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Catellani P, Carfora V, Piastra M. Framing and Tailoring Prefactual Messages to Reduce Red Meat Consumption: Predicting Effects Through a Psychology-Based Graphical Causal Model. Front Psychol 2022; 13:825602. [PMID: 35222207 PMCID: PMC8864128 DOI: 10.3389/fpsyg.2022.825602] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Accepted: 01/07/2022] [Indexed: 12/13/2022] Open
Abstract
Effective recommendations on healthy food choice need to be personalized and sent out on a large scale. In this paper, we present a model of automatic message selection tailored on the characteristics of the recipient and focused on the reduction of red meat consumption. This model is obtained through the collaboration between social psychologists and artificial intelligence experts. Starting from selected psychosocial models on food choices and the framing effects of recommendation messages, we involved a sample of Italian participants in an experiment in which they: (a) filled out a first questionnaire, which was aimed at detecting the psychosocial antecedents of the intention to eat red/processed meat; (b) read messages differing as to the framing of the hypothetical consequences of reducing (gain, non-loss) versus not reducing (non-gain, loss) red/processed meat consumption; (c) filled out a second questionnaire, which was aimed at detecting participants' reaction to the messages, as well as any changes in their intention to consume red/processed meat. Data collected were then employed to learn both the structure and the parameters of a Graphical Causal Model (GCM) based on a Dynamic Bayesian Network (DBN), aimed to predicting the potential effects of message delivery from the observation of the psychosocial antecedents. Such probabilistic predictor is intended as the basis for developing automated interactions strategies using Deep Reinforcement Learning (DRL) techniques. Discussion focuses on how to develop automatic interaction strategies able to foster mindful eating, thanks to (a) considering the psychosocial characteristics of the people involved; (b) sending messages tailored on these characteristics; (c) adapting interaction strategies according to people's reactions.
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Affiliation(s)
- Patrizia Catellani
- Department of Psychology, Catholic University of the Sacred Heart, Milan, Italy
| | - Valentina Carfora
- Department of Psychology, Catholic University of the Sacred Heart, Milan, Italy
| | - Marco Piastra
- Computer Vision and Multimedia Lab, University of Pavia, Pavia, Italy
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2
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Khara T, Riedy C, Ruby MB. The Evolution of Urban Australian Meat-Eating Practices. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.624288] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
This qualitative study used social practice theory to explore how meat-eating practices are changing in contemporary urban Australia, drawing on a sample of Sydney residents aged 23–45 years. The research used an iterative study design and an inductive analysis approach. Semi-structured face-to-face in-depth interviews were the main mode of data collection, supplemented by observations in places such as markets and local neighborhoods. Research participants explained that the role of meat in their diet has changed in response to shifting conventions and social infrastructures. They have reduced consumption of red meat in favor of meats considered healthier or more ethical. Key factors driving the change include exposure to alternative eating practices brought about through changes in political policy and the advent of globalization. Changing discourses of masculinity and the move toward embracing more fluid representations of gender have, in turn, changed meanings in relation to the meat-eating man and a meat-heavy diet. Rising environmental and health consciousness, and concerns for animal welfare have also contributed to dietary changes. While several participants claimed to have increased their consumption of plant-based foods, meat still continues to maintain a significant presence within their diets. Many participants expressed interest in cutting back further on meat consumption and adopting more plant-based foods but they also identified several challenges—e.g., limited access to plant-based ingredients and recipes, negative meanings associated with vegetarian and vegan diets, and a lack of competence in relation to preparing and consuming appetizing meals using plant-based foods.
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3
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The more you know: The equivocal effects of prior knowledge on preferences for hunted vs. farmed wild boar meat. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100325] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Sahebkar A, Hosseini M, Sharifan A. Plasma-assisted preservation of breast chicken fillets in essential oils-containing marinades. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109759] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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5
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A Comprehensive Review of the Benefits of and the Barriers to the Switch to a Plant-Based Diet. SUSTAINABILITY 2020. [DOI: 10.3390/su12104136] [Citation(s) in RCA: 89] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In recent decades, the food industry has been faced with new challenges, and it has had to develop new types of diets and produce new types of foods that can slow down the spread of chronic diseases. The aim of our research was to identify the characteristics of plant-based nutrition, based on international and Hungarian literature. The comprehensive analysis was performed based on the theoretical model called Theory of Planned Behavior, in the course of which the perceived and objective benefits of and barriers to the conversion to a plant-based diet were examined. According to our results, the main benefits of plant-based nutrition are its many factors associated with a reduction in risk of developing numerous chronic diseases. This is followed by benefits of well-being and satisfaction, followed by ethical and environmental benefits. The most commonly reported inhibitory factor of a vegetarian diet is the enjoyment of eating meat and the difficulty in giving up meat consumption. This is followed by health considerations, e.g., lack of various ingredients in foods. Convenience and taste factors are also important disincentives, as well as the irrelevant nature of some plant-based nutrition information sources. Besides, social barriers, negative discrimination, and negative effect on mental health associated with them can also be a hindrance, as can financial barriers. The classification developed during our analysis can serve as a relevant guideline for decision-makers, and also as a basis for further primary qualitative and quantitative research.
