Dissertations / Theses on the topic 'Vegetarianos y veganos'
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Vargas, Seguel Patricia Alessandra. "El discurso de los y las jóvenes ambientalistas, veganos, vegetarianos y animalistas; y la construcción de la identidad juvenil." Tesis, Universidad de Chile, 2009. http://www.repositorio.uchile.cl/handle/2250/105752.
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El presente texto representa el trabajo de tesis de post grado desarrollado durante los años 2008 y 2009, en el marco del Programa de Magíster en Psicología mención Psicología Comunitaria en la Facultad de Ciencias Sociales de la Universidad de Chile. Este trabajo tiene como soporte un conjunto de reflexiones, observaciones empíricas y entrevistas en profundidad realizadas en la ciudad de Santiago de Chile, a partir de la segunda mitad del año 2008 hasta el año 2009 inclusive, a jóvenes hombres y mujeres pertenecientes a agrupaciones ambientalistas, animalistas, veganas, vegetarianas, entre otras, cuyo ámbito de influencia tiene el propósito de preservar y difundir la protección del medio ambiente.
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Araujo, Gabriella Ribeiro da Silva e. "Aspectos e implicações associados à aceitabilidade de simulacros de materiais de origem animal, em materiais artificiais, no vestuário de usuários vegetarianos veganos." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/100/100133/tde-15022017-101354/.
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Em relação ao vestuário utilizável pelo público vegano (indivíduos que se abstêm, por motivos éticos e/ou ideológicos, na medida do possível, do consumo de produtos e serviços provenientes do reino animal), há diversas alternativas sintéticas aos materiais de origem animal que os substituem em suas funções práticas, estéticas e/ou simbólicas. De arremedos burlescos a imitações fidedignas da realidade, simulacros de peles, penas, pelos, ossos e secreções de animais, à primeira vista, de perto, de longe e/ou aos olhos de leigos, em diferentes graus de realismo, figuram aspectos estéticos e sensoriais que os tornam difíceis de serem distinguidos de genuínos materiais de origem animal. Neste contexto, o presente estudo concerne uma investigação qualitativa exploratória de caráter sobretudo fenomenológico, acerca da reflexão sobre a problemática de possíveis implicações conceituais e práticas mais notáveis, sob o enfoque ético, estético, sociológico, semiótico e prático, da ideia de simulacro, emulação e cópia de materiais de origem animal e/ou que façam referência, alusão ou evoquem aspectos exteriores de corpos de animais em vestuário de veganos. Para tanto, a partir de levantamentos de comentários de usuários veganos em redes sociais da internet, aplicação de questionários e entrevistas em profundidade com usuários, ativistas do movimento vegano e especialistas teóricos, espera-se, com esta contribuição, iluminar os campos do design de moda, do veganismo e, consequentemente, dos direitos dos animais. Alguns dos resultados desta investigação sugerem, por exemplo, que, enquanto, para alguns usuários, o recurso a alternativas consideradas como veganas seria aceitável pelo fato de substituírem atributos funcionais, estéticos e até afetivos de roupas e acessórios diretamente associados, por eles, a sofrimento, para outros usuários, seria objeto de reprovação. Segundo parte dos respondentes, devido ao razoável grau de fidedignidade de vários destes simulacros, o mero uso deste tipo de material artificial resultaria pouco aceitável por ser insuficientemente discernível de materiais derivados de corpos de animais. Nestes casos, esta verossimilhança poderia, segundo eles, indiretamente promover a ideia de que o uso de materiais de origem animal seria admissível, contribuindo, assim, para estimular o consumo de vestuário não condizente com a ideologia que adotamIn the cathegory of clothing which can be worn by the vegan public that is, by those who abstain as much as possible from consuming products and services of animal origin for ethical and ideological reasons there are various synthetic alternatives to materials of animal origin which fulfill the practical, aesthetic and/or symbolic functions. From burlesque copies to reliable imitations, like those of leather, feathers, fur, bones and animal secretionswith different degrees of realism, they haveat first, up close, or from a distance and/or to the eyes of laypeople, aesthetic and sensorial aspects that make it difficult to distinguish from genuine materials of animal origin. This study is a qualitative, exploratory, phenomenological investigation about the problematic of some of the most notable possible conceptual and practical implications, from the practical, aesthetic, philosophical, sociological and ethical viewpoints, of the idea of imitation, emulation and copying of materials of animal origin or materials which make a reference or allusion to, or which evoke exterior aspects of, animals bodies in vegans\' clothing.To this end, based on searches for vegan users comments in online social media, questionnaires and in-depth interviews with users, vegan movement activists and theoretical specialists (like ethics philosophers and designers specializing in ethical fashion), the aim of this study, based on conclusions obtained through analysis of these different points of view, is to illuminate the fields of fashion design, veganism and consequently, animal rights. Results of this investigation suggest, for instance, that for some users, making use of alternatives considered vegan would be an acceptable practice because they would replace functional, aesthetic and even affective attributes of clothing and accessories that such users otherwise associate with pain, while for other users this option would be objectionable. According to some respondents, due to the reasonably high level of visual similarity of various types of such simulacra, merely employing these animal byproducts would be considered less acceptable, given their insufficiently discernible distinction from animal-body materials. In such instances, they felt this verisimilitude could indirectly foster the idea that the use of such animal-origin material would be acceptable, therefore contributing to promoting the consumption of clothing of a type which is against the principles they adopt
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Morin, Étienne. "Programme d’interventions nutritionnelles centrées sur une alimentation végétale minimalement transformée : évaluation des effets et exploration des déterminants influençant les choix alimentaires chez des adultes à risque de maladies cardiovasculaires." Mémoire, Université de Sherbrooke, 2016. http://hdl.handle.net/11143/9770.
