Relevant bibliographies by topics / Adult Education - Restaurant

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  3. Conference papers

Academic literature on the topic 'Adult Education - Restaurant'

Author: Grafiati
Published: 4 June 2021
Last updated: 15 February 2022

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Journal articles on the topic "Adult Education - Restaurant"

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Smith, Claire, Andrew Robert Gray, Elizabeth Ann Fleming, and Winsome Ruth Parnell. "Characteristics of fast-food/takeaway-food and restaurant/café-food consumers among New Zealand adults." Public Health Nutrition 17, no. 10 (October 8, 2013): 2368–77. http://dx.doi.org/10.1017/s1368980013002681.

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AbstractObjectiveTo investigate: (i) the percentage of the New Zealand (NZ) population reporting fast food/takeaway food and restaurant/café food per day; (ii) examine demographic factors associated with their use; (iii) quantify their contribution to energy intake; and (iv) describe the specific types of foods reported from both sources.DesignTwenty-four hour diet recalls from the cross-sectional 2008/09 NZ Adult Nutrition Survey were used to identify fast-food and restaurant-food consumers.SettingNZ households.SubjectsAdults aged 15 years and older (n 4721).ResultsOverall 28 % reported consuming at least one fast food and 14 % a restaurant food within the 24 h diet recall. Fast-food consumption was not associated with level of education or an area-based measure of socio-economic status, but a higher education was positively associated with restaurant-food consumption. Individual factors such as ethnicity, household size, age, sex and marital status were found to be important influences on the use of fast food and restaurant food. Fast-food consumption was more prevalent among participants living in urban areas, young adults (19–30 years) and Māori compared with NZ European and Others. The most frequently reported fast foods were bread-based dishes, potatoes (including fries) and non-alcoholic beverages.ConclusionsGiven the high reported consumption of fast food by young adults, health promotion initiatives both to improve the nutritional quality of fast-food menus and to encourage healthier food choices would likely make a large impact on the overall diet quality of this group.
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Kellershohn, Julie, Keith Walley, and Frank Vriesekoop. "Healthier food choices for children through menu pricing." British Food Journal 119, no. 6 (June 5, 2017): 1324–36. http://dx.doi.org/10.1108/bfj-08-2016-0379.

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Purpose The purpose of this paper is to investigate the use of pricing (incentive and deterrent) to shift the purchase decision intent of parents when they order food for their child in a fast food restaurant. Design/methodology/approach A financial incentive and a deterrent pricing tactic was tested using an online quantitative approach with a sample of 400 Canadian parents, representative of the Canadian population based on geography, household income and education level. Findings The financial incentive tactic demonstrated that a strong and clearly articulated monetary discount can shift the stated purchase intent of parents into an increased number choosing a healthier side dish for a child’s fast food meal. A deterrent pricing approach was shown to also shift stated purchase intent, and had a higher consumer impact on a per dollar basis. Younger parents (<35 years old) were more likely to select healthier side dishes for their child; however, parents of all ages could potentially be influenced through motivational pricing approaches. Research limitations/implications This was an exploratory study using online surveys and stated purchase intent among Canadian respondents. Examining “stated” purchase intent only through the use of a questionnaire, and without a consequence of the choice, may not reflect a consumer’s real purchase behaviour. A future study should be conducted on pricing approaches in a restaurant setting, where the parents then have the consequences of interacting with the child and the response of the child to the food decision made on their behalf. Practical implications The use of pricing to shift parental food purchase decisions into ordering healthier food items for their children is a promising option, which with further exploration may lead to easily implementable restaurant-level recommendations that achieve the desired results of children eating healthier. Social implications As the frequency of fast food consumption continues to rise, encouraging healthier fast food choices for children could help to combat the troubling rise of obesity in young children. Originality/value While most historical research has focussed on teen or adult consumers, this paper offers insights to academics, marketers and restaurant industry influencers into the previously unexplored area of using pricing to encourage parents to make healthier food choices for children in a fast food restaurant environment.
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Pinho, Maria Gabriela M., Joreintje D. Mackenbach, Hélène Charreire, Jean-Michel Oppert, Harry Rutter, Joline W. J. Beulens, Johannes Brug, and Jeroen Lakerveld. "Comparing Different Residential Neighborhood Definitions and the Association Between Density of Restaurants and Home Cooking Among Dutch Adults." Nutrients 11, no. 8 (August 3, 2019): 1796. http://dx.doi.org/10.3390/nu11081796.

