EL MIR Nisrine
Nisrine EL MIR, PhD student, university ibn tofeil, morocco
Title: The most consumed recipes in Morocco: micronutrients needed for the Moroccan population
Biography
Biography: EL MIR Nisrine
Abstract
The objective of this work is to determine the nutritional profile of the most consumed recipes by the
Moroccan population
From 302 recipes consumed in Morocco, 50 RECIPES were selected as the most consumed ones by the Moroccan population. The selected recipes in our study were made based on moroccan food composition table data from a study on the nutritional profile and obesity among Moroccan women using a survey on 200 families and 94 Moroccan dishes consumed per month. We were able to have an average recipe to proceed to the preparation of the recipes following a protocol of preparation and cooking; this calculation is based also on the manufacturing and storage processes, the nutrients to be calculated by the mixed method using both retention, and yield factors. We have determined the nutritional profile in vitamins and minerals of the 50 most consumed recipes in Moroccos and calculated the Nutriscore and SAIN LIM for each recipe
The 50 Moroccan recipes most consumed in Morocco are rich in vitamins and minerals and most of these recipes are classified between A and C for the nutriscore; the calculation of SAIN and LIM is in line with Nutriscore
The most consumed recipes in Morocco provide sufficient daily recommended intake of vitamins and minerals for the Moroccan population, therefore, these traditional dishes must be valued.