Impact of COVID-19 on Food Consumption and Marketing

COVID-19 has greatly disrupted lives and affected buying behavior of individuals. Countries were forced to impose lockdowns, alongside the practices of wearing masks, social distancing and hygiene have become the ‘new normal'. This situation forced consumers to re-work shopping habits, modify food patterns, develop healthy eating and online shopping behavior. With multiple waves of COVID-19 engulfing countries, pandemic effects are here to stay, suggesting food marketers explore the continuity of healthy food consumption with futuristic behavioral intention. For this purpose, this study uses a behavioral model perspective built upon the theory of planned behavior. A general review of the literature on food choice behavior is used. The literature review shows an integrated framework indicating linkages between the antecedents, consumers' behaviors, and behavior intentions/consequences from a sustainable behavioral model perspective.

Association between multiple sclerosis and dietary patterns based on the traditional concept of food nature: a case-control study in Iran

Introduction It remains a matter of debate whether traditional concepts regarding the nature of food affect the development and progression of multiple sclerosis (MS).To date, there are limited studies that have investigated the association between MS and dietary patterns based on the categories of food nature (hot, cold, or balanced) defined in traditional medicine. Method This case-control study was conducted from October 2019 to February 2020. In total, 60 patients diagnosed with MS within the preceding 6 months and referred to our neurology outpatient clinic were included in our case group. The control group included 180 patients who were referred to the same center for general or orthopedic surgery. Dietary intake was assessed in both groups through a reliable and valid semi-quantitative food frequency questionnaire. Data were assessed using principal component analysis. Results The mean age of the participants was 44.9 ± 17.33 years. The analysis showed that four food patterns were distinguished (eigenvalue > 1), namely “additives and cold-natured foods”, “hot and balanced foods and nuts”, “dairy and legumes”, and “hot and balanced starches”. These food patterns explained 57.8% of the total variance. After adjusting all confounding factors, individuals in the highest quartile and medium quartile of “additives and cold-natured foods” had an elevated MS risk compared with the lowest quartile (OR = 7.21, 95%CI = 2.01–12.38 and OR = 3.37, 95%CI = 1.02–11.35, respectively). Furthermore, individuals in the highest quartile of the “hot and balanced foods and nuts” group were protected against MS compared with its lowest quartile (OR = 0.28, 95%CI = 0.08–0.90). Moreover, a protective effect against MS was seen in the highest quartile of the “hot and balanced starches” group relative to its lowest quartile (OR = 0.34, 95%CI = 0.12–0.98). No significant association was found between “dairy and legumes” and the risk of MS. Conclusion This study revealed that dietary patterns based on the traditional concept of food nature might be associated with the risk of developing MS. This represents the first work in this area, so further research is recommended.

Identifying Nutrient Patterns in South African Foods to Support National Nutrition Guidelines and Policies

Food composition databases (FCDBs) provide the nutritional content of foods and are essential for developing nutrition guidance and effective intervention programs to improve nutrition of a population. In public and nutritional health research studies, FCDBs are used in the estimation of nutrient intake profiles at the population levels. However, such studies investigating nutrient co-occurrence and profile patterns within the African context are very rare. This study aimed to identify nutrient co-occurrence patterns within the South African FCDB (SAFCDB). A principal component analysis (PCA) was applied to 28 nutrients and 971 foods in the South African FCDB to determine compositionally similar food items. A second principal component analysis was applied to the food items for validation. Eight nutrient patterns (NPs) explaining 73.4% of the nutrient variation among foods were identified: (1) high magnesium and manganese; (2) high copper and vitamin B12; (3) high animal protein, niacin, and vitamin B6; (4) high fatty acids and vitamin E; (5) high calcium, phosphorous and sodium; (6) low moisture and high available carbohydrate; (7) high cholesterol and vitamin D; and (8) low zinc and high vitamin C. Similar food patterns (FPs) were identified from a PCA on food items, yielding subgroups such as dark-green, leafy vegetables and, orange-coloured fruit and vegetables. One food pattern was associated with high sodium levels and contained bread, processed meat and seafood, canned vegetables, and sauces. The data-driven nutrient and food patterns found in this study were consistent with and support the South African food-based dietary guidelines and the national salt regulations.