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Résumé : Contexte: Les maladies cardiovasculaires (MCV) sont un enjeu contemporain de santé publique. Or, des recherches cliniques démontrent que certaines interventions sont efficaces dans leur traitement et prévention. Il s’agit d’interventions nutritionnelles éducatives priorisant des aliments végétaux minimalement transformés (VMT). Ces interventions promeuvent l’adoption de postures alimentaires se caractérisant par la consommation à volonté d’une grande variété d’aliments d’origine végétale (e.g. légumineuses, céréales entières, fruits, légumes) et par une diminution de la consommation d’aliments d’origine animale (e.g. viandes, œufs et produits laitiers) et ultra-transformés (e.g. riches en sucres, sel ou gras, et faibles en fibres). Objectifs: À l’aide d’un devis mixte concomitant imbriqué, nous avons évalué les effets d’un programme d’interventions éducatives visant à augmenter la consommation de VMT chez des adultes à risque de MCV et exploré les déterminants des modifications comportementales observées. Méthodologie : Divers paramètres physiologiques et anthropométriques ont été mesurés pré-post programme (n = 72) puis analysés avec un test t pour échantillons appariés ou un test signé des rangs de Wilcoxon. D’autre part, 10 entretiens semi-dirigés ont été réalisés post-programme et soutenus par un guide d’entretien basé sur le Food Choice Process Model. Les verbatims intégraux ont été codés selon la méthode d’analyse thématique. Résultats : Après 12 semaines, le poids (-10,5 lb, IC 95 %: 9,0-12,0), le tour de taille (-7,4 cm, IC 95 %:6,5-8,4), la tension artérielle diastolique (-3,2 mmHg, IC 95 %: 0,1-6,3), le cholestérol total (-0,87 mmol/ L, IC 95 %:0,57-1,17), le cholestérol LDL (-0,84 mmol/ L, IC 95 %: 0,55-1,13) et l’hémoglobine glyquée (-1,32 %, IC 95 %:-0,17-2,80) se sont significativement améliorés. L’analyse thématique des données qualitatives révèle que le programme, par la stimulation de valeurs de santé, d’éthique et d’intégrité, favorise la transformation des choix alimentaires vers une posture davantage axée sur les VMT durant une période clé du parcours de vie (i.e. pré-retraite). D’autres déterminants pouvant favoriser l’adoption d’une alimentation VMT ont été identifiés, dont les bénéfices importants observables à court terme, l’absence de restriction à l’égard de la quantité d’aliments VMT et le développement de compétences de planification dans l’acquisition et la préparation des aliments. Conclusion : Une intervention priorisant les VMT permet d’améliorer le profil cardiométabolique d’individus pré-retraités en raison de ses caractéristiques intrinsèques, mais aussi parce qu’elle modifie les valeurs impliquées dans les choix alimentaires.Abstract : Background: Cardiovascular disease (CVD) is a contemporary public health issue. However, clinical research shows that some interventions are effective in its treatment and prevention: nutrition education programs prioritizing whole plant foods (WPF). These interventions promote the adoption of diets characterized by the unlimited consumption of a wide variety of plant foods (e.g. legumes, whole grains, fruits, vegetables) and a decrease in consumption of animal (e.g. meat, eggs and dairy products) and highly processed foods (e.g. high in sugar, salt or fat and low in fiber). Objectives: Using a nested concomitant mixed design, we evaluated the effects of a nutrition education program to increase the consumption of WPF in adults at risk of CVD and explored the determinants of the observed behavioral changes. Methodology: Various physiological and anthropometric parameters were measured pre-post program (n = 72) and analyzed with t test for paired samples or signed rank test Wilcoxon. Also, 10 semi-structured interviews were conducted post-program, supported by an interview guide based on the Food Choice Process Model. The full transcripts were coded according to thematic analysis method. Results: After 12 weeks, weight (-10.5 lbs, 95 % CI: 9.0-12.0), waist circumference (-7.4 cm, 95 % CI: 6.5-8.4), diastolic blood pressure (-3.2 mmHg, 95 % CI: 0.1-6.3), total cholesterol (-0.87 mmol/ L, 95 % CI: 0.57-1.17), LDL cholesterol (-0.84 mmol/ L, 95 % CI: 0.55-1.13) and HbA1c (-1.32 %, 95 % CI - 0.17-2.80) improved significantly. Thematic analysis of qualitative data reveals that the program, by stimulating values such as health, ethics and integrity, promote the transformation of food choices towards a more whole-foods plant-based dietary pattern during a key period of participants’ life course (i.e. early retirement). Other determinants that can help orient food trajectory towards more WPF have been identified, including the significant short term benefits, the lack of restriction on the amount of WPF and development of planning skills in acquiring and preparing food. Conclusion: A nutrition education program prioritizing WPF improves the cardio-metabolic profile individuals in their pre-retirement because of its intrinsic characteristics, but also because it changes their food choice values.
Resumen : Contexto: Las enfermedades cardiovasculares (ECV) son un asunto contemporáneo de salud pública. Sin embargo, la investigación clínica demuestra que algunas intervenciones son eficaces en su tratamiento y prevención. Se trata de intervenciones nutricionales educativas que priorizan los alimentos vegetales mínimamente procesados (AVMP). Estas intervenciones promueven la adopción de posturas alimenticias que se caracterizan por el consumo ilimitado de una amplia variedad de alimentos de origen vegetal (e.g. legumbres, granos enteros, frutas, verduras) y una disminución en el consumo de alimentos de origen animal (e.g. carne, huevos y productos lácteos) y altamente procesados (e.g. es decir, alto contenido de azúcar, sal o grasa y bajo en fibras). Objetivo: Con el uso de un diseño mixto concurrente se evaluaron los efectos de un programa compuesto de diversas intervenciones educativas enfocadas en el incremento del consumo de AVMP en adultos en situación de riesgo de ECV. Así mismo, se exploraron los determinantes de los cambios de comportamientos observados. Material y métodos: Se midieron varios parámetros fisiológicos y antropométricos antes y después del programa (n = 72) los cuales se analizaron con la prueba t para muestras pareadas o prueba de los rangos con signo de Wilcoxon. Ademas, se llevaron a cabo 10 entrevistas semi-estructuradas post-programa apoyados por una guía de entrevista basada en el Food Choice Process Model. Las transcripciones completas fueron codificadas de acuerdo al método de análisis temático. Resultados: Después de 12 semanas, el peso (-10.5 lbs, IC 95 %: 9.0 a 12.0), la circunferencia de la cintura (-7.4 cm, IC 95 %: 6.5 a 8.4), la presión arterial diastólica (-3.2 mmHg, IC 95 %: 0.1 a 6.3), el colesterol total (-0.87 mmol/ L; IC 95 %: 0.57 a 1.17), el colesterol LDL (-0.84mmol/ L, IC 95 %: 0.55 a 1.13) y la HbA1c (-1.32 %, IC 95 % - 0.17 a 2.80) mejoraron significativamente. El análisis temático de los datos cualitativos revela que el programa, mediante la estimulación de valores de la salud, la ética y la integridad, favorece la transformación de la elección de alimentos hacia una postura más centrada en los AVMP durante un período clave del ciclo de vida (e.g. la jubilación temprana). Otros determinantes que pueden promover la adopción de una postura alimenticia más centrada en los AVMP han sido identificados, incluyendo los beneficios significativos observados a corto plazo, la falta de restricción en la cantidad de AVMP y el desarrollo de habilidades de planificación en la adquisición y preparación de alimentos. Conclusiones: Un programa de intervenciones educativas que favorece el consumo de AVMP mejora el perfil cardio-metabólico de las personas pre-jubiladas no sólo gracias a sus características intrínsecas, sino también al cambio de valores que intervienen en la elección de los alimentos.
