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Objective: Pregnancy is a period of increasing metabolic needs related to the physiological changes of the pregnant woman and the needs of the fetus. The objective of the study is to contribute to a better understanding of low birth weight. Methods and results: Collection involved 182 pregnant women on diet, anthropometry and journals. The results show that 45.6% have normal BMI (between 18.5 to 25) 35.7% have excess weight (between 25 to 30), and 18.7% are obese (between 30 to 35). In terms of nutrition, 68% of pregnant women are aware of foods that promote the development of babies. However, these women have an acceptable food consumption score of 68.10%. On the other hand, the proportion of low birth weight is 4.50% and dietary intake appears to be satisfactory with reference to the average birth weight of the newborn(<2500g) (3345.40 g for boys and 3200.49 g for girls). Conclusion and application of results: The relationship between the nutritional status of the pregnant woman and the weight of the newborn reveals a satisfactory outcome of pregnancy in the population under consideration. However, the association between pre-pregnancy weight change and fetal growth or birthweight is not well documented in Niger yet, so determining the prevalence of low birthweight should make predicting factors a priority, so that the periconceptional period remains a particularly appropriate time to optimize maternal health and thus act in favour of the future generation. These results are a scientific contribution that will guide decision-making on maternal health and nutrition.

Food safety considers all risks, chronic or acute, that can make the food harmful to the health of the consumers. Many food-borne hazards come from the lack of hygiene throughout the chain of processing and distribution. The purpose of this work is to address food safety problems as perceived by the consumers in Niger through traditions, stories and experiences. The food produced and consumed in Niger has been the source of collective or individual food poisoning due to the lack of good quality control. Each actor in Niger&rsquo;s food production and distribution chain bears responsibility to take the necessary steps to ensure that the products placed on the market do not pose a risk to the health of consumers.

Tél : (00227) 96 27 10 44. RESUME L'objectif de cette étude est de tester la stabilité et l'acceptabilité du CSB ++ , une farine améliorée pour répondre à la crise nutritionnelle récurrente au Niger. Ainsi, une démarche à deux volets a été choisie: Un volet stabilité du CSB ++ et un volet acceptabilité du produit au niveau communautaire. Ce dernier volet s'est déroulé dans 2 villages et a concerné 206 couples mères -enfants (âgés de 12 -23 mois). Les résultats ont révélé que le CSB ++ , farine jaune, a une teneur en eau (9,26% -5,5%) largement inférieure au seuil critique (12%) et une acidité grasse (0,01 -0,02) qui reste acceptable par rapport aux normes (< 0,05). Le CSB ++ est exempt de bactéries indicatrices de mauvaises hygiènes et pratiques, et la flore totale demeure inférieure au seuil FAO. Aussi, le suivi de la stabilité révèle que la farine reste consommable et ceci plusieurs jours à la température ambiante. Par ailleurs, la bouillie du CSB ++ a été consommée totalement par 87,76% d'enfants au niveau des 2 villages et le score d'acceptabilité est maximal tant pour la farine que pour la bouillie. Le CSB ++ peut être considéré comme un produit alimentaire stable, efficace et accepté par la communauté.