Who We Seek and What We Eat? Sources of Food Choice Inspirations and Their Associations with Adult Dietary Patterns before and during the COVID-19 Lockdown in New Zealand

Abstract

Research shows the shaping of food choices often occurs at home, with the family widely recognised as significant in food decisions. However, in this digital age, our eating habits and decision-making processes are also determined by smartphone apps, celebrity chefs, and social media. The ‘COVID Kai Survey’ online questionnaire assessed cooking and shopping behaviours among New Zealanders during the 2020 COVID-19 ‘lockdown’ using a cross-sectional study design. This paper examines how sources of food choice inspirations (cooking-related advice and the reasons for recipe selection) are related to dietary patterns before and during the lockdown. Of the 2977 participants, those influenced by nutrition and health experts (50.9% before; 53.9% during the lockdown) scored higher for the healthy dietary pattern. Participants influenced by family and friends (35% before; 29% during the lockdown) had significantly higher scores for the healthy and the meat dietary patterns, whereas participants influenced by celebrity cooks (3.8% before; 5.2% during the lockdown) had significantly higher scores in the meat dietary pattern. There was no evidence that associations differed before and during the lockdown. The lockdown was related to modified food choice inspiration sources, notably an increase in ‘comforting’ recipes as a reason for recipe selection (75.8%), associated with higher scoring in the unhealthy dietary pattern during the lockdown. The lockdown in New Zealand saw an average decrease in nutritional quality of diets in the ‘COVID Kai Survey’, which could be partly explained by changes in food choice inspiration sources.

Habitual Dietary Patterns, Nutrient Intakes, and Adherence to the Mediterranean Diet among New Zealand Adults: The NZ MED Cross-Sectional Study

“…While it is not possible to quantify these changes using the FFQ, a consideration of how the pandemic has altered dietary behaviors over the long term deserves further investigation. A recent publication on dietary intakes during the COVID-19 pandemic response in NZ demonstrated an “overall shift toward an unhealthy eating pattern” with an increased consumption of sweet snacks (41%), salty snacks (33%), and sugary drinks (20%) during the lockdown, with those aged under 50 years more likely to report adverse changes to dietary habits [ 26 ] and a notable increase in the use of ‘comforting’ recipes during the lockdown, which was associated with higher scoring in the ‘Unhealthy DP’ [ 27 ]. Both studies reported an overall decrease in the nutritional quality of diets during the COVID-19 pandemic [ 26 , 27 ], which may explain, to some degree, the relatively low adherence to the NZ Dietary Guidelines found in this study.…”

“…The study had a large sample size and used appropriate sampling methods, but the results cannot be generalized, as our population was predominantly female (88%), was of NZ European ethnicity (74%), and had completed some form of higher education; therefore, it is not fully representative of the NZ population, and caution is recommended when interpreting these findings. This research was also conducted during the COVID19 pandemic, which has been documented to have affected the nutritional quality of dietary intakes [ 26 , 27 ]. Dietary intake was measured using a population-validated FFQ but was based on self-reported data and is subject to recall bias.…”

Eating Choices—The Roles of Motivation and Health Literacy: A Cross-Sectional Study

“…However, it seems that this aspect can also be very interesting. For example, Roy et al observed that the score reflecting healthy diet patterns was significantly higher among the respondents influenced by nutrition experts and family and friends than others [ 72 ]. Interestingly, scores calculated for the so-called meat dietary pattern were significantly higher among those inspired by celebrity cooks but also by family.…”

Food practices adaptation: Exploring the coping strategies of low-socioeconomic status families in times of disruption

“…Eating habits also changed for some people towards healthier and for others towards unhealthier practices than before the pandemic ( Gerritsen et al, 2021 ; Laguna, Fiszman, Puerta, Chaya, & Tárrega, 2020 ). For example, during lockdowns in New Zealand, increased consumption of sweet snacks (41%), salty snacks (33%), alcohol (33%), and sugary drinks (20%) ( Gerritsen et al, 2021 ) and use of ‘comforting’ recipes (75.8%) ( Roy et al, 2021 ) were reported. A French study found mixed results with some people eating fresher products (i.e., fruits and vegetables) and others eating more comfort food or snacking ( Sarda et al, 2022 ).…”