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Chinyanga E, Britwum K, Gustafson CR, Bernard JC. Did COVID-19 influence fruit and vegetable consumption? Explaining and comparing pandemic peak and post-peak periods. Appetite 2024; 201:107574. [PMID: 38909696 DOI: 10.1016/j.appet.2024.107574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 03/28/2024] [Accepted: 06/19/2024] [Indexed: 06/25/2024]
Abstract
The COVID-19 pandemic, one of the worst global health crises in the last century, impacted nearly every aspect of people's lives, including their dietary choices and food consumption patterns. It arrived during a long shift in American diets featuring increasingly large portions of processed foods as well as fruit and vegetable consumption that is well below recommended levels. Improving the latter has been a key part of policymakers' efforts to improve consumers' diets. This study surveyed individuals in the US South to determine the factors influencing their consumption of fruit and vegetables during the pandemic peak and how these have changed post-peak. During the peak, food venue, demographics, and concerns about diet and the seriousness of the virus heavily affected consumption. Greater amounts of fresh fruit and vegetables were consumed post-peak pandemic. Changes post-peak were predicted by food venue. Cooking meals at home was the main positive predictor for consumption. US policymakers should try and leverage the changes since the peak to promote greater consumption of fruit and vegetables.
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Affiliation(s)
- Eckton Chinyanga
- The Labry School of Science, Technology, and Business, Cumberland University, Lebanon, TN, USA.
| | - Kofi Britwum
- Department of Applied Economics and Statistics, University of Delaware, Newark, DE, USA.
| | | | - John C Bernard
- Department of Applied Economics and Statistics, University of Delaware, Newark, DE, USA.
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2
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Neves ACM, Menezes-Júnior LAAD, Mendonça RDD, Meireles AL, Carraro JCC. Anxiety Symptoms Influence Food Consumption Differently Depending on Nutritional Status During the COVID-19 Pandemic: A Longitudinal Study with University Students. JOURNAL OF THE AMERICAN NUTRITION ASSOCIATION 2024:1-9. [PMID: 38995315 DOI: 10.1080/27697061.2024.2378085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2024] [Accepted: 07/05/2024] [Indexed: 07/13/2024]
Abstract
BACKGROUND Anxiety symptoms are factors that directly affect eating habits, but this interference can be heterogeneous depending on the nutritional status of the individuals. OBJECTIVES To analyze whether the presence of anxiety symptoms at the beginning of the pandemic influenced the change in food consumption according to its purpose and extent of processing during a one-year follow-up and whether this association occurs equally with excess weight and without excess weight university students. METHODS This longitudinal study was carried out with 583 university students from a public Higher Education Institution (HEI) in Brazil. The Generalized Estimating Equation (GEE) was used to verify whether anxiety symptoms were associated with changes in food consumption over time. RESULTS The results showed that previous moderate/severe anxiety symptoms were associated with an increased frequency of consumption of both fresh or minimally processed foods (β: 0.2 95%CI: 0.1; 0.7 p = 0.013) and ultra-processed foods (β: 5.6 95%CI: 1.8; 17.7 p = 0.003), but with different magnitudes. In university students who were not excess weight, previous moderate/severe anxiety symptoms were associated with a reduction in the frequency of consumption of fresh or minimally processed foods (β: -2.0 95%CI: -3.5; -0.5 p = 0.008), while in those who were excess weight, there was an increase in consumption of ultra-processed foods (β: 4.5 95%CI: 2.2; 6.8 p < 0.001). CONCLUSION This study confirms the influence of anxiety symptoms on food consumption according to the extent and purpose of processing. In addition, these results emphasize the role of psychological distress in the university population, and that this factor can affect excess weight and without excess weight individuals differently.
