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 - Corona Cooking Survey Study Group
AU - Backer, Charlotte De
AU - Teunissen, Lauranna
AU - Cuykx, Isabelle
AU - Decorte, Paulien
AU - Pabian, Sara
AU - Gerritsen, Sarah
AU - Matthys, Christophe
AU - Sabbah, Haleama Al
AU - Royen, Kathleen Van
AU - Bergheim, Ina
AU - Staltner, Raphaela
AU - Devine, Amanda
AU - Sambell, Ros
AU - Wallace, Ruth
AU - Allehdan, Sabika Salem
AU - Alalwan, Tariq Abdulkarim
AU - Al-Mannai, Mariam Ahamad
AU - Ismail, Leila Cheikh
AU - Backer, Charlotte De
AU - Royen, Kathleen Van
AU - Teunissen, Lauranna
AU - Cuykx, Isabelle
AU - Decorte, Paulien
AU - Ouvrein, Gaelle
AU - Poels, Karolien
AU - Vandebosch, Heidi
AU - Maldoy, Katrien
AU - Pabian, Sara
AU - Matthys, Christophe
AU - Smits, Tim
AU - Vrinten, Jules
AU - Desmet, Ann
AU - Teughels, Nelleke
AU - Geuens, Maggie
AU - Vermeir, Iris
AU - Proesmans, Viktor
AU - Hudders, Liselot
AU - De Barcellos, Marcia Dutra
AU - Ostermann, Cristina
AU - Brock, Ana Luiza
AU - Favieiro, Cynthia
AU - Trizotto, Rafaela
AU - Stangherlin, Isadora
AU - Mafra, Anthonieta Looman
AU - Varella, Marco Antonio Correa
AU - Valentova, Jaroslava Varella
AU - Fisher, Maryanne L.
AU - Maceacheron, Melanie
AU - White, Katherine
AU - Holford, Dawn Liu
N1 - Funding Information:
This research was funded by the Research Foundation Flanders (G047518N) and Flanders Innovation and Entrepreneurship (HBC.2018.0397). These funding sources had no role in the design of the study, the analysis and interpretation of the data or the writing of, nor the decision to publish the manuscript.
Publisher Copyright:
© Copyright © 2021 De Backer, Teunissen, Cuykx, Decorte, Pabian, Gerritsen, Matthys, Al Sabbah, Van Royen and the Corona Cooking Survey Study Group.
PY - 2021/2/4
Y1 - 2021/2/4
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 - COVID-19
KW - food literacy
KW - food planning
KW - food preparation
KW - food selection
KW - nutrition
KW - psychological distress
KW - time availability
UR - http://www.scopus.com/inward/record.url?scp=85100910053&partnerID=8YFLogxK
U2 - 10.3389/fnut.2020.621726
DO - 10.3389/fnut.2020.621726
M3 - Article (Academic Journal)
C2 - 33614693
AN - SCOPUS:85100910053
SN - 2296-861X
VL - 7
JO - Frontiers in Nutrition
JF - Frontiers in Nutrition
M1 - 621726
ER -