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Hirschler, Christopher A. "An examination of vegan's beliefs and experiences using critical theory and autoethnography." Cleveland, Ohio : Cleveland State University, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=csu1211977933.
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Thesis (Ph.D.)--Cleveland State University, 2008.Abstract. Title from PDF t.p. (viewed on Oct. 7, 2008). Includes bibliographical references (p. 412-464) and appendices. Available online via the OhioLINK ETD Center. Also available in print.
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SORRENTINO, FELICE. "Evaluation of the impact of vegan-vegetarian diets on maternal-fetal health in pregnancy: our experience." Doctoral thesis, Università di Foggia, 2021. https://hdl.handle.net/11369/425268.
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La dieta mediterranea e la dieta vegana-vegetariana hanno riscosso un interesse crescente negli ultimi anni, soprattutto per i loro effetti benefici sulle malattie cardiovascolari, sulla sindrome metabolica e sulle malattie oncologiche. L'Accademia di nutrizione e dietetica nel 2009 ha stabilito che le diete vegetariane opportunamente pianificate, comprese le diete vegetariane o totalmente vegane, sono salutari, adeguate dal punto di vista nutrizionale e possono fornire benefici per la salute nella prevenzione e nel trattamento di alcune malattie. Le diete vegetariane ben pianificate sono appropriate per gli individui durante tutte le fasi del ciclo di vita, compresa la gravidanza, l'allattamento, l'infanzia e l'adolescenza, e per gli atleti. La gravidanza è una situazione unica e particolare poiché l'organismo deve far fronte non solo alle esigenze nutrizionali della madre ma anche alla crescita regolare del feto. Un'alimentazione adeguata è quindi uno degli aspetti più importanti per vivere al meglio questo momento. Il crescente utilizzo di diete vegane-vegetariane nelle popolazioni "ricche" richiede la necessità di valutarne rischi e benefici durante la gravidanza poiché i dati in letteratura sono piuttosto scarsi ed eterogenei con risultati molto contrastanti. Nord et al. nel 2000, dopo
aver arruolato circa 8.000 bambini, ha riportato un aumento del rischio di ipospadia nei figli di madri vegetariane (odds ratio aggiustato, aOR 4,99, intervallo di confidenza 95%, IC 95% 2,1-11,88). Pertanto il rischio di ipospadia necessita di ulteriori indagini per identificare potenziali fattori confondenti e dovrebbe essere menzionato nella consulenza con i pazienti. Inoltre, le donne vegetariane possono soffrire di carenza di calcio, zinco, DHA, vitamina B12 e ferro. Il DHA contribuisce al normale sviluppo del cervello e degli occhi nel feto e nel neonato allattato al seno e il suo fabbisogno in gravidanza è aumentato di 100-200 mg al giorno. Le donne che decidono di seguire queste abitudini alimentari anche durante la gravidanza devono essere seguite da esperti e monitorate durante la gravidanza e durante l'allattamento per essere integrate con nutrienti carenti.The Mediterranean diet and vegan-vegetarian diets have gained increasing interest in recent years, especially for their beneficial effects on cardiovascular diseases, metabolic syndrome and cancer diseases. The Academy of Nutrition and Dietetics in 2009 established that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes. Pregnancy is a unique and particular situation since the body has to cope not only with the nutritional needs of the mother but also with the regular growth of the fetus. Adequate nutrition is therefore one of the most important aspects to better enjoy this moment. The growing use of vegan-vegetarian diets in "rich" populations requires the need to evaluate their risks and benefits during pregnancy since the data in the literature are rather scant and heterogeneous with very contrasting results. North et al. in 2000, after enrolling about 8,000 children, reported an increased risk of hypospadias in children of vegetarian mothers (adjusted odds ratio, aOR 4.99, 95% confidence interval, 95% CI 2.1-11.88). Therefore the risk of hypospadias needs further investigation to identify potential confounding factors, and should be mentioned in counselling with patients. Also, vegetarian women can suffer from calcium, zinc, DHA, vitamin B12 and iron deficiency. DHA contributes to normal brain and eye development in the fetus and breast-fed infant and its requirement in pregnancy is increased by 100-200 mg per day. Women who decide to follow these eating habits even during pregnancy must be followed by experts and monitored during pregnancy and during breastfeeding to be supplemented with deficient nutrients.
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Hines, Danita Martha. "VEGETARIANS AND VEGANS IN KENTUCKY." UKnowledge, 2010. http://uknowledge.uky.edu/gradschool_theses/49.
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Kentucky has a health crisis and most of the causes can be linked to diet, smoking and physical activity. Vegetarian and vegan diets have numerous benefits for many diet related health problems such as obesity, heart disease, Type 2 diabetes and certain cancers. There has been limited research on vegetarians and vegans in the United States and none in Kentucky. This study used an anonymous electronic survey to examine the different characteristics, behaviors, experiences and opinions of adult vegetarians and vegans in Kentucky. Results were compared to statistical data reported on the general population of Kentucky. Calculated body mass index (BMI) from self-reported height and weight showed 36% of vegetarians and 21% of vegans to be overweight or obese compared to 67% of the general Kentucky population being overweight or obese. The impact on BMI due to type of plant based diet (vegetarian or vegan) was found to be of greater significance (p=0.0030) than that of exercise. Reports from both groups indicated that they may be underserved by health care professionals. These findings have important implications for dietitians, dietetics education programs and health care providers concerned with high rates of obesity and chronic diseases.
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Greif, Sergio. "Caracterização do consumo alimentar e habitos associados a saude em vegetarianos do estado de São Paulo." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254965.
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Orientador: Maria Aparecida Azevedo Pereira da SilvaDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-04T15:43:12Z (GMT). No. of bitstreams: 1 Greif_Sergio_M.pdf: 673441 bytes, checksum: 7cee01c992e6347ebdd16707e1e077f0 (MD5) Previous issue date: 2005
Mestrado
Consumo e Qualidade de Alimentos
Mestre em Alimentos e Nutrição
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Lindman, Julia. "Vegansk kosthållning : En kvantitativ studie om upplevelser, erfarenheter och kostmönster hos veganer." Thesis, Umeå universitet, Institutionen för kostvetenskap, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-157362.
