Sciences Alimentaires

URI permanent de cette collectionhttps://dspacee.univ-temouchent.edu.dz/handle/123456789/752

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Rôle de la mère dans la promotion d'une alimentation saine et équilibrée au sein de la famille
(2026) BELAKHDAR NOR EL HOUDA
The aim of this study is to evaluate the role of mothers in promoting healthy and balanced nutrition within the family, as they are considered the key element in establishing healthy eating habits, due to their direct influence on the dietary behavior of family members, especially children. The study also aims to assess the level of nutritional awareness and food literacy among mothers, as well as to analyze various food-related practices and behaviors, ranging from the selection and purchasing of food products, storage methods, hygiene, preparation, cooking, to meal presentation, and guiding children toward accepting healthy foods. This study was conducted in a specialized mother-and-child hospital during the period from February 22 to March 22, and included 135 mothers. Data were collected using a questionnaire covering socio-economic characteristics, health status, dietary habits, as well as cooking practices and food-related behaviors. The results showed that mothers play a central role in organizing the household diet, as most of them are responsible for selecting and preparing daily meals. The findings also indicated that the majority of mothers show interest in healthy nutrition; however, their level of nutritional awareness and scientific knowledge remains, in many cases, limited or incomplete. Healthy nutrition was often perceived as simply consuming natural or beneficial foods, without a comprehensive understanding of the full dimensions of a balanced diet. The results further revealed a notable interest in household hygiene, food preservation, and the quality of food products, particularly fruits and vegetables. However, the study also highlighted some behaviors and practices that may hinder the achievement of a healthy and balanced diet, such as limited awareness of reading food labels, heavy reliance on frying as the main cooking method, and the absence of clear educational and nutritional practices among some mothers to guide children toward healthy eating habits. In conclusion, this study emphasizes that achieving healthy and balanced nutrition within the family is not only dependent on food availability, but primarily on the mother’s level of awareness and nutritional culture, as well as the correct application of healthy practices at all stages of food handling. Any deficiency in these stages may negatively affect the quality of the dietary system and limit the achievement of balanced nutrition within the family.
MISE EN PLACE DU SYSTÈME HACCP DANS UNE LAITERIE
(2026) Ba Mouhamadou Amadou
Due to its high nutritional value and susceptibility to contamination, milk requires strict control of hazards throughout the production chain. This thesis deals with the implementation of the HACCP (Hazard Analysis Critical Control Point) system in a dairy processing unit, in a context where food safety has become a major concern in the agri-food industry. This work presents the theoretical foundations of the HACCP system, focusing on its principles, objectives, and implementation approach according to Codex Alimentarius guidelines. It also highlights the essential role of prerequisite programs, particularly Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP), which form the basis for an effective HACCP system. The analysis of biological, chemical, and physical hazards led to the identification of Critical Control Points (CCP) at different stages of the dairy process, especially pasteurization, cooling, packaging, and storage. Controlling these critical points is essential to prevent health risks and ensure product quality. The results show that the implementation of the HACCP system improves risk management, enhances the sanitary and nutritional quality of dairy products, and strengthens consumer confidence. Therefore, HACCP represents a key tool for effective food safety management in dairy industries.
Sécurité microbiologique des produits laitiers fermentés : Perception des connaissances et pratiques des consommateurs
(2026) SEGHIER Amina; ELMILYANI Roumaissa; HAMOU Kholoud
This thesis focuses on the microbiological safety of fermented dairy products, particularly yogurt, and examines consumers’ knowledge and practices. The study aimed to assess consumers’ awareness of microbiological risks related to yogurt consumption, as well as their storage, handling and consumption behaviors. A descriptive and analytical approach was conducted through a survey involving 102 consumers using a questionnaire. Results showed that 95% of participants consume yogurt, and 52.9% consume it two to three times per week. Regarding knowledge, 75.2% correctly identified yogurt as a fermented milk product, 78.4% recognized the beneficial role of lactic acid bacteria, and 76% knew the correct storage temperature. In addition, 77% were aware that breaking the cold chain may lead to microbial contamination, while 93% understood the meaning of the expiration date. Regarding practices, 87.1% reported checking the expiration date before purchase, 84.2% refrigerated yogurt immediately after purchase, and 71.3% consumed yogurt on the same day after opening. Despite these encouraging findings, some gaps remain regarding risk perception and safe handling practices. These results highlight the importance of strengthening consumer awareness programs to improve food safety related to fermented dairy products.
