Title:	Eating competence among Brazilian adults : a comparison between before and during the COVID-19 pandemic
Authors:	Queiroz, Fabiana Lopes Nalon de Nakano, Eduardo Yoshio Botelho, Raquel Braz Assunção Ginani, Verônica Cortez Raposo, António Zandonadi, Renata Puppin
metadata.dc.identifier.orcid:	https://orcid.org/ 0000-0001-5453-6191 https://orcid.org/ 0000-0002-9071-8512 https://orcid.org/ 0000-0002-0369-287X https://orcid.org/ 0000-0002-8751-3671 https://orcid.org/ 0000-0002-5286-2249 https://orcid.org/ 0000-0003-0370-3089
Assunto::	Competência alimentar Comportamento alimentar Covid-19 Dietas Escolha alimentar
Issue Date:	26-Aug-2021
Publisher:	MDPI
Citation:	QUEIROZ. Fabiana Lopes Nalon de et al. Eating competence among Brazilian adults: a comparison between before and during the COVID-19 pandemic. Foods, v. 10, n. 9, 2021. DOI: https://doi.org/10.3390/foods10092001. Disponível em: https://www.mdpi.com/2304-8158/10/9/2001/htm. Acesso em: 29 set. 2021.
Abstract:	The coronavirus pandemic started a worldwide emergency, and tight preventive actions were necessary to protect the population, changing individuals’ daily habits. Dwelling and working at home can change dietary habits, affect food choice and access, as well as the practice of physical activity. In this regard, this study’s goal was to compare eating competence (EC) among Brazilian adults before and during the coronavirus pandemic, using the Brazilian version of the eating competence Satter inventory (ecSI2.0™BR) with the “retrospective post-then-pre” design. This cross-sectional study was performed from 30 April to 31 May 2021 among a convenience sample of the Brazilian adult population using an online platform (Google® Forms). In the studied sample (n = 302 in which 76.82% were females), EC total score lowered during the pandemic (31.69 ± 8.26 vs. 29.99 ± 9.72; p < 0.005), and the decrease was worst after the beginning of the pandemic among those who reported weight gain, decreased the consumption of fruit and vegetables, and increased the consumption of sugary beverages. The contextual skill component seems relevant in this scenario, where our life and routines were changed entirely, demonstrating that the ability to manage the food context is essential, especially when sanitary and economic situations represent a new challenge.
Licença::	Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).
DOI:	https://doi.org/10.3390/foods10092001
Appears in Collections:	Artigos publicados em periódicos e afins UnB - Covid-19

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