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Hargreaves SM, Nakano EY, Zandonadi RP. Brazilian Vegetarian Population-Influence of Type of Diet, Motivation and Sociodemographic Variables on Quality of Life Measured by Specific Tool (VEGQOL). Nutrients 2020; 12:E1406. [PMID: 32422862 PMCID: PMC7284834 DOI: 10.3390/nu12051406] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 04/24/2020] [Accepted: 04/29/2020] [Indexed: 12/13/2022] Open
Abstract
The adoption of a vegetarian diet has been associated with positive health outcomes. However, few studies evaluate the effect of this eating pattern on quality of life. Moreover, no specific instrument for the vegetarian population to measure the quality of life is available worldwide. Therefore, this study aimed to elaborate and validate a specific questionnaire to measure the quality of life in vegetarians. The Specific Vegetarian Quality of Life Questionnaire (VEGQOL) was constructed based on other instruments and studies related to vegetarianism. The content and semantic validation were performed by a group of experts, followed by a pilot study to evaluate the questionnaire acceptability and reproducibility. Discriminant validation was tested using the WHOQOL as the gold standard measure (Pearson correlation ranging from 0.302 of the domain 3 to 0.392 of the domain 2). Afterward, a nationwide survey was conducted using VEGQOL. Content and semantic validation selected 19 of the initial 30 items. VEGQOL presented good reproducibility (Cohen's Kappa coefficient ranging from 0.361 to 0.730 and intraclass correlation coefficient of 0.820) and internal consistency (0.708), both adequate to evaluate the quality of life in vegetarians. The sample size (n = 5014 individuals, error of 3% at a level of significance of 5%) and distribution was representative of the Brazilian vegetarian population. In general, the quality of life of Brazilian vegetarians was considered satisfactory (VEGQOL cut off points 70-80). Among different types of vegetarians, the vegans showed better results with a VEGQOL mean value of 79.2 ± 10.7. Older individuals, the ones who adopted the diet for a longer time (VEGQOL mean value of 75.8 ± 12.7) and the ones who had other vegetarians in their social network (VEGQOL mean value of 74.6 ± 12.2) also had a better quality of life score. Individuals who adopted it for ethical or health reasons had a higher quality of life score. The questionnaire produced in this study is a useful tool for future research in this area. Results were better for vegans and for the ones who adopt the diet for ethical or health reasons.
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Affiliation(s)
- Shila Minari Hargreaves
- Department of Nutrition, Faculty of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasilia DF 70910-900, Brazil;
| | | | - Renata Puppin Zandonadi
- Department of Nutrition, Faculty of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasilia DF 70910-900, Brazil;
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7
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We Can’t Keep Meating Like This: Attitudes towards Vegetarian and Vegan Diets in the United Kingdom. SUSTAINABILITY 2019. [DOI: 10.3390/su11236844] [Citation(s) in RCA: 85] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Animal agriculture is implicated as a major cause of greenhouse gas emissions, animal suffering and public health problems. This survey asked 1000 UK meat-eaters about their beliefs about vegetarian and vegan diets, and their intended consumption of meat and animal products one month in the future. One in six intended to reduce their meat consumption in the next month, and 14% intended to reduce their consumption of animal products. The majority agreed that vegetarian and vegan diets are ethical, good for the environment and healthy. The majority also agreed that both vegetarianism and veganism were socially acceptable. However, there were three consistent negative beliefs about vegetarian and vegan diets: that they are difficult, that they are not enjoyable and that they are expensive. Moreover, perceptions of vegan diets were significantly more negative than perceptions of vegetarian diets on most aspects. Significant differences in perceptions of each diet were observed between genders and by age. It is argued that most meat-eaters agree with the ethical and environmental arguments in favour of vegetarianism/veganism but do not follow these diets because of practical reasons relating to taste, price and convenience. New alternatives to animal products are discussed as a possible way to address these practical barriers. Finally, the case is made for more research on developing high-quality, low-cost and widely available animal product alternatives.
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Valli C, Rabassa M, Johnston BC, Kuijpers R, Prokop-Dorner A, Zajac J, Storman D, Storman M, Bala MM, Solà I, Zeraatkar D, Han MA, Vernooij RWM, Guyatt GH, Alonso-Coello P. Health-Related Values and Preferences Regarding Meat Consumption: A Mixed-Methods Systematic Review. Ann Intern Med 2019; 171:742-755. [PMID: 31569219 DOI: 10.7326/m19-1326] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
UNLABELLED This article has been corrected. The original version (PDF) is appended to this article as a Supplement. BACKGROUND A person's meat consumption is often determined by their values and preferences. PURPOSE To identify and evaluate evidence addressing health-related values and preferences regarding meat consumption. DATA SOURCES MEDLINE, EMBASE, Web of Science, Centre for Agriculture and Biosciences Abstracts, International System for Agricultural Science and Technology, and Food Science and Technology Abstracts were searched from inception to July 2018 without language restrictions. STUDY SELECTION Pairs of reviewers independently screened search results and included quantitative and qualitative studies reporting adults' health-related values and preferences regarding meat consumption. DATA EXTRACTION Pairs of reviewers independently extracted data and assessed risk of bias. DATA SYNTHESIS Data were synthesized into narrative form, and summaries were tabulated and certainty of evidence was assessed using the GRADE (Grading of Recommendations Assessment, Development and Evaluation) approach. Of 19 172 initial citations, 41 quantitative studies (38 addressed reasons for meat consumption and 5 addressed willingness to reduce meat consumption) and 13 qualitative studies (10 addressed reasons for meat consumption and 4 addressed willingness to reduce meat consumption) were eligible for inclusion. Thirteen studies reported that omnivores enjoy eating meat, 18 reported that these persons consider meat an essential component of a healthy diet, and 7 reported that they believe they lack the skills needed to prepare satisfactory meals without meat. Omnivores are generally unwilling to change their meat consumption. The certainty of evidence was low for both "reasons for meat consumption" and "willingness to reduce meat consumption in the face of undesirable health effects." LIMITATION Limited generalizability of findings to lower-income countries, low-certainty evidence for willingness to reduce meat consumption, and limited applicability to specific types of meat (red and processed meat). CONCLUSION Low-certainty evidence suggests that omnivores are attached to meat and are unwilling to change this behavior when faced with potentially undesirable health effects. PRIMARY FUNDING SOURCE None. (PROSPERO: CRD42018088854).
