Restaurant dining during the COVID-19 pandemic among adults with low-income in the United States

Impacts of Parental Food Choice Values on Children's Restaurant Eating Behavior Among Regular Restaurant Consumers With Low Income: A Latent Class Analysis

OBJECTIVE

To identify subgroups of parents' food choice value systems and evaluate associations with restaurant eating behaviors of children.

DESIGN

Cross-sectional survey.

PARTICIPANTS

Parents with low income and children aged 2-11 years who were frequent restaurant visitors before the coronavirus disease 2019 pandemic (n = 1,146).

MAIN OUTCOME MEASURE(S)

Past week restaurant meals and the healthfulness of child meal orders.

ANALYSIS

We used latent class analysis to identify patterns of stated food choice values (convenience, taste, cost, cooking, nutrition, locality, socialization, and food safety reputation) among parents. Logistic and linear regression models evaluated differences in child restaurant eating behaviors across classes.

RESULTS

Three classes of parents' stated food choice values were identified: hassle-free, indulgent, and multifaceted consumers (7.94%, 54.97%, and 37.09% of parents, respectively). The children of the hassle-free consumers class were 91% less likely to select a healthy entree than an unhealthy entree and were even less likely to select a healthy entree than those of the indulgent and multifaceted consumer classes (P < 0.02). The multifaceted consumers class ate from restaurants the most in the last week (2.4 vs 2.1 and 1.9 times; P < 0.02).

CONCLUSIONS AND IMPLICATIONS

This subgroup approach could inform future restaurant interventions by tailoring to differences in parents' food choice values.

Food service safety and hygiene factors: a longitudinal study on the Brazilian consumer perception

The objective of this study was to investigate the perceptions and attitudes of consumers toward food service safety and hygiene when purchasing ready-to-eat food. Data were collected at three time points: before (T0) and during the COVID-19 pandemic (T1 and T2). Among the 333 participants, 45.9% reported fear of contracting COVID-19 when purchasing off-site meals, and 78.4% for on-site meals in T1, compared to 21.0 and 52.0% in T2, respectively (p < 0.001). Hygiene and cleanliness of the establishment became less important for participants when selecting food services throughout the pandemic (T0: 42.6%; T1: 41.1%; T2: 0.0%; p < 0.01). Security protocols during off-site and on-site purchases were considered important by more participants in T1 (47.7 and 27.6%, respectively) than in T0 (28.8 and 9.0%, respectively), with a decrease in T2 (0 and 16.5%, respectively; p < 0.01). Regarding food delivery services, concerns about hygiene decreased in T1 (44%) compared to T0 (63.7%) but increased again in T2 (76%; p < 0.01). Precautions with the food packaging was less prevalent at least during one point in the pandemic compared to T0 (p < 0.01), while heating food before consumption was more common at the onset of the pandemic (T1) but declined by T2 (p < 0.01). Furthermore, the use of cash decreased while contactless payment methods increased during the pandemic. In conclusion, different phases of the COVID-19 pandemic significantly influenced consumer behavior and attitudes toward purchasing ready-to-eat food.

Nutritional quality of food purchases during the COVID-19 public health crisis: An analysis of geographic disparities in North Carolina

Objective

To examine geographic disparities in the nutritional quality of food purchases during the COVID-19 public health crisis in North Carolina (NC).

Methods

Using shopper-level longitudinal transaction records between October 2019- and December 2020 from NC's largest grocery retailer, we fit mixed-effect models to examine disparities in the nutritional quality of food purchases among shoppers in counties with different levels of socioeconomic development and how such disparities changed after March 2020, accounting for other observed and contextual factors.

Results

Shoppers in counties with lower development levels purchased a larger share of calories from least healthy foods and a smaller share from healthier foods compared to shoppers in counties with higher development levels. These disparities were slightly attenuated for the least healthy foods and did not change for healthier foods after the onset of the COVID crisis.