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Affiliation(s)
- Ana Cláudia Morito Neves
- Postgraduate Program in Health and Nutrition, School of Nutrition, Federal University of Ouro Preto (UFOP), Ouro Preto, Brazil
| | | | - Raquel de Deus Mendonça
- Department of Clinical and Social Nutrition, School of Nutrition, Federal University of Ouro Preto (UFOP), Ouro Preto, Brazil
| | - Adriana Lúcia Meireles
- Department of Clinical and Social Nutrition, School of Nutrition, Federal University of Ouro Preto (UFOP), Ouro Preto, Brazil
| | - Júlia Cristina Cardoso Carraro
- Department of Clinical and Social Nutrition, School of Nutrition, Federal University of Ouro Preto (UFOP), Ouro Preto, Brazil
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Emotional Eating and Changes in High-Sugar Food and Drink Consumption Linked to Psychological Distress and Worries: A Cohort Study from Norway. Nutrients 2023; 15:nu15030778. [PMID: 36771484 PMCID: PMC9920951 DOI: 10.3390/nu15030778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 01/19/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023] Open
Abstract
Psychological distress is linked to unhealthy eating behaviors such as emotional eating and consumption of high-sugar food and drinks. Cross-sectional studies from early in the COVID-19 pandemic showed a high occurrence of worries and psychological distress, and this was associated with emotional eating. Few larger studies have examined how this coping pattern develops over time. This cohort study with 24,968 participants assessed changes over time in emotional eating, consumption of sugary foods as an example of unhealthy food choices, and consumption of fruits and vegetables as an example of healthy food choices. Further, associations between these and psychological distress, worries, and socio-demographic factors were assessed. Data were collected at three time points (April 2020, initially in the COVID-19 pandemic, then one and two years later). Emotional eating and intake of sugary foods and drinks were high at the start of the pandemic, followed by a reduction over time. High psychological distress was strongly associated with higher levels of emotional eating and high-sugar food intake, and lower levels of healthy eating habits. The strength of this association reduced over time. Our findings indicate the high frequency in unhealthy food choices seen early in the COVID-19 pandemic improved over time.
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Coşkun MG, Öztürk Rİ, Tak AY, Sanlier N. Working from Home during the COVID-19 Pandemic and Its Effects on Diet, Sedentary Lifestyle, and Stress. Nutrients 2022; 14:4006. [PMID: 36235657 PMCID: PMC9572061 DOI: 10.3390/nu14194006] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 09/15/2022] [Accepted: 09/21/2022] [Indexed: 11/17/2022] Open
Abstract
Many companies switched to working from home (WFH) after the COVID-19 pandemic. This paper aimed to examine the changes in dietary behavior, body weight, sedentary lifestyle, and stress in individuals who practice WFH. A cross-sectional, web-based questionnaire was administered between March and May 2021 and included socio-demographic characteristics, anthropometric measurements, WFH arrangement, changes in diet, sedentary lifestyle, and stress status. A total of 328 individuals (260 women, 68 men), aged 31.3 ± 8.3 years with a BMI of 24.9 ± 4.6 kg/m2, participated in the study. The questionnaire revealed that the daily working time increased with WFH. The majority of the individuals (59.1%) gained weight. The average daily sedentary time and the Perceived Stress Scale score increased significantly. The daily sedentary time and Non-Healthy Diet Index scores were higher in individuals who gained weight (p < 0.05). A multinominal regression model revealed that increased body weight was less likely in individuals with underweight and normal BMI classifications. Normal BMI, stable work shifts, and no physical activity were positive predictors for gaining weight. These results suggest that WFH may have significant negative effects on physical and mental status of individuals.
