Year: 2020
Type: report
Abstract: Behavioural science recommendations Eating a balanced diet can benefit both physical and psychological health. Eating behaviour is influenced by what we know and what we can do (capability); the people around us and our physical environment (opportunity); and our beliefs, what we want, how we see ourselves, how we regulate our emotions, and our habits (motivation). To support possible changes to eating behaviour since COVID-19: ● Consider whether any disruption to daily routines, finances, access to food, storage/cooking facilities and/or social support may have influenced people’s ability to eat a balanced diet. ● Where needed, proactively put in place strategies to mitigate influences on eating behaviour (e.g. food provision for those with lack of access). ● Promote alternative ways to regulate emotion if eating behaviour has been influenced (e.g. due to anxiety, low mood or boredom). ● Facilitate planning of how to eat a balanced diet in the event of unpredictable circumstances (e.g. ensuring food essentials are available in the home if there is a need to self-isolate/quarantine). ● Promote eating a balanced diet for the benefit of physical health and psychological wellbeing, particularly in relation to boosting the immune system. We recommend following the British Psychological Society’s Behavioural Science and Disease Prevention: Psychological guidance to shape any policy and/or communications strategy.
Authors: Whittaker, Ellie, Howlett, Neil, Shanara Abdin, Chadwick, Paul, Shorter, Gillian W, Hart, Jo, Armitage, Christopher J, Epton, Tracy, Byrne-Davis, Lucie Mt, Madelynne A Arden, Atiya Kamal, Lewis, Lesley, Drury, John, McBride, Emily, O'Connor, Daryl, Swanson, Vivien, Thompson, Sam, Chater, Angel
Institutions: North Yorkshire County Council, University of Hertfordshire, Public Health England, University College London, University of Manchester, Sheffield Hallam University, Birmingham City University, Public Health Wales, University of Sussex, University of Leeds, University of Stirling, University of Bedfordshire
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: green
OpenAlex ID: W3097733799