Public views of the benefits and barriers to the consumption of a plant-based diet (original) (raw)
Related papers
Consumers' readiness to eat a plant-based diet
European Journal of Clinical Nutrition, 2006
Objective: The aim of this study was to examine consumers' readiness to change to a plant-based diet. Design: Mail survey that included questions on readiness to change, eating habits and perceived benefits and barriers to the consumption of a plant-based diet. Setting: Victoria, Australia. Subjects: A total of 415 randomly selected adults. Results: In terms of their readiness to eat a plant-based diet, the majority (58%) of participants were in the precontemplation stage of change, while 14% were in contemplation/preparation, and 28% in action/maintenance. Those in the action/ maintenance stage ate more fruit, vegetables, nuts, seeds, whole-meal bread, and cooked cereals than those in earlier stages. There were statistically significant differences in age and vegetarian status between the stages of change, but not for other demographic variables. There were strong differences across the stages of change with regard to perceived benefits and barriers to plant-based diets. For example, those in action/maintenance scored highest for benefit factors associated with well-being, weight, health, convenience and finances, whereas those in the precontemplation stage did not recognise such benefits. Conclusions: These findings can be utilised to help provide appropriate nutrition education and advertising, targeted at specific stages of change. For example, education about how it is possible to obtain iron and protein from a plant-based diet and on the benefits of change, in addition to tips on how to make a gradual, easy transition to a plant-based diet, could help progress precontemplators to later stages.
British Food Journal, 2015
Purpose-The purpose of this paper is to analyze the barriers perceived by consumers to lowering their meat consumption levels and adopting a plant-based diet, which means a diet that includes mainly non-meat foods, yet it can contain both vegetarian and meat meals. Design/methodology/approach-The prevalence of different barriers for following a plant-based diet is addressed, as well as consumer profiles considering socio-demographics, values and meat consumption frequencies. The data were collected in 2010 by a survey questionnaire, sent to 4,000 randomly selected Finns (response rate ¼ 47.3, n ¼ 1,890). Findings-Different types of barriers are perceived to hinder the adoption of a plant-based diet, including meat enjoyment, eating routines, health conceptions and difficulties in preparing vegetarian foods. These barriers are strongly correlated, indicating that consumers may not make qualitative difference between different barriers. Furthermore, there are distinct socio-demographic, value and especially meat consumption frequency elements that strengthen the barrier perception, these being male gender, young age, rural residence, household type of families with children, low education, absence of a vegetarian family member or friend, valuation of traditions and wealth and high meat consumption frequency. Social implications-High meat consumption is related to many environmental and public health problems. The results call for multifaceted policy implications that should concentrate on different barriers and certain socio-demographic, value and meat eating groups. Importantly, focus should be not only on the group with the strongest barrier perception but also on those particularly willing to make changes in their meat consumption patterns. One practical implication could be to increase the availability of vegetarian foods in public cafeterias or school canteens, as a decrease in meat consumption frequency is strongly correlated with the alleviation of the barrier perception. Originality/value-Information about differences in socio-demographics, values and meat consumption frequencies between consumers provide opportunities for focussing policy actions to aid the adoption of a plant-based diet.
Influence of the Socio-Cultural Environment and External Factors in Following Plant-Based Diets
Sustainability
A general transition to plant-based diets is recommended for improved human and planetary health. The information about why people opt for plant-based diets can be used to profile future health promotion initiatives. We studied the reasons that encouraged the adoption and maintenance of plant-based diets and the influence of the socio-cultural environment and other external factors. Through the use of a specifically designed questionnaire, we evaluated two different populations. Interpreting data from 229 participants, we observed the relevance of adapting strategies to motivate people to embrace plant-based diets according to their socio-cultural environment. External factors facilitating access to plant-based products appeared to be essential in both populations.
