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Pfeifer D, Rešetar J, Šteković M, Czlapka-Matyasik M, Verbanac D, Gajdoš Kljusurić J. Diet Quality and Its Association with Lifestyle and Dietary Behaviors among Croatian Students during Two COVID-19 Lockdowns. Foods 2023; 12:2532. [PMID: 37444271 DOI: 10.3390/foods12132532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 06/13/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
The present study aims to assess the diet quality, the relationship between diet quality and lifestyle, and the association of diet quality with body mass index and students' field of study during COVID-19 lockdown periods (spring and winter) in 2020. Datasets were collected via an anonymous online self-reported questionnaire distributed during two time periods using social media. A total of 1939 Croatian students (82.4% women and 17.6% men) completed the questionnaire. Diet quality was assessed using the pro-healthy diet index (pHDI) and non-healthy diet index (nHDI). An increase in diet quality was noted during both lockdown periods but was lower during the winter lockdown. Cooking for oneself was associated with a high level of pHDI, while ordering or buying ready-to-eat food was linked to a low level of pHDI. Additionally, a decrease in screen time and increased physical activity was associated with high pHDI values. Furthermore, during both lockdown periods, students with a BMI above 30 kg/m2 had the highest nHDI values compared to other students. Although positive changes were found during both lockdown periods, they were less pronounced throughout the winter lockdown. Further studies are needed to elucidate the real impact of these changes in the post-COVID period.
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Affiliation(s)
- Danijela Pfeifer
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | - Josip Rešetar
- Faculty of Pharmacy and Biochemistry, University of Zagreb, 10000 Zagreb, Croatia
| | - Martin Šteković
- Faculty of Pharmacy and Biochemistry, University of Zagreb, 10000 Zagreb, Croatia
| | | | - Donatella Verbanac
- Faculty of Pharmacy and Biochemistry, University of Zagreb, 10000 Zagreb, Croatia
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Nagib N, Horita R, Miwa T, Adachi M, Tajirika S, Imamura N, Ortiz MR, Yamamoto M. Impact of COVID-19 on the mental health of Japanese university students (years II-IV). Psychiatry Res 2023; 325:115244. [PMID: 37182282 DOI: 10.1016/j.psychres.2023.115244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 05/04/2023] [Accepted: 05/05/2023] [Indexed: 05/16/2023]
Abstract
This study aimed to investigate the differences in mental health during COVID-19, specifically among second-, third-, and fourth-year Japanese university students (n = 2,157; n = 2,000; and n = 2,284; respectively). A one-way MANOVA was conducted to assess the association between year of enrollment (academic years 2020, 2021, and 2022) and each of the eight subscales of the counseling Center Assessment Psychological Symptoms-Japanese. For second-year students, depression and generalized anxiety mean scores were higher in 2021 than those in 2020 and 2022. Alcohol use mean scores got smaller each year. For third-year students, depression, generalized anxiety, social anxiety, hostility, and alcohol use were significantly higher in 2021 than those in 2020 and 2022. Among fourth-year students, means for all eight subscale categories were significantly higher in 2021 than those in 2020 and 2022. The findings found worsened mental health profiles during 2021, which recovered to approximate pre-pandemic levels in 2022. This study demonstrates that university students' mental health has been negatively impacted by the COVID-19 pandemic, an effect which is more salient among fourth-year students. Further, it offers insights into mental health trends among Japanese university students and a possible foundation for learning about changes among university students worldwide.
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Affiliation(s)
- Natalie Nagib
- College of Public Health, University of South Florida, Tampa, FL 33620, United States
| | - Ryo Horita
- Health Administration Center, Gifu University, Gifu 501-1193, Japan; Gifu University Hospital, Japan.
| | - Takao Miwa
- Health Administration Center, Gifu University, Gifu 501-1193, Japan; Gifu University Hospital, Japan; Graduate School of Medicine, Gifu University, Japan
| | - Miho Adachi
- Health Administration Center, Gifu University, Gifu 501-1193, Japan; Gifu University Hospital, Japan
| | - Satoko Tajirika
- Health Administration Center, Gifu University, Gifu 501-1193, Japan; Gifu University Hospital, Japan; Graduate School of Medicine, Gifu University, Japan
| | - Nanako Imamura
- Health Administration Center, Gifu University, Gifu 501-1193, Japan
| | - Miguel Reina Ortiz
- College of Public Health, University of South Florida, Tampa, FL 33620, United States
| | - Mayumi Yamamoto
- Health Administration Center, Gifu University, Gifu 501-1193, Japan; Gifu University Hospital, Japan; United Graduate School of Drug Discovery and Medical Information Sciences, Gifu University, Japan
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Hayashi F, Takemi Y. Determinants of Changes in the Diet Quality of Japanese Adults during the Coronavirus Disease 2019 Pandemic. Nutrients 2022; 15:nu15010131. [PMID: 36615788 PMCID: PMC9823767 DOI: 10.3390/nu15010131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/16/2022] [Accepted: 12/26/2022] [Indexed: 12/29/2022] Open
Abstract
This study evaluated changes in diet quality during the coronavirus disease 2019 (COVID-19) pandemic and its association with variations in attitudes or behavior, as well as health status changes. Participants were Japanese adults aged 20-69 years who resided in 13 prefectures where specific cautions were announced to prevent the spread of the virus. An online survey was conducted in September 2021, and participants were those who shopped for food or prepared meals more than twice a week during the survey. Overall, 2101 participants were analyzed. An improved or worsened diet quality was determined based on changes in food consumption patterns, and participants were categorized into three groups (improved diet quality (IDQ), worsened diet quality (WDQ), and others). The IDQ group participants (10.2%) improved their dietary consciousness during COVID-19, cooked almost everything from ingredients, and increased their balanced meal eating frequency. However, the WDQ participants (11.1%) had worsened dietary consciousness and increased consumption of takeaway meals and alcohol but decreased balanced meal consumption. Cooking frequency changes were not independent determinants of variations in diet quality. Our results show that the diet quality changes during COVID-19 were possibly caused by changes in dietary consciousness or different levels of meal preparation practices.
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Ellis A, Jung SE, Palmer F, Shahan M. Individual and Interpersonal Factors Affecting Dietary Intake of Community-Dwelling Older Adults during the COVID-19 Pandemic. Public Health Nutr 2022; 25:1-29. [PMID: 35318906 PMCID: PMC9002146 DOI: 10.1017/s1368980022000696] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 11/24/2021] [Accepted: 03/17/2022] [Indexed: 01/14/2023]
Abstract
OBJECTIVE As older adults are at higher risk for severe illness and mortality from SARS-CoV-2 infection, social distancing has been a primary means of mitigating risk. However, this lifestyle change may impact eating habits and food choices. The aim of this study was to explore individual and interpersonal factors affecting the eating behaviors and dietary intake of community-dwelling older adults during the COVID-19 pandemic. DESIGN Semi-structured individual interviews were conducted. All interviews were audio-recorded and transcribed verbatim. Qualitative data were analyzed using a deductive content analysis approach to identify themes. SETTING Southeastern United States. PARTICIPANTS Twenty-three men and women, 60 years of age and older (mean age 71.9 ± 7.7, 22% male) completed both the interview and questionnaire. RESULTS Themes that emerged at the individual level included changes in eating habits and foods eaten, with most participants reporting healthier food choices during the pandemic. Participants also reported more frequent cooking, improved cooking skills, and cooking as a form of stress relief. Although some older adults described increased snacking and consumption of "comfort foods", others noted no influence of mood on food choices. At the interpersonal level, an increased use of technology for social interaction and the importance of social support were identified as influencing factors. CONCLUSIONS Findings provide insight on how to help older adults maintain good nutrition amidst lifestyle changes imposed by social distancing. Nutrition educators may capitalize on positive behavior changes that occurred during the pandemic such as increased cooking and increased use of technology for social interaction.
