| Issue |
SHS Web Conf.
Volume 119, 2021
3rd International Conference on Quantitative and Qualitative Methods for Social Sciences (QQR’21)
|
|
|---|---|---|
| Article Number | 02003 | |
| Number of page(s) | 5 | |
| Section | Culture and Social Representations | |
| DOI | https://doi.org/10.1051/shsconf/202111902003 | |
| Published online | 24 August 2021 | |
Social representations of dietary practices and their determinants in a Moroccan community
Laboratory of Biotechnology, Biochemistry and Nutrition, School of Sciences - Chouaib Doukkali University - El Jadida - 24000 - Morocco.
* Corresponding author: b.rekia@gmail.com
Food is a multidimensional science that has appeal among other social representations of food practices. This study aimed to characterize and identify the determinants of eating practices according to the social representations of a population in the Rabat-Salé-Kenitra (RSK) region of Morocco. Data concerning socio-demographic characteristics were collected using a questionnaire. The social representations of dietary practices were obtained by characterizing three dietary practices. The main results showed that the high proportion of the study population is over 34 years old, is female, is married, and resides in the urban area. The most characteristic of good dietary practices chosen by the majority of the population was palatability, the factor chosen as the least characteristic of good dietary practices was traditional preparations. Among the studied factors, age, gender, higher level of education, professional occupation, "married" marital status, and involvement in purchasing and food preparation within the household are the determinants of certain representations.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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