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Bakgrund Vegetarisk kosthållning blir vanligare och intresset för veganism ökar. Kosthållningen kan innebära hälsofördelar vilket är ett av motiven till veganism. Trots ökad popularitet cirkulerar fortfarande fördomar kring kosthållningen. Syfte Syftet med studien var att undersöka veganers motiv till, upplevelser av och eventuella svårigheter med kosthållningen. Syftet med studien var även att undersöka veganers uppgivna intag av frukt, grönsaker och bär, utrymmesmat, ersättningsprodukter samt kosttillskott. Metod Veganer rekryterades via Facebook där 517 veganer besvarade en webbenkät innehållande frågor om bland annat motiv till veganism, upplevda hälsoförändringar, livsmedelsintag och svårigheter. Statistiska test som användes var: Chi-två test, Mann-Whitney U-test, Kruskal-Wallis test, Spearman correlation coefficient och One sample Wilcoxon Ranked. Signifikansnivån sattes till p<0,05. Resultat De vanligaste motiven till veganism var etik (94,2%), miljö (60,1%) och hälsa (41,2%). Många deltagare hade upplevt positiva hälsoförändringar efter kostombytet, (77,3%) till exempel mindre mag-tarmbesvär (45,8%) och mera energi (41,8%). Deltagarna uppgav att omgivningen ofta hade åsikter om kosthållningen (p<0,001), samtidigt som de försökte inspirera omgivningen att äta växtbaserat (p<0,001). Den vanligaste svårigheten med kosthållningen var restaurangbesök (34,6%). Majoriteten av deltagarna använde sojabaserade köttersättningsprodukter (99,6%) och mjölkersättningsprodukter (99%). Kosttillskott användes frekvent (85,5%), framför allt B12 (56,3%). Slutsats Veganerna åt mera frukt, grönsaker och kosttillskott än genomsnittspopulationen. Många veganer upplevde dock svårigheter med kosthållningen. Detta kunde leda till undvikande av växtbaserad kost trots möjliga hälsofördelar. Även om det fanns hälsofördelar med kosthållningen valde majoriteten av veganer kosten av etiska skäl. Trots utmaningarna är det lättare att vara vegan idag. Till exempel är utbudet av ersättningsprodukter större än tidigare. Detta underlättar vardagen för veganer men kan dock innebära ett mindre näringsrikt matintag, vilket kan göra den veganska kosthållningen mindre fördelaktig.
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Troncale, Rawls Shannon. "Sustained efforts and collective claims : the social influence of the vegan movement from 1944 to present." Thesis, Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/4135.
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Thelander, Jeanette. "Kannibaler och veganer : avstånd och gränsdragningar i köttets värld." Thesis, Högskolan på Gotland, Institutionen för humaniora och samhällsvetenskap, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hgo:diva-1129.
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There are several ways in which people can relate to eating or not eating animals. This essay is focussing two main strategies: Making distances and drawing borders. Today, there are several reasons for not eating meat, including environmental reasons, individual and public health reasons, ethical reasons and more. Yet, people eat more meat than ever. According to the UN, this is a major problem. In 2006 the report Livestock’s long shadow pointed out that meat consumption was a bigger problem from an environmental point of view, than global transports, including air-traffic. At the same time, western societies are becoming both more animal friendly (when it comes to companion animals) and more animal abusive (when it comes to production animals). There seems to be a lot of empathy for animals, yet people choose to hurt them, kill them and eat them. This essay, with a feministic approach, tries to reveal what mechanisms are behind this ambigous behaviour. The findings suggest that the border line between humans and animals is blurred due to several reasons.Att äta eller inte äta djur är en fråga som det går att förhålla sig till på olika sätt. Den här uppsatsen fokuserar på två huvudstrategier: Avståndstagande och gränsdragningar. I dag finns många anledningar till att inte äta kött, till exempel miljöskäl, hälsoskäl (såväl individuella som folkhälsomässiga), etiska skäl med flera. Ändå äter jordens befolkning mer kött än någonsin. Enligt FN är det ett stort problem. Rapporten "Livestock's long shadow" som kom ut 2006, pekar ut köttkonsumtionen som ett större miljöproblem än världens samlade transporter, inklusive flygtransporter. Samtidigt, håller västerländska samhällen på att bli allt mer djurvänliga (när det handlar om sällskapsdjur) och allt mer djurfientliga (när det handlar om så kallade produktionsdjur). Det finns uppenbarligen mycket empati för djuren, ändå väljer människor att göra dem illa, döda dem och äta dem. Den här uppsatsen försöker ur ett feministiskt perspektiv undersöka de mekanismer som ligger bakom detta ambivalenta beteende. Resultatet tyder på att gränsen mellan människa och djur är en kulturell konstruktion som håller på att suddas ut, av flera skäl.
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Furfuro, Taynah Lara. "Consequências metabólicas das dietas paleolítica e vegetariana/vegan." Bachelor's thesis, [s.n.], 2020. http://hdl.handle.net/10284/9667.
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Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de licenciada em Ciências da NutriçãoCom o passar do tempo, os padrões alimentares sofreram processos de ramificação de modo a adequarem-se a diferentes necessidades, surgindo abordagens dietéticas díspares. Como tal, o objetivo desta investigação é identificar consequências metabólicas de duas destas vertentes: a dieta paleolítica e a dieta vegetariana/vegan. Assim, foi feita uma pesquisa bibliográfica com as expressões “paleolithic diet AND metabolism” e “vegetarian diet AND metabolism” na base de dados PubMed e Scielo. Por um lado, a dieta paleolítica tenta reproduzir um padrão alimentar mais próximo do dos nossos ancestrais, preferindo alimentos provenientes da terra, da caça e da pesca. Alguns estudos levantam a hipótese desta dieta apresentar benefícios na síndrome metabólica. No entanto, pode promover um aumento do risco de deficiências vitamínicas e minerais devido às restrições específicas inerentes a esta dieta. Por outro lado, o vegetarianismo é um termo bastante vasto pois inclui diferentes vertentes dependendo dos alimentos de origem animal que exclui sendo, de uma forma geral, uma dieta à base de alimentos de origem vegetal. É estudada por diversos investigadores que admitem a possibilidade da mesma diminuir o risco de desenvolvimento de doenças cardiovasculares. Contudo, a adoção de uma dieta vegetariana/vegan desequilibrada acarreta um aumento do risco de carências de alguns micronutrientes derivadas da exclusão de grupos alimentares. Assim, apesar de serem necessários mais estudos que clarifiquem os possíveis benefícios e riscos de cada dieta, é possível concluir que qualquer uma delas deve ser devidamente acompanhada nutricionalmente para permitir um aporte adequado de todos os nutrientes necessários para a saúde.