Conclusion

Despite existing nutritional disparities among shoppers in counties with different levels of socioeconomic development, we did not observe a large-scale accentuation of inequities in dietary quality during the COVID-19 crisis. This pattern may have resulted from programmatic responses to mitigate the adverse effects of the COVID crisis on vulnerable populations. Future work should further explore the role of such responses.

"It's Gonna Be Okay"-A Qualitative Exploration of the COVID-19 Pandemic's Effects on African American Participants During a Dietary Intervention Study

BACKGROUND

African American adults are at increased risk for chronic diseases. Limited research exists regarding how the COVID-19 pandemic affected African American adults in behavioral interventions.

OBJECTIVE

This study assessed how the early months of the COVID-19 pandemic, before vaccine availability and widespread testing, affected stress, nutrition, and exercise behaviors of African American adults participating in a dietary intervention study.

DESIGN

This was a qualitative interview study conducted with participants from both diet groups as part of the ongoing Nutritious Eating with Soul (NEW Soul) study. NEW Soul is a 2-year, randomized dietary intervention study with participants randomized to follow a vegan (intervention) or low-fat omnivorous diet (control), with both diets focused on soul food.

PARTICIPANTS/SETTING

Participants (n = 20) came from 2 cohorts of the larger intervention study in South Carolina and were purposefully recruited based on high and low attendance at intervention sessions. Participants in the first cohort were near the end of the intervention, and participants in the second cohort were near the mid-point. The interviews were conducted from June to July 2020.

MAIN OUTCOME MEASURES

Outcomes included participants' experiences related to stress, nutrition, and exercise behaviors during the early months of the COVID-19 pandemic.

ANALYSIS

Interviews were recorded and transcribed verbatim. Interview transcripts were coded by two coders using NVivo software. Interviews were coded through content analysis using a constant comparative method.

RESULTS

Participants discussed the following 3 themes in relation to health behaviors: increased stress, change in routines, and advice to follow health goals.

CONCLUSIONS

Findings provide perspectives for designing interventions for African American adults establishing new routines to overcome setbacks and changes in routines created by the COVID-19 pandemic.

Changes in Food Security, Healthfulness, and Access During the Coronavirus Disease 2019 Pandemic: Results From a National United States Survey

Background

Coronavirus disease 2019 (COVID-19) disrupted access to food and adequate nutrition and the types of foods consumed. However, little empiric data exists on the changes in American's food and nutrition habits 2 y into the pandemic.

Objectives

To assess current and altered food choices ∼2 y into the COVID-19 pandemic in the months after historic public pandemic relief.

Methods

A national sample of 1878 United States adults balanced by age, sex, race/ethnicity, and income completed a one-time, online, semi-quantitative, 44-item questionnaire in Fall 2021 asking about the demographics, COVID-19 food choice changes (including free-text), and consumer priorities. This analysis investigates COVID-19 impacts on food security, healthfulness, and access.

Results

More than 35% of respondents reported improved food security and >45% reported improved food healthfulness compared with prepandemic status. Improvement was reported in more than 30% of Black/African-American and Hispanic/Latinx adults, adults with lower annual income, and female sex, despite over 75% reporting reduced choice of where to eat or buy food. The pandemic offered occasion for many to improve diet, but a similar number expressed that the pandemic destabilized healthy habits.

Conclusions

Our novel findings suggest that by late 2021, most Americans had improved food security and food choice healthfulness, despite reduced access to food service and retail, although with worsening among a meaningful proportion of Americans as well as heterogeneity in these changes. Vigorous federal, state, city, and community responses to the pandemic may have played a role in improving the food security and food choice healthfulness during the COVID-19 pandemic. Health crises differently impact health behaviors, but when accompanied by vigorous civic and community response, food security, and food healthfulness can be fortified.

