@article{uneatlantico511,
          author = {Sandra Sumalla Cano and Tamara Forbes-Hern{\'a}ndez and Silvia Aparicio-Obreg{\'o}n and Jorge Crespo-{\'A}lvarez and Maria Elexpuru Zabaleta and M{\'o}nica Gracia Villar and Francesca Giampieri and I{\~n}aki El{\'i}o Pascual},
          volume = {19},
           pages = {2210},
           month = {Febrero},
          number = {4},
         journal = {International Journal of Environmental Research and Public Health},
           title = {Changes in the Lifestyle of the Spanish University Population during Confinement for COVID-19},
            year = {2022},
        keywords = {COVID-19, Eating habits, Physical activity, MEDAS-14, Emotional Eating Questionnaire (EEQ), University population},
             url = {http://repositorio.uneatlantico.es/id/eprint/511/},
        abstract = {The aim of this study was to evaluate the influence of the lockdown due to the COVID-19 pandemic, on eating and physical activity behavior, in a university population. A healthy diet such as the Mediterranean Diet (MD) pattern, rich in fruit and vegetables, can prevent degenerative diseases such as obesity, diabetes, cardiovascular diseases, etc. We conducted a cross-sectional study and data were collected by an anonymous online questionnaire. Participants completed a survey consisting of 3 sections: sociodemographic data; dietary behavior and physical activity; the Mediterranean Diet questionnaire (MEDAS-14) and the Emotional Eater Questionnaire (EEQ). A total of 168 participants completed the questionnaire: 66.7\% were women, 79.2\% were from Spain, 76.8\% were students, 76.2\% lived in their family home and 66.1\% were of normal weight. During lockdown our population shopped for groceries 1 time or less per week (76.8\%); maintained the same consumption of fruits (45.2\%), vegetables (50.6\%), dairy products (61.9\%), pulses (64.9\%), fish/seafood (57.7\%), white meat (77.4\%), red and processed meat (71.4\%), pastries and snacks (48.2\%), rice/pasta/potatoes (70.2\%) and nuts (62.5\%), spirits (98.8\%) and sugary drinks (91.7\%). Cooking time increased (73.2\%) and the consumption decreased of low alcohol drinks (60.1\%), spirits (75\%) and sugary drinks (57.1\%), and physical activity also diminished (49.4\%). University Employees (UE) gained more weight (1.01 {$\pm$} 0.02) than students (0.99 {$\pm$} 0.03) (p {\ensuremath{<}} 0.05) during the confinement period. A total of 79.8\% of the participants obtained a Medium/High Adherence to the MD during lockdown. Emotional and very emotional eaters were higher in the female group (p {\ensuremath{<}} 0.01). In the event of further confinement, strategies should be implemented to promote a balanced and healthy diet together with the practice of physical activity, taking special care of the female and UE groups.}
}