Mamy Eklou^1,, Daphné Menthonnex¹, Yao Adjrah¹, Elom Assinou², Esseboè Koffitsè Sewu³, Fifonsi A. Gbeasor-Komlanvi⁴, Didier Koumavi Ekouevi⁴, François Blachier⁵, Jean-François Huneau⁵, Yaovi Ameyapoh¹

This research examines the diets of urban and rural populations in the Kloto 1 commune of Togo, focusing on the localities of Agomé-Kpalimé, Hanyigba Duga, and Hanyigba Todji. The objective is to identify the food categories consumed, their nutritional contributions, and associated health risks. A mixed-methods cross-sectional survey was conducted with 202 heads of household. They were selected using stratified sampling, via a structured questionnaire administered through KoboCollect, supplemented by direct non-participant observation. The data were processed using Excel and then SPSS. The results reveal that the respondents are predominantly women (75,25%). They have low levels of education (84,7%) and are engaged in agricultural (25,25%), artisanal (23,27%), or commercial activities (32,18). The local diet is dominated by plant-based foods, including cereals, tubers, legumes, fruits, and vegetables (rate > 90%). Consumption of animal products (meat, milk, eggs) is very low in the three localities (rate < 10%). Fish remains the main source of protein (70,79%). Cereal-based flour dough is the most consumed carbohydrate-rich food (74,76%), followed by porridge (29.70%). Fats come primarily from fried foods. Disparities between rural and urban areas are evident in food supply methods: self-sufficiency is very high in rural areas (98%), while urban populations are more dependent on markets (from 96.08% to 97.03%). Finally, water quality often sourced from wells (43,07%), rivers (34,67%) is a major public health issue, particularly in rural areas. This study highlights the need to improve dietary diversity, nutrition education, and access to safe drinking water.

Diet, urban environment, rural environment, nutritional status, health