The results of an exploratory study confirmed the difficulty faced by many Moroccans in accurately identifying healthy foods, as this process is linked to cognitive level and social and regional factors. The study, conducted by researchers from Sultan Moulay Slimane University in Beni Mellal and Imam Muhammad bin Saud Islamic University in Riyadh, revealed a high level of awareness among most Moroccans about the positive impact of reducing salt and sugar consumption to promote public health.

The study, published in the journal “Science Direct” citing “Preventive Medicine Reports,” showed the complex influence of social and demographic factors on knowledge related to dietary practices, with urban residents in Morocco demonstrating significantly higher nutritional knowledge than their rural counterparts.

More than a thousand Moroccan citizens from the twelve regions of the kingdom participated in this survey conducted between October 2024 and January 2025, with over half earning less than 400 US dollars monthly.

The vast majority expressed awareness of the causal relationship between diet and diseases affecting Moroccans, such as excessive sugar added to juices and drinks and high consumption of foods containing harmful fats.

Conversely, participants showed awareness of the importance of frequent or regular consumption of fresh fruits, vegetables, and fiber-rich foods, as well as checking food labels before purchasing from stores.

Responses varied regarding the preference for buying ready-made foods from outside instead of preparing them fully at home; 493 participants mostly resorted to this option, while 354 others completely rejected it due to its negative health effects.

The study also found a link between Moroccans’ food culture and their monthly income and noted a significant gap between abstract knowledge and actual dietary behavior.

Accordingly, the study highlighted the need for context-specific strategies to improve dietary practices in Morocco; although knowledge and attitudes toward healthy nutrition are somewhat positive, practical application remains lacking, especially in rural areas and among low-income groups.

Priorities include targeted education on product label use and meal planning, simplifying label placement on packaging fronts, improving nutritional communication, integrating nutrition specialists into primary healthcare, and strengthening community programs to address malnutrition and promote sustainable change.