Exploring Household Food Dynamics During the COVID-19 Pandemic in Morocco

Bilali, Hamid El; Hassen, Tarek Ben; Chatti, Chedli Baya; Abouabdillah, Aziz; Alaoui, Si Bennasseur

doi:10.3389/fnut.2021.724803

Cited by 26 publications

(33 citation statements)

References 59 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Among our sample, food purchase patterns were also affected by the pandemic. We found that online food purchases increased; this was also reported in France, Brazil, and Morocco ( 17 , 36 , 43 ). Online food purchases can have a beneficial impact, since the shopper is not exposed to all of the store's marketing strategies, food cravings are reduced by not seeing the real food, and there is no immediate gratification ( 44 ).…”

Section: Discussionsupporting

confidence: 80%

“…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%

See 1 more Smart Citation

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.

View full text Add to dashboard Cite

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.

show abstract

Section: Discussionsupporting

confidence: 80%

Section: Discussionmentioning

confidence: 99%

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.

View full text Add to dashboard Cite

show abstract

“…Meanwhile, they emphasized the prevalence of panic purchasing in Lebanon, with 73.13 percent of respondents reporting that they stocked up on food once COVID-19 became serious. Similarly, in Morocco, 52.65% of interviewees reported having stockpiled food since COVID-19 became serious (43). Indeed, there was a rush to Moroccan retailers just before the lockdown in March 2020, and demand for flour and grains skyrocketed.…”

Section: Discussionmentioning

confidence: 99%

“…Moroccans were worried about the Coronavirus and stockpiling in massive quantities. As a result, food prices have risen (43). In Oman, the government took several initiatives to mitigate the consequences of the epidemic on food supplies.…”

Section: Discussionmentioning

confidence: 99%

“…This shows a potential path toward a more sustainable behavior in food consumption. The COVID-19 pandemic has shown an improvement in food waste behavior in Oman, as shown by studies in various countries in the region, such as Qatar (20), Lebanon (10), Tunisia (52), and Morocco (43). Nonetheless, some survey methodologies and instruments have some limitations that might impair the sample's representativeness.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Observations on Food Consumption Behaviors During the COVID-19 Pandemic in Oman

Hassen

Bilali

Allahyari

et al. 2022

Front. Public Health

Self Cite

View full text Add to dashboard Cite

This paper aims to study the perceptions of the impacts of the COVID-19 pandemic on behaviors related to diet and food shopping on a sample of 356 adults in Oman. The study is based on the results of an Arabic-language online survey conducted between September 15 and October 10, 2020, using the Survey Monkey platform. The questionnaire had 25 questions (multiple options and one option), subdivided into three parts. Respondents were asked to disseminate the survey to their networks as part of the study's snowball sampling method. Descriptive statistics and various statistical tests (e.g., U-Mann Whitney, Kruskal-Wallis, chi-square) have been used to evaluate the study results. The study showed a significant shift in the attitude and behavior of respondents regarding food and health. Indeed, the paper findings indicated (i) a shift to healthier diets, as shown by the fact that 45.5% of the participants increased their intake of fruits and vegetables, 42.4% ate more healthy foods, and 53.1% reduced their intake of unhealthy foods; (ii) an increase in the consumption of local products, owing to food safety concerns, with 25.8% of the cohort stating that they purchase more local food items; (iii) a shift in grocery shopping behaviors, especially with 28.1% of the participants buying more groceries online; (iv) the absence of panic buying in Oman, since 62.36% of the participants said they did not stockpile food items; and (v) a reduction of food waste. Indeed, 78.9% of the participants specified they were not wasting more food than average since the beginning of the pandemic, and 74.72% indicated they were more aware of how much food they were wasting. Surprisingly, COVID-19 appears to bring many beneficial adjustments in Oman to make food consumption more sustainable and healthier.

show abstract

The impact of societal changes and COVID-19 pandemic on Moroccan food habits: a Mediterranean perspective

Bouhoudan,

Zian,

Khaddor

et al. 2024

Discov Food

View full text Add to dashboard Cite

Morocco, a culturally diverse nation, presents a culinary tapestry influenced by regional variations, geography, and historical heritage. The Mediterranean diet, rooted in Morocco's culinary heritage, emphasizes the consumption of high-quality fresh produce, unsaturated fats, and whole grains while promoting social interactions. This literature review analyzed Moroccan dietary patterns and their adherence to the Mediterranean Diet (MD), incorporating societal changes and COVID-19 impacts. Data from various sources, including scientific databases and gray literature, were collected and analyzed to identify trends and factors influencing dietary habits in Morocco. Societal changes, the influences of globalization, and recent changes influenced by the COVID-19 pandemic have highlighted the evolution of consciousness toward health-conscious consumption by favoring local, organic, and rich-nutrient products. Moroccans demonstrate remarkable resilience in preserving their culinary traditions and adherence to the Mediterranean diet principles. Despite the challenges posed by demographic changes and economic developments, the Moroccan diet remains resilient and consistent, reflecting a harmonious blend of tradition, nutrition, and cultural identity. Government initiatives to promote healthy eating align with the principles of the Mediterranean diet, striving to integrate nutritional considerations into broader development strategies. This review aims to provide valuable insights for various stakeholders in Morocco and similar regions, contributing to a better understanding of dietary habits and promoting sustainable food systems.

show abstract

Exploring Household Food Dynamics During the COVID-19 Pandemic in Morocco

Cited by 26 publications

References 59 publications

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

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

Observations on Food Consumption Behaviors During the COVID-19 Pandemic in Oman

The impact of societal changes and COVID-19 pandemic on Moroccan food habits: a Mediterranean perspective

Contact Info

Product

Resources

About