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Velzeboer R, Li E, Gao N, Sharp P, Oliffe JL. Masculinity, Meat, and Veg*nism: A Scoping Review. Am J Mens Health 2024; 18:15579883241247173. [PMID: 38679967 PMCID: PMC11057354 DOI: 10.1177/15579883241247173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2023] [Revised: 03/15/2024] [Accepted: 03/26/2024] [Indexed: 05/01/2024] Open
Abstract
Men historically consume more meat than women, show fewer intentions to reduce meat consumption, and are underrepresented among vegans and vegetarians. Eating meat strongly aligns with normative masculinities, decisively affirming that "real men" eat meat and subordinating men who choose to be veg*n (vegan or vegetarian). The emergence of meat alternatives and increasing environmental concerns may contest these long-standing masculine norms and hierarchies. The current scoping review addresses the research question what are the connections between masculinities and men's attitudes and behaviors toward meat consumption and veg*nism? Using keywords derived from two key concepts, "men" and "meat," 39 articles were selected and analyzed to inductively derive three thematic findings; (a) Meat as Masculine, (b) Veg*n Men as Othered, and (c) Veg*nism as Contemporary Masculinity. Meat as Masculine included how men's gendered identities, defenses, and physicalities were entwined with meat consumption. Veg*n Men as Othered explored the social and cultural challenges faced by men who adopt meatless diets, including perceptions of emasculation. Veg*nism as Contemporary Masculinity was claimed by men who eschewed meat in their diets and advocated for veg*nism as legitimate masculine capital through linkages to physical strength, rationality, self-determination, courage, and discipline. In light of the growing concern about the ecological impact of meat production and the adverse health outcomes associated with its excessive consumption, this review summarizes empirical connections between masculinities and the consumption of meat to consider directions for future men's health promotion research, policy, and practice.
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Affiliation(s)
- Rob Velzeboer
- School of Nursing, The University of British Columbia, Vancouver, British Columbia, Canada
- Faculty of Management, The University of British Columbia, Kelowna, British Columbia, Canada
| | - Eric Li
- Faculty of Management, The University of British Columbia, Kelowna, British Columbia, Canada
| | - Nina Gao
- School of Nursing, The University of British Columbia, Vancouver, British Columbia, Canada
| | - Paul Sharp
- School of Nursing, The University of British Columbia, Vancouver, British Columbia, Canada
- Department of Psychiatry, The University of British Columbia, Vancouver, British Columbia, Canada
| | - John L. Oliffe
- School of Nursing, The University of British Columbia, Vancouver, British Columbia, Canada
- Department of Nursing, The University of Melbourne, Melbourne, Victoria, Australia
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Guo S, Shaoni GLL, Stuart-Smith WA, Davies AJ, Gifford JA. Dietary Intake of Masters Athletes: A Systematic Review. Nutrients 2023; 15:4973. [PMID: 38068832 PMCID: PMC10708321 DOI: 10.3390/nu15234973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 11/24/2023] [Accepted: 11/25/2023] [Indexed: 12/18/2023] Open
Abstract
Dietary practices of masters athletes (MAs) may promote healthy ageing; however, they are poorly understood. The aims of this systematic review were to synthesise the literature on the dietary intakes of MAs and undertake comparisons between younger (35-50 years) and older (>50 years) MAs and the general population. A search was conducted across seven databases to identify relevant publications for screening and data extraction. Averages for energy intake (EI), macronutrients, and micronutrients were compared with data from the 2011-2012 Australian Health Survey (general population). Twenty-six studies (n = 2819) were included. Energy intake was higher for older (8908 kJ/d versus 7792 kJ/d) but not younger MAs (9073 kJ/d versus 8872 kJ/d) versus the general population. Younger versus older male MAs had higher energy and macronutrient intakes. Energy intake for older was comparable to younger female MAs (7819 kJ/d versus 7485 kJ/d), but older had higher protein, lower carbohydrate, and higher micronutrient intakes. Micronutrient intake was higher in MAs than the general population. Similar EIs for older MAs and younger general population may indicate potential for a higher-quality diet. Younger female MAs may restrict or misreport EI, requiring further investigation. There is a need for more comprehensive assessments of dietary intake in MAs to ascertain diet quality in relation to health.
