Caso Daniela, Guidetti Margherita, Capasso Miriam, Cavazza Nicoletta
Department of Humanities, University of Naples "Federico II", Via Porta di Massa, 1, 80131 Naples, Italy.
Department of Communication and Economics, University of Modena-Reggio Emilia, viale Allegri, 9, 42121 Reggio Emilia, Italy.
Food Qual Prefer. 2022 Jan;95:104275. doi: 10.1016/j.foodqual.2021.104275. Epub 2021 May 29.
With the COVID-19 outbreak, structural constraints and social psychological factors changed the dietary habits of many people. This two-wave longitudinal study performed in Italy aimed to explore people's perceptions of changes in healthy and unhealthy food consumption before and during the first lockdown and the possible persistence of such changes after its official end, as a function of the number of people cohabiting, negative emotion activation, and individual eating styles. A total of 728 Italian adults completed self-reported food consumption measures and related psychological variables at both time points. In the lockdown period, participants reported an increase in healthy food consumption and involvement in cooking and a decrease in the consumption of junk food. This general pattern was stronger for both young and restrained eaters. The intensity of negative emotions and the number of cohabitants were not associated with the examined behaviour. In the post-lockdown period, the new consumption pattern acquired during the confinement was partially discontinued: participants cut down their healthy food consumption as well as their involvement in food preparation, but they continued to reduce their junk food intake. These results suggest that people's food consumption patterns can easily improve when the situation is favourable (e.g., more time and opportunities for cooking healthy meals) and offer an interesting theoretical contribution to understanding the factors useful in promoting healthy eating, in the event of a future outbreak.
随着新冠疫情的爆发，结构限制和社会心理因素改变了许多人的饮食习惯。这项在意大利进行的两波纵向研究旨在探讨人们在第一次封锁前和封锁期间对健康和不健康食品消费变化的认知，以及在封锁正式结束后这种变化可能的持续情况，这是同居人数、负面情绪激活和个人饮食方式的函数。共有728名意大利成年人在两个时间点完成了自我报告的食品消费测量及相关心理变量的调查。在封锁期间，参与者报告称健康食品消费增加，参与烹饪的程度提高，垃圾食品消费减少。这种总体模式在年轻人和节制饮食者中更为明显。负面情绪的强度和同居人数与所研究的行为无关。在封锁后时期，封锁期间形成的新消费模式部分中断：参与者减少了健康食品消费以及参与食物准备的程度，但他们继续减少垃圾食品的摄入量。这些结果表明，当情况有利时（例如，有更多时间和机会烹饪健康膳食），人们的食品消费模式很容易改善，并为理解在未来疫情爆发时促进健康饮食的有用因素提供了有趣的理论贡献。
