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COVID-19 salgınında tüketicilerin gıda satın alma, gıda hijyeni ve beslenme davranışları

Year 2022, Volume: 8 Issue: 4, 302 - 311, 01.10.2022

Serap Coşansu Akdemir , Elif Başyazıcı , Ervin Atasoy , Gul Mazreku , Sinem Çetin , Samin Toupal

https://doi.org/10.3153/FH22028

Abstract

COVID-19 salgını sürecinde bireylerin gıda satın alma, gıda hijyeni ve beslenme davranışlarını belirlemek amacıyla 24 sorudan oluşan bir anket uygulanmıştır. Gönüllülük esasına dayalı olarak çevrimiçi gerçekleştirilen anket çalışmasına toplam 658 kişi katılmış olup, %67’si kadın, %33’ü erkek, %60’ı 18-24 ve %25’i 25-31 yaş aralığındadır. Anket sorularına verilen cevaplara göre salgın döneminde gıda temini için en fazla market alışverişi (%73.9) tercih edilmiş olup, en fazla bakliyat (%59.1) stoklanmıştır. Satın alma sırasında ürünlerin besin değerine salgın öncesine göre daha fazla dikkat edilmiş ve öncelikli olarak ambalajlı gıdalar tercih edilmiştir (%79.3). Taze meyve ve sebzelerin temizlenmesinde en fazla tercih edilen yöntemler akan su altında yıkama (%59.7) ve sirkeli suda bekletmedir (%43.2). Genellikle bireylerin salgın döneminde daha sağlıklı beslenme eğiliminde oldukları, ancak öğün sayısında bir miktar artış olduğu görülmüştür. Bağışıklık sisteminin güçlendirilmesi amacıyla başta C vitamini (%73) ve D vitamini (%40.5) olmak üzere besin takviyesi kullanıldığı anlaşılmaktadır. Ayrıca sosyal medya (%31.9) ve televizyon programları (%20.3) bireylerin beslenme davranışlarına yön vermede doktor tavsiyesinden (%32) sonra en fazla etkili olan kaynaklıdır.

