Nutritional Practices during the Coronavirus Pandemic (COVD-19)

الملخص

Alterations in diet and way of life the goal of the study was to ascertain how the COVID-19 pandemic affected dietary habits and food quality during the coronavirus pandemic. Materials and Techniques in Libya's Derna City, a 300-person cross-sectional internet poll was done. As a result, there were 95 men (31.7% of the total), 205 women (68.3%), and the mean and standard deviation were 1.83 and 0.379, respectively. the median and standard deviation of ages between 15 and 65 (2.00, 1.175), Education Level: The majority of university graduates—195, or 65%—were then followed by percentages of 30 (10.0%), 24 (8.0%), PHD 10 (3.3%), and primary school 4 (1.3%). The lowest proportions were for individuals in exceptional economic condition 28(9.3%), followed by not bad 15(5.0%), and other situations 4(1.3%). The lowest percentages were for PHD 10 (3.3%) and primary school 4(1.3%). Very good 142 patients received the highest percentage (47.35%), followed by good 111 patients (37%). The following table shows the percentage of people who have coronavirus (COVD-19) infection: The remaining 20 instances (6.7%), 170 cases (57.7%), and 110 cases (36.7%). Education level and knowledge of healthy foods are associated, and the connection is significant at the 0.05 level (P-Value, R, X2, 0.012, 0.145*, 641.313b). Likewise significant is the correlation at a 0.05 p-value level. P-Value, R, X2, Economic Level (0.000, 0.099, 258.500c). Education Level and the COVID-19 Coronavirus Relationship with infection: p-value > 0.05, R (0.010, 0.148*), and significant (p-value). Economic Level, P-Value, R, X2 (0.490, 0.040), and Correlation are not significant at the level (p-value) of 0.05. Conclusion: During the Corona pandemic, there was no association between education levels and the state of the economy; nevertheless, there was a connection between residents' eating habits and their level of education. Additionally, there is a connection between good nutrition and financial stability.