Caractérisation Qualitative Et Quantitative De La Consommation De Différents Groupes D’aliments En Côte d’Ivoire

Qualitative and quantitative study of food is essential to highlight causes of nutritional problems in order to evaluate and propose relevant interventions. To achieve this objective, a transversal survey requiring tools to estimate the quantity of food consumed per person was carried out. 417 people were interviewed in seven districts of Côte d 'Ivoire. The results of the survey showed that the average individual dietary diversity score of the respondents was 4.4. Food groups daily consumed by nearly 50 % of the population are : spices, condiments, beverages (100%); fish and seafood (93.95%), oils and fats (93.83%), cereals (89.97%), roots and tubers (87.27%) and other vegetables (54.07%). Staple foods were consumed at an average of 450.00 ± 225.00 and 562.50 ± 290.50 g per meal per person. Rice (33.66 ± 6.06%) and cassava (23.09 ± 5.28%) were the most consumed staple foods. In sum, the choice of the type and quantity of staple foods to be consumed per individual should be guided by the activity perfomed, at the risk of increasing the morbidity and mortality rate related to metabolic diseases