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Impacts of Self-Efficacy on Food and Dietary Choices during the First COVID-19 Lockdown in China
Jiao, Wen1; Liu, Matthew Tingchi2; Schulz, Peter Johannes3,4; Chang, Angela1,3
2022-09-01
Source PublicationFoods
ISSN2304-8158
Volume11Issue:17
Abstract

The COVID-19 pandemic has caused a global public health emergency, increasing the prevalence of emotional distress, and potentially leading to altered diet behavior. Self-efficacy measures various aspects of perceiving and understanding emotions. The present study was carried out with the objective of understanding the effect of emotional self-efficacy on dietary behavior and quality. It also shed light on which elements contributed to the link between food-related behavior and perceived dietary quality during the first lockdown of the COVID-19 pandemic. Based on the factor analysis of nineteen food groups, choices, consumption, and socioeconomic status were examined in a sample of 441 Chinese participants. Multiple linear regression examined the association between food consumption, dietary quality, and self-efficacy. Contrary to prior research, the intake of salty snacks and alcoholic beverages dropped by 3.3% and 2.8%, respectively, during the first lockdown. Emotional self-efficacy negatively mediated the relationship between socioeconomic status and dietary quality. In conclusion, emotional self-efficacy is a well-established tool for evaluating how Chinese people cope with negative emotions. As an individual’s dietary quality was affected during the imposed lockdown, the present study offers valuable insight into psychosocial factors that may contribute to health disparities by advocating for organized nutritional support in future epidemic-related quarantines.

KeywordDietary Behavior Food Consumption Mediating Effects Self-efficacy Socioeconomic Status
DOI10.3390/foods11172668
URLView the original
Indexed BySCIE
Language英語English
WOS Research AreaFood Science & Technology
WOS SubjectFood Science & Technology
WOS IDWOS:000851202800001
Scopus ID2-s2.0-85137993496
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Cited Times [WOS]:3   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionFaculty of Business Administration
Faculty of Social Sciences
Affiliation1.Department of Communication, Faculty of Social Sciences, University of Macau, 999078, Macao
2.Department of Management and Marketing, Faculty of Business Administration, University of Macau, 999078, Macao
3.Institute of Communication and Health, Lugano University, Lugano, 6900, Switzerland
4.Department of Communications and Media, School of Communication and Media, Ewha Womans University, Seoul, 03760, South Korea
First Author AffilicationFaculty of Social Sciences
Recommended Citation
GB/T 7714
Jiao, Wen,Liu, Matthew Tingchi,Schulz, Peter Johannes,et al. Impacts of Self-Efficacy on Food and Dietary Choices during the First COVID-19 Lockdown in China[J]. Foods,2022,11(17).
APA Jiao, Wen,Liu, Matthew Tingchi,Schulz, Peter Johannes,&Chang, Angela.(2022).Impacts of Self-Efficacy on Food and Dietary Choices during the First COVID-19 Lockdown in China.Foods,11(17).
MLA Jiao, Wen,et al."Impacts of Self-Efficacy on Food and Dietary Choices during the First COVID-19 Lockdown in China".Foods 11.17(2022).
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