Over time, the dietary patterns undergone branching process to adapt to dissimilar needs, hence arising different dietary approaches. As such, the purpose of this investigation is to identify the metabolic consequences of two of said strands: the Paleolithic diet and the vegetarian/ vegan diet. On this account, a literature research was made applying the expressions “paleolithic diet AND metabolism” and “vegetarian diet AND metabolism” in the PubMed and Scielo database. On one hand, the Paleolithic diet tries to reproduce a dietary pattern closer to those of our ancestors, mainly adopting foods from the land, hunting and fishing. Some studies suggest that the metabolic syndrome benefits from this diet, however, it can also promote an increased risk of vitamin and mineral deficiencies due to its specific dietary restrictions. On the other hand, vegetarianism is an extremely broad term, as it includes different regards depending on which animal products are being excluded, however being, in general, a plant-based diet. Researchers admit the possibility of it decreasing the risk of developing cardiovascular diseases; nevertheless, embracing an unbalanced vegetarian/ vegan diet leads to an increased risk of some micronutrient’s deficiencies due to the exclusion of certain food groups. As follows, granting more studies should be carried out to elucidate the possible benefits and downsides of each diet, embracing any of these should go along with a well considered plan that includes all nutrients indispensable for one’s health.
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Coelho, Rita. "Veganism : Motivations and obstacles." Thesis, Linnéuniversitetet, Institutionen för samhällsstudier (SS), 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-88848.
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The interest in vegetarianism and veganism is increasing and the dietary option of abstaining from animal food products is currently a widely discussed and social relevant issue.The present study aims to provide a quantitative overview of the vegan diet, particularly the sociological aspects related to adoption, maintenance and obstacles connected with this diet. A web-based survey was conducted on facebook groups related tovegetarianism and veganism. 8531 participants (86.3% females) answered the survey, from those 6761 were vegan. Moral/ethical, animal and environmental protection, and health benefits seem to be the main reasons to adopt a vegan diet. Furthermore, demographic factors seem to have an effect on both the adoption and maintenance of a vegan diet. Younger participants appear to put more relevance on ethical/moral reasons, environmental and animal protection for adopting and maintaining a vegan diet. Living in a vegan household suggests less perceived difficulties and obstacles to the maintenance of a vegan diet and highers the relevance of moral/ethical reasons, environmental and animal protections as main motivations for a vegan diet. Also, being a female seems to higher health benefits as a source of inspiration to start a vegan diet but it also seems to increase the perceived difficulties.
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Guimarães, Maria de Lancastre. "Os riscos microbiológicos e nutricionais da cozinha vegetariana: estudo do caso: restaurante de cozinha vegetariana." Master's thesis, Escola Superior de Hotelaria e Turismo do Estoril, 2011. http://hdl.handle.net/10400.26/2457.
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As principais razões para um individuo se tornar vegetariano são o respeito e a protecção da vida animal e do ambiente, a saúde e os motivos religiosos e filosóficos. Vários estudos indicam que os vegetarianos têm tendência para serem mais saudáveis do que os não vegetarianos.
De entre os vários tipos de vegetarianismo, os vegans são aqueles que precisam de ter uma alimentação mais cuidada, isto é, têm que ter acesso a bastante informação nutricional, uma vez que caso falte algum nutriente, este tem que ser substituído por um complemento. Um dos principais nutrientes que podem faltar nesta dieta é a vitamina B12.
A dieta vegetariana em geral é composta por outros alimentos como, por exemplo, o seitan e também há mais tendência para o consumo de frutas e legumes.
O objectivo deste estudo foi identificar os riscos microbiológicos e nutricionais da Cozinha Vegetariana. O restaurante em estudo está situado em Sintra e é um restaurante de cozinha vegetariana, em que a ementa é variada todos os dias. Foi necessário avaliar o perfil do consumidor (através de inquéritos), analisar microbiologicamente alguns pratos (34 amostras recolhidas) e reconhecer os riscos nutricionais (através da pesagem de 30 pratos diferentes).
Através dos inquéritos percebemos que dos 74 clientes inquiridos apenas 20% são vegetarianos. O sexo predominante é o feminino, na classe dos 30 aos 40 anos. A maioria vive em Sintra e arredores, tendo também a maioria uma licenciatura. 53.3% dos clientes não vegetarianos frequentam este restaurante porque apreciam este tipo de comida e 26.7% apenas gostam de experimentar novos pratos. Dos clientes vegetarianos a maior parte são ovo-lactos e as suas motivações para mudarem para esta dieta são as preocupações com a saúde porque acham que a cozinha vegetariana é mais saudável.
Na parte nutricional podemos verificar que alguns pratos têm demasiadas calorias para o que seria de esperar, como por exemplo, os pratos que incluem massas.
Em relação às análises microbiológicas observou-se que alguns pratos deram resultados “não satisfatórios” pela insuficiente desinfecção dos legumes/saladas cruas, ou mesmo pela temperatura de armazenamento.
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As análises às superfícies de corte de legumes crus foram feitas em dois períodos, a meio do dia de trabalho e no fim do dia. Verificou-se que no fim do dia as análises deram melhores resultados.
Quanto às análises feitas à qualidade do ar, estas foram efectuadas na vitrina onde estão expostas as saladas e legumes crus e na cozinha. Os resultados menos satisfatórios foram encontrados na cozinha, uma vez que esta é aberta para o restaurante há mais circulação de ar, o que faz com que existam mais bactérias não desejáveis.The main reasons for a person to become vegetarian are the respect and protection of animals and environment, the health, religion and philosophy. Several studies indicate that vegetarians have a tendency to be healthier than non-vegetarians. Amongst the various types of vegetarianism the vegans have to be extra cautious with their food, that is, they must have access to sufficient information about the kind of food they eat, if a nutrient is missing and if this is the case, a complement will be necessary. One of the main nutrients missing in the vegan diet is vitamin B12. The vegetarian diet includes different types of food like seitan and also there is a tendency to consume more fruit and vegetables. The objective of this study was to identify the microbiologic and nutritional risks of vegetarian cooking. The restaurant in question is situated at Sintra and logically is a vegetarian restaurant catering for different menus everyday. The type of clients was taken into consideration (through surveys), the microbiologic analysis of some dishes was made (34 samples) and the nutritional risks were investigated (by weighing 30 different dishes). Through the surveys we could conclude that 20% of the 74 clients inquired are vegetarians. Most are female between the ages of 30 and 40. Almost all the clients live at Sintra and surroundings and have a university degree. 53.3% of the non-vegetarian clients come to this restaurant because they appreciate this type of food and 26.7% enjoy trying new dishes. Most vegetarian customers are ovo-lacto and they have embraced this diet for health reasons, as they find vegetarian food healthier. On the nutritional side we can verify that some dishes have, as unexpected, too many calories, for example, those which include pasta. Regarding the microbiologic analysis the results of some dishes are “non-satisfactory” due to the inefficient disinfection of vegetables or raw salads or even the storage temperature. xii The analyses to the raw vegetables cutting-boards were done in the middle of the day and the closing time. The results of the later were better. Analysis to the quality of the air was done to the show-window where raw vegetables and salads are kept and the kitchen. The less satisfactory results were in the kitchen as it is opened to the restaurant and, therefore, there is more circulation of air and, in consequence, more bacteria can be found.