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The definition of neighborhoods as areas of exposure to the food environment is a challenge in food environment research. We aimed to test the association of density of restaurants with home cooking using four different definitions of residential neighborhoods. We also tested effect modification by age, length of residency, education, and income. This innovative cross-sectional study was conducted in the Netherlands (N = 1245 adults). We calculated geographic information system-based measures of restaurant density using residential administrative neighborhood boundaries, 800 m and 1600 m buffers around the home and respondents’ self-defined boundaries (drawn by the respondents on a map of their residential area). We used adjusted Poisson regression to test associations of restaurant density (tertiles) and the outcome ”weekly consumption of home-cooked meals” (six to seven as compared to five days per week (day/week) or fewer). Most respondents reported eating home-cooked meals for at least 6 day/week (74.2%). Regardless of the neighborhood definition used, no association between food environment and home cooking was observed. No effect modification was found. Although exposure in terms of density of restaurants was different according to the four different neighborhood definitions, we found no evidence that the area under study influences the association between density of restaurants and home cooking among Dutch adults.
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Watson, Wendy L., Kathy Chapman, Lesley King, Bridget Kelly, Clare Hughes, Jimmy Chun Yu Louie, Jennifer Crawford, and Timothy P. Gill. "How well do Australian shoppers understand energy terms on food labels?" Public Health Nutrition 16, no. 3 (March 30, 2012): 409–17. http://dx.doi.org/10.1017/s1368980012000900.

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AbstractObjectiveTo investigate nutrition literacy among adult grocery buyers regarding energy-related labelling terms on food packaging.DesignQualitative interviews and quantitative surveys to determine shoppers’ understanding of energy terms (‘energy’, ‘calories’ and ‘kilojoules’) and how energy terms affect perceptions of healthiness and intentions to purchase breakfast cereals, muesli bars and frozen meals.SettingIndividual in-depth interviews and surveys in two metropolitan supermarkets, Sydney, Australia.SubjectsAustralian adults (interview n 40, survey n 405) aged 18–79 years.ResultsThe relationship between energy and perceived healthiness of food varied by product type: higher energy breakfast cereals were perceived to be healthier, while lower energy frozen meals were seen as healthier choices. Likewise, intentions to purchase the higher energy product varied according to product type. The primary reason stated for purchasing higher energy products was for sustained energy. Participants from households of lower socio-economic status were significantly more likely to perceive higher energy products as healthier. From the qualitative interviews, participants expressed uncertainty about their understanding of kilojoules, while only 40 % of participants in intercept surveys correctly answered that kilojoules and calories measured the same thing.ConclusionsAustralian consumers have a poor understanding of energy and kilojoules and tend to perceive higher energy products as healthier and providing sustained energy. This has implications regarding the usefulness of industry front-of-pack labelling initiatives and quick service restaurant menu labelling that provides information on energy content only. Comprehensive and widely communicated education campaigns will be essential to guide consumers towards healthier choices.
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Bergman, Christine, Yuan Tian, Andrew Moreo, and Carola Raab. "Menu Engineering and Dietary Behavior Impact on Young Adults’ Kilocalorie Choice." Nutrients 13, no. 7 (July 7, 2021): 2329. http://dx.doi.org/10.3390/nu13072329.

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The obesity pandemic is associated with increased consumption of restaurant food. Labeling of menus is an intervention used to provide consumers with kilocalorie (calorie) information in hopes of them making healthier food choices. This study evaluated the relationship between young adults’ calorie choices on restaurant menus and menu design, dietary behaviors, and demographic characteristics. A 3 (fast-casual restaurants) × 4 (menu-designs based on menu engineering theories) between-subjects (n = 480, 18–24-year olds) experimental design was used. The relationship between the participants’ calorie choices (high versus low) and menu design, stage of change, gender, race, educational level and weight status was evaluated using logistic regression. All independent variables had at least one category that had greater odds (CI 95% ± 5%) of subjects choosing a lower calorie entree, except education level and race/ethnic group. Normal weight and overweight subjects had greater odds of choosing lower calorie entrees than those that were obese. In addition, subjects that had started to control their calorie intake for less than six months or had sustained this change for at least six months, had greater odds of choosing lower calorie entrees compared to others. Including a green symbol and calories on fast casual restaurant menus may influence some young adults to choose lower calorie entrees.
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Crimarco, Anthony, Gabrielle M. Turner-McGrievy, Marian Botchway, Mark Macauda, Swann Arp Adams, Christine E. Blake, and Nicholas Younginer. "“We’re Not Meat Shamers. We’re Plant Pushers.”: How Owners of Local Vegan Soul Food Restaurants Promote Healthy Eating in the African American Community." Journal of Black Studies 51, no. 2 (December 27, 2019): 168–93. http://dx.doi.org/10.1177/0021934719895575.