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Affiliation(s)
- Merve Güney Coşkun
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Medipol University, Istanbul 34810, Turkey
- Department of Nutrition and Dietetics, Institute of Health Sciences, Istanbul Medipol University, Istanbul 34810, Turkey
| | - Rabia İclal Öztürk
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Medipol University, Istanbul 34810, Turkey
- Research Institute for Health Sciences and Technologies (SABITA), Istanbul Medipol University, Istanbul 34810, Turkey
| | - Ayşegül Yabacı Tak
- Department of Biostatistics and Medical Informatics, Faculty of Medicine, Bezmialem Vakıf University, Istanbul 34093, Turkey
| | - Nevin Sanlier
- Department of Nutrition and Dietetics, School of Health Sciences, Ankara Medipol University, Ankara 06570, Turkey
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Daley O, Isaac WAP, John A, Roopnarine R, Forde K. An Assessment of the Impact of COVID-19 on the Agri-Food System in Caribbean Small Island Developing States. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.861570] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The COVID-19 pandemic impacts have arguable been more pronounced in the developing world, such as the Small Island States (SIDS) of the Caribbean, where a plethora of geophysical and socio-political factors have led to increased vulnerability, particularly in fragile sectors such as agriculture. The pandemic added another layer of complexity to the unstable agri-food systems of SIDS in the Caribbean. Measures to contain the unfolding crisis have tremendously disrupted food systems by threatening the production, distribution, and marketing of commodities which exposed the frailty of the region's food security. Caribbean SIDS are highly dependent on food imports and relies on international markets to secure food. Many are also dependent on agricultural exports and have a large portion of their population involved in agriculture making them particularly vulnerable to the rigors of the pandemic. Export restrictions on foodstuff and prohibitions due to lockdowns and border closures further exacerbated these challenges. Additionally, food and nutrition security in the region is also subjected to the effects of climate change and climate-related disasters. Dealing with the impacts of co-occurring disasters is, therefore, an ever-present threat. This study examines the impact of COVID-19 on the agri-food supply in the Caribbean. It also identified measures and initiatives adopted to cope with these disruptive consequences. The study involves the use of internet-based surveys and focus group discussions and internet-based surveys with stakeholders and online searches for related literature. A total of 96 farmers, 60 food distributors, 84 food service operators, and 237 consumers from the region participated in the online survey and 4 focus group discussions between January and November 2021. The results confirmed that the impacts of the COVID-19 pandemic were evident along the entire agri-food supply chain and numerous challenges and shocks were identified across all participating groups and countries. Some challenges and shocks such as loss of income and related challenges including lower sales and loss of markets affected all groups in the study but to varying degrees and based on socio-demographic factors. In general people of lower income status and smaller businesses were more susceptible to the negative impacts of the pandemic.
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Self-Determination as a Mechanism for Personality Sustainability in Conditions of Daily Stress. SUSTAINABILITY 2022. [DOI: 10.3390/su14095457] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
During the COVID-19 pandemic, uncertainty, threat to life, and repeated lockdowns have significantly undermined people’s psychological well-being. In such situations, the basic needs for self-determination (SDT) are disrupted—autonomy, connectedness, and competence—but it is the resulting dissatisfaction that actualizes a search for strategies to cope with the problem. The objective of this article is to critically review the literature on various ways that people are coping with specific experiences during the COVID-19 pandemic and their relationship to basic needs to maintain sustainability. We searched on the Web of Science CC database for relevant studies (2020–2021) and their systematization from the standpoint of Self-Determination Theory (SDT). This showed the dynamics of coping methods, reflecting a transition from confusion when confronted with stress, to the selection of effective strategies, confirming that when basic needs are blocked for a long time, people begin to search for a way to satisfy them. We present three levels of grouped coping methods: (1) physiological, (2) behavioral, and (3) cognitive, demonstrating their interrelationship with orientation (to oneself or to the context), assessment (a threat or a challenge), and basic psychological needs. The proposed model opens up prospects for creating effective coping and training programs for sustainable development of the individual in crisis situations.
