Journal of the Academy of Nutrition and Dietetics
ResearchResearch BriefFood Insecurity and Less Frequent Cooking Dinner at Home Are Associated with Lower Diet Quality in a National Sample of Low-Income Adults in the United States during the Initial Months of the Coronavirus Disease 2019 Pandemic
Key words
Cited by (0)
J. Wolfson is an assistant professor, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD.
H. Posluszny is a master’s degree student, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD.
S. Kronsteiner-Gicevic is a visiting researcher, Harvard T.H. Chan School of Public Health, Boston, MA.
W. Willet is a professor, Harvard T.H. Chan School of Public Health, Boston, MA.
C. Leung is an assistant professor, University of Michigan School of Public Health, Ann Arbor, MI.
Supplementary materials: Table 3, Table 4, Table 5, Table 6 are available at www.jandonline.org
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
FUNDING/SUPPORT Funding for this study was provided by a Faculty Research Grant from the University of Michigan Poverty Solutions. J. Wolfson was supported by the National Institutes of Diabetes and Digestive and Kidney Diseases of the National Institutes of Health (award #K01DK119166) and C. Leung was supported by the Eunice Kennedy Shriver National Institute for Child Health and Human Development (award #4R00HD084758). The funders had no role in the design of the study, analysis, or interpretation of the data or in writing the manuscript.
AUTHOR CONTRIBUTIONS J. Wolfson and C. Leung designed the study and developed and fielded the survey. J. Wolfson and C. Leung developed the study hypotheses. J. Wolfson conducted the analyses and wrote the first draft of the manuscript. All authors critically reviewed and approved the manuscript as submitted.