Ethnic differences in attitudes, beliefs, and patterns of meat consumption among American young women meat eaters.
Ethnic differences in attitudes, beliefs, and patterns of meat consumption among American young women meat eaters.
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DOI：
10.4162/nrp.2023.17.1.73
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发表时间：
2023-02
影响因子：
2.4
通讯作者：
Lee KJ
中科院分区：
文献类型：
--
作者：
Choi SE;Lee KJ
肉食者面临着肉类消费的冲突，由于最近越来越多的要求减少肉类饮食，以促进人类和环境健康。对消费肉类的态度已被证明是特定的文化。因此，本研究的目的是探讨在一个年龄和性别均质但种族不同的群体中，肉食者在态度、信仰和肉食消费模式方面的文化差异。在这项2014年在纽约市进行的横断面研究中，（白人= 25%;黑人= 20%;东亚人= 35%; 20-29岁的西班牙裔（20%）完成了一份问卷，其中包括一系列关于肉类消费行为的问题，这些问题涉及肉类消费量、烹饪方法、过去和未来的肉类消费变化，以及对健康和肉类消费之间关系的态度和信念。Logistic和多元回归分析被用来评估变量对肉类消费的影响。黑人的年度肉类总消费量最高（64.2公斤），其次是东亚人（53.6公斤）、白人（46.9公斤）和西班牙裔（35.8公斤）。黑人比其他种族吃更多的鸡肉（P < 0.001），东亚人吃更多的猪肉和加工肉类（P < 0.001）。无论种族如何，烧烤/烘烤/烧烤是首选的烹饪方法，蔬菜大多作为配菜食用。超过一半的参与者表示打算减少未来的肉类消费。东亚人更强烈地将肉类视为节日食品（P < 0.001），并且对屠宰动物的内疚感（P = 0.11）比其他群体少。在对肉类消费的消极态度方面，没有发现种族群体之间的差异。结果表明，种族在态度，信仰和肉类消费模式方面存在差异。无论种族如何，吃肉的参与者几乎一致表示愿意减少未来的肉类消费。希望这些发现有助于制定文化定制的干预措施，有效减少肉类消费。
Meat eaters face conflicts over meat consumption due to recent increasing demands for reduced-meat diets to promote human and environmental health. Attitudes toward consuming meat have been shown to be culture-specific. Thus, this study was performed to examine cultural differences in attitudes, beliefs, and patterns of meat consumption among meat eaters in a group homogeneous in terms of age and sex but with diverse ethnicities. In this cross-sectional study conducted in New York City in 2014, 520 female meat eaters (Whites = 25%; Blacks = 20%; East Asians = 35%; Hispanics = 20%) aged 20–29 completed a questionnaire consisting of a series of questions on meat consumption behaviors, which addressed amounts of consumption, cooking methods, past and future changes in meat consumption, and attitudes and beliefs regarding relationships between health and meat consumption. Logistic and multiple regression analyses were used to assess the effects of variables on meat consumption. Blacks had the highest annual total meat consumption (64.2 kg), followed by East Asians (53.6 kg), Whites (46.9 kg), and Hispanics (35.8 kg). Blacks ate significantly more chicken than the other ethnic groups (P < 0.001), and East Asians ate significantly more pork and processed meat (P < 0.001). Regardless of ethnicity, grilling/roasting/broiling were the preferred cooking methods, and vegetables were most consumed as a side dish. More than half of the participants expressed an intention to decrease future meat consumption. East Asians more strongly perceived meat as a festive food (P < 0.001) and were less guilty about the slaughtering animals (P = 0.11) than other groups. No differences were found between the ethnic groups regarding negative attitudes to meat consumption. The results show that ethnicities differ in terms of attitudes, beliefs, and patterns of meat consumption. Irrespective of ethnicity, the meat-eating participants almost unanimously demonstrated a willingness to reduce future meat consumption. It is hoped these findings aid the formulation of culturally-tailored interventions that effectively reduce meat consumption.
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影响因子：
3.7
作者：
Diehl, M;Coyle, N;LabouvieVief, G
通讯作者：
LabouvieVief, G
影响因子：
5.4
作者：
Hopwood, Christopher J.;Piazza, Jared;Bleidorn, Wiebke
通讯作者：
Bleidorn, Wiebke
DOI：
10.1016/s0022-3182(99)70400-0
发表时间：
1999-03-01
期刊：
JOURNAL OF NUTRITION EDUCATION
影响因子：
--
作者：
Devine, CM;Sobal, J;Connors, M
通讯作者：
Connors, M
影响因子：
1.3
作者：
Hayden, B
通讯作者：
Hayden, B
影响因子：
168.9
作者：
Friel, Sharon;Dangour, Alan D.;Haines, Andy
通讯作者：
Haines, Andy