Nutritional intake of milk, and dairy products consumed by students of the University IBN Tofail, Morocco

ABSTRACT Dairy consumption plays a key role as a food source for human health. This work aims to segment the dairy consumption and assess nutrient intakes of milk among students of the University Ibn Tofail, Kenitra and to estimate the nutritional values of the amount consumed milk. The results showed that the city of student's residence is the main factor of the segregation of students in groups and the students which are resident in the city of Kenitra are those who consume more milk. In contrast, residents in the cities of Sidi Slimane / Sidi Kacem / Sidi Yahia consume less milk and some residents do not consume milk. Pasteurized milk is the preferred milk. Also, for all surveyed students intake calories, protein, lipid and carbohydrate are lower than the need quantities for the ensuring nutritional balance in the consumer.Also, the consumption of cheese, yogurt and butter remains insufficient in quantity and frequency. However, we noted some quantitative differences in consumption between and within the student residence groups. The profession of the father or head of household is an important factor. Key words : Dairy products, nutritional value, Students, Kenitra, Morocco REERENCES Andersson I., Oste R., (1995). Nutritional quality of heat processed liquid milk. Heat-induced changes in milk IDF. 1995, 279-307. Anonymous 1. (2013). Annuaire statistique régional, 2013 Annuaire statistique du Maroc. Anonymous 2, 2013. Monographie régionale de la région du Gharb.Chrarda.Beni Hssen, Haut-Comissariat au Plan. Royaume du Maroc). Anonymous 3. (2009). Rapport de Centre Régional de l’Investissement, Rapport de Gharb Agribussiness. 49p. Disponible sur in Website : http://www.kenitrainvesti.ma/Documents/GHARB%20AGRI%20BUSINESS.pdf consulté le 19/08/2016 Anonymous 4, (2006). Apports nutritionnels de référence, Institute of Medicine (IOM), National Academies Press, Washington D.C. Baudot, J.Y. (2014). Analyse des Correspondances Multiple, 2014. Available: http://www.jybaudot.fr/Analdonnees/acm.html 7.Benkerroum, N., Mekkaoui M., Bennani, Kamal Hidane N., (2004). Antimicrobial activity of camel's milk against pathogenic strains of Escherichia coli and Listeria monocytogenes; Intern. J. of Dairy Techn. 57: 39–43. Black, M. M. (2003). Micronutrient deficiencies and cognitive functioning, J. of Nutrition. 133 (1): 11. Christelle, M., (2015). Le Maroc dope sa filière laitière. Article Jeune afrique. Article issu du dossier" «Agro-industrie : l'Afrique vers l'autosuffisance ?». Delgado, C.L. (2003). Rising consumption of meat and milk in developing countries has created a new food revolution. J. of Nutrition. 133. Porika Raju and Estari Mamidala (2015). Anti-diabetic activity of compound isolated from Physalis angulata fruit extracts in alloxan induced diabetic rats. The Ame J Sci & Med Res, 2015,1(1); Pages 1 -6. doi:10.17812/ajsmr2015.11.1. Faye B. & Alary V., (2001). Les enjeux des productions animales dans les pays du Sud. INRA Productions Animales.14 :3-13. Feskanich, D. Willett, W.C., Colditz, G.A. (2003). Calcium, vitamin D, milk consumption, and hip fractures: a prospective study among postmenopausal women. Am J Clin Nutr. 77: 504-511. Flynn, A. (2003). The role of dietary calcium in bone health. Proc Nutr Soc. 62: 851-858. Groupe Economie du Bétail GEB. (2014). l'année économique laitière. Perspectives 2015 (Dossier Economie n° 454) – pdf Hamama, A., Marrakchi, A,. and Othmani, F. (1992). Occurrence of Yersinia enterocolitica in milk and dairy products in Morocco. Int. J. Food Microbiol. 16 (1): 69-77. Ireland, J. Favier, J.C. Feinberg, M. (2002). Répertoire général des aliments Tome 2 : produits laitiers (2° Ed.) . Klompmaker, T.R. (2005). Lifetime high calcium intake increases osteoporotic fracture risk in old age. Med Hypotheses. 65: 552-558. Krauss R.M. Kritchevsky D. (2000). Dairy foods and cardiovascular health. Dans: Miller GD, Jarvis JK, McBean LD, editors. Handbook of dairy foods and nutrition. États-Unis, CRC Press, 2000: 65-115. Lanou A.J., Berkow SE, Barnard N.D., (2005). Calcium, dairy products and bone health in children and young adults: a reevaluation of the evidence. Pediatrics. 2005, 115 736-743. Musaiger A.O., 1993. Socio-cultural and economic factors affecting food consumption patterns in the Arab countries. J. of the Royal Society of the Promotion of Health. 113: 68-74. Musaiger, A.O. (1993). The state of food and nutrition in Bahrain Saudia Arabia, UNICEF. Gulf area office. 1st edition, Bahrain public libray. Organisation Mondiale de la Santé (OMS), (2002). Rapport sur la santé dans le monde, Réduire les risques et promouvoir une vie saine. Genève. Santé Canada. (2005). Fichier canadien sur les éléments nutritifs. Fichier Canadien sur les Elements Nutritifs ; Données canadiennes de composition des aliments. Soustre Y. (2008). Histoire, sociologie et image du lait., site du Centre National Interprofessionnel de l'Economie Laitière (CNIEL), Septembre 2008, Hors-série n°2. Speedy A.W., (2003). Global production and consumption of animal source foods. Journal of Nutrition. 133. Sraïri, M.T., & Karbab A. (2010). Consommation de lait et de produits laitiers dans la ville de Rabat (Maroc): effets des facteurs socio-économiques. J. Tropicultura.28 (4): 211-216. Zahrou, F.Z, Azlaf M., El Menchawy I., El Mzibri M., El Kari K., El Hamdouchi A., Mouzouni F.Z, Barkat A., Aguenaou A.. (2015). Efficacy study of iodine fortification of milk on iodine status markers: a longitudinal interventional, controlled study among schoolchildren in Morocc