Cooking habits and food choices of individuals with Type 1 Diabetes Mellitus during the pandemic of COVID-19
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista de Nutrição |
Texto Completo: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/6295 |
Resumo: | ObjectiveTo verify the association between cooking habits, socioeconomic data, and food choices of individuals with Type 1 Diabetes Mellitus during the pandemic of COVID-19.MethodsTransversal study with individuals with Type 1 Diabetes Mellitus carried out in July 2020. Socioeconomic data and information about social distancing and food practices were collected with an online form. The research was approved by the university’s Ethics and Research Committee (Process number 4.147.663).ResultsOut of the 472 participants, 50.9% reported that they have been cooking more during the pandemic. An association between cooking more and having a university degree (p<0.000) was observed. Not being able to comply with social distancing rules because of work necessities was associated with not cooking (p=0.006). Cooking more during the quarantine was associated with eating less than five meals per day (p=0.04), having an appropriate consumption of fruits (p=0.02) and vegetables (p=0.04), and increased water intake (p=0.01).ConclusionIn Brazil, the habit of cooking during the pandemic may represent an increase in domestic work, reinforced by social inequalities. Therefore, comprehending the cooking habits and food choices of people with diabetes may widen the perspectives of health professionals involved in the treatment of the disease and contribute to the elaboration of public policies that take the country’s inequalities into account. We emphasize the importance of investing in policies that encourage the development of culinary skills, as well as the habit of cooking as part of the actions of Food and Nutrition Education. |
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Cooking habits and food choices of individuals with Type 1 Diabetes Mellitus during the pandemic of COVID-19CookingCOVID-19Eating behaviorHealthy eatingSocial isolationObjectiveTo verify the association between cooking habits, socioeconomic data, and food choices of individuals with Type 1 Diabetes Mellitus during the pandemic of COVID-19.MethodsTransversal study with individuals with Type 1 Diabetes Mellitus carried out in July 2020. Socioeconomic data and information about social distancing and food practices were collected with an online form. The research was approved by the university’s Ethics and Research Committee (Process number 4.147.663).ResultsOut of the 472 participants, 50.9% reported that they have been cooking more during the pandemic. An association between cooking more and having a university degree (p<0.000) was observed. Not being able to comply with social distancing rules because of work necessities was associated with not cooking (p=0.006). Cooking more during the quarantine was associated with eating less than five meals per day (p=0.04), having an appropriate consumption of fruits (p=0.02) and vegetables (p=0.04), and increased water intake (p=0.01).ConclusionIn Brazil, the habit of cooking during the pandemic may represent an increase in domestic work, reinforced by social inequalities. Therefore, comprehending the cooking habits and food choices of people with diabetes may widen the perspectives of health professionals involved in the treatment of the disease and contribute to the elaboration of public policies that take the country’s inequalities into account. We emphasize the importance of investing in policies that encourage the development of culinary skills, as well as the habit of cooking as part of the actions of Food and Nutrition Education.Núcleo de Editoração – PUC-Campinas2022-07-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/6295Brazilian Journal of Nutrition; Vol. 34 (2021): Revista de Nutrição; 1-12Revista de Nutrição; Vol. 34 (2021): Revista de Nutrição; 1-12Revista de Nutrição; v. 34 (2021): Revista de Nutrição; 1-121678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPenghttps://periodicos.puc-campinas.edu.br/nutricao/article/view/6295/3995Copyright (c) 2022 Manuela Maria de Lima CARVALHAL, Jeane Lorena Lima DIAS, Aline Leão REIS, Talita Nogueira BERINO, Gabriela Correia ULIANAhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessde Lima CARVALHAL, Manuela Maria Lima DIAS, Jeane Lorena Leão REIS, Aline Nogueira BERINO, Talita Correia ULIANA, Gabriela 2023-03-01T12:29:00Zoai:ojs.periodicos.puc-campinas.edu.br:article/6295Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-03-01T12:29Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