L’influence du microbiote intestinal sur la santé mentale
(2026) Meziani Chems; Touhami Aya; Mammar Safa
The intestinal microbiota constitutes a complex ecosystem composed of bacteria, viruses, microscopic fungi, and archaea, which plays an essential role in human health by regulating digestion, producing vitamins and short-chain fatty acids (SCFAs), supporting the immune system, and protecting the intestinal mucosal barrier. Its composition and functions are influenced by various factors such as diet, age, genetics, environment, and lifestyle, with dietary components having a direct impact on microbial diversity and metabolic activity. Fibers promote beneficial bacteria and the production of SCFAs, whereas saturated fats may promote inflammation and induce dysbiosis. Moreover, the microbiota contributes to the regulation of neural functions through the production of neurotransmitters such as serotonin, dopamine, and GABA, thereby influencing mood and mental health. Nutritional and therapeutic interventions, including probiotics, prebiotics, synbiotics, and postbiotics, aim to restore microbial balance in order to improve intestinal, immune, and neural health, confirming the essential role of the microbiota as a functional interface between nutrition, immunity, and brain functions. The gut microbiome is closely linked to mental health through the so-called gut–brain axis, a bidirectional communication system between the digestive system and the central nervous system. The composition of the microbiome can influence brain functions, mood, and behavior through several mechanisms, including the production of neurotransmitters such as serotonin, dopamine, and GABA, which play a key role in the regulation of emotions and psychological state. Thus, any imbalance in this microbial system may affect stress responses, anxiety levels, and overall mood. Recent studies also show that diet is a key factor in modulating the microbiome, as the quality and type of diet can help maintain its balance or, conversely, disrupt it, which may have direct effects on mental health. The objective of this thesis is to analyze the influence of diet on the composition and functions of the intestinal microbiota, as well as its involvement in the modulation of mental health.
Etude de l’impact de l’utilisation des appareils de cuisson en Aluminium sur la composition chimique et la sécurité des aliments
(2025) BERRADJA, Fadila; BENAYAD, Amel Khadra; BENSENOUCI, Halima; BELHACINI, Fatima
Aluminum cookware is widely used due to its light weight, affordability, and excellent heat conductivity. However, when exposed to high temperatures or acidic foods (like tomatoes or lemons), aluminum can leach into food, potentially posing health risks. Some studies have linked chronic aluminum exposure to neurological disorders such as Alzheimer‟s disease. In contrast, stainless steel (inox) cookware is considered safer because it is non-reactive,corrosion-resistant, and does not release harmful substances, even during prolonged or high-temperature cooking. Aluminum Heats quickly but can react with acidic foods; not ideal for long cooking durations.Stainless steel (inox) Safe, durable, and suitable for all cooking types.
Valorisation de la consommation des coproduits de poisson
(2025) Talha, Amaria; Remil, Imane; Bensalah, Khadidja; BENSALAH, Fatima
Fish are highly nutritious foods due to their content of a variety of essential nutrients such as High-quality proteim, healthy fats, vitamins, and minerals. Fish flesh is widely consumed around the world becanse of its proven health benefits. However, consumption is generally limited to the edible parts, leading to the disposal of large amounts of by-products such as heads, fins, skin, and bones, even though these also contain promising nutritional or functional compounds This study aims to explore possible ways to directly valorize these non-odihle by-products by transforming them into value-added products The valorization of fishery products is a necessary and important step, as it allows the transformation of fish by-products into consumable materials or components usable in various fields. Instead of being discarded as waste, these by-products can be innovatively exploited to generate added economic value For example, certain parts of fish are used in the cosmetics industry, in agriculture, and in the pharmaceutical industry. They can even be incorporated into human consumption through the production of food products higlighting their nutrional value This approach to valorizing fishery products not only helps reduce waste but also supports the circular economy and strengthens the sustainability of the fishing sector.
