Food Demand and Nutritional Habits of Consumers During the Covid-19 Outbreak: A Case Study in Türkiye

Year 2024, Volume: 21 Issue: 2, 335 - 347, 13.03.2024

Emine Yılmaz , Bağnu Çolakoğlu

https://doi.org/10.33462/jotaf.1255008

Abstract

The Covid-19 pandemic, which has affected the entire world, has caused changes in many areas of life worldwide. These changes have also influenced and continue to influence consumer behaviors. During the restrictions, people staying at home and only going out for essential needs such as grocery shopping has caused changes in their shopping and consumption habits. The changing consumer behaviors related to the process have brought about many studies. Since the outbreak of Covid-19, it has caused significant changes in the attitudes and behaviors of individuals in the world and in Türkiye. Numerous studies have been conducted to understand these changes. The purpose of this study is to examine the effects of the pandemic on the food demand and nutritional habits of individuals residing in Tekirdağ province. To achieve this, a survey was conducted with consumers living in Tekirdağ. According to the research's predicted 10% margin of error and 99% significance level, the sample size was calculated to be 166 people. Factor analysis was applied during the statistical analysis of the findings. Based on the results of the factor analysis, it was found that the desire of individuals to consume organic products and their awareness of healthy nutrition were high. The negative conditions that occurred during the pandemic increased the desire of individuals to eat. It has shown that consumers are more sensitive about healthy eating during the Covid-19 pandemic process. An increase in the consumption of food products that form the basis of a healthy diet, such as fruits, vegetables and eggs, and a corresponding decrease in the consumption of carbonated drinks and prepackaged food also support this finding. However, the high increase in the consumption of pastries and nuts can be given as examples of the negative effects of the need to stay at home and the restriction of physical activities due to the Covid-19 outbreak. In addition, their buying behavior changed, and the number of people who procure food products through online shopping increased. The aim of this study is to inform consumers and researchers working on this subject about how food consumption of consumers has changed after Covid-19.

Keywords

Covid-19 Outbreak, Nutrition Habits, Food Demand, Consumption of Agricultural Products, purchasing behavior

Türkiye'de Covid-19 Salgını Sırasında Tüketicilerin Gıda Talebi ve Beslenme Alışkanlıkları: Bir Örnek Çalışma

Abstract

Covid-19 pandemisi, tüm dünyayı etkisi altına almış ve dünya genelinde birçok alanda değişikliklere neden olmuştur. Bu değişiklikler tüketici davranışlarını da etkilemiş ve etkilemeye de devam etmektedir. Kısıtlamalar sırasında, insanların evde kalmaları ve sadece gıda alışverişi gibi zorunlu ihtiyaçları için sokağa çıkmaları, alışveriş ve tüketim alışkanlıklarında değişiklikler meydana getirmiştir. Süreç ile ilgili değişen tüketici davranışları pek çok araştırmayı da beraberinde getirmiştir. Covid-19 salgınının ortaya çıkması, dünya genelinde ve Türkiye'de bireylerin tutum ve davranışlarında önemli değişikliklere neden olmuştur. Bu değişiklikleri belirlemek için birçok çalışma yapılmıştır. Bu çalışmanın amacı, Tekirdağ ilinde yaşayan bireylerin gıda talebi ve beslenme alışkanlıkları üzerindeki pandeminin etkilerini incelemektir. Bunun için, Tekirdağ'da yaşayan tüketicilerle bir anket yapılmıştır. Örnek hacmi oransal örnekleme yöntemi ile %99 güven aralığı ve %10 hata payı esas alınarak 166 kişi olarak belirlenmiştir. Bulguların istatistiksel analizi sırasında faktör analizi uygulanmıştır. Faktör analizi sonuçlarına göre, bireylerin organik ürün tüketme isteklerinin ve sağlıklı beslenme konusundaki farkındalıklarının yüksek olduğu bulunmuştur. Salgın döneminde ortaya çıkan olumsuz koşullar, bireylerin yeme isteklerini artırmıştır. Covid-19 pandemisi sürecinde tüketicilerin sağlıklı beslenme konusunda daha duyarlı davrandığı görülmüştür. Meyve, sebze ve yumurta gibi sağlıklı beslenmenin temelini oluşturan gıda ürünlerinin tüketiminde artış olurken buna bağlı olarak gazlı içecekler ve hazır ambalajlı gıda tüketimindeki azalma da bu bulguyu desteklemektedir. Bununla birlikte, hamur işleri ile kuruyemiş tüketimindeki yüksek artış, Covid-19 salgını nedeniyle evde kalma gerekliliğinin ve fiziksel aktivitelerin kısıtlanmasının olumsuz etkilerine örnek olarak gösterilebilir. Ayrıca, satın alma davranışlarını değiştirmiş ve gıda ürünlerini online alışveriş yoluyla temin eden insan sayısı artmıştır. Bu çalışmanın amacı, Covid-19'dan sonra tüketicilerin gıda tüketiminde nasıl değişiklikler yaşadığını belirleyerek tüketicileri bilgilendirmektir.

