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Food Insecurity and COVID-19 Food-Related Perceptions, Practices, and Problems: A 3-State Descriptive Study

Published online by Cambridge University Press:  03 November 2022

Nadia Koyratty Open the ORCID record for Nadia Koyratty [Opens in a new window] ,
Lauren Clay Open the ORCID record for Lauren Clay [Opens in a new window] ,
Samantha Penta Open the ORCID record for Samantha Penta [Opens in a new window]  and
Amber Silver
Nadia Koyratty*
Affiliation:
Department of Emergency Health Services, University of Maryland Baltimore Country, Maryland, USA
Lauren Clay
Affiliation:
Department of Emergency Health Services, University of Maryland Baltimore Country, Maryland, USA School of Global Public Health, New York University, New York, NY, USA
Samantha Penta
Affiliation:
College of Emergency Preparedness, Homeland Security and Cybersecurity, University of Albany, Albany, New York, USA
Amber Silver
Affiliation:
College of Emergency Preparedness, Homeland Security and Cybersecurity, University of Albany, Albany, New York, USA
*
Corresponding author: Nadia Koyratty, Email: nkoyratt@umbc.edu
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Abstract

Objective:

To compare food insecurity (FI) risk and food-related COVID-19 infection risk perceptions, practices, and problems (3P) in Washington (WA), New York (NY), and Louisiana (LA).

Methods:

Data from the RAPID Multi-Wave Risk Perception Study was collected via online surveys between May 19 to July 14, 2020 (N = 1260). Multivariable - adjusted logistic and ordinal regressions were performed for odds of FI risk and 3P during these early months of the pandemic.

Results:

The determinants of FI risk in all states included income, age, and employment. Some determinants were state-specific: households with members at substantial risk for COVID-19 (WA and NY), ethnicity (NY), education, and relationship status (LA). The odds of FI risk were higher among those who perceived higher likelihood of COVID-19 infection via in-store shopping (OR = 1.34, 95% CI: 1.06, 1.70) and improperly cooked food (OR = 1.87, 95% CI: 1.46, 2.41). FI risk was associated with higher odds of problems related to food affordability (OR = 10.66, 95% CI: 7.87, 14.44), preference (OR = 2.51, 95% CI: 1.86, 3.39), sufficiency (OR = 2.63, 95% CI: 1.96, 3.54), food sources (OR = 7.68, 95% CI: 5.73, 10.31), food storage capacity (OR = 0.48, 95% CI: 0.36, 0.66), and knowing where to find help in obtaining food (OR= 7.68, 95% CI: 5.73, 10.31); most of which did not differ by state. No association was found between food insecurity risk and food-related practices.

Conclusion:

Better food preparedness is needed to reduce FI risk during pandemics in specific groups in WA, NY, and LA. Specifically, food affordability, sufficiency, and storage, as well as sources, and increasing knowledge on food programs are limitations that need to be addressed for emergency situations.

Keywords

COVID-19food insecurityproblemspracticesperceptions
Type
Original Research
Information
Disaster Medicine and Public Health Preparedness , Volume 17 , 2023 , e288
Copyright
© The Author(s), 2022. Published by Cambridge University Press on behalf of Society for Disaster Medicine and Public Health, Inc.

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