Processus de production, caractéristiques physicochimiques, microbiologiques et sensorielles du lait pasteurisé reconstitué et du yaourt à boire de GIPLAIT Tlemcen
(2025) SI ALI, Wefa; TAHAR, Abir; SEGHIR, Kawthar; ZITOUNI, Amel
Dairy products such as milk and yogurt are nutritious matrices that offer many benefits for health and growth. This study aims to monitor the manufacturing process and evaluate some physicochemical, microbiological, and sensory parameters of milk and drinking yogurt produced by GIPLAIT – Tlemcen, with the goal of ensuring safe and high-quality products for consumers. The results of the physicochemical and biological analyses comply with Algerian standards and international requirements. Sensory analysis results show that the odor is flawless, the taste is good, indicating that both analyzed products are of satisfactory and compliant quality. In light of these results, it can be said that the physicochemical, microbiological, and sensory qualities of the studied products are acceptable for all examined parameters. Thus, the products manufactured by GIPLAIT are of good quality and comply with regulations.
Impact des pratiques de production sur la qualité du lait cru de la région d’Ain Témouchent, collecté et destiné à être transformé à Soummam
(2025) Bensalem, Nabahate Salsabile; Benahmed, Meriem
Algeria, the largest consumer of milk in North Africa, paradoxically relies heavily on imports. This situation stems from a struggling local production hampered by several factors: predominantly extensive farming, a critical lack of collection infrastructure, low fodder production, the high cost of concentrated feed, and insufficient political support. In this context, the rigorous adoption of Good Agricultural Practices (GAPs) becomes a fundamental lever for transforming the sector. This notably includes reasoned resource management, respect for animal welfare, impeccable milking hygiene, and effective health prevention. These practices are essential for significantly improving the quality of raw milk. To assess the real impact of these practices, a field study was conducted in the Aïn Témouchent region. Five dairy farms underwent detailed monitoring via an in-depth questionnaire and a visit to a control farm. This data was complemented by physicochemical analyses to verify milk conformity with national and international standards, as well as by microbiological analyses to evaluate the overall hygienic and sanitary quality of the milk. This approach allowed for an in-depth examination of GAP guidelines, an evaluation of their concrete implementation within the visited farms, and ultimately, the formulation of practical and targeted recommendations aimed at strengthening the quality, traceability, and sustainability of Algerian dairy production.
