| Status | 已發表Published |
| Healthful awareness, concern, and symptoms during the COVID-19 crisis | |
Chang, W. Y. ; Liu, T. C. ; Jiao, W.
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| 2020-11-01 | |
| Source Publication | International Conference on Medicine, Humanity and Media Proceedings
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| Abstract | (1) Purpose Emotional self-efficacy (SF) is defined as one’s belief that they can manage negative emotional states when faced with adversity or during frustrating events to overcome emotions such as anger, fear, and depression. The present study explored relations between emotional SE and a variety of healthy food behaviors during the COVID-19 crisis. It aims to determine whether SE scale associated with individuals’ level of food knowledge and behavior to plan, prepare and eat food healthfully. (2) Approach/Theoretical framework/Design/Methodology Emotional SE plays a major role in the mechanisms that facilitate dietary changes. Individuals who lack SE might fail to apply their plans when encountering risk situations. The examination of SF on healthy food behavior is evidenced in involving children, adolescents, and college students. However, studies of emotional SF and food preparation and consumption for healthy dietary is found to be scarce in older adults who are at higher risk for severe illness. The emotional SE scale and food behaviors were generated based on literature and an international project of corona cooking. Emotional SF was measured asking respondents their level of confidence in preparing, selecting and eating healthy foods. A cross-sectional online survey during COVID-19 pandemic in 2020 was conducted to determine convergent and divergent variables that were expected to correlate with healthy food knowledge and consumption. (3) Findings and Discussion The sample included 581 Chinese participants, predominantly female (62%; n = 358), aged 18-33 (72.3%, n = 423), and from mainland China (79.3%, n = 463) during COVID-19 pandemic. The main effect of emotional SF was significant among three groups (F(2, 578) = 5.47, p < .001). To identify the contribution of the main intervention ingredients, regression analyses yielded mediator effects for the two factors (emotional SF and healthy food behavior). The analysis results showed that emotional SF variables positively predicted 13 items of healthy food planning and consumption in 18-33 age group (p < .001). Emotional SF was only a significant predictor on cooking meals using healthy ingredients (B = .29, p < .05) and cooking leftover food (B = .39, p < .01) in 34-49 age group; while emotional SF was a significant predictor on two variables: plan meals to include all food groups (B = .29, p < .05) and cooking leftover food (B = .28, p < .05) in 50-79 age group. Thus, higher level of SF was significantly related to higher levels of healthy food preparation and consumption, which was in turn associated with better functional outcomes. Moreover, the strength of the mediated effect increased along with levels of emotional SF. Individuals with very lower self-efficacy did not benefit from planning meals and healthy food intake. (4) Limitations and Implications Results substantiate the hypothesized mediational role of emotional SF in dietary and healthy food of planning and cooking behavior. The elder group is found to lack self-efficacy, and their food planning does not seem to translate intentions into healthy food cooking and healthy food consumption. It should be noted that several limitations of this study included the emotional SF scale is not an indication of whether the respondents has engaged in the scenarios in each question, but rather their own belief to do so. In addition, the adaptation and validation of Chinese emotional SF with current measures for elders focused on the food literacy to understanding dietary change is imperative because the important role of emotional SE play for the individual’s beliefs in their capabilities to exercise control over challenging demands and over their own functioning. |
| Keyword | self-efficac emotional food literacy healthy food validation scale |
| Language | 英語English |
| The Source to Article | PB_Publication |
| PUB ID | 57894 |
| Document Type | Conference paper |
| Collection | DEPARTMENT OF COMMUNICATION |
| Corresponding Author | Chang, W. Y. |
| Recommended Citation GB/T 7714 | Chang, W. Y.,Liu, T. C.,Jiao, W.. Healthful awareness, concern, and symptoms during the COVID-19 crisis[C], 2020. |
| APA | Chang, W. Y.., Liu, T. C.., & Jiao, W. (2020). Healthful awareness, concern, and symptoms during the COVID-19 crisis. International Conference on Medicine, Humanity and Media Proceedings. |
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