The food choice determinants and adherence to Mediterranean diet in Iranian adults before and during COVID-19 lockdown: population-based study

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Nutrition & Food Science Pub Date : 2021-08-25 DOI:10.1108/NFS-01-2021-0044

M. Mohajeri, F. Ghannadiasl, Sajad Narimani, A. Nemati

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引用次数: 9

Abstract

Purpose: During the Coronavirus Disease 2019 (COVID-19) pandemic, some changes in dietary intake were observed. However, the determinants of food choice and adherence to the Mediterranean diet (MD) in this period were not studied so far for Iranian adults. This study aimed to assess the food choice determinants changes and Adherence to the MD of Iranian adults. Design/methodology/approach: This study was a cross-sectional study that was conducted from April 2019 to May 2020, based on the snowball sampling, and a total number of 2,540 adults from all the regions of Iran participated. The Food Choice Questionnaire was used to analyze food choice determinants, and the validated ten-item MD adherence screener was used to assess the adherence to the MD. Findings: Before the COVID-19 quarantine, sensory appeal and price were the most important factors in Iranian food choice (with the highest scores), but during the COVID-19 pandemic the important food choice determinants were health and weight control. Consumption of vegetables (71.85% vs 40.07%), fruits (60.70% vs 38.74%), legumes (24.72% vs 12.38%) and nuts (14.33%) increased significantly after the outbreak of quarantine. © 2021, Emerald Publishing Limited.

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在COVID-19封锁之前和期间，伊朗成年人的食物选择决定因素和对地中海饮食的坚持:基于人群的研究

目的：在2019冠状病毒病（新冠肺炎）大流行期间，观察到饮食摄入量的一些变化。然而，到目前为止，还没有对伊朗成年人在这一时期选择食物和坚持地中海饮食（MD）的决定因素进行研究。本研究旨在评估伊朗成年人的食物选择决定因素变化和对MD的遵守情况。设计/方法/方法：这项研究是一项横断面研究，于2019年4月至2020年5月进行，基于滚雪球抽样，来自伊朗所有地区的2540名成年人参与了研究。食物选择问卷用于分析食物选择决定因素，经验证的十项MD依从性筛查器用于评估MD的依从性。研究结果：在新冠肺炎隔离之前，感官吸引力和价格是伊朗食物选择的最重要因素（得分最高），但在新冠肺炎大流行期间，重要的食物选择决定因素是健康和体重控制。检疫爆发后，蔬菜（71.85%对40.07%）、水果（60.70%对38.74%）、豆类（24.72%对12.38%）和坚果（14.33%）的消费量显著增加。©2021，翡翠出版有限公司。

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来源期刊

Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.80

自引率

8.30%

发文量

期刊介绍： Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs