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The beneficial advantages of plant-based diets towards human beings have been well addressed over the last few decades. More and more people are now enjoying plant-based diets for their physical health, psychological health, animal rights, environment protection, etc. However, there are still many stereotypes about the lifestyle. Hence, this study...
Contexts in source publication
Context 1
... these criteria, it is also suggested that GFI be greater than 0.8; root mean square error of approximation (RMSEA) ≤ 0.08; overall reliability be greater than 0.6; and the extracted variance be greater than 0.5 [174]. Table 2 briefly presents the descriptive statistics of the 1477 participants. Among them, males account for less than 29% because it is commonly believed that PB diet fails to provide enough nutrition and energy, especially for male; about 70% of the participants are more than 30 years old and 50% of them are married. ...Context 2
... these criteria, it is also suggested that GFI be greater than 0.8; root mean square error of approximation (RMSEA) ≤ 0.08; overall reliability be greater than 0.6; and the extracted variance be greater than 0.5 [174]. Table 2 briefly presents the descriptive statistics of the 1477 participants. Among them, males account for less than 29% because it is commonly believed that PB diet fails to provide enough nutrition and energy, especially for male; about 70% of the participants are more than 30 years old and 50% of them are married. ...Similar publications
A plant-based diet is more sustainable, and research suggests that adolescents obtain health benefits from adopting a more plant-based diet (e.g., improved weight control, increased cardiovascular health). However, it is still unclear what factors promote/hinder their intention to attain such a dietary habit. The aim of the present study was to exa...
Citations
... Unsurprisingly, the results of the Vietnamese sample indicate that interest in animal welfare is positively associated with the intention to eat more vegetables. Ethical beliefs and religions such as Buddhism can also be considered factors that influence food consumption and meat reduction in Vietnam [26,27]. These results do not mean that Swiss residents do not care about animal welfare, but that this variable is not able to significantly predict the intention to increase vegetable consumption among Swiss residents. ...
... Regarding the dietary profile, some studies mention that people with a plant-based diet are characterized by a high consumption of fruits and vegetables [12], exceeding the average consumption of these food groups in the whole population. This is supported by the results of this study in relation to fruits, where 84.5% of the total study population consumes fruits daily, which could meet the World Health Organization intake recommendation of at least 400 grams (5 servings a day) between fruits and vegetables [13]. ...
Objective
To determine the dietary and sociodemographic profile of vegetarian women of childbearing age (18 and 49 years) from the Valle de Aburrá Metropolitan Area in 2021-2022
Methods
Through an online survey, 232 vegetarian and vegan women of childbearing age (18 to 49 years) from the Valle de Aburrá Metropolitan Area were surveyed regarding their sociodemographic characteristics, amount of time following this eating pattern and, type and reason for choosing vegetarianism, physical activity, use of nutritional supplements and frequency of consumption of certain food groups. Descriptive analyses, association of variables with the type of vegetarianism and multinomial regression models were performed.
Results
A total of 232 vegetarian women were surveyed: 60.8% were between 18 and 30 years of age and belonged mainly to the middle class. According to the type of diet, 68.1% used an ovo-lacto-vegetarian diet, 18.1% were vegan, 9.0% lacto-vegetarian and 4.8% ovo-vegetarian. Among the factors evaluated in their potential relationship with the different types of vegetarianism, it is highlighted that vitamin B12 supplementation presents a statistically significant association when using veganism as a comparison category.
Conclusion
According to the results, among young female adults the vegetarian eating style predominates, without significant differences as to the educational level, adequate levels of physical activity in most of the population; there was a higher prevalence of ovo-lacto-vegetarianism. Vitamin B12 supplementation was significantly higher in the vegan population, indicating that ovo-lacto and ovo-vegetarian populations may be at high risk of vitamin B12 deficiency.
Keywords
Diet, vegan; Diet, vegetarian; Nutrients; Public health; Women’s health
... Statistics on vegetarians and vegans are not available for Vietnam but the percentage of vegetarians is assumed to be low [45]. However, the number of Vietnamese who eat a meat-free diet is growing, and many Buddhist Vietnamese have meat-free meals on a few days each month [46]. A survey by de Koning et al. [19] showed that 55 percent of Vietnamese respondents are willing to consume less meat. ...
