Factors Influencing Changes in Food Preparation during the COVID-19 Pandemic and Associations with Food Intake among Japanese Adults

The primary aim of this study was to evaluate factors associated with changes in food-preparation practices during the Coronavirus Disease 2019 (COVID-19) pandemic in Japan and its associations to food-group intake. To examine this, a cross-sectional online survey was conducted in July 2020. Partici...

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Autores principales:	Fumi Hayashi, Yukari Takemi
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	cooking COVID-19 diet food preparation adults Japan Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/53afc68e9afc4bd3b65d28cff804c029
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spelling	oai:doaj.org-article:53afc68e9afc4bd3b65d28cff804c0292021-11-25T18:34:45ZFactors Influencing Changes in Food Preparation during the COVID-19 Pandemic and Associations with Food Intake among Japanese Adults10.3390/nu131138642072-6643https://doaj.org/article/53afc68e9afc4bd3b65d28cff804c0292021-10-01T00:00:00Zhttps://www.mdpi.com/2072-6643/13/11/3864https://doaj.org/toc/2072-6643The primary aim of this study was to evaluate factors associated with changes in food-preparation practices during the Coronavirus Disease 2019 (COVID-19) pandemic in Japan and its associations to food-group intake. To examine this, a cross-sectional online survey was conducted in July 2020. Participants were 2285 adults aged 20–69 years who resided in any of 13 prefectures in Japan where specific COVID-19 regulations had been implemented. Self-reported changes in food-preparation practices when compared to the pre-COVID-19 pandemic period were measured as “increased” (24.6%), “decreased” (7.3%), and “no change” (68.1%), respectively. Stepwise logistic regression analyses indicated that participants who increased the time and effort for food preparation were younger in age, partially working remotely, experiencing reduced household income due to COVID-19, but highly concerned the importance of diet. On the other hand, participants whose household income decreased, and household economic status worsened, as well as those whose importance of diet deteriorated due to COVID-19 were more likely to decrease time and effort for cooking. Although the increased group were more likely to prepare meals with raw ingredients, the decreased group showed higher frequency of using takeout. These results indicated major determinants of changes in time spending on food preparation in consequence of COVID-19, and highlighted essential targets for future nutrition education.Fumi HayashiYukari TakemiMDPI AGarticlecookingCOVID-19dietfood preparationadultsJapanNutrition. Foods and food supplyTX341-641ENNutrients, Vol 13, Iss 3864, p 3864 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	cooking COVID-19 diet food preparation adults Japan Nutrition. Foods and food supply TX341-641
spellingShingle	cooking COVID-19 diet food preparation adults Japan Nutrition. Foods and food supply TX341-641 Fumi Hayashi Yukari Takemi Factors Influencing Changes in Food Preparation during the COVID-19 Pandemic and Associations with Food Intake among Japanese Adults
description	The primary aim of this study was to evaluate factors associated with changes in food-preparation practices during the Coronavirus Disease 2019 (COVID-19) pandemic in Japan and its associations to food-group intake. To examine this, a cross-sectional online survey was conducted in July 2020. Participants were 2285 adults aged 20–69 years who resided in any of 13 prefectures in Japan where specific COVID-19 regulations had been implemented. Self-reported changes in food-preparation practices when compared to the pre-COVID-19 pandemic period were measured as “increased” (24.6%), “decreased” (7.3%), and “no change” (68.1%), respectively. Stepwise logistic regression analyses indicated that participants who increased the time and effort for food preparation were younger in age, partially working remotely, experiencing reduced household income due to COVID-19, but highly concerned the importance of diet. On the other hand, participants whose household income decreased, and household economic status worsened, as well as those whose importance of diet deteriorated due to COVID-19 were more likely to decrease time and effort for cooking. Although the increased group were more likely to prepare meals with raw ingredients, the decreased group showed higher frequency of using takeout. These results indicated major determinants of changes in time spending on food preparation in consequence of COVID-19, and highlighted essential targets for future nutrition education.
format	article
author	Fumi Hayashi Yukari Takemi
author_facet	Fumi Hayashi Yukari Takemi
author_sort	Fumi Hayashi
title	Factors Influencing Changes in Food Preparation during the COVID-19 Pandemic and Associations with Food Intake among Japanese Adults
title_short	Factors Influencing Changes in Food Preparation during the COVID-19 Pandemic and Associations with Food Intake among Japanese Adults
title_full	Factors Influencing Changes in Food Preparation during the COVID-19 Pandemic and Associations with Food Intake among Japanese Adults
title_fullStr	Factors Influencing Changes in Food Preparation during the COVID-19 Pandemic and Associations with Food Intake among Japanese Adults
title_full_unstemmed	Factors Influencing Changes in Food Preparation during the COVID-19 Pandemic and Associations with Food Intake among Japanese Adults
title_sort	factors influencing changes in food preparation during the covid-19 pandemic and associations with food intake among japanese adults
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/53afc68e9afc4bd3b65d28cff804c029
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Factors Influencing Changes in Food Preparation during the COVID-19 Pandemic and Associations with Food Intake among Japanese Adults

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