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Obesity remains a prevalent public health epidemic, and African American (AA) adults are disproportionately affected by obesity more than any other ethnic group, particularly in the Southern region of the United States. Addressing poor dietary habits is important for improving obesity rates among AAs, but there has been limited research that has focused on specifically developing culturally tailored interventions. With a recent number of soul food restaurants serving exclusively vegan meals opening up across the country to appeal to AAs and others interested in eating healthier soul foods, there is a unique opportunity to explore how these restaurants might impact AA dietary habits. The purpose of this study was to assess how owners of vegan soul food restaurants located in states within the Black Belt region view their roles as promoters of health in their community and to identify strategies that they use to make plant-based diets (PBDs) more culturally appealing in the AA community. In-depth interviews were conducted with owners ( N = 12) of vegan soul food restaurants from seven states. Five themes emerged from the interviews related to (a) the restaurants providing access to vegan meals, (b) restaurant owners educating their customers about vegan diets and healthy eating, (c) using fresh ingredients to make vegan soul foods taste good, (d) addressing limited cooking skills among AAs, and (e) discussing nonhealth reasons to become vegan. The findings indicate there may be future opportunities for health educators to partner with these restaurant owners to improve healthy eating among AAs.
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Liu, Junxiu, Colin D. Rehm, Renata Micha, and Dariush Mozaffarian. "Quality of Meals Consumed by US Adults at Full-Service and Fast-Food Restaurants, 2003–2016: Persistent Low Quality and Widening Disparities." Journal of Nutrition 150, no. 4 (January 29, 2020): 873–83. http://dx.doi.org/10.1093/jn/nxz299.

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ABSTRACT Background Meals from full-service restaurants (FS) and fast-food restaurants (FF) are an integral part of US diets, but current levels and trends in consumption, healthfulness, and related sociodemographic disparities are not well characterized. Objectives We aimed to assess patterns and nutritional quality (using validated American Heart Association [AHA] diet scores) of FS and FF meals consumed by US adults. Methods Serial cross-sectional investigation utilizing 24-h dietary recalls in survey-weighted, nationally representative samples of 35,015 adults aged ≥20 y from 7 NHANES cycles, 2003–2016. Results Between 2003 and 2016, American adults consumed ∼21 percent of energyfrom restaurants (FS: 8.5% in 2003–2004, 9.5% in 2015–2016, P-trend = 0.38; FF: 10.5%; 13.4%, P-trend = 0.31). Over this period, more FF meals were eaten for breakfast (from 4.4% to 7.6% of all breakfasts, P-trend &lt;0.001), with no changes for lunch (15.2% to 15.3%) or dinner (14.6% to 14.4%). In 2015–2016, diet quality of both FS and FF were low, with mean AHA diet scores of 31.6 and 27.6 (out of 80). Between 2003 and 2016, diet quality of FF meals improved slightly, (the percentage with poor quality went from 74.6% to 69.8%; and with intermediate quality, from 25.4% to 30.2%; P-trend &lt;0.001 each). Proportions of FS meals of poor (∼50%) and intermediate (∼50%) quality were stable over time, with &lt;0.1% of consumed FS or FF meals meeting ideal quality. Disparities in FS meal quality persisted by race/ethnicity, obesity status, and education and worsened by income; whereas disparities in FF meal quality persisted by age, sex, and obesity status and worsened by race/ethnicity, education, and income. Conclusions Between 2003 and 2016, FF and FS meals provided 1 in 5 calories for US adults. Modest improvements occurred in nutritional quality of FF, but not FS, meals consumed, and the average quality for both remained low with persistent or widening disparities. These findings highlight the need for strategies to improve the nutritional quality of US restaurant meals.
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Bhutani, Surabhi, Dale A. Schoeller, Matthew C. Walsh, and Christine McWilliams. "Frequency of Eating Out at Both Fast-Food and Sit-Down Restaurants Was Associated With High Body Mass Index in Non-Large Metropolitan Communities in Midwest." American Journal of Health Promotion 32, no. 1 (August 28, 2016): 75–83. http://dx.doi.org/10.1177/0890117116660772.

