[ Préférences et aversions au Maroc et les facteurs qui les influencent ]
Volume 13, Issue 2, February 2015, Pages 463–473
Rachida Belloute1 and Mohammed Diouri2
1 Département de Biologie, Université Moulay Ismail, Faculté des Sciences, B.P. 11201, Zitoune, Meknès, Maroc
2 Département de Biologie, Université Moulay Ismail, Faculté des Sciences, B.P. 11201, Zitoune, Meknès, Maroc
Original language: French
Copyright © 2015 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
This paper presents a study on the description of eating behavior in humans, whose main objective is to know the current choice of Moroccan and study the influencing factors. This study is based on a structured questionnaire administered to a random sample of 100 respondents. This survey showed that the perception of a food is not only determined by its organoleptic properties but also by its nutritional properties and by social factors. These determinants are influenced by several factors including age, gender, level of education and specialization, health, and cultural factors. The results obtained confirm that the consumption patterns of individuals are not diversified; they are based primarily on the meats with a strong attraction to the sweet taste. Addictions and aversions were also the subject of this study. We found that all addictions and aversions emerged from childhood and addictive foods are mainly sugar products, coffee, and tea. These behaviors were governed by factors related to the individual and the environment
Author Keywords: Eating behavior, addiction, taste, organoleptic properties, nutritional properties.
Volume 13, Issue 2, February 2015, Pages 463–473
Rachida Belloute1 and Mohammed Diouri2
1 Département de Biologie, Université Moulay Ismail, Faculté des Sciences, B.P. 11201, Zitoune, Meknès, Maroc
2 Département de Biologie, Université Moulay Ismail, Faculté des Sciences, B.P. 11201, Zitoune, Meknès, Maroc
Original language: French
Copyright © 2015 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This paper presents a study on the description of eating behavior in humans, whose main objective is to know the current choice of Moroccan and study the influencing factors. This study is based on a structured questionnaire administered to a random sample of 100 respondents. This survey showed that the perception of a food is not only determined by its organoleptic properties but also by its nutritional properties and by social factors. These determinants are influenced by several factors including age, gender, level of education and specialization, health, and cultural factors. The results obtained confirm that the consumption patterns of individuals are not diversified; they are based primarily on the meats with a strong attraction to the sweet taste. Addictions and aversions were also the subject of this study. We found that all addictions and aversions emerged from childhood and addictive foods are mainly sugar products, coffee, and tea. These behaviors were governed by factors related to the individual and the environment
Author Keywords: Eating behavior, addiction, taste, organoleptic properties, nutritional properties.
Abstract: (french)
Cet article présente une étude sur la description du comportement alimentaire chez l'homme, dont l'objectif principal est de connaitre le choix actuel des marocains et étudier les facteurs qui l'influencent. Elle est basée sur un questionnaire structuré auprès d'un échantillon de 100 enquêtés. Cette enquête montre que la perception d'un aliment n'est pas uniquement déterminée par ses propriétés organoleptiques mais aussi par ses propriétés nutritionnelles et des facteurs sociaux. Ces déterminants sont influencés par plusieurs facteurs notamment l'âge, le sexe, le niveau d'étude et la spécialité, l'état de santé et les facteurs culturels. Les résultats obtenus permettent de confirmer que les habitudes de consommation des individus ne sont pas diversifiées ; elles se basent principalement sur les viandes avec une forte attirance à la saveur sucrée. Les addictions et les aversions font également l'objet de cette étude, nous avons remarqué que toutes les addictions et les aversions déclarées sont apparues depuis l'enfance et que les aliments addictifs sont principalement les produits sucrés, le café et le thé. Ces comportements sont régis par des facteurs liés à l'individu et à l'environnement.
Author Keywords: Comportement alimentaire, addiction, goût, propriétés organoleptiques, propriétés nutritionnelles.
How to Cite this Article
Rachida Belloute and Mohammed Diouri, “Preferences and aversions in Morocco and influencing factors,” International Journal of Innovation and Scientific Research, vol. 13, no. 2, pp. 463–473, February 2015.
