Food purchasing, preservation, and eating behavior during COVID-19 pandemic A consumer analysis

Main Article Content

Sibel Bölek

Keywords

COVID-19; eating habits; food purchasing habits; media

Abstract

Due to the highly infectious virus known as COVID-19 impacting the lives of the populace, more than any other event in recent memory, there is a pandemic in the world. In order to determine food purchasing behavior and eating habits, food preservation techniques and source of knowledge about COVID-19, 992 consumers living in İstanbul, the most populous city in Turkey, were surveyed. The questionnaire was disseminated to participants via an online platform. Thirty questions, including the demographics of participants, changes in purchasing behavior, knowledge, and attitudes about food preservation techniques, changes in eating habits, and source of knowledge about COVID-19, were asked. The results of this study surveyed that COVID-19 has changed food purchasing and eating habits of Turkish consumers significantly (p < 0.05). During the survey in late March of 2020 and late December of 2020, about 65% of respondents have tried to consume more food that boost the immune system and 58% of the respondents have been more willing to buy fresh products. Consumers have greatly adopted preserving of food stuffs by freezing during quarantine days. This survey revealed that the effective use of media tools could increase awareness and lead to behavioral changes that can reduce the spread of COVID-19, especially in con-sumers aged over 65 years.

Abstract 67 | PDF Downloads 48 XML Downloads 49 HTML Downloads 9

References

Aday, S. and Aday, M. S., 2020. Impact of COVID-19 on the food supply chain. Food Quality and Safety 4(4): 167–180. https://doi.org/10.1093/fqsafe/fyaa024
Ali, S., Khalid, N., Javed, H.M.U. and Islam, D.M., 2021. Consumer adoption of online food delivery ordering (OFDO) services in Pakistan: The impact of the COVID-19 pandemic situation. Journal of Open Innovation: Technology, Market, and Complexity 7(1): 10. https://doi.org/10.3390/joitmc7010010
Bakalis, S., Valdramidis, V., Argyropoulos, D., Ahrne, L., Chen, J., Cullen, P. J., Cummins, E., Datta, A.K., Emmanouilidis, C., Foster T., Freyer, P.J., Gouseti, O., Hospido, A., Knoerzer, K., LeBail, A., Marangoni, A.G., Rao, P., Schlüter, O.K., Taoukis, P., Xanthakis, E., Van Impe, J., 2020. Perspectives from CO+ RE: How COVID-19 changed our food systems and food security paradigms. Current Research in Food Science, 3, 166. https://doi.org/10.1016/j.crfs.2020.05.003
Ben Hassen, T., El Bilali, H. and Allahyari, M.S., 2020. Impact of COVID-19 on food behavior and consumption in Qatar. Sustainability 12(17): 6973. https://doi.org/10.3390/su12176973
Bolek, S., 2020. Consumer knowledge, attitudes, and judgments about food safety: a consumer analysis. Trends in Food Science and Technology, 102, 242-248. https://doi.org/10.1016/j.tifs.2020.03.009
Bozkurt, H., Phan-Thien, K.Y., van Ogtrop, F., Bell, T. and McConchie, R., 2020. Outbreaks, occurrence, and control of norovirus and hepatitis a virus contamination in berries: a review. Critical Reviews in Food Science and Nutrition, 61(1), 116-138 https://doi.org/10.1080/10408398.2020.1719383
Butler, M.J. and Barrientos, R.M., 2020. The impact of nutrition on COVID-19 susceptibility and long-term consequences. Brain, Behavior, and Immunity, 87, 53-54. https://doi.org/10.1016/j.bbi.2020.04.040
