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Food Consumption Behavior during the COVID-19 Pandemic
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Food Consumption Behavior during the COVID-19 Pandemic

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".

Deadline for manuscript submissions: closed (30 July 2022) | Viewed by 67593

Special Issue Editor

Prof. Dr. Elizabeth H. Zandstra

E-Mail Website
Guest Editor
1. Division of Human Nutrition & Health, Wageningen University & Research, Wageningen, The Netherlands
2. Unilever Foods Innovation Centre Wageningen, Wageningen, The Netherlands
Interests: sensory perception; consumer behavior; product development; food-evoked emotions; context

Special Issue Information

Dear Colleagues,

During the COVID-19 pandemic, many countries have implemented lockdowns to protect populations from infection via self-quarantine, social-distancing and hygienic measures. These measures have led to significant changes in lifestyles, and consequently, profound effects on food consumption and dietary intake. Depending on the severity and duration of the COVID-19 lockdowns imposed, the lockdown measures have impacted the way we eat and changed what and how much is eaten. Monitoring the consequences of the lock down measures on changes in people’s eating and food consumption behaviors is important, also to gain a deeper understanding of the underlying mechanisms of the impact of lockdowns on diet and health, especially among the most vulnerable groups (including older adults and children).

This special issue aims to disseminate manuscripts which have investigated the impact of the COVID-19 pandemic on the selection and consumption of foods and drinks. Original research and reviews of the current changes in food consumption due to the pandemic are welcome. Research including sensory, social, cultural, psychological and physiological factors determining food consumption behaviors during COVID-19 lockdowns are of interest as well.

Prof. Dr. Elizabeth H. Zandstra
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • COVID-19
  • Foods
  • Drinks
  • Food consumption behavior
  • Eating behavior
  • Food habits
  • Food choice
  • Dietary patterns
  • Health

Published Papers (20 papers)

