Composition Table Of Moroccan Culinary Recipes

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

Prediction of 24-Hour Urinary Sodium Excretion Using a Single Spot Urine Samples in Moroccan Population

Background: Excessive sodium intake is linked to high blood pressure. Estimating sodium intake is difficult. The 24-h urine collection is currently the recommended method for estimating intake but cumbersome for large population studies. Predictive model to estimate sodium intake based on single spot urine were developed, but showed inconsistency when used in extern populations. This study aims to develop a specific model for estimating sodium excretion over 24 hours for the Moroccan population. Methods: 371 participants in the urinary validation sub-study of the STEP-wise survey-Morocco 2017-2018 provided a valid 24-hour urine collection and spot urine specimens. Participant were randomly assigned to the training (n=183) and the validation data set (n=188). Results: A prediction model for 24-hour sodium excretion was developed. Adjusted R2 was 0.258. In the validation data set, correlation was 0.431 [95%CI; 0.258-0.580], and the adjusted R2 was 0.190. The Bland-Altman plot showed a nonsignificant small mean bias of -18 mg (95%CI, -213 to 177) in predicting 24-h urinary sodium excretion at the group level. At the individual level, limits of agreement were wide. Conclusion: This new model developed from a single spot urine could be used to predict the average 24-h sodium excretion of Moroccan adults

Assessment of Salt status in the Moroccan population based on food frequency questionnaire & 24-hour dietary recall

Salt is an essential mineral to our health that, in its sodium form, is involved in many functional processes in human body. Excessive salt consumption increases the risk of high blood pressure and cardiovascular disease (CVD). The World Health Organization (WHO) and the United Nations (UN) have identified salt reduction as one of the most cost-effective strategies to prevent the spread of non-communicable diseases. The objectives of the present study is to determine the salt status in the Moroccan population based on 24-hour dietary recall and food frequency. This descriptive cross-sectional study was conducted on 133 children and adolescents recruited from public schools in Rabat regions. The average total salt intake status was assessed by 24 h dietary recall. Food frequency questionnaire was used to evaluate children’s nutritional habits and the consumption of food rich in salt. The average total salt intake is 5264.5±2398.6mg/day. The knowledge of the study population on the health risks of excess salt, 81% of participants stated that high salt consumption is positively associated with health risks, while only 7% confirmed that there is no relationship between excess salt and health problems. For the use of iodized salt, about half (46.6%) of the study population uses iodized salt. For each variable, a significant difference is shown between the subgroups (p<0.001). The current intake of salt is very high in both children and adults. Reducing salt intake is one of the most cost-effective measures to prevent CVD. A low-salt diet during childhood can prevent the development of CVD and hypertension later in life. However, there is no strategy to keep children and adults low in salt