Lockdown and eating habits among professionals and students

Authors

  • Ricard Celorio-Sardà Institut d'Estudis Catalans
  • Oriol Comas-Basté
  • M. Luz Latorre-Moratalla
  • M. Fernanda Zerón-Rugerio
  • Mireia Urpi-Sarda
  • Montserrat Illán-Villanueva
  • Andreu Farran-Codina
  • Maria Izquierdo-Pulido
  • M. Carmen Vidal-Carou

Keywords:

Covid-19, coronavirus, lockdown, dietary habits, lifestyle, e-survey, food sciences, university students.

Abstract

Since the World Health Organization (WHO) declared Covid-19 a global pandemic, the number of cases and deaths has risen rapidly, forcing countries around the world to confine their population in order to control the virus’s spread. In this study, changes in dietary habits and lifestyle during the Covid-19 lockdown from March to June 2020 have been evaluated in a specific Spanish population with an academic knowledge of food sciences. An online questionnaire, which covered sociodemographic data, dietary habits, food-related behaviours and lifestyle was distributed among professionals and students in the field of food sciences. During the lockdown, this population reported a significant increase in the consumption of fruits, vegetables, legumes, eggs, fish, and yogurt, along with a decrease in the intake of alcoholic beverages. Nevertheless, there was also an increase in the consumption of salty snacks, chocolate and homemade pastries. Poor sleep quality and increased working hours and sitting time were also reported. Overall, the studied population showed trends towards healthier dietary habits during the Covid-19 lockdown in comparison with the general population.

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How to Cite

Celorio-Sardà, R., Comas-Basté, O., Latorre-Moratalla, M. L., Zerón-Rugerio, M. F., Urpi-Sarda, M., Illán-Villanueva, M., Farran-Codina, A., Izquierdo-Pulido, M., & Vidal-Carou, M. C. (2021). Lockdown and eating habits among professionals and students. TECA: Tecnologia I Ciència Dels Aliments, 20, 31–38. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/149510

Issue

Vol. 20 (2021)

Section

Articles

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