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Affiliation(s)
- Claudia Valli
- Iberoamerican Cochrane Centre Barcelona, Biomedical Research Institute San Pau (IIB Sant Pau), and Department of Paediatrics, Obstetrics, Gynaecology and Preventive Medicine, Universidad Auto` noma de Barcelona, Barcelona, Spain (C.V.)
| | - Montserrat Rabassa
- Iberoamerican Cochrane Centre Barcelona, Biomedical Research Institute San Pau (IIB Sant Pau), Barcelona, Spain (M.R.)
| | - Bradley C Johnston
- McMaster University, Hamilton, Ontario, and Dalhousie University, Halifax, Nova Scotia, Canada (B.C.J.)
| | - Ruben Kuijpers
- Wageningen University, Wageningen, the Netherlands (R.K.)
| | - Anna Prokop-Dorner
- Jagiellonian University Medical College, Krakow, Poland (A.P., J.Z., D.S., M.M.B.)
| | - Joanna Zajac
- Jagiellonian University Medical College, Krakow, Poland (A.P., J.Z., D.S., M.M.B.)
| | - Dawid Storman
- Jagiellonian University Medical College, Krakow, Poland (A.P., J.Z., D.S., M.M.B.)
| | - Monika Storman
- Medical University of Warsaw, Warsaw, and Jagiellonian University Medical College, Krakow, Poland (M.S.)
| | - Malgorzata M Bala
- Jagiellonian University Medical College, Krakow, Poland (A.P., J.Z., D.S., M.M.B.)
| | - Ivan Solà
- Iberoamerican Cochrane Centre Barcelona, Biomedical Research Institute San Pau (IIB Sant Pau), and CIBER de Epidemiología y Salud Pública (CIBERESP), Barcelona, Spain (I.S.)
| | - Dena Zeraatkar
- McMaster University, Hamilton, Ontario, Canada (D.Z., G.H.G.)
| | - Mi Ah Han
- School of Medicine, Chosun University, Gwangju, Republic of Korea (M.A.H.)
| | - Robin W M Vernooij
- Dalhousie University, Halifax, Nova Scotia, Canada, and Netherlands Comprehensive Cancer Organisation (IKNL), Utrecht, the Netherlands (R.W.V.)
| | - Gordon H Guyatt
- McMaster University, Hamilton, Ontario, Canada (D.Z., G.H.G.)
| | - Pablo Alonso-Coello
- Iberoamerican Cochrane Centre Barcelona, Biomedical Research Institute San Pau (IIB Sant Pau), and CIBER de Epidemiología y Salud Pública (CIBERESP), Barcelona, Spain, and McMaster University, Hamilton, Ontario, Canada (P.A.)
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Knight CJ, Jackson O, Rahman I, Burnett DO, Frugé AD, Greene MW. The Mediterranean Diet in the Stroke Belt: A Cross-Sectional Study on Adherence and Perceived Knowledge, Barriers, and Benefits. Nutrients 2019; 11:nu11081847. [PMID: 31404958 PMCID: PMC6723093 DOI: 10.3390/nu11081847] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 07/31/2019] [Accepted: 08/07/2019] [Indexed: 11/28/2022] Open
Abstract
The Mediterranean diet (MedDiet) is recommended by the current Dietary Guidelines for Americans, yet little is known about the perceived barriers and benefits to the diet in the U.S., particularly in the Stroke Belt (SB). Thus, the purpose of this study was to examine MedDiet adherence and perceived knowledge, benefits, and barriers to the MedDiet in the U.S. A cross-sectional study was conducted on 1447 participants in the U.S., and responses were sorted into geographic groups: the SB, California (CA), and all other US states (OtherUS). Linear models and multivariable linear regression analysis was used for data analysis. Convenience, sensory factors, and health were greater barriers to the MedDiet in the SB group, but not the OtherUS group (p < 0.05). Weight loss was considered a benefit of the MedDiet in the SB (p < 0.05), while price and familiarity were found to be less of a benefit (p < 0.05). Respondents with a bachelor’s degree or greater education had greater total MEDAS scores (p < 0.05) and obese participants had a lower MedDiet adherence score (p < 0.05). Our results identify key barriers and benefits of the MedDiet in the SB which can inform targeted MedDiet intervention studies.
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Affiliation(s)
- Caroline J Knight
- Department of Nutrition, Dietetics, and Hospitality Management, Auburn University, Auburn, AL 36849, USA
| | - Olivia Jackson
- Department of Nutrition, Dietetics, and Hospitality Management, Auburn University, Auburn, AL 36849, USA
| | - Imran Rahman
- Department of Nutrition, Dietetics, and Hospitality Management, Auburn University, Auburn, AL 36849, USA
| | - Donna O Burnett
- Department of Nutrition, Dietetics, and Hospitality Management, Auburn University, Auburn, AL 36849, USA
| | - Andrew D Frugé
- Department of Nutrition, Dietetics, and Hospitality Management, Auburn University, Auburn, AL 36849, USA
| | - Michael W Greene
- Department of Nutrition, Dietetics, and Hospitality Management, Auburn University, Auburn, AL 36849, USA.
- Boshell Diabetes and Metabolic Diseases Research Program, Auburn University, Auburn, AL 36849, USA.
