TY  - JOUR
AU  - Bourne, Paul Andrew
AU  - Vassell, Prissan
AU  - Brown, Kimberly
AU  - Bloomfield, Candice
AU  - Pryce, Chadine
AU  - Fallah, James
AU  - Campbell, Calvin
AU  - Foster, Clifton
AU  - McLean, Caroline
AU  - Muchee, Tabitha
TI  - Dietary Practices of Jamaicans during the COVID-19 Pandemic
JF  - International Journal of Pharmaceutical Sciences & Nutrition Sciences Research & Review; Vol 3 No 1 (2021): International Journal of Pharmaceutical Sciences & Nutrition Sciences Research & Review
KW  - 
N2  -   Background:  The emergence of Corona Virus Disease 2019 (COVID-19) has contributed to many life-changing events influencing people worldwide.     Objective:  This study aimed to examine whether eating habits have changed during the COVID-19 pandemic, how the COVID-19 pandemic influenced the food consumption of Jamaicans and the diet intake of Jamaicans before and during the COVID-19 pandemic.     Methods:  A Web-based non-probability sampling survey was distributed to 510 sampled respondents across all the parishes in Jamaica through text messages, calls, emails, and face-to-face interviews. The data were gathered and then converted from Google Forms to the Statistical Packages for the Social Sciences (SPSS) for Windows, Version 25.0, with a 95% confidence interval.     Results:  The findings indicate most of the sampled respondents were females (68.0%, n=347), 18-25 age cohort (36.5%, n=186), and that 55% (285) of them indicated that they had a change in dietary practices while 44% (n=225) did not. A cross-tabulation between gender and change in dietary practices of Jamaicans during the COVID -19 pandemic was done, which indicated that there was no statistical relationship between the two aforementioned variables (? 2  critical  =5.02 > ? 2  calculated  =.159, P = 0.69); therefore, this study failed to reject the null hypothesis.    C onclusions:  Most Jamaicans' dietary practices have changed since the COVID-19 pandemic. Furthermore, the study revealed that dietary practices improved individuals eating healthier and reduced consumption of foods that had a negative health impact. 
UR  - http://medical.eurekajournals.com/index.php/IJPSNSRR/article/view?path=