1. TUNISIA, MOROCCO and MAURITANIA
Standardization of regional food composition tables in the regional cluster
TUNISIA, MOROCCO and MAURITANIA
Case of Morocco

2. Background
The food composition table of Morocco contains 424 raw foods items.
Updated by the addition of about 300 food items
- Raw and cooked foods
- Fast-food and manufactured products
- updated version (724 food items)

3. Pilot study
Step1
A bibliographic study based on surveys conducted by the Joint Unit on Nutrition and Food Research for the preparation of the list of the most consumed dishes (50 dishes) in the regions of Casablanca, Rabat and Kénitra.

4. Pilot study
Step2
Calculation of the average recipe of each dish from three recipe books of Moroccan dishes
1- Cuisine Marocaine, author: Choumicha ; ASIN: B00J4RMY9A ;
recettes de cuisine Marocaine, author: Ahmed Laasri ;
3- Toute la Cuisine Marocaine, author: Rachida Amhaouche

5. Pilot study
Step 3
This step will consist of the preparation of the dishes from the average recipe.
Once prepared, the dishes will be analyzed for:
Trace elements (AES-MS/ICP-MS)
Total fat (acid hydrolysis)
Total nitrogen (Kjeldahl or infra-red).

6. Pilot study
Step 4
The calculation of the composition of the 50 dishes in total fat, total nitrogen and trace elements from the pre-existing Moroccan’s food composition table
Comparison with the results of analysis.

7. Progress Bibliography study From 3 regional studies:
- Determination of the nutritional status of adults in Casablanca region (24h recall 3x) (600 subjects)
- Salt intake in children (24h recall 3x) (227 children aged 6 to 18y)
Study of physical activity in adolescents (24h recall 3x) (191 adolescents )

8. 302 preparations zaalouk
90 consumed by at least two subjects

9. Progress
Due to the lack of information on the frequency of the consumption of these dishes we conducted a new study to determine the frequency of the consumption of the 90 dishes per month among 200 subjects.

10. Progress
Thus to select the 50 most consumed dishes in Kénitra-Rabat-Casablanca regions.
We have multiplied the number of subject consuming the dish times the median of the frequency of the consumption for each dish per month. liste des plats

11. Progress

12. Calculation of the average recipe
ingredients
viande de bœuf
oignon
pois chiche
tomate
courgettes
potiron
pomme de terre
chou
carottes
couscous 7 légumes R1
1.5 Kg
400g
120g
200g
250g
500g
300 g
1500
Recette grand mère
2 kg
500 g
250 g
1000
couscous 7 légumes R2
1 kg
600g
750
500
couscous 7 légumes R1

13. AES-MS
ICP-MS
GC-MS
HPLC
Atomic absorption

15. Merci
Thank you
ⵜⴰⵏⵎⵉⵕⵟ

17. 1/AVOCADO SALAD

18. The BEST for the Best DIET