Objective: In crEating weight problems in children and adults, individual differences in several dimensions of Eating and Eating style have been indicated. In this study, standardization, validity and reliability of the children's Eating behavior questionnaire were examined. Method: This questionnaire consists of 35 questions that include eight factors affecting Eating behavior (food enjoyment, food responsiveness, food sensitivity, relaxation, satiety response, emotional overEating, desire to drink, and less). Measures emotional Eating. The subjects were 325 elementary school students who were randomly selected for multi-stage cluster sampling. To investigate the validity of the questionnaire, the exploratory factor analysis method was analyzed by analysis of the main components and Cranbach's alpha method was used to investigate the reliability. Findings: The findings of the factor analysis section showed that by factor analysis, questions and rotation of results are revealed by warimax method of eight components, the number of these components obtained and also the questions that had a high factor load with these components. To a large extent, it is consistent with the findings of the authors of the questionnaire. Conclusion: Due to the strength of the structure and having appropriate psychometric apecifications, the final questionnarie had the capability to be used by researchers.

Background: Significant lifestyle changes have been reported after COVID‑ 19 outbreak. The present study aimed at investigating changes in dietary habits in response to the COVID‑ 19 outbreak in an Iranian population sample. Materials and Methods: In this cross‑ sectional study, the dietary habits of Iranian adults were assessed before and during the COVID‑ 19 outbreak. Consumption of different food groups such as meats, dairy, fruits, vegetables, seeds, and nuts was assessed using a digital questionnaire which was shared on social media platforms. For the statistical analysis, the Wilcoxon signed‑ rank test was used. Results: In this online survey, 1553 questionnaires were completed. The results showed that the reported consumption of protein‑ rich foods increased (P < 0. 05), but fish and dairy consumption showed a significant reduction (P = 0. 006 and <0. 001, respectively). There was a significant reduction in reported fast‑ food consumption (P < 0. 001). Fruits and vegetables (P < 0. 001), natural fruit juices (P < 0. 001), and water (P < 0. 001) were consumed more frequently. Individuals also consumed more vitamin and mineral supplements (P < 0. 001) including those containing Vitamin D. Conclusion: During the COVID‑ 19 pandemic, participants reported a significant change in their dietary habits and intake of supplements. Higher intakes of meats, protein‑ rich foods, fruits, vegetables, and nutritional supplements and lower intakes of fish, dairy, and fast foods were reported.