ArticleAppetite2022
Changes in home cooking and culinary practices among the French population during the COVID-19 lockdown.
Article in Appetite, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers, 1 of them a synthesis that pooled it.
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Who cites it
26 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Dietary Changes of Youth during the COVID-19 Pandemic: A Systematic Review.The Journal of nutrition · 2024Pooled it
- Cooking for others is food for the soul: Consistent momentary, but mixed trait-level well-being benefits for home cooks.Applied psychology. Health and well-being · 2026Article
- Trends in Home Cooking among United States Adults from 2003 to 2023: Analysis of American Time Use Survey Food Preparation.Current developments in nutrition · 2025Article
- Sedentary Behavior, Physical Inactivity, and the Prevalence of Hypertension, Diabetes, and Obesity During COVID-19 in Brazil.International journal of environmental research and public health · 2025Article
- "I Shouldn't Have to Drive to the Suburbs": Grocery Store Access, Transportation, and Food Security in Detroit During the COVID-19 Pandemic.Nutrients · 2025Article
- Community listening to understand determinants of healthy eating in an Australian priority community.Health promotion international · 2025Article
- Impact of the COVID-19 Pandemic on Changes in Consumer Purchasing Behavior in the Food Market with a Focus on Meat and Meat Products-A Comprehensive Literature Review.Foods (Basel, Switzerland) · 2024Review
- Environmental impact and nutritional quality of adult diet in France based on fruit and vegetable intakes.European journal of nutrition · 2024Article
- Coming out of isolation: impacts of COVID-19 on physical activity, diet, mental well-being, and sleep over time.Frontiers in psychology · 2024Article
- Laryngopharyngeal Reflux Patient Changes during the COVID-19 Quarantine.Medicina (Kaunas, Lithuania) · 2023Article
- Review
- Review
- Impact of COVID-19 Lockdown on Stress and Diet Adherence in Patients with Laryngopharyngeal Reflux.Maedica · 2023Article
- Travel behaviour changes and risk perception during COVID-19: A case study of Malaysia.Transportation research interdisciplinary perspectives · 2023Article
- COVID-19 pandemic impact on ocular trauma in a tertiary hospital.International journal of ophthalmology · 2023Article
- Article
- Determinants of Changes in the Diet Quality of Japanese Adults during the Coronavirus Disease 2019 Pandemic.Nutrients · 2022Article
- Food insecurity and eating habits of Lebanese children aged 5-11 years during the COVID-19 pandemic and the socioeconomic crisis: a national study.BMC public health · 2022Article
- Parental Perspectives of the Impact of COVID-19 Lockdown on Food-Related Behaviors: Systematic Review.Foods (Basel, Switzerland) · 2022Review
- The Multifaceted Relationship between the COVID-19 Pandemic and the Food System.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In March 2020, the COVID-19 pandemic led to a strict lockdown in France for 2 months, drastically changing the daily life of the population. We investigated changes in perceived diet quality and cooking practices during the lockdown in comparison with the preceding period. Between June 9 and 30, 2020, 2422 participants were recruited and completed a questionnaire regarding the evolution of their overall diet and cooking habits during the lockdown. Descriptive analyses showed that 41.5% of participants described dietary changes with a similar proportion reporting positive or negative changes (22.0% and 19.5%, respectively). The exceptional circumstances of the lockdown provided a positive opportunity for some people to improve their diet quality by spending more time cooking (54.8% of those reporting a positive change) or eating more fresh products, including fruits and vegetables (47.4%). By contrast, other participants reported a decline in their diet quality, mainly caused by poorer dietary choices due to the consumption of comfort food (50.3% of those reporting a negative change), snacking (40.1%), or food supply issues (35.9%). The lockdown led to a massive rise in home cooking with 42.0% of all participants cooking more frequently (vs 7.0% cooking less), as barriers such as time constraints were reduced. Using multivariate analyses, we found that this change in cooking frequency varied among population subgroups, especially in regard to financial situation, as individuals in financial difficulty tended to cook less. As home cooking has already been linked to better diet quality and thus health status, our results suggest that the lockdown increased social health inequalities. An adequate public health response is therefore needed to support nutritionally vulnerable populations.
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