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Littérature scientifique sur le sujet « Vegetarianism Social aspects »

Auteur : Grafiati
Publié le 4 juin 2021
Mis à jour le 30 juillet 2024

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Articles de revues sur le sujet "Vegetarianism Social aspects"

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Kim, Gahyun, Jieun Oh et Misook Cho. « Differences between Vegetarians and Omnivores in Food Choice Motivation and Dietarian Identity ». Foods 11, no 4 (14 février 2022) : 539. http://dx.doi.org/10.3390/foods11040539.

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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 can be different, we confirmed that both vegetarians and omnivores are positive toward plant-based foods. Our results suggest that different strategies will be needed to promote plant-based food consumption to vegetarians and to omnivores.
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Hargreaves, Shila Minari, António Raposo, Ariana Saraiva et Renata Puppin Zandonadi. « Vegetarian Diet : An Overview through the Perspective of Quality of Life Domains ». International Journal of Environmental Research and Public Health 18, no 8 (12 avril 2021) : 4067. http://dx.doi.org/10.3390/ijerph18084067.

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Vegetarianism has gained more visibility in recent years. Despite the well-described effects of a vegetarian diet on health, its influence on the quality of life of the individuals who follow it still needs to be properly investigated. Quality of life relates to a subjective perception of well-being and functionality, and encompasses four main life domains: physical, psychological, social, and environmental. The adoption of a vegetarian diet, despite being a dietary pattern, could potentially influence and be influenced by all of these domains, either positively or negatively. This review aims to present an overview of the background, conceptualization, features, and potential effects of vegetarianism in all quality of life domains. The choice of adopting a vegetarian diet could have positive outcomes, such as better physical health, positive feelings related to the adoption of a morally correct attitude, an increased sense of belonging (to a vegetarian community), and lower environmental impact. Other factors, however, could have a negative impact on the quality of life of those choosing to abstain from meats or other animal products, especially when they go beyond one’s control. These include the environment, the social/cultural group in which a person is inserted, gender-based differences, economic aspects, and a limited access to a wide variety of plant-based foods. It is important to understand all the effects of adopting a vegetarian diet—beyond its nutritional aspects. Not only do studies in this area provide more consistent data, but they may also contribute to mitigating all factors that might prevent individuals from adopting a vegetarian diet, or that may have a negative impact on the quality of life of those who already follow it.
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Easton, S. M. « Rights, Killing, and Suffering : Moral Vegetarianism and Applied Ethics ». Journal of Medical Ethics 11, no 1 (1 mars 1985) : 51–52. http://dx.doi.org/10.1136/jme.11.1.51.

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Raghoebar, Sanne, Ellen Van Kleef et Emely De Vet. « Increasing the Proportion of Plant-Based Foods Available to Shift Social Consumption Norms and Food Choice among Non-Vegetarians ». Sustainability 12, no 13 (2 juillet 2020) : 5371. http://dx.doi.org/10.3390/su12135371.

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Increasing the relative availability of plant-based (versus animal source) foods seems promising in shifting consumption, but it remains unknown how and under what circumstances this happens. We performed two availability manipulations including different foods. The impact on food choice, social norm perceptions about what others do (descriptive) or approve of (injunctive), and salience was assessed. Non-vegetarian participants were visually (Study 1, n = 184) or physically (Study 2, n = 276) exposed to (a) four plant-based and two animal source foods or (b) vice versa. Participants chose one food item, either hypothetically (Study 1) or actually (Study 2), and reported the perceived social norms and salience of plant-based and animal source foods. The results showed no direct effects on food choice, injunctive norms, or salience. An increased proportion of plant-based (versus animal source) foods was interpreted in Study 1 as plant-based foods being less often chosen by others, whereas in Study 2, these foods were interpreted as being more often chosen (marginally significant), while animal source foods were interpreted as being less often chosen. The results suggest that a higher availability of plant-based foods influences descriptive norms, but future research should examine aspects potentially contributing to the contradictory normative interpretations (e.g., norm salience).
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Schinaider, Anelise Daniela, Leonardo Xavier da Silva, Marielen Aline Costa da Costa et Alessandra Daiana Schinaider. « Qual a influência do veganismo no setor agroalimentar ? » Revista em Agronegócio e Meio Ambiente 13, no 1 (21 février 2020) : 11–33. http://dx.doi.org/10.17765/2176-9168.2020v13n1p11-33.

