Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students.

ABSTRACT:

Objective

This study aimed to analyze meal preparation and the place of its consumption by university students before and during the COVID-19 pandemic, according to their individual characteristics and cooking skills.

Methods

Data were collected with 1919 Brazilian university students using the Brazilian Cooking Skills Questionnaire (BCSQ) and questions about gender, living arrangement, knowing how to cook and location of meal consumption. Bayesian multilevel ordinal regression models were used to estimate the probabilities of meal preparation and local location of its consumption by Brazilian university students before and during the COVID-19 pandemic, according to their individual characteristics and cooking skills.

Results

Most of participants showed reported a hig

SUBMITTER: Dezanetti T 

PROVIDER: S-EPMC9007752 | biostudies-literature | 2022 Apr

REPOSITORIES: biostudies-literature