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. 2020 Jul 16:1–8. doi: 10.1017/S1368980020002797

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© The Authors 2020

This article is made available via the PMC Open Access Subset for unrestricted re-use and analyses in any form or by any means subject to acknowledgement of the original source. These permissions are granted for the duration of the COVID-19 pandemic or until permissions are revoked in writing. Upon expiration of these permissions, PMC is granted a perpetual license to make this article available via PMC and Europe PMC, consistent with existing copyright protections.

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Fig. 4 — The top ten food categories with decreased intakes by the participants and reasons provided. Left: , The top ten food categories with increased intakes by participants. Right: , restricted food materials by COVID-19; active change to prevent COVID-19

Inline graphic — The top ten food categories with decreased intakes by the participants and reasons provided. Left: , The top ten food categories with increased intakes by participants. Right: , restricted food materials by COVID-19; active change to prevent COVID-19