Keywords

COVID-19 Salgın Satın alma Gıda hijyeni Beslenme

References

  • Aday, S., 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
  • Alıç, B., Olcay, N., Demir, M.K. (2021). Kara Mürverin (Sambucus nigra L.) Besinsel İçeriği ve Fonksiyonel Özellikleri. Journal of the Institute of Science and Technology, 11(2), 1140-1153. https://doi.org/10.21597/jist.765296
  • Altun, Y. (2020). Covid-19 pandemisinde kaygı durumu ve hijyen davranışları. STED/Sürekli Tıp Eğitimi Dergisi, 29(5), 312-317. https://doi.org/10.17942/sted.777035
  • Anwar, F., Altayb, H. N., Al-Abbasi, F. A., Al-Malki, A. L., Kamal, M. A., Kumar, V. (2021). Antiviral effects of probiotic metabolites on COVID-19. Journal of Biomolecular Structure and Dynamics, 39(11), 4175-4184. https://doi.org/10.1080/07391102.2020.1775123
  • Baltacı, A., Akaydın, H. (2020). COVID-19 pandemi sürecinin tüketicilerin gıda ürünlerini satın alma davranışları üzerindeki etkisi: Bir literatür taraması. Yüksek İhtisas Üniversitesi Sağlık Bilimleri Dergisi, 1, 57-64.
  • Bracale, R., Vaccaro, C. M. (2020). Changes in food choice following restrictive measures due to Covid-19. Nutrition, Metabolism and Cardiovascular Diseases, 30(9), 1423-1426. https://doi.org/10.1016/j.numecd.2020.05.027
  • Çağındı, Ö., Yeyinli, N., İnce, C., Dedeoğlu, M., Köse, E. (2022). COVID-19 hastalığını önlemede kullanılan takviye edici gıdalar ve sağlık üzerine etkileri. Gıda, 47(2), 183-198. https://doi.org/10.15237/gida.GD21146
  • Carr, A.C., Maggini, S. (2017). Vitamin C and immune function. Nutrients, 9(11), 1211. https://doi.org/10.3390/nu9111211
  • Çöl, M., Güneş, G. (2020). COVID-19 Salgınına Genel Bir Bakış in COVID-19, s: 1-8 (E-kitap) Editörler: Osman Memikoğlu ve Volkan Genç. Bölüm: Ankara Üniversitesi Basımevi: Ankara http://www.medicine.ankara.edu.tr/wpcontent/uploads/sites/121/2020/05/COVID-19-Kitap.pdf (Erişim Tarihi: 04.04.2022).
  • Daneshkhah, A., Agrawal, V., Eshein, A., Subramanian, H., Roy, H.K., Backman, V. (2020). The possible role of vitamin D in suppressing cytokine storm and associated mortality in COVID-19 patients. MedRxiv, https://doi.org/10.1101/2020.04.08.20058578
  • Dhakal, J., Jia, M., Joyce, J.D., Moore, G.A., Ovissipour, R., Bertke, A.S. (2021). Survival of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) and herpes simplex virus 1 (HSV-1) on Foods Stored at Refrigerated Temperature. Foods, 10(5), 1005. https://doi.org/10.3390/foods10051005
  • Donma, M.M., Donma, O. (2020). The effects of allium sativum on immunity within the scope of COVID-19 infection. Medical Hypotheses, 144, 109934. https://doi.org/10.1016/j.mehy.2020.109934
  • Doremalen, N. V., Bushmaker, T., Morris, D. H., Holbrook, M. G., Gamble, A., Williamson, B. N., ... Munster, V. J. (2020). Aerosol and surface stability of SARS-CoV-2 as compared with SARS-CoV-1. New England Journal of Medicine, 1564-1567. https://doi.org/10.1056/NEJMc2004973
  • Eroğlu, H. A. (2018). Su Tüketimi ve Vücut Kitle İndeksi (VKİ): Kesitsel Bir Çalışma. 3rd International Science Symposium. ISS2018, 59.
  • FDA (2020). Best practices for retail food stores, restaurants, and food pick-up/delivery services during the COVID-19 pandemic FDA. https://www.fda.gov/food/foodsafety-during-emergencies/best-practices-retail-food-stores-restaurants-and-foodpickupdelivery-services-during-covid-19 (Erişim Tarihi: 05.04.2022)
  • Galanakis, C.M., Aldawoud, T., Rizou, M., Rowan, N.J., Ibrahim, S.A. (2020). Food ingredients and active compounds against the coronavirus disease (COVID-19) pandemic: A comprehensive review. Foods, 9(11), 1701. https://doi.org/10.3390/foods9111701
  • Garipoğlu, G., Bozar, N. (2020). Covid-19 Salgınında Sosyal İzolasyonda Olan Bireylerin Beslenme Alışkanlıklarındaki Değişiklikler. Pearson Journal of Social Sciences & Humanities, 6(6), 100-113. https://doi.org/10.46872/pj.62
  • Göksu, Ö., Kumcağız, H. (2020). Covid-19 Salgınında Bireylerde Algılanan Stres Düzeyi ve Kaygı Düzeyleri. Electronic Turkish Studies, 15(4), 463-479. https://doi.org/10.7827/TurkishStudies.44397
  • Goodyear, V.A., Boardley, I., Chiou, S.Y., Fenton, S.A., Makopoulou, K., Stathi, A., Thompson, J. L. (2021). Social media use informing behaviours related to physical activity, diet and quality of life during COVID-19: a mixed-method study. BMC Public Health, 21(1), 1-14. https://doi.org/10.1186/s12889-021-11398-0
  • Karagöz, A., Karaalp, E., Kulaklı, F., Öncel, L., Aslan, D. (2009). Ankara'da yerel bir belediye'de çalışanların su tüketim sıklıklarının saptanması. Journal of Experimental and Clinical Medicine, 21(4), 163-168.
  • Kurian, S. J., Unnikrishnan, M. K., Miraj, S. S., Bagchi, D., Banerjee, M., Reddy, B. S., Rao, M. (2021). Probiotics in prevention and treatment of COVID-19: current perspective and future prospects. Archives of Medical Research, 52(6), 582-594. https://doi.org/10.1016/j.arcmed.2021.03.002
  • Macit, M.S. (2020). Covid-19 salgını sonrası yetişkin bireylerin beslenme alışkanlıklarındaki değişikliklerin değerlendirilmesi. Mersin Üniversitesi Sağlık Bilimleri Dergisi, 13(3), 277-288. https://doi.org/10.26559/mersinsbd.769698
  • Muscogiuri, G., Barrea, L., Savastano, S., Colao, A. (2020). Nutritional recommendations for CoVID-19 quarantine. European Journal of Clinical Nutrition, 74(6), 850-851. https://doi.org/10.1038/s41430-020-0635-2
  • Rajagopal, K., Byran, G., Jupudi, S., Vadivelan, R. (2020). Activity of phytochemical constituents of black pepper, ginger, and garlic against coronavirus (COVID-19): an in silico approach. International Journal of Health and Allied Sciences, 9(5), 43-50. https://doi.org/10.4103/ijhas.IJHAS_55_20
  • Rizou, M., Galanakis, I.M., Aldawoud, T.M., Galanakis, C.M. (2020). Safety of foods, food supply chain and environment within the COVID-19 pandemic. Trends in Food Science & Technology, 102, 293-299. https://doi.org/10.1016/j.tifs.2020.06.008
  • Sánchez-Sánchez, E., Ramírez-Vargas, G., Avellaneda-López, Y., Orellana-Pecino, J.I., García-Marín, E., Díaz-Jimenez, J. (2020). Eating habits and physical activity of the Spanish population during the COVID-19 pandemic period. Nutrients, 12(9), 2826. https://doi.org/10.3390/nu12092826
  • Sheth, J. (2020). Impact of Covid-19 on consumer behavior: Will the old habits return or die? Journal of Business Research, 117, 280-283. https://doi.org/10.1016/j.jbusres.2020.05.059
  • Tsai, S. C., Lu, C. C., Bau, D. T., Chiu, Y. J., Yen, Y. T., Hsu, Y. M., Yang, J. S. (2021). Approaches towards fighting the COVID 19 pandemic. International Journal of Molecular Medicine, 47(1), 3-22. https://doi.org/10.3892/ijmm.2020.4794
  • WHO (World Health Organization) (2022). Available: https://covid19.who.int/ (Erişim Tarihi: 05.04.2022)
  • Williamson, G., Kerimi, A. (2020). Testing of natural products in clinical trials targeting the SARS-CoV-2 (Covid-19) viral spike protein-angiotensin converting enzyme-2 (ACE2) interaction. Biochemical Pharmacology, 178, 114123. https://doi.org/10.1016/j.bcp.2020.114123
  • Zhang, W., He, H., Zhu, L., Liu, G., Wu, L. (2021). Food safety in Post-COVID-19 pandemic: challenges and countermeasures. Biosensors, 11(3), 71. https://doi.org/10.3390/bios11030071

