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Articles written by

Mohammed Elayachi

Volume 20-Issue 1: June 2026

Impact of a Nutrition Education Programme Focused on the Sustainability of the Mediterranean Diet among Health Science Students in Morocco – A Pilot Study

Sustainability is a major public health and environmental issue today. The Mediterranean diet, recognised for its health benefits and its compatibility with sustainability principles, offers a relevant model for promoting responsible eating habits in which healthcare professionals can play a key role. This study aimed to evaluate the effect of a nutrition education programme focused on the sustainability of the Mediterranean diet on the knowledge, perceptions and eating habits of nursing students. An educational intervention was conducted with nursing students (mean age 20.65 ± 2.01 years, range 18–30) at the ISPITS in Safi, using a participatory and contextualised approach. The evaluation was based on a Knowledge-Attitudes-Practices (KAP) questionnaire administered before and after the intervention. The data obtained were analysed quantitatively and qualitatively to measure changes in cognitive, perceptual and behavioral dimensions. The results revealed a clear increase in knowledge and perceptions regarding food sustainability, while the observed behavioural changes, although positive, remain more limited. Nutrition education based on adherence to the Mediterranean diet appears to be an effective educational tool in nursing training for promoting sustainable eating. Such an approach can contribute to the transition towards more equitable food systems that respect health and the environment.
31 min read
Volume 20-Issue 1: June 2026

Impact of Nutrition Education on Dietary Practices and Food Waste in Moroccan Adolescents

The Mediterranean diet is a sustainable dietary model, but its adoption remains limited among adolescents in Morocco. Food waste, particularly of certain staple foods of this diet, is common within this population. This study aimed to analyse dietary habits and evaluate the impact of an educational intervention on food waste among school-aged adolescents. Data on dietary habits, adoption of Mediterranean diet and frequency of food waste were collected from a sample of 200 school-aged Moroccan adolescents (40% boys, 60% girls). Awareness-raising workshops were then organised to encourage better practices. The analysis revealed that only 40% of adolescents adopted the Mediterranean diet and that 60% frequently wasted food, primarily bread (43.7%) and fruits and vegetables. The wasting of food took place several times a week, often due to lack of appetite, or overly large portions. Following the educational intervention, a significant decrease in food waste was observed for all food categories, with a particularly marked reduction for bread (from 150 to 10 g/student/day) and a complete elimination of dairy waste (from 90 to 0 g/student/day). Conclusion: These results demonstrate that targeted educational interventions can effectively reduce food waste and promote sustainable eating habits among adolescents.
32 min read