Food, Nutrition, and Well-being of Filipino Adults While in Enhanced Community Quarantine (ECQ)

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Published: Dec 31, 2020

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Anna Teresa O. Orillo
University of the Philippines Los Baños, Laguna, Philippines
Aimee Sheree A. Barrion
University of the Philippines Los Baños, Laguna, Philippines
Clarissa B. Juanico
University of the Philippines Los Baños, Laguna, Philippines
Marites G. Yee
University of the Philippines Los Baños, Laguna, Philippines
Diorella Marie M. Tria
University of the Philippines Los Baños, Laguna, Philippines

Abstract

The drastic lifestyle change prompted by COVID-19 has affected the overall well-being of populations. A total of 223 Filipino adults participated in a cross-sectional study exploring coping strategies related to food, nutrition, and well-being while in ECQ. The majority were from Region IV-A (70.0%), college graduates (70.4%), unemployed (40.0%), and with a household size of four to five (46.2%). They provided their needs by stocking food (89.0%), using the internet (80%), obtaining credible information (79.0%), and preparing their food (61.8%). Rice (64.67±45.08), bread (56.33±49.54), cooking oil (53.33±11.93), vegetables (53.00±30.45), and fruits (51.33±15.04) mainly comprised their meals, and more than half (57.40%) were taking nutrition supplements. Coping strategies frequently cited were relaxation-recreation (72.8%), problem-solving (68.9%), and religiosity (66.8%). Overactivity was associated with challenges pertaining to relationship with friends (r = .191, p<.01), housing (r = .133, p<.05), finances (r = .133, p<.05), and access to communication and technology (r = .149, p<.05), healthcare (r = .139, p<.05), and community services (r = .150, p<.05). It was expected that post-ECQ, more will resolve to adhere to healthy lifestyles. Active coping strategies demonstrate how individuals can use resources within reach and take responsibility for ensuring good health and well-being.

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Article Details

Issue
Vol. 2 No. 1 (2020): Asian Journal of Resilience
Section
Research Articles
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Author Biographies

Anna Teresa O. Orillo, University of the Philippines Los Baños, Laguna, Philippines

Anna Teresa O. Orillo is a Registered Nutritionist Dietitian and an Assistant Professor at the Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Baños (UPLB). She teaches food selection and preparation, meal management, foodservice systems, food and culture, and food and nutrition research.  She obtained her degrees in BS Nutrition and MS Applied Nutrition at UPLB. She is currently taking up her Ph.D. in Psychology at UP Diliman. She has been actively involved in nutrition workers' capacity -building, improved feeding practices among young children, and promoted nutrition among young professionals. Her research interests include infant and child nutrition, consumer behavior, and food and nutrition psychology.

Aimee Sheree A. Barrion, University of the Philippines Los Baños, Laguna, Philippines

Aimee Sheree A Barrion is a Registered Nutritionist Dietitian in the Philippines and a Professor at the Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Baños (UPLB). She teaches basic food, foodservice management, and nutrition research courses. She obtained her BS Nutrition, MS Applied Nutrition, and Ph.D. in Food Science degrees at UPLB and has been teaching at UPLB for more than 20 years. Her research interests are on food safety, food, and nutrition product development. In terms of extension works, she actively participates in the training concerning food safety, serves as a Nutrition Evaluator of programs and projects of barangays, municipalities, and provinces concerning nutrition and health.

Clarissa B. Juanico, University of the Philippines Los Baños, Laguna, Philippines

Clarissa B. Juanico, a Registered Nutritionist Dietitian, obtained her degrees in BS Nutrition, MS Applied Nutrition, and Ph.D. Human Nutrition at the University of the Philippines Los Baños (UPLB). Dr. Juanico started her teaching career at UPLB in 2006. She is currently an Associate Professor at the Institute of Human Nutrition and Food, College of Human Ecology, UPLB, teaching courses in nutrition in human development, nutritional assessment,basic foods, and nutrition, food and nutrition for a healthy life, food selection and preparation, food preservation, meal management, foodservice systems, and nutritional epidemiology. Among her research interests include nutrition labeling, corn product development, nutrition processing, and public health nutrition. Before teaching, she spent almost ten years in the foodservice industry.

Marites G. Yee, University of the Philippines Los Baños, Laguna, Philippines

Marites G. Yee is a Professor at the University of the Philippines Los Baños (UPLB), teaching both undergraduate and graduate courses at the Institute of Human Nutrition and Food and an Affiliate Professor at the University of the Philippines Open University teaching a graduate course on food and culture. She was the Dean of the College of Human Ecology from 2012 to 2015 and founding Director of the Office for Initiatives in Culture and the Arts of the University of the Philippines Los Baños (OICA). She finished her Bachelor of Science in Agriculture (1979) and Master of Science in Applied Nutrition (1985) from UPLB and Master of Science (1990) and Doctorate in Agricultural Science (major in Food Science) in 1996 at Kyushu University, Fukuoka, Japan. She has published several research papers on cholesterol metabolism, and her current research interest focuses on traditional healthy foods.

Diorella Marie M. Tria, University of the Philippines Los Baños, Laguna, Philippines

Diorella Marie M. Tria is a graduate of BS Food Technology and MS Applied Nutrition at the University of the Philippines Los Baños (UPLB). She first practiced her food and nutrition research expertise under the Department of Science and Technology as a Science Research Assistant for two years. She was involved in several projects, including food interventions to address malnutrition among preschool children and to integrate gardening with indigenous crops as part of a school nutrition program among grade school students. She also worked as a product specialist and consultant in private manufacturing companies and did product formulations in the variants of snack bars, energy drinks, and restaurant menus. Her current research interests include cardiovascular diseases and their risk factors, the prevalence of malnutrition, and developing food products that promote a healthy lifestyle, especially among young adults.