تصور مقترح لإدارة و ترشيد استهلاك الطعام في الحج لحماية صحة الحجاج و تقليل الهدر

الملخص EN

God Almighty honored the Kingdom of Saudi Arabia with serving the guests of the Two Holy Mosques and providing services that help the pilgrims of the House of God to perform the Hajj.

Therefore, the Kingdom was keen on the quality of the meals provided to the pilgrims.

During the Hajj in terms of (health status-nutritional preferences-food quality), the percentage of waste in the meals provided to them, the average percentage of agreement between the campaign operators on managing food and rationalizing its consumption from their point of view, and preparing a proposed scenario for managing food in Hajj and rationalizing consumption using Deming wheel, and the research followed the descriptive analytical approach, and to obtain the results, the research team prepared several tools, the first is a questionnaire (the suitability of food provided to pilgrims) addressed to pilgrims, and the second is a questionnaire (food management in Hajj and rationalization of its consumption) addressed to campaigners and pilgrims, and the third (devices used to measure The suitability of foods to the health status of pilgrims), and the research included two samples that were taken randomly, the first amounted to (1250) pilgrims from the pilgrims inside and outside the Arabs, and the second amounted to (21) ) from the owners and volunteers of the campaigns of pilgrims inside and outside the Arabs.

The samples were taken from two years (2019-2022), and the research resulted in a number of results, the most important of which is that the average percentage of agreement on taking into account the Hajj campaigns to provide food that is compatible with the health condition from the pilgrims' point of view did not exceed by (25%) and that the meals provided to pilgrims do not fit their health condition based on the analysis of foods.

The researchers recommended the necessity of having a nutrition supervisor and training those in charge of nutrition in each campaign on managing food and supervising the stages of preparation and processing in a way that ensures Its quality and suitability with the health status of pilgrims, taking into account their food preferences, and determining the appropriate quantities of food to rationalize its consumption and reduce waste.