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Model of the Process of Adopting Vegetarian Diets: Health Vegetarians and Ethical Vegetarians
Abstract
Interest in vegetarian diets is growing due to health and animal welfare concerns. This study examined the experiences of individuals who adopted vegetarian diets as adolescents or adults. Nineteen self-identified adult vegetarians, recruited from a vegetarian group in one city using snowball sampling, participated in qualitative interviews. The majority of respondents were well-educated, middle-class adults of European-American backgrounds, although they varied in age and sex as well as type and duration of vegetarian diet. The constant comparative method was used for analysis of these qualitative data. A process model describing the adoption of vegetarian diets was developed. Two types of vegetarians, health and ethical, were identified based on respondents’ major reasons for adopting a vegetarian diet. Health vegetarians were motivated by a perceived threat of disease and the potential health benefits associated with vegetarian diets. Ethical vegetarians were motivated by moral considerations and viewed a vegetarian diet as a way to align dietary behaviors with beliefs and values about animal welfare. Adoption of a vegetarian diet was influenced by the receipt of information about the health and ethical impacts of vegetarian diets, physical aversions to animal-derived food, and life transitions. These findings can assist nutrition educators in developing strategies to work with clients adopting vegetarian diets and expand understanding of food choice behavior.
... Nowadays, food choices where animal products are abolished defy the dietary ideologies in a mainly meat-eating culture (Jabs et al., 2000) [190]. Choosing a food-intake lifestyle in a world where it is common to eat meat can also be a challenge regarding the purchase of adequate products (Beardsworth & Keil, 1992) [54]. ...
... Choosing a food-intake lifestyle in a world where it is common to eat meat can also be a challenge regarding the purchase of adequate products (Beardsworth & Keil, 1992) [54]. Already in 2010, Pluhar [191] mentioned that food was considered a political topic regarding animal cruelty and environmental destruction, so it seems that not only vegans and vegetarians have ecological motivations to avoid meat intake (Jabs et al., 2000) [190]. While some individuals only follow a vegan diet in order not to harm living beings (MacNair, 1998) [192], some individuals choose eco-friendly and local products that follow rules to protect the environment (Roosevelt, 2006) [53]. ...
... While some individuals only follow a vegan diet in order not to harm living beings (MacNair, 1998) [192], some individuals choose eco-friendly and local products that follow rules to protect the environment (Roosevelt, 2006) [53]. Our results, based on SDT, show how the perception of control gives individuals special motivations to live and consume in a different way, protecting animals and the environment (Garg et al., 2021) [61], adopting new social standards (Jabs et al., 2000) [190], and increasing their well-being (Gilal et al., 2019) [63], changing their consumption or even their lifestyles. ...
The purpose of this investigation is to understand what influences the involvement with vegan products when comparing vegan and non-vegan individuals. This study presents eco-motivated antecedents (ecological motivations, environmental concerns, animal welfare) and personal antecedents (social influence, idealism). Also, the influence of involvement with vegan products on eudemonic and hedonic happiness, purchase intention, and price sensitivity. The impact price sensitivity has on purchase intention is presented. The research uses a structured questionnaire to collect information from two cross-sectional samples, 580 vegans and 517 non-vegans, collected from four vegan groups on Facebook, for a total of 284,900 members. Structural equation modeling (SEM) is used to test the proposed hypotheses. Results show that among vegans, ecological motivations and social influence do not impact involvement with vegan products. Vegans choose this lifestyle mainly due to animal protection, environmental concerns, and ideological views. Regarding non-vegans, idealism does not impact involvement with vegan products, probably due to their moral views, since they do not stop ingesting meat. At the same time, social influence becomes a relevant predictor. A cross-sectional study does not allow inferring causality. The model could be tested by introducing variables like gender, age, personality traits, sensitivity, and religion, which could be pertinent drivers of involvement with vegan products in vegan and non-vegan groups. This investigation compares the impact of personal and eco-motivated determinants, comparing vegans and non-vegans regarding their involvement with vegan products. It also compares how involvement with vegan products predicts consumer behavior patterns among vegans and non-vegans.
... Despite a growing body of research that investigated differences between omnivores and veg * ns in sociodemographics (4,5), personality (6,7), attitudes (8,9) and wellbeing (7,10), much remains to be explored about differences in eating motives among different diet groups. This is in part because research into eating motives has frequently only surveyed vegetarians or vegans (11)(12)(13)(14), focused on attitudes toward one specific diet (11,(15)(16)(17)(18)(19), or examined eating motives only on a superordinate level such as "health" or "ethics" (20,21). For these reasons, we analyzed differences and commonalities in 18 eating motives between individuals who eat meat (omnivores) and individuals who do not eat meat (veg * ns). ...
... Since the most obvious difference between omnivores and veg * ns is the presence of animal products in their diet, ethical concerns regarding animals might be an important eating motive for veg * ns. Indeed, dating back to Jabs et al. (13), which identified animal rights as the core ethical concern of veg * ns, several additional studies reported animal rights to be a main motivation for veg * ns (11,17,22,23). The second core eating motive for veg * ns identified by Jabs et al. (13), perceived health benefits as a consequence of a meat-free diet, has also been supported by multiple studies (15,17,19,20,(23)(24)(25). ...
... Indeed, dating back to Jabs et al. (13), which identified animal rights as the core ethical concern of veg * ns, several additional studies reported animal rights to be a main motivation for veg * ns (11,17,22,23). The second core eating motive for veg * ns identified by Jabs et al. (13), perceived health benefits as a consequence of a meat-free diet, has also been supported by multiple studies (15,17,19,20,(23)(24)(25). ...
While the diets of most people include meat, millions of individuals follow a meat-free diet. But why do people eat what they eat? Here we explored differences and commonalities in the eating motives of omnivores and veg * ns (i.e., both vegetarians and vegans). Specifically, we compared mean levels and rank order of 18 eating motives in two samples (Study 1: 294 omnivores, 321 veg * ns; Study 2: 112 omnivores, 622 veg * ns). We found that omnivores were more motivated than veg * ns by the eating motives of Traditional Eating and Habits , while veg * ns were more motivated by Animal Protection and Environmental Protection . Differences among groups in Health were inconsistent across studies. Despite these differences in mean levels, the rank order of the eating motives was very similar: Two of the top four eating motives of both diet groups in both studies were Liking and Health , while Social Norms, Social Image , and Religion were among the four least important motives of both groups. Overall, while we did find differences in the absolute importance of certain motives, we also found striking similarities in the relative importance of eating motives, suggesting that including a wide range of eating motives could be beneficial when examining dietary behaviors.
... Researchers have often delineated between two types of vegetarians (Antonovici & Turliuc, 2020;Dai & Leung, 2024;Fox & Ward, 2008;Hamilton, 2006;Jabs et al., 1998;Rothgerber, 2014) that can be distinguished by their motivations for adopting a vegetarian diet: ...
... Health vegetarians are individuals who adopt a vegetarian diet because of personal health reasons and a desire to avoid illness. Moral vegetarians, on the other hand, practice vegetarianism due to moral considerations regarding the welfare of animals (Fox & Ward, 2008;Jabs et al., 1998). Beyond the obvious differences in underlying motivations, health and moral vegetarians seem to also differ in their attitudes (Rothgerber, 2017), particularly their attitudes towards meat. ...
[IMPORTANT: Abstract, method, and results were written using a randomized dataset produced by Qualtrics to simulate what these sections will look like after data collection. These will be updated following the data collection. For the purpose of the simulation, we wrote things in past tense, but no pre-registration or data collection took place yet.]
Moralization is the process by which previously morally neutral objects/activities acquire moral qualities. Rozin et al. (1997) proposed the moralization is responsible for the purported attitudinal differences between moral vegetarians and health vegetarians. In a Registered Report with a US American Prolific online sample (N = 830), we conducted a replication and extension of the study described in Rozin et al. (1997). [The following findings are concluded from simulated random noise and will be updated after data collection.] We failed to find empirical support for differences between moral- and health-origin vegetarians on overall reasons for being a vegetarian (ds* = -0.09 [-0.30, ∞]), reasons for being a vegetarian that are neither moral nor health reasons (ds* = -0.30 [-0.51, ∞]), disgust towards meat (ds* = -0.18 [-0.40, ∞]), emotional reactions to eating meat (ds* = -0.09 [-0.31, ∞]), and personality-related reasons for vegetarianism (ds* = -0.16 [-0.38, ∞]). Extending the replication, we failed to find support for differences between moral- and health-origin vegetarians on the range of animal meats (ds* = 0.12 [-0.09, ∞]) and animal products/by-products rejected (ds* = -0.04 [-0.25, ∞]), their opposition towards the use of animals for scientific testing (ds* = -0.22 [-0.44, ∞]), liking of animals (ds* = -0.01 [-0.23, ∞]), and rejection of products that directly or indirect involve the use of animals than health-origin vegetarians (ds* = -0.05 [-0.16, ∞]). Overall, we conclude that we failed to successfully replicate and extend the findings by Rozin et al. (1997). Materials, data, and code are available on: https://osf.io/5azdg/
... This includes vegans (Greenebaum, 2012(Greenebaum, , 2018, vegetarians (Dietz et al., 1995;Vergeer et al., 2020) and more recently, flexitarians (Kemper and White, 2021;Malek and Umberger, 2021;. This strand of studies has contributed detailed knowledge on who adopts these diets Vergeer et al., 2020), their values and motivations (Dietz et al., 1995;Jabs, Devine and Sobal, 1998;, as well as how they perform their diets Greenebaum, 2012;. In some cases, this strand of research studies dietary habits as a way of expressing one's identity (Greenebaum, 2012;Giacoman et al., 2021). ...