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As formas alternativas de consumo baseadas em diferentes posições relacionadas às dietas alimentares, tais como o veganismo, vegetarianismo, vêm crescendo sua popularidade, aumentando o número de adeptos ao movimento e protagonizando o bem-estar dos animais. Ressalta-se que o mercado vegano está relacionado à produção de alimentos. Nesse sentido, objetivou-se descrever a influência do veganismo no setor agroalimentar. Para atender o objetivo, foi realizada uma análise sistemática e bibliométrica das pesquisas científicas publicadas nas bases de dados Web of ScienceTM e Scielo. Dessa forma, foram encontrados 23 artigos científicos que continham as palavras-chave vegan* e agri* em título, resumo ou palavra-chave no documento. Percebe-se que os resultados dos artigos se relacionam a dieta alimentar vegana com a produção de alimentos, uma vez que as pesquisas sugerem mudanças no nome dos produtos que complementam a dieta alimentar, a fim de educar os consumidores sobre escolhas alimentares mais saudáveis. Ainda, a dieta vegana está associada por três motivos: direito dos animais, bem-estar pessoal e/ou à saúde e meio ambiente. Concluiu-se que a conexão que o veganismo tem com o setor agroalimentar incorpora nas cadeias produtivas alimentares, refletindo no aspecto econômico, social e ambiental entre as nações, proporcionando uma dieta alternativa sustentável e de consumo consciente aos consumidores que adotam esse novo estilo de vida.
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Suchitra, M. R., S. Balachandar, Priya Govindarajan et S. Parthasarathy. « Introduction and Validation of a New Suchitra Scoring System and Determining the Cut off Value for Healthy Lifestyle Among College Students - Kumbakonam Urban Rural Epidemiological Study- KURES- 8 ». Current Research in Nutrition and Food Science Journal 11, no 3 (31 décembre 2023) : 1039–49. http://dx.doi.org/10.12944/crnfsj.11.3.10.

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College students face a range of problems that might have an impact on their lifestyle, such as academic stress, restricted time, and money, as well as exposure to bad habits. As a result, understanding and promoting healthy lifestyle behaviours is crucial for college students' general health and academic achievement. The development and validation of an instrument (questionnaire) to assess college students' lifestyle practises provides an objective and trustworthy tool for analysing their lifestyle. The intent of this study sought to develop and test a lifestyle questionnaire for college students. The 11-question questionnaire was created to evaluate different areas of a student's lifestyle, including exercise routines, eating habits, sleep quality, stress management, and social behaviour. On a sample of 245 college students, the questionnaire was validated using target population, expert content validity, construct with other known scores, test and retest, alpha, and Pearson correlation analysis. The cut-off value for a good lifestyle was determined to be 21.5, with scores over this amount indicating a good living. Even though most students had poor sleep quality, little physical activity, and poor dietary pattern, we had a low incidence of alcohol and smoking in our sample. The majority were non-vegetarians, and fast-food consumption was much higher. To conclude, the questionnaire (Suchitra score), developed and validated for measuring lifestyle in college students is a reliable and valid tool for assessing various aspects of a student's lifestyle.
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Tahseen, Aaliya, Muthukumar Muthupalani, Sathu. T, Vasudevan. V. N, Irshad. A et Preethy John. « Navigating Plant-based Meat Analogues : A Review of Challenges and Strategies for Consumer Acceptance ». European Journal of Nutrition & ; Food Safety 16, no 6 (31 mai 2024) : 139–55. http://dx.doi.org/10.9734/ejnfs/2024/v16i61447.