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Research

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25 pages, 1231 KiB  
Article
Understanding the Food Insecurity and Coping Strategies of Indigenous Households during COVID-19 Crisis in Chittagong Hill Tracts, Bangladesh: A Qualitative Study
by Md. Salman Sohel, Guoqing Shi, Noshin Tasnim Zaman, Babul Hossain, Md. Halimuzzaman, Tosin Yinka Akintunde and Huicong Liu
Foods 2022, 11(19), 3103; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11193103 - 05 Oct 2022
Cited by 7 | Viewed by 6134
Abstract
This study examined the food insecurity and coping mechanisms among the indigenous Bangladeshi population of the Chittagong Hill Tracts (CHT) region to extract empirical evidence on the ongoing discussion on the COVID-19 pandemic-exacerbated food-insecurity situation. The study adopted a qualitative approach by interviewing [...] Read more.
This study examined the food insecurity and coping mechanisms among the indigenous Bangladeshi population of the Chittagong Hill Tracts (CHT) region to extract empirical evidence on the ongoing discussion on the COVID-19 pandemic-exacerbated food-insecurity situation. The study adopted a qualitative approach by interviewing 60 indigenous households. Data were collected in two phases between 15 June 2020, and 30 July 2021 in Bangladesh’s Chittagong Hill Tracts (CHT) region. Thematic data analyses were performed using the Granheim approach and NVivo-12 software. The authors used Huston’s social–ecological theory to explain the indigenous coping mechanisms. The research evidence revealed that most households experienced challenges over daily foods, manifesting in the decreasing consumption of them, the increased price of food items, a food crisis due to an income shock, malnutrition, the shifting to unhealthy food consumption, starvation and hunger, and food insufficiency, thereby leading to mental stress. This study further revealed that the indigenous population took crucial coping strategies to survive the pandemic. In response to COVID-19, they took loans and borrowed foods, reduced expenses, changed their food habits, avoided nutritional foods, relied on vegetables, sold domestic animals and properties, collected forest and hill foods, and depended on governmental and societal relief. This study also provides the in-depth policy actions for the urgent intervention of government, stakeholders, policymakers, NGOs, and development practitioners to take necessary initiatives to enhance the quality of life of the people that were affected by the post-pandemic recovery period. Full article
(This article belongs to the Special Issue Food Consumption Behavior during the COVID-19 Pandemic)
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15 pages, 1407 KiB  
Article
Evidence from a Choice Experiment in Consumer Preference towards Infant Milk Formula (IMF) in the Context of Dairy Revitalization and COVID-19 Pandemic
by Jing Zhang, Scott Waldron and Xiaoxia Dong
Foods 2022, 11(17), 2689; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11172689 - 03 Sep 2022
Cited by 3 | Viewed by 2165
Abstract
China is the largest global consumer of infant milk formula (IMF). Chinese consumer preferences towards IMF have evolved over time but have also been rocked in recent years by COVID-19 with major implications for the IMF industry, globally and within China. This study [...] Read more.
China is the largest global consumer of infant milk formula (IMF). Chinese consumer preferences towards IMF have evolved over time but have also been rocked in recent years by COVID-19 with major implications for the IMF industry, globally and within China. This study is the first to document parents’ preferences toward IMF since the outbreak. We used novel methods to do so, through an online choice experiment of 804 participants that included risk perceptions and socio-demographic variables. Our study finds that Chinese parents continue to prioritize quality and safety attributes of IMF represented by functional ingredients, organic labelling and traceability information. Notably, it also finds greatly increased confidence in Chinese domestically produced IMF and an underlying preference away from expensive products. This implies that the era of ‘go for foreign’ and ‘go for the most expensive’ in IMF purchasing may be coming to an end. The shift in sentiment is driven by the longer-term revitalization of the Chinese dairy industry, accelerated by COVID-19. Understanding these trends will be of major benefit to both Chinese producers and non-Chinese exporters of IMF. Full article
(This article belongs to the Special Issue Food Consumption Behavior during the COVID-19 Pandemic)
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14 pages, 554 KiB  
Article
Impacts of Self-Efficacy on Food and Dietary Choices during the First COVID-19 Lockdown in China
by Wen Jiao, Matthew Tingchi Liu, Peter Johannes Schulz and Angela Chang
Foods 2022, 11(17), 2668; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11172668 - 01 Sep 2022
Cited by 13 | Viewed by 2636
Abstract
The COVID-19 pandemic has caused a global public health emergency, increasing the prevalence of emotional distress, and potentially leading to altered diet behavior. Self-efficacy measures various aspects of perceiving and understanding emotions. The present study was carried out with the objective of understanding [...] Read more.
The COVID-19 pandemic has caused a global public health emergency, increasing the prevalence of emotional distress, and potentially leading to altered diet behavior. Self-efficacy measures various aspects of perceiving and understanding emotions. The present study was carried out with the objective of understanding the effect of emotional self-efficacy on dietary behavior and quality. It also shed light on which elements contributed to the link between food-related behavior and perceived dietary quality during the first lockdown of the COVID-19 pandemic. Based on the factor analysis of nineteen food groups, choices, consumption, and socioeconomic status were examined in a sample of 441 Chinese participants. Multiple linear regression examined the association between food consumption, dietary quality, and self-efficacy. Contrary to prior research, the intake of salty snacks and alcoholic beverages dropped by 3.3% and 2.8%, respectively, during the first lockdown. Emotional self-efficacy negatively mediated the relationship between socioeconomic status and dietary quality. In conclusion, emotional self-efficacy is a well-established tool for evaluating how Chinese people cope with negative emotions. As an individual’s dietary quality was affected during the imposed lockdown, the present study offers valuable insight into psychosocial factors that may contribute to health disparities by advocating for organized nutritional support in future epidemic-related quarantines. Full article
