COVID-19 和食物偏好的变化：一项针对智利学生的小组研究。

IF 4.6 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite Pub Date : 2024-11-07 DOI:10.1016/j.appet.2024.107721

Elke D. Kanberger , Anja Leon Köbrich , Janosch Schobin

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引用次数: 0

摘要

COVID-19 大流行对生活的各个方面产生了深远的影响。本研究旨在调查 COVID-19 大流行是否改变了人们的饮食偏好，重点关注成本观念、环境因素和健康属性。我们在第一波大流行之前和期间对智利的本科生进行了一项小组研究，并进行了自填式在线调查。每次调查都包括一个离散选择实验（DCE），以了解学生的食物偏好。利用混合对数模型，我们的分析表明，在 COVID-19 大流行期间，对成本的敏感度、对环境影响小的食物的偏好以及对富含维生素的食物的偏好都有所提高。这些偏好的变化可归因于个人感知到的健康风险。这些研究结果表明，大流行提高了人们对可持续健康食品选择的认识，这对在全球危机期间推广这些选择具有重要意义。

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COVID-19 and shifting food preferences: A panel study among Chilean students

The COVID-19 pandemic had a profound impact on various aspects of life. This study aims to investigate whether the COVID-19 pandemic changed food preferences, focusing on cost perceptions, environmental factors, and health attributes. We conducted a panel study with self-administered online surveys among undergraduate students in Chile, both before and during the first wave of the pandemic. Each survey included a discrete choice experiment (DCE) to elicit food preferences. Using mixed logit models, our analysis shows that during the COVID-19 pandemic, sensitivity to cost, preference for foods with low environmental impact, and preference for vitamin-rich foods increased. These changes in preferences can be attributed to individuals' perceived health risks. These findings suggest that the pandemic increased awareness of sustainable and healthy food choices, with important implications for promoting these choices during global crises.

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来源期刊

Appetite 医学-行为科学

CiteScore

9.10

自引率

11.10%

发文量

566

审稿时长

13.4 weeks

期刊介绍： Appetite is an international research journal specializing in cultural, social, psychological, sensory and physiological influences on the selection and intake of foods and drinks. It covers normal and disordered eating and drinking and welcomes studies of both human and non-human animal behaviour toward food. Appetite publishes research reports, reviews and commentaries. Thematic special issues appear regularly. From time to time the journal carries abstracts from professional meetings. Submissions to Appetite are expected to be based primarily on observations directly related to the selection and intake of foods and drinks; papers that are primarily focused on topics such as nutrition or obesity will not be considered unless they specifically make a novel scientific contribution to the understanding of appetite in line with the journal's aims and scope.