Japanese school children's intake of selected food groups and meal quality due to differences in guardian's literacy of meal preparation for children during the COVID-19 pandemic.

In 2020, a state of emergency (SOE) was enforced by the Japanese government, which included temporary school closures with the aim of overcoming COVID-19 spread, which prevented access to school lunches. We evaluated the relationship between meal quality and guardians' literacy of meal preparation for a nationally representative sample of 1107 Japanese schoolchildren (aged 10-14 years) before, during, and after the SOE on the basis of 7 questions scored using a 5-point Likert scale. The guardians' literacy of meal preparation for children was divided into quartiles, with Q1 and Q4 including participants with the lowest and highest scores on food literacy, respectively. School lunch menu was handed out monthly to each household by their classroom teacher. The consumption of (i) meat, fish, or eggs and (ii) vegetables at least twice a day indicated "well-balanced dietary intake", which was less frequent in all four quartiles, especially for Q1 and Q2, during compared to before the SOE. The relative risk increases (95% CI) were Q1: -40.6% (-41.4% to -39.8%; p < 0.001), Q2: -34.0% (-34.7% to -33.3%; p < 0.001), Q3: -13.1% (-13.8% to -12.4%; p < 0.001), and Q4: -15.3% (-16.0% to -14.7%; p < 0.001), adjusted for sex, age, BMI, equivalent income adjusted for the number of household members, and educational level of parents. The interaction p was <0.001 for Q1-3 vs. Q4. Guardians with low total scores were significantly more likely to have less time, mental capacity, and financial ability to prepare meals after the SOE. Therefore, schoolchildren's meal quality deteriorated during the SOE, particularly among those with guardians with low food literacy even after adjustment for household income level and guardians' educational level.

Dietary Changes Among Japanese Adults Since the Spread of COVID-19

Preventive measures adopted for COVID-19 have brought about significant changes in lifestyle and have affected dietary habits worldwide.To examine the factors relating to dietary changes among Japanese adults since the spread of COVID-19.A cross-sectional questionnaire survey was conducted via the internet in November 2020. All 6,000 participants, comprising 3,044 male and 2,956 female adults, aged 20–64 years, who registered with a research company received the questionnaire on email.The questionnaire included items on demographic characteristics, socioeconomic factors, past medical history, COVID-19 infection situation of their family and neighbors, fear of COVID-19, and lifestyle habits and healthy changes in dietary habits since the spread of COVID-19. The participants were given multiple choices in answers: changed to healthier, changed to unhealthier, and no-change. Multinomial logistic regression analysis was conducted to examine factors associated with dietary changes.Of the participants, 1,215 (20.3%) answered that their dietary habits became healthier, 491 (8.2%) answered as unhealthy, while a majority of them (4,294, 71.6%), said their dietary habits remained unchanged. The results of the multinomial logistic regression analysis with unchanged as the reference indicated that healthier and unhealthier dietary change were negatively associated with age (OR [95% CI]: 0.89[0.84-0.95], 0.89 [0.81-0.97]) and positively associated with the past medical history of dyslipidemia (1.44 [1.11-1.86], 1.74 [1.23-2.46]) and fear of COVID-19 (1.05 [1.04-1.07], 1.02 [1.01-1.04]). Unhealthy change was positively associated with living alone, COVID-19 infection of colleagues, stress, and BMI, while annual household income, COVID-19 infection of oneself and friends, health literacy, frequency of exercise, and smoking were positively associated with healthier dietary changes.This study suggested that the factors determining healthy and unhealthy dietary change since the spread of COVID-19 were age, COVID-19 infection, and fear of COVID-19.Health, Labour and Welfare Policy Research Grants, Special Research (Grant Number JP 20CA2040).

Associations Between Decline in Household Income and Dietary and Lifestyle Changes During the COVID-19 Pandemic

The coronavirus disease 2019 (COVID-19) pandemic has greatly affected employment and the work environment. Socioeconomic status is known to affect dietary habits.To examine the associations between changes in household income and changes in diet, dietary behavior, and lifestyle.A cross-sectional questionnaire survey was conducted via the Internet in November 2020. The participants were 6,000 Japanese men and women (aged 20–64 years old) who were registered with a research company. After excluding participants with invalid responses, a total of 5,158 participants were included in the analysis.The questionnaire included the following items: demographic characteristics, socioeconomic status, and changes in household income, diet, dietary behavior, and lifestyle since before the COVID-19 pandemic (November 2019) to the present (November 2020). Changes in household income and demographic characteristics and socioeconomic status were compared using the χ2 test. The association between changes in household income and dietary habits was examined by multiple logistic regression analysis.Household income had decreased for 1,144 participants (22.2%). In this group, a high proportion were in their 50s, were high school graduates, and had household income under 2 million yen in 2019. Decrease in household income was negatively associated with vegetable intake, frequency of eating out, time spent on breakfast, and time spent exercising, and positively associated with frequency of drinking and time spent on lunch.The results of this study suggest that decrease in household income during the COVID-19 pandemic was associated with expansion of economic disparities and changes in dietary habits, such as vegetable intake and mealtimes.

Impact of the COVID-19 pandemic on food and drink consumption and related factors: A scoping review.

