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

ABSTRACT: 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 worki

SUBMITTER: Hayashi F 

PROVIDER: S-EPMC8620480 | biostudies-literature | 2021 Oct

REPOSITORIES: biostudies-literature