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1.
Annals of Nutrition & Metabolism ; 78:55, 2022.
Article in English | ProQuest Central | ID: covidwho-2012235

ABSTRACT

Introduction: During the COVID-19 pandemic, lockdown measures were applied worldwide. Objectives: a) To analyze shopping and cooking behavior before and during confinement in Spain. b) To examine changes according to 3 age-ranges: young adults (YA:18–35y), adults (AD:36–55y) and older adults (OA:56–83y). Methods: A cross-sectional online "Corona-Cooking-Survey" (CCS) was performed in Spain during the strictest days of lockdown, from April 17th to June 25th, 2020. CCS tool was designed by FOOMS research group of the University of Antwerp, Gent University and KU Leuven, and was translated into Spanish language and nationally distributed, using Qualtrics® software Version-XM (Provo, UT, USA). Statistical analysis was performed with SPSS Statistics software version 25 (IBMCorp., Armonk, NY, USA). Statistical significance was set at 0.05. All participants accepted an informed consent. The study protocol was approved by the Ethics Committee at the University of Antwerp, Belgium (Ref No: SHW_19_44). Results: A total of 679 (18-83y;YA: n=187(27.5%), AD: n=360(53.01%) and OA: n=132(19.44%)) volunteers fulfilled the CCS-Spain version. Significant increases were found in items such as: planning meals ahead of time, making a list before shopping, thinking about healthy choices, using healthy ingredients to cook and trying a new recipe (all p<0.001). No significant differences were observed for cooking with leftover food in the YA and OA groups (all p>0.05). YA group manifested an increased eggs' supply during the confinement (p<0.001). Similarly, OA group, an increased supply of eggs, milk and dairy (p<0.001);meanwhile, AD group, a supply of significantly less non-alcoholic and alcoholic beverages (p<0.001). Conclusions: Sustainable shopping and cooking habits improved during the confinement of the COVID-19 pandemic in the Spanish sample. In young adults no changes regarding shopping for healthy food were observed while in older adults there were no changes regarding cooking with healthy food and ingredients.

2.
Annals of Nutrition & Metabolism ; 78:28, 2022.
Article in English | ProQuest Central | ID: covidwho-2011432

ABSTRACT

Introduction: State of alarm was declared in Spain from March 14th to June 21st, 2020 due to COVID-19 pandemic, forcing population to home confinement. "Corona Cooking Survey" (CCS) is an international project led by the University of Antwerp involving 38 countries worldwide. Objectives: To know the variations in the frequency of consumption of some foods in Spanish adult population during the COVID-19 lockdown according to their family composition. Methods: A Cross-sectional study of 679 Spanish adults aged 18-83 years (75.9% women) completed the CCS from April 20th to June 16th, 2020. A survey designed by FOOMS research group of the University of Antwerp, Gent University and KU Leuven, was translated into Spanish and distributed electronically to a convenience sample. Only questions about food frequency consumption were considered for analysis. Data were adjusted by family composition, according to the presence (CH: n=259, 38.1%) or absence (NCH: n=420, 61.9%) of children at home. Statistical analysis was performed with SPSS Statistics software v. 25 (IBM Corp., Armonk, NY, USA). Results: Fruits, vegetables, dairy, and non-sugared beverages, were the most frequently consumed (≥ 5-6 times/week), followed by white bread, pasta and grains (≥ 2-4 times/week). Both groups increased legumes/pulses, sweet snacks (both p <0.001), and salty snacks (NCH p <0.05;CH p <0.01) intake, while consumption of processed foods (p <0.001) decreased during the lockdown. Consumption of vegetables and unprocessed vegetarian alternatives decreased in NCH (both p <0.05), while CH increased plantbased drinks (p <0.01), dairy products and alcoholic beverages (both p <0.05). Conclusion: During the COVID-19 lockdown, presence of children at home influenced the frequency of vegetables, dairy, vegetarian alternatives, plant-based and alcoholic drinks consumption, but not the general trend of increasing legumes and decreasing processed foods intake.

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