Beyond “belly hunger”: Capabilities and motivation for eating nutritionally recommended food during stressful times

Food choice is a multifaceted process influenced by various factors, including biological, economic, physical, social, and psychological determinants. Individuals' food choices directly impact their health, yielding both positive and negative outcomes depending on the context. For example, the pandemic-induced increase in time spent at home presented an opportunity for more cooking, assumed to yield dietary benefits and reduced stress. However, adverse consequences such as overeating have also been associated with stressful situations. This study explores the connection between cooking readiness, stress levels, and consumers' adherence to nutritionally recommended or non-recommended food choices. Analyzing cross-country data from 1074 consumers (Brazil, Denmark) using structural equation modeling, the findings indicate that those ‘ready to cook’ tend to make more nutritionally recommended food choices. This highlights the importance of providing consumers with the skills, motivation, and opportunity to cook as a means to encourage healthy eating. The reported stress level is linked to a higher frequency of non-recommended food choices, suggesting that unhealthy food serves as a coping mechanism during crises. Understanding coping strategies in populations exposed to acute stressors is crucial for defining actions to mitigate negative nutritional and psychosocial outcomes. The study underscores the potential of cooking motivations and abilities arising from the pandemic to persist and promote enduring healthy eating behaviors. The first wave of COVID-19 is considered a stressor scenario, emphasizing the relevance of addressing cooking readiness in tailored interventions.