... e.g.Vergeer et al. 2020), while others focus on why they don't eat meat (by investigating values and motivations)Dietz et al. 2010;Jabs, Devine, and Sobal 1998). Yet others investigate how people perform their vegetarianism/veganismGreenebaum 2012; or how omnivores view the group (MacInnis and Hodson 2017; Merriman 2010). ...
The dissertation investigates different aspects of the terms of dietary change towards less meat consumption in everyday food practices. Building on 27 semi-structured interviews and 3-day photo diaries with young Danes who have reduced their meat intake, as well as on four network focus groups, I analyze the everyday food practices of food provisioning, cooking and eating. The dissertation draws on theories of practice, and contributes to the body of extant research within the field of sociology of food, everyday life and dietary change towards less meat by highlighting and empirically exploring the previously somewhat undertheorized
and -researched subject of social dynamics between food practitioners.
Over the course of three research articles, the dissertation covers the subjects of 1) what the process of dietary change entails for the practitioner, 2) how the role of meat in food practices are negotiated and established through social interactions between practitioners and 3) how food practices are shaped by their linkages to configurations of other everyday practices.
... For example, Kalof and colleagues' (1999) interview data showed environmental concerns to be a strong predictor of vegetarianism. Other studies stress the importance of health and ethical motivations (Jabs et al., 1998;Ruby, 2012). Meanwhile, Tobler et al. (2011) found in a survey of over 6,000 people that health was a strong predictor of the willingness to reduce meat consumption. ...
... However, other motivations have been reported in the literature that we did not explore in the present research and that could have a different influence on meat consumption. Particularly, ethical concerns about animal treatment and cruelty (Rozin, 2004) and animal rights (Regan, 1984) are amongst those motivations that may lead people to opt for plant-based diets (see also Jabs et al., 1998;Ruby, 2012). Future research should examine the impact of such motivations on modifying meat consumption. ...
Meat consumption has an adverse impact on both human and planetary health. To date, very few studies have examined the effectiveness of interventions tackling the overconsumption of meat in field settings. The present research addresses this gap by examining the impact of gain-framed labelling interventions communicating the adverse environmental consequences of meat consumption, using a multiple treatment reversal design across two university college dining halls over a period of five weeks. In College A the intervention weeks consisted of text-only or text-and-image labels communicating the adverse environmental consequences of meat consumption, and in College B patrons were exposed to either environmental or health labels (gain-framed; combining images and text). In total 13,869 (6,577 in College A and 7,292 in College B) meals (dishes) were analysed over the period of interest. Beta-binomial regressions found no statistically significant impact of the intervention periods compared to baseline on meat consumption in both College A and College B. The number of meal type options emerged as the only consistent predictor of meat consumption across models and across both colleges: meat consumption decreased with an increase in non-meat meal options. A post-study survey (College A: n = 88; College B: n = 53) revealed that patrons in both dining halls perceived environmental labels bearing both text and images as more informative and influential at changing behaviour compared to the other labelling interventions, although this did not translate into a change in behaviour. We discuss the implications of these findings for research, policy, and practice.
... The process involved two routes: a gradual process of adoption or an abrupt change. Hence, most respondents gradually adopted a vegetarian diet (Jabs et al., 1998b). Another study conducted in selected Latin American countries reported that factors influencing readiness to change their diet to a plant-based diet included knowledge, awareness, and willingness to change (Robert, 2019). ...
... This is also in comparison with the study by Pilis et al. (2014), which identified the health benefits of adopting a vegetarian diet. The results of this study were compared with those of Jabs et al. (1998b), which showed that two routes were identified from the study respondents: gradual and abrupt adoption of a vegetarian diet, with most respondents gradually adopting a vegetarian diet. Similarly, this study identified outcome behaviors toward adoption of a vegetarian lifestyle both on the personal and institutional level to be gradual adoption and, either rejection (on a personal level) or difficulty to adopt (on the institutional level). ...
Background: The Seventh-day Adventist Church is known to adopt vegetarian practices as a healthy lifestyle. Several studies have concentrated on vegetarian practices and examined healthy vegan dietary practices, values, and behaviors of vegetarian lifestyles in the Western world. Many of these studies and processes do not seem to reference Africa, especially sub-Saharan Africa, where Liberia is located. This study aimed to describe vegetarian practices among Seventh-day Adventists in Liberia.
... The process involved two routes: a gradual process of adoption or an abrupt change. Hence, most respondents gradually adopted a vegetarian diet (Jabs et al., 1998b). Another study conducted in selected Latin American countries reported that factors influencing readiness to change their diet to a plant-based diet included knowledge, awareness, and willingness to change (Robert, 2019). ...
... This is also in comparison with the study by Pilis et al. (2014), which identified the health benefits of adopting a vegetarian diet. The results of this study were compared with those of Jabs et al. (1998b), which showed that two routes were identified from the study respondents: gradual and abrupt adoption of a vegetarian diet, with most respondents gradually adopting a vegetarian diet. Similarly, this study identified outcome behaviors toward adoption of a vegetarian lifestyle both on the personal and institutional level to be gradual adoption and, either rejection (on a personal level) or difficulty to adopt (on the institutional level). ...
Background: The Seventh-day Adventist Church is known to adopt vegetarian practices as a healthy lifestyle. Several studies have concentrated on vegetarian practices and examined healthy vegan dietary practices, values, and behaviors of vegetarian lifestyles in the Western world. Many of these studies and processes do not seem to reference Africa, especially sub-Saharan Africa, where Liberia is located. This study aimed to describe vegetarian practices among Seventh-day Adventists in Liberia.
... Second, individuals abstain from meat and/or animal-based products for many reasons (e.g., ethical, environmental, health, weight control, camouflage, taste preference, cultural, religious, and familial traditions) (Fox & Ward, 2008;Jabs et al., 1998;Timko et al., 2012). As such, the psychological consequences could be as diverse as the motives behind excluding meat from the diet. ...
In this systematic and meta-analytic review, we examined the current evidence on positive psychological variables between individuals who consumed meat and individuals who abstained from meat consumption. After systematically searching five online databases for primary research on positive psychological outcomes in meat consumers and meat abstainers, 19 studies with 94,204 participants (nmeat consumers = 82,449, nmeat abstainers = 9,964) met the inclusion/exclusion criteria. The primary outcomes were self-esteem, satisfaction with life, and positive mental health. The secondary outcomes were positive affect, psychological well-being, vigor, optimism, happiness, and meaning in life. Individuals who consumed meat had greater positive mental health (g = 0.21, 95% CI [0.08, 0.31], p = .001) than meat abstainers. No significant differences were found between the groups on self-esteem (g = 0.19, 95% CI [-0.01, 0.38], p = .06) and satisfaction with life (g = 0.02, 95% CI [-0.04, 0.07], p = .57). The majority of studies examining the secondary outcomes showed no group differences. The evidence was limited, requiring more studies to determine the role of study quality in diet-health relations. Study designs precluded inference of causal and temporal relations. With respect to clinical practice, our findings add to the current controversial diet-health debate.
... arch by Key et al,. (2006); Kim et al,. (1999) andWilson,. et al (2004), the main reasons vegetarians opt to eliminate meat are to receive certain health benefits or lose weight. In contrast, ethical vegetarians see giving up meat as a moral need motivated by the desire to stop harming animals used for food or other purposes Fessler et al,. (2003);Jabs et al,. (1998). ...
A B S T R A K This study examines the determinants that impact consumer decision-making in relation to vegetarian diets in several regions of South Korean provinces. The study investigates the relationship between vegetarianism (dependent variable) and many explanatory variables, including ethical-animal welfare, health, environment, social issues, mood-emotion, and religious beliefs. Logistic regression analysis was conducted using Likert scale data collected from 264 respondents. The findings indicate that health, ethical considerations regarding animal welfare, and environmental concerns are important factors that influence the choice to adopt a vegetarian diet. It suggests that overseas students in Korea are increasingly conscious of and interested in health, ethical, and sustainable dietary options. Furthermore, the selection of a vegetarian diet is significantly influenced by health considerations, suggesting that persons who prioritise their well-being are more likely to adopt a vegetarian lifestyle. Religious views, emotion, and gender exert different levels of effect on the choice to adopt a vegetarian diet. The results of this study have consequences for how consumers behave, as well as for marketing managers and decision-makers. Businesses in the food business, especially, can gain advantages by catering to the demands and preferences of consumers who prioritise ethical and animal welfare principles, as well as those who value health and environmental sustainability. Implementing and promoting vegetarian and vegan choices in nearby eateries can efficiently appeal to and cater to this particular target audience. This is an open access article under the CC BY-SA license.