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Lamy E, Viegas C, Rocha A, Raquel Lucas M, Tavares S, Capela E Silva F, Guedes D, Laureati M, Zian Z, Salles Machado A, Ellssel P, Freyer B, González-Rodrigo E, Calzadilla J, Majewski E, Prazeres I, Silva V, Juračak J, Platilová Vorlíčková L, Kamutali A, Regina Tschá E, Villalobos K, Želvytė R, Monkeviciene I, Elati J, de Souza Pinto AM, Midori Castelo P, Anzman-Frasca S. Changes in food behavior during the first lockdown of COVID-19 pandemic: A multi-country study about changes in eating habits, motivations, and food-related behaviors. Food Qual Prefer 2022; 99:104559. [PMID: 35169381 PMCID: PMC8830148 DOI: 10.1016/j.foodqual.2022.104559] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 01/18/2022] [Accepted: 02/04/2022] [Indexed: 12/25/2022]
Abstract
The COVID-19 pandemic resulted in severe, unprecedented changes affecting the world population. Restrictions in mobility, social distancing measures, and the persistent social alarm, during the first period of pandemic, resulted in dramatic lifestyle changes and affected physical and psychological wellbeing on a global scale. An international research team was constituted to develop a study involving different countries about eating motivations, dietary habits and behaviors related with food intake, acquisition, and preparation. This study presents results of an online survey, carried out during the first lockdown, in 2020, assessing food-related behavior and how people perceived them to change, comparatively to the period preceding the COVID-19 outbreak. A total of 3332 responses, collected from 16 countries, were considered for analysis [72.8% in Europe, 12.8% in Africa, 2.2% in North America (USA) and 12.2% in South America]. Results suggest that the main motivations perceived to drive food intake were familiarity and liking. Two clusters were identified, based on food intake frequency, which were classified as “healthier” and “unhealthier”. The former was constituted by individuals with higher scholarity level, to whom intake was more motivated by health, natural concerns, and weight control, and less by liking, pleasure or affect regulation. The second cluster was constituted by individuals with a higher proportion of male and intake more influenced by affect-related motivations. During this period, a generalized lower concern with the convenience attributes of foods was noted (namely, choice of processed products and fast-food meals), alongside an increase in time and efforts dedicated to home cooking. Understanding the main changes and their underlying motivations in a time of unprecedented crisis is of major importance, as it provides the scientific support that allows one to anticipate the implications for the future of the global food and nutrition system and, consequently, to take the appropriate action.
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Affiliation(s)
- Elsa Lamy
- Department of Medical and Health Sciences, School of Health and Human Development, Mediterranean Institute for Agriculture Environment and Development, University of Evora, Evora, Portugal
| | - Claudia Viegas
- H&TRC-Health & Technology Research Center, ESTeSL-Escola Superior de Tecnologia da Saúde, Instituto Politécnico de Lisboa, Portugal
| | - Ada Rocha
- GreenUPorto - Sustainable Agrifood Production Research Centre/Inov4Agro, Faculty of Nutrition and Food Sciences University of Porto (FCNAUP), Porto, Portugal
| | - Maria Raquel Lucas
- center for Advanced Studies in Management and Economics (CEFAGE), University of Evora, Evora, Portugal
| | - Sofia Tavares
- Department of Medical and Health Sciences, School of Health and Human Development, Center for Research in Education and Psychology (CIEP), University of Évora, Evora, Portugal
| | - Fernando Capela E Silva
- Department of Medical and Health Sciences, School of Health and Human Development, Mediterranean Institute for Agriculture Environment and Development, University of Evora, Evora, Portugal
| | - David Guedes
- Iscte - Instituto Universitário de Lisboa, CIS-Iscte, Lisboa, Portugal
| | - Monica Laureati
- DeFENS - Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, 20133 Milano, Italy
| | - Zeineb Zian
- Biomedical Genomics and Oncogenetics Research Laboratory, Faculty of Sciences and Techniques of Tangier, University Abdelmalek Essaâdi, Tangier, Morocco
| | | | - Pierre Ellssel
- University of Natural Resources and Life Sciences, Vienna, Department of Sustainable Agricultural Systems, Division of Organic Farming, WG Transdisciplinary Systems Research, Austria