(This article belongs to the Special Issue Food Consumption Behavior during the COVID-19 Pandemic)
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11 pages, 270 KiB  
Article
Factors Affecting Food Consumers’ Behavior during COVID-19 in Romania
by Iulia C. Muresan, Rezhen Harun, Anca Monica Brata, Vlad Dumitru Brata, Daniel I. Chiciudean, Olivia Paula Tirpe, Andra Porutiu and Diana E. Dumitras
Foods 2022, 11(15), 2275; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11152275 - 29 Jul 2022
Cited by 12 | Viewed by 2760
Abstract
Crisis periods such as the COVID-19 pandemic may reshape consumers’ behavior and challenge all food chain actors on how to assure and better respond to consumers’ needs and wants. This study aimed to reveal the main concerns of consumers related to food consumption [...] Read more.
Crisis periods such as the COVID-19 pandemic may reshape consumers’ behavior and challenge all food chain actors on how to assure and better respond to consumers’ needs and wants. This study aimed to reveal the main concerns of consumers related to food consumption during the COVID-19 pandemic and to identify factors that may influence their behavior. An online survey was performed among 859 Romanian consumers. The Principal Component Analysis revealed five factors: ecofriendly, socio-economic aspects, food waste, plant-based food, and easily accessible food, which affected consumers’ food behavior during the COVID-19 pandemic. It was noticed that females tended to be more preoccupied with the socio-economic aspects and food waste components, compared to males. At the same time, older people were more concerned about the ecofriendly, socio-economic aspects and health concerns, compared with the younger group, the differences being statistically significant. These insights provide information on crucial aspects that shape consumers’ behavior during crisis periods. Full article
(This article belongs to the Special Issue Food Consumption Behavior during the COVID-19 Pandemic)
24 pages, 1004 KiB  
Article
Change of Dietary and Lifestyle Habits during and after the COVID-19 Lockdown in Cyprus: An Analysis of Two Observational Studies
by Maria Kyprianidou, Stavri Chrysostomou, Costas A. Christophi and Konstantinos Giannakou
Foods 2022, 11(14), 1994; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11141994 - 06 Jul 2022
Cited by 4 | Viewed by 1680
Abstract
Background: People’s dietary and lifestyle habits appeared to be influenced by restrictive measures imposed in response to the COVID-19 pandemic. This study examines the differences in dietary and lifestyle habits during and after the lockdown measures in Cyprus. Methods: Two online cross-sectional surveys [...] Read more.
Background: People’s dietary and lifestyle habits appeared to be influenced by restrictive measures imposed in response to the COVID-19 pandemic. This study examines the differences in dietary and lifestyle habits during and after the lockdown measures in Cyprus. Methods: Two online cross-sectional surveys were conducted, using a self-administered, anonymous questionnaire to collect information on sociodemographic and anthropometric characteristics, smoking habits, physical activity, and dietary habits. The first survey was conducted between 6 April 2020 and 20 June 2020 (during national lockdown) while the second survey was conducted between 27 October 2021 and 20 January 2022 (post-lockdown). Results: A total of 2503 individuals participated in the study. A higher consumption of fruits, vegetables, legumes/pulses, fish, and poultry was identified during lockdown compared to the period after the lockdown. Moreover, a greater daily intake of olive oil and a lower consumption of alcohol was found during the confinement period compared to the post-confinement period. During lockdown, most participants (43.0%) never or rarely used delivery services, while the largest proportion of the participants after lockdown used delivery services 1–3 times per month (37.0%) (p < 0.001). During lockdown, around 66% of the participants were physically active, compared to 55.5% after lockdown (p < 0.001). Furthermore, when compared to those with a normal BMI, more overweight and obese respondents ordered food 1–2 times per week in both periods (p < 0.001). Conclusions: Dietary and lifestyle habits of the participants were healthier throughout the lockdown period than after the end of the restrictive measures due to the COVID-19 pandemic. It is critical to encourage the Cypriot population to maintain the healthy dietary and lifestyle habits established during the lockdown in their daily lives after the confinement. Full article
(This article belongs to the Special Issue Food Consumption Behavior during the COVID-19 Pandemic)
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17 pages, 483 KiB  
Article
The Role of Selected Psychological Factors in Healthy-Sustainable Food Consumption Behaviors during the COVID-19 Pandemic
by Francesco Zanatta, Silvia Mari, Roberta Adorni, Massimo Labra, Raffaele Matacena, Mariangela Zenga and Marco D’Addario
Foods 2022, 11(13), 1944; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11131944 - 29 Jun 2022
Cited by 1 | Viewed by 2561
Abstract
The COVID-19 pandemic and the consequent precautions and dispositions adopted have triggered substantial changes in daily health-related behaviors, including food consumption habits. The psychological impact of the pandemic has been considered one of the factors affecting this transition and requiring consideration when targeting [...] Read more.