Celik, B. and Dane, S., 2020. The effects of COVID-19 pandemic outbreak on food consumption preferences and their causes. Journal of Research in Medical and Dental Science 8(3): 169–173.
Center for Disease Control and Prevention (CDC), 2020. Coronavirus disease 2019 (COVID-19). Available at: https://www.cdc.gov/coronavirus/2019-ncov/need-extra-precautions/older-adults.html. Accessed 16 Dec 2020.
Center for Strategic and International Studies (CSIS), 2020. Covid-19 and food security. Available at: https://www.csis.org/programs/global-food-security-program/covid-19-and-food-security. Accessed 15 Dec 2020.
Chandra, R.K., 1992. Effect of vitamin and trace-element supplementation on immune responses and infection in elderly subjects. Lancet 340: 1124. https://doi.org/10.1016/0140-6736(92)93151-C
Chang, H.H. and Meyerhoefer, C.D., 2021. COVID‐19 and the demand for online food shopping services: empirical Evidence from Taiwan. American Journal of Agricultural Economics 103(2): 448–465. https://doi.org/10.1111/ajae.12170
Chenarides, L., Manfredo, M. and Richards, T.J., 2021. COVID‐19 and food supply chains. Applied Economic Perspectives and Policy 43(1): 270–279. https://doi.org/10.1002/aepp.13085
Criteo Coronavirus Survey, 2020. Coronavirus consumer trends: consumer electronics, pet supplies, and more. Resource document. Available at: https://www.criteo.com/insights/coronavirus-consumer-trends/. Accessed 4 Dec 2020.
Ellison, B., McFadden, B., Rickard, B.J. and Wilson, N.L., 2021. Examining food purchase behavior and food values during the COVID‐19 pandemic. Applied Economic Perspectives and Policy 43(1): 58–72. https://doi.org/10.1002/aepp.13118
Gaucheron, F., 2011. Milk and dairy products: a unique micronutrient combination. Journal of the American College of Nutrition 30(Suppl 5): 400S–409S. https://doi.org/10.1080/07315724.2011.10719983
Głąbska, D., Skolmowska, D. and Guzek, D., 2020. Population-based study of the changes in the food choice determinants of secondary school students: Polish adolescents’ COVID-19 experience (PLACE-19) study. Nutrients 12(9): 2640. https://doi.org/10.3390/nu12092640
Gov.uk. (2020). Guidance for consumers on coronavirus (COVID-19) and food. Available at: https://www.gov.uk/government/publications/guidance-for-consumers-on-coronavirus-covid-19-and-food/guidance-for-consumers-on-coronavirus-covid-19-and-food. Accessed 30 Dec 2020.
Grashuis, J., Skevas, T. and Segovia, M.S., 2020. Grocery shopping preferences during the COVID-19 pandemic. Sustainability 12(13): 5369. https://doi.org/10.3390/su12135369
Gundersen, C., Hake, M., Dewey, A. and Engelhard, E., 2021. Food insecurity during COVID‐19. Applied Economic Perspectives and Policy 43(1): 153–161. https://doi.org/10.1002/aepp.13100
Hirvonen, K., de Brauw, A. and Abate, G.T., 2021. Food consumption and food security during the COVID‐19 pandemic in Addis Ababa. American Journal of Agricultural Economics 103(3): 772–789. https://doi.org/10.1111/ajae.12206
Hobbs, J.E., 2020. Food supply chains during the COVID‐19 pandemic. Canadian Journal of Agricultural Economics/Revue canadienne d’agroeconomie 68(2): 171–176. https://doi.org/10.1111/cjag.12237
Jacobs, D.R., Jr, Andersen, L.F. and Blomhoff, R., 2007. Whole-grain consumption is associated with a reduced risk of noncardiovascular, noncancer death attributed to inflammatory diseases in the Iowa Women’s Health Study. The American Journal of Clinical Nutrition 85(6): 1606–1614. https://doi.org/10.1093/ajcn/85.6.1606