Formulation d’une crème anti-brûlure DERMALBURNHEAL
(2025) Chikh Miloud, Chaima; Bouzid, Maroua Halima; Khalfa, Ali; Si-bouazza, Imene; Belhacini, Fatima
In a world where the health and economic burdens of burns continue to escalate - particularly in resource-limited regions - the pressing need for safe, effective, and accessible treatment solutions becomes increasingly apparent. Despite significant medical advancements, conventional burn treatments remain suboptimal due to their side effects, exorbitant costs, and inconsistent efficacy in critical cases. It is precisely where modern medicine falls short that integrative medicine emerges, blending nature's wisdom with scientific rigor to deliver promising solutions from medicinal plants. Among these natural treasures, Carthamus caeruleus stands out with its rich composition of active compounds: polyphenols (flavonoids, tannins), mucilages, and fatty acids. These bioactive components endow the ointment with unique healing properties: anti-inflammatory, antioxidant, and antibacterial. Dermalburnheal, an innovative ointment derived from Carthamus caeruleus roots, embodies this synergy between traditional medicine and modern scientific research. Its therapeutic potential, safety profile, and affordability position it as a promising solution to address unmet needs in burn care|
utilisation des algues marines dans le domaine de thalassothérapie , préparation d'un masque de visage
(2025) ZENASNI, Zineb Bouchra; HADJ CHIKH, Hana; LARBI DOUKARA, kamel
This final year project focuses on the valorization of marine brown algae, Fucus vesiculosus and Rugulopteryx okamurae, for the formulation of a dual-function facial cream, cosmetic and therapeutic. The study consisted of harvesting the algae on the Algerian coast of Ain Temouchent (Sassel), preparing aqueous extracts, and then developing two creams with natural ingredients. The analyses confirmed the safety of the products, with compliant microbiological results and optimal physicochemical characteristics, including a pH of 6.5 compatible with the skin and an adequate viscosity of 3.44 Pa.s. A sensory evaluation by 45 testers validated the excellent acceptability of the creams in terms of hydration and texture. However, this study demonstrates the potential of marine algae to create innovative care combining aesthetic benefits and preventive support for health (thyroid and cardiovascular).
Evaluation de la qualité microbiologique du lait pasteurisé et stérilisé commercialisé dans la région de -Ain- Temouchent
(2025) BELABBES BENGRAA, Nour El Hoda; CHENAFA, Hassiba; ZIANE, Mohammed
Milk is a staple food in the daily diet due to its richness in essential nutrients such as calcium, proteins, and vitamins. However, this nutritional richness also makes it a favorable medium for the proliferation of microorganisms, rendering it highly susceptible to spoilage in the absence of proper storage conditions. Given the high level of milk consumption in Algeria, monitoring its microbiological quality is of critical importance for public health. This study was conducted within this context, aiming to evaluate the microbiological quality of pasteurized and sterilized (UHT) milk marketed in the Ain Témouchent region. Microbiological analyses were carried out on samples randomly collected from various points of sale, in accordance with the criteria defined in the Official Journal of the Algerian Republic (JORA No. 39, 2017). The tests targeted total mesophilic aerobic flora, Enterobacteriaceae, yeasts and molds, spore-forming bacteria, and other spoilage organisms. The results revealed that sterilized milk maintained satisfactory microbiological stability throughout the storage period, even at 32°C. In contrast, pasteurized milk showed an increase in microbial load starting from the second day, sometimes exceeding regulatory limits—indicating inadequate control of storage or refrigeration conditions. This study highlights the superior microbiological stability of sterilized milk compared to pasteurized milk. It also emphasizes the importance of strictly adhering to hygiene practices and cold chain requirements to ensure the safety and quality of milk intended for consumption.