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Amiot CE, El Hajj Boutros G, Sukhanova K, Karelis AD. Testing a novel multicomponent intervention to reduce meat consumption in young men. PLoS One 2018; 13:e0204590. [PMID: 30307958 PMCID: PMC6181294 DOI: 10.1371/journal.pone.0204590] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Accepted: 09/11/2018] [Indexed: 12/16/2022] Open
Abstract
Both epidemiological studies and randomised controlled trials have shown that meat-eating can be harmful to human health. Meat-eating is also considered to be a moral issue, impacting negatively on the environment and the welfare of animals. To date, very little scientific research has aimed to reduce this dietary behavior. Therefore, the current research tests the effectiveness of a 4-week multicomponent intervention designed to reduce meat-eating. Using a randomised controlled trial procedure, thirty-two young men (mean age: 23.5 ± 3.1 years old) were randomly assigned into two equal groups, the intervention vs control group. Based on research in social and health psychology, the intervention was composed of five components expected to reduce meat consumption: a social norm component; an informational/educational component; an appeal to fear; a mind attribution induction; and a goal setting/self-monitoring component. Measures of different types of meat intake (using dietary journals) were taken at baseline (Time 1) as well as 2 (Time 2) and 4 weeks later (Time 3). Emotions and attitudes toward meat-eating and animals were also assessed at Time 3. Significant reductions in total and weekend red meat consumption as well as cold cuts consumed on the weekend were observed in the intervention condition from Time 1 to Time 3. Moreover, reduced positive emotions toward eating meat mediated the reduction in red meat consumption. The component of the intervention that participants most often perceived as having led to a reduction in their meat consumption was the informational component. In conclusion, results provide support for the effectiveness of the multicomponent intervention and for the mediating role of positive emotions when predicting behavioral changes in meat consumption.
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Affiliation(s)
- Catherine E. Amiot
- Department of Psychology, Université du Québec à Montréal, Montreal, Quebec, Canada
- * E-mail:
| | - Guy El Hajj Boutros
- Department of Exercise Science, Université du Québec à Montréal, Montreal, Quebec, Canada
| | - Ksenia Sukhanova
- Department of Psychology, Université du Québec à Montréal, Montreal, Quebec, Canada
| | - Antony D. Karelis
- Department of Exercise Science, Université du Québec à Montréal, Montreal, Quebec, Canada
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11
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How effective are messages and their characteristics in changing behavioural intentions to substitute plant-based foods for red meat? The mediating role of prior beliefs. Appetite 2018; 125:217-224. [DOI: 10.1016/j.appet.2018.02.002] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 02/01/2018] [Accepted: 02/02/2018] [Indexed: 11/19/2022]
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12
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Ong AS, Frewer LJ, Chan MY. Cognitive dissonance in food and nutrition – A conceptual framework. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Corrin T, Papadopoulos A. Understanding the attitudes and perceptions of vegetarian and plant-based diets to shape future health promotion programs. Appetite 2016; 109:40-47. [PMID: 27871943 DOI: 10.1016/j.appet.2016.11.018] [Citation(s) in RCA: 108] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2016] [Revised: 11/12/2016] [Accepted: 11/14/2016] [Indexed: 11/28/2022]
Abstract
Vegetarian diets have become a prominent area of interest. However, little research has focused on the attitudes and perceptions on vegetarian diets. The purpose of this scoping review was to methodologically search the literature and summarize public perceptions and attitudes towards a vegetarian diet. Using the information found from this review, the Health Belief Model can be applied to shape future health promotion initiatives to move individuals towards a vegetarian or plant-based diet. The main findings indicate that vegetarian diets are generally perceived in a positive light. There are many barriers to consuming this diet such as health concerns, an unwillingness to make dietary changes, and an enjoyment of eating meat.
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Affiliation(s)
- Tricia Corrin
- Department of Population Medicine, University of Guelph, 50 Stone Road East, Guelph, Ontario, N1G 2W1, Canada.
| | - Andrew Papadopoulos
- Department of Population Medicine, University of Guelph, 50 Stone Road East, Guelph, Ontario, N1G 2W1, Canada
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14
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Yang S, Park SY, Ha SD. A predictive growth model of Aeromonas hydrophila on chicken breasts under various storage temperatures. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Ruby MB, Alvarenga MS, Rozin P, Kirby TA, Richer E, Rutsztein G. Attitudes toward beef and vegetarians in Argentina, Brazil, France, and the USA. Appetite 2016; 96:546-554. [DOI: 10.1016/j.appet.2015.10.018] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2014] [Revised: 07/03/2015] [Accepted: 10/16/2015] [Indexed: 11/16/2022]
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16
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Adise S, Gavdanovich I, Zellner DA. Looks like chicken: Exploring the law of similarity in evaluation of foods of animal origin and their vegan substitutes. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2014.10.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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17
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A comparison of regular consumption of fresh lean pork, beef and chicken on body composition: a randomized cross-over trial. Nutrients 2014; 6:682-96. [PMID: 24534884 PMCID: PMC3942727 DOI: 10.3390/nu6020682] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2014] [Revised: 02/07/2014] [Accepted: 02/07/2014] [Indexed: 11/17/2022] Open
Abstract
Pork is the most widely eaten meat in the world and recent evidence shows that diets high in pork protein, with and without energy restriction, may have favourable effects on body composition. However, it is unclear whether these effects on body composition are specific to pork or whether consumption of other high protein meat diets may have the same benefit. Therefore we aimed to compare regular consumption of pork, beef and chicken on indices of adiposity. In a nine month randomised open-labelled cross-over intervention trial, 49 overweight or obese adults were randomly assigned to consume up to 1 kg/week of pork, chicken or beef, in an otherwise unrestricted diet for three months, followed by two further three month periods consuming each of the alternative meat options. BMI and waist/hip circumference were measured and body composition was determined using dual energy x-ray absorptiometry. Dietary intake was assessed using three day weighed food diaries. Energy expenditure was estimated from activity diaries. There was no difference in BMI or any other marker of adiposity between consumption of pork, beef and chicken diets. Similarly there were no differences in energy or nutrient intakes between diets. After three months, regular consumption of lean pork meat as compared to that of beef and chicken results in similar changes in markers of adiposity of overweight and obese Australian middle-aged men and women.