... According to research by [10][11][12], the main reasons vegetarians opt to eliminate meat are to receive certain health benefits or lose weight. In contrast, ethical vegetarians see giving up meat as a moral need motivated by the desire to stop harming animals used for food or other purposes [13,14]. ...
This study explores the elements that influence consumer vegetarian diet choices in parts of South Korean provinces. The study examines these explanatory variables: ethical-animal-welfare, health, environment, social issues , mood-emotion, and religious-beliefs with vegetarianism serving as the dependent variable. The Likert scale data from 264 respondents were analyzed using logistic regression analysis. Results show that health, ethical-animal-welfare ideals as well as environmental concerns emerge as significant variables influencing the decision to embrace a vegetarian diet. This shows that consumers (international students) in Korea are becoming more aware of and concerned about health, ethical and sustainable dietary choices. Secondly, health plays a crucial role in the vegetarian diet selection, indicating that health-conscious people are more inclined to choose a vegetarian lifestyle. Religious belief and mood have various degrees of influence on the vegetarian diet decision. The findings of this study have consequences for consumer behavior, marketing managers, and decision-makers. Businesses in the food industry, in particular, can gain from catering to the needs and tastes of consumers that prioritize ethical-animal welfare ideals, as well as those that value health and environmental sustainability. Creating and advertising vegetarian and vegan choices in local restaurants can effectively attract and serve this specific target demographic.
... Within the investigated population, the main motivation behind the shift towards a plant-based diet was ethics and animal rights for more than half of the subjects, followed by environmental sustainability and lastly by health and general wellbeing, as already shown in similar previous studies conducted in Australia, America, Canada, Great Britain and Holland [15][16][17][18]. ...
Veganism and the interest towards a plant-based diet are experiencing exponential growth worldwide, and in Italy more and more individuals and families are adopting this lifestyle and diet, too.Such a change in eating habits also imperatively implies the support and expertise of medical and health care professionals, who to date are still often unprepared and skeptical about this dietary pattern, despite scientific evidence.
... Products such as simulated burgers or cellular meat are imbued with a sense of technological utopianism and the promise, at least for some, of a sustainable future (Chiles 2013). A third way that is primarily plant oriented-if not entirely plant based-entails eating less meat, or avoiding it completely, in place of more traditional forms of plant protein such as lentils or beans (Jabs et al. 1998). ...
I examine two ways of thinking about food-related practices through the lens of taste. Pierre Bourdieu’s concept, the taste of necessity, is an internalized classificatory system that prioritizes quantity over quality and substance over form among those constrained by limited resources. Sustainable taste is then an internalized classification that generates practices that assure a sustainable food system. Inspired by the work of Paul B. Thompson on the normative foundations of sustainability, I take his perspective on taste and food systems as a bridge to discuss how poverty and food-assistance programs are intrinsic to imagining a form of agricultural sustainability. I argue food and nutrition assistance policies impose moral standards for acceptable food-related practices among program recipients, producing an official taste of necessity. Through measures such as the Thrifty Food Plan, and purchasing restrictions and incentives, the USDA Food and Nutrition Service Supplemental Nutrition Assistance Program (SNAP), both shapes food-related practices and generates a market for American agricultural products. These approaches to implementing food and nutrition assistance carry with them distinct imaginaries of the food and nutrition system. The valuations of system elements embedded in these imaginaries provide insight into the compatibilities between these two forms of taste.
... Among the studied population, over half of the subjects shifted towards a plantbased diet due to ethical and animal rights concerns, followed by environmental sustainability, and lastly, health and general wellbeing. This is consistent with previous studies conducted in Australia, America, Canada, Great Britain, and Holland [18][19][20][21]. ...
The popularity of veganism and plant-based diets is rapidly increasing worldwide, including in Italy, where more individuals and families are adopting this lifestyle. However, medical and health professionals often lack the necessary knowledge and are skeptical about this diet despite the scientific evidence. It is important for them to provide support and expertise to those following this diet. The survey evaluated various aspects of the lifestyle of Italian vegans living in Italy and abroad, including food frequency, vitamin and mineral supplementation, relationship with medical and health professionals, and perceived difficulties in daily life. The emphasis was on potentially critical aspects for those following this dietary choice. A cross-sectional survey was conducted in Italy between March and April 2022. A questionnaire was distributed through social media platforms such as Instagram, Facebook, and Telegram, and 2180 Italian adults who follow a vegan diet completed it. The survey found that most of the vegan population surveyed were female, showed a greater sensitivity to ethical issues, were aware of the need for vitamin B12 supplementation, and followed healthy-eating guidelines. It is evident that despite the increasing popularity of plant-based diets, many medical and health professionals remain cautious and hesitant to recommend them.
... Some studies looks into who goes vegan or vegetarian (e.g. Perry and Neumark-Sztainer 2001), while others focus on why they don't eat meat (by investigating values and motivations) (Allen et al. 2000;Dietz et al. 2010;Jabs, Devine, and Sobal 1998). ...
There is a growing acknowledgment in research and policy that populations, especially in wealthy nations, have undesirably high levels of meat consumption seen from a climate change perspective. Many studies on the subject have focused on the characteristics and choices of individual consumers to explain their food consumption habits. Instead, this paper focuses on the interrelated everyday food practices of shopping, cooking, and eating, and what practice-demands processes of transition pose for practitioners when they reduce their meat consumption. We do this by analyzing interview data from 27 interviews with young people in Denmark (which has a very high meat consumption per capita) who have reduced or are in the process of reducing their meat consumption. We show how the transition of food practices is a gradual and non-linear process, which entails that the practitioner develop the elements necessary to successfully perform the modified food practice. We also show that this transition process demands work of the practitioner, in the form of time and effort. Finally, we show that while the explicit intention to reduce meat is widespread among practitioners, such an “intention to change” is not a prerequisite element of food practice transitions that result in reduced meat consumption.
... However, the largest proportions within each diet type regarding marital status were married and living with their partner. The issue of the vegans being the most likely to be divorced may be primarily due to the divorce itself as a major life changing event, which has been reported to precede drastic dietary changes [64]. Likewise, the occurrence of a large proportion of single vegetarians may be related to the specific dietary lifestyle practices and the resultant cognitive dissonance [65]. ...
The potential running or endurance performance difference based on following different general types of diets, such as omnivorous, vegetarian, or vegan, remains questionable. Several underlying modifiable factors of long-distance running performance, especially runner training behaviors and experience, diminish the clarity of results when analyzing dietary subgroups. Based on the cross-sectional design (survey), the NURMI Study Step 2 aimed to investigate a plethora of training behaviors among recreational long-distance running athletes and the relationship of general diet types with best time race performance. The statistical analysis was based on Chi-squared and Wilcoxon tests. The final sample (n = 245) included fit recreational long-distance runners following an omnivorous diet (n = 109), a vegetarian diet (n = 45), or a vegan diet (n = 91). Significant differences were found between the dietary subgroups in body mass index (p = 0.001), sex (p = 0.004), marital status (p = 0.029), and running-related motivations for well-being (p < 0.05) but not in age (p = 0.054). No significant difference was found for best time half-marathon, marathon, and/or ultra-marathon race performance based on diet type (p > 0.05). Whether the vegan diet is associated with enhanced endurance performance remains unclear. Although, the present results are suggestive that 100% plant-based (vegan) nutrition is compatible with distance running performance at the least.
... Studies on food choices in the context of meat consumption were discussed concerning vegetarianism [39], [40], [41], [42] , animals ethics, and self-identity of individuals on food selection. [11] Deciphering lifestyle changes through an anti-consumption lens and ethics was attempted previously by Malek and associates [39] . ...
This study determines the factors associated with food preference, in the South and Non-South Indian populations, comparing and contrasting their results. 100 Indian young adults between 17-30 years of age, participated in an online questionnaire, comprising Multiple Choice, Open-ended and short answer questions. Food Choice Questionnaire (FCQ), Food Choice Motivations (FCM), and Food Choice Frequency data were also included in the survey. Mean Food Item frequency scores were also determined. Descriptive Statistical Data analyses were used to extrapolate data and obtain results. Food Choice behavior against 4 parameters, namely “Taste/Sensory Appeal”, “Fussiness”, “Health Concern” and “Frequency of Intake” was observed separately for each group. The hereditary pattern of the parameters across 10 different food categories was also ascertained. Food Frequency data describing the ten most commonly consumed Food Items in both South and Non-South populations were obtained. These food preferences were correlated with previous studies relating to gene regulation of dietary preferences. “Food Quality” emerged as the most significant factor affecting food choice, with 58% of respondents scoring likeliness, followed by Taste/Sensory Appeal (57%) and Food Availability (43%). The least common factors were Peer Influence (6%), Vegetarianism/Self-Identity (10%), and Animal Welfare/ Ethics (10%). This is a first-of-its-kind study on the integrated effects of various factors and motivations behind Food Choices, in an Indian setting. It carries a multidimensional approach to determining the eating behavior of the Indian youth population, taking the genetic make-up of the individual into account while analyzing choice decisions.
