Challenges and Opportunities for Mindful Eating During the Pandemic

Abstract

ObjectivesTo assess the mindful eating (ME) behaviors during the time of the pandemic among adults using the Mindful Eating Questionnaire (MEQ) and, to identify the challenges and the opportunities for ME during the time of the pandemic in Sri Lanka. MethodsA cross-sectional survey was conducted using a convenient sample of adults aged 18 years and above (n = 117) from July 28 to August 11, 2021, a non-lockdown period in Sri Lanka. A pretested online questionnaire was used to assess their socio-demography, eating and eating-related behaviors. A pre-validated MEQ was used to assess ME, which was modified according to the Sri Lankan context. The MEQ consisted of six domains namely disinhibition, awareness, emotional response, external cues, distraction, and acceptance. ResultsParticipants were mostly women (82%) and had a mean age of 29.81 ± 7.76 years (ranging from 18 to 60 years). The mean mindful eating score was 2.75 ± 0.29 (ranging from 1.85 to 3.45). Based on self-identified BMI categories, obese participants had lower mindful eating than normal-weight participants (p = 0.05). When age increased, mean MEQ score (r = 0.183, p = 0.05) and, emotional responses subscale score (r = 0.22, p = 0.02) increased significantly. A major portion of participants indicated that their overall eating behaviors and mindful eating practices have changed positively while less than half of participants stated their mindful eating practices stayed the same as before the pandemic. Having much free time instead of the usual busy life and staying home caused positive changes in ME behaviors. Among participants, negative changes in ME behaviors have occurred due to online working and learning schedules. ConclusionsMindful eating practices during the time of the pandemic in adults were at a satisfactory level. Due to the pandemic, the main challenges perceived by participants were online working schedules and online learning schedules while the main opportunities perceived by participants were the ability to prepare their meals and increased positive relationship with food. Funding SourcesNone.