(P24-136-23) Single Person Households More Likely To Purchase Restaurant Food and Consume Fruits and Vegetables During COVID-19

Objectives: Consumer food shopping and consumption behaviors have undergone significant changes since the outbreak of the coronavirus disease-2019 (COVID‐19) in early 2020. The objective of this study was to assess changes in food purchase and food consumption behaviors during the COVID-19 pandemic.

Methods: A cross-sectional study in 119 study participants recruited from Harris and Waller Counties, Texas. A validated COVID-19 Nutrition Behavior questionnaire was used to obtain sociodemographic information, food purchase and food consumption behaviors during the COVID-19 pandemic.

Results: Majority of the participants were non-Hispanic Blacks (49.6%) and Hispanics (24.4%), mostly aged 18-24 years (47.9%), and male (62.2%). Participants had 44.5% single person household composition, a higher proportion of those in full time employment (34.5%) and majority participated in food assistance programs (77.3%). A large proportion of the participants had never used an online grocery company (68%) before the pandemic while the largest proportion used large supermarkets (81%). During the COVID-19 pandemic, higher restaurant/fast food (28%), large supermarket (28%), and online grocery company (23%) purchases were observed among the participants. About 48% of the participants reported less physical activity and 47% gained weight during the pandemic. There was a statistically significant association between single person household and higher purchase of food at restaurants/fast foods (X²=12.8, p=0.005), more consumption of fruits (X²=9.2, p=0.010), and vegetables (X²=8.1, p=0.044).

Conclusions: Single person households were more likely to purchase restaurant foods and consume fruits and vegetables during the COVID-19 pandemic in our study sample. The results have the potential to assist public policy officials, and health authorities predict how different categories of consumers will behave in a pandemic.

Funding Sources: This work is/was supported by the USDA National Institute of Food and Agriculture, 1890 Center of Excellence for Nutrition, Health, Wellness, and Quality of Life.