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Franko, Emily. "You Are Who You Eat With: Barriers to Adopting Animal-Free Diets." Thesis, Boston College, 2017. http://hdl.handle.net/2345/bc-ir:107377.
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Thesis advisor: Juliet SchorThis study investigates the barriers to adopting vegetarian and vegan diets. Why do people who try to adopt these diets fail to maintain them? Why do people who identify as vegetarian or vegan allow exceptions in their diets? This study used a series of intensive interviews and a survey to answer these research questions. Interviews and survey responses revealed the following barriers to maintaining vegetarianism/veganism: social barriers, a lack of vegetarian/vegan options, a loss of a “black-and-white” perspective on diet, nutritional barriers, personal cravings, time barriers, and a tendency to subscribe to gendered meanings of meat eating. Social barriers were the most salient challenges for study participants. Participants indicated that they commonly encountered several types of social barriers while attempting to maintain vegetarian/vegan diets. This study concluded that cultural norms must change in order for people to find vegetarian/vegan diets more viable. Most significantly, this study found that having a supportive social network of people who adhere to a similar diet is extremely important for people as they try to maintain vegetarianism/veganism
Thesis (BA) — Boston College, 2017
Submitted to: Boston College. College of Arts and Sciences
Discipline: Departmental Honors
Discipline: Sociology
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Nunes, Ernesto Luiz Marques. "Vegetarianismo além da dieta: ativismo vegano em São Paulo." Pontifícia Universidade Católica de São Paulo, 2010. http://tede2.pucsp.br/handle/handle/3051.
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This dissertation aims to investigate the vegan activism who are vegans, how vegan groups and collectives are formed, how they work and spread their cause - in the metropolitan region of Sao Paulo. The initial working hypothesis is that the vegan activism is a form of social change, taking into account the questions that make the consumption of products and services that involve the use of animals. The study begins with a characterization of various aspects of vegetarianism - including veganism - considering in this analysis some key concepts of Pierre Bourdieu s theoretical approach, including some his concepts as habitus, taste, symbolic violence and lifestyles. Beyond Bourdieu's reference in the field of social sciences, three other authors, philosophers Peter Singer and Tom Regan and a lawyer, Gary Francione, are presented as theoretical thinker that contribute with some concepts - sentience, speciesism, animal welfare, among others - that serve of theoretical and practical reference to the action of vegans, on which I present a panel of its organization, operation and dissemination of ideas, analyzing their contributions to social change. I adopted a methodology that combines various techniques of quantitative and qualitative profile, as in-depth personal interviews, the online survey, interview by email only with open questions, ethnographic observation and virtual ethnography. A total of 230 vegetarians were interviewed to understand the vegetarian origins, considering the various types of vegetarians (lacto vegetarianism, egg vegetarianism, lacto egg vegetarianism and strict vegetarian or vegan), the differences between the regime and vegetarian eating habits, the main reasons for becoming vegetarian - health, religion, ecology, economics, ethics - as well as pointing out the profile, the characteristics of the lifestyle and the symbolic violence suffered by vegetarians in their daily lives. In this sense, the dissertation is inserted in the field of social sciences, particularly focused on anthropology of consumption, on appropriations and on uses
Esta dissertação de mestrado tem como objetivo investigar o ativismo vegano como se constitui, como se organizam os grupos e coletivos que o formam, como atuam e difundem sua causa na Região Metropolitana de São Paulo. A hipótese inicial de trabalho é a de que o ativismo vegano representa uma forma de transformação social, levando em conta o questionamento que fazem do consumo de produtos e serviços que envolvem a utilização de animais. O estudo inicia com uma caracterização das várias vertentes do vegetarianismo entre as quais o veganismo , considerando em sua análise alguns conceitos-chave da abordagem teórica presente na obra de Pierre Bourdieu, como habitus, gosto, violência simbólica e estilos de vida. Além de Bourdieu, referência no campo das Ciências Sociais, três outros autores, os filósofos Peter Singer e Tom Regan, e o jurista Gary Francione, são apresentados como teóricos que contribuem com conceitos senciência, especismo, bem-estarismo, entre outros que servem de referência teórica e prática à ação dos veganos, sobre os quais apresento um painel de sua organização, atuação e difusão de ideias, analisando, por fim, sua contribuição para possíveis transformações sociais. Foi adotada uma estratégia metodológica que combina diversas técnicas de perfil qualitativo e quantitativo, como a entrevista em profundidade presencial, o questionário on line, a entrevista por e-mail somente com questões abertas, a observação etnográfica e a etnografia virtual. No total foram entrevistados 230 vegetarianos para dar conta de apresentar as origens vegetarianas do ativismo vegano, a partir do detalhamento dos diversos tipos de vegetarianismos (lactovegetarianismo, ovovegetarianismo, ovolactovegetarianismo e o vegetarianismo estrito ou vegano) existentes, as diferenças entre regime e prática alimentar vegetarianos, as principais motivações para tornar-se vegetariano saúde, religião, ecologia, economia, ética , além de apontar o perfil, as características do estilo de vida e as violências simbólicas sofridas por eles em seu dia a dia. Nesse sentido, a dissertação insere-se no campo das Ciências Sociais, particularmente voltada para uma antropologia dos estudos do consumo, das apropriações e dos usos
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Carmichael, Richard. "Becoming vegetarian and vegan : rhetoric, ambivalence and repression in self-narrative." Thesis, Loughborough University, 2002. https://dspace.lboro.ac.uk/2134/6904.
