Background: The COVID-19 pandemic has fundamentally changed the quality and quantity of people’s food consumption. Objective: This study aimed to explore the dietary shifts among different racial groups resulting from the COVID-19 pandemic, focusing on changes in consumption across various food categories. Methods: This cross-sectional study included a sample of 10,050 urban residents aged 40–100 years across the United States. Dietary patterns among African American, Asian, Hispanic, and White populations were assessed before and since the pandemic (retrospective condition) using the Dietary Screening Tool (DST). The DST investigates consumption trends in food groups aligned with the MyPlate guidelines, plus fat, sugar, and sweet (FSS) intake and processed meats. Results: This study found significant shifts in food consumption patterns among racial groups since COVID-19. The data indicate that African American individuals largely reduced their consumption of several food groups compared to White individuals, with a 43% decrease in processed meats, 42% in dairy, 36% in lean protein, 21% in fruit, 17% in grains, and 15% in FSS, although their vegetable consumption did not significantly decrease. African American individuals also consumed 66% less processed meat, 57% less dairy, and 30% less lean protein in comparison to Asian individuals. Hispanic individuals also showed a tendency to reduce their consumption more than White individuals, with a 34% decrease in dairy, 28% in vegetables, and 24% in fruit. In contrast, Asian individuals consumed 37% less FSS and 34% less grains than White individuals. Additionally, when compared to Asian individuals, Hispanic individuals consumed 49% less dairy and 47% less processed meat. The findings also revealed that African American individuals were the most nutritionally vulnerable group since the pandemic. Specifically, they were 38% and 35% more likely to be considered at nutritional risk than Asians and White participants, respectively. Conclusions: These findings illuminate the considerable dietary shifts induced by the COVID-19 pandemic and emphasize the critical need to address the racial disparities in nutritional vulnerability and public health policy.

Background: The global outbreak of Coronavirus Disease 2019 (COVID-19) has significantly altered everyday routines, even influencing dietary behaviors and food choices. This study aimed to investigate the impact of the COVID-19 pandemic on changes in the consumption of various food sources and to examine the likelihood of nutritional vulnerability while exploring potential age and sex differences. Methods: This study employed a cross-sectional design through an online survey using the Qualtrics platform. Participants’ nutritional risk was assessed both before and after the onset of the COVID-19 pandemic (retrospectively) using the Dietary Screening Tool. This study involved a large sample of 10,050 participants aged between 40 and 100 years. The main outcome measures included changes in food consumption after the onset of the COVID-19 pandemic (from 9 August to 15 September 2020) and the likelihood of being classified as “nutritionally vulnerable” across different age and sex groups. Paired-samples t-tests were used to compare dietary changes before and after the onset of the COVID-19 pandemic, chi-square tests were used to explore categorical differences, and binary logistic regression was used to assess the likelihood of nutritional vulnerability. Results: The analysis revealed significant sex- and age-related differences in food consumption patterns after the onset of the pandemic. Men had a 30% greater likelihood of decreased dairy and processed meat consumption than women after the onset of the COVID-19 pandemic. Significant reductions in the consumption of processed meats (130%), vegetables (96%), lean protein (33%), and dairy (11%) were observed among individuals aged 40–60 years compared to those aged 81–100 years. The 61–80-year age group had a greater reduction in dairy consumption (21%) than the 81–100-year age group. Furthermore, women exhibited 17% greater odds of being classified as “nutritionally vulnerable” after the onset of the COVID-19 pandemic. However, age did not emerge as a significant predictor of nutritional vulnerability. Conclusions: The findings of this study can inform public health practitioners when developing interventions for improving dietary habits during and after pandemics, especially among vulnerable populations.

Background: The coronavirus disease 2019 (COVID-19) pandemic exacerbated food insecurity in the United States, with older adults facing heightened vulnerability due to fixed incomes, chronic illness, and limited mobility. Methods: A cross-sectional online survey was conducted with 4961 urban U.S. adults aged 65 and older. Food insecurity was assessed using the USDA Six-Item Short Form. Paired sample t-tests, chi-square tests, and multivariate logistic regression were used to examine demographic predictors of food insecurity before and during the pandemic. Results: Logistic regression indicated that race and income were significant predictors of food insecurity. African American and Hispanic participants were 92.1% and 126.4%, respectively, more likely to experience food insecurity than White participants (p < 0.001). Compared with those earning less than USD 50,000, participants earning USD 50,000–USD 100,000 and USD 100,000+ were 32.4% and 63.8% less likely to experience food insecurity (p < 0.001). Bivariate analyses showed that food insecurity increased most among African Americans (9.2%) and middle-income participants (USD 50,000–USD 100,000: 11.0%). Education did not remain significant in the adjusted model. Conclusions: Older adults of color and those with lower incomes were disproportionately impacted by food insecurity during the pandemic. The findings highlight the need for targeted, equity-driven policy responses to mitigate food insecurity in older adulthood.