An Evaluation of the COVID-19 Pandemic and Perceived Social Distancing Policies in Relation to Planning, Selecting, and Preparing Healthy Meals: An Observational Study in 38 Countries Worldwide

Corona Cooking Survey Study Group; Charlotte De Backer; Lauranna Teunissen; Isabelle Cuykx; Paulien Decorte; Sara Pabian; Sarah Gerritsen; Christophe Matthys; Haleama Al Sabbah; Kathleen Van Royen; Ina Bergheim; Raphaela Staltner; Amanda Devine; Ros Sambell; Ruth Wallace; Sabika Salem Allehdan; Tariq Abdulkarim Alalwan; Mariam Ahamad Al-Mannai; Leila Cheikh Ismail; Charlotte De Backer; Kathleen Van Royen; Lauranna Teunissen; Isabelle Cuykx; Paulien Decorte; Gaelle Ouvrein; Karolien Poels; Heidi Vandebosch; Katrien Maldoy; Sara Pabian; Christophe Matthys; Tim Smits; Jules Vrinten; Ann Desmet; Nelleke Teughels; Maggie Geuens; Iris Vermeir; Viktor Proesmans; Liselot Hudders; Marcia Dutra De Barcellos; Cristina Ostermann; Ana Luiza Brock; Cynthia Favieiro; Rafaela Trizotto; Isadora Stangherlin; Anthonieta Looman Mafra; Marco Antonio Correa Varella; Jaroslava Varella Valentova; Maryanne L. Fisher; Melanie Maceacheron; Katherine White; Angelos Stamos

doi:10.3389/fnut.2020.621726

An Evaluation of the COVID-19 Pandemic and Perceived Social Distancing Policies in Relation to Planning, Selecting, and Preparing Healthy Meals: An Observational Study in 38 Countries Worldwide

Corona Cooking Survey Study Group, Charlotte De Backer, Lauranna Teunissen, Isabelle Cuykx, Paulien Decorte, Sara Pabian, Sarah Gerritsen, Christophe Matthys, Haleama Al Sabbah, Kathleen Van Royen, Ina Bergheim, Raphaela Staltner, Amanda Devine, Ros Sambell, Ruth Wallace, Sabika Salem Allehdan, Tariq Abdulkarim Alalwan, Mariam Ahamad Al-Mannai, Leila Cheikh Ismail, Charlotte De BackerKathleen Van Royen, Lauranna Teunissen, Isabelle Cuykx, Paulien Decorte, Gaelle Ouvrein, Karolien Poels, Heidi Vandebosch, Katrien Maldoy, Sara Pabian, Christophe Matthys, Tim Smits, Jules Vrinten, Ann Desmet, Nelleke Teughels, Maggie Geuens, Iris Vermeir, Viktor Proesmans, Liselot Hudders, Marcia Dutra De Barcellos, Cristina Ostermann, Ana Luiza Brock, Cynthia Favieiro, Rafaela Trizotto, Isadora Stangherlin, Anthonieta Looman Mafra, Marco Antonio Correa Varella, Jaroslava Varella Valentova, Maryanne L. Fisher, Melanie Maceacheron, Katherine White, Angelos Stamos

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Abstract

Objectives: To examine changes in planning, selecting, and preparing healthy foods in relation to personal factors (time, money, stress) and social distancing policies during the COVID-19 crisis. Methods: Using cross-sectional online surveys collected in 38 countries worldwide in April-June 2020 (N = 37,207, Mage 36.7 SD 14.8, 77% women), we compared changes in food literacy behaviors to changes in personal factors and social distancing policies, using hierarchical multiple regression analyses controlling for sociodemographic variables. Results: Increases in planning (4.7 SD 1.3, 4.9 SD 1.3), selecting (3.6 SD 1.7, 3.7 SD 1.7), and preparing (4.6 SD 1.2, 4.7 SD 1.3) healthy foods were found for women and men, and positively related to perceived time availability and stay-at-home policies. Psychological distress was a barrier for women, and an enabler for men. Financial stress was a barrier and enabler depending on various sociodemographic variables (all p < 0.01). Conclusion: Stay-at-home policies and feelings of having more time during COVID-19 seem to have improved food literacy. Stress and other social distancing policies relate to food literacy in more complex ways, highlighting the necessity of a health equity lens.

