COVID-19 PANDEMİSİNDE YETİŞKİNLERİN GIDA TERCİHLERİNDEKİ DAVRANIŞLARI, ALGILANAN STRES DURUMLARI VE ETKİLEYEN FAKTÖRLER

Amaç: COVID-19 pandemisinde yetişkinlerin gıda tercihlerindeki davranışları incelemek ve algıladıkları stres durumlarını etkileyen faktörleri saptamak amaçlandı. Yöntem: Tanımlayıcı tipteki bu araştırma ikinci kapanma sonrasında 40-64 yaş arası 372 yetişkin ile Türkiye’de e-survey olarak gerçekleştirildi. Çalışmada Algılanan Stres Ölçeği (ASÖ) ve tanımlayıcı form kullanıldı. Bulgular: COVID-19 pandemi sürecinde grubun %59.1’i hiç sipariş ile gıda alışverişi yapmamıştı. Bu süreçte en fazla tercih edilen gıdalar yumurta (%86.3), et ve et ürünleri (%85.8), süt ve süt ürünleri (%85.5), taze sebze (%84.4) ve taze meyveydi (%83.3). Katılımcıların %58.9’unun market, pazar gibi kalabalık yerlerde alışveriş yapmak istemediği, %79.6’sının gıda fiyatlarının artmasından endişe ettiği, %78.8’inin panikle gıda satın aldığı, %90.1’inin yiyecek stokladığı belirlendi. COVID-19 pandemi sürecinde en fazla stoklanan gıdalar kuru baklagiller (%58.9) ve tahıllardı (%52.2). Katılımcıların %38.7’si yeterli gıda bulunabilirliği endişesinin ve %27.7’si gıda güvenliği endişesinin arttığını belirtti. COVID-19 pandemi sürecinde panikle satın alma yapan (p=0.018) ve gıda güvenliği endişesi artan (p=0.000) katılımcıların ASÖ toplam puan ortalamalarının daha yüksek olduğu saptandı. Gıda israfı farkındalığı (p=0.003), evde yemek hazırlama davranışı (p=0.024), yeterli gıda bulunabilirliği endişesi (p=0.034) ve gıda güvenliği endişesi (p=0.000) artan katılımcıların yetersiz özyeterlilik alt boyut puan ortalamaları düşük saptandı. COVID-19 pandemi sürecinde hem kendisi hem de sipariş ile alışveriş yapan (p=0.015), panikle satın alma davranışı gösteren (p=0.000), internet aracılığı ile sipariş yapma davranışı artan (p=0.002), gıda israfı farkındalığı artan (p=0.000), evde yemek hazırlama davranışı artan (p=0.000), yeterli gıda bulunabilirliği endişesi yaşayan (p=0.000) ve gıda güvenliği endişesi yaşayan (p=0.000) katılımcıların stres/rahatsızlık alt boyut puan ortalamaları yüksekti. Sonuç: COVID-19 pandemisi gibi olağan dışı durumlarda gıda tüketicilerinin davranışlarının incelenmesi hem sağlık hem de sosyal boyutuyla önem taşımakta olup, gıda ve ekonomi politikalarının planlanmasını daha kolaylaştıracaktır.

Anahtar Kelimeler:

COVID-19, Gıda Seçimi, Tüketici Tercihi, Tüketici Davranışı, Psikolojik Stres

ADULTS' BEHAVIOURS IN FOOD PREFERENCES, PERCEIVED STRESS SITUATIONS, AND INFLUENCING FACTORS DURING THE COVID-19 PANDEMIC

Objective: It was aimed to examinethe behaviours of adults in food preferences and to determine the factors affecting the perceived stress situations of adults during the COVID-19 pandemic. Method: This descriptive study was conducted as an e-survey in Turkeywith 372 adultsaged 40-64 years after the second closure. Perceived Stress Scale and survey with descriptive questions was used in the study. Results: During the COVID-19 pandemic, 59.1% of the group did not shop for food with any orders. In this process, the most preferred foods are eggs (86.3%), meat and meat products (85.8%), milk and dairy products (85.5%), fresh vegetables (84.4%) and fresh fruit (83.3%).58.9% of the participants do not want to shop in crowded places such as markets and bazaars. It was determined that 79.6% of them were worried about the increase in food prices, 78.8% of them bought food in panic, and 90.1% of them stocked up on food. The most stocked foods during the COVID-19 pandemic were legumes (58.9%) and cereals (52.2%). 38.7% of the participants stated that the concern about adequate food availability and 27.7% of them stated that the concern about food safety has increased. It was determined that the PSS total score averages of the participants who made panic purchases during the COVID-19 pandemic (p=0.018) and who had increased food safety concerns (p=0.000) were higher. Participants with increased awareness of food waste (p=0.003), food preparation behaviour at home (p=0.024), concern for adequate food availability (p=0.034) and food safety concerns (p=0.000) had low insufficient self-efficacy sub-dimension mean scores. Duringthe COVID-19 pandemic process, the stress/discomfort sub-dimension score averages of the participants who shopped both on-site and on order (p=0.015), showed panicky buying behaviour (p=0.000), had increased ordering behaviour via the internet (p=0.002), had increased awareness of food waste (p=0.000), had increased food preparation behaviour at home (p=0.000), was worried about adequate food availability (p=0.000), and had food safety concerns (p=0.000) were found to be high. Conclusion: Examining the behaviour of food consumers in extraordinary situations such as the COVID-19 pandemic is essential both in terms of health and social aspects and will facilitate the planning of food and economic policies.

Keywords:

Food Selection, Consumer Preference, Consumer Behaviour, Psychological Stress,

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