Abstract:
The first COVID-19 pandemic lockdown in April-May 2020 resulted in disruptions to everyday life in Aotearoa New Zealand, including changes in grocery shopping, cooking and eating. Everyone was asked to stay home and leave their ‘bubble’ (household) only if they were essential workers, to exercise in the local neighbourhood, or make trips for essential supplies. Schools, childcare, restaurants, cafes, takeaway shops, fruit and vegetable stores, bakeries, and butchers were closed. Supermarkets and other essential shops were open with ‘one shopper per bubble’ and physical distancing measures in place. This rapid change in social norms around food shopping, preparation and eating was too good a data collection opportunity for this public health nutrition researcher to pass by! In this talk, Sarah will discuss common themes between three Covid-19 nutrition-related projects she has led:
1. The Covid Kai Survey of adult New Zealanders’ shopping, cooking, eating and food-related media use during lockdown (an international collaboration between Antwerp University academics and a tenacious bunch of FMHS Early Career Researchers)
2. Covid-washing by unhealthy food and drinks brands on social media during the lockdown to encourage consumption (INFORMAS study, PI: Sally Mackay)
3. Changes in 10 and 11 year olds eating behaviours during the Covid-19 lockdown and associations with mental health (Growing Up in New Zealand).
