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1) Laboratory of Natural Bioresources, Department of Biology, Hassiba Benbouali University, Chlef 02000, Algeria; 2) Department of Biology, Hassiba Benbouali University, Chlef 02000, Algeria

Study of the differences in the types of ­meals, energy intake, food type, and nutrients in an Algerian university population

Studie über Unterschiede bei Mahlzeiten, Energieaufnahme sowie Art der Lebensmittel und Nährstoffe an einer algerischen Universität

Belhadj Benziane Abdelhammid1), Mezaini Abdelkader1), Berkane Fadhila2), Sikal Ibtissem2), Mokhtari Djamel Eddine1)


The objective of this study is to describe the nutritional quality of meals offered by a university in Algeria based on the eating behavior of students. Food data were copied from daily consumption sheets for 2000 students of the Chlef University (Algeria), and provide the information needed to calculate the food ration for the three meals of the day (breakfast, lunch, and dinner), as well as the amount of food eaten per day, menus per meal, nature of the food, and quantities of foodstuffs used. Furthermore, a complementary descriptive cross-sectional nutritional survey through a food questionnaire was applied to a sample of 500 students, and the average daily ration, the share of each food group, the average nutritional potential, and the share of major nutrients in the total energy intake were determined by estimating the quantity and frequency of consumption and determining the Total Energy Expenditure, dietary diversity, and Food Variety Score.
Furthermore, the Body mass index of the participants suggest a balanced nutritional state, and the menu consists of a main course with little variety (Food Variety Score = 4.18 ± 0.66) but diverse (dietary diversity score = 6.17 ± 0.92); the amount of food consumed per day is estimated at 2398.07g. The energy intake from this diet is 3249.27 ± 614.55Kcal. The Total Energy Expenditure is 1277.52 ± 230.21 Kcal.
Even if the recommendations vary between countries, it is clear that using these nutritional parameters combined with the feeding behavior allows both the evaluation of the effect of a diet on the nutritional status and the adjustment of the food options.

Keywords: Nutritional survey, consumption, food, energy expenditure

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Weitere Informationen zum Beitrag

Arch Lebensmittelhyg 73,
101–107 (2022)
DOI 10.2376/0003-925X-73-101


© M. & H. Schaper GmbH & Co.
ISSN 0003-925X

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