Food purchasing, food hygiene, and nutritional behaviors of consumers during the COVID-19 pandemic

Year 2022, Volume: 8 Issue: 4, 302 - 311, 01.10.2022

Serap Coşansu Akdemir , Elif Başyazıcı , Ervin Atasoy , Gul Mazreku , Sinem Çetin , Samin Toupal

https://doi.org/10.3153/FH22028

Abstract

An online questionnaire, consisting of 24 questions was applied to determine individuals' food purchasing, food hygiene, and nutritional behaviors during the COVID-19 pandemic. Of 658 respondents, 67% were female, 33% were male, 60% were 18-24 years old, and 25% were 25-31 years old. Supermarket shopping (73.9%) was the most preferred way to supply food, while the primary stocked up food was dried legumes (59.1%). The nutritional values and contents of foods were more paid attention to than before the COVID-19 pandemic, and the packaged foods (79.3%) were primarily preferred. The most preferred methods for cleaning fresh fruits and vegetables were washing under running water (59.7%) and soaking in water with vinegar (43.2%). The participants intended to eat healthy foods during the COVID-19 pandemic. However, the daily meal counts increased slightly. Food supplements, mainly vitamin C (73%) and vitamin D (40.5%) were consumed to strengthen the immune system. Additionally, social media (31.9%) and TV programs (20.3%) were very effective after medical doctor recommendations (32%) for orienting the nutritional behaviors of participants.