Background: The lockdown imposed due to the coronavirus disease (COVID-19) pandemic has caused several lifestyle changes. Aim: This scoping review aimed to report the present status of studies conducted on changes and factors related to food and drink consumption worldwide. Methods: Searches were performed in PubMed and EBSCO between August 6 and August 22, 2020 using the following criteria: (1) studies reporting changes in the current individual consumption of specific foods and snacks compared to that before the COVID-19 pandemic; (2) participants aged 18 years or older and without any diagnosable disease; and (3) articles that are peer-reviewed publications available in English. Studies were excluded if they involved an intervention related to diet or investigated the change in COVID-19 incidence. Results: Twelve articles were included in this review. The included studies revealed that there were various changes in food and drink consumption, such as the frequency and amount of consumption of snacks (n = 9), alcohol (n = 7), and vegetables and fruits (n = 5). These changes showed both increasing and decreasing trends. Of the 12 studies, 10 reported factors related to dietary changes, such as age, body mass index, psychological conditions, and residence; however, most of the results regarding these factors were inconsistent. Conclusions: Future studies should investigate long-term dietary changes and examine the factors that influence these changes to determine the pandemic's long-term impact.

Changes in Selected Food Groups Consumption and Quality of Meals in Japanese School Children during the COVID-19 Pandemic.

In 2020, a state of emergency was declared to control the devastating impact of coronavirus, leading to temporary school closures in Japan, meaning that school lunches were not provided to the majority of schoolchildren. Using questionnaires completed by participants' guardians, we examined the relationship between household income and the quality of meals in Japanese schoolchildren before, during, and after the state of emergency. Participants (1111 children, 10-14 years old) were chosen to form a nationally representative sample of the Japanese population. "Well-balanced dietary intake" was defined as the intake of (i) meat, fish, or eggs and (ii) vegetables. The desired prevalence was defined as equal to or more than twice a day. Household income was divided into quartiles. "Well-balanced dietary intake" was lower in all households during the state of emergency compared with before. The proportion of those with a "well-balanced dietary intake" at least twice a day was notably low in both Q3 and Q4 during the state of emergency compared with before the declared state of emergency; relative risk increase (95% CI) were Q1: -19.0% (-19.6% to -18.4%), p < 0.001, Q2: -21.3% (-22.1% to -20.6%) p < 0.001, Q3: -25.4% (-26.1% to -24.7%), p < 0.001, and Q4: -34.8% (-35.6% to -34.0%), p < 0.001. The interaction p (vs. Q1) of Q2, Q3, and Q4 were all <0.001. Guardians from low-income households had significantly higher rates of having less: time, psychological room, and financial position to prepare meals during the state of emergency. Our results suggest that schoolchildren's quality of meals worsened during the state of emergency, especially in low-income households, because school lunches were not provided.

P20 Characteristics and Eating Lifestyle of People Who Increased Family Meals During the State of Emergency Caused by COVID-19 in Japan

In April 2020, the Japanese government announced the first state of emergency for a month to prevent COVID-19. The measures taken during this period affect dietary patterns. Since people were requested to stay at home, the frequency of people eating with their family increased during this stage. To examine the characteristics and changes in the eating lifestyle of people who increased family meals during the state of emergency. A cross-sectional study involving 6,000 individuals aged 20–65 years was conducted via an internet survey developed by a Japanese research company. We compared the characteristics and changes of the eating lifestyle of participants before and during the state of emergency. Chi-squared tests were used to compare 3 groups: people who increased, not changed, and decreased family meals during the state of emergency. A total of 1,293 (21.6%) participants ate more with their families during the state of emergency. Compared to people who decreased or not the changed frequency of family meals, people who increased the frequency of family meals had a higher level of education, were female, were living with someone, and/or had a higher household income in 2019 (all P < 0.001). They also ate a more nutritionally balanced diet, vegetables, and fruits, and felt that they changed to a healthier eating lifestyle during the state of emergency (all P < 0.001). Furthermore, they were more likely to cook more and spend more at dinner and were less likely to eat out with their friends (all P < 0.001). Although the state of emergency was difficult for the entire population, people who ate more with their families during this period had healthier eating habits. Health, Labour and Welfare Policy Research Grants, Special Research (grant number JP 20CA2040). [ABSTRACT FROM AUTHOR] Copyright of Journal of Nutrition Education & Behavior is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Factors Associated with Dietary Change since the Outbreak of COVID-19 in Japan.

In Japan, dietary habits have greatly changed since the coronavirus disease (COVID-19) outbreak; we examined factors related to dietary changes. An online cross-sectional questionnaire survey was conducted in November 2020 among 6000 Japanese adults (aged 20-64 years) registered with a research company and gathered data on demographics, socioeconomic factors, medical history, COVID-19 status of the respondent's family and neighbors, fear of COVID-19, and changes in lifestyle and dietary habits since the COVID-19 outbreak. To the question "Have you made healthier changes to your dietary habits compared with the dietary habits before the spread of COVID-19 (1 year ago, November 2019)?", 1215 (20.3%), 491 (8.2%), and 4294 (71.6%) participants answered that their dietary habits were healthier, unhealthier, and unchanged, respectively. Healthier and unhealthier dietary habits were associated with greater fear of COVID-19, altered exercise and sleep times, and smoking. Unhealthy habits were positively associated with living alone, decreasing household income, colleagues with COVID-19, stress, and weight loss/gain. Annual household income, changing household income, COVID-19 in friends, health literacy, exercise frequency, weight loss, and starting smoking were positively associated with healthier dietary changes. The generalizability of these results and strategies to inculcate healthy diets in this "new normal" should be investigated.