comparative study on cooking pre covid-19 pandemic …

ISSN - 2229-3620UGC CARE LISTED JOURNAL

AN INTERNATIONAL BILINGUAL PEER REVIEWED REFEREED RESEARCH JOURNAL

January-March, 2021

Vol. 11, Issue 41

Page Nos. 185-190

Covid-19 pandemic had shut various businesses, organizations and institutions for few months. Many people

started working from home and few were asked to sit at home. Almost everyone likes cooking but can't pursuit it

because of lack of time. This pandemic could made it possible. Research was conducted to find people's interest about

cooking before and during pandemic period. Feedbacks were collected by sending Google forms to different categories

of people, in India and abroad. Time spent on cooking, types of dishes, types of courses etc. was compared pre covis-19

pandemic and during pandemic, prominently people replied that they horned their cooking skilled, tried and

experimented unusual and common dishes during the pandemic. People spend more time on cooking as compared to

before pandemic. Even the frequency of cooking has been increased amongst the respondents.

Keywords : Cooking, Products, Meals, Covid-19, Pandemic

BI-LINGUAL INTERNATIONAL RESEARCH JOURNAL185

*Assistant Professor - AISSMS College of Hotel Management and Catering Technology, Pune**Professor - AISSMS College of Hotel Management and Catering Technology, Pune

1. INTRODUCTION

Coronavirus pandemic has changed the lives of

human at greater extend. All over the world, governments

has/had declared lockdowns for few days / months.

People's daily routine changed suddenly. They could not

go at their work places. Many businesses also shut or

changed because of the pandemic situation. Before going

ahead let's understand what is coronavirus? What are the

symptoms or causes of it?

The COVID-19 pandemic, also known as the

coronavirus pandemic, is an ongoing pandemic of

coronavirus disease 2019 (COVID-19) caused by severe

acute resp i ra tory syndrome coronavi rus 2

(SARS-CoV-2). The disease was first identified in

December 2019 in Wuhan, China. The World Health

Organization declared the outbreak a Public Health

Emergency of International Concern on 30 January 2020

and a pandemic on 11 March 2020. The disease mainly

spreads between people when they are in close proximity.

It spreads very easily and sustainably, primarily via

contaminated droplets produced during breathing,

coughing, sneezing, talking and singing. Many larger

droplets rapidly fall to the ground, however some can be

suspended in air as aerosols, especially in indoor spaces.

It may also be transmitted via contaminated surfaces,

although this has not been conclusively demonstrated. It

can spread for up to two days prior to symptom onset, and

from people who are asymptomatic. People remain

infectious in moderate cases for 7–12 days, and up to two

weeks in severe cases. Common symptoms include fever,

cough, fatigue, shortness of breath or breathing

difficulties, and loss of smell. Complications may include

pneumonia and acute respiratory distress syndrome.

Recommended preventive measures include hand

washing, covering mouth when coughing, social

distancing, wearing a face mask in public, disinfecting

surfaces, ventilating and air-filtering, and monitoring and

self-isolation for people who suspect they may be

infected. (en.wikipedia.org)

Coronavirus pandemic has taught us many things.

SIX

COMPARATIVE STUDY ON COOKING PRE COVID-19 PANDEMICAND DURING COVID-19 PANDEMIC Dr. Hemraj Patil*

Dr. Milind Peshave**

Vol. 11 Issue 41 January to March 2021

ABSTRACT

The most important is “health is wealth”. If your

immunity is not strong then you are more susceptible or

difficult to fight the disease. People started to give more

time for the self and the family. Two things play very

important role in this regard, one is exercise and second

one is your diet. To keep one healthy, one need to

consume balanced meal which is prepared without loss of

any nutrients. People got ample time for cooking and

maintaining the good health.

Objectives

· To determine types of meals and products prepared

· To study the time spent on cooking during Covid-

19 Pandemic

· To find frequency of cooking at home

2. Literature Review

2.1 Wafaa Husain & FatemahAshkanani

Wafaa Husain & FatemahAshkanani, in their paper

titled “Does COVID-19 change dietary habits and

lifestyle behaviours in Kuwait?” found that the overall

prevalence of being overweight and obesity among

participants was 37.2% and 33.1% respectively. The

study identified significant changes in the dietary habits

and lifestyle behaviours of participants during COVID-

19. In general, there was an increase in the percentage of

participants that consumed four or more meals a day,

skipped breakfast, and engaged in frequent late-night

snacking. Moreover, there was a drastic decrease in the

frequency of fast food consumption and an increase in the

percentage of participants who had their main meal

freshly made.

2.2 Charis M. Galanakis,

Charis M. Galanakis in her paper titled “The Food

Systems in the Era of the Coronavirus (COVID-19)

Pandemic Crisis” explores the food systems in the era of

the COVID-19 pandemic crisis. It provides insights about

the properties of bioactive ingredients of foods and herbs

for the support of the human immune system against

infections before discussing the possibility of COVID-19

transmission through the food chain.