Keywords

COVID-19 Pandemic Food purchasing Food hygiene Nutrition

References

  • Aday, S., 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
  • Alıç, B., Olcay, N., Demir, M.K. (2021). Kara Mürverin (Sambucus nigra L.) Besinsel İçeriği ve Fonksiyonel Özellikleri. Journal of the Institute of Science and Technology, 11(2), 1140-1153. https://doi.org/10.21597/jist.765296
  • Altun, Y. (2020). Covid-19 pandemisinde kaygı durumu ve hijyen davranışları. STED/Sürekli Tıp Eğitimi Dergisi, 29(5), 312-317. https://doi.org/10.17942/sted.777035
  • Anwar, F., Altayb, H. N., Al-Abbasi, F. A., Al-Malki, A. L., Kamal, M. A., Kumar, V. (2021). Antiviral effects of probiotic metabolites on COVID-19. Journal of Biomolecular Structure and Dynamics, 39(11), 4175-4184. https://doi.org/10.1080/07391102.2020.1775123
  • Baltacı, A., Akaydın, H. (2020). COVID-19 pandemi sürecinin tüketicilerin gıda ürünlerini satın alma davranışları üzerindeki etkisi: Bir literatür taraması. Yüksek İhtisas Üniversitesi Sağlık Bilimleri Dergisi, 1, 57-64.
  • Bracale, R., Vaccaro, C. M. (2020). Changes in food choice following restrictive measures due to Covid-19. Nutrition, Metabolism and Cardiovascular Diseases, 30(9), 1423-1426. https://doi.org/10.1016/j.numecd.2020.05.027
  • Çağındı, Ö., Yeyinli, N., İnce, C., Dedeoğlu, M., Köse, E. (2022). COVID-19 hastalığını önlemede kullanılan takviye edici gıdalar ve sağlık üzerine etkileri. Gıda, 47(2), 183-198. https://doi.org/10.15237/gida.GD21146
  • Carr, A.C., Maggini, S. (2017). Vitamin C and immune function. Nutrients, 9(11), 1211. https://doi.org/10.3390/nu9111211
  • Çöl, M., Güneş, G. (2020). COVID-19 Salgınına Genel Bir Bakış in COVID-19, s: 1-8 (E-kitap) Editörler: Osman Memikoğlu ve Volkan Genç. Bölüm: Ankara Üniversitesi Basımevi: Ankara http://www.medicine.ankara.edu.tr/wpcontent/uploads/sites/121/2020/05/COVID-19-Kitap.pdf (Erişim Tarihi: 04.04.2022).
  • Daneshkhah, A., Agrawal, V., Eshein, A., Subramanian, H., Roy, H.K., Backman, V. (2020). The possible role of vitamin D in suppressing cytokine storm and associated mortality in COVID-19 patients. MedRxiv, https://doi.org/10.1101/2020.04.08.20058578
  • Dhakal, J., Jia, M., Joyce, J.D., Moore, G.A., Ovissipour, R., Bertke, A.S. (2021). Survival of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) and herpes simplex virus 1 (HSV-1) on Foods Stored at Refrigerated Temperature. Foods, 10(5), 1005. https://doi.org/10.3390/foods10051005
  • Donma, M.M., Donma, O. (2020). The effects of allium sativum on immunity within the scope of COVID-19 infection. Medical Hypotheses, 144, 109934. https://doi.org/10.1016/j.mehy.2020.109934
  • Doremalen, N. V., Bushmaker, T., Morris, D. H., Holbrook, M. G., Gamble, A., Williamson, B. N., ... Munster, V. J. (2020). Aerosol and surface stability of SARS-CoV-2 as compared with SARS-CoV-1. New England Journal of Medicine, 1564-1567. https://doi.org/10.1056/NEJMc2004973
  • Eroğlu, H. A. (2018). Su Tüketimi ve Vücut Kitle İndeksi (VKİ): Kesitsel Bir Çalışma. 3rd International Science Symposium. ISS2018, 59.
  • FDA (2020). Best practices for retail food stores, restaurants, and food pick-up/delivery services during the COVID-19 pandemic FDA. https://www.fda.gov/food/foodsafety-during-emergencies/best-practices-retail-food-stores-restaurants-and-foodpickupdelivery-services-during-covid-19 (Erişim Tarihi: 05.04.2022)
  • Galanakis, C.M., Aldawoud, T., Rizou, M., Rowan, N.J., Ibrahim, S.A. (2020). Food ingredients and active compounds against the coronavirus disease (COVID-19) pandemic: A comprehensive review. Foods, 9(11), 1701. https://doi.org/10.3390/foods9111701
  • Garipoğlu, G., Bozar, N. (2020). Covid-19 Salgınında Sosyal İzolasyonda Olan Bireylerin Beslenme Alışkanlıklarındaki Değişiklikler. Pearson Journal of Social Sciences & Humanities, 6(6), 100-113. https://doi.org/10.46872/pj.62