Original language	English
Article number	621726
Number of pages	11
Journal	Frontiers in Nutrition
Volume	7
DOIs	https://doi.org/10.3389/fnut.2020.621726
Publication status	Published - 4 Feb 2021

Keywords

COVID-19
food literacy
food planning
food preparation
food selection
nutrition
psychological distress
time availability

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.3389/fnut.2020.621726Licence: CC BY

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Corona Cooking Survey Study Group, Backer, C. D., Teunissen, L., Cuykx, I., Decorte, P., Pabian, S., Gerritsen, S., Matthys, C., Sabbah, H. A., Royen, K. V., Bergheim, I., Staltner, R., Devine, A., Sambell, R., Wallace, R., Allehdan, S. S., Alalwan, T. A., Al-Mannai, M. A., Ismail, L. C., ... Stamos, A. (2021). An Evaluation of the COVID-19 Pandemic and Perceived Social Distancing Policies in Relation to Planning, Selecting, and Preparing Healthy Meals: An Observational Study in 38 Countries Worldwide. Frontiers in Nutrition, 7, Article 621726. https://doi.org/10.3389/fnut.2020.621726

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title = "An Evaluation of the COVID-19 Pandemic and Perceived Social Distancing Policies in Relation to Planning, Selecting, and Preparing Healthy Meals: An Observational Study in 38 Countries Worldwide",

abstract = "Objectives: To examine changes in planning, selecting, and preparing healthy foods in relation to personal factors (time, money, stress) and social distancing policies during the COVID-19 crisis. Methods: Using cross-sectional online surveys collected in 38 countries worldwide in April-June 2020 (N = 37,207, Mage 36.7 SD 14.8, 77% women), we compared changes in food literacy behaviors to changes in personal factors and social distancing policies, using hierarchical multiple regression analyses controlling for sociodemographic variables. Results: Increases in planning (4.7 SD 1.3, 4.9 SD 1.3), selecting (3.6 SD 1.7, 3.7 SD 1.7), and preparing (4.6 SD 1.2, 4.7 SD 1.3) healthy foods were found for women and men, and positively related to perceived time availability and stay-at-home policies. Psychological distress was a barrier for women, and an enabler for men. Financial stress was a barrier and enabler depending on various sociodemographic variables (all p < 0.01). Conclusion: Stay-at-home policies and feelings of having more time during COVID-19 seem to have improved food literacy. Stress and other social distancing policies relate to food literacy in more complex ways, highlighting the necessity of a health equity lens.",

keywords = "COVID-19, food literacy, food planning, food preparation, food selection, nutrition, psychological distress, time availability",

author = "{Corona Cooking Survey Study Group} and Backer, {Charlotte De} and Lauranna Teunissen and Isabelle Cuykx and Paulien Decorte and Sara Pabian and Sarah Gerritsen and Christophe Matthys and Sabbah, {Haleama Al} and Royen, {Kathleen Van} and Ina Bergheim and Raphaela Staltner and Amanda Devine and Ros Sambell and Ruth Wallace and Allehdan, {Sabika Salem} and Alalwan, {Tariq Abdulkarim} and Al-Mannai, {Mariam Ahamad} and Ismail, {Leila Cheikh} and Backer, {Charlotte De} and Royen, {Kathleen Van} and Lauranna Teunissen and Isabelle Cuykx and Paulien Decorte and Gaelle Ouvrein and Karolien Poels and Heidi Vandebosch and Katrien Maldoy and Sara Pabian and Christophe Matthys and Tim Smits and Jules Vrinten and Ann Desmet and Nelleke Teughels and Maggie Geuens and Iris Vermeir and Viktor Proesmans and Liselot Hudders and {De Barcellos}, {Marcia Dutra} and Cristina Ostermann and Brock, {Ana Luiza} and Cynthia Favieiro and Rafaela Trizotto and Isadora Stangherlin and Mafra, {Anthonieta Looman} and Varella, {Marco Antonio Correa} and Valentova, {Jaroslava Varella} and Fisher, {Maryanne L.} and Melanie Maceacheron and Katherine White and Angelos Stamos",

