Abstract
Good nutrition plays an essential role in our health. It decreases the risk of developing certain chronic diseases and thus increases life expectancy. This study is the first of its kind in Morocco, its objective is to determine the nutrient composition of the most consumed Moroccan culinary recipes. Thus, thanks to the calculation of the nutriscore, we can know which culinary recipe is the “healthiest”. Some of the most consumed Moroccan traditional dishes were collected in which carbohydrates, fats, and proteins were analyzed using the procedures of the Association of Official Analytical Chemists, then followed by a calculation of the food exchange lists per serving using the Wheeler method. Variations in macronutrients, micronutrients (minerals and trace elements) and trans-fatty acid content, polyunsaturated and monounsaturated were found among the Moroccan dishes. The highest protein (17.37g/100g) in Chicken, French Fries, and Cumin Tajine while the lowest (0.06g/100g) in Orange and Carrot Salad. The highest carbohydrates (42.68g / 100g) in Tuna Pizza while lowest (2.37g / 100g) in tomato with pepper. And the highest lipids (19.2g/ 100 g) in meat with onion Tajine and the lowest (0.6g/ 100g) in Harira. Meanwhile, the energy ranged between 35.7 and 352.4 Kcal/100 g in the dishes. For each dish and according to the size of each serving, the exchanges of carbohydrates (starch), fats, and proteins (lean meat, medium fat, and high-fat meat) were calculated. This study offers an opportunity - for health professionals, dietitians as well as consumers - to orchestrate with knowledge traditional dishes and ensuring leading dietary and medical nutritional therapy practices and patient self-control.
Highlights
IntroductionTo align with the objectives of this strategy, the Ministry of Health led during the year 2019[1], a National Nutrition Survey, which was guided by the Population Management/National Nutrition Program with the collaboration of the Planning and Financial Resources Department and the Epidemiology and Disease Control Department, the National institute of hygiene and the designated Regional Nutrition Centre
Morocco is one of the first countries in North Africa to implement a national nutrition strategy that brings together four complementary strategic axes, namely food security, strengthening the nutrition component of the health program, training human resources, and establishing mechanisms for monitoring and evaluating this strategy.To align with the objectives of this strategy, the Ministry of Health led during the year 2019[1], a National Nutrition Survey, which was guided by the Population Management/National Nutrition Program with the collaboration of the Planning and Financial Resources Department and the Epidemiology and Disease Control Department, the National institute of hygiene and the designated Regional Nutrition Centre
Carotene were determined by calculation of the mixed method due to the excessive cost of analyses
Summary
To align with the objectives of this strategy, the Ministry of Health led during the year 2019[1], a National Nutrition Survey, which was guided by the Population Management/National Nutrition Program with the collaboration of the Planning and Financial Resources Department and the Epidemiology and Disease Control Department, the National institute of hygiene and the designated Regional Nutrition Centre. Morocco and other developing countries are experiencing a very noticeable change in their eating habits [3], and some national studies in this direction confirm the shift from a cereal-based diet, of fruits and vegetables to a diet rich in saturated fats, cholesterol, sugar, and sodium.
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