Changes in Adults' Eating Behaviors During the Initial Months of the COVID-19 Pandemic: A Narrative Review

Factors such as regulations and health concerns shifted daily habits, including eating behaviors, during the early months of the coronavirus disease 2019 (COVID-19) pandemic. This comprehensive narrative review synthesizes research on eating behavior changes during the early months of the pandemic (February to June 2020), including changes in amount, rate, and timing of food consumption, types and healthfulness of foods consumed, the occurrence of other specified eating behaviors (eg, restrained eating or binging), and reasons for eating (eg, stress or cravings), among adults. A literature search using three EBSCOhost databases and Google Scholar was conducted to identify relevant articles made available in 2020. A total of 71 articles representing 250,715 individuals from more than 30 countries were reviewed. Findings show eating behaviors changed little during the early COVID-19 pandemic for most participants. Among those whose eating behaviors changed, increases in both intake and frequency of eating meals and snacks were more common than decreases. Findings on timing of eating and healthfulness of food consumed showed mixed results. However, when changes occurred in the type of food consumed, increases were more common for snacks, homemade pastries, white bread/pasta, legumes, and fruits/vegetables; decreases were more common for meats, seafood/fish, frozen foods, fast food, dark breads/grains, and dark leafy green vegetables. During the pandemic, binging, uncontrolled eating, and overeating increased, meal skipping decreased, and restrictive eating had mixed findings. Changes in factors such as emotions and mood (eg, depression), cravings, and environmental factors (eg, food insecurity) were related to changes in eating behaviors. Findings can inform clinical practitioners in efforts to mitigate disruptions to normal, healthy eating patterns among adults both in and outside of global health catastrophes.

Associations Between Food Skills and Resilience in Adults Ages 18 to 45 in the USA During the COVID-19 Pandemic (2020 April-June): A Brief Report

Early in the COVID-19 pandemic, there were limited options for eating away from home, obligating many US adults to prepare foods at home, a situation that provided an opportunity to examine relationships between food skills, resilience, and coping in the initial months of the pandemic. This research surveyed a convenience sample of adults (n = 134; 18-45 years of age) from the Phoenix Metropolitan area when a "stay at home" pandemic directive was mandated in the state of AZ. The study objective was to explore how food skills correlated to resilience and whether resilience directly related to the ability to manage oneself during this time. Previously validated measures for food skills and resiliency were utilized for the online questionnaire, which also included the question, "I was able to manage myself during the Coronavirus Pandemic." The Spearman's rank order correlation test and a linear, stepwise regression analysis were used to examine relationships between scores. Participants scored at the 77% percentile for total food skill proficiency, and at the 84th percentile for resilience. Both total food skills and resilience were correlated to the ability to self-manage during COVID-19 (r = 0.246 and r = 0.444, respectively; p ≤ 0.004). The stepwise linear regression model retained only the food skill domain "food selection and planning" as a significant predictor of resilience (standardized coefficient, 0.278; 99% CI [- 0.056, 0.414]; p < 0.05). These data suggest that resilience and food skills factored into participants' ability to self-manage during the COVID-19 mandate, "stay at home."

Impacts of the COVID-19 Pandemic on Mobile Produce Market Operations: Adaptations, Barriers, and Future Directions for Increasing Food Access

BACKGROUND

Mobile produce markets were increasingly recognized as an effective and accepted approach to improving access to fruits and vegetables in lower-income and at-risk communities during the first year of the COVID-19 pandemic in the United States. This study provides insights into how mobile market operations were impacted by, and evolved in response to, challenges posed by the pandemic.

METHODS

A survey evaluating impacts of the pandemic on mobile markets was distributed to a database of mobile market operators in the United States. Respondents were asked to describe impacts to their mobile market's operations, and what adaptations were needed to continue to effectively serve their communities during 2020.

RESULTS

Surveys representing 48 unique mobile markets were collected from March to July 2021. Of the respondents, 63% reported an increase in demand for mobile market services from community members. Furthermore, 65% increased the amount of produce they distributed in 2020 as compared to 2019, often through adopting low or no-cost models or participating in pandemic government programs.

DISCUSSION

Emergency adaptations employed by mobile markets can inform long-term operational modifications for not only mobile markets, but also other food access programs, beyond the COVID-19 pandemic.