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.
• Języki publikacji: EN

Abstrakty

EN

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.

• Wydawca: -
• Czasopismo: Roczniki Państwowego Zakładu Higieny
• Rocznik: 2023
• Tom: 74
• Numer: 2
• Opis fizyczny: p.207-215,fig.,ref.

Twórcy

autor

Barakat I.

• Laboratory of Biotechnology, Biochemistry and Nutrition, Faculty of Sciences, Chouaib Doukkali University, El Jadida, Morocco
• Higher Institute of Professions Nurses and Health Techniques of Marrakesh, Marrakesh, Morocco

autor

El-Jamal S.

• Laboratory of Biotechnology, Biochemistry and Nutrition, Faculty of Sciences, Chouaib Doukkali University, El Jadida, Morocco

autor

Elfane H.

• Laboratory of Biotechnology, Biochemistry and Nutrition, Faculty of Sciences, Chouaib Doukkali University, El Jadida, Morocco

autor

Elayachi M.

• Laboratory of Biotechnology, Biochemistry and Nutrition, Faculty of Sciences, Chouaib Doukkali University, El Jadida, Morocco

autor

Belahsen R.

• Laboratory of Biotechnology, Biochemistry and Nutrition, Faculty of Sciences, Chouaib Doukkali University, El Jadida - 4000, Morocco