Cooking habits and food choices of individuals with Type 1 Diabetes Mellitus during the pandemic of COVID-19 |
title |
Cooking habits and food choices of individuals with Type 1 Diabetes Mellitus during the pandemic of COVID-19 |
spellingShingle |
Cooking habits and food choices of individuals with Type 1 Diabetes Mellitus during the pandemic of COVID-19 de Lima CARVALHAL, Manuela Maria Cooking COVID-19 Eating behavior Healthy eating Social isolation |
title_short |
Cooking habits and food choices of individuals with Type 1 Diabetes Mellitus during the pandemic of COVID-19 |
title_full |
Cooking habits and food choices of individuals with Type 1 Diabetes Mellitus during the pandemic of COVID-19 |
title_fullStr |
Cooking habits and food choices of individuals with Type 1 Diabetes Mellitus during the pandemic of COVID-19 |
title_full_unstemmed |
Cooking habits and food choices of individuals with Type 1 Diabetes Mellitus during the pandemic of COVID-19 |
title_sort |
Cooking habits and food choices of individuals with Type 1 Diabetes Mellitus during the pandemic of COVID-19 |
author |
de Lima CARVALHAL, Manuela Maria |
author_facet |
de Lima CARVALHAL, Manuela Maria Lima DIAS, Jeane Lorena Leão REIS, Aline Nogueira BERINO, Talita Correia ULIANA, Gabriela |
author_role |
author |
author2 |
Lima DIAS, Jeane Lorena Leão REIS, Aline Nogueira BERINO, Talita Correia ULIANA, Gabriela |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
de Lima CARVALHAL, Manuela Maria Lima DIAS, Jeane Lorena Leão REIS, Aline Nogueira BERINO, Talita Correia ULIANA, Gabriela |
dc.subject.por.fl_str_mv |
Cooking COVID-19 Eating behavior Healthy eating Social isolation |
topic |
Cooking COVID-19 Eating behavior Healthy eating Social isolation |
description |
ObjectiveTo verify the association between cooking habits, socioeconomic data, and food choices of individuals with Type 1 Diabetes Mellitus during the pandemic of COVID-19.MethodsTransversal study with individuals with Type 1 Diabetes Mellitus carried out in July 2020. Socioeconomic data and information about social distancing and food practices were collected with an online form. The research was approved by the university’s Ethics and Research Committee (Process number 4.147.663).ResultsOut of the 472 participants, 50.9% reported that they have been cooking more during the pandemic. An association between cooking more and having a university degree (p<0.000) was observed. Not being able to comply with social distancing rules because of work necessities was associated with not cooking (p=0.006). Cooking more during the quarantine was associated with eating less than five meals per day (p=0.04), having an appropriate consumption of fruits (p=0.02) and vegetables (p=0.04), and increased water intake (p=0.01).ConclusionIn Brazil, the habit of cooking during the pandemic may represent an increase in domestic work, reinforced by social inequalities. Therefore, comprehending the cooking habits and food choices of people with diabetes may widen the perspectives of health professionals involved in the treatment of the disease and contribute to the elaboration of public policies that take the country’s inequalities into account. We emphasize the importance of investing in policies that encourage the development of culinary skills, as well as the habit of cooking as part of the actions of Food and Nutrition Education. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-07-08 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/6295 |
url |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/6295 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/6295/3995 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
dc.source.none.fl_str_mv |
Brazilian Journal of Nutrition; Vol. 34 (2021): Revista de Nutrição; 1-12 Revista de Nutrição; Vol. 34 (2021): Revista de Nutrição; 1-12 Revista de Nutrição; v. 34 (2021): Revista de Nutrição; 1-12 1678-9865 reponame:Revista de Nutrição instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) instacron:PUC_CAMP |
instname_str |
Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
instacron_str |
PUC_CAMP |
institution |
PUC_CAMP |
reponame_str |
Revista de Nutrição |
collection |
Revista de Nutrição |
repository.name.fl_str_mv |
Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
repository.mail.fl_str_mv |
||sbi.submissionrn@puc-campinas.edu.br |
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1799126067214024704 |