  • Göksu, Ö., Kumcağız, H. (2020). Covid-19 Salgınında Bireylerde Algılanan Stres Düzeyi ve Kaygı Düzeyleri. Electronic Turkish Studies, 15(4), 463-479. https://doi.org/10.7827/TurkishStudies.44397
  • Goodyear, V.A., Boardley, I., Chiou, S.Y., Fenton, S.A., Makopoulou, K., Stathi, A., Thompson, J. L. (2021). Social media use informing behaviours related to physical activity, diet and quality of life during COVID-19: a mixed-method study. BMC Public Health, 21(1), 1-14. https://doi.org/10.1186/s12889-021-11398-0
  • Karagöz, A., Karaalp, E., Kulaklı, F., Öncel, L., Aslan, D. (2009). Ankara'da yerel bir belediye'de çalışanların su tüketim sıklıklarının saptanması. Journal of Experimental and Clinical Medicine, 21(4), 163-168.
  • Kurian, S. J., Unnikrishnan, M. K., Miraj, S. S., Bagchi, D., Banerjee, M., Reddy, B. S., Rao, M. (2021). Probiotics in prevention and treatment of COVID-19: current perspective and future prospects. Archives of Medical Research, 52(6), 582-594. https://doi.org/10.1016/j.arcmed.2021.03.002
  • Macit, M.S. (2020). Covid-19 salgını sonrası yetişkin bireylerin beslenme alışkanlıklarındaki değişikliklerin değerlendirilmesi. Mersin Üniversitesi Sağlık Bilimleri Dergisi, 13(3), 277-288. https://doi.org/10.26559/mersinsbd.769698
  • Muscogiuri, G., Barrea, L., Savastano, S., Colao, A. (2020). Nutritional recommendations for CoVID-19 quarantine. European Journal of Clinical Nutrition, 74(6), 850-851. https://doi.org/10.1038/s41430-020-0635-2
  • Rajagopal, K., Byran, G., Jupudi, S., Vadivelan, R. (2020). Activity of phytochemical constituents of black pepper, ginger, and garlic against coronavirus (COVID-19): an in silico approach. International Journal of Health and Allied Sciences, 9(5), 43-50. https://doi.org/10.4103/ijhas.IJHAS_55_20
  • Rizou, M., Galanakis, I.M., Aldawoud, T.M., Galanakis, C.M. (2020). Safety of foods, food supply chain and environment within the COVID-19 pandemic. Trends in Food Science & Technology, 102, 293-299. https://doi.org/10.1016/j.tifs.2020.06.008
  • Sánchez-Sánchez, E., Ramírez-Vargas, G., Avellaneda-López, Y., Orellana-Pecino, J.I., García-Marín, E., Díaz-Jimenez, J. (2020). Eating habits and physical activity of the Spanish population during the COVID-19 pandemic period. Nutrients, 12(9), 2826. https://doi.org/10.3390/nu12092826
  • Sheth, J. (2020). Impact of Covid-19 on consumer behavior: Will the old habits return or die? Journal of Business Research, 117, 280-283. https://doi.org/10.1016/j.jbusres.2020.05.059
  • Tsai, S. C., Lu, C. C., Bau, D. T., Chiu, Y. J., Yen, Y. T., Hsu, Y. M., Yang, J. S. (2021). Approaches towards fighting the COVID 19 pandemic. International Journal of Molecular Medicine, 47(1), 3-22. https://doi.org/10.3892/ijmm.2020.4794
  • WHO (World Health Organization) (2022). Available: https://covid19.who.int/ (Erişim Tarihi: 05.04.2022)
  • Williamson, G., Kerimi, A. (2020). Testing of natural products in clinical trials targeting the SARS-CoV-2 (Covid-19) viral spike protein-angiotensin converting enzyme-2 (ACE2) interaction. Biochemical Pharmacology, 178, 114123. https://doi.org/10.1016/j.bcp.2020.114123
  • Zhang, W., He, H., Zhu, L., Liu, G., Wu, L. (2021). Food safety in Post-COVID-19 pandemic: challenges and countermeasures. Biosensors, 11(3), 71. https://doi.org/10.3390/bios11030071
There are 31 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Articles
Authors

Serap Coşansu Akdemir 0000-0003-2875-1335

Elif Başyazıcı 0000-0002-2309-5554

Ervin Atasoy 0000-0001-9268-0207

Gul Mazreku 0000-0002-2770-8290

Sinem Çetin 0000-0003-3596-796X

Samin Toupal 0000-0003-2296-3134

Publication Date October 1, 2022
Submission Date June 6, 2022
Published in Issue Year 2022Volume: 8 Issue: 4

Cite

APA Coşansu Akdemir, S., Başyazıcı, E., Atasoy, E., Mazreku, G., et al. (2022). COVID-19 salgınında tüketicilerin gıda satın alma, gıda hijyeni ve beslenme davranışları. Food and Health, 8(4), 302-311. https://doi.org/10.3153/FH22028
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