High meat consumption is a phenomenon in both developed countries such as Switzer-land and emerging countries such as Vietnam. This high meat consumption is associated with environmental, social, and health consequences. Drawing upon social practice theory, this study explores the influence of social practices on the meat consumption of green consumers, as a growing number of consumers in both countries want to eat healthy and sustainably but still have different needs and face different barriers. Data were collected from online group discussions. For green consumers, meat consumption was found to convey certain meanings and depends, among other things, on the information available. The consumption decision in Vietnam is strongly influenced by health and food safety, whereas negative environmental consequences are important in Switzerland. Social and cultural aspects also play a major part in the decision to eat or abstain from meat in both countries. Meat is a non-negotiable part of any special occasion meal in Vietnam and is often eaten at social gatherings in Switzerland. We argue that meat consumption is linked to social status in both countries, but family influence is stronger in Vietnam than in Switzerland. Interventions, such as policy measures that are adapted to regional, cultural, and consumer group specificities and focus on social practices rather than individual behavior, are a promising means to promote meat reduction.
... Demographically, the young, female, and highly educated population are categorized as early adopters. Giving up on meat consumption is seen as a threat to masculinity among males (Nguyen et al., 2020). Nevertheless, there is a steady increase in the vegan population, and to meet the demands of such vegans, pure vegan bakeries have been popping up across various cities in India (Guha & Gupta, 2020). ...
Healthier diets and sustainability are emerging social trend that directly affects global marketing. India is a protein deficit and diabetic country. Relying on animal sources to fulfill the protein requirements of the population will bring more problems to the health and environment. High consumption of meat is associated with cardiovascular diseases, and animal rearing, cooking results in Green House Gas emissions. Affected by consumer trends, India is experiencing a rise in plant-based alternatives. The goal of such products is to mimic or mock the sensory characteristics of their animal-based counterparts but with enhanced sustainability and nutrition. Given the highly vegetarian nature of the diet, India is seen as a booming market for plant-based alternatives. Indian Government is also actively participating to induce sustainable, and protein-rich diets, The current paper gives a narrative review of consumer literature done in the Indian demographic, alongside presenting the evolution and growth of start-ups in the Indian alternate market.
... Makanan berbasis tanaman adalah pilihan yang baik karena telah ditunjukkan bahwa diet membawa manfaat dalam hal kesehatan fisik, kesehatan psikologis, hak-hak hewan dan perlindungan lingkungan. Terdapat tujuh faktor yang mempengaruhi makanan herbal, termasuk: masalah kesehatan, spiritualitas, kecintaan terhadap hewan, masalah lingkungan, pengetahuan makanan, skema makanan mewah dan hubungan sosial (Nguyen et al., 2020). Berdasarkan uraian tersebut maka perlu diadakan edukasi mengenai makanan berbasis tanaman di SMKN 8 Surabaya. ...
... Konsumsi makanan berbasis tanaman memiliki keuntungan oleh apa yang disebut Model SHOULD, dimana: (1) S mengacu pada spirituality and social relationships atau spiritualitas dan hubungan sosial; (2) (Nguyen et al., 2020). ...
Pandemi COVID-19 secara signifikan mempengaruhi perilaku pelajar dalam membeli makanan dan minuman. Pola konsumsi makan yang sehat dapat dipilih berpedoman pada plant based food atau makanan berbasis tanaman. Edukasi mengenai makanan berbasis tanaman diadakan di SMKN 8 Surabaya. Terdapat total 35 perwakilan siswa yang terdiri dari 5 kompetensi keahlian yang berbeda yaitu multimedia, perhotelan, jasa boga, tata kecantikan, dan tata busana. Edukasi mengenai makanan berbasis tanaman di SMKN 8 Surabaya dilakukan dengan menggunakan metode ceramah dengan media power point, diskusi dan presentasi. Sesi pemberian edukasi berjalan dengan lancar semua peserta mendengarkan dengan baik, sesi tanya jawab berjalan baik karena siswa antusias bertanya. Pada sesi tugas dengan metode diskusi siswa dan siswi dapat mempresentasikan dengan baik mengenai menu makan dalam sehari yang terdiri dari makan pagi, makan siang, makan malam, dan camilan yang sesuai dengan konsep makanan berbasis tanaman. Dari hasil evaluasi didapatkan hasil rata-rata 100% peserta dapat menjawab pertanyaan dengan baik. Setelah diadakan edukasi mengenai makanan berbasis tanaman diharapkan siswa dan siswi dapat membuat menu makan yang sehat yang dapat dipilih didasarkan pada makanan berbasis tanaman dan mengonsumsinya secara teratur. Makanan berbasis tanaman sangat baik untuk dikonsumsi karena membawa manfaat dalam hal kesehatan fisik siswa, kesehatan psikologis siswa, memberikan hak-hak hewan hingga menciptakan perlindungan lingkungan.
