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An An Examination of Eating Habits, Emotional Eating, And Anxiety During The Covid-19 Pandemic

Eating Habits During The Covid-19 Pandemic


  • Didem TÜRKOĞLU a:1:{s:5:"en_US";s:35:"Alanya Alaaddin Keykubat University";}
  • Ceren ŞARAHMAN KAHRAMAN Alanya Alaaddin Keykubat University
  • Nevin ŞANLIER


Covid 19, quarantine, emotional eating, anxiety


With the interruption of daily life routines during the Covid-19 quarantine period, individuals' social, psychological, and eating behaviors have been affected both in Turkey and worldwide.  In this sense, the current study aimed to examine the mediator role of anxiety in the relationship between changes in eating habits and emotional eating during the Covid-19 pandemic.  The data were collected with the State-Trait Anxiety Inventory (STAI) and Emotional Appetite Inventory (EMAQ). Selected through the snowball sampling method, 2276 individuals from Turkey aged 18-65 participated in the study. We analyzed the data with stepwise multiple regression analysis. We also used structural equation modeling to examine mediating effects of state anxiety in the prediction of EMAQ scores by the total number of meals. The study revealed that the variables that significantly predicted negative emotional eating situations and emotions were change in the number of meals, food consumption, and living area (p<0.05), and the variables that significantly predicted positive emotional eating situations and emotions were age and change in the number of meals (p<0.05). Increased consumption of onion-garlic-spices and sugary food also predicted state anxiety scores significantly (p<0.05). State anxiety scores of individuals who used nutritional support for sleep disorders and immune enhancement increased statistically significantly (p<0.05). Finally, state anxiety had a partial mediating role in the prediction of positive/negative emoting eating situations and emotions by the total number of meals. The results are discussed in line with the literature. 


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