Development and validation of the motivations to Eat Meat Inventory
Development and validation of the motivations to Eat Meat Inventory
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DOI：
10.1016/j.appet.2021.105210
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发表时间：
2021-03-31
期刊：
影响因子：
5.4
通讯作者：
Bleidorn, Wiebke
中科院分区：
文献类型：
--
作者：
Hopwood, Christopher J.;Piazza, Jared;Bleidorn, Wiebke
以前的研究表明，吃肉有四个主要动机：自然，正常，必要或好。然而，这些动机还没有被区分经验;缺乏一个测量工具，可以区分这些动机的文献，主要集中在吃肉的动机或理由一般，而不是这些动机之间的差异。我们开发了一个19项指标，吃肉动机清单（MEMI），在三个样本（总N = 2175）中拟合四因素模型，其中包括一个有大量素食者的样本。使用这种工具，我们生成了与每个动机相关的心理特征，并表明食肉动机的结构和相关性对于杂食动物和素食者来说是高度相似的。这项研究为研究肉食者和素食者吃肉的心理动机的变化提供了一个有价值的工具，并为理解这些不同动机的基础提供了一个初步框架。
Previous research suggests that there are four primary motives to eat meat: that it is natural, normal, necessary, or nice. However, these motives have not yet been distinguished empirically; the lack of a measurement tool that can distinguish these motives has contributed to a literature that focuses primarily on meat-eating motivation or justification in general, as opposed to differences between these motives. We developed a 19-item measure, the Motivations to Eat Meat Inventory (MEMI), that fit a four-factor model in three samples (total N = 2175), including one with a large number of vegetarians. Using this instrument, we generated psychological profiles associated with each motive, and showed that the structure and correlates of meat-eating motives is highly similar for omnivores and vegetarians. This research provides a valuable tool for studying variation in psychological motives for eating meat among both meat-eaters and vegetarians and provides an initial framework for understanding the underpinnings of these different motivations.