Sağlam, DuyguArıcı Çolak , GözdeBaş, Murat2023-02-142023-02-142021-12-011309-470X1309-5994https://hdl.handle.net/11443/533ABSTRACT Objective: The aim of this study is to determine the behavior of individuals for buying, preparing, and cooking processes of the foods during the Covid-19 epidemic. Materials and Methods: This study carried out with 999 adult individuals, 15.0% (n = 150) men and 85.0% (n = 849) women, aged 19-65. The questionnaire includes questions regarding the provision of food hygiene before and during the Covid-19 outbreak. Results: While the preference rate for markets’ take-out services increased in the Covid-19 epidemic process (22.8% before Covid-19; 55.7% in the Covid-19 outbreak), there was a decrease in the proportion of those who preferred neighborhood farm markets (66.8% before Covid-19; 27.5% during Covid-19 outbreak) (p <0.01). The proportion of those who chose to buy packaged bread and fruit during the epidemic also increased (p = 0.001). Conclusion: No scientific data are available on the consumption of nutrients with a potentially contaminated risk and the transmission of the virus. However, it is believed that the concerns about carrying this virus with food can be prevented by the consumers more carefully applying the routine hygiene rules.enArticle