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18
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Crawford JR, Say D. Vitamin B12 deficiency presenting as acute ataxia. BMJ Case Rep 2013; 2013:bcr-2013-008840. [PMID: 23536622 DOI: 10.1136/bcr-2013-008840] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
Abstract
A previously healthy 7-year-old Caucasian boy was hospitalised for evaluation of acute ataxia and failure to thrive, initially suspicious for an intracranial mass. Weight and body mass index were below the third percentile and he demonstrated loss of joint position and vibratory sense on examination. Laboratory studies revealed megaloblastic anaemia while an initial MRI of the brain showed no evidence of mass lesions or other abnormalities. A dietary history revealed the child subscribed to a restrictive vegan diet with little to no intake of animal products or other fortified foods. The child was diagnosed with presumed vitamin B12 deficiency and was treated with intramuscular B12 injections. Neurological symptoms resolved promptly within several days after starting therapy. This case underlines the importance of assessing nutritional status in the evaluation of neurological dysfunction in the pediatric patient.
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Affiliation(s)
- John Ross Crawford
- Department of Neurosciences and Pediatrics, University of California San Diego, San Diego, California, USA.
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19
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Vanhonacker F, Van Loo EJ, Gellynck X, Verbeke W. Flemish consumer attitudes towards more sustainable food choices. Appetite 2013. [DOI: 10.1016/j.appet.2012.11.003] [Citation(s) in RCA: 189] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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20
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Estima CC, Philippi ST, Leal GV, Pimentel CV, Alvarenga MS. Vegetarianism and Eating Disorder Risk Behavior in Adolescents from São Paulo, Brazil. REVISTA ESPAÑOLA DE NUTRICIÓN HUMANA Y DIETÉTICA 2012. [DOI: 10.1016/s2173-1292(12)70080-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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21
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Lindeberg S. Paleolithic diets as a model for prevention and treatment of Western disease. Am J Hum Biol 2012; 24:110-5. [PMID: 22262579 DOI: 10.1002/ajhb.22218] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2011] [Accepted: 12/03/2011] [Indexed: 11/10/2022] Open
Abstract
OBJECTIVES To explore the possibility that a paleolithic-like diet can be used in the prevention of age-related degenerative Western disease. METHODS Literature review of African Paleolithic foods in relation to recent evidence of healthy nutrition. RESULTS AND DISCUSSION Available evidence lends weak support in favor and little against the notion that lean meat, fish, vegetables, tubers, and fruit can be effective in the prevention and treatment of common Western diseases. There are no obvious risks with avoiding dairy products, margarine, oils, refined sugar, and cereal grains, which provide 70% or more of the dietary intake in northern European populations. If stroke, coronary heart disease, type 2 diabetes, and cancer are preventable by dietary changes, an ancestral-like diet may provide an appropriate template.
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Affiliation(s)
- Staffan Lindeberg
- Department of Primary Health Care Research, Lund University, Sweden.
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22
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Abstract
As long as health communications have existed in the USA, Americans have faced the task of sorting the agenda of the source from the advice it provides. That task has become more complicated as advances in the science of nutrition and the technology used to present it have heightened the complexity of nutrition communications. Getting consumers to adopt a healthier diet has been a protracted undertaking with limited successes along the way. The obesity epidemic has added urgency to this discourse: not only do we need to eat better, but most of us also need to eat less. This paper reviews the dynamics that have made the communication of accurate and actionable health behaviour information an ongoing challenge, and outlines strategies for moving ahead. It considers the interplay of four sets of factors: the evolutionary nature of the science on which recommendations are based; the many sources of communication about that science; the agendas or motivations of each source; and finally the multifaceted nature of consumers, the recipients of these communications. Communication alone has not been, and will not be, sufficient for consumers to adopt the behavioural changes endorsed by experts. Broad environmental interventions coupled with individual skills development will need to be part of the process. Ultimately, it is the consumer who decides what is for dinner. Media literacy will play a critical role in building consumer efficacy in sorting fact from fiction in order to select food for a healthful diet.
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Van Wezemael L, Verbeke W, de Barcellos MD, Scholderer J, Perez-Cueto F. Consumer perceptions of beef healthiness: results from a qualitative study in four European countries. BMC Public Health 2010; 10:342. [PMID: 20550647 PMCID: PMC2893462 DOI: 10.1186/1471-2458-10-342] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2009] [Accepted: 06/15/2010] [Indexed: 11/25/2022] Open
Abstract
Background Consumer perception of the healthiness of beef is an important determinant of beef consumption. However, little is known about how consumers perceive the healthiness of beef. The aim of this study is to shed light on the associations between beef and health. Methods Eight focus group discussions were conducted in four European countries (France, UK, Germany, Spain), each consisting of seven to nine participants. A content analysis was performed on the transcripts of these discussions. Results Although beef was generally perceived as healthful, focus group participants expected positive as well as negative effects of beef consumption on their health. Labelled, branded, fresh and lean beef were perceived as signalling healthful beef, in contrast with further processed and packaged beef. Consumers felt that their individual choices could make a difference with respect to the healthiness of beef consumed. Focus group participants were not in favour of improving beef healthiness during processing, but rather focussed on appropriate consumption behaviour and preparation methods. Conclusions The individual responsibility for health implies that consumers should be able to make correct judgements about how healthful their food is. However, the results of this study indicate that an accurate assessment of beef healthiness is not always straightforward. The presented results on consumer perceptions of beef healthiness provide insights into consumer decision making processes, which are important for the innovation and product differentiation in the European beef sector, as well as for public health policy decisions related to meat consumption in general and beef consumption in particular.