Food consumption habits of consumers in the Philippines: Changes amidst the pandemic

A quantitative descriptive strategy was applied to identify food patterns for Filipino consumers before, during and after the COVID-19 pandemic. Sampling was carried out using simple random sampling techniques. An electronic-questionnaire served as primary research instrument and was distributed through social media platforms to which 80 out of 250 responses were selected. Simple quantitative analysis such as mean value, frequency distribution and percentage were utilized. Results showed that the most of the respondent’s diet has wellness, social and psychological influence. Organic diet desires and self-cooking practices are continuing to grow. The study also showed that the essential aspects of food choice, health, quality and safety are increasingly being taken into account. The COVID-19 pandemic shifted the habits of food intake to healthier, influencing even the preference of consumed food. Thus, this study can be used as a theoretical guide especially for factors influencing the eating patterns during a pandemic. Ergo, food establishments can make use of the results to strategize to combat the COVID-19 pandemic by improving product quality on the basis of consumer needs and demands.

Affordability of Different Isocaloric Healthy Diets in Germany—An Assessment of Food Prices for Seven Distinct Food Patterns

Affordability of different isocaloric healthy diets in Germany—an assessment of food prices for seven distinct food patterns Background: For decades, low-fat diets were recommended as the ideal food pattern to prevent obesity, type 2 diabetes and their long-term complications. Nowadays, several alternatives considering sources and quantity of protein, fat and carbohydrates have arisen and clinical evidence supports all of them for at least some metabolic outcomes. Given this variety in diets and the lack of a single ideal diet, one must evaluate if patients at risk, many of which having a lower income, can actually afford these diets. Aim: We modelled four-week food plans for a typical family of two adults and two school children based on seven different dietary patterns: highly processed standard omnivore diet (HPSD), freshly cooked standard omnivore diet (FCSD), both with German average dietary composition, low-protein vegan diet (VeganD), low-fat vegetarian diet (VegetD), low-fat omnivore diet (LFD), Mediterranean diet (MedD) and high-fat moderate-carb diet (MCD). The isocaloric diets were designed with typical menu variation for all meal times. We then assessed the lowest possible prices for all necessary grocery items in 12 different supermarket chains, avoiding organic foods, special offers, advertised exotic super foods and luxury articles. Prices for dietary patterns were compared in total, stratified by meal time and by food groups. Results: Among all seven dietary patterns, price dispersion by supermarket chains was 12–16%. Lowest average costs were calculated for the VegetD and the FCSD, followed by HPSD, LFD, VeganD, MedD and—on top—MCD. VeganD, MedD and MCD were about 16%, 23% and 67% more expensive compared to the FCSD. Major food groups determining prices for all diets are vegetables, salads and animal-derived products. Calculations for social welfare severely underestimate expenses for any kind of diet. Conclusions: Food prices are a relevant factor for healthy food choices. Food purchasing is financially challenging for persons with very low income in Germany. Fresh-cooked plant-based diets are less pricy than the unhealthy HPSD. Diets with reduced carbohydrate content are considerably more expensive, limiting their use for people with low income. Minimum wage and financial support for long-term unemployed people in Germany are insufficient to assure a healthy lifestyle.

Pro-vegetarian food patterns and cardiometabolic risk in the PREDIMED-Plus study: a cross-sectional baseline analysis

Purpose We explored the cross-sectional association between the adherence to three different provegetarian (PVG) food patterns defined as general (gPVG), healthful (hPVG) and unhealthful (uPVG), and the cardiometabolic risk in adults with metabolic syndrome (MetS) of the PREDIMED-Plus randomized intervention study. Methods We performed a cross-sectional analysis of baseline data from 6439 participants of the PREDIMED-Plus randomized intervention study. The gPVG food pattern was built by positively scoring plant foods (vegetables/fruits/legumes/grains/potatoes/nuts/olive oil) and negatively scoring, animal foods (meat and meat products/animal fats/eggs/fish and seafood/dairy products). The hPVG and uPVG were generated from the gPVG by adding four new food groups (tea and coffee/fruit juices/sugar-sweetened beverages/sweets and desserts), splitting grains and potatoes and scoring them differently. Multivariable-adjusted robust linear regression using MM-type estimator was used to assess the association between PVG food patterns and the standardized Metabolic Syndrome score (MetS z-score), a composed index that has been previously used to ascertain the cardiometabolic risk, adjusting for potential confounders. Results A higher adherence to the gPVG and hPVG was associated with lower cardiometabolic risk in multivariable models. The regression coefficients for 5th vs. 1st quintile were − 0.16 (95% CI: − 0.33 to 0.01) for gPVG (p trend: 0.015), and − 0.23 (95% CI: − 0.41 to − 0.05) for hPVG (p trend: 0.016). In contrast, a higher adherence to the uPVG was associated with higher cardiometabolic risk, 0.21 (95% CI: 0.04 to 0.38) (p trend: 0.019). Conclusion Higher adherence to gPVG and hPVG food patterns was generally associated with lower cardiovascular risk, whereas higher adherence to uPVG was associated to higher cardiovascular risk.