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The emergence of plant-based meat analogues (PBMA) offers a promising pathway to address the environmental and health challenges associated with traditional meat consumption. However, the transition from meat to PBMA faces significant hurdles in gaining consumer acceptance. This comprehensive review examines the challenges and strategies essential for the success of PBMA in the consumer market. Consumer attitudes towards PBMA are influenced by factors such as texture, taste, education, income, and social influence. The majority of consumers, particularly non-vegetarians, remain reluctant to fully embrace PBMA, highlighting the need for PBMA products to closely resemble traditional meat in sensory attributes. Education and awareness campaigns are critical in familiarizing consumers with PBMA's potential health and environmental benefits. Furthermore, product development should encompass consumer preferences and convenience-related aspects, while efforts to gradually reduce global meat consumption are essential. The global shift towards reduced meat consumption, driven by health consciousness and environmental concerns, presents an opportunity for PBMA. Targeting non-meat eaters, higher-income groups, the younger demographic, and educated individuals can foster greater acceptance. Overall, aligning product quality, consumer education, and innovation is pivotal for bridging the gap between consumer preferences and PBMA offerings. The present review employs a methodology that includes a thorough literature review on PBMA. In particular, this paper provides basic information about PBMA, global market, summary of research papers, nutritional facts, challenges and consumer attitude towards PBMA. The alignment of product quality, consumer education, and innovation in PBMA development will be pivotal in realizing the potential benefits of PBMA for both human health and the environment. By addressing the complexities of consumer attitudes and preferences, the PBMA industry can play a substantial role in the global shift toward more sustainable and nutritious dietary choices.
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Guerrero, Daiana Marisol, Agustina Marcela Lotufo Haddad et Carolina Curti. « Conocimientos, Actitudes y Prácticas sobre Alimentación Vegetariana de Estudiantes Universitarios que siguen este tipo de Dieta ». Revista Española de Nutrición Humana y Dietética, 4 mars 2024. http://dx.doi.org/10.14306/renhyd.28.1.2031.

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Introducción. El estilo de vida vegetariano está en auge. La exploración de los aspectos simbólicos que subyacen a la elección y práctica del vegetarianismo aporta información valiosa sobre la alimentación en grupos con una directa vinculación con el contenido de salud y nutrición. Por lo tanto, el objetivo del presente estudio fue analizar los conocimientos, prácticas y actitudes de los estudiantes vegetarianos de nutrición. Metodología. Se llevó a cabo un estudio observacional, descriptivo con 44 estudiantes que se caracterizaron utilizando un cuestionario virtual. Se realizaron dos entrevistas a grupos focales sobre nutrientes críticos, profesionales especializados, percepción y uso de suplementos nutricionales, motivaciones y trayectoria en la adopción del vegetarianismo, fuentes de información sobre alimentación vegetariana, comportamientos del círculo familiar y social, oferta gastronómica. Resultados. El 95% fueron mujeres entre 18 a 23 años, ovolactovegetarianas (87%), que adoptaron este estilo de vida por motivos éticos (48%) y ambientales (27%), además permitió una mayor diversidad de preparaciones. La mitad se suplementó y consultó alguna vez con un profesional. Los estudiantes tuvieron un conocimiento insuficiente sobre nutrientes críticos y desconocieron la cartera de nutricionistas especializados. La planificación alimentaria fue necesaria para llevar una dieta adecuada. El remojo, cocción y congelación de legumbres se usaron para mejorar la biodisponibilidad de nutrientes y para disponer de alimentos. La suplementación tardía, la falta de la misma y la auto suplementación fueron prácticas frecuentes. Los participantes sufrieron burlas, críticas y prejuicios de los entornos sociales y de profesionales. Conclusión. Es necesario un mayor acompañamiento de los vegetarianos desde los profesionales y del entorno próximo, como una capacitación durante el cursado de la carrera para evitar déficits nutricionales y perjuicios a la salud del grupo.
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Richter, V., F. Rassoul, B. Hentschel, K. Kothe, M. Krobara, R. Unger, K. Purschwitz, W. Rotzsch, J. Thiery et K. Muradian. « Age-dependence of lipid parameters in the general population and vegetarians ». Zeitschrift f�r Gerontologie und Geriatrie 37, no 3 (juin 2004). http://dx.doi.org/10.1007/s00391-004-0232-3.

