Detection of the relationship between depression and COVİD-19 fear and diet quality in adults during COVID-19 pandemic

This study was conducted with 105 volunteers, 56 female and 49 male aged,19-64, to determine the relationship between depression and fear of Covid-19 and their diet quality during the Covid-19. The questionnaire was collected online to determine information about individuals' demographic characteristics, fear of Covid-19 (FCV-19S), depression, anxiety, stress levels (DASS-21) and diet quality (HEI-2015). It was determined that 42,9% of individuals increased home cooking and 51,4% of those decreased ready meal consumption during Covid-19 pandemic. The mean FCV-19S scores of females and males determined respectively 20,3± 6,40 and 16,9±6,78 (p<0,05). The median DASS-21 scores of females and males determined respectively 36(42) and 16(46) (p<0,05). A statistically significant positive correlation was found between FCV-19S and DASS-21 (r=0,416 and p=0,000). The mean HEI-2015 scores of females and males determined respectively 64,0±13,07 and 55,3±11,62 (p<0,05). According to the HEI-2015 classification, 61,9% of the individuals with low diet quality were male, and according to the HEI-2015 classification, 70% of the individuals with good diet quality were female (p>0.05). It was determined that significant positive correlation between HEI 2015 and energy, carbohydrates (g/day), fat (g/day), fat (%), saturated fat, monounsaturated fatty acids, retinol, total fiber, soluble and insoluble fiber, magnesium, iron, carotene, vitamin K, thiamine, B6, biotin, folate, vitamin C, potassium and chlorine (p<0,05). A statistically significant correlation was found between DASS-21 score and carbohydrate (g/day), carbohydrate (%), plant-based protein intakes in a negative direction, also found between DASS-21and fat (%) intakes in a positive direction (p<0.05). Reducing depression, stress, anxiety and fear levels during the Pandemic will help in terms of ensuring a good level of diet quality by affecting the nutritional habits of individuals. For this reason it is thought that it will be important individuals receive support from multidisciplinary team consisting of dietitians and psychologists.