Abstract
Background: TheunfurlingCOVID-19pandemic hasuncoveredthedefenselessnessof the Lebanese food system leading to serious implication in maintaining a healthy sustainable lifestyle. Aim: The main purpose of this study is to examine the impact of the COVID-19 pandemic on food consumption patterns and dietary diversity of the Lebanese people. Methods: The online survey, completed between April and June 2020, consisted of a cross-sectional study on 2282 Lebanese participants (mean age: 29.36±12.221, 80.9% women) that was part of a survey across 38 different countries conducted by De Backer, C. et al. A food frequency questionnaire was used to investigate the consumption patterns along with the calculation of the Food Consumption Score (FCS), a proxy indicator of dietary diversity. Data collected on cooking attitudes, shopping, and food stock identify the community mitigation measures. Results: Home isolation due to COVID-19 induced an increase in the consumption of legumes and pulses (3.2%, p-value=0.001) and whole wheat groups (2.8%, p-value=0.03). In contrast, a decrease of 5.4%, 6.9%, 5.8%, 5.1%, 3.1%, 3.4% and 2.8% was observed in the consumption of fruits (p-value=0), vegetables (p-value=0), processed meats, poultry, and fish (p-value=0), other dairy products (p-value=0), sweet snacks (p-value=0.001), sugared beverages (p-value=0), fats and oils (p-value=0.001), respectively. The FCS decreased by 4.6%. As food-related behaviors, most cooking attitudes, and practices (10 out of 13) showed an amelioration during the lockdown and the proportions of food stocked have been changing since the start of the pandemic seeing higher amounts of pasta, rice or other grains, flour, and legumes/pulses stocked. Conclusion: To conclude, the hostile home isolation strategy followed to prevent the COVID-19 spread in Lebanon, came at a high nutritional cost, driving poor dietary diversity.
Highlights
The food deprivation and acute hunger faced by 25.9% of the global population and around 67 million people across all countries, make the public health importance of food consumption patterns and food security indisputable.[1,2] In conflictaffected countries, disruption in agriculture and trade lead to the increase in the price of a simple plate of food that can cost more a day’s wages.[2]
The percentage of unemployed individuals had increased to 32.6% during the lockdown
The present study aimed to investigate the changes in food consumption patterns, diet diversity through the assessment of the Food Consumption Score (FCS) and food-related behaviors in Lebanon during the lockdown
Summary
The food deprivation and acute hunger faced by 25.9% of the global population and around 67 million people across all countries, make the public health importance of food consumption patterns and food security indisputable.[1,2] In conflictaffected countries, disruption in agriculture and trade lead to the increase in the price of a simple plate of food that can cost more a day’s wages.[2]. Along with the alreadystruggling economy, the unexpected COVID-19 pandemic has had disastrous sequels for all population groups in Lebanon, including food and medicine shortages, business closures, unemployment, and a significant drop in wages in a country where the national currency has lost more than 90% of its value.[8] more Lebanese families are being pushed further into poverty due to a lack of urgent economic reforms, with nearly three million people in Lebanon in need of financial and social assistance.[8] The price of the basic food basket jumped by 340 percent, worsening food insecurity in Lebanon, with most Lebanese households fearful they may run out of food.[8] This is clearly emphasizing the need for a situational analysis of the different dimensions of food consumption patterns and diet diversity in Lebanon. Aim: The main purpose of this study is to examine the impact of the COVID-19 pandemic on food consumption patterns and dietary diversity of the Lebanese people. A decrease of 5.4%, 6.9%, 5.8%, 5.1%, 3.1%, 3.4% and 2.8% was observed in the consumption of fruits (p-value=0), vegetables (p-value=0), processed meats, poultry, and fish (p-value=0), other dairy products (p-value=0), Open Peer Review
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
