☆ 4.7 Article

No lockdown in the kitchen: How the COVID-19 pandemic has affected food-related behaviours

FOOD RESEARCH INTERNATIONAL (2021)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Behavioral Sciences

Obesity, eating behavior and physical activity during COVID-19 lockdown: A study of UK adults

Eric Robinson et al.

Summary: The COVID-19 crisis may have disproportionately impacted weight-related behaviors among UK adults, especially those with obesity. During the social lockdown, many participants reported negative changes in eating and physical activity behaviors, as well as experiencing barriers to weight management. Participants with higher BMI were particularly affected, showing lower levels of physical activity and diet quality, along with more frequent overeating. Reporting a decline in mental health due to the COVID-19 crisis was not associated with higher BMI, but was predictive of increased overeating and decreased physical activity during lockdown.

APPETITE (2021)

添加到收藏夹

Article Agricultural Economics & Policy

Examining Food Purchase Behavior and Food Values During the COVID-19 PandemicJEL codes

Brenna Ellison et al.

Summary: The COVID-19 pandemic has led to changes in food purchasing decisions globally. A study of 1,370 U.S. households conducted during the pandemic revealed decreased spending on dining out, increased online shopping, and the importance of price and nutrition fluctuating as households made trade-offs during the crisis.

APPLIED ECONOMIC PERSPECTIVES AND POLICY (2021)

添加到收藏夹

Article Behavioral Sciences

Eating in the lockdown during the Covid 19 pandemic; self-reported changes in eating behaviour, and associations with BMI, eating style, coping and health anxiety

Helen Coulthard et al.

Summary: This study examined self-reported changes in eating patterns during the UK lockdown, finding that increased consumption of high energy density snacks was associated with sex, eating habits, and health anxiety, while positive eating practices were linked to adaptive coping strategies. Emotional eating during the lockdown was correlated with higher BMI, previous emotional eating, and maladaptive coping strategies. Maladaptive coping strategies moderated the relationship between BMI and emotional eating during the lockdown, highlighting the importance of promoting adaptive coping strategies for improving health in similar situations.

APPETITE (2021)

添加到收藏夹

Article Agricultural Economics & Policy

Food consumption behavior during the COVID-19 pandemic

Lauren Chenarides et al.

Summary: The study found changes in consumers' food shopping behaviors during the COVID-19 lockdown, with a reliance on grocery delivery and pickup services. While some participants reported an increase in snacking, there was a significant decline in fast food consumption.

AGRIBUSINESS (2021)

添加到收藏夹

Article Food Science & Technology

Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study

Esther Molina-Montes et al.

Summary: This study aimed to evaluate changes in eating behaviors of adults across 16 European countries during COVID-19 confinement. Results showed a significant increase in adherence to the Mediterranean diet in most countries during the lockdown, with stricter containment measures leading to higher adherence to the diet.

FOOD QUALITY AND PREFERENCE (2021)

添加到收藏夹

Article Nutrition & Dietetics

Dietary Supplements during COVID-19 Outbreak. Results of Google Trends Analysis Supported by PLifeCOVID-19 Online Studies

Jadwiga Hamulka et al.

Summary: The use of dietary supplements (DSs) increased globally during the COVID-19 outbreak in 2020, mainly for enhancing immunity. Most respondents started supplementation during the first wave of the pandemic rather than the second. While there is evidence supporting the role of certain nutrients in patients with deficiencies, there is limited clear evidence for the role of DSs in preventing and treating COVID-19 in healthy individuals.

NUTRIENTS (2021)

添加到收藏夹

Article Nutrition & Dietetics

Changes in Consumers' Food Practices during the COVID-19 Lockdown, Implications for Diet Quality and the Food System: A Cross-Continental Comparison

Blain Murphy et al.

Summary: The research found significant changes in consumers' food practices during the COVID-19 pandemic, with differences observed within and between regions. Consumers engaged in behaviors such as bulk buying, which may put pressure on the food system. It is important to emphasize organizational food practices, including planning ahead, to address this issue. Additionally, there were positive changes in cooking-related practices and increased fruit and vegetable intake, but also an increase in saturated fat intake, highlighting the importance of promoting balanced diets to maintain physical and mental health under the additional stressors of the pandemic.

NUTRIENTS (2021)

添加到收藏夹

Article Psychology, Biological

A global panel database of pandemic policies (Oxford COVID-19 Government Response Tracker)

Thomas Hale et al.

Summary: The Oxford COVID-19 Government Response Tracker (OxCGRT) records data on 19 different government COVID-19 policy indicators for over 190 countries. Covering closure and containment, health and economics measures, it creates an evidence base for effective responses.

NATURE HUMAN BEHAVIOUR (2021)

添加到收藏夹

Article Nutrition & Dietetics

Changes in Food Consumption During the COVID-19 Pandemic: Analysis of Consumer Survey Data From the First Lockdown Period in Denmark, Germany, and Slovenia

Meike Janssen et al.

Summary: This study focused on the changes in food consumption during the COVID-19 pandemic, using data collected from a cross-sectional online survey of residents in Denmark, Germany, and Slovenia. The results showed varying trends in food consumption patterns among the three countries, with factors like restrictions, shopping frequency, perceived risk of COVID-19, income losses, and socio-demographic factors significantly impacting individual consumption frequencies. The study identified implications for policy-makers and stakeholders in the food supply chain on issues related to healthy diets, food system resilience, and behavior change.

FRONTIERS IN NUTRITION (2021)

添加到收藏夹

Article Behavioral Sciences

Waste not and stay at home evidence of decreased food waste during the COVID-19 pandemic from the US and Italy

Rachel F. Rodgers et al.

Summary: The COVID-19 pandemic has disrupted household food purchasing and preparation, leading to changes in food waste behaviors. Findings suggest that during the pandemic, a majority of respondents reported a decrease in food waste, with significantly higher rates in the U.S. than in Italy. Factors such as increased emphasis on health concerns, more frequent cooking, and avoiding supermarkets were associated with a greater likelihood of reducing food waste.

APPETITE (2021)

添加到收藏夹

Article Green & Sustainable Science & Technology

Citizens' Food Habit Behavior and Food Waste Consequences during the First COVID-19 Lockdown in Spain

Berta Vidal-Mones et al.

Summary: The study aimed to understand citizens' food waste behavior during the first COVID-19 lockdown in Spain and found that on average, participants reported wasting 234 g of food per household per week, which equals 88 g per capita. Significant differences in food waste generation were observed among participants based on age, gender, household composition, and employment status.

SUSTAINABILITY (2021)

添加到收藏夹

Article Behavioral Sciences

Panic buying in times of coronavirus (COVID-19): Extending the theory of planned behavior to understand the stockpiling of nonperishable food in Germany

Mira Lehberger et al.

Summary: During the onset of the coronavirus pandemic, sales of nonperishable food significantly increased in Germany due to panic buying and hoarding behavior. The main drivers of stockpiling behavior were found to be attitude, subjective norm, and fear of future unavailability. Additionally, reducing shopping frequency emerged as a key reason for individuals to stockpile nonperishable food.

APPETITE (2021)

添加到收藏夹

Article Behavioral Sciences

Emotional eating during COVID-19 in the United Kingdom: Exploring the roles of alexithymia and emotion dysregulation

Katherine McAtamney et al.

Summary: A study conducted in the United Kingdom found that individuals who reported changes in eating behaviors during the pandemic also reported higher levels of depression. Difficulties in identifying and describing feelings indirectly predicted emotional eating through the impact of emotion dysregulation.

APPETITE (2021)

添加到收藏夹

Article Food Science & Technology

Core dimensions of food-related lifestyle: A new instrument for measuring food involvement, innovativeness and responsibility

Karen Brunso et al.

Summary: This study utilized the Food Related Lifestyle instrument for cross-cultural segmentation, identifying five different segments and profiling them with Schwartz's value domains and measures of self-reported food-related behavior for validation.

FOOD QUALITY AND PREFERENCE (2021)

添加到收藏夹

Review Food Science & Technology

COVID-19 and Sustainable Food Systems: What Should We Learn Before the Next Emergency

Stefano Bisoffi et al.

Summary: The COVID-19 outbreak highlighted the importance of food in daily life and underscored the dependence of sustainable and healthy diets on social and economic conditions. Achieving full circularity in food systems and embracing diversity are crucial for system resilience.

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2021)

添加到收藏夹

Article Food Science & Technology

Towards food supply chain resilience to environmental shocks

Kyle Frankel Davis et al.

Summary: The study emphasizes the importance of understanding the propagation or attenuation of environmental variability and shocks along food supply chains to enhance food security. It also highlights research gaps and the need to expand studies to cover a wider range of food items and types of shock. Insights from this research can inform key responses to cope with disruptions at individual, company, and governmental levels.

