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Journal article
An Evaluation of the COVID-19 Pandemic and Perceived Social Distancing Policies in Relation to Planning, Selecting, and Preparing Healthy Meals: An Observational Study in 38 Countries Worldwide
Frontiers in nutrition (Lausanne), v 7, pp 621726-621726
04 Feb 2021
PMID: 33614693
Featured in Collection : UN Sustainable Development Goals @ Drexel
Abstract
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.
Metrics
Details
- Title
- An Evaluation of the COVID-19 Pandemic and Perceived Social Distancing Policies in Relation to Planning, Selecting, and Preparing Healthy Meals: An Observational Study in 38 Countries Worldwide
- Creators
- Charlotte De Backer - , , , , , , , , , , , ,Lauranna Teunissen - University of AntwerpIsabelle Cuykx - University of AntwerpPaulien Decorte - University of AntwerpSara Pabian - University of AntwerpSarah Gerritsen - University of AucklandChristophe Matthys - KU LeuvenHaleama Al Sabbah - Zayed UniversityKathleen Van Royen - University of AntwerpCorona Cooking Survey Study GrpHildegarde D Y Van den Bulck - Communication
- Publication Details
- Frontiers in nutrition (Lausanne), v 7, pp 621726-621726
- Publisher
- Frontiers Media S.A
- Grant note
- Fonds Wetenschappelijk Onderzoek Agentschap Innoveren en Ondernemen
- Resource Type
- Journal article
- Language
- English
- Academic Unit
- Communication
- Web of Science ID
- WOS:000619016000001
- Scopus ID
- 2-s2.0-85100910053
- Other Identifier
- 991019182650804721
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- Collaboration types
- Domestic collaboration
- International collaboration
- Web of Science research areas
- Nutrition & Dietetics