Modeling of food consumption behavior in the quarantine period applied during the coronavirus SARS-CoV2 (COVID-19) outbreak in Turkey

Name: Modeling of food consumption behavior in the quarantine period applied during the coronavirus SARS-CoV2 (COVID-19) outbreak in Turkey
Author: Zuluğ, Aslı, Temur, Dilay Merve, Kaya, Sevda, Ertem, Müge

İsim	Modeling of food consumption behavior in the quarantine period applied during the coronavirus SARS-CoV2 (COVID-19) outbreak in Turkey
Yazar	Zuluğ, Aslı, Temur, Dilay Merve, Kaya, Sevda, Ertem, Müge
Basım Tarihi:	2022-02
Basım Yeri	- MDPI
Konu	Consumer behavior, COVID-19 in Turkey, Food consumption, Food preference, Food shopping
Tür	Süreli Yayın
Dil	İngilizce
Dijital	Evet
Yazma	Hayır
Kütüphane:	Özyeğin Üniversitesi
Demirbaş Numarası	2071-1050
Kayıt Numarası	6a232ab2-c785-457b-9107-965e8c6b43cf
Lokasyon	Gastronomy and Culinary Arts
Tarih	2022-02
Örnek Metin	The spread of coronavirus worldwide has affected consumer behavior in many ways. This paper tries to investigate the impact of the SARS-CoV2 (COVID-19) on food consumption behavior of consumers. Food consumption motivation data were assessed and compared before, during, and after the quarantine. An online survey was conducted among about 900 people from 54 different cities in Turkey, between April and May 2020, trying to understand consumers’ changing behavior in their food choices, preferences, and habits during the pandemic period. The aim of this paper is (i) to examine how consumer preferences were influenced by the COVID-19 quarantine period, using an ordered probit analysis, and (ii) to identify differences in the preferences for the food itself, food disinfection and cooking, and shopping preferences before and during the quarantine. Finally, as per the consumers’ body mass index (BMI), correlation with their mood and eating frequencies was observed. The findings indicate that, under stress conditions, like the quarantine period, food preferences and eating behavior changed, and consumers put all those emotions and information into their consumption process.
DOI	10.3390/su14041975
Cilt	14

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Modeling of food consumption behavior in the quarantine period applied during the coronavirus SARS-CoV2 (COVID-19) outbreak in Turkey

Yazar Zuluğ, Aslı, Temur, Dilay Merve, Kaya, Sevda, Ertem, Müge

Basım Tarihi 2022-02

Basım Yeri - MDPI

Konu Consumer behavior, COVID-19 in Turkey, Food consumption, Food preference, Food shopping

Tür Süreli Yayın

Dil İngilizce

Dijital Evet

Yazma Hayır

Kütüphane Özyeğin Üniversitesi

Demirbaş Numarası 2071-1050

Kayıt Numarası 6a232ab2-c785-457b-9107-965e8c6b43cf

Lokasyon Gastronomy and Culinary Arts

Tarih 2022-02

Örnek Metin The spread of coronavirus worldwide has affected consumer behavior in many ways. This paper tries to investigate the impact of the SARS-CoV2 (COVID-19) on food consumption behavior of consumers. Food consumption motivation data were assessed and compared before, during, and after the quarantine. An online survey was conducted among about 900 people from 54 different cities in Turkey, between April and May 2020, trying to understand consumers’ changing behavior in their food choices, preferences, and habits during the pandemic period. The aim of this paper is (i) to examine how consumer preferences were influenced by the COVID-19 quarantine period, using an ordered probit analysis, and (ii) to identify differences in the preferences for the food itself, food disinfection and cooking, and shopping preferences before and during the quarantine. Finally, as per the consumers’ body mass index (BMI), correlation with their mood and eating frequencies was observed. The findings indicate that, under stress conditions, like the quarantine period, food preferences and eating behavior changed, and consumers put all those emotions and information into their consumption process.

DOI 10.3390/su14041975

Cilt 14