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Klöckner, Christian A., Lukas Engel, Jana Moritz, Rob J. Burton, Jette F. Young, Ulla Kidmose et Toni Ryynänen. « Milk, Meat, and Fish From the Petri Dish—Which Attributes Would Make Cultured Proteins (Un)attractive and for Whom ? Results From a Nordic Survey ». Frontiers in Sustainable Food Systems 6 (14 avril 2022). http://dx.doi.org/10.3389/fsufs.2022.847931.

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Cultured meat, fish, or dairy produced in vitro are discussed as one of the most substantial disruptions the food sector might encounter in the coming decades. These cultured proteins are proposed as a potential solution to the detrimental effects industrial food farming and fishing have on the environment and animal welfare as they would allow people to continue consuming meat, fish, or dairy products while at the same time substantially reducing the burden for the planet. For most people, however, this technology is still unknown, and it is largely unclear how they position themselves toward it. This paper presents the results of a representative survey (N = 3,864) in three Nordic countries (Norway, Denmark, and Finland). After briefly introducing the technological background, respondents spontaneously assessed their general attitude toward cultured proteins, their willingness to try them, and the likelihood that changes in 24 features of cultured protein would improve the respondents' attitude toward cultured protein products. The results showed that people in the studied countries have a neutral to a slightly positive view of cultured protein products. More familiarity seems to improve acceptance. Males, younger people, and vegans/vegetarians are particularly positive. The anticipated attitude change profiles showed that meat-eating identity, social norms, environmental concern, and country yielded the clearest profile differences, whereas health identity, age, innovativeness, income, education, and gender have smaller effects. People on a vegan or vegetarian diet cared less about most of the positive and negative aspects of cultured proteins compared to meat-eaters, with the exception of environmental and ethical aspects.
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Thèses sur le sujet "Vegetarianism Social aspects"

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Cyr, Naomi R. « Exploring Factors on being Vegetarian-Identified with a Contemporary Ethical Basis : Progressive Implications for the Environment and Animal Life ». Fogler Library, University of Maine, 2009. http://www.library.umaine.edu/theses/pdf/CyrNR2009.pdf.

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Lea, Emma J. « Moving from meat : vegetarianism, beliefs and information sources ». Connect to this title online, 2001. http://web4.library.adelaide.edu.au/theses/09PH/09phl4335.pdf.

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Includes bibliographical references (leaves 327-346). A random population survey and a survey of vegetarians were conducted to examine South Australians' beliefs about meat and vegetarianism. Meat beliefs, barriers and benefits of vegetarianism, meat consumption, personal values, use of and trust in sources of food/nutrition/health information and demographic variables were measured.
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Vargas, Seguel Patricia Alessandra. « El discurso de los y las jóvenes ambientalistas, veganos, vegetarianos y animalistas ; y la construcción de la identidad juvenil ». Tesis, Universidad de Chile, 2009. http://www.repositorio.uchile.cl/handle/2250/105752.

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El presente texto representa el trabajo de tesis de post grado desarrollado durante los años 2008 y 2009, en el marco del Programa de Magíster en Psicología mención Psicología Comunitaria en la Facultad de Ciencias Sociales de la Universidad de Chile. Este trabajo tiene como soporte un conjunto de reflexiones, observaciones empíricas y entrevistas en profundidad realizadas en la ciudad de Santiago de Chile, a partir de la segunda mitad del año 2008 hasta el año 2009 inclusive, a jóvenes hombres y mujeres pertenecientes a agrupaciones ambientalistas, animalistas, veganas, vegetarianas, entre otras, cuyo ámbito de influencia tiene el propósito de preservar y difundir la protección del medio ambiente.
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Lea, Emma J. « Moving from meat : vegetarianism, beliefs and information sources ». Thesis, 2001. http://hdl.handle.net/2440/37912.

