Assessment of the Bread Consumption Habits Among the People of Riyadh, Saudi Arabia


	Pakistan Journal of Nutrition
	Year: 2017 \| Volume: 16 \| Issue: 5 \| Page No.: 293-298 DOI: 10.3923/pjn.2017.293.298

Assessment of the Bread Consumption Habits Among the People of Riyadh, Saudi Arabia

Moneera Othman Aljobair

Abstract: Background: Bread is an important component of the diet and is widely consumed among Saudi families. Objective: This study evaluates the frequency and patterns of bread consumption among people living in Riyadh. Methodology: A total of 525 residents and 105 bakeries were surveyed. Results: Within the demographic data that were collected regarding the participants, the attained levels of education were found to vary significantly (p<0.05) among the parents, with fathers having higher educational levels than mothers. The results revealed that bread eating habits relate to the mothers because they are responsible for preparing meals. The frequency of consumption of bread was observed to be high, with more than 60% of the surveyed respondents reporting that they consumed 1-2 servings of bread daily. Almost half of the participants (49.42%) consumed bread as part of breakfast. Samouli was the most frequently consumed type of bread (34.90%), followed by mafrood (24.80%). Nearly 60% of the studied participants consumed white flour bread; subjects consuming whole wheat flour and bran bread represented only 11.82 and 2.52%, respectively. Approximately 80% of the bakeries used plastic bags as the packaging material for bread. Most health and safety rules and regulations were followed in the bakeries, with only a few exceptions. Conclusion: In conclusion, the results concerning the preparation, purchasing and consumption patterns of bread in Riyadh suggested that it plays a dominant role in the diets of people living in the city.

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How to cite this article:

Moneera Othman Aljobair , 2017. Assessment of the Bread Consumption Habits Among the People of Riyadh, Saudi Arabia. Pakistan Journal of Nutrition, 16: 293-298.

DOI: 10.3923/pjn.2017.293.298

URL: https://scialert.net/abstract/?doi=pjn.2017.293.298

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