How our eating and cooking habits have changed with the coronavirus

The great tragedy this coronavirus pandemic is bringing can at least leave us some positive lessons for our health .

  • More custom in hand washing and hygiene in general.
  • Greater attention to research and respect for the health sector .
  • More attention to food and cooking at home.

Many people have begun to have a closer relationship with the entire cooking process .

Not all. Some others have experienced the opposite effect .

But it is a fact that the confinement, stress and uncertainty derived from Covid-19 have changed our relationship with food .

PURCHASES DO NOT CHANGE

This is clear from a study by the Basque Culinary Center , based on surveys of some 600 consumers throughout Spain .

These researchers have delved into the differences before and after confinement .

More than half have bought the same as before confinement

The media echoed some curious behaviors such as the disappearance of flour and yeast from supermarkets.

However, when it comes to purchasing, no major changes have been reflected .

More than 50% of the respondents have answered that the consumption of large food groups has been similar .

WE HAVE EATED SWEETER

Regarding the amount of food that has been consumed, there are two significant data:

  • 50% increased consumption of sweet products .
  • The 30% said to consume less fish .

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As regards dedication to cooking , a change has also been noticed.

  • The 56% said they spend ” more time cooking .”

However, ” the biggest surprise was the segmentation so clearly marked between people who declared having healthier habits and those who did not, ” explains Laura Vázquez Araújo, researcher at BCC Innovation and one of the authors of the study.

THE THREE TYPES OF CONSUMERS

The study has also analyzed three main types of consumers among the population, depending on their diet .

  • External or social dining room . He is the one who chooses foods for their properties and taste .

In the case of Spain, 67% belong to this category of external dining rooms.

  • Emotional eater: Choose your diet based on your mood .

27% were enrolled in the emotional group. They acknowledged having felt in low spirits and consuming more and worse , increasing, for example, ultra-processed foods.

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  • Restrictive eaters : food choices are made based on your physical condition. They are the ones on a diet , for example. Or looking to strengthen muscles.

The remaining 6% of respondents would correspond to this type.

” It was significant to confirm the clear relationship between the emotional state and the habits of people who were not taking as much care of their diet, ” adds Vázquez Araújo.

THE THREE HABITS IN COOKING

Another classification that has been made is that of the eating habits that the Spanish have had during confinement.

1. People who are not very interested in cooking , or in the cooking process.

2. People who have shown an interest in cooking and maintaining healthy menus.

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  • They are people who care about the nutritional value of the ingredients and who choose local products . They have made purchases regularly. Generally once a week.

3. Those who do care about food, but not about healthy cooking .

  • They have eaten more and more times during the state of alarm and confinement, and have fed on ready meals and snacks .

HABITS THAT ARE HERE TO STAY?

” high percentage of the consumers consulted have stated that they intend to cook more, play more sports , and in general follow healthy habits ,” explains Vázquer Araújo.

A high number rely on cooking healthier and healthier after confinement

It remains to be seen whether this custom will be preserved , once the return to the workplace and mobility become general.

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