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Affiliation(s)
- Lynn Van Wezemael
- Department of Agricultural Economics, Ghent University, Coupure Links 653, Ghent, Belgium.
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24
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von Castel-Roberts KM, Whittmann AR, Maneval DR, Bailey LB, Kauwell GPA. Contribution of Seafood to Total Vitamin B12 Intake and Status of Young Adult Men and Women. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2010. [DOI: 10.1080/10498850903503056] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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25
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Barthomeuf L, Rousset S, Droit-Volet S. Emotion and food. Do the emotions expressed on other people's faces affect the desire to eat liked and disliked food products? Appetite 2008; 52:27-33. [PMID: 18672014 DOI: 10.1016/j.appet.2008.07.002] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2008] [Revised: 07/02/2008] [Accepted: 07/05/2008] [Indexed: 12/19/2022]
Abstract
The aim of the present study was to test if pleasure, neutrality and disgust expressed by other individuals on a photograph could affect the desire to eat liked or disliked food products. Forty-four men and women were presented with two series of photographs. The first series of photographs was composed of six food photographs: three liked and three disliked food products. The second series consisted of the same photographs presented with eaters expressing three different emotions: disgust, pleasure or neutrality. Results showed that the effect of the presence of an eater, and of emotions expressed by this eater, depended on the food category. For the liked foods, the desire to eat was higher when these foods were presented alone than with an eater expressing neutral emotion. When the eater expressed pleasure, the desire to eat these liked foods did not significantly increase. In contrast, when the eater expressed disgust, the desire to eat them significantly decreased. When the foods were disliked, the influence of the pleasant social context was stronger than for the liked foods. The desire to eat the disliked foods actually increased in the presence of an eater expressing pleasure. On the contrary, the disgust and neutral context had no effect on the desire for disliked foods.
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Affiliation(s)
- L Barthomeuf
- Laboratoire de Psychologie Sociale et Cognitive, UMR 6024 CNRS, 34 Avenue Carnot, 63000 Clermont-Ferrand, France
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26
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Abstract
A woman's nutritional status directly affects pregnancy outcome and the quality of breast milk after birth. Clinicians who provide prenatal care have an important role in assessing the nutritional status of women and directing them to appropriate resources while respecting their choices. Vegetarian and vegan diets may present with unique nutrient deficiencies that can be addressed during prenatal nutritional counseling.
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Rousset S, Schlich P, Chatonnier A, Barthomeuf L, Droit-Volet S. Is the desire to eat familiar and unfamiliar meat products influenced by the emotions expressed on eaters’ faces? Appetite 2008; 50:110-9. [PMID: 17655970 DOI: 10.1016/j.appet.2007.06.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2006] [Revised: 06/01/2007] [Accepted: 06/01/2007] [Indexed: 11/26/2022]
Abstract
The aim of the present study was to test if the social context represented by eaters' faces expressing emotions can modulate the desire to eat meat, especially for unfamiliar meat products. Forty-four young men and women were presented with two series of photographs. The first series (non-social context) was composed of eight meat pictures, four unfamiliar and four familiar. The second series (social context) consisted of the same pictures presented with eaters expressing three different emotions: disgust, pleasure or neutrality. For every picture, the participants were asked to estimate the intensity of their desire to eat the meat product viewed on the picture. Results showed that meat desire depended on interactions between product familiarity, social context and the participant's gender. In the non-social context, the men liked the familiar meat products more than the women, whereas their desire to eat unfamiliar meat products was similar. Compared to the non-social context, viewing another person eating with a neutral and a happy facial expression increased the desire to eat. Furthermore, the increase in the desire to eat meat associated with happy faces was greater for the unfamiliar than for the familiar meat products in men, and greater for the familiar than for the unfamiliar meats in women. In the presence of disgusted faces, the desire to eat meat remained constant for unfamiliar products in all participants whereas it only decreased for familiar products in men.
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Affiliation(s)
- S Rousset
- Institut National de la Recherche Agronomique, UMR 1019, Centre de Recherche en Nutrition Humaine d'Auvergne, 58 rue Montalembert, 63009 Clermont-Ferrand, France.
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Cosgrove M, Flynn A, Kiely M. Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality. Br J Nutr 2007; 93:933-42. [PMID: 16022764 DOI: 10.1079/bjn20051427] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of the present study was to examine the association of red meat, white meat and processed meat consumption in Irish adults with dietary quality. A cross-sectional study of subjects, randomly selected using the electoral register, estimated habitual food intakes using a 7 d food diary in a nationally representative sample of 662 men and 717 women (not pregnant or lactating) aged 18–64 years. Consumers were classified into thirds, based on the distribution of mean daily intakes for red meat, white meat and processed meat. The mean intakes of red meat, white meat and processed meat were 51, 33 and 26 g/d respectively, and men consumed significantly more (P<0·001) than women for all meat types. In men, red meat consumption was associated with lower (P<0·001) prevalence of inadequacy for Zn, riboflavin and vitamin C intakes. Increasing processed meat intake was associated with a lower (P<0·01) level of compliance with dietary recommendations for fat, carbohydrate and fibre in men. Increasing processed meat consumption was associated with lower (P<0·01) wholemeal bread, vegetables, fruit and fish intakes in men and women. Managerial occupations were associated with lower processed meat intakes. It is important to distinguish between meat groups, as there was a large variation between the dietary quality in consumers of red meat, white meat and processed meat. Processed meat consumption is negatively associated with dietary quality and might therefore be a dietary indicator of poor dietary quality. This has important implications in nutritional epidemiological studies and for the development of food-based dietary guidelines.