The COVID-19 pandemic and the consequent precautions and dispositions adopted have triggered substantial changes in daily health-related behaviors, including food consumption habits. The psychological impact of the pandemic has been considered one of the factors affecting this transition and requiring consideration when targeting healthy-sustainable behavior preservation. The present study describes the results of a survey conducted on a convenience sample of Italian residents (n = 2272) during the first phases of pandemic. The aim was to explore the daily nutritional choices and behaviors and their transformations that occurred along with the associations with psychological factors (i.e., subjective well-being, and depression, anxiety and stress symptoms). An indicator for healthy-sustainable transition (HST index) was constructed and revealed diffused transformation in dietary habits, with a large segment of the sample adopting healthier and more sustainable dietary behaviors and others showing reduced healthy-sustainable food choices. Informative relationships with the psychological variables were then found from the correlational and regression analyses. Lower levels of anxiety, depression and stress symptomatology and higher perceived subjective well-being were significantly associated with healthier-sustainable food consumption behaviors. These findings shed light on the crucial areas to be considered in future institutional interventions, ultimately ensuring favorable conditions for both healthy diet behaviors and sustainable food consumption choices. Full article
(This article belongs to the Special Issue Food Consumption Behavior during the COVID-19 Pandemic)
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15 pages, 1962 KiB  
Article
Impact of COVID-19 Vaccination Status and Confidence on Dietary Practices among Chinese Residents
by Zhongyu Li, Yidi Ma, Shanshan Huo, Yalei Ke and Ai Zhao
Foods 2022, 11(9), 1365; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11091365 - 08 May 2022
Cited by 3 | Viewed by 2008
Abstract
Healthy diets promote immune functions and have been shown to reduce COVID-19 severity. In 2021, COVID-19 vaccines have become available to the general public. However, whether vaccination status could affect individual and populational health behaviors is unknown. This study aimed to investigate the [...] Read more.
Healthy diets promote immune functions and have been shown to reduce COVID-19 severity. In 2021, COVID-19 vaccines have become available to the general public. However, whether vaccination status could affect individual and populational health behaviors is unknown. This study aimed to investigate the impacts of vaccination status and confidence on dietary practices. An online survey was conducted in August 2021. We collected data on dietary intake, diversity and behaviors, vaccination status and confidence and socio-demographic characteristics. Among the 5107 responses received, a total of 4873 study participants were included in the final analysis. Most of our participants aged between 18 and 45 years and 82% of them were fully vaccinated against COVID-19. Household level dietary diversity was found to be higher among people who were fully vaccinated (β = 0.321, 95%CI: 0.024 to 0.618) or who were more confident in the protectiveness of the vaccine (β for tertile 3 comparing with lowest tertile = 0.544, 95%CI: 0.407, 0.682). Vaccination promoted the intake of seafood, but it was also positively associated with the consumption of sugar, preserved, fried and barbequed foods and reduced vegetable intake. Higher vaccination confidence was associated with increased consumption of seafood, bean, fruits and vegetables and reduced fat intake. Changes in dietary behaviors compared with early 2021 (when vaccination was not common) were observed and differed by vaccination status and confidence level. Conclusion: COVID-19 vaccination status and confidence had varied, and possibly negative, impacts on dietary intake and behaviors. Our results suggest that vaccination status and confidence might be significant influencing factors affecting people’s health behaviors and highlight that healthy eating should be consistently promoted to prevent poor dietary practices during global health crisis. Full article
(This article belongs to the Special Issue Food Consumption Behavior during the COVID-19 Pandemic)
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12 pages, 620 KiB  
Article
Sustainable Home Meal Replacement (HMR) Consumption in Korea: Exploring Service Strategies Using a Modified Importance–Performance Analysis
by Yunho Ji and Jangheon Han
Foods 2022, 11(6), 889; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11060889 - 21 Mar 2022
Cited by 4 | Viewed by 4070
Abstract
The COVID-19 pandemic has changed traditional consumer consumption behavior and requires a new service strategy to cope with sustainable consumption. Moreover, it is necessary to focus academic attention on consumer behavior to cook and eat more easily amid Korea’s socioeconomic changes such as [...] Read more.
The COVID-19 pandemic has changed traditional consumer consumption behavior and requires a new service strategy to cope with sustainable consumption. Moreover, it is necessary to focus academic attention on consumer behavior to cook and eat more easily amid Korea’s socioeconomic changes such as the increase in single-person households, aging, rising prices, and continuing economic recession. In this study, we used a revised importance–performance analysis (IPA) to identify specific measures to improve consumer satisfaction with home meal replacements (HMRs). An online survey of Korean adults who had purchased HMRs was conducted based on a convenience sampling method. According to the results, items that could be intensively improved were the ‘introduction of new dishes’, ‘creation of various flavors’, ‘cost-effectiveness, and ‘reasonable price’, whereas ‘easy to prepare’, ‘easily available’, and ‘identified country of origin’ received favorable assessments. With the growth of the non-face-to-face economy due to COVID-19, our findings suggest marketing strategies for sustainable HMR consumption. Full article
(This article belongs to the Special Issue Food Consumption Behavior during the COVID-19 Pandemic)
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12 pages, 283 KiB  
Article
Food Choice Motives and COVID-19 in Belgium
by Elly Mertens, Diana Sagastume, Tamara Sorić, Ivona Brodić, Ivan Dolanc, Antonija Jonjić, Eva Anđela Delale, Mladen Mavar, Saša Missoni, Miran Čoklo and José L. Peñalvo
Foods 2022, 11(6), 842; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11060842 - 15 Mar 2022
Cited by 9 | Viewed by 2655
Abstract
To investigate the main motives driving dietary intake changes potentially introduced by preventive measures to address the pandemic, an online survey, using a 36-item Food Choice Questionnaire applied for the period before (the year 2019) and during (2020–2021) the pandemic, was distributed between [...] Read more.