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Purpose: We investigated the associations between frequency of eating at fast-food, fast-casual, all-you-can-eat, and sit-down restaurants and the body mass index (BMI) in non-large metro Wisconsin communities. To inform prevention efforts, we also analyzed the socioeconomic/environmental and nutrition attitudes/behavior variables that may drive the frequent eating away from home. Design: Cross-sectional analysis of an ancillary data set from the Survey of Health of Wisconsin collected between October 2012 and February 2013. Setting: Six Wisconsin counties: 1 classified as rural, 1 as large fringe metro, and 4 as small metro. Subjects: Adults ≥18 years (N = 1418). Measures: Field staff measured height and weight and administered a survey on the frequency of eating away from home, and socioeconomic and nutritional behavior variables. Analysis: Multivariable regression. Results: The BMI of respondents averaged 29.4 kg/m2 (39% obese). Every 1-meal/week increase in fast-food and sit-down restaurant consumption was associated with an increase in BMI by 0.8 and 0.6 kg/m2, respectively. Unavailability of healthy foods at shopping and eating venues and lack of cooking skills were both positively associated with consumption of fast-food and sit-down meals. Individuals who described their diet as healthy, who avoided high-fat foods, and who believed their diet was keeping their weight controlled did not visit these restaurants frequently. Conclusion: Obesity prevention efforts in non-large metro Wisconsin communities should consider socioeconomic/environmental and nutritional attitudes/behavior of residents when designing restaurant-based or community education interventions.
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Zhang, Puhong, Feng J. He, Yuan Li, Changning Li, Jing Wu, Jixiang Ma, Bing Zhang, et al. "Reducing Salt Intake in China with “Action on Salt China” (ASC): Protocol for Campaigns and Randomized Controlled Trials." JMIR Research Protocols 9, no. 4 (April 9, 2020): e15933. http://dx.doi.org/10.2196/15933.

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Background Salt intake in China is over twice the maximum recommendation of the World Health Organization. Unlike most developed countries where salt intake is mainly derived from prepackaged foods, around 80% of the salt consumed in China is added during cooking. Objective Action on Salt China (ASC), initiated in 2017, aims to develop, implement, and evaluate a comprehensive and tailored salt reduction program for national scaling-up. Methods ASC consists of six programs working in synergy to increase salt awareness and to reduce the amount of salt used during cooking at home and in restaurants, as well as in processed foods. Since September 2018, two health campaigns on health education and processed foods have respectively started, in parallel with four open-label cluster randomized controlled trials (RCTs) in six provinces across China: (1) app-based intervention study (AIS), in which a mobile app is used to achieve and sustain salt reduction in school children and their families; (2) home cook-based intervention study (HIS), in which family cooks receive support in using less salt; (3) restaurant-based intervention study (RIS) targeting restaurant consumers, cooks, and managers; and (4) comprehensive intervention study (CIS), which is a real-world implementation and evaluation of all available interventions in the three other RCTs. To explore the barriers, facilitators, and effectiveness of delivering a comprehensive salt reduction intervention, these RCTs will last for 1 year (stage 1), followed by nationwide implementation (stage 2). In AIS, HIS, and CIS, the primary outcome of salt reduction will be evaluated by 24-hour urinary sodium excretion in 6030 participants, including 5436 adults and 594 school children around 8-9 years old. In RIS, the salt content of meals will be measured by laboratory food analysis of the 5 best-selling dishes from 192 restaurants. Secondary outcomes will include process evaluation; changes in knowledge, attitude, and practice on salt intake; and economic evaluation. Results All RCTs have been approved by Queen Mary Research Ethics Committee and the Institutional Review Boards of leading institutes in China. The research started in June 2017 and is expected to be completed around March 2021. The baseline investigations of the four RCTs were completed in May 2019. Conclusions The ASC project is progressing smoothly. The intervention packages and tailored components will be promoted for salt reduction in China, and could be adopted by other countries. Trial Registration Chinese Clinical Trial Registry. AIS: ChiCTR1800017553; https://tinyurl.com/vdr8rpr. HIS: ChiCTR1800016804; https://tinyurl.com/w8c7x3w. RIS: ChiCTR1800019694; https://tinyurl.com/uqkjgfw. CIS: ChiCTR1800018119; https://tinyurl.com/s3ajldw. International Registered Report Identifier (IRRID) DERR1-10.2196/15933
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Oates, Gabriela R., Janice M. Phillips, Lori B. Bateman, Monica L. Baskin, Mona N. Fouad, and Isabel C. Scarinci. "Determinants of Obesity in Two Urban Communities: Perceptions and Community-Driven Solutions." Ethnicity & Disease 28, no. 1 (February 1, 2018): 33. http://dx.doi.org/10.18865/ed.28.1.33.

