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

Area of Science:

• Public Health
• Epidemiology
• Health Policy

Background:

• The COVID-19 pandemic created unprecedented challenges to food security globally.
• Understanding the interplay between perceived infection risks and food insecurity (FI) is vital for public health interventions.

Purpose of the Study:

• To compare food insecurity risk and food-related COVID-19 infection risk perceptions, practices, and problems (3P) in Washington, New York, and Louisiana.
• To identify determinants of food insecurity risk during the early pandemic.

Main Methods:

• Online surveys were conducted with 1260 participants across three states (May-July 2020).
• Multivariable logistic and ordinal regressions analyzed the odds of food insecurity risk and 3P.
• Factors including income, age, employment, and perceived COVID-19 infection risks were examined.

Main Results:

• Income, age, and employment were key determinants of food insecurity risk across all states.
• Perceived COVID-19 infection risk via in-store shopping and improperly cooked food increased FI risk.
• FI risk was strongly associated with problems in food affordability, sufficiency, sources, and knowledge of aid programs.

Conclusions:

• Enhanced food preparedness strategies are necessary to mitigate food insecurity during pandemics.
• Specific focus on food affordability, sufficiency, storage, and access to food programs is recommended for vulnerable populations.
• These findings highlight critical areas for policy and intervention to bolster food security in emergency situations.