Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students

Dezanetti, Talissa; Quinaud, Ricardo Teixeira; Caraher, Martin; Jomori, Manuela Mika

doi:10.1016/j.appet.2022.106036

Cited by 11 publications

(6 citation statements)

References 57 publications

(112 reference statements)

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“…These data are consistent with the results observed by Murakami et al [41], suggesting that the difference in competence between genders is because women still have the greater responsibility for cooking and buying food. Our data are also consistent with the study by Dezanetti et al [27], also studying undergraduates and using the BCSQ, which found that in the period before and during the pandemic, women were more likely to cook "several times a week". Over the years, there has been a tendency for an increase in the time men dedicate to cooking (from 35% to 46% in 13 years) [42].…”

Section: Discussionsupporting

confidence: 92%

“…Undergraduates were, on average, 23 (21)(22)(23)(24)(25)(26)(27)(28)(29)(30) years old, with a predominance of female students (70.8%), who declared themselves to be white (52.1%) and brown (37.7%) and who lived with either their parents or grandparents (61.3%). Twenty-nine percent of the studied undergraduates presented overweight, while 14.6% presented obesity.…”

Section: Population Characterizationmentioning

confidence: 99%

“…As a result, the intake of fruits and vegetables reduced, and the consumption of ultra-processed foods increased [26]. On the other hand, the COVID-19 pandemic also contributed to the increase in the preparation of homemade food; however, university students also increased the use of ultra-processed foods as part of their preparations [27].…”

Section: Introductionmentioning

confidence: 99%

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Low Cooking Skills Are Associated with Overweight and Obesity in Undergraduates

et al. 2023

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Culinary skills are defined as the confidence, attitude, and the application of one’s individual knowledge in performing culinary tasks, and their development may be associated with better diet quality and better health status. This study aimed to analyze the association between cooking skills, overweight, and obesity in undergraduates. This is a descriptive, observational, and cross-sectional study, with data collected between October 2020 and March 2021, with undergraduate students (n = 823) at the Federal University of Rio Grande do Norte. Participants answered the online Brazilian Cooking Skills and Healthy Eating Questionnaire Evaluation, BCSQ, which included socioeconomic information. Logistic regressions were used to assess the associations of cooking skills with overweight and obesity. From the total of the students, 70.8% were female, with a median age of 23 (21–30) years; 43.6% were with overweight or obesity; 48.8% were eutrophic; and 7.7% underweight. Overweight and obesity were significantly associated with low levels of culinary self-efficacy and self-efficacy in the use of fruits, vegetables, and seasonings in the bivariate analysis. The logistic regressions showed that living with other people and eating out were associated with higher chances of overweight and obesity. Sharing the responsibility for preparing meals and a high self-efficacy in the use of fruits, vegetables, and seasonings were associated with lower chances for overweight/obesity. Overall, our study showed that overweight and obesity were associated with lower cooking skills in the studied undergraduates. Therefore, the study demonstrates that culinary skills can be explored in educational programs that aim to reduce overweight/obesity in students.

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Section: Discussionsupporting

confidence: 92%

Section: Population Characterizationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Low Cooking Skills Are Associated with Overweight and Obesity in Undergraduates

et al. 2023

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“…Didapatkan pula hasil dari konsumsi makanan ultra proses selama 7 hari terakhir terhitung pada saat responden mengisi kuesioner online, bahwa proporsi tertinggi kelompok makanan ultra proses yang dikonsumsi oleh mahasiswa yaitu minuman kemasan dan kecap (86,7%), mie instan dan kerupuk atau keripik (83,3%), biskuit (80%) dan saos (73,3%). Hal ini disebabkan karena mahasiswa lebih memilih untuk memasak di rumah, namun keterampilan memasaknya masih kurang sehingga memilih makanan yang praktis, kurangnya kesadaran akan makanan sehat, dan terpaparnya iklan televisi seperti pada mahasiswa di Brazil, Spanyol, Chili, Kolombia dan Italia pada saat pandemi COVID-19 (Dezanetti, Quinaud, Caraher, & Jomori, 2022;Ruiz-Roso et al, 2020). Oleh karena itu, dapat dikatakan bahwa dengan diberlakukannya PPKM di Kota Samarinda menyebabkan kegiatan perkuliahan harus dilaksanakan secara daring sehingga memicu terjadinya kenaikan berat badan dan penurunan tingkat aktivitas fi sik yang dialami oleh mahasiswa Universitas Mulawarman.…”

Section: Pendahuluanunclassified

Changes of Physical Activity and Ultra-Processed Food Consumption in College students during COVID-19 Pandemic: An Observational Study