Keywords

Covid-19 salgını, Beslenme alışkanlıkları, Gıda talebi, Tarım ürünleri tüketimi, Satın alma davranışı

References

• Acar Tek, N. and Kocak T., (2020). The role of nutrition in supporting the immune system in combating coronavirus disease (COVID-19). Gazi Journal of Health Sciences Special Issue: 18-45.
• Aday, S. and Aday M. S. (2020). Impact of COVID-19 on food supply chain. Food Quality and Safety, 4: 167–180.
• Akın, L. (2018). Lessons Learned from Infectious Disease Outbreaks in History. Hacettepe University, Faculty of Medicine, Department of Public Health. Conference Series Presentation. Ankara.
• Aprile, M. C., Caputo, V. and Nayga, R. M. Jr. (2016). Consumers’ preferences and attitudes toward local food products. Journal of Food Products Marketing, 22(1): 19–42. https://doi.org/10.1080/10454446.2014.949990
• Arsil, P., Brindal, M. and Muyani, K. (2018). Determinants of consumers’ preferences for local food: A comparison study from urban and rural areas in Indonesia. Journal of Business and Retail Management Research, 13(2): 184–195. https://doi.org/10.24052/JBRMR/V13IS02/ART-16
• Ben Hassen, T., El Bilali, H. and Allahyari, M. S. (2020). Impact of COVID-19 on food behavior and consumption in Qatar. Sustainability, 12: 6973. https://doi.org/10.3390/su12176973
• Bousquet, J., Czarlewskic, W., Zuberbiera, T., Mullol, J., Blain, H., Cristol, J-P. and Anto, J. M. (2020). Spices to Control COVID-19 Symptoms: Yes, but Not Only. Experimental Immunology – Commentary, International Archives of Allergy and Immunology,182: 489–495.
• Cavaliere, A., Ricci, E. C. and Banterle, A. (2015). Nutrition and health claims: Who is interested? An empirical analysis of consumer preferences in Italy. Food Quality and Preference, 41: 44-51.
• Ceylan, F., Akpinar, M. G. and Ozkan, B. (2021). Purchasing attitudes for agro-food products and changing financial status during Covid-19 outbreak in Turkey. International Journal of Agriculture Forestry and Life Sciences, 5(2): 205-210.
• Eger, L., kaKomárková, L., Egerováa, D. and Mičík, M. (2021). The effect of COVID-19 on consumer shopping behavior: generational cohort perspective. Journal of Retailing and Consumer Services, 61: 102542. https://doi.org/10.1016/j.jretconser
• Elghannam, A. and Mesias F. (2019). Short food supply chains from a social media marketing perspective: a consumer-oriented study in Spain. New Medit, 18(1): 79-90. https://dx.doi.org/10.30682/nm1901g
• Emeksiz, F., Ozçiçek, C., Ozdeş Akbay, A., Usal, G. and Özel, R. (2002). Alcoholic beverage consumption in university youth and effective factors in consumption decision. Dünya Food Journal, 7.
• Fenko, A., Backhaus, B. and Hoof J. J. (2015). The influence of product- and person-related factors on consumer hedonic responses to soy products. Food Quality and Preference, 41: 30-40.
• Ghali-Zinoubi, Z. (2021). Local food consumption during the covid-19 pandemic. Italian Journal of Food Science, 33(4): 5-11.
• Gurbuz, I. B. and Ozkan G. (2020). Transform or Perish: Preparing the business for a post pandemic future, IEEE Engineering Management Review, 48(3): 139-145.
