Impact of COVID-19 Pandemic on Food Intake, Dietary Behavior, Mental Health, and Academic Performance of a Ghanaian University Students

Table 1

Sociodemographic characteristics, perceived stress, mental health, food intake, and dietary behaviors of Ghanaian university students.

Variable		n (%)
Age	<25	74 (78.7)
	≥25	20 (21.3)
Sex	Male	38 (49.4)
	Female	39 (50.6)
BMI	Underweight	13 (17.1)
	Normal	43 (56.6)
	Overweight	11 (14.5)
	Obese	9 (11.8)
Year of study	First	22 (28.5)
	second	11 (14.3)
	Third	18 (23.4)
	Fourth	16 (20.8)
	Fifth–seventh	10 (13.0)
Stress level	Low	1 (1.3)
	Moderate	47 (61.0)
	High	29 (37.7)
Stress attributed to COVID-19	Yes	50 (64.9)
	No	27 (35.1)
Self-reported stress classification during pandemic	Low	15 (19.5)
	High	35 (45.5)
	No change	27 (35.0)
Eating behaviors	Low emotional eating	20 (26.0)
	High emotional eating	57 (74.0)
	Low restricted eating	30 (39.0)
	High restricted eating	47 (61.0)
	Low uncontrolled eating	27 (35.1)
	High uncontrolled eating	50 (64.9)
GAD	Mild	28 (36.4)
	Moderate	25 (32.5)
	Severe	24 (31.1)
COVID-19 influence on academic performance	Worse	19 (24.7)
	Better	13 (16.9)
	Indifferent	34 (44.2)
	No change	11 (14.3)
Diet alterations during COVID-19	Healthier	26 (33.8)
	Less healthier	11 (14.3)
	No change	40 (52.0)
Diet alteration due to COVID-19	Altered diet	37 (48.0)
	No change	40 (52.0)
GAD attributed to COVID-19	Yes	44 (57.0)
	No	33 (43.0)
COVID-19 influenced GAD classification	Less anxiety	12 (16.0)
	More anxiety	32 (42.0)
	No change	33 (43.0)