2.3 Tome Eftimov a., GorjanPopovski

Tome Eftimov a., GorjanPopovski, in their paper

titled “COVID-19 pandemic changes the food

consumption patterns” stated stated that using the AI

methodology, the changes in the food consumption

patterns before and during the COVID-19 pandemic are

obvious.

2.4 Christianne de Faria Coelho-Ravagnani

Christianne de Faria Coelho-Ravagnani, in their

paper titled “Dietary recommendations during the

COVID-19 pandemic” found that optimal nutrition can

improve well-being and might mitigate the risk and

morbidity associated with coronavirus disease 2019

(COVID-19), caused by the severe acute respiratory

syndrome coronavirus 2 (SARS-CoV-2). This review

summarizes nutritional guidelines to support dietary

counseling provided by dietitians and health-related

professionals. The majority of documents encouraged the

consumption of fruits, vegetables, and whole grain foods.

Thirty-one percent of the guidelines highlighted the

importance of minerals and vitamins such as zinc and

vitamins C, A, and D to maintain a well-functioning

immune system.

2.5 Laura Di Renzo, Paola Gualtieri

Laura Di Renzo, Paola Gualtieri, in their paper

titled “Eating habits and lifestyle changes during

COVID-19 lockdown: an Italian survey” stated that the

perception of weight gain was observed in 48.6% of the

population; 3.3% of smokers decided to quit smoking; a

slight increased physical activity has been reported,

especially for bodyweight training, in 38.3% of

respondents; the population group aged 18–30 years

resulted in having a higher adherence to the

Mediterranean diet when compared to the younger and

the elderly population

3. Methodology

The research is descriptive in nature. The data was

collected from 116 respondents. Feedbacks were

collected from respondents from various countries like

India, United Arab Emirates and United States.

The primary data was collected by preparing

google form and sending it to different population like

different gender, location, age and profession. Google

forms were posted on WhatsApp groups, Facebook and

Instagram. So, data was collected randomly.

Secondary data was collected from internet and

books.

BI-LINGUAL INTERNATIONAL RESEARCH JOURNAL186Vol. 11 Issue 41 January to March 2021

4. Findings

4.1 Location

The responses received are from three countries

i.e. India, United Arab Emirates and United States.Most

of the respondents were from India. Population selected

were from North, South, West and central part of India.

Most of the respondents were from Maharashtra.

4.2 Gender and Age Group

Almost equal responses were received from male

and female respondents. Age group were divided into five

categories. Majority of the respondents were between age

group of 41 to 50 years. Very less respondents fall in

category of 20 years and below.

4.3 Covid-19 Pandemic Period

Surprisingly 33% people said that they are

enjoying pandemic period and more people did not

enjoyed the period.

4.4 Cooking of food

There is not much difference in responses in food

prepared for various categories of people. Minor change

is that people started cooking more for their friends.

4.5 Type of food

Majority of the people said they didn't make same

type of food during the Covid-19 pandemic situation

4.6 Type of courses

Graph 1: Type of courses

It very clear from above graph that most of the

people cooked main courses, second category of food

was snacks and less was soups course.

4.7 Products made during the pandemic

Following is the list of the products which were

made by the respondents during the pandemic period:


Aloo Bonda

Desserts

English Breakfast

Non Vegetarian Dishes

Aloo Tikki

Italian Preparations

Ghevar

Noodles Apple Pie

KajuBarfi

Ginger Jelly

Pancakes

Baked Veggies

Main Course

Green Thai Curry

Paneer 65 BesanLadoo

Onion Pakoda

Veg Biryani

Paneer Dishes

Beverages

SitaphalRabadi

Wada Pav

Paneer Tikka Bhel

Maharashtrian Food

Wraps

PaniPuri

Bhurji

Honey Glazed Potatoes

Meat

Parathas

BournvitaAtta Cake Hot Soups Mostly Indian Pasta Broths Chicken Ice Cream Mousse PavBhaji Burger Idli Muffins Pizza Burritos Indian Bread Mysore Pak Potato Tikka Cakes Indian Preparations Thalipeeth Puddings

Cheesy Sticks Kachori Tortilla Puff Pastry

Chicken Curry Kadha Starters Pumpkin Soup

Chinese Karanji Stewed Chicken Puris

Clear Soups

Kebabs

SuralichiWadi

RawaDosa

Coconut Barfi

Khandoli

Sweets

RavaFingers

Continental

Khaosuey

Tacos

Rice

Cookies

KhauSuey

Thai

Sabzi

Cutlet

Kootu

Dal Pakwan

Salads

Dal

Lasagne

Dosas

Sambar

Dal Khichdi

LaukiBarfi

Manchurian

Samosa

Dal Makhani

Main Course

Mango Shuffle

Sandwich


Before the pandemic situation people used to

spend 1-5 hours in a month which has been increased to

16-20 hours in a month.


