Table 3.
Proportion of people showing changes in the different eating behaviors among high-school students from Central Catalonia during the COVID-19 confinement. Results represented by tertiles of the Spanish Health Eating Index (HEI).
| Total (n = 303) | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Decrease | No Changes | Increase | |||||||
| n | % | 95% CI | n | % | 95% CI | n | % | 95% CI | |
| Highest tertile Spanish HEI (n = 100) | |||||||||
| Amount of food consumed | 21 | 21.0 | (14.1–30.1) | 50 | 50.0 | (40.3–59.7) | 29 | 29.0 | (20.9–38.7) |
| Variety of foods consumed | 13 | 13.0 | (7.7–21.2) | 67 | 67.0 | (57.2–75.5) | 20 | 20.0 | (13.3–29.0) |
| Regularity of meal hours | 33 | 33.0 | (24.5–42.8) | 49 | 49.0 | (39.3–58.8) | 18 | 18.0 | (11.6–26.8) |
| Meals skipped | 23 | 23.0 | (15.8–32.3) | 50 | 50.0 | (40.3–59.7) | 27 | 27.0 | (19.2–36.6) |
| Consumption of snacks between meals | 18 | 18.0 | (11.6–26.8) | 27 | 27.0 | (19.2–36.6) | 55 | 55.0 | (45.1–64.5) |
| Consumption of fresh food | 18 | 18.0 | (11.6–26.8) | 57 | 57.0 | (47.1–66.4) | 25 | 25.0 | (17.5–34.4) |
| Consumption of packaged food | 22 | 22.0 | (14.9–31.2) | 57 | 57.0 | (47.1–66.4) | 21 | 21.0 | (14.1–30.1) |
| Intermediate tertile Spanish HEI (n = 98) | |||||||||
| Amount of food consumed | 23 | 23.5 | (16.1–32.9) | 46 | 46.9 | (37.3–56.8) | 29 | 29.6 | (21.4–39.4) |
| Variety of foods consumed | 17 | 17.3 | (11.0–26.2) | 64 | 65.3 | (55.4–74.1) | 17 | 17.3 | (11.0–26.2) |
| Regularity of meal hours | 42 | 42.9 | (33.4–52.8) | 39 | 39.8 | (30.6–49.8) | 17 | 17.3 | (11.0–26.2) |
| Meals skipped | 24 | 24.5 | (17.0–34.0) | 47 | 48.0 | (38.2–57.8) | 27 | 27.6 | (19.6–37.2) |
| Consumption of snacks between meals | 11 | 11.2 | (6.3–19.2) | 25 | 25.5 | (17.8–35.1) | 62 | 63.3 | (53.3–72.2) |
| Consumption of fresh food | 17 | 17.3 | (11.0–26.2) | 51 | 52.0 | (42.2–61.8) | 30 | 30.6 | (22.3–40.4) |
| Consumption of packaged food | 22 | 22.4 | (15.2–31.8) | 55 | 56.1 | (46.1–65.6) | 21 | 21.4 | (14.4–30.7) |
| Lowest tertile Spanish HEI (n = 105) | |||||||||
| Amount of food consumed | 24 | 22.9 | (15.8–31.9) | 43 | 41.0 | (31.9–50.6) | 38 | 36.2 | (27.6–45.8) |
| Variety of foods consumed | 21 | 20.0 | (13.4–28.8) | 56 | 53.3 | (43.7–62.7) | 28 | 26.7 | (19.1–36.0) |
| Regularity of meal hours | 46 | 43.8 | (34.6–53.4) | 39 | 37.1 | (28.4–46.8) | 20 | 19.0 | (12.6–27.7) |
| Meals skipped | 21 | 20.0 | (13.4–28.8) | 52 | 49.5 | (40.1–59.0) | 32 | 30.5 | (22.4–40.0) |
| Consumption of snacks between meals | 22 | 21.0 | (14.2–29.8) | 29 | 27.6 | (19.9–37.0) | 54 | 51.4 | (41.9–60.9) |
| Consumption of fresh food | 25 | 23.8 | (16.6–32.9) | 56 | 53.3 | (43.7–62.7) | 24 | 22.9 | (15.8–31.9) |
| Consumption of packaged food | 31 | 29.5 | (21.6–39.0) | 50 | 47.6 | (38.2–57.2) | 24 | 22.9 | (15.8–31.9) |