Bibliografia

• 1. Amine A., Lazzaoui N.: Rôle de la distribution moderne dans l’évolution des pratiques de consommation dans les pays émergents: Cas de la distribution alimentaire au Maroc. Revue Marocaine de Recherche en Management et Marketing 2009; (1).
• 2. Amine A.: La grande distribution dans les pays émergents: caractéristiques, enjeux et perspectives. Marché et organisations 2012;15(1):117‑41.
• 3. Van Diepen S., Scholten AM., Korobili C., Kyrli D., Tsigga M., Van Dieijen T., et al.: Greater Mediterranean diet adherence is observed in Dutch compared with Greek university students. Nutr Metab Cardiovasc Dis 2011;21(7):534‑40.
• 4. Belahsen R.: Nutrition transition and food sustainability. Proc Nutr Soc 2014;73(3):385‑8.
• 5. Laisney C.: L’évolution de l’alimentation en France: tendances émergentes et ruptures possible. Futuribles 2011;5‑23.
• 6. Mermier F., Peraldi M.: Mondes et places du marché en Méditerranée; formes sociales et spatiales de l’ échange. Paris 2011.
• 7. Hannah C., Davies J., Green R., Zimmer A., Anderson P., Battersby J., et al.: Persistence of open-air markets in the food systems of Africa’s secondary cities. Cities 2022;124:103608.
• 8. Belloute R., Diour M.: Comportement et critères d’achat des produits alimentaires au Maroc et les facteurs qui les influencent. Mersenne 2014;6 (141116 ISSN 2111-4706):1‑14.
• 9. Gahinet MC.: The dimensions of proximity applied to food purchases. Revue d’économie régionale urbaine 2018;(5):1367‑90.
• 10. Goldman A., Ramaswami S., Krider RE.: Barriers to the advancement of modern food retail formats: theory and measurement. Journal of Retailing 2002;78 (4):281‑95.
• 11. French SA., Tangney CC., Crane MM., Wang Y., Appelhans BM.: Nutrition quality of food purchases varies by household income: the Shopper study. BMC Public Health 2019;19(1):231.
• 12. Langley-Evans S.: M. J. Gibney, B. M. Margetts, J. M. Kearney and L. Arab (editors). Public Health Nutrition. Oxford: Blackwell Science 2004. pp. 378. ISBN 0632056274». British Journal of Nutrition. Cambridge University Press 2006;95(1):214.
• 13. Barakat I., Elayachi M., Belahsen R.: Validation of conceptual and methodological framework for the study of dietary practices and nutritional status of an adult population. Rocz Panstw Zakl Hig 2022;73(2):199‑207.
• 14. Monteiro CA., Levy RB., Claro RM., Castro IRR de., Cannon G.: A new classification of foods based on the extent and purpose of their processing. Cad Saude Publica 2010;26(11):2039‑49.
• 15. Moubarac JC., Martins APB., Claro RM., Levy RB., Cannon G., Monteiro CA.: Consumption of ultra-processed foods and likely impact on human health. Evidence from Canada. Public Health Nutr 2013;16(12):2240‑8.
• 16. Moubarac JC., Batal M., Martins APB., Claro R., Levy RB., Cannon G., et al.: Processed and ultra-processed food products: consumption trends in Canada from 1938 to 2011. Can J Diet Pract Res 2014;75(1):15‑21.
• 17. Rutishauser IH.: Dietary intake measurements. Public Health Nutrition 2005; 8(7a):1100‑7.
• 18. Cordain L., Eaton SB., Sebastian A., Mann N., Lindeberg S., Watkins BA., O’Keefe JH., Brand-Miller J.: Origins and evolution of the Western diet: health implications for the 21st century. Am J Clin Nutr 2005;81(2):341-54. doi: 10.1093/ajcn.81.2.341. PMID: 15699220.
• 19. Reardon T., Timmer CP.: The Economics of the Food System Revolution. Annual Review of Resource Economics 2012;4(1):225‑64.
• 20. Aladwani AM.: A quality-facilitated socialization model of social commerce decisions. Int. J. Info Management 2018;40:1‑7.
• 21. Busalim AH., Hussin ARC.: Understanding social commerce: A systematic literature review and directions for further research. Int J. Information Management 2016;36(6, Part A):1075‑88.
• 22. Skallerud K., Wien AH.: Preference for local food as a matter of helping behaviour: Insights from Norway. Journal of Rural Studies 2019;67:79‑88.
• 23. Veeck A., Leingpibul T., Xie H., Veeck G.: The role of personal factors in attitudes toward the adoption of new consumption behaviors in developing food systems. Appetite 2020; 149:104614.
• 24. Aydın G.: Do Personality Traits and Shopping Motivations Affect Social Commerce Adoption Intentions? Evidence from an Emerging Market. Journal of Internet Commerce 2019;18(4):428‑67.
• 25. Idoko EC., Ukenna SI., Obeta CE.: Determinants of shopping mall patronage frequency in a developing economy: Evidence from Nigerian mall shoppers. Journal of Retailing and Consumer Services 2019;48:186‑201.
• 26. Kusumawaty Y.: Determinants of cross-shopping behaviour among modern and traditional food retail stores in Indonesia: An empirical analysis of Riau Province [Thesis]. Curtin University; 2016.
• 27. El Mimouni D.: Enquête grande distribution: où les Marocains font-ils leurs courses? Sunergia 2020.
