Background: Since the beginning of the COVID-19 pandemic, access to fresh food has been restricted, and people are spending more time inside and have limited their physical activity. However, more time at home may have resulted in some positive habits including an increase in cooking. The aim of this review was to assess dietary changes during the first lockdown. Themes and patterns were considered and associations with other lifestyle factors were assessed.Methods: Between June and July 2020, the PubMed, Google Scholar, and Science Direct databases were searched, and results were screened for eligibility based on title, abstract, and full text. The inclusion criteria of this search included: papers published (or in pre-print) in the year 2020; studies that investigated the impact of COVID-19 lockdown on diet; papers published in English. Exclusion criteria were as follows: papers examining dietary changes in those following a structured diet based on diagnosed conditions or dietetic advice; literature, systematic, or narrative studies reviewing previous research. Researchers agreed on the study characteristics for extraction from final papers.Results: Four thousand three hundred and twenty-two studies were originally considered with 23 final full-text papers included. Four themes were identified: dietary patterns, dietary habits (favorable), dietary habits (unfavorable), and other (includes physical activity levels, weight gain). A total of 10 studies reported an increase in the number of snacks consumed, while six studies found that participants increased their meal number and frequency during quarantine. Eleven studies reported favorable changes in dietary habits with an increase in fresh produce and home cooking and reductions in comfort food and alcohol consumption. However, nine studies found a reduction in fresh produce, with a further six reporting an increase in comfort foods including sweets, fried food, snack foods, and processed foods. Two studies reported an increase in alcohol consumption. In eight studies participants reported weight gain with seven studies reporting a reduction in physical exercise.Conclusion: The effect of COVID-19 lockdown both negatively and positively impacted dietary practices throughout Europe and globally, and negative diet habits were associated with other poor lifestyle outcomes including weight gain, mental health issues, and limited physical activity. Both in the short term and if sustained in the long term, these changes may have significant impacts on the health of the population.

In each of three 2-wk experiments, chicks were inoculated on d 9 or 11 with 5.0 x 10(5) Eimeria acervulina sporulated oocysts (acute infection) or on d 9, 12, 15, and 18 with 1.5 x 10(5) sporulated oocysts (chronic infection). In Experiment 1, both fish meal (15%) and GroBiotic-P (GB; International Ingredient Corporation, St. Louis, MO; 5%) diets completely ameliorated the negative effects of acute and chronic coccidiosis infection on growth performance of crossbred chicks. The acute coccidiosis infection greatly reduced MEn and amino acid (AA) digestibility, and the magnitude of response varied with the timing of excreta collection after inoculation. Both fish meal and GB diets ameliorated the large negative effects of coccidiosis infection on MEn and AA digestibility. In Experiment 2, a wheat-barley-pectin diet and acute coccidiosis infection depressed crossbred chick BW gain, AA digestibility, and MEn in comparison with a corn-soybean meal diet; there generally were no interactions between diet type and coccidiosis infection. In Experiment 3, using commercial broiler chicks, diets containing 2 to 6% GB did not improve the growth performance of coccidiosis-infected chicks, but they did improve the growth of the noninfected chicks. The results of this study indicate that coccidiosis infection (E. acervulina) reduces MEn and AA digestibility in chicks and that the coccidiosis effect is influenced by diet composition, type of infection (acute vs. chronic), and timing of excreta collection.