Pfeifer Danijela, Rešetar Josip, Šteković Martin, Czlapka-Matyasik Magdalena, Verbanac Donatella, Gajdoš Kljusurić Jasenka
Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia.
Faculty of Pharmacy and Biochemistry, University of Zagreb, 10000 Zagreb, Croatia.
Foods. 2023 Jun 29;12(13):2532. doi: 10.3390/foods12132532.
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/m 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.
本研究旨在评估2020年新冠疫情封锁期间（春季和冬季）学生的饮食质量、饮食质量与生活方式之间的关系，以及饮食质量与体重指数和学生专业的关联。通过社交媒体在两个时间段内分发匿名在线自我报告问卷来收集数据集。共有1939名克罗地亚学生（82.4%为女性，17.6%为男性）完成了问卷。使用健康饮食指数（pHDI）和非健康饮食指数（nHDI）评估饮食质量。在两个封锁期间，饮食质量均有所提高，但冬季封锁期间增幅较小。自己做饭与高水平的pHDI相关，而订购或购买即食食品则与低水平的pHDI相关。此外，屏幕使用时间减少和体育活动增加与高pHDI值相关。此外，在两个封锁期间，体重指数高于30kg/m的学生与其他学生相比，nHDI值最高。尽管在两个封锁期间都发现了积极变化，但在整个冬季封锁期间这些变化不太明显。需要进一步研究以阐明新冠疫情后这些变化的实际影响。