note = "Funding Information: This research was funded by the Research Foundation Flanders (G047518N) and Flanders Innovation and Entrepreneurship (HBC.2018.0397). ",

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doi = "10.3389/fnut.2020.621726",

language = "English",

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Corona Cooking Survey Study Group, Backer, CD, Teunissen, L, Cuykx, I, Decorte, P, Pabian, S, Gerritsen, S, Matthys, C, Sabbah, HA, Royen, KV, Bergheim, I, Staltner, R, Devine, A, Sambell, R, Wallace, R, Allehdan, SS, Alalwan, TA, Al-Mannai, MA, Ismail, LC, Backer, CD, Royen, KV, Teunissen, L, Cuykx, I, Decorte, P, Ouvrein, G, Poels, K, Vandebosch, H, Maldoy, K, Pabian, S, Matthys, C, Smits, T, Vrinten, J, Desmet, A, Teughels, N, Geuens, M, Vermeir, I, Proesmans, V, Hudders, L, De Barcellos, MD, Ostermann, C, Brock, AL, Favieiro, C, Trizotto, R, Stangherlin, I, Mafra, AL, Varella, MAC, Valentova, JV, Fisher, ML, Maceacheron, M, White, K & Stamos, A 2021, 'An Evaluation of the COVID-19 Pandemic and Perceived Social Distancing Policies in Relation to Planning, Selecting, and Preparing Healthy Meals: An Observational Study in 38 Countries Worldwide', Frontiers in Nutrition, vol. 7, 621726. https://doi.org/10.3389/fnut.2020.621726

An Evaluation of the COVID-19 Pandemic and Perceived Social Distancing Policies in Relation to Planning, Selecting, and Preparing Healthy Meals: An Observational Study in 38 Countries Worldwide. / Corona Cooking Survey Study Group; Backer, Charlotte De; Teunissen, Lauranna et al.
In: Frontiers in Nutrition, Vol. 7, 621726, 04.02.2021.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - An Evaluation of the COVID-19 Pandemic and Perceived Social Distancing Policies in Relation to Planning, Selecting, and Preparing Healthy Meals

T2 - An Observational Study in 38 Countries Worldwide

AU - Corona Cooking Survey Study Group

AU - Backer, Charlotte De

AU - Teunissen, Lauranna

AU - Cuykx, Isabelle

AU - Decorte, Paulien

AU - Pabian, Sara

AU - Gerritsen, Sarah

AU - Matthys, Christophe

AU - Sabbah, Haleama Al

AU - Royen, Kathleen Van

AU - Bergheim, Ina

AU - Staltner, Raphaela

AU - Devine, Amanda

AU - Sambell, Ros

AU - Wallace, Ruth

AU - Allehdan, Sabika Salem

AU - Alalwan, Tariq Abdulkarim

AU - Al-Mannai, Mariam Ahamad

AU - Ismail, Leila Cheikh

AU - Backer, Charlotte De

AU - Royen, Kathleen Van

AU - Teunissen, Lauranna

AU - Cuykx, Isabelle

AU - Decorte, Paulien

AU - Ouvrein, Gaelle

AU - Poels, Karolien

AU - Vandebosch, Heidi

AU - Maldoy, Katrien

AU - Pabian, Sara

AU - Matthys, Christophe

AU - Smits, Tim

AU - Vrinten, Jules

AU - Desmet, Ann

AU - Teughels, Nelleke

AU - Geuens, Maggie

AU - Vermeir, Iris

AU - Proesmans, Viktor

AU - Hudders, Liselot

AU - De Barcellos, Marcia Dutra

AU - Ostermann, Cristina

AU - Brock, Ana Luiza

AU - Favieiro, Cynthia

AU - Trizotto, Rafaela

AU - Stangherlin, Isadora

AU - Mafra, Anthonieta Looman

AU - Varella, Marco Antonio Correa

AU - Valentova, Jaroslava Varella

AU - Fisher, Maryanne L.

