- Tytuł:
- Food purchasing habits at traditional and modern markets and consumption of natural and processed foods in Moroccan households
- Autorzy:
-
Barakat, I.
El-Jamal, S.
Elfane, H.
Elayachi, M.
Belahsen, R. - Powiązania:
- https://bibliotekanauki.pl/articles/28765341.pdf
- Data publikacji:
- 2023
- Wydawca:
- Narodowy Instytut Zdrowia Publicznego. Państwowy Zakład Higieny
- Opis:
- Background. The locations of food purchase have an impact on the quality of food consumed. Objective. To examine food purchasing habits at traditional and modern markets, their associated factors, and their effects on consuming natural and processed foods. Material and methods. This work used a validated conceptual and methodological framework of a study conducted among 507 households in the Rabat-Salé-Kenitra region in Morocco. Data on sociodemographic and economic characteristics and the frequency of food purchasing were collected from household representatives through a population survey. The food frequency questionnaire was used to collect frequency of consumption of 20 foods, including 10 natural and 10 processed. The associations between the variables were studied by the Chi-square test with a level of significance of p<0.05. Results. Among the households 70% were urban, 62% have nuclear families, 51.5% a size of 5 to 12 members, 41% middle standard of living, 87% frequented markets and souks (MS), and 19% frequented large and medium-sized stores (LMS) at least once a week. The households have in majority a frequency of natural foods consumption ≥ 3 times/week, including fresh vegetables (91%), olive oil (85%), and fresh fruit (84%); and processed foods, such as refined flours (68%), industrial cheese (65%) and industrial yoghurt (52%). MS and LMS frequentation were associated with environment (p<0.001), family type (p=0.01 and p=0.002, respectively), household size (p=0.04 and p=0.002 respectively) and standard of living (p<0.001). Foods whose consumption was associated with both MS and LMS frequentation included fresh vegetables (p<0.001) as natural foods and baked goods as processed foods (respectively, p=0.01 and p=0.04). Conclusion. The results of this study argue for implementing a nutrition education strategy based on the choice of food purchase locations as well as the consumption of natural or processed foods as part of a sustainable Mediterranean diet.
- Źródło:
-
Roczniki Państwowego Zakładu Higieny; 2023, 74, 2; 207-215
0035-7715 - Pojawia się w:
- Roczniki Państwowego Zakładu Higieny
- Dostawca treści:
- Biblioteka Nauki
Artykuł