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Artigos de revistas sobre o tema "Vegetarianism Social aspects"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 30 de julho de 2024

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1

Kim, Gahyun, Jieun Oh, and Misook Cho. "Differences between Vegetarians and Omnivores in Food Choice Motivation and Dietarian Identity." Foods 11, no. 4 (February 14, 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

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Hargreaves, Shila Minari, António Raposo, Ariana Saraiva, and 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 (April 12, 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

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Easton, S. M. "Rights, Killing, and Suffering: Moral Vegetarianism and Applied Ethics." Journal of Medical Ethics 11, no. 1 (March 1, 1985): 51–52. http://dx.doi.org/10.1136/jme.11.1.51.

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Raghoebar, Sanne, Ellen Van Kleef, and 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 (July 2, 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

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Schinaider, Anelise Daniela, Leonardo Xavier da Silva, Marielen Aline Costa da Costa, and Alessandra Daiana Schinaider. "Qual a influência do veganismo no setor agroalimentar?" Revista em Agronegócio e Meio Ambiente 13, no. 1 (February 21, 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, for

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Suchitra, M. R., S. Balachandar, Priya Govindarajan, and 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 (December 31, 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 stud

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Tahseen, Aaliya, Muthukumar Muthupalani, Sathu. T, Vasudevan. V. N, Irshad. A, and 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 (May 31, 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 fu

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Guerrero, Daiana Marisol, Agustina Marcela Lotufo Haddad, and 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, March 4, 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 entrevis

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Richter, V., F. Rassoul, B. Hentschel, K. Kothe, M. Krobara, R. Unger, K. Purschwitz, W. Rotzsch, J. Thiery, and K. Muradian. "Age-dependence of lipid parameters in the general population and vegetarians." Zeitschrift f�r Gerontologie und Geriatrie 37, no. 3 (June 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, and 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 (April 14, 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

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Mann, Clare. "Can the Pain of Vystopia Help to Create a More Compassionate World?" M/C Journal 22, no. 2 (April 24, 2019). http://dx.doi.org/10.5204/mcj.1516.

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IntroductionEmpathy: the action of understanding, being aware of, being sensitive to, and vicariously experiencing the feelings, thoughts, and experience of another, either in the past or present without having the feelings, thoughts, and experience fully communicated in an objectively explicit manner; also: the capacity for this. (Merriam-Webster, “Empathy”)Compassion: sympathetic consciousness of others’ distress together with a desire to alleviate it. (Merriam-Webster, “Compassion”)After thirty years of being a vegetarian, my eyes were opened to the inherent cruelty in animal-use industries

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Hookway, Nicholas. "Living Authentic: "Being True to Yourself" as a Contemporary Moral Ideal." M/C Journal 18, no. 1 (February 5, 2015). http://dx.doi.org/10.5204/mcj.953.

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IntroductionFrom reality television and self-help literature to exhortations to be “true to yourself,” authenticity pervades contemporary culture. Despite their prevalence, cultures of self-improvement and authenticity are routinely linked to arguments about increasing narcissism and declining care for others. Self-improvement involves self-based practices geared to help realise the “improved” and “better you” while authenticity is focused on developing the unique, inner and “real” you. Critiques of both self-improvement and authenticity culture are particularly evident in a sociological tradi

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Green, Lelia. "Being a Bad Vegan." M/C Journal 22, no. 2 (April 24, 2019). http://dx.doi.org/10.5204/mcj.1512.

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According to The Betoota Advocate (Parker), a CSIRO (Commonwealth Scientific and Industrial Research Organisation) paper has recently established that “it takes roughly seven minutes on average for a vegan to tell you that they’re vegan” (qtd. in Harrington et al. 135). For such a statement to have currency as a joke means that it is grounded in a shared experience of being vegan on the one hand, and of encountering vegans on the other. Why should vegans feel such a need to justify themselves? I recognise the observation as being true of me, and this article is one way to explore this perspect

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Probyn, Elspeth. "Indigestion of Identities." M/C Journal 2, no. 7 (October 1, 1999). http://dx.doi.org/10.5204/mcj.1791.

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Do we eat what we are, or are we what we eat? Do we eat or are we eaten? In less cryptic terms, in eating, do we confirm our identities, or are our identities reforged, and refracted by what and how we eat? In posing these questions, I want to shift the terms of current debates about identity. I want to signal that the study of identity may take on new insights when we look at how we are or want to be in terms of what, how, and with whom we eat. If the analysis of identity has by and large been conducted through the optic of sex, it may well be that in western societies we are witnessing a shi

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Brien, Donna Lee, and Adele Wessell. "Pig: A Scholarly View." M/C Journal 13, no. 5 (October 19, 2010). http://dx.doi.org/10.5204/mcj.317.

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In George Orwell’s Animal Farm, the pigs infamously changed the law to read: “some animals are more equal than others” (108). From Charlotte’s Web to Babe, there are a plethora of contemporary cultural references, as well as expressions of their intelligence and worth, which would seem to support the pigs’ cause. However, simultaneously, the term “pig” is also synonymous with negative attributes—greed, dirtiness, disarray, brutality and chauvinism. Pigs are also used to name those out of favour, including police officers, the obese, capitalists and male chauvinists. Yet, the animal’s name is a

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