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<p class="Pa7"><strong>Objective: </strong>In the search of solutions to the rising rates of obesity, community perspec­tives are important because they highlight areas of need and help determine the level of community support for potential interventions. This study aimed to identify community perceptions of factors associated with obesity in two urban municipalities – one racially mixed and one predomi­nantly African American – and to explore community-driven solutions to the problem of obesity.</p><p class="Pa7"><strong>Methods: </strong>The study used Photovoice meth­odology to understand what community members perceived as obesity-promoting factors in their residential environments.</p><p class="Pa7"><strong>Results: </strong>A total of 96 photographs of factors relevant to obesity were discussed. Most commonly depicted were restaurants, gro­cery stores, fast food, and fitness centers. In 10 race-stratified focus groups, participants made 592 comments on 12 themes, the most common being restaurants, physical activity, food stores, and proposed solutions. The top three themes – restaurants, physical activity, and food stores – accounted for 58% of all barriers to healthy weight. Pro­posed solutions ranged from personal efforts and peer support, to educating adults and children, to community action.</p><p class="Default"><strong>Conclusion: </strong>Interventions addressing the immediate food and physical activity environment – restaurants, grocery stores, and resources for physical activity – may have high likelihood of success as they align with community needs and understanding of priorities. Health education and promo­tion programs that increase food-related knowledge and skills are also needed and likely to receive strong community support.</p><p class="Default"><em>Ethn Dis. </em>2018;28(1):33-42; doi:10.18865/ ed.28.1.33.</p>
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Dissertations / Theses on the topic "Adult Education - Restaurant"

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Irebro, Carl. "Matematik : Hur motivera elevens lärande i köksmatematik?" Thesis, Karlstads universitet, Fakulteten för humaniora och samhällsvetenskap (from 2013), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-33087.

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In Adult Education-Restaurant students often have a negative attitude towards the subject of math. Often mathematics is associated with what experiences the students had of this subject in elementary school - experiences that many times reduce the motivation for the same that is so frequent in the catering industry, in different contexts. Mathematics more or less unconsciously permeates restaurant profession at large, and as a chef you must realize the importance of mathematics in your daily work in the kitchen.   The purpose of the work is to develop the mathematics lesson weight and volume by planning and designing more stimulating lessons accommodated in the kitchen - combining calculation problems with the work in a real kitchen environment. The aim is to help increase the students’ motivation for and understanding of the importance of mathematics in the kitchen work.   An action-oriented research method was used where students in a survey were asked to answer questions about their previous experiences with mathematics and how they themselves thought that motivating lessons on mathematics in cooking should be designed.   The survey revealed that the majority of the students thought that the mathematics lessons weight and volume preferably should take place in the kitchen. Based on the responses and previous experiences of lessons on mathematics in cooking, new lessons on mathematics in cooking were designed and held with real utensils, raw materials and recipes in the authentic cooking environment. The integration of the lessons weight and volume with the practical work in the kitchen area motivated the students. This can eventually give the students an increased understanding leaving them less negative to the subject.
Inom Vuxenutbildningen - Restaurang - visar eleverna ofta en negativ attityd till ämnet matematik, inte sällan är ämnet förknippat med hur eleverna upplevde lektionerna i grundskolan. Erfarenheter som hos eleverna många gånger bidrar till att minska motivationen för ett ämne och som är vanligt förkommande inom restaurangbranschen - i olika sammanhang. Matematiken genomsyrar mer eller mindre omedvetet restaurangyrket i stort och som kock måste du inse betydelsen av köksmatematik i det dagliga arbetet i köket. Syftet med arbetet var att utveckla matematiklektionen Vikt och volym genom att planera och skapa mer stimulerande lektioner förlagda i köket samt förena räkneuppgifter med arbete i den reella köksmiljön. Avsikten är att bidra till att öka elevernas motivation samt förståelse för matematikens betydelse i verksamheten i köket.   En aktionsinriktad forskningsmetod har använts där eleverna i en enkät fick besvara frågor om sina tidigare erfarenheter av matematik, samt hur eleverna själva ser hur motiverande köksmatematiklektioner torde vara utformade.   Undersökningen visade att flertalet av eleverna med fördel såg att matematiklektionerna Vikt och volym tog sin plats i köket. Utefter svaren samt tidigare erfarenheter från lektioner i ämnet köksmatematik, planerades och genomfördes köksmatematiklektioner integrerat med reella redskap, råvaror och recept i den autentiska köksmiljön. Integreringen av lektionen Vikt och volym till köket motiverade eleverna. Detta kan i en förlängning leda till ökad förståelse hos eleverna och därmed mindre negativitet till ämnet som sådant.
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Boccia, Mark. "Restaurants as Learning Organizations| A Multiple-site Case Study of U.S. Non-chain Restaurants." Thesis, The George Washington University, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10140349.

