Effect of Food Quality and Nutritional Attributes on Consumer Choices during the COVID-19 Pandemic

Abstract

During COVID-19, disruption in food demand and supply chain led to changes in food choices in response to consumer demand, frequency of delivered items, and production setup during a pandemic. The aim of the study was to evaluate the effect of quality and nutritional attributes on consumer food consumption behavior, attitude, and practices. In this regard, cross-sectional survey research was conducted through a structured questionnaire. The results of the study showed that there was no difference in the receptiveness of COVID-19 infection between both genders. Quality perspective (p = 0.001) was deemed a significant positive predictor in the change of food consumption patterns during the COVID-19 pandemic. It also stated price (p = 0.045) and purity (p = 0.009) as a quality factor while sugar (p = 0.028) and fiber (p = 0.034) content, as nutritional attributes, influenced the consumption frequency of food groups. The overall experience of online shopping was in the neutral category. It was concluded that food quality cues as well as nutritional attributes affected consumer food choices during the COVID-19 pandemic regardless of gender. Online shopping trends were influenced but overall experience remained neutral during the pandemic.

Keywords: COVID-19; quality; nutritional value; consumer perception; food supply