Background The coronavirus pandemic has transformed and continues to transform and affect the daily lives of communities worldwide, particularly due to the lockdown restrictions. Therefore, this study was designed to understand the changes in dietary and lifestyle behaviours that are major determinants of health during the COVID-19 outbreak. Methods A cross-sectional study was conducted through an online questionnaire using a convenience sample of 415 adults living in Kuwait (age range 18–73 years). Results The rate of skipping breakfast remained consistent, with a slight increase during the pandemic. Lunch remained the main reported meal before and during COVID-19. Compared to before COVID-19, people were much more likely have a late-night snack or meal during COVID-19 (OR = 3.57 (95% CI 1.79–7.26), p < 0.001). Moreover, there was a drastic decrease in the frequency of fast-food consumption during COVID-19, up to 82% reported not consuming fast food (p < 0.001). There was a significant increase in the percentage of participants who had their main meal freshly made (OR = 59.18 (95% CI 6.55–1400.76), p = 0.001). Regarding food group patterns, no significant differences were found before and during the pandemic in terms of the weekly frequency of consumption, except in the case of fish and seafood. There were no remarkable changes in beverage consumption habits among participants before and during the pandemic, except for Americano coffee and fresh juice. Furthermore, there was a great reduction in physical activity and an increase in the amount of screen time and sedentary behaviours. A notable increase was detected in day-time sleep and a decrease in night-time sleep among participants. Conclusion In general, this study indicates some changes in daily life, including changes in some eating practices, physical activity and sleeping habits during the pandemic. It is important that the government considers the need for nutrition education programmes and campaigns, particularly during this critical period of the pandemic in Kuwait.

From the results of in-house studies and a revision of practices reported in earlier literature, two 24-h face-to-face dietary recalls are recommended as the optimal method for the dietary assessment of migrant South Asians. To complement this assessment, ethnic-specific food frequency questionnaires such as that developed and successfully implemented among South Asians in the present study must be employed.

Aim: This study was designed to understand the changes in dietary and lifestyle behaviours that are major determinants of health during the COVID-19 outbreak. Methods: A cross-sectional study was conducted through an online questionnaire using a convenience sample of 415 adults living in Kuwait (age range 18-73 years). Results: The overall prevalence of being overweight and obesity among participants was 37.2% and 33.1% respectively. The study identified significant changes in the dietary habits and lifestyle behaviours of participants during COVID-19. In general, there was an increase in the percentage of participants that consumed four or more meals a day, skipped breakfast, and engaged in frequent late night snacking. Moreover, there was a drastic decrease in the frequency of fast food consumption and an increase in the percentage of participants who had their main meal freshly made. Furthermore, there was a great reduction in physical activity and an increase in the amount of screen time and sedentary behaviours. A notable increase was detected in day-time sleep and a decrease in night-time sleep among participants. Conclusion: This study indicates that due to the increased prevalence of habits conducive to increased rates of being overweight and obesity during the COVID-19 outbreak, there is a high likelihood that the pandemic will further exacerbate the already widespread problem of obesity and being overweight in Kuwait.

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Lack of nutrition knowledge may contribute to poor dietary practices. Schools are an ideal environment to address this issue and to start the process of nutrition education. Therefore, teachers should be equipped with adequate nutrition knowledge. This study was designed to evaluate the level of general nutrition knowledge and demographic variations in knowledge in a sample of students attending the College of Basic Education in Kuwait. A cross-sectional study was conducted using a modified and validated revised version of the General Nutrition Knowledge Questionnaire (GNKQ-R) for UK adults. Univariate and multivariate analyses were performed to determine the association between various factors and nutrition knowledge score. A total of five hundred and ninety-seven students completed the questionnaire. Most respondents (84.1%) had a poor level of nutrition knowledge using original Bloom’s cutoff points. Sex, BMI, cooking habits, and who is responsible for preparing food in the household were the main determinants of nutrition knowledge score at p  < 0.05. The mean score of the students was 40.06 ± 9.89 out of 84 points. Females scored significantly higher than males, at 41.10 ± 9.29 and 38.72 ± 10.48, respectively ( p  = 0.007). Students with a BMI of ≥30 achieved significantly greater scores (mean 42.30 ± 9.41) than those who were underweight, normal, or overweight ( p  < 0.001). Students who stated that they always cook their own food achieved significantly greater scores (mean 43.69 ± 9.58) than those who did not ( p  = 0.025). Students who stated that they depend on the housekeeper for food preparation achieved significantly lower scores (mean 38.86 ± 10.13) than those who prepare their own food or depend on their relatives to prepare food ( p  = 0.042). Poor nutrition knowledge was found among prospective teachers studying in the College of Basic Education. This must be rectified for the effective implementation of nutrition education programs in schools.