... Consumers adopting a vegan or vegetarian diet are usually motivated by non-static reasons related to human and planetary health, economy, and sociocultural and religious values [23]. The most prevalent motivations among vegetarians are health and animal welfare [24][25][26][27][28]. These motivations may also be the most common among meatreducers [29], a.k.a. ...
Planetary and human health depend on Westerners' ability to reduce meat consumption. Meat production degrades the environment while excessive meat intake is associated with cancer and cardiovascular disease, among others. Effective reasons and motivations are needed for consumers to change their diet. The fact that modern animal agriculture inflicts a great deal of pain on animals from their birth to their slaughter, animal welfare/suffering may drive consumers to curtail their meat consumption. This systematic review examined a total of 90 papers to ascertain consum-ers' awareness of the pain animals experience in animal agriculture, as well as consumer attitudes towards meat reduction due to animal welfare. Results show that consumers have low awareness of animal agriculture. Awareness of animal agricultural practices and animal sentience is associated with increased negative attitudes towards animal suffering. Animal suffering due to farming practices , transportation, slaughter, and animal sentience are factors that may encourage a reduction in meat consumption, and even dietary change in the short term. There is also evidence that animal suffering may be a more compelling motivation for consumers' willingness to change their diet than for health or environmental reasons. Therefore, increasing consumers' awareness of animal suffering in meat production is paramount to contributing to reduced pressure on the environment and improved human health.
... ¿Por qué razones crees que la gente se vuelve vegetariana?). Las preguntas se basaron en la información encontrada en la bibliografía sobre los motivos reportados para volverse vegetariano (Bryant, 2019;de Boer et al., 2017;Fox & Ward, 2008a, 2008bJabs, 1998;Ruby, 2012). La aplicación se realizó de manera grupal, y antes de comenzar se informó a los participantes sobre los objetivos del estudio y se aclararon las dudas que surgieron, después de lo cual firmaron un consentimiento informado. ...
Introducción: La producción y consumo de carne son la principal fuente de impactos ambientales derivados de la alimentación. Las dietas bajas en proteína animal y vegetarianas se han propuesto como una posible alternativa para ayudar en la solución de esta problemática. Objetivo: Identificar los motivos asociados con la disminución del consumo de carne. Método: Se aplicó un cuestionario construido ex profeso a 60 estudiantes universitarios: 47 mujeres y 13 hombres con edades entre 18 y 27 años, que reportaron ser semi vegetarianos, vegetarianos o veganos. Resultados: Los resultados indican que los principales motivos para limitar el consumo de carne incluyen la ética, el bienestar animal, la preocupación por el medio ambiente, la salud y la nutrición. Conclusión: Se identificaron las principales razones que llevan a los estudiantes a disminuir su consumo de carne. Comprender los motivos para reducir el consumo de proteína animal podría ayudar a diseñar estrategias que contribuyan a la transición hacia dietas con menor consumo de carne y alcanzar la sustentabilidad alimentaria.
... Definite personal values expressed in food choice, such as ecological ideologies, are reported typical for vegetarians (Lindeman and Sirelius, 2001). Ethically motivated vegetarians mainly adopt their plant-based diets for reasons of animal welfare, focusing primarily on moral considerations, and trying to create a consistency between their personal beliefs and their diets (Jabs et al., 1998). Moral and normative contemplations (evaluation) and values as motivators for environmentally significant behavior are being further discussed in different contexts (Bieling et al., 2020). ...
Sustainability is not only a moral compass for organizations of all kinds and shapes; increasingly it can be identified as social representation influencing social practices and behavior. Conceptually inspired by the idea of preferences, conventions, and moral convictions influencing individual behavior and an innovative concept of moral harmonization strategies, this paper introduces a theoretical framework for the conceptualization of moralization effects in sustainability communication in general and food choices in particular. The framework is linked to empirical data from an exploratory qualitative pilot study, in which we conducted guideline-based interviews with 25 international students to gather information on individual perceptions of food choices and eating behaviors. Interview data were analyzed using inductive category formation to explore what role sustainability plays on an individual level in terms of coming in as a value or norm and how much sustainability as a normative principle influences individual decision-making processes and behavior. Based on the results of the pilot study, we hypothesize that food is less "morally overloaded" than expected and sustainability is not a moral imperative related to specific eating behavior. In line with previous findings, our results confirmed that food choices and changes in meat consumption involve a multi-faceted and complex decision-making process, which among others may be heavily influenced by inherent social norms within a person's social network, including family, friends as well as important other peers. Thus, with this preliminary study, we critically challenge existing literature on the influence of sustainability as moral imperative guiding and influencing individual behavior, at least in the domain of food and eating behavior. To elaborate on our proposed framework, additional empirical research is needed from a cultural, sustainability, language, and communication perspective.
... Taking into consideration animal welfare, many consumers choose a plant-based diet, which might be an excuse for egoistic motives like health concerns. A few studies found (Jabs et al., 1998;Mullee et al., 2017) that people adopting a vegan lifestyle considered animal welfare as a major determinant of their diet. Studies also found that environmental concern is the least important determinant when it comes to choosing a plant-based diet (Fox & Ward, 2008;Povey et al., 2001). ...
Increasing environmental degradation, animal cruelty and health consciousness has drawn attention towards environment-friendly eating habits and adopting a vegan lifestyle. This study aims to explore the impact of health awareness, animal welfare, environmental concern and subjective norms’ antecedents on customers’ attitude towards the consumption of vegan products and its impact on purchase intention. By utilizing a structured questionnaire, data has been collected from 214 Indian respondents via Facebook vegan groups. The study takes into consideration subjective and moral determinants, and it checked their influence on veganism by applying structural equation modelling. Results revealed that subjective concerns have no influence on attitude and that, rather, moral concerns do have such an influence. Attitude towards vegan product consumption influences purchase intension positively. The study concluded with implications for policy makers, social workers, marketers and academicians.
... Some people cannot decide to exclude animal products from the diet completely, and therefore they limit their consumption [68]. The maintenance of plant-based diet habits is influenced by many factors, including personal factors, friends and family and the availability of vegetarian and vegan products [68,75]. Questionnaire research indicates that the main barrier to changing eating habits is the pleasure of eating meat and the difficulty in giving up eating it [67,76]. ...
Plant-based diets are becoming increasingly popular. Vegetarian diets are better for the environment and exhibit health benefits. A correctly balanced plant-based diet is appropriate at every stage of life. Compared to omnivores, vegetarians consume more fruits and vegetables, more fibre, vitamins C and E, magnesium and less saturated fats. In general, they have better nutrition knowledge, and they are slimmer, healthier and live longer than omnivores. It also seems that following a plant-based diet prevents the onset of chronic diseases such as cardiovascular diseases, hypertension, type 2 diabetes, obesity and some cancers. Food intake has a key influence on insulin resistance. Consumption of calorie-rich and highly processed foods, meats and sweetened beverages is a characteristic element of Western diets. They promote and elevate insulin resistance and type 2 diabetes. In contrast, intake of pulses and exclusion of meats as well as animal products bring significant benefits to vegetarian diets. According to studies, vegetarians and vegans have better blood parameters, including better glucose, insulin, total cholesterol, and LDL cholesterol levels. Their homeostatic model assessment for insulin resistance (HOMA-IR) test results are also better. More plant-based foods and fewer animal foods in a diet result in lower insulin resistance and a lower risk of prediabetes and type 2 diabetes. The aim of the study was to investigate the effect of plant-based diets on insulin resistance. In this review, we focused on presenting the positive effects of vegetarian and vegan diets on insulin resistance while showing possible clinical applications of plant-based diets in the treatment and prevention of modern-age diseases. Current and reliable publications meeting the requirements of Evidence-Based Medicine (EBM) were taken into account in this review.
... People's beliefs about the positive effects of eating animal products for their health on the one hand, and their attitude towards the negative effects of the consumption of animal products on the environment and on the wellbeing of animals on the other hand, can, therefore, influence their meat consumption behaviour. However, Jabs et al. (1998) could not add environmentalism to the reasoning behind following a vegetarian diet. Moreover, for younger generations, vegetarian motives are primarily driven by moral and environmental consciousness, whereas older generations opt for vegetarianism as a means to improve their health (Pribis et al., 2010). ...