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Affiliation(s)
- Meadhbh Cosgrove
- Department of Food and Nutritional Sciences, University College Cork, Republic of Ireland
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29
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Rousset S, Deiss V, Juillard E, Schlich P, Droit-Volet S. Emotions generated by meat and other food products in women. Br J Nutr 2007; 94:609-19. [PMID: 16197588 DOI: 10.1079/bjn20051538] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Eating behaviour depends partly on food preference, which is itself determined by different types of emotions. Among the emotions generated by food, disgust with red meat is common in women and can lead to reduced meat consumption. We tested the hypothesis that low meat intake is related to different negative emotions towards meat but does not affect the emotions expressed towards other food categories. Food intake of sixty women was followed throughout each day for 1 week and allowed us to assign women to two groups (low v. high meat-eating women). They were then invited to assess the intensity of twenty-six emotions described by words and induced by thirty food pictures. We determined the number of necessary dimensions to describe the space created by the twenty-six words. The results showed differences in emotions between the low and high meat-eating women. As expected, there were overall differences in the emotions generated by the thirty food pictures. Six clusters of emotions were necessary and sufficient to summarise the emotional space. These dimensions were described by ‘disappointment’, ‘satisfaction’, ‘guilt’, ‘doubt’, ‘amused’ and ‘indifference’. As expected, the low meat-eating women felt more ‘disappointment’, ‘indifference’ and less ‘satisfaction’ towards meat than did the high meat-eating women. However, the low meat-eating women also stated other negative emotions such as ‘doubt’ towards some starchy foods. The only foods that they liked more than high meat-eating women were pears and French beans. In conclusion, low meat consumption was associated with specific negative emotions regarding meat and other foods.
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Affiliation(s)
- S Rousset
- Institut National de la Recherche Agronomique, Station de Recherches sur la Viande, Theix, 63122 Saint Genès Champanelle, France.
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Le Page A, Cox DN, Georgie Russell C, Leppard PI. Assessing the predictive value of means-end-chain theory: an application to meat product choice by Australian middle-aged women. Appetite 2005; 44:151-62. [PMID: 15808889 DOI: 10.1016/j.appet.2005.01.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2004] [Revised: 06/07/2004] [Accepted: 01/20/2005] [Indexed: 11/19/2022]
Abstract
Means-end-chain theory seeks to understand how consumers make links between products and self-relevant consequences and values. To date, means-end-chain theory has remained a descriptive process and has not been applied to predicting product choice. Within the context of cooking meat, the main objective of this research was to assess the predictive value of the means-end-chain theory. In a two part study, we first undertook a laddering study (n=58 middle-aged women) focusing on cooking three different meat products, using small group administration and paper-and-pencil responses to elicit mean-end-chains (MEC). In the second part, we considered all the MEC independently and incorporated them into a questionnaire, which was also comprised of psycho-social predictors from a range of behavioural models. Responses were elicited from a sample of middle-aged women (n=247). Although MEC explained little of the variance in self-reported behaviour, they were shown to be an important predictor of attitude. Contrary to expectations, the least abstract levels of the MEC appeared to be the most predictive. A critical examination of the data suggested a need to reconsider the means-end-chain theory since it appears to take the respondents beyond their own awareness of their behaviours.
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Affiliation(s)
- Aurore Le Page
- Commonwealth Scientific Industrial Research Organisation (CSIRO) Health Sciences and Nutrition, P.O. Box 10041, Adelaide BC, SA 5000, Australia
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31
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Russell C, Cox D. Understanding middle-aged consumers' perceptions of meat using repertory grid methodology. Food Qual Prefer 2004. [DOI: 10.1016/s0950-3293(03)00073-9] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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32
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Chatard-Pannetier A, Rousset S, Bonin D, Guillaume S, Droit-Volet S. Nutritional knowledge and concerns about meat of elderly French people in the aftermath of the crises over BSE and foot-and-mouth. Appetite 2004; 42:175-83. [PMID: 15010182 DOI: 10.1016/j.appet.2003.11.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The aim of this study was to compare elderly people with young adults in France for nutritional knowledge and concerns about meat in the aftermath of the rises with bovine spongiform encephalopathy and foot-and-mouth disease. Between March and April 2001, 99 healthy elderly people and 93 younger adults living in France were interviewed. Most of the elderly and young participants knew that meat contains proteins but were unaware of the role of proteins in body metabolism. The elderly knew that meat also contains iron and vitamins and is necessary for growth and for physical activity. However, elderly people had little awareness of the importance of consuming meat and were convinced that they had to reduce meat consumption because of their lower physical activity. On the other hand, they knew more than younger adults about animal diseases and were less worried about 'mad cow disease'. Thus, although the elderly people were confident about the safety of meat and recognised its nutritional properties, they did not consider it to be an essential food.
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Affiliation(s)
- A Chatard-Pannetier
- Laboratoire de Psychologie Sociale et Cognitive, UMR 6024 CNRS, 34, Avenue Carnot, 63000 Clermont-Ferrand, France
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A computerised adaptation of the repertory grid methodology as a useful tool to elicit older consumers’ perceptions of foods. Food Qual Prefer 2003. [DOI: 10.1016/s0950-3293(03)00060-0] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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34
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Lea E, Worsley A. Benefits and barriers to the consumption of a vegetarian diet in Australia. Public Health Nutr 2003; 6:505-11. [PMID: 12943567 DOI: 10.1079/phn2002452] [Citation(s) in RCA: 100] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
OBJECTIVE The aim of this study was to examine consumers' perceived benefits and barriers to the consumption of a vegetarian diet. DESIGN Survey (written questionnaire) that included questions on perceived benefits and barriers to the consumption of a vegetarian diet. SETTING South Australia. SUBJECTS Six hundred and one randomly selected South Australians. RESULTS The main perceived barriers to adopting a vegetarian diet were enjoying eating meat and an unwillingness to alter eating habits. This was the case for men, women and all age groups, although there were sex and age differences present in over half of the barrier items. For example, family food preferences were a greater problem for women than for men, while the oldest group was more likely to agree that humans are 'meant' to eat meat than the younger groups. The main benefits associated with vegetarian diets were health benefits: increased fruit and vegetable intake, decreased saturated fat intake, weight control. Animal welfare-related benefits and disease prevention were also important. Age and sex differences were apparent, although age differences were more important than sex differences. CONCLUSIONS The majority of respondents perceived there to be health benefits associated with the consumption of a vegetarian diet, but also, predictably, enjoyed eating meat. Given this, it is likely that interest in plant-based diets that contain some meat is higher than that in no-meat diets. An understanding of the perceived benefits and barriers of consuming a vegetarian diet will allow the implementation of strategies to influence meat and vegetarianism beliefs, dietary behaviour and, hence, public health.