• Huitink, M., Poelman, M. P., van den Eynde, E., Seidell, J. C. and Dijkstra, S. C. (2020). Social norm nudges in shopping trolleys to promote vegetable purchases: A quasi-experimental study in a supermarket in a deprived urban area in the Netherlands. Appetite, 151(104655).
• Joseph, F., Hair, Jr. E. A., Rolph, L. T., Ronald, C. B. and William. (1992). Multivariate Data Analysis. Macmillan Publishing Company, a division of Macmillan. Inc. Third Edition. New York. U.S.A.
• Khayyatzadeh, S. S. (2020). Nutrition and infection with COVID-19. Journal of Nutrition and Food Security, 5(2): 93-96. https://doi.org/10.18502/jnfs.v5i2.2795
• Klohe-Lehman, D. M., Freeland-Graves, J., Anderson, E. R., McDowell, T., Clarke, K. K., Hanss-Nuss, H. and Milani J. T. (2006). Nutrition knowledge is associated with greater weight loss in obese and overweight low-income mothers. Journal of the American Dietetic Association, 106(1): 65-75.
• Koussani, W. and Khamassi F. (2022). Impact de la crise sanitaire Covid-19 sur les petites exploitations agricoles et perspectives pour un système alimentaire durable en Tunisia. New Medit, A Mediterranean Journal of Economics, Agriculture and Environment, 1: 150-160. https://doi.org/10.30682/nm2201i
• Kumova, U., Korkmaz, A., Avcı, B. C. and Ceyran G. (2002). An Important Bee Product: Propolis. Uludag Bee Journal, 2(2): 10-24.
• Loiseau, E., Colin, M., Alaphilippe, A., Coste, G. and Roux, P. (2020). To what extent are short food supply chains (SFSCs) environmentally friendly? Application to French apple distribution using life cycle assessment. Journal of Cleaner Production, 276: 124166.
• Memery, J., Angell, R., Megicks, P. and Lindgreen, A. (2015). Unpicking motives to purchase locally-produced food: Analysis of direct and moderation effects. European Journal of Marketing, 49(7/8): 1207–1233.
• Menezes, M. C., Mendonça, R. D., Ferreira, N. L., Guimarães, L. M. and Lopes, F. A. C. S. (2018). Promoting fruit and vegetable consumption: Methodological protocol of a randomized controlled community trial. Contemporary Clinical Trials Communications, 10: 131-136.
• Moraes Prata Gaspar, M. C. de., Garcia, A. M. and Larrea-Killinger, C. (2020). How would you define healthy food? Social representations of Brazilian, French and Spanish dietitians and young laywomen. Appetite, 153: 104728.
• Mötteli, S., Keller, C., Siegrist, M., Barbey, J. and Bucher, T. (2016). Consumers' practical understanding of healthy food choices: A mock food experiment. British Journal of Nutrition, 116(3): 559-566. https://doi.org/10.1017/S0007114516002130
• Mozas-Moral, A., Fernández-Uclés, D., Bernal-Jurado, E. and Medina-Viruel, M. J. (2016). Web Quality as a determining factor in the online retailing of organic products in Spain. New Medit, 15(2): 28-36.
• Muscogiuri, G., Barrea, L., Savastano, S. and Kolao A. (2020). Nutritional recommendations for COVID-19 quarantine. European Journal of Clinical Nutrition, 74(6): 850-851. https://doi.org/10.1038/s41430-020-0635-2
• Nakip, M. (2003). Marketing Research Techniques and (SPSS Supported) Applications. Seçkin Publishing. 1st Edition. Ankara.
• Oraman, Y., Unakitan, G., Yilmaz, E. and Basaran, B. (2011). Analysis of the factors affecting consumer’s some traditional food products preferences by multidimensional scaling method. Journal of Tekirdag Agricultural Faculty, 8(1): 33-40.