... The 'nutritional and health perceptions' cluster includes food choices based on physiological conditions (Farris et al., 2020;Koksal, 2019;Offei-Ansah, 2012;Stowe et al., 2020) including medical dietary restrictions (Quevedo-Silva et al., 2018), dentition conditions especially among the elderly (Akpata et al., 2011), weight consciousness in pursuit of an ideal body size (Gong et al., 2020;Marina et al., 2020;Mohajeri et al., 2019;Sato et al., 2020), nutritional value and healing properties of food items (Boatemaa et al., 2018;Gunsam and Murden, 2007;Heim and Pyhälä, 2020;Nguyen et al., 2020;Soyer et al., 2008) and natural properties of food (Ahmad et al., 2019;Honkanen and Frewer, 2009;Moraes et al., 2020). The 'ethical concerns' cluster included perceived impacts of selected foods on animal welfare (Radder and Le Roux, 2005;Souza et al., 2020) and environmental impacts (Nguyen et al., 2020) which influence purchase behavior for food grown with limited amounts of pesticides and fertilizers (Tong et al., 2020). ...
... The 'nutritional and health perceptions' cluster includes food choices based on physiological conditions (Farris et al., 2020;Koksal, 2019;Offei-Ansah, 2012;Stowe et al., 2020) including medical dietary restrictions (Quevedo-Silva et al., 2018), dentition conditions especially among the elderly (Akpata et al., 2011), weight consciousness in pursuit of an ideal body size (Gong et al., 2020;Marina et al., 2020;Mohajeri et al., 2019;Sato et al., 2020), nutritional value and healing properties of food items (Boatemaa et al., 2018;Gunsam and Murden, 2007;Heim and Pyhälä, 2020;Nguyen et al., 2020;Soyer et al., 2008) and natural properties of food (Ahmad et al., 2019;Honkanen and Frewer, 2009;Moraes et al., 2020). The 'ethical concerns' cluster included perceived impacts of selected foods on animal welfare (Radder and Le Roux, 2005;Souza et al., 2020) and environmental impacts (Nguyen et al., 2020) which influence purchase behavior for food grown with limited amounts of pesticides and fertilizers (Tong et al., 2020). Behavioral responses derived from chemical and physical properties of food were categorized under a 'sensory appeal' cluster. ...
... These factors include peer influence Teerakapibal and Melanthiou, 2019;Waqa and Mavoa, 2006), parental control (Bailey et al., 2018;Longo-Silva et al., 2016;Sedibe et al., 2014) and instances of caregivers aligning their food choices with the tastes and preferences of their children (Haghighian Roudsari et al., 2019; Wertheim-Heck and Raneri, 2019). The most influential social events include parties and gatherings, feasts and special occasions, holidays and traveling (Kapelari et al., 2020;Nguyen et al., 2020). The review further identified studies that showed that food choice motives are not to be considered in isolation from consumer demographic and socioeconomic profiles; several studies demonstrated that gender (Ahmad, 2020;Bechoff et al., 2020), age (Abdul Rahman et al., 2013;Gama et al., 2018), education level (Farajzadeh-Moghanjoughi et al., 2019; Kilders et al., 2020;Qiu and Hou, 2020) and income (Kilders et al., 2020;Okoro et al., 2017;Rachmi et al., 2018) influence food decision making. ...
