TY - JOUR
T1 - An Evaluation of the COVID-19 Pandemic and Perceived Social Distancing Policies in Relation to Planning, Selecting, and Preparing Healthy Meals
T2 - An Observational Study in 38 Countries Worldwide
AU - De Backer, Charlotte
AU - Teunissen, Lauranna
AU - Cuykx, Isabelle
AU - Decorte, Paulien
AU - Pabian, Sara
AU - Gerristen, Sarah
AU - Matthys, Christophe
AU - Al Sabbah, Haleama
AU - Van Royen, Kathleen
AU - Corona Cooking Survey Study Group
AU - Grunert, Klaus G.
AU - Nyland Christensen, Rikke
AU - Reisch, Lucia A.
AU - Janssen, Meike
PY - 2021
Y1 - 2021
N2 - Objectives: To examine changes in planning, selecting, and preparing healthy foods in relation to personal factors (time, money, stress) and social distancing policies during the COVID-19 crisis.
Methods: Using cross-sectional online surveys collected in 38 countries worldwide in April-June 2020 (N = 37,207, Mage 36.7 SD 14.8, 77% women), we compared changes in food literacy behaviors to changes in personal factors and social distancing policies, using hierarchical multiple regression analyses controlling for sociodemographic variables.
Results: Increases in planning (4.7 SD 1.3, 4.9 SD 1.3), selecting (3.6 SD 1.7, 3.7 SD 1.7), and preparing (4.6 SD 1.2, 4.7 SD 1.3) healthy foods were found for women and men, and positively related to perceived time availability and stay-at-home policies. Psychological distress was a barrier for women, and an enabler for men. Financial stress was a barrier and enabler depending on various sociodemographic variables (all p < 0.01).
Conclusion: Stay-at-home policies and feelings of having more time during COVID-19 seem to have improved food literacy. Stress and other social distancing policies relate to food literacy in more complex ways, highlighting the necessity of a health equity lens.
AB - Objectives: To examine changes in planning, selecting, and preparing healthy foods in relation to personal factors (time, money, stress) and social distancing policies during the COVID-19 crisis.
Methods: Using cross-sectional online surveys collected in 38 countries worldwide in April-June 2020 (N = 37,207, Mage 36.7 SD 14.8, 77% women), we compared changes in food literacy behaviors to changes in personal factors and social distancing policies, using hierarchical multiple regression analyses controlling for sociodemographic variables.
Results: Increases in planning (4.7 SD 1.3, 4.9 SD 1.3), selecting (3.6 SD 1.7, 3.7 SD 1.7), and preparing (4.6 SD 1.2, 4.7 SD 1.3) healthy foods were found for women and men, and positively related to perceived time availability and stay-at-home policies. Psychological distress was a barrier for women, and an enabler for men. Financial stress was a barrier and enabler depending on various sociodemographic variables (all p < 0.01).
Conclusion: Stay-at-home policies and feelings of having more time during COVID-19 seem to have improved food literacy. Stress and other social distancing policies relate to food literacy in more complex ways, highlighting the necessity of a health equity lens.
KW - Food literacy
KW - Food planning
KW - Food preparation
KW - Food selection
KW - Nutrition
KW - COVID-19
KW - Psychological distress
KW - Time availability
KW - Food literacy
KW - Food planning
KW - Food preparation
KW - Food selection
KW - Nutrition
KW - COVID-19
KW - Psychological distress
KW - Time availability
U2 - 10.3389/fnut.2020.621726
DO - 10.3389/fnut.2020.621726
M3 - Journal article
SN - 2296-861X
VL - 7
JO - Frontiers in Nutrition
JF - Frontiers in Nutrition
M1 - 621726
ER -