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A random population survey (n=601) and a survey of vegetarians (n=106) were conducted to examine South Australians' beliefs about meat and vegetarianism. Meat beliefs, barriers and benefits of vegetarianism, meat consumption, personal values, use of and trust in sources of food/nutrition/health information and demographic variables were measured via a written questionnaire. There were differences in the responses of vegetarians, semi-vegetarians, and non-vegetarians. For example, vegetarians were more likely than non-vegetarians to use and trust unorthodox information sources and to hold universal values (e.g. 'equality'). The factors associated with meat consumption and four sets of health-related beliefs about meat and vegetarianism (Meat is Necessary, Vegetarianism Health Concerns and Appreciates Meat, Meat is Unhealthy, Health Benefits of Vegetarianism) were examined. Other (health and non-health) beliefs, barriers and benefits of vegetarianism were the most important factors overall to be associated with these beliefs and with meat consumption. Information sources were also associated (particularly orthodox, unorthodox, mass media, advertising, and social sources). Together, these results provided insight into how consumption of meat and plant foods might be influenced. Finally, the proportion of prospective vegetarians was gauged. Approximately 15% of non-vegetarians were found to hold similar beliefs about vegetarianism as vegetarians. Prospective vegetarians were distinct from vegetarians and the remaining omnivores. For example, they were less likely than the remaining omnivores to eat red meat as frequently or to be Anglo-Australian. The research suggested that a significant portion of the population is interested in vegetarian diets, but that certain barriers need to be overcome if this is to increase and lead to dietary change; in particular, the beliefs that vegetarian diets are nutritionally inadequate and that meat is essential for health. Tailored communications about how to prepare healthy, tasty vegetarian meals may also be useful. The results indicated the sources of food/nutrition/health information that may be most appropriate to disseminate such messages. Additionally, it was found that ethical (e.g. environmental, animal welfare) issues were linked to health and dietary behaviour. They may need to be more fully addressed by health professionals if the public is to obtain maximum benefit from plant-based diets, with minimum risk.
Thesis (Ph.D.)--Department of Public Health, 2001.
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Livres sur le sujet "Vegetarianism Social aspects"

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Salsberg, M. Thomas. Vegetarianism as a means of increasing social interest. [Toronto, Ont.] : s.n., 1993.

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Barlösius, Eva. Naturgemässe Lebensführung : Zur Geschichte der Lebensreform um die Jahrhundertwende. Frankfurt : Campus, 1997.

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Yntema, Sharon. Vegetarian children : A supportive guide for parents. Ithaca, NY : McBooks Press, 1987.

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Yntema, Sharon. Vegetarian children : A supportive guide for parents. Ithaca, N.Y : McBooks Press, 1995.

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Shes-bya-kun-gzigs. Sha khrag gi dmar zas spangs nas dkar zas la ʼjug par bskul ba lhag bsam snying gi re ʼbod ces bya ba bzhugs so. [Dehradun] : Snga ʼgyur smin gling mdo sngags bshad sgrub chos ʼkhor nyin byed gling, 2008.

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Defossez, Hélène. Le végétarisme comme réponse à la violence du monde. Paris : L'Harmattan, 2011.

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Tiara, Marla. Please seat yourself. N. Cambridge, MA : Marla, 1999.

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Stephen, Satris, dir. Taking sides. Dubuque, Iowa : McGraw-Hill, 2008.

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Maurer, Donna. Vegetarianism : Movement or Moment ? Temple University Press, 2002.

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Maurer, Donna. Vegetarianism : Movement or Moment ? Temple University Press, 2002.

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