Understanding individual-based motives governing food choice is necessary to design appropriate interventions and support food systems consistent with consumer characteristics, preferences and values. We used a systematic mapping approach to identify and systematize available evidence on drivers of food choice in low- and middle-income countries. We identified a list of forty (40) individual-based motives which were sorted into seven (7) clusters with a focus on health and nutrition perceptions, psychological factors, sociocultural factors, sensory appeal, social interactions, socio-demographic variables, and ethical concerns. We mapped the clusters and dimensions of the food environment, as well as the geographical locations of the reviewed studies. Most studies focused on adults and women in particular, especially those investigating the role of cultural-based food taboos and diet restrictions. Studies related to the dimensions of the food environment focused on food affordability, convenience, food availability and promotional information. Sub-Saharan Africa was the most studied region for understanding drivers of food choice followed by East Asia and Pacific and South Asia. Heatmaps of the current evidence across rural-urban landscapes revealed that existing studies are skewed towards urban settings with a dearth of studies in rural and peri-urban contexts. Based on our review, we highlight areas for future research such as food safety and ethical concerns for environmental sustainability, food waste, and animal welfare. There is a need for systemic research frameworks that contextually appreciate rural-urban and consumer-producer linkages, to inform a leverage point for more targeted interventions in promotion of healthier diets.
O artigo tem como objetivo compreender a discussão sobre a importância da comensalidade para os indivíduos que possuem restrições alimentares em suas experiências de viagens. Aspecto vital da hospitalidade, a comensalidade se configura como elemento chave para o bem-estar e o sentimento de familiaridade entre os viajantes e os anfitriões. Para efeito de contextualização do cenário proposto, o estudo tem como foco os veganos, indivíduos que recusam o consumo de qualquer produto de origem animal, além de terem como ideologia a libertação animal. A metodologia envolveu uma pesquisa exploratória sobre os temas comensalidade e veganismo, somada a uma revisão sistemática de literatura nas bases de dados Web of Science, Publicações de Turismo, Redalyc e Google Acadêmico. O resultado da análise evidenciou a necessidade de aprofundamento da discussão teórica sobre restrições alimentares durante as viagens sob a perspectiva da comensalidade e da teoria da hospitalidade.
Meat production and consumption are sources of animal cruelty, responsible for several environmental problems and human health diseases, and contribute to social inequality. Vegetarianism and veganism (VEG) are two alternatives that align with calls for a transition to more ethical, sustainable, and healthier lifestyles. Following the PRISMA guidelines, we conducted a systematic literature review of 307 quantitative studies on VEG (from 1978 to 2023), collected from the Web of Science in the categories of psychology, behavioral science, social science, and consumer behavior. For a holistic view of the literature and to capture its multiple angles, we articulated our objectives by responding to the variables of “WHEN,” “WHERE,” “WHO,” “WHAT,” “WHY,” “WHICH,” and “HOW” (6W1H) regarding the VEG research. Our review highlighted that quantitative research on VEG has experienced exponential growth with an unbalanced geographical focus, accompanied by an increasing richness but also great complexity in the understating of the VEG phenomenon. The systematic literature review found different approaches from which the authors studied VEG while identifying methodological limitations. Additionally, our research provided a systematic view of factors studied on VEG and the variables associated with VEG-related behavior change. Accordingly, this study contributes to the literature in the field of VEG by mapping the most recent trends and gaps in research, clarifying existing findings, and suggesting directions for future research.
Spoiled odors are a problem in thermally sterilized fermented soymilk. This study aims to clarify production conditions and key odorants of spoiled odors. The sensory evaluation showed that thermal sterilization caused a decrease in the sensory intensity of yogurt and fruity odors while significantly increasing undesirable aromas including beany, acidic, cooked-beans and spoiled odors. The spoiled odors increased with increasing acidity and heating temperatures. The strongest spoiled odor was observed in fermented soymilk at titratable acidity of 5.4 g/kg, sterilized at 90 °C. Apart from common volatiles that were inherent in soymilk and generated from lactic fermentation, 2-methyltetrahydrothiophen-3-one was found for the first time in soybean foods and was found to cause the spoiled odor. 44 volatiles found in thermally sterilized fermented soymilk were jointly formed its flavor wheel. This study provides important theoretical support for solving the problem of spoiled odor restricting the popularization of plant-based fermented soymilk.
