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首页> 美国卫生研究院文献>Nutrients >Dietary Behaviors in the Post-Lockdown Period and Its Effects on Dietary Diversity: The Second Stage of a Nutrition Survey in a Longitudinal Chinese Study in the COVID-19 Era
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Dietary Behaviors in the Post-Lockdown Period and Its Effects on Dietary Diversity: The Second Stage of a Nutrition Survey in a Longitudinal Chinese Study in the COVID-19 Era

机译：后锁定期间的饮食行为及其对膳食多样性的影响：在Covid-19时代纵向中学研究中营养调查的第二阶段

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摘要

Coronavirus disease 2019 (COVID-19) has imposed enormous challenges on people’s lifestyles. People in China have gradually returned to normal life; however, in the protracted pandemic, people may still follow certain dietary behaviors to cope with COVID-19. This study was the second stage of a longitudinal nutritional survey conducted in post-lockdown China that was aimed at exploring post-lockdown dietary behaviors and their effects on dietary diversity. In line with the first stage of the survey, the current dietary behaviors used to cope with COVID-19 and ways of purchasing food were determined. In addition, changes in dietary behavior compared to the same period in 2019 and those behaviors recommended to ensure food safety were also investigated. The Household Dietary Diversity Score (HDDS) was used to assess dietary diversity; this was also used in the first stage of the survey. Linear regression was used to model the associations between the HDDS, participants’ characteristics, and dietary behaviors. The data of 1994 participants were included in the analysis. The overall mean HDDS was 9.2 ± 2.0. Compared to the same period in 2019, a substantial proportion of participants self-reported that they had recently decreased eating in restaurants (61.6%) and reduced intakes of seafood (53.1%), imported frozen food (57.1%), and raw food (60.5%), while 64.8% of participants reported increased cooking at home. People with an increased consumption of seafood (adjusted OR (95%CI) = 0.56 (0.07, 1.04)) and raw food (adjusted OR (95%CI) = 0.74 (0.27, 1.21)) had a significantly higher HDDS. Participants who changed their consumption of imported frozen food (both increased and decreased) had a higher HDDS (adjusted OR (95%CI) = 0.56 (0.07, 1.04) and 0.27 (0.09, 0.44), respectively). People who depended more on purchasing food online had a significantly higher HDDS (adjusted OR (95%CI) = 0.29 (0.02, 0.55)). Compared to the data from stage 1, the proportion of people choosing healthy products to cope with COVID-19 did not greatly change and those people had a higher HDDS (adjusted OR (95%CI) = 0.31 (0.19, 0.42)). Although this study found that the proportion of people who chose to use alcohol or vinegar to prevent COVID-19 had decreased substantially compared to during lockdown, there were still 5.3% and 9.8% who followed these irrational behaviors. Regarding the dietary behavior regarding food safety, except for cooking food fully, fewer than half of participants followed the recommended dietary behaviors, including individual food servings (44.2%), using serving chopsticks and spoons (44.8%), and preparing raw and cooked food separately (43.3%). People who followed these behaviors had a better dietary diversity. In conclusion, during the post-lockdown period, people still followed certain dietary behaviors to cope with COVID-19. While some dietary behaviors were adopted to help prevent infection, irrational dietary behaviors were still followed. These behaviors were associated with the dietary diversity in Chinese adults.
机译：冠状病毒疾病2019（Covid-19）对人民的生活造成了巨大的挑战。中国人逐渐恢复正常生活;然而，在长期的大流行中，人们仍然可能遵循某些饮食行为来应对Covid-19。本研究是在锁定中国后的纵向营养调查的第二阶段，该调查旨在探索锁定后饮食行为及其对饮食多样性的影响。根据调查的第一阶段，确定用于应对Covid-19的当前饮食行为以及购买食物的方式。此外，饮食行为的变化与2019年同期相比，建议确保食品安全的行为也得到了调查。家庭饮食多样性分数（HDDS）用于评估饮食多样性;这也用于调查的第一阶段。线性回归用于模拟HDDS，参与者特征和饮食行为之间的关联。 1994年参与者的数据被列入分析。总体平均HDD为9.2±2.0。与2019年同期相比，大部分参与者自我报告说，他们最近在餐馆饮食（61.6％），减少了海鲜摄入量（53.1％），进口冷冻食品（57.1％）和生食（ 60.5％），64.8％的参与者报告在家里烹饪增加。海产消耗量增加（调整或（95％CI）= 0.56（0.07,104））和原料（调整或（95％CI）= 0.74（0.27,1.21））的人具有显着高的HDD。改变进口的冷冻食物（增加和减少）的参与者具有更高的HDD（调节或（95％CI）= 0.56（0.07,1.04）和0.27（0.09,0.44））。依赖于在线购买食物的人具有显着高的HDD（调整或（95％CI）= 0.29（0.02,0.55））。与第1阶段的数据相比，选择健康产品的人们要应对Covid-19的比例并没有大大变化，那些人具有更高的HDD（调整或（95％CI）= 0.31（0.19,0.42））。虽然这项研究发现，与在锁定期间，选择使用酒精或醋的人的比例大幅减少，但仍有5.3％和9.8％遵循这些非理性行为。关于有关食品安全的饮食行为，除了完全烹饪食物，少于一半的参与者，遵循推荐的饮食行为，包括各种食品服务（44.2％），使用服务筷子和勺子（44.8％），并制备原料和熟食单独（43.3％）。遵循这些行为的人具有更好的饮食多样性。总之，在锁定期间，人们仍然遵循某些饮食行为来应对Covid-19。虽然采用了一些饮食行为来帮助预防感染，但仍然仍然遵循非理性的饮食行为。这些行为与中国成年人的饮食多样性有关。

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