Transformation in culinary behaviour during the COVID-19 pandemic: In-depth interviews with food gatekeepers in urban India.

COVID-19 and its associated regulatory measures including lockdowns, curfews, and physical distancing norms have significantly affected individual's dietary and culinary behaviours. Although there is ample empirical evidence available on dietary changes within the Indian context, very limited evidence exists about the factors influencing these dietary modifications and changes in culinary behaviours during COVID-19 lockdown. Therefore, the aim of this qualitative study was to explore the views of Indian household food gatekeepers towards meal planning, food purchasing, and meal preparation during the pandemic and its associated lockdowns. A convenience sample of 34 female gatekeepers from the Mumbai metropolis participated in online interviews. Interviews were conducted in English and Hindi (then translated in English), audio-recorded and transcribed verbatim. Underpinned by Template Analysis technique, transcribed data were analysed manually and using the NVivo software program. The interview structure guided the development of themes. The emerging themes included were: Increased household cooking; Involvement of children and male members in food-related activities; Experimentation in the kitchen; Adoption of meal planning skills; Increase in online food shopping; Bulk buying; Shortage of food items; Reduced consumption of outside home food; Increased variety of home-cooked meals; Increase in snacking and overall food intake; Determinants of food choices; and Family meals-a new norm. In the light of these findings, developing family-focussed, web-based nutrition programs to enhance gatekeepers' and their families' food literacy including declarative and procedural nutritional knowledge would be beneficial. The importance of organisational culinary behaviours such as planning meals in advance, shopping with a food list should be promoted to prevent hoarding and subsequently reduce strain on the food supply system. With a surge in domestic cooking, low cost nutritious recipes with the use of local and seasonal produce should be emphasized promoting healthy eating among the gatekeepers and their family members. The inclusion of food studies in the school curriculum will facilitate the development of culinary skills among children and youth. Also, there is a need for further research and surveillance to strengthen understanding of sustainability of healthy culinary behaviours practiced during the pandemic.

COVID-19 & culinary behaviours of Australian household food gatekeepers: A qualitative study.

The COVID-19 pandemic and associated lockdowns had a significant impact on Australian food supply, with potential implications for food purchasing, preparation and consumption behaviours. Therefore, we explored Australian primary food gatekeepers' perceptions and responses towards their culinary behaviours during COVID-19 pandemic and associated lockdowns. We conducted online semi-structured interviews with 25 Australian primary food gatekeepers. Interviews were audio-recorded, transcribed verbatim and analysed using inductive thematic analysis. We found that the majority of food gatekeepers during the lockdown reported increased home cooking and experimentation in the kitchen, enhanced their food literacy such as cooking skills and confidence, meal planning and purchasing skills, and increased consumption of family meals. However, they also reported less positive outcomes such as increases in snacking and alcohol intake, baking less healthy foods and overall increases in food intake. There is a need to develop comprehensive nutritional programs for Australian primary food gatekeepers to increase their food literacy and confidence in food preparation and cooking. Future research could explore if these newly adopted behaviours positively impact primary food gatekeepers' dietary behaviours and if these behaviours sustain over time.