Étude de l’utilisation des édulcorants par les diabétiques de la région d’Ain Témouchent
(2025) Zekraoui, Fatima Zohra; Bekar, Marwa; Hamadi, Cheikh Sid’Ahmed Cherif Ahmed; Khalfa, Ali
The study aimed to evaluate the state of knowledge, consumption habits, perception of advantages, disadvantages and risks associated with the use of sweeteners in this specific population. A cross section al descriptive survey was conducted among 100 diabetic patients. The participants were recruited in specialized structures (diabetes house, endocrinology offices) in the wilaya of Ain Témouchent over a period of about two months (January March 2025). The d ata was collected via a questionnaire administered during interviews. A small proportion (10%) of the diabetics surveyed consumed sweeteners; 90% did not use them or had never used them before. Among consumers, many have seen benefits, including an improve ment in their quality of life and a help in maintaining normal blood sugar. The majority knew the recommended daily doses. However, the overall knowledge of the different types of sweeteners (e.g. aspartame, stevia) and their specific effects remains limit ed. A significant part (40%) of users began to consume sweeteners on their own initiative, without formal medical recommendation. Some adverse reactions have been reported by users, such as weight gain (60% of the changes noted), obesity (30%) or hypertension (10%), although the majority (70%) do not believe in a carcinogenic effect. The perception of the taste of sweeteners was variable (sweet, bitter, or different from classic sugar). The study highlights limited knowledge and use of sweeteners a mong diabetics in the region. Although perceived as beneficial by a few users, there is a lack of information on the potential risks and the correct terms of use. Self medication is common. It is therefore crucial to strengthen the nutritional education of diabetic patients and to improve communication with health professionals about sugar substitutes, whether natural or artificial, to ensure optimal and safe management of diabetes. Keywords: Sweeteners,
Etude sur la diversification alimentaire chez les nourrissons dans la région d’Ain Témouchent
(2025) MERZOUK, Farah; KHELLADI, Aicha; KERDJOUNA, Chaimae; BENSALAH, FATIMA
Our work was a quantitative survey, the objective of which was to understand mothers' knowledge about the food diversification of their infants aged 4 to 24 months in Ain Témouchent. The cross-sectional study consists of two different parts, the first part contains two subjects that are linked to each other. The first chapter concerns breastfeeding and their practices, its benefits for the mother and infants, as well as its complications and contraindications for mother-infant. The second chapter discusses complementary feeding, focusing on the age at which food is introduced, the nutritional needs of infants, the preparation of infant formulas, and advice on the subject. The second part of the study concerns a survey on food diversification in infants, in a hospital setting at the specialized Mother-Child hospital. This part was based on data collected from 129 mothers of infants aged between 4 and 24 months, chosen randomly. This study was conducted between January 20 and February 20, 2025, in the commune of Ain Témouchent. For each child, a questionnaire was used to gather information about the characteristics of the infants and parents, as well as feeding practices, including the type of breastfeeding, and the age at which complementary foods were introduced. The nutritional status was assessed by calculating anthropometric indices. The results show that 90% of mothers begin complementary feeding between 4 and 6 months, while 7% start after 6 months, and only 3% start before 4 months. Most mothers practice complementary feeding for their infants based on their personal experience (37%), while others (34%) rely on advice from their relatives or surroundings. However, 25% of mothers seek the opinion of a doctor or dietitian, and only 4% have knowledge from internet research. Vegetables are the first food introduced to the surveyed infants, specifically carrots (34%). Some mothers reported difficulties with their infants (30%), such as refusal of certain foods (like natural cheese, carrots, and potatoes) during food introduction. This study highlights a lack of awareness about the importance of medical or dietary follow-up during complementary feeding. It is recommended to strengthen the information and support provided to parents to ensure a healthy and balanced diet for infants.
Utilisation des coproduits de grenade « PunicagranatumL » en médecine traditionnelle à Ain temouchent
(2025) BELGACEM, Romaissa; ERROUANE, Fouzia; SELLAF, Ahlem; ZITOUNI, Amel
Nowadays, returning to nature has become a preferred choice for many people due to the harmful effects of chemical substances and certain medicines. This has encouraged a growing interest in natural remedies, particularly through traditional medicine. Ancient knowledge supports the use of natural plant extracts, including the pomegranate tree, which is considered a miracle plant because of its richness in bioactive compounds. Our study focused on assessing the interest of the population in the Ain Témouchent region in using pomegranate and its by-products for various treatments. This assessment was conducted through a survey on their use in traditional medicine. The aim is to identify the diseases treated with this plant, understand how it is used, and determine whether these practices are still present in daily life. The results revealed that pomegranate by-products are used as natural remedies for various illnesses. The population is aware of their therapeutic properties through several sources. Most respondents mentioned that these products are easily accessible, occasionally consumed, and can replace certain medications. Their use is therefore recommended, especially in dietary supplements. According to the data obtained, regular use of pomegranate and its by-products can be advised due to their health benefits, vitamins, and minerals. These elements can be applied in health, food, cosmetic industries, and more.
