Meryem Bouhamida
Joint Research Unit in Nutrition and Food, Regional Designated Center of Nutrition Associated with International Atomic Energy Agency, Ibn Tofaïl University, Kenitra, Morocco
Nada Benajiba
Department of Basic Health Sciences, Deanship of Preparatory Year, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia
Yasmine Guennoun
Joint Research Unit in Nutrition and Food, Regional Designated Center of Nutrition Associated with International Atomic Energy Agency, Ibn Tofaïl University, Kenitra, Morocco
Sara Ait Lachguer
Joint Research Unit in Nutrition and Food, Regional Designated Center of Nutrition Associated with International Atomic Energy Agency, Ibn Tofaïl University, Kenitra, Morocco
Nour Eddine Elhaloui
Joint Research Unit in Nutrition and Food, Regional Designated Center of Nutrition Associated with International Atomic Energy Agency, Ibn Tofaïl University, Kenitra, Morocco
Fatima-Ezzahra Zahrou
Direction of Epidemiology and Disease Control, Ministry of Health, Rabat, Morocco
Samir Mounach
Direction of Epidemiology and Disease Control, Ministry of Health, Rabat, Morocco
Khalid El Kari
Joint Research Unit in Nutrition and Food, Regional Designated Center of Nutrition Associated with International Atomic Energy Agency, Ibn Tofaïl University, Kenitra, Morocco
Ayoub Al-Jawaldeh
Nutrition, Non-Communicable Diseases and Mental Health Department, World Health Organization, Regional Office for the Eastern Mediterranean (EMRO), Abdul Razzak Al-Sanhouri, Nasr City, Cairo, Egypt
Amina Barkat
Neonatal Medicine and Resuscitation, Pediatrics V, CHIS Ibn Sina, Mother and Child Couple Health and Nutrition Research Team, Faculty of Medicine and Pharmacy, Mohammed V University, Rabat, Morocco
Hasnae Benkirane
Joint Research Unit in Nutrition and Food, Regional Designated Center of Nutrition Associated with International Atomic Energy Agency, Ibn Tofaïl University, Kenitra, Morocco
Hassan Aguenaou
Joint Research Unit in Nutrition and Food, Regional Designated Center of Nutrition Associated with International Atomic Energy Agency, Ibn Tofaïl University, Kenitra, Morocco
Abstract
Introduction: Morocco launched a national salt reduction strategy in 2019. The commitment of bakeries is key in the success of this strategy. However, the evaluation of such a commitment is not yet done. This study aims to examine knowledge of bakers about the national strategy of salt reduction and evaluate their commitment in implementing the specific recommendation related to salt reduction in bread. Methods: a quantitative exploratory study targeted bakeries (N=432) from all the administrative regions of Morocco. Data was collected using a questionnaire composed of three sections: knowledge of bakers related to national strategy of salt, current contribution of bakers in implementing the national strategy and future commitment towards implementing the national strategy. Results: about 73% (n=317) bakers lack of knowledge about the recommendations on the progressive reduction of the salt content in bread. Radio and TV were the most used sources to obtain information by bakers (45.2% (n=52) and 35.6% (n=41) respectively). None of the bakers was informed about the process of gradual reduction of salt content in bread, and none of them was committed to it. A total of 60.32% (n=252) of bakeries do not respect the national recommendations of 10g of salt/Kg of flour while 89.6% (n=387) of bakers express their interest in getting committed to the process in the next 2 years. Conclusion: increasing the knowledge of bakers is highly recommended to guarantee their commitment toward contributing to the strategy of reducing salt in bread. Dissemination of messages via TV and radio could be appropriate.
