Food Insecurity and Less Frequent Cooking Dinner at Home Are Associated with Lower Diet Quality in a National Sample of Low-Income Adults in the United States during the Initial Months of the Coronavirus Disease 2019 Pandemic

Abstract

Background: Food insecurity is a critical public health problem in the United States that has been associated with poor diet quality. Cooking dinner more frequently is associated with better diet quality.

Objective: This study aimed to examine how food insecurity and dinner cooking frequency are associated with diet quality during the initial months of the coronavirus disease 2019 pandemic.

Design: This cross-sectional study analyzed data from a national web-based survey (June 23 to July 1, 2020).

Participants/setting: Participants were 1,739 low-income (<250% of the federal poverty level) adults in the United States.

Main outcome measures: The outcome was diet quality, measured by the Prime Diet Quality Score (PDQS-30D). The PDQS-30D is a food frequency questionnaire-based, 22-component diet quality index.

Statistical analyses performed: Food security status (high, marginal, low, or very low) and frequency of cooking dinner (7, 5 to 6, 3 to 4, or 0 to 2 times/week) were evaluated in relation to PDQS-30D scores (possible range = zero to 126) in age- and sex and gender-, and fully adjusted linear regression models. Postestimation margins were used to predict mean PDQS-30D score by food security status and dinner cooking frequency. The interaction between food security status and frequency of cooking dinner was also tested.

Results: Overall, the mean PDQS-30D score was 51.9 ± 11 points (possible range = zero to 126). The prevalence of food insecurity (low/very low) was 43%, 37% of the sample cooked 7 times/week and 15% cooked 0 to 2 times/week. Lower food security and less frequent cooking dinner were both associated with lower diet quality. Very low food security was associated with a 3.2-point lower PDQS-30D score (95% CI -4.6 to -1.8) compared with those with high food security. Cooking dinner 0 to 2 times/week was associated with a 4.4-point lower PDQS-30D score (95% CI -6.0 to -2.8) compared with cooking 7 times/week. The relationship between food insecurity and diet quality did not differ based on cooking dinner frequency.

Conclusions: During the initial months of the coronavirus disease 2019 pandemic food insecurity and less frequently cooking dinner at home were both associated with lower diet quality among low-income Americans. More research is needed to identify and address barriers to low-income households' ability to access, afford and prepare enough nutritious food for a healthy diet.

Keywords: COVID-19; Cooking frequency; Diet quality; Food insecurity.

Figure

Predicted mean Prime Diet Quality Screener (PDQS-30D) score^a by food insecurity (Panel A) and frequency of cooking dinner (Panel B) among low-income adults in the United States between June 23 and July 1, 2020 (N = 1,739). ^aResults from ordinary least squares regression models (separate models for food security and cooking frequency) adjusted for age, sex and gender, race and ethnicity, education, income, marital status, household size, presence of children younger than age 18 years in the household, employment, Supplemental Nutrition Assistance Program participation, and student status. ^bDifference from high food security significant at P < 0.05. ^cDifference from high food security significant at P < 0.001. ^dDifference from cooking 7 times/week significant at P < 0.05. ^eDifference from cooking 7 times/week significant at P < 0.001.