The aim of this study is to assess the overall food safety knowledge of students at the College of Basic Education in Kuwait and to explore the relationship between their knowledge and demographic characteristics. A valid questionnaire was used that included 16 food handling practice (FHP) questions and 15 food safety knowledge (FSK) questions. Each question had one correct answer that was awarded a score of one point, while a score of zero was given for all incorrect answers. In addition, a passing percentage was calculated. A passing percentage is the percentage of participants who answered correctly ≥ 50% of the questions. A total of 585 students participated in the study (mean age = 21.3 ± 3.88 years). The results showed that the mean score of FHP was 7.56 ± 1.96 (47.2%), with the highest mean practices being using a paper towel to dry hands and washing hands before cooking or eating (91.5% and 90.1%, resp.). The lowest mean practices (5.3%) were checking the temperature of burgers followed by (6%) the way of defrosting meat. The mean score of FSK was 3.44 ± 2.00 (22.9%), with the highest mean knowledge (63.8%) being related to cleaning the kitchen counter. The lowest mean knowledge (6.8%) was related to the optimum growth temperature for the most disease-causing bacteria. The overall passing percentage of FHP was 55%, while it was 2.9% for FSK. The results obtained showed that the students with the highest FHP scores were generally female, aged ≥ 28 years, and single, and they cook by themselves all the time or sometimes ( p < 0.001 , p < 0.001 , p < 0.001 , and p = 0.004 , resp.). The students with the highest FSK scores were generally male and they cook by themselves all the time or sometimes ( p = 0.018 and p = 0.002 , resp.). In conclusion, the study showed that students had insufficient scores for FHP and FSK. Therefore, an effective food safety education programme is urgently needed.

South Asians represent the largest ethnic minority group in the UK and have been reported to have greater risk of chronic diseases compared with Caucasians (1) . South Asians also experience the double burden of malnutrition, and also presenting deficiencies as well as over-nutrition (2) . Because early nutrition is one of major determent of health and well being in later years thus, the purpose of this study was to assess the nutritional adequacy of South Asian children's diets compared with UK dietary recommendation.A cross sectional study of South Asian children (n = 150, 65 boys and 85 girls) aged 4 to 11 years (7.18 yrs°1.87 SD) was conducted. Parents/guardians completed three multiple pass 24-hour recalls on non-consecutive days including one weekend. Food portion sizes were estimated using household measurements and a newly developed South Asian Photographic Booklet. Nutrient contents were calculated using COMP-EAT software and UK's South Asian food composition data (3) . The study was approved by the Ethics Committee of University of Leeds, UK.A total of 450 24-hour recalls interviews were conducted. Mean energy intake for children were 1624 kcal per day and the intake of energy for boys and girls was close to estimated average requirements (EAR). Total fat provided 34.7% of contributed energy intake but the energy intake from saturated fat 12.1% exceeded the recommendation in all age groups. The average protein intake was well above the Reference Nutrient Intake (RNI). The average intakes of most vitamins and minerals, except for zinc in girls, were well above the RNIs. However, 5 % of children had Zinc below the Lower Reference Nutrient Intake (LRNI), 12 % and 3 % of children aged 7 to 10 years had vitamin A and Selenium below LRNI, respectively. Furthermore, Girls in this age group had 2 % and 9 % of Riboflavin and Iodine below LRNI, respectively. Mean intakes of vitamin D in all age groups were considerably low 1.7 mg/day compared with WHO recommendation of 5 mg/day (4)

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