Caractérisation microbiologique et organoleptique d’une farine infantile
(2025) Ghalem, Khadidja; Elfoddi, Maroua; Djebbari, Ikram; BENAHMED, Meryem
As a developing country, Algeria aims to limit these imports and improve the safety and nutritional quality of food products for infants and young children. Locally-produced infant flours can promise significant advances in terms of composition and safety. This thesis focuses on the evaluation of the microbiological and organoleptic quality of infant flours made from local raw materials. An in-depth analysis of the literature was carried out to contextualize the importance of these flours in infant nutrition, highlighting regulatory requirements and consumer expectations. To assess microbiological quality, the analyses required by Algerian regulations were used. Organoleptic tests, namely the grading test and the descriptive test, were then carried out. The results indicate that the flours tested comply with safety standards, with an absence of pathogenic contaminants. In addition, organoleptic tests revealed mothers' varied preferences for the sensory characteristics of the flours, such as odor, taste, texture and color.
Étude sur l'usage des compléments alimentaires par les sportifs de la région d'Ain-Temouchent
(2025) Zehouani, Ali Abdelkader; Souidi, Bachir; Zouma, Chaima; Khalfa, Ali
Dietary supplements play a significant role in the context of physical activity practice, as they contain a high concentration of nutrients, making them easily accessible. Athletes, particularly bodybuilders, have increased needs for macro- and micronutrients, making it essential to compensate for these losses. Even a balanced diet does not always meet these specific nutritional requirements. Therefore, considering the use of appropriate supplements can be beneficial. In this regard, our objective is to evaluate the consumption of dietary supplements, such as proteins, omega-3 fatty acids, and vitamins, among athletes. This study was conducted with 100 athletes from the Wilaya of Ain-Témouchent. The results reveal that 36% of the athletes do not use these supplements, while 64% consume them to develop muscle mass, increase strength, and combat fatigue. The most commonly used dietary supplements were vitamins (53.12%), including vitamin C, B-complex vitamins, and vitamin D, followed by trace elements (37.5%), proteins (37.5%), with minerals and omega-3 representing moderate consumption types at similar proportions (23.43%), and dietary fibers (12.5%). Among the deficient population, (55%) had a deficiency, with vitamin D deficiency at 43% and iron deficiency at 40%, respectively. In conclusion, a large part of the athletic population consumed dietary supplements for various reasons. This consumption could be beneficial for their health. Therefore, evidence- based information is important to prevent the inappropriate use of dietary supplements by consumers.
Développement de solutions de conservation bio à base d'huiles essentielles d'agrumes (citron et orange) pour prolonger la durée de vie des viandes
(2025) Dris, Abdelaziz; Cheradid, Anoir Khalil; Betahi Belkheir, Abdelkader; Benali, Mohamed Abouceyf; Belhacini, Fatima; Khalfa, Ali; Boughalem, Mostafia
The food industry faces a difficult challenge: ensuring the health and safety of food while extending its shelf life, while also meeting growing consumer demand for natural and less processed products. Historically, synthetic preservatives have been essential to prevent changes due to microbiological spoilage and oxidation, but they raise concerns about health risks (allergies, hyperactivity, carcinogenicity, etc.), fueling research aimed at replacing these products with natural alternatives. Meat products, which are particularly nutritious, are particularly susceptible to deterioration due to microbial, enzymatic, and oxidative factors, leading to changes in their organoleptic and nutritional properties. In this context, citrus essential oils (EO): lemon (Citrus limon) and orange (Citrus sinensis), are promising solutions, due to their antimicrobial and antioxidant properties as well as their pleasant sensory profile, combining two ideal properties for the development of innovative biopreservation strategies. Their potential for application in the agri-food industry, particularly in meat preservation, is explored here.