AU - Maceacheron, Melanie

AU - White, Katherine

AU - Stamos, Angelos

N1 - Funding Information: This research was funded by the Research Foundation Flanders (G047518N) and Flanders Innovation and Entrepreneurship (HBC.2018.0397).

PY - 2021/2/4

Y1 - 2021/2/4

N2 - Objectives: To examine changes in planning, selecting, and preparing healthy foods in relation to personal factors (time, money, stress) and social distancing policies during the COVID-19 crisis. Methods: Using cross-sectional online surveys collected in 38 countries worldwide in April-June 2020 (N = 37,207, Mage 36.7 SD 14.8, 77% women), we compared changes in food literacy behaviors to changes in personal factors and social distancing policies, using hierarchical multiple regression analyses controlling for sociodemographic variables. Results: Increases in planning (4.7 SD 1.3, 4.9 SD 1.3), selecting (3.6 SD 1.7, 3.7 SD 1.7), and preparing (4.6 SD 1.2, 4.7 SD 1.3) healthy foods were found for women and men, and positively related to perceived time availability and stay-at-home policies. Psychological distress was a barrier for women, and an enabler for men. Financial stress was a barrier and enabler depending on various sociodemographic variables (all p < 0.01). Conclusion: Stay-at-home policies and feelings of having more time during COVID-19 seem to have improved food literacy. Stress and other social distancing policies relate to food literacy in more complex ways, highlighting the necessity of a health equity lens.

AB - Objectives: To examine changes in planning, selecting, and preparing healthy foods in relation to personal factors (time, money, stress) and social distancing policies during the COVID-19 crisis. Methods: Using cross-sectional online surveys collected in 38 countries worldwide in April-June 2020 (N = 37,207, Mage 36.7 SD 14.8, 77% women), we compared changes in food literacy behaviors to changes in personal factors and social distancing policies, using hierarchical multiple regression analyses controlling for sociodemographic variables. Results: Increases in planning (4.7 SD 1.3, 4.9 SD 1.3), selecting (3.6 SD 1.7, 3.7 SD 1.7), and preparing (4.6 SD 1.2, 4.7 SD 1.3) healthy foods were found for women and men, and positively related to perceived time availability and stay-at-home policies. Psychological distress was a barrier for women, and an enabler for men. Financial stress was a barrier and enabler depending on various sociodemographic variables (all p < 0.01). Conclusion: Stay-at-home policies and feelings of having more time during COVID-19 seem to have improved food literacy. Stress and other social distancing policies relate to food literacy in more complex ways, highlighting the necessity of a health equity lens.

KW - COVID-19

KW - food literacy

KW - food planning

KW - food preparation

KW - food selection

KW - nutrition

KW - psychological distress

KW - time availability

UR - http://www.scopus.com/inward/record.url?scp=85100910053&partnerID=8YFLogxK

U2 - 10.3389/fnut.2020.621726

DO - 10.3389/fnut.2020.621726

M3 - Article

AN - SCOPUS:85100910053

SN - 2296-861X

VL - 7

JO - Frontiers in Nutrition

JF - Frontiers in Nutrition

M1 - 621726

ER -

An Evaluation of the COVID-19 Pandemic and Perceived Social Distancing Policies in Relation to Planning, Selecting, and Preparing Healthy Meals: An Observational Study in 38 Countries Worldwide

Abstract

Keywords

UN SDGs

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