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This study investigated the construct of the learning organization in the restaurant industry. Descriptive accounts of learning were gleaned from face-to-face interviews, focus groups, observations, document analysis, and data from the Dimensions of the Learning Organization Questionnaire (DLOQ) from 52 participants employed in three US non-national chain restaurants in the Suburban Maryland / Washington D.C. area. This multiple-site case study extends the conversation of the learning organization by focusing on an industry that was not previously explored and offers new insight by providing a qualitative picture of how learning occurs in restaurants.

Five overall themes emerged from the data. Participants cobble together learning experiences from pre-shift meetings, formal training, learning from mistakes, and being thrown into the fire. Participants learn from customers through conversation and through trial and error as they adapt their service behaviors. Managers at each restaurant served as a learning champion by promoting dialog and prompting questions often in conjunction with food and beverage tastings. Informal and incidental learning was ever-present as participants naturally shared bits of knowledge through everyday interactions. Learning also took place off-the-clock as participants discussed their personal learning pursuits, such as accessing mobile apps or websites related to food and beverage, going to wineries, breweries, and specialty food markets, as well as reading cookbooks and magazines. Lastly, job rotation is a frequent learning practice during new hire training to expose individuals to the various roles within the restaurant. Cooks often rotate through different stations as they acquire and build up their technical skills.

In consideration of the evidence gathered, three conclusions are offered: (1) collaborative, informal learning practices are well pronounced learning strategies in restaurants; (2) leaders encouraging the development of new products (e.g., beverage / food) facilitate learning and experimentation in restaurants; and (3) a climate of consistent learning practices and procedures exist in restaurants. Overall, Watkins and Marsick’s (1993; 2003) learning organization model did not fully depict the learning culture in restaurants. Future learning organization research is needed to better capture the unique workplace realities of high employee turnover, tip-based compensation, and more narrowly defined jobs (e.g., bartender, cook, server) that comprise the occupational culture of restaurant workers.

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Grossi, Teresa A. "Effects of a self-evaluation treatment package on the work productivity of adults with disabilities in a restaurant training program /." The Ohio State University, 1991. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487694389395262.

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Conference papers on the topic "Adult Education - Restaurant"

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Alnatsheh, Reem Bassim, Mahmoud Alomari, Omar Khabour, Karem Alzoubi, and Esra'a Keewan. "Changes in Dietary Habits and Eating Behaviors during COVID-19 Induced Confinement." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0311.

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The purpose of this study was to evaluate the dietary habits (DH) and eating behaviors (EB) among adults during COVID-19-induced confinement. For this purpose, an online survey designed to assess the change in DH and EB during April and May of 2020 was distributed using various social media platforms. A total of 1844 participants aged 18-72 years completed the survey. The results outlined an increase (42.5-61.8%) in most of the DH and EB examined in the current study in the majority of the participants. Among these changes, increased (p<0.05) prevalence of fruit and vegetable, immune boosters, water, and hot beverage consumption as well as decreased (p<0.05) eating in restaurants and fatty food consumption, suggest a positive change. Conversely, a greater (p<0.05) percentage of the participants reported an increase in high-calorie food consumption and late night eating indicating a risky behavior for obesity and subsequent chronic complications. Additionally, age, gender, obesity, education, income, and job type seem to contribute (p<0.05) to the changes in DH and EB. Overall, COVID-19-induced confinement seems to compel adults to adopt a specific DH and EB. Though most of these changes were positive, some were negative. The study provides crucial information to design subpopulation recommendations and developmental programs for adults under such conditions.
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