Table 3.

Constructs measured in the questionnaire.

Construct	Measurement
Attitudes to food shopping	6 items on 7-point agreement scales (strongly disagree/disagree/somewhat disagree/neither agree nor disagree/somewhat agree/agree/strongly agree), indicating the extent to which respondents thought that shopping for food was a type of relaxation, a way to play out creativity and discover new things, enjoyable, too time consuming, frustrating, and stressful. These items were developed for this study.
Attitudes to cooking	6 items measured on 7-point agreement scales, parallel to the items for attitudes to food shopping. These items also were developed for this study.
Food literacy	13 items, 11 taken from the scale developed and validated by Begley et al. (2018), measuring the frequency of certain food-related behaviours (“planning,” “selecting,” and “preparing” healthier foods) on 7-point frequency scales (never/very rarely/rarely/sometimes/frequently/very frequently/every time). In addition, two items pertaining to leftover food were added.
Shopping behaviour	3 items reflecting how respondents organize their shopping (“I physically go to the supermarket/shop/market/farmer to select and buy food,” “I order my food online and pick it up at a seller’s point,” “I order my food online and have it delivered at home”); 6 items pertaining to where they shop (at a supermarket, neighbourhood shop, organic or fairtrade shop, straight from the farmer, specialty store, via meal kits or meal boxes). All items measured on frequency scales (never/very rarely/ rarely/sometimes/frequently/very frequently/every time). The items were developed for this study.
Cooking behaviour	4 items asking respondents how often they prepare food from scratch (hot meal from basic ingredients, soup, baked goods, bread), measured on frequency scales (never/very rarely/rarely/sometimes/frequently/very frequently/every time). These items were developed for this study.
Food consumption	20 items adapted from the food frequency questionnaire by Crozier et al. (2010), asking respondents how often they consume at least one portion of fruits, vegetables, legumes/pulses, nuts or nut spread, processed meat and meat alternatives, unprocessed fish, unprocessed poultry, unprocessed red meat, unprocessed vegetarian alternatives, sweet snacks, salty snacks, wholemeal bread, white bread, milk, other dairy products, plant-based drinks, non-sugared beverages, sugared beverages, and alcoholic beverages, other. All items we measured on frequency scales (almost never/less than 1x a week/1x a week/2-4x a week/5-6x a week/1x a day/2x or more a day).
Negative emotional responses to the COVID-19 pandemic	7 items measured on 7-point frequency scales (never/very rarely/rarely/sometimes/frequently/very frequently/all the time): feeling hopeless, feeling restless or fidgety, feeling that everything requires more effort, feeling worthless, feeling nervous, feeling so depressed that nothing can cheer me up, and feeling of struggling financially. The first six items are from the K6 scale of psychological distress from Kessler et al. (2002); the last item was added for this study.