Background: Some meat eaters are faced with a dilemma: they like to eat meat, but they are also concerned about animal welfare, the environmental impact of meat production, and health risks associated with meat consumption. Aim We investigated the interrelationship between ‘meat attachment’ (people's affective connection towards meat) and the ‘4Ns’ (four defence arguments omnivores use to justify their meat consumption: eating meat is normal, necessary, nice, and natural), two constructs often used by researchers to measure omnivores justifications for meat consumption. Second, we compared the predictive power of both constructs on omnivores’ (willingness to reduce) meat consumption in a regression model that also included age, gender, educational level, financial status, and participants’ beliefs concerning environmental, ethical and health issues of eating meat. Methods: In total 203 Belgian omnivores (47.4% men) completed an online questionnaire in February 2020. Their ages ranged from 18 to 55 (M = 23.57, SD = 4.64). Results: Results indicate that the correlations between the different dimensions of ‘meat attachment’ and the 4Ns are significantly positive ( p < 0.001). A comparison of the predictive power of both constructs on omnivores’ (willingness to reduce) meat consumption showed that the ‘meat attachment’ construct performs statistically better than the 4Ns construct. In addition, omnivores’ beliefs concerning the ethical implications of eating meat are also an important predictor in their meat consumption, whereas environmental and health related aspects are not. Conclusions: Our findings suggest that national health campaigns warning about the health risks of excessive meat consumption might be less effective than health campaigns focussing on the ethical issues associated with meat eating.
... Slade (2018) found that consumers with environmental concerns were more willing to purchase meat alternatives, such as plant-based and cultured meat. These results are consistent with recent ecological food consumption patterns in which consumers are motivated to renounce meat products due to environmental, health, and animal welfare considerations (Hocquette et al., 2018;Izmirli & Phillips, 2011;Jabs, Devine, & Sobal, 1998;Tobler, Visschers, & Siegrist, 2011). For example, Izmirli and Phillips (2011) examined students' animal-based food consumption and reported that the majority of vegetarian students refused meat products due to health concerns, but (729) The development of this technology requires a deeper understanding of consumer perception of the characteristics of health, naturalness, and sustainability. ...
Concerns about animal welfare and sustainable meat production are growing among consumers. The awareness of carbon emissions linked to livestock and ethical concerns have triggered interest in more sustainable meat alternatives, among which cultured meat (also known as laboratory grown meat) is a recent entry. Like any new food, the ultimate success of cultured meat depends on consumer acceptance. This study analyses the peer-reviewed literature on consumer attitudes towards cultured meat to synthesize the existing evidence and identify priorities for future research. A systematic literature review was undertaken using the Web of Science, Science Direct and Scopus databases over 2008–2020, resulting in a final number of 43 articles meeting our selection criteria. The most important factors influencing consumer acceptance/rejection of cultured meat include public awareness, perceived naturalness, and food-related risk perception. Ethical and environmental concerns prompted consumers to be willing to pay a premium price for purchasing meat substitutes, but not necessarily cultured meat. Also, food neophobia and uncertainties about safety and health seem to be important barriers to uptake of this technology. Availability of other alternatives such as plant-based meat substitutes and product features, such as price and sensory appeal, are considered determinants of consumer reception of this technology. The effect of demographic factors is mixed. More research on the interrelationships between livestock production, food security, and alternative meat products is recommended through a holistic and interdisciplinary approach.
... While health concerns might be the reason to adopt a new diet, a recent study found that animal welfare is the main motivation to continue the diet [22]. In particular, vegetarian and/or vegan consumers link the consumption of meat to animal cruelty [35,[41][42][43]. ...
Meat consumption is increasingly being seen as unsustainable. However, plant-based meat alternatives (PBMA) are not widely accepted yet. PBMA aim to imitate the experience of eating meat by mimicking animal meat in its sensory characteristics such as taste, texture, or aesthetic appearance. This narrative review explores the motivational barriers to adopting PBMA while focusing on food neophobia, social norms and rituals, as well as conflicting eating goals that prevent consumers from switching to a plant-based diet. Based on the key characteristics of these motivational barriers, which are informed by research findings in consumer psychology and marketing, solutions are discussed that can help counter the barriers.
Motivation science is a field that delves into the very core of what drives us—why we do what we do. It's a field that bridges several disciplines, including psychology, neuroscience, economics, and even sociology. Researchers in this field are fascinated by the question of what makes people tick. In particular, they focus on understanding what motivates us and how we deal with challenges. Researchers investigate in depth the desires, needs, and goals that propel humans into action, and what processes they go through to translate those motivations into behaviors. They are also looking at how people persevere and overcome obstacles to achieving their goals.
This cross-sectional study investigated ultra-processed food (UPF) consumption and its association with overweight among Brazilian vegetarian adults (n = 925). Data were collected using a self-administered structured online questionnaire. The prevalence of overweight was 26.2% (95% confidence interval [CI] 23.3-29.1). The median UPF consumption was 1.8 times/day (1.0-3.1 interquartile range [IQR]). The multivariable generalised linear model identified an increase in overweight probability as the UPF intake - categorised into quintiles - increases (prevalence ratio [PR] 1.08 [95%CI 1.01-1.17]). Additionally, age (PR 1.03 [95%CI 1.02-1.04]), eating more than three meals/day away from home (PR 1.56 [95%CI 1.08-2.23]), duration of vegetarianism (PR 0.98 [95%CI 0.97-0.99]) and living in the wealthiest regions in the country (PR 1.35 [95%CI 1.06-1.71]) were associated with overweight. Although vegetarians have a lower average UPF intake and overweight prevalence than the general population, UPF exposure can still lead to excessive weight gain or maintenance. This study endorses generalising the Brazilian Dietary Guidelines for the vegetarian population.
Due to rising popularity of vegetarianism in recent years, research interest has surged in examining the relationship between vegetarianism and psychological health. However, given inconsistent findings in prior research, the answer to whether practicing vegetarianism is associated with better or worse psychological health is still elusive. The present investigation aimed to demonstrate that vegetarians are not homogeneous in terms of psychological experiences, such that it is crucial to consider the motives behind vegetarians’ dietary choice when examining their psychological health. In a survey study with 266 vegetarians and 104 omnivores, it was shown that health vegetarians displayed higher levels of disordered eating as compared to moral vegetarians and omnivores. Mediation analyses further revealed that, among vegetarians, health motivation was positively correlated with disordered eating tendencies, indirectly linking it with poorer psychological health; moral motivation was positively correlated with prosocial behavior, which in turn predicted better psychological health. These findings have implications for understanding the psychological health of vegetarians with different dietary motives and for developing interventions to promote their psychological health.
This handbook presents a must-read, comprehensive and state of the art overview of sustainable diets, an issue critical to the environment and the health and well-being of society.
Sustainable diets seek to minimise and mitigate the significant negative impact food production has on the environment. Simultaneously they aim to address worrying health trends in food consumption through the promotion of healthy diets that reduce premature disability, disease and death. Within the Routledge Handbook of Sustainable Diets, creative, compassionate, critical, and collaborative solutions are called for across nations, across disciplines and sectors. In order to address these wide-ranging issues the volume is split into sections dealing with environmental strategies, health and well-being, education and public engagement, social policies and food environments, transformations and food movements, economics and trade, design and measurement mechanisms and food sovereignty. Comprising of contributions from up and coming and established academics, the handbook provides a global, multi-disciplinary assessment of sustainable diets, drawing on case studies from regions across the world. The handbook concludes with a call to action, which provides readers with a comprehensive map of strategies that could dramatically increase sustainability and help to reverse global warming, diet related non-communicable diseases, and oppression and racism.
This decisive collection is essential reading for students, researchers, practitioners, and policymakers concerned with promoting sustainable diets and thus establishing a sustainable food system to ensure access to healthy and nutritious food for all.
Inspiring sustainable diets and cultivating diets that are inspiring are the ambitious endeavours of this collection. This introductory chapter lays out a framework for sustainable diets and the complex issues, diversity of stakeholders, and diversity of levels of privilege (or the obvious, and not so obvious, ways injustices intersect with food systems) that are involved. This chapter offers a definition of sustainable diets and touches on strategies for increasing healthy food for all while preserving and rebuilding local, regional, and international food systems inspired by principles of rejuvenation, justice, vitality, and optimising resources for the betterment of all life forms, in current and future generations.
Plant-based food analogs are becoming more common for numerous reasons. However, agricultural practices have raised environmental concerns, forcing planet-friendly food choices to nourish growing populations. Plant-based foods are believed to be healthy and nutrient-rich, however, their compositions substantially vary from meat, seafood, and dairy products. Plant-based foods are rich in phenolics, flavonoids, and other bioactives that improve health, while animal-based foods provide high protein with balanced amino acid distributions and a range of minerals and vitamins. Analog foods should fulfill the nutritional needs of customers who mostly consume these products. This can be accomplished via direct inclusion of target compounds, bio-enrichment via fermentation, or incorporation of various botanicals or fruits into formulations. On the other hand, the bioavailability of these macro- and micronutrients should be examined to assure comparable nutrition. Therefore, comprehensive fortification strategies must be developed with multiple parameters in mind in order to effectively meet the dietary requirements of individuals who consume plant-based foods for daily nutrition. This chapter discussed the pros and cons of a plant-based diet and well-known strategies used for fortification of plant-based foods.
