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Article

Effect of COVID-19 Lockdown on Dietary Habits and Lifestyle of Food Science Students and Professionals from Spain

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Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l’Alimentació, Campus de l’Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
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Federación Española de Dietistas-Nutricionistas Universitarios (FEDNU), C/Doctor Fleming, 53-PTA. 8. 46470 Albal, Spain
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Associació Catalana de Ciències de l’Alimentació (ACCA), Institut d’Estudis Catalans (IEC), C/del Carme 47, 08001 Barcelona, Spain
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Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
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Xarxa d’Innovació Alimentària (XIA), C/Baldiri Reixac 4, 08028 Barcelona, Spain
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Associació Catalana de Científics i Tecnòlegs dels Aliments, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
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Centro de Investigación Biomédica en Red (CIBER) on Frailty and Healthy Ageing (CIBERFES), Instituto de Salud Carlos III, 28028 Madrid, Spain
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Author to whom correspondence should be addressed.
Academic Editor: Jose Lara
Nutrients 2021, 13(5), 1494; https://doi.org/10.3390/nu13051494
Received: 28 March 2021 / Revised: 23 April 2021 / Accepted: 27 April 2021 / Published: 28 April 2021
(This article belongs to the Special Issue Food, Nutrition, and Dietary Patterns during the COVID-19 Pandemic)
On 11 March 2020, the World Health Organization (WHO) declared COVID-19 a global pandemic, forcing countries around the world to confine their population to halt the rapid spread of the virus. This study aimed to evaluate the changes in dietary habits and lifestyle during the COVID-19 lockdown a specific population with academic and professional knowledge in food sciences from Spain. An online questionnaire, based on 41 items, including sociodemographic data, dietary habits, food-related behaviors, and lifestyle were distributed using academic and institutional mailing lists and social media. Results showed a higher intake of fruit and vegetables, legumes, eggs, fish, and yogurt together with a decrease in consumption of alcoholic beverages between before and during the lockdown period. Nevertheless, an increase in consumption of some fruitive foods and an increase in self-reported weight were also observed, although in lower percentages than in other populations. A worse sleep quality and an increase in working hours and sitting time were also reported. Overall, trends towards healthier dietary habits were observed within the study sample during COVID-19 confinement period. View Full-Text
Keywords: COVID-19; coronavirus; lockdown; dietary habits; lifestyle; e-survey; food sciences; college students COVID-19; coronavirus; lockdown; dietary habits; lifestyle; e-survey; food sciences; college students
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MDPI and ACS Style

Celorio-Sardà, R.; Comas-Basté, O.; Latorre-Moratalla, M.L.; Zerón-Rugerio, M.F.; Urpi-Sarda, M.; Illán-Villanueva, M.; Farran-Codina, A.; Izquierdo-Pulido, M.; Vidal-Carou, M.d.C. Effect of COVID-19 Lockdown on Dietary Habits and Lifestyle of Food Science Students and Professionals from Spain. Nutrients 2021, 13, 1494. https://doi.org/10.3390/nu13051494

AMA Style

Celorio-Sardà R, Comas-Basté O, Latorre-Moratalla ML, Zerón-Rugerio MF, Urpi-Sarda M, Illán-Villanueva M, Farran-Codina A, Izquierdo-Pulido M, Vidal-Carou MdC. Effect of COVID-19 Lockdown on Dietary Habits and Lifestyle of Food Science Students and Professionals from Spain. Nutrients. 2021; 13(5):1494. https://doi.org/10.3390/nu13051494

Chicago/Turabian Style

Celorio-Sardà, Ricard, Oriol Comas-Basté, M. L. Latorre-Moratalla, María F. Zerón-Rugerio, Mireia Urpi-Sarda, Montserrat Illán-Villanueva, Andreu Farran-Codina, Maria Izquierdo-Pulido, and María d.C. Vidal-Carou 2021. "Effect of COVID-19 Lockdown on Dietary Habits and Lifestyle of Food Science Students and Professionals from Spain" Nutrients 13, no. 5: 1494. https://doi.org/10.3390/nu13051494

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