Background: Since December 2019, the coronavirus disease (COVID-19) has massively spread, with overwhelming of health care systems and numerous deaths worldwide. To remedy this, several countries, including France, have taken strict lockdown measures, requiring the closure of all but essential places. This unprecedented disruption of daily routines has a strong potential for disrupting nutritional behaviours. Nutrition being one of the main modifiable risk factors for chronic disease risk, this may have further consequences for public health. Our objective was therefore to describe nutritional behaviours during the lockdown period and to put them in light of individual characteristics.Methods: 37,252 French adults from the web-based NutriNet-Santé cohort filled lockdown-specific questionnaires in April-May 2020 (nutritional behaviours, body weight, physical activity, 24h-dietary records). Nutritional behaviours were compared before and during lockdown using Student paired t-tests and associated to individual characteristics using multivariable logistic or linear regression models. Clusters of nutritional behaviours were derived from multiple correspondence analysis and ascending hierarchical classification.Results: During the lockdown, trends for unfavourable nutritional behaviours were observed: weight gain (for 35%; +1.8kg on average), decreased physical activity (53%), increased sedentary time (63%), increased snacking, decreased consumption of fresh food products (especially fruit and fish), increased consumption of sweets, biscuits and cakes. Yet, opposite trends were also observed: weight loss (for 23%, -2kg on average), increased home-made cooking (40%), increased physical activity (19%). These behavioural trends related to sociodemographic and economic position, professional situation during the lockdown (teleworking or not), initial weight status, having children at home, anxiety and depressive symptoms, as well as diet quality before the lockdown. Modifications of nutritional practices mainly related to routine change, food supply, emotional reasons but also to voluntary changes to adjust to the current situation. Conclusion:These results suggest that the lockdown led, in a substantial part of the population, to unhealthy nutritional behaviours that, if maintained in the long term, may increase the nutrition-related burden of disease and also impact immunity. Yet, the lockdown situation also created an opportunity for some people to improve their nutritional behaviours, with high stakes to understand the leverages to put these on a longterm footing.

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We develop a free energy model that describes two key thermodynamic properties, the osmotic pressure Π and the linear elastic shear modulus G′ p (i.e. plateau storage modulus), of concentrated monodisperse emulsions which have isotropic, disordered, droplet structures, and are stabilized using ionic surfactants. This model effectively incorporates the concept of random close packing or jamming of repulsive spheres into a free energy F that depends on droplet volume fraction ϕ and shear strain γ both below and above the a critical jamming point ϕ c ≈ 0.646. This free energy has three terms: entropic, electrostatic, and interfacial (EEI). By minimizing F with respect to an average droplet deformation parameter that links all three terms, we show that the entropic term is dominant for ϕ well below ϕ c , the electrostatic term is dominant for ϕ near but below ϕ c , and the interfacial term dominates for larger ϕ. This EEI model describes measurements of G′ p (ϕ) for charge-stabilized uniform emulsions having a wide range of droplet sizes, ranging from nanoscale to microscale, and it also is consistent with measurements of Π(ϕ). Moreover, it describes G′ p (ϕ) for similar nanoemulsions after adding non-amphiphilic salt, when changes in the interfacial tension and the Debye screening length are properly taken into account. By unifying existing approaches, the EEI model predicts constitutive properties of concentrated ionic emulsions that have disordered, out-ofequilibrium structures through near-equilibrium free energy minimization, consistent with random driving Brownian excitations.

We show that diffusing wave spectroscopy (DWS) is sensitive to the presence of a moderate short-range attraction between droplets in uniform fractionated colloidal emulsions near and below the jamming point associated with monodisperse hard spheres. This moderate interdroplet attraction, induced by micellar depletion, has an energy of about ∼2.4 k B T, only somewhat larger than thermal energy. Although changes in the mean free path of optical transport caused by this moderate depletion attraction are small, DWS clearly reveals an additional secondary decay-to-plateau in the intensity autocorrelation function at long times that is not present when droplet interactions are nearly hard. We hypothesize that this secondary decay-to-plateau does not reflect the average self-motion of individual droplets experiencing Brownian excitations, but instead results from heterogeneous dynamics involving a sub-population of droplets that still experience bound motion yet with significantly larger displacements than the average. By effectively removing the contribution of this secondary decay-to-plateau, which is linked to greater local heterogeneity in droplet structure caused by the moderate attraction, we obtain self-motion mean square displacements (MSDs) of droplets that reflect only the initial primary decay-to-plateau. Moreover, we show that droplet self-motion primary plateau MSDs can be interpreted using the generalized Stokes-Einstein relation of passive microrheology, yielding quantitative agreement with plateau elastic shear moduli measured mechanically.

In quenched disordered out-of-equilibrium many-body colloidal systems, there are important distinctions between the glass transition, which is related to the onset of nonergodicity and loss of low-frequency relaxations caused by crowding, and the jamming transition, which is related to the dramatic increase in elasticity of the system caused by the deformation of constituent objects. For softer repulsive interaction potentials, these two transitions become increasingly smeared together, so measuring a clear distinction between where the glass ends and where jamming begins becomes very difficult or even impossible. Here, we investigate droplet dynamics in concentrated silicone oil-in-water nanoemulsions using light scattering. For zero or low NaCl electrolyte concentrations, interfacial repulsions are soft and longer in range, this transition sets in at lower concentrations, and the glass and the jamming regimes are smeared. However, at higher electrolyte concentrations the interactions are stiffer, and the characteristics of the glass-jamming transition resemble more closely the situation of disordered elastic spheres having sharp interfaces, so the glass and jamming regimes can be distinguished more clearly.