Changes in home cooking and culinary practices among the French population during the COVID-19 lockdown

Sarda, Barthélemy; Delamaire, Corinne; Serry, Anne-Juliette; Ducrot, Pauline

doi:10.1016/j.appet.2021.105743

Cited by 44 publications

(52 citation statements)

References 52 publications

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“…The restrictions implemented social distancing at different degrees; in Italy, from the beginning of March 2020, the government banned social events and people had to stay at home, and the shops closed except for groceries. Due to the government decree restrictions, there were radical changes in population lifestyles, with a drastic reduction of any form of socialization [ 1 ]. In Italy, phases of tougher restrictions interchanged to a progressive reopening of business and social activities following the pandemic curve course from March 2020 through all of 2021 [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

“…In Italy, phases of tougher restrictions interchanged to a progressive reopening of business and social activities following the pandemic curve course from March 2020 through all of 2021 [ 2 ]. Social distancing and isolation strongly affected citizens’ everyday behaviors and also affected eating habits and food practices [ 1 , 3 ]. Both the availability of food and the closure of restaurants and catering facilities caused a shift in meal preparation and dietary habits [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

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Food Involvement, Food Choices, and Bioactive Compounds Consumption Correlation during COVID-19 Pandemic: How Food Engagement Influences Consumers’ Food Habits

et al. 2022

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The containment measures due to the COVID-19 pandemic affected food-related activities, influencing dietary behavior, food habits, and dietary choices. This study aimed to compare the relationship between food involvement and dietary choices before and during the pandemic, investigating the role played by food in dietary habits. Responses given by 2773 Italian consumers to an online survey were studied through the Food Involvement Scale (FIS) and correlated to eating habits. FIS scores were then used to explain the importance given to food in circumstances related to well-being, health, and protection against COVID-19 and used to study the relationship between FIS and bioactive compound knowledge, use, and efficacy against COVID-19. The consumers more involved in food issues recognized the importance of food in circumstances related to well-being, health, and protection against COVID-19 and improved their diet during the pandemic. Moreover, consumers who gave more importance to food also revealed higher attention to the use of healthy substances, such as bioactive compounds, considering them effective against COVID-19. These results showed that food experiencing and involvement could be important elements to promote healthy dietary habits that are essential to maintain physical and mental health during emergency periods such as the COVID-19 pandemic.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Food Involvement, Food Choices, and Bioactive Compounds Consumption Correlation during COVID-19 Pandemic: How Food Engagement Influences Consumers’ Food Habits

et al. 2022

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“…Results were mixed for snacks/sweets, with some studies reporting a decrease ( 15 , 37 ), and others an increase ( 16 , 31 , 33 , 38 ). Likewise, in most studies, including ours, a higher proportion of adults perceived that their diet quality improved rather than worsened ( 15 , 17 , 19 , 35 ), with one study reporting the contrary ( 18 ). Interestingly, we found that 36% perceived they have gained weight during the pandemic.…”

Section: Discussionmentioning

confidence: 59%

“…It is possible that homemade food is healthier, but also there might be less exposure to the widespread availability and opportunities to consume unhealthy food found away from home and in social interactions. Studies from other countries coincide in that during lockdown, home-cooking and the intake of homemade food increased, whereas the intake of fast-food or food from restaurants decreased ( 15 , 31 , 35 , 37 , 40 , 42 , 43 ). Also, other studies coincide in that spending more time at home was associated with healthier eating, particularly among those that used to have many meals/day away-from home ( 34 , 38 ).…”

Section: Discussionmentioning

confidence: 99%

“…Studies from Latin America and Europe consistently reported that there was an increase (measured or self-perceived) in the intake of legumes (15,20,31). Many studies reported an increase in fruits and vegetables (20,(31)(32)(33)(34)(35)(36), with few studies finding a decrease (17,37). Results were mixed for snacks/sweets, with some studies reporting a decrease (15,37), and others an increase (16,31,33,38).…”

Section: Discussionmentioning

confidence: 99%

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Factors Associated With Dietary Quality During Initial and Later Stages of the COVID-19 Pandemic in Mexico

Batis

Irizarry

Castellanos-Gutiérrez

et al. 2021

Front. Nutr.

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Background: The COVID-19 pandemic disrupted the global economy and modified lifestyles. The aim of our study was to identify factors associated with dietary quality, and their frequency, in Mexican adults at the initial and later stages of the pandemic.Methods: Two online surveys were conducted between June and July 2020 (n = 3,131) and between November and December 2020 (n = 1,703 including non-participants from 1st round). A diet quality score was estimated using a short instrument to measure the consumption of several healthy/unhealthy food items. Linear regression models were used to identify the association between pandemic related factors and the diet quality score, adjusted by sociodemographic characteristics. The 2nd round was weighted to represent the 1st round.Results: During the 1st and 2nd rounds only ~12% of the sample perceived that their intake of healthy food decreased, relative to before the pandemic; ~20% perceived that their intake of unhealthy foods increased. Diet quality remained similar between the 1st and 2nd round. The following factors were negatively associated with diet quality: Eating food prepared away-from-home; going out to work ≥4 times/week; decreased time for food preparation; decreased interest in eating healthy; eating more due to anxiety, depression, or boredom; food insecurity; and stockpiling junk food. Purchasing food using a mixed modality of both in-store and home delivery was positively associated with diet quality. With the exception of eating more due to anxiety (reported by 47% of participants), all these factors were reported by a minority of participants during the first round (≤15%). During the 2nd round, there was an increase in the frequency of participants who reported eating food prepared away-from-home, going out to work ≥4 times/week, having less time to prepare food, being more interested in eating healthfully, and a decrease in participants eating more due to anxiety, depression or boredom, or stockpiling junk food.Conclusions: Most participants perceived that their dietary intake improved during both initial and later stages of the pandemic. This might be related to factors associated with higher dietary quality, such as not going out to work, eating homemade food, and online grocery shopping.

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Domestic and Care Work in France in COVID Times

Windebank

2023

French Politics, Society and Culture

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Changes in home cooking and culinary practices among the French population during the COVID-19 lockdown

Cited by 44 publications

References 52 publications

Food Involvement, Food Choices, and Bioactive Compounds Consumption Correlation during COVID-19 Pandemic: How Food Engagement Influences Consumers’ Food Habits

Food Involvement, Food Choices, and Bioactive Compounds Consumption Correlation during COVID-19 Pandemic: How Food Engagement Influences Consumers’ Food Habits

Factors Associated With Dietary Quality During Initial and Later Stages of the COVID-19 Pandemic in Mexico

Domestic and Care Work in France in COVID Times

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