Ellis Amy, Jung Seung Eun, Palmer Frankie, Shahan Mackinsey
The University of Alabama, Department of Human Nutrition.
Public Health Nutr. 2022 Mar 23;25(6):1-29. doi: 10.1017/S1368980022000696.
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.
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.
Southeastern United States.
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.
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.
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.
由于老年人感染新型冠状病毒后出现重症和死亡的风险更高，保持社交距离一直是降低风险的主要手段。然而，这种生活方式的改变可能会影响饮食习惯和食物选择。本研究的目的是探讨在新冠疫情期间影响社区居住老年人饮食行为和饮食摄入的个体及人际因素。
进行了半结构化的个人访谈。所有访谈均进行了录音并逐字转录。使用演绎性内容分析法对定性数据进行分析以确定主题。
美国东南部。
23名60岁及以上的男性和女性（平均年龄71.9±7.7岁，男性占22%）完成了访谈和问卷调查。
在个体层面出现的主题包括饮食习惯和所吃食物的变化，大多数参与者表示在疫情期间选择了更健康的食物。参与者还报告说烹饪更频繁了，烹饪技能有所提高，并且烹饪成为了一种缓解压力的方式。尽管一些老年人表示零食和“安慰食品”的消费量增加了，但其他人指出情绪对食物选择没有影响。在人际层面，社交互动中技术使用的增加以及社会支持的重要性被确定为影响因素。
研究结果为如何帮助老年人在社交距离带来的生活方式变化中保持良好营养提供了见解。营养教育工作者可以利用疫情期间出现的积极行为变化，如增加烹饪和更多地使用技术进行社交互动。
