Nutritional Quality Assessment and Dietary Diversity of Food in Collective Catering: A Study in Al Hoceima Province, Morocco

Abstract

Background: The escalating prevalence of food consumption within collective catering establishments in Morocco has been associated with unbalanced dietary patterns, thereby contributing an increased risk of various chronic and degenerative diseases.

Aims: The study aimed to assess the overall nutritional quality of the food provided in selective collective catering establishments (CCEs) located in the province of Al Hoceima, Northern Morocco.

Subjects and Methods: A descriptive cross-sectional survey was conducted; Data regarding food offerings and management practices in six CCEs were collected using a structured questionnaire, observations, and interviews with kitchen staff. Dietary diversity and variety were assessed using the Food Diversity Score (FDS) and Food Variety Score (FVS), respectively, calculated based on an examination of menus and information collected during observations and discussion with chefs.

Results: The average daily FDS was 7.29 ± 0.80 food groups (FGs). For the majority of dietary days (78.6%), foods belonged to 7 to 8 FGs, with only 4.8% achieving the maximum FDS of 9 FGs. Significant differences in both FDS and FVS were observed based on the kitchen management method (p = 0.004 for FDS; p < 0.001 for FVS) and the involvement of health personnel (HP) in menu development (p = 0.004 for FDS; p < 0.001 for FVS). The highest average FVS and FDS were recorded for meals offered by CCEs employing external kitchen management and incorporating health personnel in menu development. Furthermore, the FDS varied significantly across the days of the week (p = 0.015), with a higher average observed on Friday (FDS = 8.33 ± 0.52). Conversely, FVS fluctuations across the days of the week were not statistically significant (p = 0.324).

Conclusion: The findings indicate that the diet provided by the assessed CCEs is moderately diversified but demonstrates a low representation of key micronutrient-rich food groups. The study suggests that outsourcing kitchen management, involving health professionals in menu planning, and increasing the inclusion of micronutrient-rich food groups are recommended strategies to enhance the nutritional quality of meals offered by the CCE.

Keywords: Collective Catering, Food Evaluation, Dietary Diversity Score, Dietary Variety Score, Al Hoceima Province, Morocco.