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