Table 3.
Most stable and least stable parameters (in percentages of score 3 (= “I consume/do this now the same as before the lockdown”)).
| Most Stable Parameters—Least Changes in Both Directions £ | Least Stable Parameters—Most Changes in Both Directions § |
|---|---|
| Margarine to bake (84.4%) | Number of snacks (45.5%) |
| Margarine to spread (84.1%) | Takeaway/delivery: (local) restaurant/brasserie/bistro (46.8%) |
| Oils (83.4%) | Chocolate (44.6%) |
| Red meat (83.1%) | Cookies. cake and/or pie (48.0%) |
| Rice (82.3%) | Water (including sparkling water and flavoured water) (49.6%) |
| White meat (81.9%) | Walking (19.7%) |
| Cheese spread (81.2%) | Cycling (41.3%) |
| Number of main meals (81.2%) | Sedentary behaviour (33.0%) |
| Processed meat products (80.3%) | |
| Canned seafood/seafood in a jar (80.3%) |
£ More than 80% of the respondents reported a score of 3 (= “I consume/do this now the same as before the lockdown”). § Less than 50% of the respondents reported a score of 3 (= “I consume/do this now the same as before the lockdown”).