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Positive effects of COVID-19 on food preparation and expenditure habits: a comparative study across three countries

2022Journal article Open access
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dc.contributor.authorÖzen, Asli Emine
dc.contributor.authorKartarı, Asker
dc.contributor.authorCorreia, Antónia
dc.contributor.authorWen, Jun
dc.contributor.authorKozak, Metin
dc.date.accessioned2022-12-21T16:42:36Z
dc.date.available2022-12-21T16:42:36Z
dc.date.issued2022
dc.description.abstractObjective: This study seeks to empirically investigate how the changing eating habits affect health habits within three countries with entirely different cultures and diets to understand to what extent the pandemic may be responsible for these changes. Design: Specifically, a questionnaire was conducted in China, Portugal and Turkey in early 2021. A series of statistical analyses were performed to identify how changes in individuals' eating habits have influenced their diets, considering the pandemic context and the varying cultural contexts where this research was performed. Setting: A structured questionnaire form was developed and uploaded to an online platform with unique links for automatic distribution to respondents in each country. Data for the main survey were gathered between 3 January and 1 February 2021. Participants: Using snowball sampling, the authors leveraged their social networks by asking friends and colleagues to distribute the survey to potentially interested individuals. This distribution was stratified accordingly to the distribution of the population. The authors ultimately collected 319 useable surveys from China, 351 from Portugal and 449 from Turkey. Results: The pandemic inspired healthier food habits, mostly because people have additional time to cook, shop differently for food and spend more money on groceries. Conclusions: The study suggests that aside from cultural values and dietary habits, the available time and the fear of the pandemic most explained the new eating habits. Several implications are provided for researchers and overall society in these three countries.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1017/S1368980022001720pt_PT
dc.identifier.issn1368-9800
dc.identifier.urihttp://hdl.handle.net/10400.1/18703
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherCambridge University Presspt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFood preparationpt_PT
dc.subjectFood expenditurept_PT
dc.subjectCross-cultural researchpt_PT
dc.subjectChinapt_PT
dc.subjectPortugalpt_PT
dc.subjectTurkeypt_PT
dc.titlePositive effects of COVID-19 on food preparation and expenditure habits: a comparative study across three countriespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage3066pt_PT
oaire.citation.issue11pt_PT
oaire.citation.startPage3054pt_PT
oaire.citation.titlePublic Health Nutritionpt_PT
oaire.citation.volume25pt_PT
person.familyNameCorreia
person.givenNameAntónia
person.identifierR-000-K54
person.identifier.ciencia-id831F-FFD0-7A78
person.identifier.orcid0000-0002-6707-8289
person.identifier.scopus-author-id12140006700
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationd3eb5da0-42d2-408b-af65-664563a18f5f
relation.isAuthorOfPublication.latestForDiscoveryd3eb5da0-42d2-408b-af65-664563a18f5f

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