NATURE FOOD (2021)

添加到收藏夹

Article Agricultural Economics & Policy

Consumer trust in the food value chain and its impact on consumer confidence: A model for assessing consumer trust and evidence from a 5-country study in Europe

Anna L. Macready et al.

FOOD POLICY (2020)

添加到收藏夹

Article Medicine, Research & Experimental

Eating habits and lifestyle changes during COVID-19 lockdown: an Italian survey

Laura Di Renzo et al.

JOURNAL OF TRANSLATIONAL MEDICINE (2020)

添加到收藏夹

Article Food Science & Technology

COVID-19 pandemic changes the food consumption patterns

Tome Eftimov et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

添加到收藏夹

Article Food Science & Technology

The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers

L. Laguna et al.

FOOD QUALITY AND PREFERENCE (2020)

添加到收藏夹

Article Behavioral Sciences

Eating behavior and food purchases during the COVID-19 lockdown: A cross-sectional study among adults in the Netherlands

Maartje P. Poelman et al.

APPETITE (2020)

添加到收藏夹

Article Behavioral Sciences

Food choice motives and the nutritional quality of diet during the COVID-19 lockdown in France

Lucile Marty et al.

APPETITE (2020)

添加到收藏夹

Article Multidisciplinary Sciences

Resilience effects in food consumption behaviour at the time of Covid-19: perspectives from Italy

Carla Cavallo et al.

HELIYON (2020)

添加到收藏夹

Article Business, Finance

Consumer Behaviour during Crises: Preliminary Research on How Coronavirus Has Manifested Consumer Panic Buying, Herd Mentality, Changing Discretionary Spending and the Role of the Media in Influencing Behaviour

Mary Loxton et al.

JOURNAL OF RISK AND FINANCIAL MANAGEMENT (2020)

添加到收藏夹

Letter Food Science & Technology

UK food system resilience tested by COVID-19

Dominic Moran et al.

NATURE FOOD (2020)

添加到收藏夹

Article Psychology, Educational

Recommendations on the Sample Sizes for Multilevel Latent Class Models

Jungkyu Park et al.

EDUCATIONAL AND PSYCHOLOGICAL MEASUREMENT (2018)

添加到收藏夹

Article Economics

Housing-related lifestyle and energy saving: A multi-level approach

John Thogersen

ENERGY POLICY (2017)

添加到收藏夹

Article Behavioral Sciences

Eating out in four Nordic countries: National patterns and social stratification

T. B. Lund et al.

APPETITE (2017)

添加到收藏夹

Article Agricultural Economics & Policy

CONSUMER RESEARCH WITH BIG DATA: APPLICATIONS FROM THE FOOD DEMAND SURVEY (FOODS)

Jayson L. Lusk

AMERICAN JOURNAL OF AGRICULTURAL ECONOMICS (2017)

添加到收藏夹

Editorial Material Statistics & Probability

Comments on: Latent Markov models: a review of a general framework for the analysis of longitudinal data with covariates

Leonard J. Paas

TEST (2014)

添加到收藏夹

Article Behavioral Sciences

The impact of personal resources and their goal relevance on satisfaction with food-related life among the elderly

Moira Dean et al.

APPETITE (2008)

添加到收藏夹

Article Health Care Sciences & Services

Latent class and finite mixture models for multilevel data sets

Jeroen K. Vermunt

STATISTICAL METHODS IN MEDICAL RESEARCH (2008)

添加到收藏夹

Article Behavioral Sciences

A measure of satisfaction with food-related life

Klaus G. Grunert et al.

APPETITE (2007)

添加到收藏夹

Article Management

Consumer trust in B2C e-Commerce and the importance of social presence: experiments in e-Products and e-Services

D Gefen et al.

OMEGA-INTERNATIONAL JOURNAL OF MANAGEMENT SCIENCE (2004)

添加到收藏夹

Article Psychology, Clinical

Short screening scales to monitor population prevalences and trends in non-specific psychological distress

RC Kessler et al.

PSYCHOLOGICAL MEDICINE (2002)

添加到收藏夹

Review Public, Environmental & Occupational Health

The efficacy of behavioral interventions to modify dietary fat and fruit and vegetable intake: A review of the evidence

AS Ammerman et al.

PREVENTIVE MEDICINE (2002)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.