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This thesis takes a discursive-rhetorical approach to becoming vegetarian and vegan. Previous studies have pointed to complexity and variety in definitions, types and criteria of vegetarianism, making `objective' studies difficult. Meat is also one of the most highly prized but ambivalently valued foodstuffs. The cultural and social meanings of diet in terms of `identities' are well established but the rhetorical approach taken here explores identity as accomplished through social practices of accounting. Rather than seeing variation and disagreement as problematic, analytic focus is on the complex and varied construction of social categories/identities in accounts and the practices of justification and criticism. Cultural ambivalences are recast as dilemmas of identity and account-giving. Diary and serial interview `case-material' was collected from 23 new and aspiring vegetarians and vegans. Participants' accounts are shown to handle a number of dilemmatic aspects of vegetarian/vegan identity; notably, a dilemma of moral superiority and a dilemma of abstinence. These dilemmas are discussed in terms of stereotype-avoidance, commitment, and the co-construction of self and Other. Such identity-management is argued to fundamentally involve relationships. Seen as contexts, texts and resources for account-giving, relationships highlight both local and biographical elements in self-construction, the inter-dependence of selfnarratives/ identities and the need for managing them, especially when identities are changed. A number of other rhetorical resources and practices used in the management of identity are also drawn out, including the discourses of lapsing, desire and temptation and accounts of suppression and repression. The management of dilemmas of accounting through presenting the self as ambivalent, conflicted and divided is underlined. Following recent work by Billig (e. g., 1999a), ambivalence and repression are further considered as discursive activities as well as claims. This leads to a discussion of identity, contradiction and repression in terms of prohibition, desire and transgression. It is suggested that becoming vegetarian or vegan may be characterised as a matter of narrating autobiographical change and the continued negotiation of various dilemmas of identity. Social psychological theories of identity and identity change are criticised and the importance of argumentation, ambivalence and commitment are emphasised. The value of a more `populated' case-study perspective within discursive psychology is also stressed and the study of discursive avoidance and repression is illustrated and recommended.
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Sullivan, Daniel. "Association Between Vegan, Vegetarian, and Omnivorous Diets and Overweight and Obesity." ScholarWorks, 2011. https://scholarworks.waldenu.edu/dissertations/963.
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Overweight and obesity and associated health risks have become epidemic in several regions around the world. Numerous studies have addressed the dietary habits of vegetarians and vegans in terms of disease prevention and nutritional deficiencies but the relationship between overweight and obesity and the demographic, psychosocial, lifestyle, and dietary intake of omnivores, vegetarians, and vegans has received less attention. Guided by the social-ecological model, this study included a cross-sectional, quantitative, anonymous web-based survey to obtain dietary information on omnivores, vegetarians, and vegans. Vegans demonstrated a significantly lower mean and median body mass index ( p=0.00) than omnivores, semi-vegetarians, and vegetarians. Multiple logistic regression analysis demonstrated no significant difference in the odds of overweight (OR=0.41; p=1.14) and obesity (OR=0.47; p=0.28) in vegans compared to omnivores. Alcohol was significantly protective against obesity for both 1-2 (OR=0.33; p=0.03) and 3-30 (OR=0.20; p=0.01) days drinking per month while binge drinking significantly increased the odds of obesity (OR=4.44; p=0.01). Multiple logistic regression analysis stratified for levels of exercise revealed an interaction between diet and exercise. A vegan diet was significantly protective against obesity for low-level exercise in terms of frequency (OR=0.31; p=0.02 ) and total minutes per week (OR=0.23; p=0.02) compared to omnivores. Coupled with prior studies these results may contribute to positive social change by facilitating a broad-based paradigm shift in the view of diet and exercise as well as providing evidence that can be implementated in broad-based obesity control programs to reduce the morbidity and mortality associated with obesity.
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King, Cory. "Vegetarian, Vegan, and Pescetarian Consumers and Their Participation in the Green Movement." Honors in the Major Thesis, University of Central Florida, 2014. http://digital.library.ucf.edu/cdm/ref/collection/ETH/id/1606.
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Entering into the 21st century, sustainable living has become a popular topic of concern for scientists and engineers, politicians, news reporters and individuals alike. Most importantly
though, sustainable living has become popular to the modern consumer, and many firms are attempting to understand and cater their efforts to the ecologically conscious consumer. Previous studies have shown that the use of psychographics, as opposed to demographics, result in more significant results that can help firms identify ecologically conscious consumers.
The purpose of this thesis is to examine the relationship between consumers who identify as pescetarian, vegetarian, or vegan, and their respective participation in the green movement in terms of their pro-environmental attitudes and their purchase behaviors. Consumers' reason for choosing an alternative diet, their relative commitment to the alternative diet, as well as their level of green participation based on the New Ecological Paradigm (NEP) scale and the Ecologically Conscious Consumer Behavior (ECCB) scale was measure and analyzed.
Additionally, a conclusion and discussion of the study, potential marketing implications, and suggestions for future studies will be reviewed.B.S.B.A.
Bachelors
Marketing
Business Administration
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Cabezas, Quinto Janet Chabeli. "Aporte nutricional y percepción del comensal frente al menú ofertado, en un restaurante vegetariano en San Juan de Miraflores." Bachelor's thesis, Universidad Nacional Mayor de San Marcos, 2016. https://hdl.handle.net/20.500.12672/4835.
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Introducción: En los últimos años el vegetarianismo fue cobrando importancia en todo el mundo y se fue estableciendo en los distintos continentes. El aporte nutricional de los menús vegetarianos y la percepción que se tiene respecto a éstos es variado, y debe ser de mucho interés para la mejora del mismo. Objetivo: Determinar el aporte nutricional y la percepción que tiene el comensal frente al menú ofertado en un restaurante vegetariano en San Juan de Miraflores. Diseño: Estudio de enfoque cuantitativo, descriptivo, transversal y observacional. Lugar: Restaurante vegetariano El Frutal en San Juan de Miraflores. Muestra: Se evaluaron 10 menús ovolactovegetarianos y 10 menús veganos, además se encuestó a 31 comensales del restaurante. Materiales y métodos: Se utilizó el pesado directo de los alimentos que conformaron los menús. Los parámetros nutricionales se determinaron en base a 2200 Kcal diarias. El aporte nutricional de los menús en energía se determinó en 35% del requerimiento energético diario, las proteínas entre el 10 y 20%, las grasas entre 25 y 35% y los carbohidratos entre 45 y 60% de las calorías del menú. El menú debería aportar más del 25% del RDI (>4 mg) de hierro y de 8 a 11.5 g de fibra. Resultados: El promedio de energía aportado por los menús ovolacto-vegetarianos y veganos fue de 1040 ± 85.38 Kcal y 890 ± 44.19 Kcal respectivamente. El 50% de los menús ovolacto vegetarianos y veganos cumplieron con los parámetros de proteínas con un aporte de 43.5 ± 13.28 g y 41.8 ± 9.5 g respectivamente. El aporte de grasas fue inferior en los menús veganos en relación con los menús ovolacto-vegetarianos. El aporte de carbohidratos solo fue adecuado en 1 menú vegano y 1 menú ovolactovegetariano. La fibra dietaria promedio fue de 9.4 ± 2.5 g y 9.3 ± 3.42 g en los menús ovolacto-vegetarianos y veganos respectivamente. El aporte promedio de hierro en los menús ovolacto-vegetarianos y veganos fue de 5.1 ± 1.97 mg y 4.6 ± 2.4 mg respectivamente. Con respecto a la percepción de los menús, el 25.8% y el 48.4% opinó que el sabor del menú fue “muy bueno” y “bueno” respectivamente. Solo 6.5% tuvo la percepción de que la cantidad servida era “insuficiente”. Conclusiones: El aporte energético de todos los menús ovolacto-vegetarianos excedió los parámetros establecidos, mientras que solo 3 menús veganos cumplieron con los parámetros de energía. La mayoría de menús evaluados, entre veganos y ovolacto-vegetarianos, no tuvieron una distribución adecuada de grasas y carbohidratos. La percepción del comensal frente al menú ofertado, en términos generales, fue buena; consideran que los menús son balanceados, atractivos y sabrosos, principalmente. Palabras claves: menú vegano, menú ovolacto-vegetariano, aporte nutricional, percepción.Tesis
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Nordholm, Caroline, and Lina Johansson. "”Ska du inte äta riktig mat så att det blir en redig karl av dig också?” : En kvalitativ studie om hur det är att vara man och vegetarian." Thesis, Umeå universitet, Institutionen för kostvetenskap, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-95630.
