A recent PLOS ONE study investigates the impact of the coronavirus disease 2019 (COVID-19) pandemic on food quality and diversity in households in the United States of America. Study: Pandemic-induced changes in household-level food diversity and diet quality in the U.S.
Image Credit: ANRproduction / Shutterstock.com Did the COVID-19 pandemic affect diet quality? The rapid spread of the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) led to the COVID-19 pandemic. In addition to its direct effects on human health and the global economy, the COVID-19 pandemic also disrupted normal food acquisition and consumption patterns due to nationwide lockdowns implemented to prevent viral transmission.
Approximately 50% of the budget for food items is spent on food away-from-home (FAFH) options in the U.S. Therefore, pandemic-induced closures of restaurants, cafeterias, and lockdowns caused a significant shift from FAFH establishments to supermarkets.
This shift disrupted agricultural supply chains, which subsequently led to the inability to access various essential items. Before the pandemic, the average American diet was described as unhealthy, with high consumption of processed food and FAFH. According to the Dietary Guidelines for Americans, eating patterns in the United States have remained far below dietary recommendations.
Mixed findings have been documented regarding overall improvements in diet quality due to pandemic-induced restaurant closures and reduced sales. A .