4.8 Products prepared first time during pandemic :

4.9 Time spent on cooking

Graph 2: Time spend on cooking

Grilled squid

Mutton biryani

Idli

Cinnamon rolls Appam

Mutton Biryani

Indian Gravies

Cutlets

Beetroot cutlets

Mysore pak

Jalebi

Dosas Bhel

Noodles

Jalebi

Eggless cake

Biscuits

Panipuri

Kachori

Tandoori chicken

Bournvitaatta cake Panner tikka Kachori Thai curry Bread Payasam Kadha Various traditional Indian Food Bread, Wheat pizza Peanut chikki KathalBriyani Homely Maharashtrian food Burger Pizza Khandvi Vegetable au Gratin

Burritos Poha Khaosuey Wheat Papads

Cabbage fugata Ragadapatis Khausuey Whole wheat flour cookies

Cake Sabudabawada Ladipav Ice cream

Chopsuey Sandwich Ladoos Cake using microwave oven.

Cheese balls

Shengule

Lasagna

Chutneys

Cheesy sticks

Sindhi kadhi

Lasagne

Stew

Muthia

Sitaphalrabadi

Manchurian

Tacos

Chilly potatoes

Soojike appam

Momo

Chicken, Eggs, Paneer recipes


The frequency of cooking has been increased

during pandemic as compared to frequency of cooking

before pandemic

5. Conclusion

Covid-19 pandemic has changed the world

suddenly. Everyone is trying to live with it since there is

no vaccine available. Some people are looking at it as an

opportunity. Cooking is one of the best way to pass time

and keep oneself healthy by cooking nutritious food.

People spent more time on cooking food during

lockdown.

Because of lack of time many people couldn't

pursuit their interest of cooking but pandemic gave them

that opportunity. Respondent tried varied and new

preparations during the pandemic as compare to before

pandemic.

6. References :

6.1 Journal

1. ALMughamis, N. S., AlAsfour, S., &Mehmood, S.

(2020). Poor eating habits and predictors of

weight gain during the COVID-19 quarantine

measures in Kuwait: A cross sectional study.

https://doi.org/10.21203/rs.3.rs-29219/v1

2. COVID-19 impacts on the Palestinian food system.

(2020). https://doi.org/10.4060/ca8714en

3. Easterbrook-Smith, G. (2020). By bread alone:

Baking as leisure, performance, sustenance,

during the COVID-19 crisis. Leisure Sciences,1-7.

https://doi.org/10.1080/01490400.2020.1773980

4. Eftimov, T., Popovski, G., Petković, M., Seljak, B.

K., &Kocev, D. (2020). COVID-19 pandemic

changes the food consumption patterns. Trends in

F o o d S c i e n c e & T e c h n o l o g y .

doi:10.1016/j.tifs.2020.08.017

5. Food security under the COVID-19 pandemic.

(2020). doi:10.4060/ca8873en

6. Hidayat, A., Adanti, A. P., Darmawan, A.,

&Setyaning, A. N. (2019). Factors Influencing

Indonesian Customer Satisfaction and Customer

Loyalty in Local Fast-Food Restaurant.

International Journal of Marketing Studies, 11(3),

131. doi:10.5539/ijms.v11n3p131

7. Husain, W., &Ashkanani, F. (2020). Does COVID-

19 change dietary habits and lifestyle behaviours

i n K u w a i t ? h t t p s : / / d o i . o rg / 1 0 . 2 0 9 4 4 /

preprints202006.0154.v1

8. Maintaining a healthy diet during the COVID-19

pandemic. (2020). https://doi.org/10.4060/

ca8380en

9. Mayurnikova, L., Koksharov, A., &Krapiva, T.

(2020). Food safety practices in catering during


4.10 Frequency of cooking

Graph 3: Cooking frequency


the coronavirus COVID-19 pandemic. Foods and

Raw Materials, 197-203. https://doi.org/

10.21603/2308-4057-2020-2-197-203

10. Neuhaus, J. (2018). Cooking at home: The cultural

construction of American “Home cooking” in

popular discourse. The Bloomsbury Handbook of

Food and Popular Culture. https://doi.org/

10.5040/9781474296250.0015

11. Outdoor dining strategies during the COVID-19

pandemic. (n.d.). AccessScience. doi:10.1036/

1097-8542.br0714201

12. Touyz, S., Lacey, H., & Hay, P. (2020). Eating

disorders in the time of COVID-19. Journal of

Eating Disorders, 8(1). https://doi.org/10.1186/

s40337-020-00295-3

6.2 Internet :

1. h t t p s : / / e n . w i k i p e d i a . o rg / w i k i / C O V I D -

19_pandemic

2. h t t p s : / / w w w. h e a l t h l i n e . c o m / h e a l t h -

news/cooking-at-home-more-during-covid-19-

what-to-know-about-food-safety#What-are-

foodborne-illnesses?

3. https://www.who.int/emergencies/diseases/novel-

coronavirus-2019/question-and-answers-hub/q-

a-detail/food-safety-and-nutrition

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comparative study on cooking pre covid-19 pandemic …

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