| | - Bernhard Freyer
- University of Natural Resources and Life Sciences, Vienna, Department of Sustainable Agricultural Systems, Division of Organic Farming, WG Transdisciplinary Systems Research, Austria
| | - Elena González-Rodrigo
- Dpto. Economía y Finanzas, ESIC University, Pozuelo de Alarcón (Madrid), Spain & ESIC Business & Marketing School, Pozuelo de Alarcón (Madrid), Spain
| | - Jesús Calzadilla
- Dpto. Economía y Finanzas, ESIC University, Pozuelo de Alarcón (Madrid), Spain & ESIC Business & Marketing School, Pozuelo de Alarcón (Madrid), Spain
| | - Edward Majewski
- Institute of Economics and Finance, Warsaw University of Life Sciences, Warsaw, Poland
| | - Ibrahim Prazeres
- center for Advanced Studies in Management and Economics (CEFAGE), University of Evora, Evora, Portugal
| | - Vlademir Silva
- center for Advanced Studies in Management and Economics (CEFAGE), University of Evora, Evora, Portugal
| | - Josip Juračak
- University of Zagreb Faculty of Agriculture, Zagreb, Croatia
| | - Lenka Platilová Vorlíčková
- Czech University of Life Sciences Prague, Faculty of Economics and Management, Department of Management, Czech Republic
| | - Antonino Kamutali
- Faculdade de Ciências Agrárias, Universidade José Eduardo dos Santos, Huambo, Angola
| | | | - Keylor Villalobos
- Faculty of Land and Sea, School of Agrarian Sciences, National University of Costa Rica, Avenida 1, Calle 9 Heredia 86, 3000, Costa Rica
| | - Rasa Želvytė
- Department of Anatomy and Physiology, Veterinary Faculty, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Ingrida Monkeviciene
- Department of Anatomy and Physiology, Veterinary Faculty, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Jalila Elati
- Laboratory SURVEN, National Institute of Nutrition and Food Technology of Tunis, Tunisia
| | | | | | - Stephanie Anzman-Frasca
- University at Buffalo Jacobs School of Medicine and Biomedical Sciences, Division of Behavioral Medicine, Buffalo, NY, United States
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Folkvord F, Naderer B, Coates A, Boyland E. Promoting Fruit and Vegetable Consumption for Childhood Obesity Prevention. Nutrients 2021; 14:nu14010157. [PMID: 35011032 PMCID: PMC8746926 DOI: 10.3390/nu14010157] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 12/17/2021] [Accepted: 12/22/2021] [Indexed: 12/21/2022] Open
Abstract
Currently, food marketing for unhealthy foods is omnipresent. Foods high in fat, salt, and sugar (HFSS) are advertised intensively on several media platforms, including digital platforms that are increasingly used by children, such as social media, and can be bought almost everywhere. This could contribute to the obesity epidemic that we are facing. As the majority of children and adolescents do not eat the recommended amount of fruits and vegetables (F&V), which leads to chronic diseases, we need to change the obesogenic environment to a healthogenic environment. Reducing the marketing of energy-dense snacks to children and increasing the promotion of healthier foods, such as fruits and vegetables, may be an effective and necessary instrument to improve the dietary intake of children and reduce the risk of their experiencing some chronic diseases later in life. With this focused narrative review, we provide an overview of how children and adolescents react to food promotions and how food promotional efforts might be a useful tool to increase the attractiveness of fruit and vegetables. This review therefore contributes to the question of how changing the advertising and media environment of children and adolescents could help create a world where the healthy choice is the easier choice, which would reduce childhood obesity and improve children’s health, as well as to make the food system more sustainable.
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Affiliation(s)
- Frans Folkvord
- Tilburg School of Humanities and Digital Sciences, Tilburg University, 5037 AB Tilburg, The Netherlands
- Open Evidence Research, Open Evidence, 08005 Barcelona, Spain
- Correspondence:
| | - Brigitte Naderer
- Department of Media & Communication, LMU Munich, 80539 Munich, Germany;
| | - Anna Coates
- Department of Psychology, Institute of Population Health, University of Liverpool, Liverpool L69 3BX, UK; (A.C.); (E.B.)
| | - Emma Boyland
- Department of Psychology, Institute of Population Health, University of Liverpool, Liverpool L69 3BX, UK; (A.C.); (E.B.)
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