This paper is published in Volume-7, Issue-6, 2021
Area
Food Science & Technology
Author
Sweta Sharma, Dr. Monal Velangi
Org/Univ
Indira Gandhi National Open University, New Delhi, Delhi, India
Pub. Date
12 November, 2021
Paper ID
V7I6-1186
Publisher
Keywords
Dietary Fats, Fatty Acids, Dietary Patterns, COVID-19 Period, Pandemic

Citationsacebook

IEEE
Sweta Sharma, Dr. Monal Velangi. Dietary fat intake pattern of adults during the COVID-19 pandemic in the City of Mumbai, India, International Journal of Advance Research, Ideas and Innovations in Technology, www.IJARIIT.com.

APA
Sweta Sharma, Dr. Monal Velangi (2021). Dietary fat intake pattern of adults during the COVID-19 pandemic in the City of Mumbai, India. International Journal of Advance Research, Ideas and Innovations in Technology, 7(6) www.IJARIIT.com.

MLA
Sweta Sharma, Dr. Monal Velangi. "Dietary fat intake pattern of adults during the COVID-19 pandemic in the City of Mumbai, India." International Journal of Advance Research, Ideas and Innovations in Technology 7.6 (2021). www.IJARIIT.com.

Abstract

Obesity is a growing public health issue across the globe and in India, which is increasing the risk of other chronic diseases. A high quantity of fats and an imbalance of fatty acids contribute to inflammation and faster disease progression. To study the food-based dietary fat intake patterns of adults during the COVID-19 outbreak in the city of Mumbai, India. Adults (n=103), both males and females (30-60 years of age) were selected from one of the cities in India, Mumbai, by purposive sampling, meeting the inclusion and exclusion criteria. In this survey, a KAP questionnaire was administered to understand the fat intake patterns. The data was analyzed by SPSS 26 to obtain mean and SD, frequencies, and percentages. The majority of the participants (60.2%) reported being overweight, while only 27.2% of the participants reported with normal BMI. Sixty-six percent of the participants reported ‘not checking’ the nutrition labels before purchasing any packaged food items; 32% showed to be never changing their cooking oils, and 51.5% of them reported to be re-heating the oil. The present study had the majority of the participants leading a sedentary lifestyle due to pandemic situations and nationwide lockdown. It also covers various aspects of lifestyle behaviors and eating habits, particularly of dietary fats which contribute as major risk factors to develop non-communicable diseases (NCDs).
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