of diabetics in 10 regions of Côte d'Ivoire. These micro-clinics of diabetes are located in a private hospital, a medical center, regional hospital centers and a university hospital center inland the country. These centers welcome some resident patients within the countries who were formerly supported in Abidjan's specialized centers but also other newly diagnosed in those regions. Type and period of the studyThis is a retrospective descriptive study of the patents supported in these micro-clinics from 2012 to 2017, for a period of 6 years. Study populationThe study population consisted of all patients in these micro-clinics. Were included in the study, diabetic patients of all ages, both men and women having a support file in the register of diabetics and coming regularly to appointments control. VariablesSeveral anthropometric, biological and metabolic parameters were found in the followed patients. Among the anthropometric parameters weight (in kg), height (in m), waist circumference (in cm), and body mass index helped to classify diabetic patients as lean, normal, or obese. The biological and metabolic parameters concerned blood pressure, glycated hemoglobin, lipid balance (in particular

Malnutrition is still a problem in Côte d'Ivoire. This study determined the nutrients and nutritional profile of five traditional dishes consumed in western Côte d'Ivoire. The dishes are : « Tôh » of cassava with sauce based on Byttneria catalpifolia (TBC), « Tôh » of cassava with sauce based on Beilschimiedia mannii (TBM), « Tôh » of cassava with sauce based on Sesamum radiatum (TSR), rice with sauce based on Beilschimiedia mannii (RBM) and rice with sauce based on Sesamum radiatum (RSR). The analysis of biochemical compounds and minerals was carried out on samples from two periods of the year: the post-harvest period (October-February) and the lean period (July-September). The results showed that the water content of the food consumed during these two periods was average and ranged from 65.8±0.1 (TBM) to 71.9±0.2 (TSR) g/100g of fresh material. The contents of proteins, fats, total carbohydrates and raw fibres varied respectively from 3.2±0.2 (TBC) to 8.7±0.1 (RBM) g/100g dry matter, 2.1±0, 2 (TBM) to 4.6±0.2 (TBC) g/100g dry matter, from 14.4±0.3 (RSR) to 23.1±0.1 (TBM) g/100g dry matter and from 1.6±0.2 (TBC) to 4.8±0.1 (TBC) g/100g dry matter. Protein and fibre contents were medium while fat and carbohydrate contents were low. As for mineral contents expressed in mg/100g of dry matter, they varied from 1124.7±0.1 (TBM) to 2367.8±0.1 (TBC) for sodium, from 114.6±0.0 (RBM) to 1583.9±0.1 (TBC) for potassium, from 316.6±0.2 (RBM) to 922.6±0.1 (TBC) for phosphorus, from 299±0.1 (RBM) to 1593.7±0.1 (TBC) for calcium, from 5±0.1 (TBM) to 12±0.1 (TSR) for iron. All these levels were high except for potassium, which was low. Iodine levels were average and ranged from 9.8±0.2 (TSR) to 13.4±0.2 (TBC) µg/100g. The nutrient profile showed that all dishes are classified in the group of foods to be consumed in small quantities. The dish TBM has the best profile as it has a low LIM score.

The aim of this work was to assess the impact of regular consumption of Ivorian traditional foods on growing wistar rats. Thus, a nutrition test was carried out with 40 rats divided into 5 groups of 8 rats. The rats in one batch were fed with an Ivorian traditional dish and the control rats ingested the control dish for 22 days. At the end of the experiment, biological examinations allowed us to assess the state of the body's functioning. The histopathology of the liver and kidney of the rats was performed. The blood sugar levels of the rats who consumed the Ivorian traditional dishes varied between 0.79 g / l (FFB / SC) and 0.89 g / l (FI / SNA) while that of the rats who consumed the reference dish was 0.87 g / l. The urea contents of the blood of the rats were between 0.22 and 0.26 g / l. They were identical to that of the control rats (0.26 g / l). The rats which consumed the traditional dishes had creatinine contents between 6.83 (FFB / SC) and 8 mg / l (FI / SNA) while the controls had a creatinine content of 7.83 mg / l. The uric acid contents of the rats fed with the Ivorian dishes varied between 22.5 and 26.0 mg / l while that of the control rats was 23.83 mg / l. The total cholesterol levels in the rats accustomed to Ivorian dishes were between 1.51 and 1.75 g / l while that of the rats having ingested the control dish was 1.69 g / l. The triglyceride values (0.84 to 1.02 g / l) were lower than that of the rats fed with the reference dish (1.05 g / l). Analysis of histopathological sections of the liver and of the kidney showed no organizational abnormalities of the tissues. The regular consumption of Ivorian local dishes ensures the proper functioning of the consumer's body.

Despite the progress made in the framework of the Sustainable Development Goals (SDG) to ensure food security, pockets of food insecurity still remain in the Ivorian landscape. The objective of this study was to assess the food consumption of rural households in the department of Man in western Côte d'Ivoire and to identify the determinants of food insecurity. The assessment of food consumption was based on the calculation of the food consumption score. A survey of 1065 households was conducted to characterise the socio-economic profile and food consumption within these households. A survey of 1065 households was conducted to characterise the socio-economic profile and food consumption within these households. During the favourable period (October-February), 98.5% of households had an acceptable food consumption score, compared with 87.5% during the transitional period (March-June) and 15.5% during the lean season (July-September). The lean season is the most critical with 33.6% of households having a poor food consumption score and 50.9% of households having a borderline food consumption score. The results show that the gender and educational level of the head of household, the size of the household and the size of the crops influence food security. Food insecurity is experienced cyclically (every year) by households.

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