Table 2.
Perceived evolution of the diet quality and reasons leading to diet changes.
| Total |
Men |
Women |
p-valuea | ||||
|---|---|---|---|---|---|---|---|
| N | % | N | % | N | % | ||
| Evolution of diet quality | 2422 | 100% | 1153 | 100% | 1269 | 100% | |
| More balanced during lockdown | 532 | 22.0% | 239 | 20.7% | 293 | 23.1% | |
| Less balanced during lockdown | 473 | 19.5% | 207 | 17.9% | 266 | 20.9% | 0.02 |
| No change | 1417 | 58.5% | 707 | 61.4% | 710 | 55.9% | |
| Reasons leading to a more balanced diet | 532 | 100% | 239 | 100% | 293 | 100% | |
| Having more time to prepare meals | 291 | 54.8% | 114 | 47.8% | 177 | 60.4% | 0.048 |
| Eating more fruits, vegetables and fresh products | 252 | 47.4% | 111 | 46.6% | 141 | 48.1% | 0.77 |
| Eating more homemade meals and less ultra-processed foods | 244 | 45.9% | 106 | 44.6% | 138 | 47.0% | 0.67 |
| Wanting to stay healthy | 188 | 35.3% | 77 | 32.1% | 111 | 37.9% | 0.26 |
| Avoiding weight gain | 177 | 33.2% | 60 | 24.9% | 117 | 39.9% | 0.002 |
| Eating out less often (restaurants or fast food) | 171 | 32.2% | 77 | 32.2% | 94 | 32.1% | 0.99 |
| Avoiding snacking between meals | 166 | 31.3% | 51 | 21.4% | 115 | 39.3% | <0.001 |
| Eating smaller amounts of food | 111 | 20.8% | 45 | 18.8% | 66 | 22.4% | 0.36 |
| Cooking with easily available products | 97 | 18.3% | 36 | 15.2% | 61 | 20.8% | 0.13 |
| Starting a diet | 19 | 3.5% | 6 | 2.5% | 13 | 4.3% | 0.28 |
| Other reasons | 8 | 1.5% | 6 | 2.6% | 2 | 0.5% | 0.047 |
| Reasons leading to a less balanced diet | 473 | 100% | 207 | 100% | 266 | 100% | |
| Eating more food products high in fat, salt, sugar | 238 | 50.3% | 92 | 44.5% | 146 | 54.9% | 0.12 |
| Snacking more frequently between meals | 190 | 40.1% | 71 | 34.1% | 119 | 44.8% | 0.07 |
| Having difficulty finding certain foods | 170 | 35.9% | 66 | 31.9% | 104 | 39.0% | 0.20 |
| Eating greater amounts of food | 89 | 18.7% | 37 | 18.0% | 51 | 19.4% | 0.73 |
| Paying attention to food-related expenditures | 80 | 17.0% | 38 | 18.2% | 43 | 16.0% | 0.57 |
| Preparing more meals | 75 | 15.9% | 25 | 12.1% | 50 | 19.0% | 0.06 |
| Eating more ready-to-eat meals and less homemade meals | 61 | 12.9% | 35 | 17.1% | 26 | 9.7% | 0.03 |
| Skipping meals | 57 | 12.0% | 24 | 11.5% | 33 | 12.4% | 0.79 |
| Eating takeaways and ordering from restaurants or fast food | 46 | 9.8% | 24 | 11.5% | 23 | 8.5% | 0.29 |
| Other reasons | 16 | 3.4% | 5 | 2.6% | 11 | 4.0% | 0.42 |
a
Significance levels obtained with Pearson's Chi-Square tests. Single p-values are presented for tests applied to the overall variable and multiple p-values for tests applied to each sub-variable.