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Affiliation(s)
- Sheran Guo
- Discipline of Nutrition and Dietetics, School of Nursing and Midwifery, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, Australia; (S.G.); (W.A.S.-S.)
| | - Gabriella L. L. Shaoni
- Discipline of Nutrition and Dietetics, School of Nursing and Midwifery, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, Australia; (S.G.); (W.A.S.-S.)
| | - Wendy A. Stuart-Smith
- Discipline of Nutrition and Dietetics, School of Nursing and Midwifery, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, Australia; (S.G.); (W.A.S.-S.)
- Charles Perkins Centre, The University of Sydney, Camperdown, NSW 2006, Australia
- School of Behavioural and Health Sciences, Australian Catholic University, North Sydney, NSW 2060, Australia
| | - Alyse J. Davies
- Discipline of Nutrition and Dietetics, School of Nursing and Midwifery, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, Australia; (S.G.); (W.A.S.-S.)
- Charles Perkins Centre, The University of Sydney, Camperdown, NSW 2006, Australia
| | - Janelle A. Gifford
- Charles Perkins Centre, The University of Sydney, Camperdown, NSW 2006, Australia
- Discipline of Exercise and Sport Science, Sydney School of Health Sciences, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, Australia
- Sport and Physical Activity Research and Teaching Network (SPARTAN), The University of Sydney, Camperdown, NSW 2006, Australia
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Halkier B, Lund TB. Exploring everyday life dynamics in meat reduction - A cluster analysis of flexitarians in Denmark. Appetite 2023; 183:106487. [PMID: 36746276 DOI: 10.1016/j.appet.2023.106487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 02/02/2023] [Accepted: 02/03/2023] [Indexed: 02/06/2023]
Abstract
Exploring everyday life dynamics in meat reduction - a cluster analysis of flexitarians in Denmark. Flexitarians are attracting increasing attention in the research on meat reduction. But there has been limited focus on comprehensive understandings of a broader range of dynamics that can work as barriers and facilitators for meat reduction. In this article, we use social practice theory (SPT) as a comprehensive approach to barriers and facilitators in meat reduction in everyday life. We present an analysis of data from a representative Danish cross-sectional survey. We show, first, that Danish flexitarians can be divided into four distinct clusters (what we will refer to as classes) in accordance with combinations of everyday facilitators and barriers. Second, we show that the prevalence of these classes varies considerably depending on how long people have been flexitarians. We argue that the patterns in this variation indicate that over time people transition to other classes where barriers to plant-rich eating become less significant, and routinization emerges in different ways. Finally, third, we show that flexitarians do report eating less meat than consumers who label themselves as eating meat with no restrictions. But we also highlight that the difference is relatively modest. Indeed, meat intake is still quite common even in classes where routinization is highest. Throughout the paper, we discuss similarities and differences between the SPT framework and another recent framework, the COM-B model, that also provides a comprehensive approach to the understanding of behavioural change.
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Affiliation(s)
- Bente Halkier
- Department of Sociology, University of Copenhagen, Denmark.
| | - Thomas Bøker Lund
- Department of Food and Resource Economics, University of Copenhagen, Denmark.
