Canadians shifting food habits during coronavirus pandemic: report Thus, the index of the quality of food participants stood at 70 per cent in the spring, against 69 per cent before confinement.
This increase is believed to be the result of a combination of small increases in the consumption of whole-grain cereal products, legumes, vegetables, fish and seafood, and dairy products.[ Sign up for our Health IQ newsletter for the latest coronavirus updates ]The researchers also noticed an increase in the intake of plant proteins and total proteins as well as a decrease in the consumption of sugar and grain products made from refined flour.The 100-point diet quality index jumped 3.8 points among people with obesity, 3.6 points among.