• 28. Gnoufougou D.: Effet modérateur du niveau d’éducation et du niveau de revenu dans les relations entre implication du consommateur et intention d’achat et comportement d’achat biologique. Recherches et Pratiques Marketing 2021;(5).
• 29. Reddy G., van Dam RM.: Food, culture, and identity in multicultural societies: Insights from Singapore. Appetite 2020;149:104633.
• 30. Labossiere W., Bouheni FB., Bellelah M.: Effect of Ethnic Socialization Factors on Determination of Ethnicity and Consumption Behavior. La Revue des Sciences de Gestion 2018;293(5):61‑70.
• 31. Çalışkan C., Sabbağ Ç., Dedeoğlu B.: The Importance of the Occupational Factors in Local Food Consumption Behavior. Anais Brasileiros de Estudos Turísticos - ABET. 2019; 9.
• 32. Lindsay AC., Wallington SF., Lees FD., Greaney ML.: Exploring How the Home Environment Influences Eating and Physical Activity Habits of Low-Income, Latino Children of Predominantly Immigrant Families: A Qualitative Study. International Journal of Environmental Research and Public Health 2018;15(5):978.
• 33. Sdiri I., Bendhia B.: Les déterminants de la décision d’achat du couple : Contexte Tunisien. Revue Internationale des Sciences de Gestion 2019;2(3).
• 34. Clavier V.: La place de l’information dans les pratiques professionnelles des diététiciennes : au croisement des missions d’éducation, de prévention et de soin. I2D -Information, données documents 2019;1(1):114‑33.
• 35. Haut Commissariat au Plan (Maroc).: Indicateurs Sociaux. HCP 2016. https://www.hcp.ma/region-drda/attachment/834622/.
• 36. Quaidoo EY., Ohemeng A., Amankwah-Poku M.: Sources of nutrition information and level of nutrition knowledge among young adults in the Accra metropolis. BMC Public Health 2018;18:1323.
• 37. Morris AL., Mohiuddin SS.: Biochemistry, Nutrients. In: StatPearls. Treasure Island (FL): Stat Pearls Publishing 2022.
• 38. Organisation Mondiale de la Santé (OMS): Alimentation Saine. 2018. https://www.who.int/fr/news-room/factsheets/detail/healthy-diet.
• 39. Slavin JL., Lloyd B.: Health benefits of fruits and vegetables. Adv Nutr 2012;3(4):506‑16.
• 40. Tomé-Carneiro J., Crespo MC., López de Las Hazas MC., Visioli F., Dávalos A.: Olive oil consumption and its repercussions on lipid metabolism. Nutr Rev 2020;78(11):952‑68.
• 41. Guasch-Ferré M., Li Y., Willett WC., Sun Q., Sampson L., Salas-Salvadó J., et al. : Consumption of Olive Oil and Risk of Total and Cause-Specific Mortality Among U.S. Adults. Journal of the American College of Cardiology 2022;79(2):101‑12.
• 42. Aune D., Keum N., Giovannucci E., Fadnes LT., Boffetta P., Greenwood DC., et al.: Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: systematic review and dose-response meta-analysis of prospective studies. BMJ 2016;353:i2716.
• 43. Chanson-Rolle A., Meynier A., Aubin F., Lappi J., Poutanen K., Vinoy S., et al.: Systematic Review and Meta-Analysis of Human Studies to Support a Quantitative Recommendation for Whole Grain Intake in Relation to Type 2 Diabetes. PLoS One 2015;10(6):e0131377.
• 44. Johnson J., Wallace TC.: Introduction to Whole Grains and Human Health. In: Whole Grains and their Bioactives. John Wiley & Sons, Ltd 2019. p. 1‑17.
• 45. Meynier A, Chanson-Rollé A, Riou E. Main Factors Influencing Whole Grain Consumption in Children and Adults-A Narrative Review. Nutrients. 2020;12(8):2217. doi:10.3390/nu12082217.
• 46. Werner LB., Hellgren LI., Raff M., Jensen SK., Petersen RA., Drachmann T., et al.: Effects of butter from mountain-pasture grazing cows on risk markers of the metabolic syndrome compared with conventional Danish butter: a randomized controlled study. Lipids Health Dis 2013;12:99.
• 47. Ulven SM., Holven KB., Gil A., Rangel-Huerta OD.: Milk and Dairy Product Consumption and Inflammatory Biomarkers: An Updated Systematic Review of Randomized Clinical Trials. Adv Nutr 2019;10(suppl_2):S239‑50.
• 48. Cavero-Redondo I., Alvarez-Bueno C., Sotos-Prieto M., Gil A., Martinez-Vizcaino V., Ruiz JR.: Milk and Dairy Product Consumption and Risk of Mortality: An Overview of Systematic Reviews and Meta-Analyses. Adv Nutr 2019;10(suppl_2):S97‑104.
• 49. Gaesser GA.: Perspective: Refined Grains and Health: Genuine Risk or Guilt by Association? Adv Nutr 2019;10(3):361‑71.
• 50. Jeantet R., Croguennec T., Schuck P., Brule G.: Handbook of Food Science and Technology 2: Food Process Engineering and Packaging. John Wiley & Sons 2016. 346 p.
• 51. Potvin L.: Les aliments ultra-transformés, un concept utile pour la santé publique. Can J Public Health 2019;110(1):1‑3.
• 52. Sproesser G., Ruby MB., Arbit N., Akotia CS., Alvarenga M dos S., Bhangaokar R., et al.: Understanding traditional and modern eating: the TEP10 framework. BMC Public Health 2019;19(1):1606.

Identyfikatory

DOI

10.32394/rpzh.2023.0260