Vegetarianism improves human and planetary health in addition to animal welfare. Motivations for meat-reduced diets include health-related and ethical reasons, with the latter being the main driver for eschewing meat. However, evidence on vegetarian happiness is inconclusive and the results reported are mixed. This constitutes a challenge for policy aiming to encourage people to shift toward plant-based diets. In this research, we aim to provide some evidence on this question: to what extent is there a link between the different moral codes related to ideas of happiness and vegetarianism? To do so, we apply the happiness moral codes from the Conceptual Referent Theory, and assess vegetarianism from the perspective of the psychological aspect of vegetarian identity (flexitarian, pescatarian, lacto-ovo vegetarian, and vegan) and dietary behavior (vegetarian self-assessment scale). Analyzing a sample of university students in Spain, we discover that some happiness constructs (tranquility, fulfilment, and virtue) are positively related to vegetarianism while others are inversely related (enjoyment and stoicism). In terms of policy implications, we find that ethical grounds one holds on happiness in relation to vegetarianism may play a role in fostering or hindering plant-based lifestyles.
Graphical Abstract
Clean meat shows great potential as an alternative to conventional meat and may help to mitigate sustainability problems stemming from the meat industry. However, this novel method of producing meat is currently being met by consumer hesitancy due to perceptions of unnaturalness and feelings of disgust. While prior research has shown that appeal positioning based on naturalness and ethicality, for example, may enhance the acceptance of clean meat, these findings are limited because prior research has only examined different appeals in isolation, and no research has explored the psychological mechanism underlying the effect of these appeals. To the best of our knowledge, this is the first study to examine how a joint appeal based on both natural and ethical aspects of clean meat is more effective in enhancing consumer preference. Specifically, two experiments were conducted among participants from the US (n = 302) and the UK (n = 303) to examine whether a joint appeal is more effective than a single appeal focusing on either naturalness or ethicality, and no appeal. Extending the current literature, our findings show that the joint appeal increases the effectiveness of the communication, with participants in this condition showing a significantly higher preference toward the product when compared to those in the single-appeal or no-appeal conditions. The results also demonstrate that disgust and compassion underlie the effect of the joint appeal on consumer preference. Taken together, the current research provides insights to enhance the effectiveness of marketing interventions in promoting consumer preference for and acceptance of clean meat.
Purpose
Vegetarian diets are increasingly common worldwide. Vegetarianism is no longer just related to food, but rather it evokes a deeper meaning, such as environmental sustainability and animal welfare. In Western cultures, many studies have examined how vegetarians' motivations relate to animal welfare, health and environmentalism. However, there is little research in this area in Asia, especially in South Korea, despite a growing number of vegetarians. This study identifies the hierarchical value maps (HVMs) of vegetarians to clarify why people choose to become vegetarians and investigates the negative aspects of these dietary types.
Design/methodology/approach
The authors conducted in-depth, one-to-one laddering interviews with 33 vegetarians in South Korea based on the means-end chain theory. The laddering technique is a qualitative approach to determining connections between attributes, consequences and values.
Findings
Vegetarians tend to value an ethical lifestyle, sustainable future, ecological circulation, responsibility for nature, respect for life, respect for the weak and quality of life. HVM differs slightly among groups by the type of vegetarianism (vegan vs non-vegan vegetarians) and sex (females vs males). The most dominant cognitive structures toward vegetarian diets were “meat-free,” “no factory farming,” and “plant-based” (attributes); “health,” “environment-friendly” and “animal-friendly” (consequences); and “quality of life,” “ethical life,” and “sustainable future” (values).
Originality/value
This study offers insights into the motivations of Korean vegetarians, and they are not culturally different from those of Westerners as they relate to animals, the environment and health.
Reading Jonathan Safran Foer’s Eating Animals with a particular emphasis on the narrative dimension and rhetoric of the text, this article analyzes how Foer’s book employs the issue of vegetarianism to reveal and remedy a perceived condition of ‘American sociocultural schizophrenia’ in the context of modern-day factory farming. In particular, it pays attention to the psychological mechanisms involved in the process of meat consumption. The paper makes visible how Eating Animals employs the narrator’s story of achieving a sense of mental wholeness and unity through vegetarianism as a template for the larger state of disconnectedness and alienation with respect to American society and culture. Additionally, it is demonstrated how Foer’s text taps into the rhetoric of the American jeremiad in its discussion of vegetarianism in the face of modern-day factory farming to offer this diet as a potential and practical remedy for a perceived state of ‘American sociocultural schizophrenia.’ In doing so, the article aims to point to the implications of the entailed invocation of American values and identity in the global context of shifting and changing relations of power and identity.
Yeryüzünde kaynakların kıt, insan ihtiyaçlarının sonsuz olması; insanoğlunu her zaman daha verimli olmaya ve kıt kaynakları gelecek nesillere sağlıklı ve yeterli bir şekilde aktarmak için düşünmeye zorlamıştır. Gelecek nesillere kaynakların yeterli ve etkili bir şekilde aktarılması konusu; enerji kaynaklarının yeterliliği, teknoloji ve sürdürülebilirlik kavramlarının da gündeme gelmesine neden olmuştur. Bu gelişmeler hemen hemen her bilim dalının bu üç temel kavram çerçevesinde, kuramsal düzeyde ve uygulama alanlarında kendi analizlerini geliştirmeye mecbur bırakmıştır. Aslında bilimin ihtiyaçtan yola çıkarak geliştiği düşünülürse dünyanın tam da bu yönde bir dönüşüm içinde olması beklenir. Tüm gelişmeler Gastronomi içinde bu kavramların gündeme gelmesini ve beraberinde kuramsal ve uygulama alanlarında enerji kullanımı, teknoloji-verimlilik artışı ve sürdürülebilirlik kavramlarının incelenmesini beraberinde getirmiştir. Bu gelişmeler aynı zamanda, yeme içme alışkanlıkları içinde ele alınabilecek vejetaryen ve vegan beslenme felsefesinin (biçiminin) sürdürülebilirliğe etkilerinin nasıl ve ne yönde olacağı sorusuna cevap aramayı da zorunlu kılmaktadır. Bu yaklaşım çerçevesinde kavramsal düzeyde vejetaryen-vegan felsefe ve sürdürülebilirlik kavramalarının birbirleri ile etkileşimleri ve vejetaryen-vegan beslenme felsefesinin sürdürülebilirliğe etkileri tartışılmaya çalışılmıştır.
Cardiovascular diseases (CVDs), particularly ischemic heart disease and stroke, which account for over 72% of all CVDs, remain among the major causes of disability and death worldwide. In developed countries, rates increased for most of these diseases from the end of the Industrial Revolution until a couple of decades after World War II, after which they fell for many decades. Research conducted over this time has identified diet, especially Western-style diets that are calorie-dense and nutrient-sparse and strongly proinflammatory, as being the primary cause of CVD. We begin with a description of the history of CVD, which coincides with our general knowledge about inflammation and places current knowledge in an understandable context. This also introduces the concept of vulnerable populations that may be particularly susceptible to the effect of diet in relation to CVD. We discuss specific dietary factors (i.e., foods and nutrients) and, more importantly, patterns of intake that are strongly associated with both the incidence and mortality of CVD. In this regard, we focus especially on the Mediterranean diet, the DASH diet, and the vegetarian diet, as dietary patterns rich in fruits and vegetables, containing sufficient dietary fiber, but being low in saturated fat and refined carbohydrates. These diets have been promoted to offer protection against CVD. We further discuss and present specific inflammation-related mechanisms of action that are unique to the foods contained in these diets. Prominent among characteristics of these foods, including secondary plant compounds that influence cellular signaling cascades that, in mechanistic studies, have been shown to exert antiinflammatory and antioxidant effects. Though we discuss all CVDs, we emphasized ischemic heart disease and stroke (both ischemic and hemorrhagic), which account for most of the incidence, disability, and mortality from CVD worldwide.
Although vegetarianism is rising worldwide little attention has been paid to the psychology of vegetarianism in China. This research aims to in- vestigate motivations for Chinese to become vegetarian or vegan the internal and external feedback after the dietary change and their coping strategies to these feed- backs. Using a grounded theory approach we conducted semi-structured inter- views with 23 vegetarian / vegan participants with different religious and profes- sional background. Each interview lasted from 20 minutes to one hour. The results indicated that in addition to the widely found pro-self and altruistic motives such as health and ethical concerns for animal and environmental protection vegetarians in China reported unique motives such as personal growth and repay gratitude to- wards their families indicating views of life and Karma. Interviewees reported pos- itive psychological feedback including emotional benefits e. g. emotionally more stable feeling peaceful increase of awareness self-regulation and life quality as well as decrease of desire for materialist needs. Positive physical feedback included becoming fit and healthier whereas negative feedback such as gum bleeding were also experienced. These negative feedbacks influenced the persistence and strictness of one’s vegetarian pattern depending how they made attribution and their origi- nal motivations to become vegetarian. Although external feedback indicated inter- personal support from family and friends for some interviewees most intervieweesreported social pressure and perceived stereotype of vegetarian food and vegetarian people. As such coping strategies included seeking for ingroup support from vege- tarian community hiding vegetarian identity at home or at work counter-stereo- type impression management and influence others to understand more about the nutrition and meaning of vegetarianism as well as the downside of meat-based di- ets. This study provides theoretical implications for research on the moral aspects of vegetarian diets and culture and practical implications for the development of vegetarian / vegan industry in China.
