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Lamy, E., Viegas, C., Rocha, A., Lucas, M. R., Tavares, S., Capela-Silva, F....Anzman-Frasca, S. (2022). Changes in food behavior during the first lockdown of COVID-19 pandemic: A multi-country study about changes in eating habits, motivations, and food-related behaviors. Food Quality and Preference. 99

E. Lamy et al.,  "Changes in food behavior during the first lockdown of COVID-19 pandemic: A multi-country study about changes in eating habits, motivations, and food-related behaviors", in Food Quality and Preference, vol. 99, 2022

@article{lamy2022_1724531055482,
	author = "Lamy, E. and Viegas, C. and Rocha, A. and Lucas, M. R. and Tavares, S. and Capela-Silva, F. and Guedes, D. and Laureati, M. and Zianm, Z. and Machado, A. S. and Ellssel, P. and Freyer, B. and González-Rodrigo, E. and Calzadilla, J. and Majewski, E. and Prazeres, I. and Silva, V. and Juračak, J. and Vorlíčková, L. P. and Kamutali, A. and Tschá, E. R. and Villalobos, K. and Želvytė, R. and Monkeviciene, I. and Elati, J. and Souza Pinto, A. M. and Castelo, P. M. and Anzman-Frasca, S.",
	title = "Changes in food behavior during the first lockdown of COVID-19 pandemic: A multi-country study about changes in eating habits, motivations, and food-related behaviors",
	journal = "Food Quality and Preference",
	year = "2022",
	volume = "99",
	number = "",
	doi = "10.1016/j.foodqual.2022.104559",
	url = "https://www.sciencedirect.com/journal/food-quality-and-preference"
}

TY  - JOUR
TI  - Changes in food behavior during the first lockdown of COVID-19 pandemic: A multi-country study about changes in eating habits, motivations, and food-related behaviors
T2  - Food Quality and Preference
VL  - 99
AU  - Lamy, E.
AU  - Viegas, C.
AU  - Rocha, A.
AU  - Lucas, M. R.
AU  - Tavares, S.
AU  - Capela-Silva, F.
AU  - Guedes, D.
AU  - Laureati, M.
AU  - Zianm, Z.
AU  - Machado, A. S.
AU  - Ellssel, P.
AU  - Freyer, B.
AU  - González-Rodrigo, E.
AU  - Calzadilla, J.
AU  - Majewski, E.
AU  - Prazeres, I.
AU  - Silva, V.
AU  - Juračak, J.
AU  - Vorlíčková, L. P.
AU  - Kamutali, A.
AU  - Tschá, E. R.
AU  - Villalobos, K.
AU  - Želvytė, R.
AU  - Monkeviciene, I.
AU  - Elati, J.
AU  - Souza Pinto, A. M.
AU  - Castelo, P. M.
AU  - Anzman-Frasca, S.
PY  - 2022
SN  - 0950-3293
DO  - 10.1016/j.foodqual.2022.104559
UR  - https://www.sciencedirect.com/journal/food-quality-and-preference
AB  - The COVID-19 pandemic resulted in severe, unprecedented changes affecting the world population. Restrictions in mobility, social distancing measures, and the persistent social alarm, during the first period of pandemic, resulted in dramatic lifestyle changes and affected physical and psychological wellbeing on a global scale. An international research team was constituted to develop a study involving different countries about eating motivations, dietary habits and behaviors related with food intake, acquisition, and preparation. This study presents results of an online survey, carried out during the first lockdown, in 2020, assessing food-related behavior and how people perceived them to change, comparatively to the period preceding the COVID-19 outbreak. A total of 3332 responses, collected from 16 countries, were considered for analysis [72.8% in Europe, 12.8% in Africa, 2.2% in North America (USA) and 12.2% in South America]. Results suggest that the main motivations perceived to drive food intake were familiarity and liking. Two clusters were identified, based on food intake frequency, which were classified as “healthier” and “unhealthier”. The former was constituted by individuals with higher scholarity level, to whom intake was more motivated by health, natural concerns, and weight control, and less by liking, pleasure or affect regulation. The second cluster was constituted by individuals with a higher proportion of male and intake more influenced by affect-related motivations. During this period, a generalized lower concern with the convenience attributes of foods was noted (namely, choice of processed products and fast-food meals), alongside an increase in time and efforts dedicated to home cooking. Understanding the main changes and their underlying motivations in a time of unprecedented crisis is of major importance, as it provides the scientific support that allows one to anticipate the implications for the future of the global food and nutrition system and, consequently, to take the appropriate action.
ER  -