Utilisation des algues marines dans le domaine de thalassothérapie préparation d’un Shampooing et gel douche
(2025) BOUCHIKHI, Rania; ELATRACH KRATIMA, Chahinaze; LARBI DOUKARA, kamel
Marine algae, rich in bioactive compounds such as minerals, vitamins, amino acids, polysaccharides, and antioxidants, show great potential in cosmetics thanks to their moisturizing, purifying, anti-inflammatory, and blood circulation-stimulating properties. This work aims to formulate two natural cosmetic products: a shampoo and a shower gel based on brown marine algae, specifically Rugulopterix okamuraea and Fucus vesiculosus. The active ingredients were extracted after cleaning and drying the algae, then incorporated into cosmetic formulations with other natural ingredients, including fragrances from aromatic plants and plant-based surfactants. A preliminary evaluation was conducted on the physicochemical (pH, texture, foam, odor) and microbiological characteristics of the final products. The results showed a pH between 6.1 and 6.4, which complies with cosmetic standards, along with an improvement in texture and foam thanks to the algae extracts. These formulations provide a refreshing sensation and promote skin and hair hydration, confirming their relevance for thalassotherapy treatments. This project is part of a sustainable cosmetics approach, enhancing local marine resources while meeting consumer expectations for natural, effective, and environmentally friendly products.
Traitement d'épuration et analyses physico-chimiques de l'eau (STEP d’Ain Temouchent).
(2023) ZAIMI, Sarra; BELLAHCENE, Farh -Eddine; BERRAFA, Mohamed; BOUCHENAK KHELLADI, Nesrine
The objective of our work was to assess the quality and treatment of wastewater in STEP AIN TEMOUCHENT. The purification process in this plant is based on intensive biological treatment with activated sludge. This study has two main chapter, the first bibliographic chapter : Generalities on wastewater and purification treatments, is composed of two general parts on wastewater and the second part physico-chemical parameters. The second chapter presented the part of practical study chapter which is an analytical assessment. In this chapter, an overview of the study area, the AIN TEMOUCHENT station and the analyzes of raw and purified wastewater which makes it possible to assess the quality of the treated wastewater which will be intended for reuse in the agricultural sector. Based on the standards of the World Health Organization WHO and the Algerian official journal, we show the analytical methods for determining the pollution control parameters of treated wastewater and reused in different agricultural crops of the wilaya
Etude de la composition de la collation matinale (goûter) des enfants scolarisés en primaire dans la région d’Ain Témouchent : Enquête nutritionnelle
(2023) SAADALLAH, Roumaissa; BOURAS, Leyla; ZITOUNI, Amel
The afternoon snack, or the morning snack taken in the school sphere is among the eating habits that have taken hold among primary school children in Algeria, for some years. The debate on this eating habit during recess testifies to the way in which this type of meal taken between children crystallizes anxieties about children's diet. Our study focused on an assessment which aims at the interest, the quality and the composition of the daily snack of a population of children enrolled in primary school in Ain Témouchent. This is achieved with the help of a nutritional survey of the parents of the children concerned. The objective was therefore, on the one hand to specify the foods that make up this snack, as well as the form of their intake by noting the various data that have a link or impact on which, and on the other hand to diagnose some nutritional disorders and identify risk factors. The results obtained revealed behaviors that do not comply with the recommendations of nutritionists, as well as numerous nutritional errors related to this meal, namely the existence of children who accumulate bad eating habits at risk for their health: skipping breakfast, heavy consumption of foods with high energy density and low nutritional quality of taste. For this, and according to the data obtained in our survey, we can advise on the one hand not to encourage, or even limit snacks with energy intakes considered excessive, or very rich in simple carbohydrates which can have a negative impact on the health of our children, leading to many pathologies related to metabolic disorders. On the other hand, we can justify the importance of the morning snack, which can alternate an insufficient or non-existent breakfast, fight against this insufficiency, and ensure the coverage of the nutritional needs of the day in our children.

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