Vegetarianism is on the rise worldwide and its importance is being emphasized in various ways, such as in its sustainability, environmental, food system, and ethical aspects. The purpose of the study is to identify motivations behind food choices and dietarian identity, to investigate the perceptions about plant-based foods, and to identify differences between vegetarians and omnivores. We conducted an online survey of 245 vegetarians and 246 omnivores. There was a significant difference between vegetarians and omnivores. In food choice motivations, vegetarians scored higher in the factors of ‘ethical concern’, ‘health’, and ‘convenience and price’, while omnivores responded higher in ‘sensory appeal’ and ‘weight control’ factors. In the dietarian identity, vegetarians scored higher in the ‘complex motivation’ and ‘strictness’ factors, while on the other hand omnivores scored higher in ‘out-group regard’ and ‘public regard’ factors. Although the reasons are different, we confirmed that both vegetarians and omnivores favor plant-based foods. Our results suggest that different strategies will be needed to promote plant-based food consumption to vegetarians and to omnivores.
The growing movement of veganism culture is drawing increasing scientific attention but falls short of an empirical investigation to examine antecedents and catalytic experiences for maintaining vegan diets. An integrated theoretical framework is proposed using the Theory of Planned Behaviour Model (TPB) and includes ethical concerns to investigate the interrelationships. Comparisons are also made by adopting the strength of high and low ethical catalytic experiences of each consumer group to identify moderating results. The proposed conceptual model was tested using Structural Equation Modelling from the responses of 478 vegan consumers. Results indicate that the TPB factors exert positive effects on the buying intention and ethical concerns mediate the relationship between attitudes and intention, as well as between PBC and intention, however, social norms did not impact ethical concerns.
While consumers experiencing high catalytic experience had no significance, low catalytic experience consumers showed an inverse significant moderating relationship on PBC and maintaining vegan diets. Whereas the relationship for ethical concerns influencing the intention to buy vegan foods was significant and positive for the high catalytic experienced consumer, but not significant for the low catalytic experienced consumer. The moderating results for social norms were not significant on ethical concerns for the high catalytic experienced consumer but were negatively significant for the low catalytic experienced consumers indicating that the effect of peer pressure increase, results in a decline for ethical considerations.
These findings offer strong theoretical and practical implications by contributing to the understanding of consumers’ behavioural intention to undertake vegan diets and extending our knowledge for formulating retail strategies to effectively tailor their offerings for this consumer segment.
The subject of this research is the modern scientific discourse on food culture, while the object is the foreign approaches towards the study of food culture. Research dedicated to food culture is a crucial part of modern scientific discourse. The goal of this article lies in determination of the key approaches towards the study of food culture. The majority of foreign researchers claim that the modern study of nutrition shifted towards examination of the communicative aspects of food consumption (identity, cultural symbolism, social activity, etc.). From year to year, food and its consumption are explored by mass media and non-specialists as a form of art, leisure, source of social status, as well as method to express social / global differences, which manifests in the growing number of “trendy” food practices, magazine and newspaper publications, video blogs, cooking shows, etc. The author’s special contribution consists in outlining the three main approaches towards the study of nutrition: natural scientific, anthropological, and sociological. The natural scientific approach is associated with the basic principle of vitality of nutrition for people, which at the present stage is turning into a cult of healthy eating. The anthropological approach is based on determination of the anthropic characteristics of nutrition and is ramified and multidisciplinary. A special place is assigned to culturological direction. The sociological approach is focused of revelation of the role of alimentary culture in strengthening of social ties, social differentiation and integration on the micro- and macro levels. However, due to broadening of the research field related to nutrition, such classification can be elaborated.
• Objectifs/questions de recherche Du fait de préoccupations ou de convictions en termes de santé, d’écologie ou de citoyenneté, de plus en plus de consommateurs font le choix de régimes alimentaires particuliers, en marge des habitudes et normes les plus courantes. C’est par exemple le cas du végétarisme. Cette étude cherche à comprendre comment le rapport aux autres, qu’il soit intra-groupe ou extra-groupe, influence le processus d’adoption et de maintien d’un régime végétarien. • Méthodologie/approche Une étude exploratoire menée auprès de 25 végétariens vise à mieux comprendre le poids et les conséquences des relations aux autres sur l’adoption d’une pratique encore marginale en France. • Résultats En étudiant le cas du végétarisme, les résultats montrent que les individus adeptes de la pratique subissent des influences variables de la part de leur environnement social, et qu’ils se distinguent dans leur perception d’une dissonance normative résultant de leurs relations avec d’une part la société et d’autre part la communauté de pratique. • Implications managériales/sociétales Des implications en découlent notamment pour les marques en matière d’offre et de communication et de façon plus générale, pour la promotion de ces pratiques. • Originalité Cette recherche introduit la notion de dissonance normative qui émerge des conflits normatifs perçus entre la société et la communauté d’adoption autour de pratiques de consommation encore marginales. Elle propose également un schéma explicatif des rôles attendus de la communauté de pratique en fonction de la façon dont les individus perçoivent et gèrent cette dissonance normative.
Vegetarianism benefits from the health and ethical scandals surrounding meat products; it is supported by the growing number of recommendations to reduce meat consumption and it has the support of actors (vegetarian and vegan) in a rapidly growing market. Meat is an important part of Western culture and consumption habits. Not eating meat can thus cover a very wide range of realities and of underlying motivations. Relational factors are fundamental in understanding the process of adopting vegetarianism. The vegetarian practice is subject to many social influences. These are an important driving force in the evolution of the practice and can make it very difficult to eat together with non-vegetarians. The issues of identity, social influences and social norms involved in vegetarian community relations are particularly central to understanding the influence they have on behaviour. The community is therefore a central lever for influencing the behaviors of vegetarians as well as potentially of non-vegetarians.
Life stage theorists have suggested that concerns for personal health increase after age 40, when adults become aware of their own physical body changes and the illness of their parents. This research was designed to discover, understand and develop hypotheses about the ways in which life stage influences women's motives for preventive dietary behavior. Semi-structured, open-ended interviews were conducted with 39 married women with children. Women at three different life stages were recruited from community groups. Interviews were analyzed using qualitative methods of data analysis. The concluding hypotheses suggest that women's motives for preventive dietary behavior vary with life stage, due to altered perceptions of health status, body weight and social roles. Women with young children at home may be more likely to make dietary changes for family health. The departure of grown children from home allows older women to make dietary changes for personal health. The influence of public information about diet and health on women's dietary behavior may be related to their life stage when they receive the information. Women in younger life stage cohorts may have a different orientation to personal nutrition than women in older cohorts.
A SNOWBALL sampling technique was used to con tact 76 self-defined vegetarians between October 1987 and February 1989. Respondents were ques tioned in the course of loosely-structured interviews on such topics as the type of vegetarianism they practised, the process of conversion, and nutritional attitudes. The interviews were taped and fully tran scribed, the transcripts being subjected to detailed qualitative analysis. The present paper sets out those findings which relate specifically to health concerns and motives. The findings suggest that while health motives are not necessarily the dom inant ones for the majority of this group of respondents, for many of those interviewed the per ceived health advantages represent significant ad ditional benefits of vegetarianism, benefits which complement and confirm their ethical stance.
As a theoretical orientation, the life course brings a contextual, dy namic, and temporal perspective to studies of families and lives in the past and present. Building upon literature reviews in the mid-1970s, this essay examines some elementary distinctions of life-course analysis, including the links between age, temporality and the life course; the dynamics of interdependent lives; and the unit of analysis problem. Emerging conceptual and research approaches to the household exemplify these distinctions. The relation between social change and the life course remains one of the more central and challenging areas of life-course study.
Examines the dimensions of stability and change in the foodways of
contemporary Britain. The structural and cultural origins of change are
outlined and various sociological explanations of these phenomena are
discussed. Subsequently, both the positive and negative implications of
the contemporary state of flux are investigated, particularly with
reference to the argument that a state of gastro-anomy pertains. This
view is subjected to critical examination and the argument is put
forward that a state of anomy may be a transitional one on the road to a
more open and pluralistic nutritional order.
The main findings of a detailed qualitative study of the
motivations, beliefs and attitudes of practising vegetarians and vegans
are reported. It is concluded that vegetarianism, while remaining very
much a minority option, is increasing steadily in the UK population,
although the rate of increase appears to vary by such factors as age,
gender and socio-economic category. Those who opt for a non-meat-eating
dietary pattern may well represent the vanguard of a form of ethical
consumerism to which food producers, processors and retailers will need
to be increasingly responsive in the near future.