To investigate the main motives driving dietary intake changes potentially introduced by preventive measures to address the pandemic, an online survey, using a 36-item Food Choice Questionnaire applied for the period before (the year 2019) and during (2020–2021) the pandemic, was distributed between July and October 2021 among adult residents from Belgium. A total of 427 eligible respondents, the majority Dutch-speaking, were included for analyses. The importance of nine motives for food choices, including health, mood, convenience, sensory appeal, natural content, price, weight control, familiarity and ethical concerns, was assessed by scoring from 1 to 5, and comparing mean scores from the during period with the before period. Sensory appeal was the most important food choice motive before (mean score of 4.02 ± 0.51) and during (3.98 ± 0.48) the pandemic. Convenience and health also ranked among the main motives, with health observed to become more important during the pandemic (3.69 ± 0.60 during vs. 3.64 ± 0.59 before). Additionally, mean scores of mood (3.41 ± 0.71 vs. 3.32 ± 0.58), natural content (3.35 ± 0.84 vs. 3.26 ± 0.85) and weight control (3.33 ± 0.79 vs. 3.25 ± 0.76) were significantly higher during as compared to before. The extent of change in the level of importance for natural content was smaller with increasing age, and for health larger for urban areas, but for other motives there were no significant differences across population subgroups. Changes in the level of importance were observed in both directions, while a moderate share of respondents declared no change, suggesting some persistence of food choice motives. Further activities within public health monitoring should be considered to fully understand the COVID-19 implications on food choice motives together with people’s food behaviors and consumption. Full article
(This article belongs to the Special Issue Food Consumption Behavior during the COVID-19 Pandemic)
18 pages, 273 KiB  
Article
Varied Effects of COVID-19 Chemosensory Loss and Distortion on Appetite: Implications for Understanding Motives for Eating and Drinking
by Lydia Turner and Peter J. Rogers
Foods 2022, 11(4), 607; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11040607 - 20 Feb 2022
Cited by 9 | Viewed by 3454
Abstract
A common symptom of COVID-19 is altered smell and taste. This qualitative study sought to further characterise this altered chemosensory perception and its effects on appetite for food and drink. Eighteen women and two men who had experienced chemosensory loss associated with COVID-19 [...] Read more.
A common symptom of COVID-19 is altered smell and taste. This qualitative study sought to further characterise this altered chemosensory perception and its effects on appetite for food and drink. Eighteen women and two men who had experienced chemosensory loss associated with COVID-19 participated in semi-structured interviews. Thematic analysis of the interview transcripts revealed five major themes. These confirmed that all participants had experienced an altered sense of smell (anosmia, and less frequently parosmia and phantosmia) of variable duration. Loss of taste (ability to detect sweetness, saltiness, etc.) was less common. Participants experienced decreased, no change or increased appetite, with six participants reporting weight loss. Consistent with evidence linking diminished appetite with inflammation, for two participants, decreased appetite preceded anosmia onset. Anosmia reduced enjoyment of food and drink. Compensatory strategies included choosing salty, sweet and ‘spicy’ foods, and increased attention to food texture, and there was evidence that the postingestive rewarding effects of food intake were also important for maintaining appetite. Some participants mentioned increased alcohol intake, in part facilitated by reduced intensity of disliked flavours of alcoholic drinks. The narratives also underlined the value placed on the sociability and structuring of time that daily meals provide. This research adds to the record and analysis of lived experiences of altered chemosensory perception resulting from SARS-CoV-2 infection, and it contributes insights concerning the role of smell and flavour in motivating and rewarding food ingestion. Full article
(This article belongs to the Special Issue Food Consumption Behavior during the COVID-19 Pandemic)
12 pages, 278 KiB  
Article
Can “Free-From” Food Consumption Be a Signal of Psychological Distress during COVID-19?
by Mariarosaria Savarese, Greta Castellini, Lorenzo Morelli and Guendalina Graffigna
Foods 2022, 11(4), 513; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11040513 - 11 Feb 2022
Cited by 3 | Viewed by 1897
Abstract
During the last year, feelings of anxiety and depression were registered among the Italian population and affected food consumption. Among the research that explored people’s dietary inclinations during the current pandemic, no previous studies have explored psychological factors associated with the “free-from” dietary [...] Read more.
During the last year, feelings of anxiety and depression were registered among the Italian population and affected food consumption. Among the research that explored people’s dietary inclinations during the current pandemic, no previous studies have explored psychological factors associated with the “free-from” dietary pattern. Our study is aimed at understanding if free-from food consumption orientations can be associated with negative psychological distress. We conducted a web-based survey between 27/10/2020–03/12/2020 on a representative sample of 963 Italians. Psychometric scales and ad hoc items were used to measure people’s levels of anxiety, depression, fear for contagion and consumption orientation towards “free-from” foods. Of the sample, 18.2% frequently purchased gluten-free food products and 22.5% purchased lactose-free foods. Most of the population (44.1%) feels very at risk of contagion from COVID-19 and suffers from anxiety (52.8%) and depression (55.0%). Free-from consumers are more anxious, depressed, have higher risk of contagion, and are younger than the non-consumers. During the COVID-19 pandemic, free-from foods can represent for the people a way to restore control over their lifestyle, which was denied during the emergency. However, we highlight possible negative long-term effects of this dietary choice. Full article
(This article belongs to the Special Issue Food Consumption Behavior during the COVID-19 Pandemic)
13 pages, 793 KiB  
Article
The Impact of COVID-19 on Food Consumption and Dietary Quality of Rural Households in China
by Xu Tian, Ying Zhou and Hui Wang
