Dietary Differences by Job Type and Industry Among Workers in Japan During the COVID-19 Pandemic: A Cross-Sectional Study

Rie Tanaka, Toshihide Sakuragi, Mayumi Tsuji, Seiichiro Tateishi, Ayako Hino, Akira Ogami, Masako Nagata, Shinya Matsuda, Yoshihisa Fujino, Department of Environmental Health, School of Medicine, University of Occupational and Environmental Health, Department of Occupational Medicine, School of Medicine, University of Occupational and Environmental Health, Department of Mental Health, Institute of Industrial Ecological Sciences, University of Occupational and Environmental Health, Department of Work Systems and Health, Institute of Industrial Ecological Sciences, University of Occupational and Environmental Health, Department of Occupational Health Practice and Management, Institute of Industrial Ecological Sciences, University of Occupational and Environmental Health, Department of Preventive Medicine and Community Health, School of Medicine, University of Occupational and Environmental Health, Department of Environmental Epidemiology, Institute of Industrial Ecological Sciences, University of Occupational and Environmental Health

American Journal of Lifestyle Medicine

Published online on September 17, 2024

Abstract

American Journal of Lifestyle Medicine, Ahead of Print.
The coronavirus disease 2019 (COVID-19) pandemic forced people to change their lifestyles. We examined dietary differences by job type and industry among workers during the pandemic. This cross-sectional study was conducted using data an internet survey. ...