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Changes in food consumption patterns and eating-related habits for Danish household in response to the COVID-19 lockdown period

  • Oleniuc Dumitru-Florin

Student thesis: Master, one year

Abstract

The Covid-19 pandemic significantly impacted society and changed food-related needs due to measures such as isolation, social distancing, and closed borders. Given the close connection between the nutritional composition of food products and dietary intake, the lockdown period induced notable changes in consumers' food consumption and eating-related habits. Danish households, constrained by these lockdown restrictions, had to substantially adjust their daily routines, spending more time at home and increasing family time. This adjustment affected their grocery shopping activities, meal preparation routines, and planning habits.
The objective of this study is to assess how the Covid-19 lockdown impacted the food consumption patterns and eating-related habits in Danish households. Employing a quantitative research method through an online questionnaire, data are collected from Danish households, centering on three main themes: changes in food consumption patterns, in food purchasing, grocery and meal planning habits.
The results indicate changes in the consumption of fruits, snacks, sweet products, meat, and alcohol or spirits, while no significant changes were observed in other food consumption patterns. Danish households increased their frequency of food purchases, primarily from medium-range supermarkets and online grocery stores. No changes have been reported in other types of stores. Respondents now visit physical stores more often, order online, and either pick up their groceries in person or have someone else do their groceries. Decreases in grocery prices were noted, and no substantial changes were reported in other food purchase and grocery habits. Respondents decreased the number of cooked meals, while an increase in their planning for lunch, dinner, and snacking, accompanied by an increased level of agreement regarding the meal cooking habits, occurred.
Date of Award2023-Dec
Original languageEnglish
SupervisorHanna Sepp (Supervisor) & Karin Wendin (Examiner)

Educational program

  • Master Program in Food and Meal Science

University credits

  • 15 HE credits

Swedish Standard Keywords

  • Food Science (40103)

Keywords

  • Covid-19
  • Denmark
  • household
  • food consumption
  • grocery
  • meal cooking
  • meal planning

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