Jordan, R.E., Adab, P. and Cheng, K.K., 2020. Covid-19: risk factors for severe disease and death. BMJ 368: m1198. https://doi.org/10.1136/bmj.m1198
Kau, A.L., Ahern, P.P., Griffin, N.W., Goodman, A.L. and Gordon, J.I., 2011. Human nutrition, the gut microbiome and the immune system. Nature 474(7351): 327–336. https://doi.org/10.1038/nature10213
Khayyatzadeh, S.S., 2020. Nutrition and infection with COVID-19. Journal of Nutrition and Food Security 5(2): 93–96. https://doi.org/10.18502/jnfs.v5i2.2795
Kiousis, S., 2001. Public trust or mistrust? Perceptions of media credibility in the information age. Mass Communication and Society 4(4): 381–403. https://doi.org/10.1207/S15327825MCS0404_4
Lamarre, A. and Talbot, P.J., 1989. Effect of pH and temperature on the infectivity of human coronavirus 229E. Canadian Journal of Microbiology 35(10): 972–974. https://doi.org/10.1139/m89-160
Marinković, V. and Lazarević, J., 2021. Eating habits and consumer food shopping behaviour during COVID-19 virus pandemic: insights from Serbia. British Food Journal (Ahead of print) https://doi.org/10.1108/BFJ-11-2020-1072
Marty, L., de Lauzon-Guillain, B., Labesse, M. and Nicklaus, S., 2021. Food choice motives and the nutritional quality of diet during the COVID-19 lockdown in France. Appetite 157: 105005. https://doi.org/10.1016/j.appet.2020.105005
Nasheri, N., Vester, A. and Petronella, N., 2019. Foodborne viral outbreaks associated with frozen produce. Epidemiology and Infection (147): 1-8. https://doi.org/10.1017/S0950268819001791
Niles, M.T., Bertmann, F., Belarmino, E.H., Wentworth, T., Biehl, E. and Neff, R., 2020. The early food insecurity impacts of COVID-19. Nutrients 12(7): 2096. https://doi.org/10.3390/nu12072096
Özen, D., Tekindal, M.A. and Çevrimli, M.B., 2019. Modeling and forecasting meat consumption per Capita in Turkey. Erciyes Üniversitesi Veteriner Fakültesi Dergisi 16(2): 122–129. https://doi.org/10.32707/ercivet.595626
Packaging Europa, 2020. Live! Coronavirus coverage: packaged food manufacturers turn to direct-to-consumer channel. Available at: https://packagingeurope.com/navigating-the-coronavirus-crisis/. Accessed 14 Dec 2020.
Pastorino, B., Touret, F., Gilles, M., De Lamballerie, X. and Charrel, R.N., 2020. Evaluation of heating and chemical protocols for inactivating SARS-CoV-2. BioRxiv (Ahead of print). https://doi.org/10.1101/2020.04.11.036855
Restrepo, B.J., Rabbitt, M.P. and Gregory, C.A., 2021. The effect of unemployment on food spending and adequacy: Evidence from coronavirus‐induced firm closures. Applied Economic Perspectives and Policy 43(1), 185-204. https://doi.org/10.1002/aepp.13143
Richi, E.B., Baumer, B., Conrad, B., Darioli, R., Schmid, A. and Keller, U., 2015. Health risks associated with meat consumption: a review of epidemiological studies. International Journal of Vitamin and Nutrition Research 85(1–2): 70–78. https://doi.org/10.1024/0300-9831/a000224
SAS, 1999. Proprietary software. Release 8.2 (TS2MO), SAS Ins., Cary, NC.
Scacchi, A., Catozzi, D., Boietti, E., Bert, F. and Siliquini, R., 2021. COVID-19 lockdown and self-perceived changes of food choice, waste, impulse buying and their determinants in Italy: QuarantEat, a cross-sectional study. Foods 10(2): 306. https://doi.org/10.3390/foods10020306
Wang, E., An, N., Gao, Z., Kiprop, E. and Geng, X., 2020. Consumer food stockpiling behavior and willingness to pay for food reserves in COVID-19. Food Security 12(4): 739–747. https://doi.org/10.1007/s12571-020-01092-1