• Ouwehand, A. and Salminen, S. (1998). The health effects of cultured milk products with viable and non-viable bacteria. International Dairy Journal, 8(9): 749-758.
• Ozdemir, G., Yilmaz, E., Unakitan, G., Yilmaz, I. and Keskin, G. (2017). Traditional food production and marketing demand for women in rural area. Journal of Tekirdag Agricultural Faculty, 14(03): 66-72.
• Ozturk, S. B. and Akoglu, A. (2020). Assessment of local food use in the context of sustainable food: a research in food and beverage enterprises in Izmir, Turkey. International Journal of Gastronomy & Food Science, 20: 100194.
• Pantano, E., Pizzi, G., Scarpi, D. and Dennis C. (2020). Competing during a pandemic? Retailers’ ups and downs during the COVID-19 outbreak. Journal of Business Research, 116: 209–213.
• Peterson, G. R. (2013). Is eating locally a moral obligation? Journal of Agricultural and Environmental Ethics, 26: 421–437.
• Pressman, P., Naidu, A. and Clemens, R. (2020). COVID-19 and food safety. Nutrition Today, 55(3): 125–128.
• Prévost, J., Morois, S., Clavel-Chapelon, F., Boutron-Ruault, M. C. and Carbonnel, F. (2010). Animal protein intake and risk of inflammatory bowel disease: The E3N prospective study. American Journal of Gastroenterology, 105(10): 2195-2201. https://doi.org/10.1038/ajg.192
• Rizou, M., Galanakis, I. M., Aldawoud, T. M. S. and Galanakis, C. M. (2020). Safety of foods, food supply chain and environment within the COVID-19 pandemic. Trends in Food Science & Technology, 102: 293-299.
• Severo, E. A., De Guimaraes, J. C. and Dellarmelin, M. L. (2020). Impact of the COVID-19 pandemic on environmental aware-ness, sustainable consumption and social responsibility: Evidence from generations in Brazil and Portugal. Journal of Cleaner Production, 286: 124947.
• Sheth, J. (2020). Impact of Covid-19 on consumer behavior: Will the old habits return or die? Journal of Business Research, 117: 280–283.
• Skallerud, K. and Wien A. (2019). Preference for local food as a matter of helping behavior: Insights from Norway. Journal of Rural Studies, 67: 79–88.
• Smith, M. D. and Wesselbaum, D. (2020). COVID-19, food insecurity, and migration. Journal Nutrition, 150(11): 2855–2858. https://doi.org/10.1093/jn/nxaa270
• Tonsor, G. T., Lusk, J. L. and Tonsor S. L. (2021). Meat demand monitor during Covid-19. Animals, 11(4): 1040. https://doi.org/10.3390/ani11041040
• Wardle, J., Parmenter, K. and Waller, J. (2000). Nutrition knowledge and food intake. Appetite, 34(3): 269-275. WHO (2022). World Health Organization. https://covid19.who.int/ (Accessed Date: 25.04.2022)
• Yılmaz, E., Oraman, Y. and Inan, I. H. (2009). Determination of consumer behavior dynamics regarding food products: The case of Thrace. Journal of Tekirdag Faculty of Agriculture, 6(1): 1-10.
• Yılmaz, E., Yılmaz, I. and Uran, H. (2007). The role of the media in consumption of foodstuffs: The case of Tekirdağ Province. Electronic Journal of Food Technologies, 3: 9-14.
• Yuen, K. F., Wang, X., Ma, F. and Li K. X. (2020). The psychological causes of panic buying following a health crisis. International Journal of Environmental Research & Public Health, 17: 3513.