Ellen S Mitchell1, Qiuchen Yang2, Heather Behr3, Laura Deluca4, Paul Schaffer2. 1. Noom Inc., New York, NY, United States. Electronic address: siobhan@noom.com. 2. Noom Inc., New York, NY, United States. 3. Noom Inc., New York, NY, United States; Department of Integrative Health, Saybrook University, Oakland, CA, United States. 4. Noom Inc., New York, NY, United States; Ferkauf Graduate School of Psychology, Yeshiva University, Bronx, NY, United States.
Abstract
BACKGROUND AND AIMS: Food preferences are often modified in populations during stressful, unanticipated events. We examined how a U.S. population's food choices changed during the beginning of the COVID-19 stay-at-home orders, specifically during the spring of 2020. METHODS AND RESULTS: Daily dietary intake data from a digital behavior change weight loss program, which includes an interface for logging meals, beverages, and snacks, were analyzed to assess self-reported food choices from March 5-March 11, 2020 ("Start-COVID") and during the first week of the COVID-19 lockdown (March 12-March 18, 2020; "during-COVID"). The final sample consisted of 381,564 participants: 318,076 (83.4%) females, the majority who were aged 45-65 years (45.2%). Results indicate that self-reported servings of fresh fruit and vegetable intake decreased from start-to during-COVID, while intake of red meat and starchy vegetables increased. More men than women increased their intake of red meat and processed meat. Less overall change in fruit and vegetable consumption was seen in those 66 and older, compared to aged 18-35. Lean meat and starchy vegetable intake increased in older participants, but the change was negligible in younger subjects. More subjects aged 18-35 years reduced their intake of caffeine, desserts, lean meat, and salads compared to older participants. No changes were observed in snack or alcohol intake logged. CONCLUSION: This study revealed that particular food groups were altered according to age and gender during the first weeks of COVID lockdown. Understanding changes in food choices during a crisis may be useful for preparing supply chains and public health responses.
BACKGROUND AND AIMS: Food preferences are often modified in populations during stressful, unanticipated events. We examined how a U.S. population's food choices changed during the beginning of the COVID-19 stay-at-home orders, specifically during the spring of 2020. METHODS AND RESULTS: Daily dietary intake data from a digital behavior change weight loss program, which includes an interface for logging meals, beverages, and snacks, were analyzed to assess self-reported food choices from March 5-March 11, 2020 ("Start-COVID") and during the first week of the COVID-19 lockdown (March 12-March 18, 2020; "during-COVID"). The final sample consisted of 381,564 participants: 318,076 (83.4%) females, the majority who were aged 45-65 years (45.2%). Results indicate that self-reported servings of fresh fruit and vegetable intake decreased from start-to during-COVID, while intake of red meat and starchy vegetables increased. More men than women increased their intake of red meat and processed meat. Less overall change in fruit and vegetable consumption was seen in those 66 and older, compared to aged 18-35. Lean meat and starchy vegetable intake increased in older participants, but the change was negligible in younger subjects. More subjects aged 18-35 years reduced their intake of caffeine, desserts, lean meat, and salads compared to older participants. No changes were observed in snack or alcohol intake logged. CONCLUSION: This study revealed that particular food groups were altered according to age and gender during the first weeks of COVID lockdown. Understanding changes in food choices during a crisis may be useful for preparing supply chains and public health responses.
Authors: Giacomo Pietro Vigezzi; Paola Bertuccio; Camilla Bonfadini Bossi; Andrea Amerio; Luca Cavalieri d'Oro; Giuseppe Derosa; Licia Iacoviello; David Stuckler; Alberto Zucchi; Alessandra Lugo; Silvano Gallus; Anna Odone Journal: Prim Care Diabetes Date: 2022-06-20 Impact factor: 2.567
Authors: S Bruno; A Bazzani; S Marantonio; F Cruz-Sanabria; D Benedetti; P Frumento; G Turchetti; U Faraguna Journal: Sleep Med Date: 2022-01-11 Impact factor: 3.492