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Affiliation(s)
- Emma Lea
- School of Health Sciences, Deakin University, 221 Burwood Highway, Burwood, 3125, Australia.
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35
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Position of the American Dietetic Association and Dietitians of Canada: vegetarian diets. CAN J DIET PRACT RES 2003; 64:62-81. [PMID: 12826028 DOI: 10.3148/64.2.2003.62] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
It is the position of the American Dietetic Association and Dietitians of Canada that appropriately planned vegetarian diets are healthful, nutritionally adequate, and provide health benefits in the prevention and treatment of certain diseases. Approximately 2.5% of adults in the United States and 4% of adults in Canada follow vegetarian diets. A vegetarian diet is defined as one that does not include meat, fish, or fowl. Interest in vegetarianism appears to be increasing, with many restaurants and college foodservices offering vegetarian meals routinely. Substantial growth in sales of foods attractive to vegetarians has occurred and these foods appear in many supermarkets. This position paper reviews the current scientific data related to key nutrients for vegetarians including protein, iron, zinc, calcium, vitamin D, riboflavin, vitamin B-12, vitamin A, n-3 fatty acids, and iodine. A vegetarian, including vegan, diet can meet current recommendations for all of these nutrients. In some cases, use of fortified foods or supplements can be helpful in meeting recommendations for individual nutrients. Well-planned vegan and other types of vegetarian diets are appropriate for all stages of the life-cycle including during pregnancy, lactation, infancy, childhood, and adolescence. Vegetarian diets offer a number of nutritional benefits including lower levels of saturated fat, cholesterol, and animal protein as well as higher levels of carbohydrates, fibre, magnesium, potassium, folate, antioxidants such as vitamins C and E, and phytochemicals. Vegetarians have been reported to have lower body mass indices than non-vegetarians, as well as lower rates of death from ischemic heart disease, lower blood cholesterol levels, lower blood pressure, and lower rates of hypertension, type 2 diabetes, and prostate and colon cancer. While a number of federally funded and institutional feeding programs can accommodate vegetarians, few have foods suitable for vegans at this time. Because of the variability of dietary practices among vegetarians, individual assessment of dietary intakes of vegetarians is required. Dietetics professionals have a responsibility to support and encourage those who express an interest in consuming a vegetarian diet. They can play key roles in educating vegetarian clients about food sources of specific nutrients, food purchase and preparation, and any dietary modifications that may be necessary to meet individual needs. Menu planning for vegetarians can be simplified by use of a food guide that specifies food groups and serving sizes.
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Position of the American Dietetic Association and Dietitians of Canada: Vegetarian diets. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 2003; 103:748-65. [PMID: 12778049 DOI: 10.1053/jada.2003.50142] [Citation(s) in RCA: 157] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
It is the position of the American Dietetic Association and Dietitians of Canada that appropriately planned vegetarian diets are healthful, nutritionally adequate, and provide health benefits in the prevention and treatment of certain diseases. Approximately 2.5% of adults in the United States and 4% of adults in Canada follow vegetarian diets. A vegetarian diet is defined as one that does not include meat, fish, or fowl. Interest in vegetarianism appears to be increasing, with many restaurants and college foodservices offering vegetarian meals routinely. Substantial growth in sales of foods attractive to vegetarians has occurred, and these foods appear in many supermarkets. This position paper reviews the current scientific data related to key nutrients for vegetarians, including protein, iron, zinc, calcium, vitamin D, riboflavin, vitamin B-12, vitamin A, n-3 fatty acids, and iodine. A vegetarian, including vegan, diet can meet current recommendations for all of these nutrients. In some cases, use of fortified foods or supplements can be helpful in meeting recommendations for individual nutrients. Well-planned vegan and other types of vegetarian diets are appropriate for all stages of the life cycle, including during pregnancy, lactation, infancy, childhood, and adolescence. Vegetarian diets offer a number of nutritional benefits, including lower levels of saturated fat, cholesterol, and animal protein as well as higher levels of carbohydrates, fiber, magnesium, potassium, folate, and antioxidants such as vitamins C and E and phytochemicals. Vegetarians have been reported to have lower body mass indices than nonvegetarians, as well as lower rates of death from ischemic heart disease; vegetarians also show lower blood cholesterol levels; lower blood pressure; and lower rates of hypertension, type 2 diabetes, and prostate and colon cancer. Although a number of federally funded and institutional feeding programs can accommodate vegetarians, few have foods suitable for vegans at this time. Because of the variability of dietary practices among vegetarians, individual assessment of dietary intakes of vegetarians is required. Dietetics professionals have a responsibility to support and encourage those who express an interest in consuming a vegetarian diet. They can play key roles in educating vegetarian clients about food sources of specific nutrients, food purchase and preparation, and any dietary modifications that may be necessary to meet individual needs. Menu planning for vegetarians can be simplified by use of a food guide that specifies food groups and serving sizes.
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