Associations Between Food Skills and Resilience in Adults Ages 18 to 45 in the USA During the COVID-19 Pandemic (2020 April-June): A Brief Report.

Autor: Phares S; College of Health Solutions, Arizona State University, 550 N. 3Rd Street, Phoenix, AZ 85004 USA., Irving A; College of Health Solutions, Arizona State University, 550 N. 3Rd Street, Phoenix, AZ 85004 USA., McCoy M; College of Health Solutions, Arizona State University, 550 N. 3Rd Street, Phoenix, AZ 85004 USA., Johnston CS; College of Health Solutions, Arizona State University, 550 N. 3Rd Street, Phoenix, AZ 85004 USA.
Jazyk: angličtina
Zdroj: Adversity and resilience science [Advers Resil Sci] 2023; Vol. 4 (2), pp. 171-176. Date of Electronic Publication: 2022 Dec 20.
DOI: 10.1007/s42844-022-00087-5
Abstrakt: Early in the COVID-19 pandemic, there were limited options for eating away from home, obligating many US adults to prepare foods at home, a situation that provided an opportunity to examine relationships between food skills, resilience, and coping in the initial months of the pandemic. This research surveyed a convenience sample of adults ( n  = 134; 18-45 years of age) from the Phoenix Metropolitan area when a "stay at home" pandemic directive was mandated in the state of AZ. The study objective was to explore how food skills correlated to resilience and whether resilience directly related to the ability to manage oneself during this time. Previously validated measures for food skills and resiliency were utilized for the online questionnaire, which also included the question, "I was able to manage myself during the Coronavirus Pandemic." The Spearman's rank order correlation test and a linear, stepwise regression analysis were used to examine relationships between scores. Participants scored at the 77% percentile for total food skill proficiency, and at the 84th percentile for resilience. Both total food skills and resilience were correlated to the ability to self-manage during COVID-19 ( r  = 0.246 and r  = 0.444, respectively; p  ≤ 0.004). The stepwise linear regression model retained only the food skill domain "food selection and planning" as a significant predictor of resilience (standardized coefficient, 0.278; 99% CI [- 0.056, 0.414]; p  < 0.05). These data suggest that resilience and food skills factored into participants' ability to self-manage during the COVID-19 mandate, "stay at home."
Competing Interests: Conflict of InterestThe authors declare no competing interests.
(© The Author(s), under exclusive licence to Springer Nature Switzerland AG 2022, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)
Databáze: MEDLINE
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