Foods 2022, 11(4), 510; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11040510 - 10 Feb 2022
Cited by 15 | Viewed by 2872
Abstract
The COVID-19 pandemic disrupted the food supply chain and thus threatened the food security of many people, while the impact of the pandemic on food consumption of people living in rural areas is still unknown. This study filled in the research gaps by [...] Read more.
The COVID-19 pandemic disrupted the food supply chain and thus threatened the food security of many people, while the impact of the pandemic on food consumption of people living in rural areas is still unknown. This study filled in the research gaps by employing a three-wave food consumption survey from 2019 to 2021 conducted in rural China. We adopted a random effect model and Poisson regression to quantify the short-run and long-run impacts of COVID-19 on rural households’ food consumption and dietary quality. We found that rural households increased the consumption of vegetables, aquaculture products and legumes in the short-run, and these changes in consumption behavior even lasted 1 year after lockdown was lifted. However, the positive impact was much smaller in households not engaged in agricultural production. In addition, our results showed that COVID-19 decreased dietary diversity but increased dietary quality for households still engaged in food-related agriculture production. Our study indicated that COVID-19 did not threaten the food security status of rural families in China. On the contrary, rural families, particularly those still engaged in agricultural production, increased the consumption of several foods to strengthen their resistance against the virus. Full article
(This article belongs to the Special Issue Food Consumption Behavior during the COVID-19 Pandemic)
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18 pages, 488 KiB  
Article
Eating Habits during the COVID-19 Pandemic and the Level of Antibodies IgG and FRAP—Experiences of Polish School Staff: A Pilot Study
by Anna Puścion-Jakubik, Ewa Olechno, Katarzyna Socha and Małgorzata Elżbieta Zujko
Foods 2022, 11(3), 408; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030408 - 30 Jan 2022
Cited by 2 | Viewed by 2533
Abstract
The coronavirus 19 (COVID-19) pandemic has brought many changes in terms of lifestyle, education, stress levels, and social contacts. The aim of our research was to evaluate changes in eating habits, physical activity, and selected lifestyle elements in a group of school staff, [...] Read more.
The coronavirus 19 (COVID-19) pandemic has brought many changes in terms of lifestyle, education, stress levels, and social contacts. The aim of our research was to evaluate changes in eating habits, physical activity, and selected lifestyle elements in a group of school staff, as well as their immune response to vaccination against COVID-19, and FRAP (ferric reducing antioxidant power) level. In total, 108 primary school teachers and other school staff with integration departments were included in the study. An original survey was conducted with the school staff. Of the study group, 45.4% chose to be vaccinated against COVID-19. In this group, the level of IgG antibodies was assessed, as well as the level of FRAP before vaccination, and after the first and second dose. An original questionnaire was also carried out. A decrease in physical activity and an increase in the time spent in front of the computer have been demonstrated, but a positive observation was a favorable change in most eating habits. After the second dose of vaccination, all subjects achieved the appropriate level of IgG antibodies (above 22 U/mL), with the maximum level recorded in 51%. There was also a significant increase in FRAP levels in the group after the first and second dose of the vaccine compared to the baseline level; an issue that requires further observation. Full article
(This article belongs to the Special Issue Food Consumption Behavior during the COVID-19 Pandemic)
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12 pages, 260 KiB  
Article
Food and Nutrition Related Concerns Post Lockdown during COVID-19 Pandemic and Their Association with Dietary Behaviors
by Zhongyu Li, Ai Zhao, Jufang Li, Yalei Ke, Shanshan Huo and Yidi Ma
Foods 2021, 10(11), 2858; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112858 - 18 Nov 2021
Cited by 11 | Viewed by 2643
Abstract
This study aimed to explore food and nutrition related concerns during the post-lockdown period and their impacts on food shopping, preparation, and eating behaviors. Design: A cross-sectional study was conducted through online questionnaire. We collected data on food and nutrition related concerns, socio-demographic [...] Read more.
This study aimed to explore food and nutrition related concerns during the post-lockdown period and their impacts on food shopping, preparation, and eating behaviors. Design: A cross-sectional study was conducted through online questionnaire. We collected data on food and nutrition related concerns, socio-demographic characteristics, and changes in dietary behaviors. Participants: A total of 2267 responses were received from people living in 31 provinces across mainland China and 1994 participants were included in the final analysis. Analysis: Linear and multinomial logistic regression analyses were performed to evaluate the association among food and nutrition related concerns, socio-demographic factors, and dietary behaviors Results: About 56% of participants reported moderate to high levels of concerns related to food and nutrition. Contracting the virus when dining out or through contaminated foods were the top two concerns, followed by overnutrition. Higher levels of concerns were found among people who were older, overweight, or obese, having lower income and education, and living in urban areas, or whose family contained vulnerable individuals. Compared with the pre-COVID-19 period, people who were more concerned about food and nutrition were more likely to report changes in their food purchases and consumption; they were also more likely to eat from individual plates, using serving chopsticks, and separating plates and utensils for raw and cooked foods during the post COVID-19 lockdown period. Conclusion and Implication: Food and nutrition related concerns during the post-lockdown period were prevalent and associated with changes in dietary behaviors. Preventative policies and nutritional guidance should be developed to address these concerns in order to reduce inappropriate dietary behaviors amid public health crises. Full article
