Table 2.
Correlations between COVID-19 stress and health-promoting behaviors among U.S. Adults in March 2020.
| 2. | 3. | 4. | 5. | 6. | 7. | 8. | 9. | 10. | |
|---|---|---|---|---|---|---|---|---|---|
| 1. COVID-19 stress | .21*** | .15*** | -.01 | .09** | .40*** | .32*** | .33*** | .12** | .09** |
| 2. Cooked breakfast | .55*** | .37*** | .35*** | .27*** | .27*** | .35*** | .22*** | .18*** | |
| 3. Cooked lunch | .45*** | .40*** | .23*** | .24*** | .33*** | .14*** | .13*** | ||
| 4. Cooked dinner | .53*** | .12** | .19*** | .28*** | .14*** | .10*** | |||
| 5. Cooked with fresh ingredients | -.01 | .13*** | .46*** | .25*** | .23*** | ||||
| 6. Cooked with packaged products | .47*** | .25*** | .17*** | .07 | |||||
| 7. Cooked with frozen products | .30*** | .14*** | .09** | ||||||
| 8. Used a recipe to make a meal | .25*** | .17*** | |||||||
| 9. Fruit and vegetable intake | .26*** | ||||||||
| 10. Physical activity |
Notes: *p < .05, **p < .01, ***p < .001.