L'A. limite son etude au cas de la Grande-Bretagne, en organisant sa reflexion autour des themes suivants: 1le symbolisme lie a la nature et a la preparation des aliments, existe a la fois dans les societes avancees et primitives. 2Dans les deux cas, la cuisine est un fait culturel, dont la signification symbolique apparait dans les situations sociales qu'elle exprime. 3A un plus haut degre il y a liaison entre les preferences culinaires et l'ethique individuelle.
I used a qualitative research approach to investigate psychological aspects of involvement in the animal rights movement. Interviews were conducted with 23 rank-and-file activists, focusing on cognitive and emotional aspects of involvement with the movement, concomitant lifestyle changes, effects on interpersonal relations, and the happiness and well-being of the participants. Three main themes emerged from these interviews. First, there was a surprising degree of diversity in attitudes and behavior of the activists. Second, animal rights activism usually entailed major changes in lifestyle; almost all interviewees strove to achieve consistency between their ideals and their actions. Third, there were several parallels between an involvement with the animal rights movement and religious conversion. The potential for increased communication between the animal protection and scientific communities is discussed.
One way to promote optimal nutrition for older adults is to expand nutrition professionals’ understanding of the cognitive food choice processes of the elderly. This investigation used a constructivist approach and qualitative methods to elicit the factors important to the food choices of individuals aged 65 years and older who lived independently. Using a multiple-perspective model of the food choice process as a conceptual framework, two semi-structured, in-depth interviews were conducted with each of 16 individuals to learn about how they chose foods. Interview transcripts were analyzed using the constant comparative method. Life course events and experiences were very important factors affecting food choices. Participants’ food choices and preferences were strongly influenced by beliefs related to appropriate food behavior and expected characteristics of foods and meals, many of which had been formed during childhood. Social structure played an important role in the participants’ food choices, and much of this structure was built around food. The values most often negotiated when making food choices were social context, sensory perceptions, monetary considerations, convenience, and physical well-being. Participants managed frequently encountered food choice situations with strategies and repertoires that included routinization, substitution, limitation, and elimination/avoidance. Based on the data, a multiple-perspective model of the food choice process pertaining to the food choices of older adults is proposed.
Manual para la investigación cualitativa en ciencias sociales, en el que se presentan -paso a paso- técnicas para recoger, enfocar y analizar datos cualitativos.
The purpose of this study was to investigate nutrient intakes of Seventh-Day Adventist elderly women who were similar in many demographic and life-style factors except for choice of diet. Twenty-three vegetarian and 14 non-vegetarian elderly women (mean +/- standard error ages 72.2 +/- 1.3 and 71.1 +/- 1.4 years, respectively) were recruited on the basis of several selection criteria, including race, religion, education, geographic area, Quetelet index, self-reported absence of major chronic disease and use of medications, and physical activity. Average years +/- SE of adherence to dietary regimens were 47.0 +/- 2.9 and 71.2 +/- 1.4 in the vegetarian and non-vegetarian groups, respectively. Results from analysis of 7-day food records showed that vegetarians consumed significantly less cholesterol, saturated fatty acids, and caffeine but more carbohydrate, dietary fiber, magnesium, vitamins E and A, thiamin, pantothenic acid, copper, and manganese than non-vegetarians (p less than .05). On the basis of group means, 67% of the Recommended Dietary Allowance was met for all nutrients except zinc and vitamin D in both groups, and vitamins B-6, folacin, and vitamin E in the non-vegetarians. Compared with non-vegetarians, vegetarians had significantly lower serum glucose (5.18 +/- 0.11 vs. 4.65 +/- 0.09 mmol/L), low-density-lipoprotein cholesterol (4.08 +/- 0.25 vs. 3.34 +/- 0.19 mmol/L), and total cholesterol levels (6.46 +/- 0.27 vs. 5.62 +/- 0.21 mmol/L) (p less than .05). In summary, when healthy elderly vegetarian women were compared with closely matched non-vegetarian peers, the vegetarian diet was associated with improved nutrient intake and associated reductions in blood glucose and lipid levels.
Diet and associated attitudes and aspects of life style in 100 young American adults who were vegetarians were studied by means of interview, dietary history, and questionnaire. Subjects with extensive animal food avoidances were more likely to restrict other types of food as well and might be more accurately described as both vegetarians and natural food adherents. Classification of subjects by both strictness of all food avoidances and affiliation with vegetarian oriented groups yielded more distinctive response patterns on questions of attitude and life style than did either of these categories alone. Subjects affiliated with vegetarian groups were more likely to follow extreme (far reaching) food proscriptions (although this appeared to depend on the group) than were 'loners,' who did not belong to such groups. Present weights were lowest for those who were group affiliated and who also had extensive food avoidances (far reaching joiners). The loners with circumscribed food avoidances (circumscribed loners) differed little in family background with respect to diet from other subjects but were much less likely to report physical and psychologic changes in life style since adopting a vegetarian diet than were either circumscribed or far reaching joiners.
Health and other rationales of young vegetarian adults and affiliation with various groups are reported.
Food and other avoidances and attitudes toward health services of 100 young vegetarians are reported.
We present an overview of national trends in fruit and vegetable intake and background information on the development of the 5 a Day for Better Health program; which is a national social marketing program created in 1991 to promote consumption by Americans of five or more servings of fruit and vegetables daily. Using the 5 a Day program as an example, we highlight the importance of moving beyond consumption data when approaching a population with a message about healthy eating. In doing so, we incorporate the assessment of marketing data and employ behavioral change theories that are important in modifying behavior. Finally, drawing from the dietary themes of the Mediterranean diet, we propose a new strategy that builds on the good taste and attractiveness of fruit and vegetables, in combination with a health message as a way for health promotion professionals to enhance the role of fruit and vegetables in American cuisine and to help move Americans toward increased fruit and vegetable consumption.
Vegetarianism pursued for reasons of physical health is a recent practice historically. Before the 19th century, avoidance of animal food was justified with moral and metaphysical arguments. During the early 1800s, however, an intensified desire for improved health combined with the ascendance of science to a position of cultural authority helped to promote the formulation of physiological arguments for vegetarianism. Theories of the nutritional superiority of a vegetable diet were nevertheless shaped by moral convictions, giving vegetarian spokesmen such as Sylvester Graham and John Harvey Kellogg the appearance of being dietary fanatics. Only as nutritional science expanded from the mid-20th century onward did vegetarianism acquire general recognition as a healthful dietary alternative. But because that alternative is still often selected for moral or other nonscientific reasons, nutritional education of vegetarians remains an essential activity.
Interviews examining the food choice process were conducted with 29 adults, primarily individuals making grocery store food choice decisions, who were sampled for their diversity. These people were asked about how they chose foods when shopping and in other settings, and what influenced their choices. Verbatim transcripts of the interviews were analysed using qualitative methods that included constant comparison, concept mapping, and case summaries, and a conceptual food choice process model was developed. Data from the interviews are presented to illustrate the structure of this conceptual model. People's life course experiences affected major influences on food choice that included ideals, personal factors, resources, social contexts and the food context. These influences informed the development of personal systems for making food choices that incorporated value negotiations and behavioral strategies. Value negotiations weighed sensory perceptions, monetary considerations, health and nutrition beliefs and concerns, convenience, social relationships and quality of food choice decisions. Strategies employed to simplify the food choice process developed over time. The conceptual food choice process model represents the rich and complex bases of food practices, and provides a theoretical framework for research and practice in nutrition.
The Ethnograph v4.0 Sofhvare Package [computer sofnvare]
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The new vegetarians: promoting health and protecting life
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Becoming a vegetarian: learning a food practice and phi-losophy [unpublished masters thesis]
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Nationwide food consumption survey: households and individuals, 1977-1978 [computer file]. Spring-field
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Position of the American Dietetic Association: vegetarian diets
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The vegetarian movement in North America: an examina-tion of collective strategy and movement culture [unpublished doctoral dissertation
- D Maurer
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The dietitian's guide to vegetarian diets
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Messina M, Messina V. The dietitian's guide to vegetarian diets. Gaithersburg, MD: Aspen Publishers, 1996.
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Transition to vegetarianism.An evolutionary step. Hones-dale
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Ballentine R.Transition to vegetarianism.An evolutionary step. Hones-dale, PA: Himalayan Press, 1987.
Dietary behavior change: the chal-lenge of recasting the role of fruits and vegetables in the American diet
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Heimendinger J,VanDuyn MAS. Dietary behavior change: the chal-lenge of recasting the role of fruits and vegetables in the American diet. Am J Clin Nutr 1995;61(Suppl):1397S-4001s.
Very low fat diets for the prevention and treatment of hyper-cholesterolemia
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Kenney JJ.Very low fat diets for the prevention and treatment ofhyper-cholesterolemia. Clinics in Applied Nutrition 1992;2:81-93.
The vegetarian movement in North America: an examination of collective strategy and movement culture
- D Maurer
Becoming a vegetarian: learning a food practice and philosophy
- D Maurer
Women's self development in late adolescence
- Kaplan
The “new” vegetarians
- Dwyer