Table 5.
Changes in food ordering patterns of the participating youths who have ordered food before COVID-19 and under lockdown, by educational level and sex
| Variables | High school students |
Undergraduate students |
Graduate students |
All |
||||||
|---|---|---|---|---|---|---|---|---|---|---|
| male (n = 54) | female (n = 140) | total (n = 194) | male (n = 341) | female (n = 939) | total (n = 1,280) | male (n = 15) | female (n = 63) | total (n = 78) | grand total (n = 1,552) | |
| Pre-COVID-19 | ||||||||||
| Ordering time | ||||||||||
| Breakfast | 14.8 | 14.3 | 14.4 | 11.5 | 6.8 | 8.0 | 0 | 3.2 | 2.6 | 8.6 |
| Lunch | 57.4 | 45.7 | 49.0 | 66.7 | 72.3 | 70.8 | 66.7 | 81.0 | 78.2 | 68.4 |
| Dinner | 27.8 | 40.7 | 37.1 | 54.3 | 52.7 | 53.1 | 60.0 | 61.9 | 61.5 | 51.5 |
| Midnight snack | 27.8 | 38.6 | 35.6 | 30.1 | 19.9 | 22.6 | 6.7 | 6.3 | 6.4 | 23.4 |
| Type of food ordered | ||||||||||
| Chinese dishes with rice | 46.3 | 32.1 | 36.1 | 52.5 | 44.3 | 46.5 | 86.7 | 63.5 | 67.9 | 46.3 |
| (Spicy) hot pot | 29.6 | 55.7 | 48.5 | 45.7 | 64.4 | 59.5 | 40.0 | 65.1 | 60.3 | 58.1 |
| Fried foods or hamburgers | 33.3 | 52.1 | 46.9 | 44.5 | 46.0 | 45.6 | 26.7 | 30.2 | 29.5 | 45.0 |
| Cakes/pastries | 24.1 | 40.0 | 35.6 | 27.1 | 43.3 | 39.0 | 13.3 | 36.5 | 32.1 | 38.2 |
| Simple western meals | 9.3 | 12.9 | 11.9 | 15.3 | 15.3 | 15.3 | 6.7 | 17.5 | 15.4 | 14.9 |
| Barbecue/Grill | 25.9 | 19.3 | 21.1 | 21.8 | 27.3 | 25.9 | 20.0 | 12.7 | 14.1 | 24.7 |
| Flour-based foods | 35.2 | 30.7 | 32.0 | 33.9 | 36.5 | 35.8 | 20.0 | 47.6 | 42.3 | 35.6 |
| Braised foods | 7.4 | 6.4 | 6.7 | 14.2 | 15.4 | 15.1 | 0 | 6.3 | 5.1 | 13.5 |
| Japanese/Korean foods | 9.3 | 5.0 | 6.2 | 11.2 | 13.4 | 12.8 | 6.7 | 19.0 | 16.7 | 12.2 |
| Other foods | 9.3 | 7.1 | 7.7 | 10.3 | 10.6 | 10.5 | 6.7 | 0 | 1.3 | 9.7 |
| male (n = 31) | female (n = 54) | total (n = 85) | male (n = 139) | female (n = 216) | total (n = 355) | male (n = 5) | female (n = 5) | total (n = 10) | grand total (n = 450) | |
|---|---|---|---|---|---|---|---|---|---|---|
| Lockdown | ||||||||||
| Ordering time | ||||||||||
| Breakfast | 29.0 | 28.3 | 28.6 | 13.8 | 11.2 | 12.2 | 0 | 20.0 | 10.0 | 15.2 |
| Lunch | 22.6 | 62.3 | 47.6 | 58.0 | 57.0 | 57.4 | 80.0 | 80.0 | 80.0 | 56.1 |
| Dinner | 38.7 | 41.5 | 40.5 | 47.1 | 52.3 | 50.3 | 60.0 | 80.0 | 70.0 | 48.9 |
| Midnight snack | 45.2 | 35.8 | 39.3 | 32.6 | 30.4 | 31.2 | 0 | 0 | 0 | 32.1 |
| Type of food ordered | ||||||||||
| Chinese dishes with rice | 29.0 | 35.8 | 33.3 | 35.5 | 39.3 | 37.8 | 60.0 | 20.0 | 40.0 | 37.0 |
| (Spicy) hot pot | 32.3 | 54.7 | 46.4 | 45.7 | 54.7 | 51.1 | 20.0 | 80.0 | 50.0 | 50.2 |
| Fried foods or hamburgers | 32.3 | 54.7 | 46.4 | 48.6 | 53.3 | 51.4 | 40.0 | 60.0 | 50.0 | 50.4 |
| Cakes/pastries | 22.6 | 54.7 | 42.9 | 37.7 | 46.7 | 43.2 | 0 | 60.0 | 30.0 | 42.8 |
| Simple western meals | 19.4 | 17.0 | 17.9 | 21.0 | 23.4 | 22.4 | 0 | 20.0 | 10.0 | 21.3 |
| Barbecue/grill | 9.7 | 34.0 | 25.0 | 26.8 | 29.4 | 28.4 | 0 | 60.0 | 30.0 | 27.8 |
| Flour-based foods | 29.0 | 32.1 | 31.0 | 26.1 | 30.8 | 29.0 | 0 | 20.0 | 10.0 | 28.9 |
| Braised foods | 12.9 | 15.1 | 14.3 | 17.4 | 17.8 | 17.6 | 0 | 0 | 0 | 16.6 |
| Japanese/Korean foods | 9.7 | 9.4 | 9.5 | 15.2 | 20.1 | 18.2 | 0 | 0 | 0 | 16.1 |
| Other foods | 19.4 | 15.1 | 16.7 | 12.3 | 8.9 | 10.2 | 0 | 0 | 0 | 11.2 |
Values are given as percentages or mean ± SD. SD, standard deviation. Values under a given variable were shown in bold, if the difference across educational levels (high school students, undergraduate students, and graduate students) within the overall population (total) or within a given sex (male and female) was significant (p < 0.05); and shown in italic, if the difference between sexes within a given educational level was significant (p < 0.05).