Student Research Committee, Faculty of Health, Qazvin University of Medical Sciences, Qazvin, Iran.
Department of Nutrition, School of Heath, Qazvin University of Medical Sciences, Qazvin, Iran.
PLoS One. 2024 Aug 13;19(8):e0308689. doi: 10.1371/journal.pone.0308689. eCollection 2024.
The long-term impact of COVID-19 on nutrition and community health is inevitably noticeable. These effects can change the nutritional behavior and lifestyle of survivors. Due to the COVID consequential fear and anxiety, the pandemic can alter the motivations for choosing, buying, and consuming food. The relationship between nutritional behavior and COVID-19 fear is the primary purpose of this research.
MATERIALS & METHODS: This cross-sectional study was conducted via online and face-to-face surveys. Accessing participants was through health centers of Qazvin, Iran, and the selected centers were sampled by cluster sampling method. The study population included 331 adults aged 18 to 65. Data were collected in three sections using valid questionnaires. The Demographic Questionnaire, FCV-19S, and FCQ were used to gather demographic information, the level of fear caused by COVID-19, and food choice motivations, respectively. The statistical analyzes were performed using R software. Analysis of variance and linear regression methods were used to determine the effect of independent variables on dependent variables (p = 0.05).
The mean score of fear of COVID-19 in the study population was 15.25 ± 5.78. Price, Mood, Natural content, Familiarity, Convenience, and Ethical concerns were significantly and positively associated with fear of COVID-19 (p<0.05). The only food motive significantly different than before during COVID-19 was Health, which was increased (p = 0.02). Sensory appeal and Health were the most important motivations for food choices before and during COVID-19. The Ethical concern was considered the least important food motivation.
Some food motivations were associated with fear of COVID-19, possibly due to their psychological nature. The increasing importance of the Health factor and Natural content motivations can relate to the advice of experts on the importance of eating healthy food to counteract COVID-19 and indicate people's preference for this training.
COVID-19 对营养和社区健康的长期影响不可避免地引人注目。这些影响可能会改变幸存者的营养行为和生活方式。由于 COVID 带来的恐惧和焦虑，大流行可能会改变人们选择、购买和消费食物的动机。本研究的主要目的是研究营养行为与 COVID-19 恐惧之间的关系。
本横断面研究通过在线和面对面调查进行。通过伊朗卡齐凡省的健康中心获取参与者，所选中心采用聚类抽样法进行抽样。研究人群包括 331 名 18 至 65 岁的成年人。使用有效的问卷分三部分收集数据。人口统计学问卷、FCV-19S 和 FCQ 分别用于收集人口统计学信息、COVID-19 引起的恐惧程度以及食物选择动机。使用 R 软件进行统计分析。使用方差分析和线性回归方法确定自变量对因变量的影响（p = 0.05）。
研究人群中对 COVID-19 的恐惧平均得分为 15.25 ± 5.78。价格、情绪、天然成分、熟悉度、便利性和道德关注与对 COVID-19 的恐惧呈显著正相关（p<0.05）。唯一在 COVID-19 期间与之前显著不同的食物动机是健康，它有所增加（p = 0.02）。在 COVID-19 之前和期间，感官吸引力和健康是食物选择的最重要动机。道德关注是最不重要的食物动机。
一些食物动机与对 COVID-19 的恐惧有关，这可能是由于它们的心理性质。健康因素和天然成分动机的重要性增加可能与专家关于食用健康食品对抗 COVID-19 的重要性的建议有关，并表明人们对此类培训的偏好。
