Murrumbidgee Nutrition director and accredited practicing dietitian Leanne Baulch said cooking and food had been a source of comfort throughout.

This has had both some positive and negative impacts.

When lockdown measures were first put in place and residents were required to stay home, baking became a real trend, particularly for those on social media.

Banana bread and sourdough were all the rage.

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Mrs Baulch said there was no harm in trying new ideas and recipes in the kitchen and was confident this period at home had perhaps encouraged more people to test their skills, as well as encourage their children to help out in the kitchen.

"We turn to food for lots of different reasons whether it's happy occasions, when we're sad, social events ... food is always the constant," she said.

"A lot of people during lockdown were turning to things like chocolate, chips and alcohol - it can be tough to stay healthy when you're forced to stay home.

"It's just about moderation and watching your portion sizes.

"COVID has been a mixed bag, there's been some good things, but some bad things as well."

Mrs Baulch said residents need not fear restrictions easing when it comes to their health and nutrition.

Sticking to a balanced diet is the key, making sure plenty of fruit and vegetables are incorporated every day.

"Now we can go out to dinner again and socialise, we shouldn't feel bad about doing that ... it's just about making sure we're making good choices where we can," Mrs Baulch said.

"Also, it's good to still keep cooking with your children if you have been doing that.

"Any reason to get kids in the kitchen is great as well ... even growing as well, get that veggie patch happening.

"Get them involved early and have them taste things. It helps form healthy habits at a young age.

"It's important to keep to a routine, just because it's winter doesn't mean we can't be sticking to some sort of exercise plan, don't wait until August or September."