Page 141 - Petelin, Ana. 2020. Zdravje delovno aktivne populacije / Health of the Working-Age Population. Zbornik povzetkov z recenzijo ▪︎ Book of Abstracts. Koper: Založba Univerze na Primorskem/University of Primorska Press
P. 141
rer diet quality during quarantine prehrana in hidracija | nutrition and hydration
Nives Bogataj, Karin Novak, Zala Jenko Pražnikar, Nina Mohorko
University of Primorska, Faculty of Health Sciences, Polje 42, 6310 Izola, Slovenia
Introduction: Half of the world population was in quarantine in the beginning of
April 2020, due to the outbreak of COVID-19. Preliminary researches showed
that good nutritional status and adequate physical activity (PA) lead to a better
immune defence and prognosis in case of infectious diseases. However, people
were at home most of the time and as a consequence very big lifestyle chang-
es occurred. The aim of the present study was to investigate dietary changes
during quarantine.
Methods: Forty-nine adults (16 men, 34.8 ± 9.1 years, BMI: 22.6 ± 2.7 kg/m2)
were included in the study, they filled out food frequency questionnaire (FFQ)
before and during quarantine. The participants were asked where and how of-
ten bought food and to report a more than 3 kg increase in body mass (BM)
during quarantine. Twenty-two participants reported their general appetite on
scale 1-5 and on scale 1-10 appetite for sweet and snacks. They also completed
a questionnaire about PA (International Physical Activity Questionnaire – IP-
AQ), before and during quarantine. Energy intake (EI), PA induced energy ex-
penditure (PAEE) and Healthy Eating Index (HEI) were determined. Baseline
and quarantine values were compared with Student’s paired t-test.
Results: EI dropped from 9.68 ± 4.58 MJ/day (2311 ± 1093 kcal/day) at base-
line to 7.89 ± 3.16 MJ/day (1885 ± 754 kcal/day) during quarantine (P=0.001),
PAEE dropped from 10.0 ± 7.9 MET/day at baseline to 5.0 ± 6.4 MET/day dur-
ing quarantine (P=0.009). PA was lower due to lower work-related PA and free
time PA. The average HEI was significantly lower during quarantine (baseline:
66.0 ± 14.8, quarantine: 63.3 ± 13.2; P=0.026), mostly due to lower intake of
seafood and plant proteins, poorer ratio of unsaturated to saturated fatty ac-
ids intake (on the account of lower unsaturated fatty acids intake) and higher in-
take of sodium. Although general appetite remained unchanged (baseline: 3.87
± 0.69, quarantine: 3.78 ± 0.74, P=0.58), there was a trend in increase of ap-
petite for sweet (baseline: 4.43 ± 2.83, quarantine: 5.43 ± 2.61, P=0.08). There
were no statistical significant changes in appetite for snacks (baseline: 4.3 ±
2.27, quarantine: 4.91 ± 2.47, P=0.35). More than 80 % by participants bought
food once a week or just once or twice in four weeks. Only three participants
reported ∆BM > +3 kg during quarantine.
Discussion and conclusions: Despite the drop of EI and PAEE during quaran-
tine, diet quality was poorer during quarantine. Lower diet quality and less PA
during first four weeks of quarantine were not reflected in more than 3 kg in-
crease in BM in healthy lean adults.
Key words: COVID-19 quarantine, diet quality, energy intake, physical activity
139
Nives Bogataj, Karin Novak, Zala Jenko Pražnikar, Nina Mohorko
University of Primorska, Faculty of Health Sciences, Polje 42, 6310 Izola, Slovenia
Introduction: Half of the world population was in quarantine in the beginning of
April 2020, due to the outbreak of COVID-19. Preliminary researches showed
that good nutritional status and adequate physical activity (PA) lead to a better
immune defence and prognosis in case of infectious diseases. However, people
were at home most of the time and as a consequence very big lifestyle chang-
es occurred. The aim of the present study was to investigate dietary changes
during quarantine.
Methods: Forty-nine adults (16 men, 34.8 ± 9.1 years, BMI: 22.6 ± 2.7 kg/m2)
were included in the study, they filled out food frequency questionnaire (FFQ)
before and during quarantine. The participants were asked where and how of-
ten bought food and to report a more than 3 kg increase in body mass (BM)
during quarantine. Twenty-two participants reported their general appetite on
scale 1-5 and on scale 1-10 appetite for sweet and snacks. They also completed
a questionnaire about PA (International Physical Activity Questionnaire – IP-
AQ), before and during quarantine. Energy intake (EI), PA induced energy ex-
penditure (PAEE) and Healthy Eating Index (HEI) were determined. Baseline
and quarantine values were compared with Student’s paired t-test.
Results: EI dropped from 9.68 ± 4.58 MJ/day (2311 ± 1093 kcal/day) at base-
line to 7.89 ± 3.16 MJ/day (1885 ± 754 kcal/day) during quarantine (P=0.001),
PAEE dropped from 10.0 ± 7.9 MET/day at baseline to 5.0 ± 6.4 MET/day dur-
ing quarantine (P=0.009). PA was lower due to lower work-related PA and free
time PA. The average HEI was significantly lower during quarantine (baseline:
66.0 ± 14.8, quarantine: 63.3 ± 13.2; P=0.026), mostly due to lower intake of
seafood and plant proteins, poorer ratio of unsaturated to saturated fatty ac-
ids intake (on the account of lower unsaturated fatty acids intake) and higher in-
take of sodium. Although general appetite remained unchanged (baseline: 3.87
± 0.69, quarantine: 3.78 ± 0.74, P=0.58), there was a trend in increase of ap-
petite for sweet (baseline: 4.43 ± 2.83, quarantine: 5.43 ± 2.61, P=0.08). There
were no statistical significant changes in appetite for snacks (baseline: 4.3 ±
2.27, quarantine: 4.91 ± 2.47, P=0.35). More than 80 % by participants bought
food once a week or just once or twice in four weeks. Only three participants
reported ∆BM > +3 kg during quarantine.
Discussion and conclusions: Despite the drop of EI and PAEE during quaran-
tine, diet quality was poorer during quarantine. Lower diet quality and less PA
during first four weeks of quarantine were not reflected in more than 3 kg in-
crease in BM in healthy lean adults.
Key words: COVID-19 quarantine, diet quality, energy intake, physical activity
139
