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In Morocco, the high consumption of dietary sodium increases the risk of non-communicable diseases (NCDs) and predisposes to cardiovascular diseases (CVDs) and hypertension. This study aims to assess the dietary sodium and potassium intake in a random sample of Moroccan adult students as a benchmark informing a national strategy for reducing salt intake. This cross-sectional study was conducted with 103 adults aged 18 to 25 years recruited in Casablanca. The 24-hour urinary excretion was used to measure the sodium and potassium. Creatinine excretion was used to validate the completeness of the urine collections. The average urinary sodium excretion was 3125.77 ± 121.99 mg/day, 13.5% consumed less than 5g/day, while 69% consumed more than 5 g/day of which 17.5% consumed more than twice the recommendations. For the average urinary potassium excretion was 1826.1 ± 61.2 mg/day, and more than 98% of the students consumed less than the adequate intake. The results of this pilot study show that the population studied has a high sodium intake and low potassium intake which does not meet World Health Organization (WHO) recommendations, which requires implementing an action plan to reduce salt.

The Covid-19 virus has affected almost 35 million people resulting in the death of more than a million people. It started in 2019 in China and spread quickly worldwide. It has become the most extensive healthcare concern of the 21st century and has effectively caused trouble and loss to human life and challenges to health authorities as well. The Covid-19 virus can spread from one person to another, but older and obese people are at higher risk of severe disease and death. Research has shown that obese people are at higher risk of getting Covid and becoming severely ill because they have less capacity to fight off the diseases and infections than healthy weight people. One of the biggest reasons behind this is that the immune system weakens with increasing weight, which makes the obese person more susceptible to the disease. Consequently, the immunologic changes can be both in younger obese and older people. In addition, research has also shown that obese people store a lot of substances within their fat cells. They release more substances than they produce. This substance circulate into the blood and bind with the immune cells, which release the inflammatory factors. According to new research, obese people have to face a tough time fighting the Coronavirus even if they have a milder form of the virus. The research of more than 500 corona patients, teens and adults who were obese had severe symptoms as compared to those who were healthy weight. Certain lifestyle changes keep the body healthy and strengthen the immune system, especially during this pandemic, such as: balanced and healthy food, exercising and proper sleep. Because of the absence or lack of these practices can increase obesity and weight. On the other hand, weight loss can also improve blood pressure cholesterol levels and improve heart health. It can also reduce the severe Covid illness.

Introduction Iodine deficiency is still a matter of public health concern despite salt fortification and especially with global recommendations to lower salt intake, this is mainly due to dietary habits. University students have a diet based on street food high in sodium and low in other micronutrients (i.e. iodine and potassium). In this study, we aim to measure sodium and iodine levels in university students to assess their risk of developing complications later in life. Methodology A sample of 120 students aged between 18 and 25 years old was recruited and asked to collect their 24-hours urine samples in special containers containing. Samples were stored then analyzed for sodium, potassium, iodine and creatinine levels. Results The average urinary excretion of sodium was 3066.8 ± 1196.0 mg/day. Overall, 72.6% of participants consume more than 2 g/day of sodium. Average potassium intake is 1805.9 ± 559.4 mg/day, and all participants consume less than the adequate amount. Daily urinary excretion of iodine is 135.6 ± 88.9 mg/day, and 69.2% of participants consume less than the recommended amount. Sodium, potassium and iodine intakes were higher in male participants (P-values = 0.008; 0.044 and 0.003, respectively). The lowest average iodine intake was observed in underweight participants (119.4 ± 31.4) with 87.5% of underweight participants and 80% of female participants below the recommended intake. Conclusion Sodium intake is high while iodine intake is low in this studied population, especially in women.

Student life is often accompanied by changes in eating behavior. Adopting a balanced and varied diet and healthy eating habits can promote the health, growth and intellectual development of young people at different stages of life. According to the WHO, a healthy diet helps protect against all forms of malnutrition, as well as against noncommunicable diseases. The nutritional and energy intake must follow nutritional norms, for example energy intake must be adapted to expenditure. To avoid excessive weight gain, fat should not exceed 30% of total energy intake.The goal of this study was to compare energy consumption, macronutrients and selected minerals in food rations consumed by students at university campus and at home.The subjects were chosen at random from among volunteer students from Hassan II University in Casablanca. A sample of 130 students (54 women and 76 men) aged 18 to 25, participated in this study. Anthropometric measurements were performed to assess general characteristics, and records of one-day food intakes at university and at the parental home were performed by 24-hour food diary, and as well as conducting face-to-face. Variables were expressed as mean ± standard deviation (SD). The Kolmogorov-Smirnov test was used to check the normality of data.In accordance with the body mass index classifications, 69.5% of male university students and 77.7% of female were in normal weight categories. The overweight classes were 25.1% and 5.6%, respectively, for men and women. Assessment of the energy and nutritional intakes of university and home meals shows that students consume more calories, protein, carbohydrates, sodium, potassium, and iodine at home than at university, but these contributions remain insufficient in relation to the RDAs. Students consume more fat, especially saturated fatty acids, at university than at home. More than half of students exceed the recommended daily recommendations for saturated fatty acids.These results indicate that a university students' diet is influenced by their behaviors, attitudes, and knowledge. Hence the importance of nutrition education, based on what foods to consume rather than what foods to avoid, a societal issue that requires a multidisciplinary, multisectoral and culturally appropriate approach.

Introduction:Awareness and education Nutritional contribute to the voluntary improvement of dietary behaviour and adopting healthy lifestyle. In a work environment, nutrition education falls under the social responsibility of the employer to promote healthier dietary choices. This study aims to assess the impact of nutrition education on dietary behaviour, lifestyle and body composition on a group of industry workers.Materials and Methods:A group of 44 workers have volunteered to participate to this 6 months’ trial. Participants were aged between 28 and 58 years old (43% women and 57% men). All participants have completed a cap-score questionnaire at the beginning and end of the study, the questionnaire was organised into 3 sections: food groups, dietary behaviour, and lifestyle. Anthropometric measurements (height, weight, BMI, muscle mass, fat mass, hip circumference and waist circumference) were monitored during the study. Nutrition education sessions addressed 4 topics including healthy lifestyle. Participants were free to attend to any of the workshops.Results:Only fifteen participants attended all sessions. Data showed that obesity lowered by 28.6% and overweight increased by 32.6%, body composition changes were not significant. Changes in dietary behaviour were not significant, while scores of food groups and lifestyle changed significantly (p = 0.053 and p = 0.042 respectively).Discussion:This study reveals the commitment of workers to nutrition education which could be a part in improving their dietary choices, their health and their productivity.