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Affiliation(s)
- Amy Ellis
- Department of Human Nutrition, University of Alabama, Russell Hall, Box 870311, Tuscaloosa, AL35487, USA
| | - Seung Eun Jung
- Department of Human Nutrition, University of Alabama, Russell Hall, Box 870311, Tuscaloosa, AL35487, USA
| | - Frankie Palmer
- Department of Human Nutrition, University of Alabama, Russell Hall, Box 870311, Tuscaloosa, AL35487, USA
| | - Mackinsey Shahan
- Department of Human Nutrition, University of Alabama, Russell Hall, Box 870311, Tuscaloosa, AL35487, USA
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Rahman N, Ishitsuka K, Piedvache A, Tanaka H, Murayama N, Morisaki N. Convenience Food Options and Adequacy of Nutrient Intake among School Children during the COVID-19 Pandemic. Nutrients 2022; 14:nu14030630. [PMID: 35276988 PMCID: PMC8838923 DOI: 10.3390/nu14030630] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 01/26/2022] [Accepted: 01/26/2022] [Indexed: 11/22/2022] Open
Abstract
The COVID-19 pandemic has caused changes in the family food environment, resulting in more families relying on convenience food options. This study aimed to investigate diet quality by convenience food options (namely instant, frozen, and take-out foods) among Japanese school children during the COVID-19 pandemic. We examined the relationship between the frequency of consumption of convenience food options and nutritional status of the school children. The participants (671 children, 10–14 years old) were chosen to form a nationally representative sample of the Japanese population. Using questionnaires completed by the participants’ guardians, information was collected on the frequency of instant, frozen, and take-out food consumption. Habitual food and nutrient intake were collected using a validated food frequency questionnaire, completed by the children with help from their guardian(s). “Frequent” consumption was defined as consumption of instant, frozen, and/or take-out foods on more than 5 days per week. Using 19 nutrients and their respective dietary reference intake (DRI) values, an index was created to label each child’s nutrient intake as “Adequate”, “Inadequate”, “Excess”, or “Deficient.” Compared to children with non-frequent consumption, school children with frequent instant food consumption had significantly higher rates of inadequate nutrient intake (risk ratio (RR) = 3.0 [95% CI: 1.6–5.6]) and excess nutrient intake (RR = 2.3 [95% CI: 1.3–4.2]), while school children with frequent take-out food consumption had significantly higher rates of inadequate nutrient intake (RR = 2.1 [95% CI: 1.3–3.3]). There were no significant differences for children with frequent frozen-food intake. These associations did not change when adjusting for sociodemographic factors. Our results suggest that the frequent consumption of instant or take-out foods among school children results in non-adequate nutritional intake.
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Affiliation(s)
- Nihaal Rahman
- Department of Social Medicine, National Center for Child Health and Development, 2-10-1 Okura, Setagaya-ku, Tokyo 157-8535, Japan; (N.R.); (A.P.); (H.T.); (N.M.)
| | - Kazue Ishitsuka
- Department of Social Medicine, National Center for Child Health and Development, 2-10-1 Okura, Setagaya-ku, Tokyo 157-8535, Japan; (N.R.); (A.P.); (H.T.); (N.M.)
- Correspondence: ; Tel.: +81-3-3416-0181
| | - Aurélie Piedvache
- Department of Social Medicine, National Center for Child Health and Development, 2-10-1 Okura, Setagaya-ku, Tokyo 157-8535, Japan; (N.R.); (A.P.); (H.T.); (N.M.)
| | - Hisako Tanaka
- Department of Social Medicine, National Center for Child Health and Development, 2-10-1 Okura, Setagaya-ku, Tokyo 157-8535, Japan; (N.R.); (A.P.); (H.T.); (N.M.)
| | - Nobuko Murayama
- Department of Health and Nutrition, Faculty of Human Life Studies, University of Niigata Prefecture, 471 Ebigase, Higashi-ku, Niigata 950-8680, Japan;
| | - Naho Morisaki
- Department of Social Medicine, National Center for Child Health and Development, 2-10-1 Okura, Setagaya-ku, Tokyo 157-8535, Japan; (N.R.); (A.P.); (H.T.); (N.M.)
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