Adolescent's Willingness to Adopt a More Plant-Based Diet: A Theory-Based Interview Study
Frontiers in Nutrition, 2021
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 examine factors affecting adolescents' willingness to consume more plant-based foods. In a theory-based interview study, using the Reasoned Action Approach as framework, adolescents were interviewed concerning their reasons for their (un)willingness to adopt a more plant-based diet. A total of 11 adolescents (15/16 years old; 7 girls, 4 boys) were recruited and interviewed at two secondary schools in the Dutch Province of Limburg, the Netherlands. None of the interviewees reported being vegan/vegetarian/flexitarian. The interviewed adolescents overall expressed little interest in adopting a more plant-based diet. They appeared to have lit...
Benefits and barriers to fruit and vegetable intake: relationship between attitudes and consumption
Journal of Nutrition Education, 1995
Consumption of fruits and vegetables is suggested to be beneficial in cancer prevention. However, surveys indicate that a large percentage of the population does not consume the recommended intake of fruits and vegetables. A mail survey was conducted in 1990 to examine attitudes toward nutrition and reported fruit and vegetable intake among randomly sampled Washington state residents (n = 1069; age range = 20-88 years). Individuals in low-income and low-education categories and males had significantly higher scores measuring barriers to fruit and vegetable intake compared to the highest income and education groups or females. All respondents had high nutrition concern despite income or education level. Nutrition behavior scores were significantly higher for individuals with high income. Results of the multiple regression analysis indicated that 16% of the variance in fruit and vegetable intake was accounted for by attitude variables. Barriers to fruit and vegetable intake were the largest component of variability in actual fruit and vegetable consumption. Results suggest a relationship between attitudes about barriers to fruit and vegetable intake and nutrition behaviors. Additionally, males and individuals with limited education and lower income may benefit from education directed toward reducing barriers to fruit and vegetable intake.
Plant-rich diets: Healthier for people and the planet
AJGP, 2023
Background There are strong links between the rise in unhealthy diets and non-communicable diseases, which are a major cause of morbidity and mortality in the community and have a strong impact on the health system. The current food system encourages poor food choices and fails to help many people follow the principles set out in the Australian Dietary Guidelines. There is also good evidence that healthier diets are likely to be more environmentally sustainable than the typical Australian diet. Objective New diets are constantly appearing, and it can be a confusing area for doctors and patients to make sense of their benefit. This paper aims to provide evidence that GPs can use to support healthier diets for their patients. Discussion General practitioners can provide education and motivation for patients to change their dietary patterns. This will involve choosing more healthy plant foods, with fewer highly processed products and less red meat, as currently recommended in the Australian Dietary Guidelines. Such dietary choices provide proven co-benefits for health and the environment.
Benefits and barriers to the consumption of a vegetarian diet in Australia
Public Health Nutrition, 2003
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 w...
Call for Chapters - Plant-based food consumption: products, consumers and strategies
This book explores the phenomenon of plant-based food consumption, more specifically the consumption of plant-based food following flexitarian, reducetarian, vegetarian and vegan diets. This emerging market addresses some specific consumer’s needs as well as societal needs in terms of health and sustainability. This book will provide an overview of crucially important consumer science and marketing aspects characterizing the plant-based food consumption phenomenon, more precisely: the products (what are the plant-based food products?what about health and nutritional issues?), the consumers (who are the plant-based food consumers?), and the strategies (how to approach this emerging market?). Moving from the analysis of consumers’ motivations and needs, this book will describe how companies manage new product development or old product rejuvenating process and it provides information about relevant consumer science and marketing strategies. The chapters will provide a theoretical background and short cases.
Nutritional narratives: cultural and communications perspectives on plant-based diets
This paper responds to a range of popular materials circulating in the public sphere asserting a plant-based (PB) diet is of benefit to humans and a protection against many chronic diseases. Although directed at a lay audience, books such as The China Study (Campbell & Campbell) are based upon extensive academic research, and highlight multiple health, environmental and social advantages of PB diets over traditional western diets. Arguments advocating PB nutrition, however, generally struggle to achieve traction in the public sphere. Narratives around PB food choices, and difficulties in shifting mainstream eating patterns, reflect the cultural symbolism attached to food, and the significance of food as an economic commodity. Moreover, the 'expert' status of the medical establishment privileges medical interventions over preventative PB approaches. This paper applies Cultural Studies and Health Communications perspectives to investigate bottlenecks preventing the adoption of a PD diet by a wider cross-section of the population.