Wisnuwardani

Noviasty

Saputri

et al. 2022

MGI

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The government has developed initiatives to restrictive activity during the COVID-19 pandemic, which have led to changes in lifestyle habits, especially those involving physical activity and food consumption. Changes of physical activity and ultra-processed foods consumption have occurred in several countries during the COVID-19 pandemic. The changing of lifestyle might affect obesity that 32.5% of the population (>18 years) in Samarinda, East Kalimantan, Indonesia are obese. Good eating behaviours in the early stages of life and adolescence can influence the current health status and the predisposition to non-communicable diseases in adulthood. Therefore, this cross-sectional study with 378 college students aimed to determine changes of physical activity and ultra-processed foods consumption in college students during restrictive activity in the COVID-19 pandemic. Data was collected using an online questionnaire for two months. Further, data was analyzed using Wilcoxon and chi-square test with 95% confidence level (α= 0.05). This study showed that the prevalence of normal nutritional status was 60.1%, inactive physical activity status was 89.4%, and the consumption level of ultra-low processed foods was 82.5%. Statistical tests obtained p-value differences in physical activity (p=<0.001) and differences in ultra-processed food consumption (p=0.034) before and after the restrictive activity in the COVID-19 pandemic. Additionally, mother's educational level (p=0.004) and the number of occupants in the house (p=0.001) significantly affected the consumption of ultra-processed foods.

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“…The pandemic led to restricted restaurant operations for several months (Eftimov et al , 2020); increased availability of drive-through, take-away and delivery services; and changes in access to food and eating-out habits (Scarmozzino and Visioli, 2020). Some studies have observed both reductions in fast-food and restaurant dining (including drive-through, takeout and delivery) during the early months of the pandemic (Cohen et al , 2022; Dezanetti et al , 2022), while other studies found an increased use of food delivery services (Belarmino et al , 2021; Chevalier, 2020; Liboredo et al , 2021). O’Meara et al (2022) found that 20.8% of 2,015 participants from 119 countries ordered ready-to-eat meals during the second month of the pandemic.…”

Section: Introductionmentioning

confidence: 99%

Using of food service: changes in a Brazilian sample during the COVID-19 pandemic

Liboredo,

Amaral,

Carvalho

2024

NFS

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Purpose This study aims to assess Brazilian adult consumers’ behavior, aged 18–70, when purchasing ready-to-eat food during the first months of the Coronavirus disease 2019 (COVID-19) pandemic. Design/methodology/approach Participants answered an online questionnaire about behaviors related to the purchase of ready-to-eat food from food services: changes in usage frequency during the pandemic, reasons for altering purchase habits, types of food and beverages bought before and during the pandemic and the frequency of on-site (consumption in food services) and off-site (delivery, take-away and drive-through) service utilization at lunch and dinner. Findings Out of 970 individuals who participated in the study, during the pandemic, 38% of participants reduced their food service usage, whereas 18% stopped using it. The main reasons given by participants who reduced and stopped food service usage were cooking at home (52% and 59%, respectively) and feeling afraid of contracting COVID-19 (26% and 22%, respectively). The reduction was more frequent among divorced/widowed/single individuals (p = 0.001) and in total social distancing, that is, all day long (p = 0.03). A significant reduction in on-site consumption frequency occurred for lunch and dinner (p < 0.001), whereas an increase in the off-site consumption frequency service for lunch (p = 0.016) and a reduction for dinner (p = 0.01) occurred compared to pre-COVID-19. However, 48% of participants used these services at least once a week in both periods. Most consumed foods and drinks before and during the pandemic were pasta/pizza (74% and 64%, respectively), snack/burgers (66% and 59%, respectively), soft drinks (41% and 37%, respectively) and alcoholic beverages (37% and 25%, respectively). Originality/value Knowledge about food choices away from home during the pandemic is scarce. High consumption of food away from home has been associated with a greater risk of developing chronic non-communicable diseases, such as obesity, diabetes and others. Eating behavior is influenced by the cultural, social, economic and personal characteristics of each individual. Understanding the main changes related to the consumption of ready-to-eat food and what the affected consumers profile in a time of unprecedented crisis, it is important to provide scientific knowledge that allows one to anticipate the implications for the future of individuals’ health and food systems and, consequently, to develop public policy or awareness and promotion actions of public health that encourage adopting healthier and balanced eating habits.

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Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students

Cited by 11 publications

References 57 publications

Low Cooking Skills Are Associated with Overweight and Obesity in Undergraduates

Low Cooking Skills Are Associated with Overweight and Obesity in Undergraduates

Changes of Physical Activity and Ultra-Processed Food Consumption in College students during COVID-19 Pandemic: An Observational Study

Using of food service: changes in a Brazilian sample during the COVID-19 pandemic

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