Dimakan Sayang: Turning the Common into the Exclusive, Cassava Bread (Embal) in The Kei Islands, Southeast Maluku, Indonesia

This article traces changes in everyday narratives considering cassava bread (embal) in the Kei Islands. Various methods of data collection (participant observation, focused group discussion, and survey) were used, and applied purposively to produce critical narratives on the transformation of local food patterns. These data were collected over a short fieldwork period in 2016 from the villages of Wain, Rumaat, and Langgur in the Kei Islands, Southeast Maluku. As this traditional staple food is being replaced by rice, Kei people are creatively adjusting both their attitudes and appetites towards embal. Both conceptual (noetic)shifts and sensory (taste) shifts are apparent. The typical taste or flavor of embal is increasingly celebrated and regarded as a special blessing. Yet, at the same time, many young Kei are now preferring to eat imported rice more than embal. They are losing their appetite for consuming embal as a daily common food, even as they increasingly adore and celebrate it as a luxurious meal. This suggests that the villagers have become bigger consumers of imported food (rice and noodles) than their city-based counterparts. As such, embal consumers (the local food’s contributors to sovereignty) in the market will continuously be under pressure, diminishing in numbers, in accordance with the rise of its exclusive image. Such is the irony for cassava as food sovereignty in the Kei Islands.

Acculturation, Health Behaviors, and Social Relations among Chinese Immigrants Living in Spain

This study aims to identify acculturation experiences about social relations and health behaviors of first-generation Chinese immigrants in the South of Spain, including food patterns, physical exercise, and tobacco and alcohol use. A phenomenological qualitative study was conducted using semi-structured interviews, informal conversations, and field notes. All data were analyzed under the Berry’s Model of Acculturation. A total of 133 Chinese immigrants were included. Our findings show that separation was the dominant acculturation strategy, followed by integration and assimilation, while marginalization was not present in this immigrant population. Most of the immigrant population maintains a link to the customs of their home country, favoring the process of identity and collective self-esteem. These results can help health managers and the government to further understand Chinese immigrants in Europe and to establish appropriate health interventions to this group.

Pregnancy related cultural food practices among Pakistani women in the UK: a qualitative study

Background Food practices are influenced by cultural traditions which continue to be important among immigrant groups in their new homeland, especially during significant life events, such as marriage, pregnancy and funerals, as well as for religious ceremonies and festivities. Aim This study aims to explore pregnancy related food practices among first generation Pakistani women living in the UK. Methods A total of 10 first-generation immigrant women were recruited through a voluntary organisation following a convenience sampling technique and were interviewed. Findings The data revealed that the women attached different symbolic meanings to their food practices, particularly relating to pregnancy. These findings were based on 1) their understanding of the changes their body experienced during pregnancy and 2) responding to these changes through the consumption and/or avoidance of certain foods. Conclusion Understanding the cultural contexts of Pakistani women in the UK is important in order to promote healthy food patterns for that cohort during pregnancy.

Observational study on dietary patterns in pregnancy

Pregnancy nutrition influences the short-term maternal and fetal prognosis, but also the state of health in the future, an inadequate diet being associated with the risk of chronic diseases in adulthood. The purpose of the study is to characterize the diet of a group of pregnant women in Iasi county in terms of macronutrient intake, but also food patterns. Material and methods. An observational study was performed on a sample of 400 pregnant women which consisted in the application of a validated food frequency questionnaire. The foods consumed were grouped into categories: meat, eggs, fish, milk and dairy products, bread and cereals, vegetables, fruits, soups, seeds and oilseeds, sweets and fast food. Factor analysis (main component analysis method) was used for the analysis of food patterns. Results. The average energy intake in the studied group was 2197 kcal/day (95% CI: 2139.57-2255.74). The intake of macronutrients during pregnancy was 86.01 g protein (95% CI: 83.64-88.39), 76.97 g lipids (95% CI: 74.59-79.35) and 297.12 g carbohydrate (95% Cl: 287.86-306.38). We identified 3 dietary patterns that explained 43.01% of the variation of consumption behaviour: healthy consumption, consisting of a diet rich in soups, fruits, eggs and vegetables; traditional consumption, which has high consumption values for bread, dairy, meat, fat and unhealthy consumption rich in the intake of sweets, fast food and seeds. Conclusions. The identified food patterns draw attention to the existence of a category at risk of developing pathology related to inadequate nutrition in pregnancy.