(This article belongs to the Special Issue Food Consumption Behavior during the COVID-19 Pandemic)
15 pages, 1036 KiB  
Article
Associations between Perceived Social Eating Norms and Initiation and Maintenance of Changes in Dietary Habits during the First COVID-19 Lockdown in France
by Armelle Garcia, Suzanne Higgs, Anne Lluch, Nicolas Darcel and Olga Davidenko
Foods 2021, 10(11), 2745; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112745 - 09 Nov 2021
Cited by 3 | Viewed by 1928
Abstract
Changes in dietary habits of the French population have been reported during the national lockdown that was enforced due to the COVID-19 pandemic. This study investigated whether perceived social eating norms were associated with the initiation and maintenance of dietary changes that took [...] Read more.
Changes in dietary habits of the French population have been reported during the national lockdown that was enforced due to the COVID-19 pandemic. This study investigated whether perceived social eating norms were associated with the initiation and maintenance of dietary changes that took place as a result of lockdown. An online study collected information on (1) changes in consumption implemented during the lockdown and the maintenance of these changes, and (2) perceptions about changes in consumption implemented during lockdown by household members, relatives out of home, and the general population. The changes in consumption were classified as foods to increase or to decrease according to French national recommendations. The perception of changes to dietary habits by household members and relatives out of home was related to the changes made by individuals for each of the food categories (all p < 0.05) but not to the perception of changes made the general population. Increased consumption of foods to increase was more likely to be maintained when there was a positive perception of the changes made by household members (p = 0.03). These results highlight the influence of the perception of social eating norms, especially by household members and relatives, on the implementation of dietary changes during lockdown and suggest that social eating norms can have a lasting influence. Full article
(This article belongs to the Special Issue Food Consumption Behavior during the COVID-19 Pandemic)
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18 pages, 1456 KiB  
Article
The Effects of the COVID-19 Pandemic on the Mass Market Retailing of Wine in Italy
by Francesca Gerini, Andrea Dominici and Leonardo Casini
Foods 2021, 10(11), 2674; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112674 - 03 Nov 2021
Cited by 7 | Viewed by 2710
Abstract
The purpose of this study was to provide a detailed framework of wine purchases in supermarkets during the COVID-19 pandemic. The unexpected diffusion of the virus and the restrictions imposed in Italy to prevent its spread have significantly affected the food purchasing habits [...] Read more.
The purpose of this study was to provide a detailed framework of wine purchases in supermarkets during the COVID-19 pandemic. The unexpected diffusion of the virus and the restrictions imposed in Italy to prevent its spread have significantly affected the food purchasing habits of consumers. By analyzing the scanner data of the wine sales in the Italian mass market retail channel, this study was intended to show whether and how the dynamics triggered by the pandemic have modified the overall value and type of wine purchases, focusing on prices, formats, and promotional sales. In particular, this study explores sales in two separate periods, namely March–April (the “lockdown”, with general compulsory closing and severe restrictions) and June–July 2020 (the “post-lockdown”, in which some limitations were no longer effective). The analysis of wine sales during lockdown and post-lockdown and the study of the variations compared to the sales of the previous years showed some significant changes in purchase behavior. The results could provide managers, researchers, and policy makers with extensive insights into the purchasing patterns of consumers during this unprecedented time and reveal trends that may characterize the structure of the future wine demand. Full article
(This article belongs to the Special Issue Food Consumption Behavior during the COVID-19 Pandemic)
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12 pages, 278 KiB  
Article
Has COVID-19 Changed the Lifestyle and Dietary Habits in the Spanish Population after Confinement?
by Carmen Álvarez-Gómez, Magdalena De La Higuera, Lorenzo Rivas-García, Javier Diaz-Castro, Jorge Moreno-Fernandez and Magdalena Lopez-Frias
Foods 2021, 10(10), 2443; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102443 - 14 Oct 2021
Cited by 7 | Viewed by 2321
Abstract
Since 2020, the world has been immersed in a change in lifestyle (social, lifestyle, nutri-tion and physical activity patterns), due to the appearance of COVID-19 and the strict mobility measures which were implemented to prevent its spread. All these changes had a nutritional [...] Read more.
Since 2020, the world has been immersed in a change in lifestyle (social, lifestyle, nutri-tion and physical activity patterns), due to the appearance of COVID-19 and the strict mobility measures which were implemented to prevent its spread. All these changes had a nutritional impact on people, modifying their dietary guidelines. This cross-sectional study was carried out to assess whether dietary habits, lifestyle, and adherence to the Mediterranean diet among the Spanish adult population (25–65 years old) during confinement was modified during the post-confinement period, using an e-survey through social networks, involving 510 subjects. A decrease in the intake of ultra-processed products, with a correlation between weekly food delivery orders at home and the consumption of salty snacks, sugary drinks, and processed pastries was also recorded. Most of the subjects performed physical exercise on a regular basis, maintaining the body weight in half of the participants. During the post-confinement period a substantial proportion of the population had healthy lifestyle and dietary habits, including the adequate consumption of fruits, vegetables and legumes; adequate time was spent preparing meals and the population did not regularly order food at home, which in the long term, reduced the risk of several diseases. Full article
(This article belongs to the Special Issue Food Consumption Behavior during the COVID-19 Pandemic)

