Discipline of Nutrition and Dietetics, University of Auckland, Auckland 1023, New Zealand.
Department of Epidemiology and Biostatistics, University of Auckland, Auckland 1023, New Zealand.
Nutrients. 2021 Nov 1;13(11):3917. doi: 10.3390/nu13113917.
Research shows the shaping of food choices often occurs at home, with the family widely recognised as significant in food decisions. However, in this digital age, our eating habits and decision-making processes are also determined by smartphone apps, celebrity chefs, and social media. The 'COVID Kai Survey' online questionnaire assessed cooking and shopping behaviours among New Zealanders during the 2020 COVID-19 'lockdown' using a cross-sectional study design. This paper examines how sources of food choice inspirations (cooking-related advice and the reasons for recipe selection) are related to dietary patterns before and during the lockdown. Of the 2977 participants, those influenced by nutrition and health experts (50.9% before; 53.9% during the lockdown) scored higher for the healthy dietary pattern. Participants influenced by family and friends (35% before; 29% during the lockdown) had significantly higher scores for the healthy and the meat dietary patterns, whereas participants influenced by celebrity cooks (3.8% before; 5.2% during the lockdown) had significantly higher scores in the meat dietary pattern. There was no evidence that associations differed before and during the lockdown. The lockdown was related to modified food choice inspiration sources, notably an increase in 'comforting' recipes as a reason for recipe selection (75.8%), associated with higher scoring in the unhealthy dietary pattern during the lockdown. The lockdown in New Zealand saw an average decrease in nutritional quality of diets in the 'COVID Kai Survey', which could be partly explained by changes in food choice inspiration sources.
研究表明，食物选择的形成通常发生在家里，家庭在食物决策中被广泛认为是重要的。然而，在这个数字时代，我们的饮食习惯和决策过程也受到智能手机应用程序、名厨和社交媒体的影响。“COVID Kai 调查”在线问卷使用横断面研究设计，评估了 2020 年新西兰人在 COVID-19“封锁”期间的烹饪和购物行为。本文探讨了食物选择灵感来源（与烹饪相关的建议和食谱选择的原因）如何与封锁前后的饮食模式相关。在 2977 名参与者中，受营养和健康专家影响（封锁前 50.9%；封锁期间 53.9%）的人对健康饮食模式的评分更高。受家人和朋友影响（封锁前 35%；封锁期间 29%）的参与者在健康和肉类饮食模式方面的得分显著更高，而受名厨影响的参与者（封锁前 3.8%；封锁期间 5.2%）在肉类饮食模式方面的得分显著更高。在封锁前后，这些关联没有差异的证据。封锁与食物选择灵感来源的变化有关，尤其是“安慰”食谱作为选择食谱的原因（75.8%），这与封锁期间不健康饮食模式的得分更高有关。在新西兰，“COVID Kai 调查”显示，封锁期间饮食的营养质量平均下降，这在一定程度上可以解释为食物选择灵感来源的变化。