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Beggs PJ, Zhang Y, McGushin A, Trueck S, Linnenluecke MK, Bambrick H, Capon AG, Vardoulakis S, Green D, Malik A, Jay O, Heenan M, Hanigan IC, Friel S, Stevenson M, Johnston FH, McMichael C, Charlson F, Woodward AJ, Romanello MB. The 2022 report of the
MJA
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Lancet
Countdown on health and climate change: Australia unprepared and paying the price. Med J Aust 2022; 217:439-458. [DOI: 10.5694/mja2.51742] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/09/2022] [Accepted: 08/15/2022] [Indexed: 11/06/2022]
Affiliation(s)
| | | | | | | | | | - Hilary Bambrick
- National Centre for Epidemiology and Population Health Australian National University Canberra ACT
| | - Anthony G Capon
- Monash Sustainable Development Institute Monash University Melbourne VIC
| | - Sotiris Vardoulakis
- National Centre for Epidemiology and Population Health Australian National University Canberra ACT
| | - Donna Green
- Climate Change Research Centre and ARC Centre of Excellence for Climate Extremes, UNSW Sydney NSW
| | | | | | - Maddie Heenan
- Australian Prevention Partnership Centre Sax Institute Sydney NSW
| | | | | | - Mark Stevenson
- Transport, Health and Urban Design (THUD) Research Lab University of Melbourne Melbourne VIC
| | - Fay H Johnston
- Menzies Institute for Medical Research University of Tasmania Hobart TAS
| | | | - Fiona Charlson
- Queensland Centre for Mental Health Research University of Queensland Brisbane QLD
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Consumer Preference Segments for Plant-Based Foods: The Role of Product Category. Foods 2022; 11:foods11193059. [PMID: 36230135 PMCID: PMC9562706 DOI: 10.3390/foods11193059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/23/2022] [Accepted: 09/28/2022] [Indexed: 11/17/2022] Open
Abstract
A survey of willingness to consume (WTC) 5 types of plant-based (PB) food was conducted in USA, Australia, Singapore and India (n = 2494). In addition to WTC, emotional, conceptual and situational use characterizations were obtained. Results showed a number of distinct clusters of consumers with different patterns of WTC for PB foods within different food categories. A large group of consumers did not discriminate among PB foods across the various food categories. Six smaller, but distinct clusters of consumers had specific patterns of WTC across the examined food categories. In general, PB Milk and, to a much lesser extent, PB Cheese had highest WTC ratings. PB Fish had the lowest WTC, and two PB meat products had intermediate WTC. Emotional, conceptual and situational use characterizations exerted significant lifts/penalties on WTC. No penalty or lifts were imparted on WTC by the situational use of ‘moving my diet in a sustainable direction’, whereas uses related to ‘when I want something I like’ and ‘when I want something healthy’ generally imparted WTC lifts across clusters and food categories. The importance of this research for the study of PB foods is its demonstration that consumers are not monolithic in their willingness to consume these foods and that WTC is often a function of the food category of the PB food.
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White SK, Ballantine PW, Ozanne LK. Consumer adoption of plant-based meat substitutes: A network of social practices. Appetite 2022; 175:106037. [PMID: 35429580 DOI: 10.1016/j.appet.2022.106037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 03/27/2022] [Accepted: 04/02/2022] [Indexed: 01/18/2023]
Abstract
This research aimed to understand the consumption practices of plant-based meat substitutes (PBMS). Semi-structured in-depth interviews were conducted with consumers and Social Practice Theory (SPT) was adopted as the theoretical framework to explore emerging themes relating to consumer practices. Findings indicate that consumers engage in a number of related practices that include the acquisition, preparation, and consumption of PBMS which were embedded within a larger network of practices that included storage, substitution, and food safety, as well as broader meat-based, meat-free, plant-based, and social and cultural practices. This paper highlights the importance of social and cultural structures in facilitating product awareness, and meaning and skill development in the context of dietary and behavioural change. Implications for research, marketing, and policymaking practices are discussed with regard to the marketing of plant-based meat substitutes as well as shifting consumer behaviour.
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Affiliation(s)
- Samantha K White
- Lincoln University, New Zealand, Faculty of Agribusiness and Commerce, PO Box 85084, Lincoln, 7647, New Zealand.
| | - Paul W Ballantine
- University of Canterbury, New Zealand, University of Canterbury Business School, Private Bag 4800, Christchurch, 8140, New Zealand.
| | - Lucie K Ozanne
- University of Canterbury, New Zealand, University of Canterbury Business School, Private Bag 4800, Christchurch, 8140, New Zealand.
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