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Article

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

1
Institute for Global Food Security, School of Biological Sciences, Queen’s University Belfast, Belfast BT9 5DL, UK
2
Department of Home Economics, St. Angela’s College, F91 C634 Sligo, Ireland
*
Author to whom correspondence should be addressed.
Nutrients 2021, 13(1), 20; https://doi.org/10.3390/nu13010020
Received: 14 November 2020 / Revised: 8 December 2020 / Accepted: 21 December 2020 / Published: 23 December 2020
(This article belongs to the Special Issue Food Preparation Behaviours, Diet and Health)
COVID-19 has led to dramatic societal changes. Differing movement restrictions across countries have affected changes in consumers’ food practices, with a potentially detrimental impact on their health and food systems. To investigate this, this research explored changes in consumers’ food practices during the initial COVID-19 phase and assessed the impact of location on these changes. A sample of 2360 adults from three continents (Island of Ireland (IOI), Great Britain (GB), United States (USA), and New Zealand (NZ)) were recruited for a cross-sectional online survey (May–June 2020). Participants completed questions in relation to their cooking and food practices, diet quality, and COVID-19 food-related practices. Significant changes in consumers’ food practices during the pandemic were seen within and between regions, with fewer cooking practices changes found in the USA. Food practices, which may put added pressure on the food system, such as bulk buying, were seen across all regions. To prevent this, organisational food practices, including planning ahead, should be emphasized. Additionally, while positive cooking-related practices and increases in fruit and vegetable intake were found, an increase in saturated fat intake was also seen. With the additional pressure on individuals’ physical and mental health, the essentiality of maintaining a balanced diet should be promoted. View Full-Text
Keywords: COVID-19; food practices; cooking; diet quality; food skills; food systems; survey; consumer; health; cross-continental COVID-19; food practices; cooking; diet quality; food skills; food systems; survey; consumer; health; cross-continental
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MDPI and ACS Style

Murphy, B.; Benson, T.; McCloat, A.; Mooney, E.; Elliott, C.; Dean, M.; Lavelle, F. Changes in Consumers’ Food Practices during the COVID-19 Lockdown, Implications for Diet Quality and the Food System: A Cross-Continental Comparison. Nutrients 2021, 13, 20. https://doi.org/10.3390/nu13010020

AMA Style

Murphy B, Benson T, McCloat A, Mooney E, Elliott C, Dean M, Lavelle F. Changes in Consumers’ Food Practices during the COVID-19 Lockdown, Implications for Diet Quality and the Food System: A Cross-Continental Comparison. Nutrients. 2021; 13(1):20. https://doi.org/10.3390/nu13010020

Chicago/Turabian Style

Murphy, Blain, Tony Benson, Amanda McCloat, Elaine Mooney, Chris Elliott, Moira Dean, and Fiona Lavelle. 2021. "Changes in Consumers’ Food Practices during the COVID-19 Lockdown, Implications for Diet Quality and the Food System: A Cross-Continental Comparison" Nutrients 13, no. 1: 20. https://doi.org/10.3390/nu13010020

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