Review

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23 pages, 1971 KiB  
Review
Parental Perspectives of the Impact of COVID-19 Lockdown on Food-Related Behaviors: Systematic Review
by Elzbieta Titis
Foods 2022, 11(18), 2851; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11182851 - 15 Sep 2022
Cited by 9 | Viewed by 2793
Abstract
Home confinement during the COVID-19 pandemic has been accompanied by dramatic changes in household food dynamics that can significantly influence health. This systematic literature review presents parental perspectives of the impact of COVID-19 lockdown (up to 30 June 2022) on food preparation and [...] Read more.
Home confinement during the COVID-19 pandemic has been accompanied by dramatic changes in household food dynamics that can significantly influence health. This systematic literature review presents parental perspectives of the impact of COVID-19 lockdown (up to 30 June 2022) on food preparation and meal routines, as well as other food-related behaviors, capturing both favorable and unfavorable changes in the household food environment. Themes and trends are identified and associations with other lifestyle factors are assessed. Overall, families enjoyed more time together around food, including planning meals, cooking, and eating together. Eating more diverse foods and balanced home-cooked meals (e.g., fresh fruit and vegetables) was combined with overeating and increased snacking (e.g., high-calorie snacks, desserts, and sweets), as parents became more permissive towards food; however, food insecurity increased among families with the lowest income. Adoption of meal planning skills and online shopping behavior emerged alongside behaviors aimed at self-sufficiency, such as bulk purchasing and stockpiling of non-perishable processed foods. These results are an important first step in recognizing how this pandemic may be affecting the family food environment, including low-income families. Future obesity prevention and treatment initiatives, but also ongoing efforts to address food management, parental feeding practices, and food insecurity, can account for these changes moving forward. Full article
(This article belongs to the Special Issue Food Consumption Behavior during the COVID-19 Pandemic)
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16 pages, 761 KiB  
Review
Sentiment Analysis of Customer Reviews of Food Delivery Services Using Deep Learning and Explainable Artificial Intelligence: Systematic Review
by Anirban Adak, Biswajeet Pradhan and Nagesh Shukla
Foods 2022, 11(10), 1500; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11101500 - 21 May 2022
Cited by 33 | Viewed by 10019
Abstract
During the COVID-19 crisis, customers’ preference in having food delivered to their doorstep instead of waiting in a restaurant has propelled the growth of food delivery services (FDSs). With all restaurants going online and bringing FDSs onboard, such as UberEATS, Menulog or Deliveroo, [...] Read more.
During the COVID-19 crisis, customers’ preference in having food delivered to their doorstep instead of waiting in a restaurant has propelled the growth of food delivery services (FDSs). With all restaurants going online and bringing FDSs onboard, such as UberEATS, Menulog or Deliveroo, customer reviews on online platforms have become an important source of information about the company’s performance. FDS organisations aim to gather complaints from customer feedback and effectively use the data to determine the areas for improvement to enhance customer satisfaction. This work aimed to review machine learning (ML) and deep learning (DL) models and explainable artificial intelligence (XAI) methods to predict customer sentiments in the FDS domain. A literature review revealed the wide usage of lexicon-based and ML techniques for predicting sentiments through customer reviews in FDS. However, limited studies applying DL techniques were found due to the lack of the model interpretability and explainability of the decisions made. The key findings of this systematic review are as follows: 77% of the models are non-interpretable in nature, and organisations can argue for the explainability and trust in the system. DL models in other domains perform well in terms of accuracy but lack explainability, which can be achieved with XAI implementation. Future research should focus on implementing DL models for sentiment analysis in the FDS domain and incorporating XAI techniques to bring out the explainability of the models. Full article
(This article belongs to the Special Issue Food Consumption Behavior during the COVID-19 Pandemic)
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0 pages, 950 KiB  
Review
Public Health Response to the SARS-CoV-2 Pandemic: Concern about Ultra-Processed Food Consumption
by Sara De Nucci, Roberta Zupo, Fabio Castellana, Annamaria Sila, Vincenzo Triggiani, Giuseppe Lisco, Giovanni De Pergola and Rodolfo Sardone
Foods 2022, 11(7), 950; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11070950 - 25 Mar 2022
Cited by 17 | Viewed by 3937
Abstract
Introduction: There is scientific consistency in the concept of ultra-processed foods (UPFs) as a descriptor of an unhealthy diet. The most recent literature points to troubling evidence that policies adopted to address the SARS-CoV-2 pandemic may have contributed to diverting eating habits toward [...] Read more.
Introduction: There is scientific consistency in the concept of ultra-processed foods (UPFs) as a descriptor of an unhealthy diet. The most recent literature points to troubling evidence that policies adopted to address the SARS-CoV-2 pandemic may have contributed to diverting eating habits toward a poorer diet. Considering the historically unique SARS-CoV-2 pandemic lockdown scenario, and the health burden imposed by UPFs on human health, it is critical to investigate how the epidemic has influenced UPF intake directly. Reviewing the literature, we aimed to assess the changes in the consumption of UPFs during the pandemic lockdown compared to previous habits in the general population. Methods: Consulting six databases, we examined articles investigating the consumption of UPFs according to the NOVA classification both before the SARS-CoV-2 pandemic and during lockdowns. In total, 28 reports were included in the final analysis. Results: A clear trend of an increasing consumption of sweets (chocolate, candy, cookies, pastries, cakes, desserts, and confectionery, 31.75% increase vs. 21.06% decrease), packaged fatty or salty snacks (23.71% increase vs. 20.73% decrease), and baked goods (bread products, pizza, and sandwiches, 28.03% increase vs. 13.5% decrease) emerged, versus a decrease in ready-to-eat dishes (16.2% increase vs. 22.62% decrease) and ready-made meals (10.6% increase vs. 31.43% decrease), such as instant soups, canned foods, fast food, and chips, as well as sugary drinks in general (14.55% increase vs. 22.65% decrease). No trend was observed for processed meat consumption. Conclusion: The current pandemic scenario raises concerns about the increased consumption of UPFs, especially sweets, snacks, and baked goods, and points to an urgent need to implement policy strategies to manage the trade in these foods from a preventive perspective. Full article
(This article belongs to the Special Issue Food Consumption Behavior during the COVID-19 Pandemic)
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