Use este identificador para citar ou linkar para este item: http://www.repositorio.ufop.br/jspui/handle/123456789/17606
Título: Daily habits of Brazilians at different moments of the COVID-19 pandemic.
Autor(es): Souza, Tamires Cássia de Melo
Liboredo, Juliana Costa
Ferreira, Lívia Garcia
Daniel, Marina Martins
Di Renzo, Laura
Pivari, Francisca
Anastácio, Lucilene Rezende
Palavras-chave: Coronavírus
Food
Physical activity
Well-being
Screen use
Data do documento: 2022
Referência: SOUZA, T. C. de M. et al. Daily habits of Brazilians at different moments of the COVID-19 pandemic. Nutrients, v. 14, n. 23, jan. 2022. Disponível em: <https://www.mdpi.com/2072-6643/14/23/5136>. Acesso em: 01 ago. 2023.
Resumo: Background: The COVID 19 pandemic impacted the health and well-being of different populations around the world. The aim of this study is to investigate the changes in the daily habits of Brazilians before and during two moments of the COVID-19 pandemic. Methods: A longitudinal study in which an online questionnaire (sleeping time, alcohol consumption, smoking, use of screen devices, physical activity, and dietary patterns) was applied at three moments. Results: The frequency of alcohol consumption, smoking, and sleep hours did not change significantly at different times. For the number of alcoholic beverages, there was a reduction in consumption from T0 to T1 and an increase from T1 to T2. There was a significant increase in hours of screen device use from T0 to T1, remaining high at T2. Finally, the level of physical activity in minutes reduced from T0 to T1, returning to base levels at T2. As for eating habits, there was an increase in the frequency of consumption of instant meals, fast food, and sweets at the first moment, with a significant reduction at the second moment. The consumption of legumes, milk and dairy products, bakery products, and meats was higher at T2. Conclusions: Some habits returned to or approached T0 levels. However, other habits remained unchanged, such as screen time and frequency of consumption of some food groups, throughout the last evaluation.
URI: http://www.repositorio.ufop.br/jspui/handle/123456789/17606
DOI: https://doi.org/10.3390/nu14235136
ISSN: 2072-6643
Licença: This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/). Fonte: PDF do artigo.
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