CHANGES IN EATING HABITS OF YOUNG ADULTS BEFORE AND DURING COVID-19 LOCKDOWN: A SURVEY
Keywords:COVID-19; First-Wave; Pandemic; Young Adults; Food.
COVID-19 has drastically changed the lifestyle of people worldwide and routines have been modified. This survey is focused on understanding the changes in the physical and mental health as well as eating habits of the young adult population in Kerala, owing to the first wave of the pandemic induced lockdown; and compare it with the pre-lockdown conditions. A total of 616 volunteers participated in the study. It was conducted using online questionnaires circulated among young adults in the age group of 18-35, where 91.2% participants belonged to the first age group of 18-25 years. Participants responded to multiple choice and short answer questions on their lifestyle changes during the lockdown (March-July, 2020). Statistical analysis was done to evaluate the significance (p<0.05). The results depicted lesser consumption of restaurant and street foods. Meal consumption was more orderly compared to the pre-pandemic situation. Though, there was a hike in the amount of snack consumption (23%) and frequency (10%) during this period, there was trend towards consumption of fresh fruits from 29.7 to 37.6%. Similarly, preference for salty packaged snacks decrease from 62.6% to 32.1%. People opined that more time was spend on work-out and to stay fit, indicating the importance of healthy life-style. Preference for immune boosting foods, organic farming and organic foods, also showed an increase. However, the study group informed that the anxieties and mental stress increased during lockdown.
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Copyright (c) 2022 Nair Chithra Harinarayanan, Amala Tony, A. Aswathy, Jamshad, Dr. Maya Raman
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Copyright © International Journal for Research in Emerging Science and Technology, All rights reserved. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License
Licensed under Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License