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Bakgrund I dagens samhälle finns det en uppfattning om manlighet och vad det innebär att vara man. Att äta kött har kommit att kopplas samman med manlighet och styrka, och forskning visar att mäns beteende- och konsumtionsmönster påverkas av vad som anses förstärka den upplevda manligheten. Det är därför intressant att undersöka varför vissa män aktivt väljer bort kött i sin kosthållning. Syfte Syftet med studien var att med hjälp av intervjuer utforska och förstå hur nuvarande samhällsnormer påverkar män som aktivt valt bort kött och/eller animaliska produkter. Metod Studien utfördes med kvalitativ forskningsmetod, där sex individuella intervjuer genomfördes. Resultaten analyserades sedan med kvalitativ innehållsanalys enligt Graneheim och Lundman. Resultat Samtliga informanter hade upplevt en samhällsnorm som innebar att de förväntades att äta kött. De menade att denna norm påverkade dem då deras normbrytande ofta innebar att de blev ifrågasatta. Det framkom under intervjuerna att informanterna även ansåg det finnas en koppling mellan kostval och könsroller. De upplevde att kött och manlighet har en stark korrelation och majoriteten ansåg att vissa kostmönster var mer relaterade till kvinnlighet. Slutsats Det finns en köttnorm i dagens samhälle som påverkar de män som valt en vegetarisk kost/vegankost. Denna norm kan upplevas starkt etablerad, och det är därför viktigt att vara medveten om den och dess inverkan.Background In society today, there is an idea of manliness and what it means to be a man. Meat has come to be associated with masculinity and strength, and research shows that the behavioral and consumption patterns of men are influenced by what they consider to enhance their perceived masculinity. It is therefore interesting to examine why certain men actively choose to exclude meat from their diet, regardless of potential pressures. Objective The objective of this study was to, with the use of interviews, explore and understand how current societal norms affect men who actively excluded meat and/or animal products. Method The study was executed as qualitative research, where six individual interviews were carried out. The results were later analyzed according to qualitative content analysis by Graneheim and Lundman. Results All of the informants had experienced a societal norm that expected them to eat meat. They meant that this norm affected them, since they often found themselves being questioned. The analysis showed that the informants felt that there was a connection between food choices and gender roles. They experienced that meat and masculinity had a strong correlation and the majority considered some dietary patterns exclusively related to femininity. Conclusion There is a “meat-eating norm” in today’s society that affects men who have chosen a vegetarian/vegan lifestyle. This norm could be considered quite established, and it is therefore important to be aware of it and its influence.
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Larsson, Christel. "Young vegetarians and omnivores : Dietary habits and other health-related aspects." Doctoral thesis, Umeå universitet, Institutionen för kostvetenskap, 2001. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-5.
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In the middle of the 1990s many adolescents became vegetarians. There was concern among adults about whether these new young vegetarians got enough energy and nutrients from their dietary intake. The aim of this thesis was to investigate the prevalence of young vegetarians, the food and lifestyle habits, dietary intake and nutritional status of vegetarian and omnivorous adolescents. The prevalence of adolescents eating a vegetarian school lunch in 124 Swedish secondary schools was investigated by interviewing matrons. Information about prevalence of vegetarians, food and lifestyle habits, of 2041 15-year old students from Umeå, Stockholm and Bergen, was obtained by a questionnaire. The dietary intake and nutritional status of thirty 16-20 year-old vegans were compared with thirty age, sex and height matched omnivores. Five percent of the adolescents (16-20 years) in Sweden were found to eat vegetarian food at school lunch. In Umeå there was a significantly higher prevalence (15.6%) of 15-year-old vegetarians compared with Stockholm (4.8%) and Bergen (3.8%). It was also found that more females than males (15 years old) chose a vegetarian dietary regime. Even though the female vegetarians consumed vegetables significantly more often than the omnivores, the intake (32 times/month) was not as often as might be expected of a vegetarian population. The male vegetarians reported eating vegetables not even once a day (25 times/month). No difference in the consumption frequency of fruits/berries, alcoholic beverages, sweets/chocolates and fast foods was seen between vegetarians and omnivores. However, female vegetarians more often than female omnivores consumed dietary supplements. Furthermore, lifestyle characteristics of vegetarians were similar those of omnivores regarding exercise, use of alcohol and smoking habits. No significant difference in validity of reported energy expenditure or energy and protein intakes was found between vegans and omnivores. Young vegans (16-20 year-olds) were seen to have a higher calculated intake of vegetables, legumes, and dietary supplements and a lower intake of ice creams, cakes/cookies, and candies/chocolate than omnivores. The dietary intake was below the average requirements of riboflavin for 73% of the vegans, vitamin B12 for all vegans, vitamin D for 43% of the vegans, calcium for 77% of the vegans and selenium for all vegans and 43% of the omnivores. If intake of supplements was included the intake of e.g. calcium and selenium was still lower than the average requirements for 67% and 73% of the vegans respectively. Low iron stores were as prevalent among vegans as among omnivores (20% and 23% with low stores) and three vegans had low vitamin B12 concentrations in blood. The findings imply that food and lifestyle habits of young vegetarians are different than what previous studies of vegetarians have shown. There is a need for future research of the long-term health effects of being vegetarian.
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Karlsson, Peter. "Vetskap om Veggo-vetenskap : utformandet av en utbildningsserie i vegansk näringslära." Thesis, Kristianstad University College, School of Health and Society, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-5521.
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Som ett led i att främja hälsa och en sund livsstil har Studenthälsan på Malmö Högskola tidigare erbjudit sina studenter föreläsningar i allmän näringslära, men vill nu prova en ny inriktning mot vegansk näringslära. Genom ett processinriktat projekt, beståendes av flera delprocesser, planerades en utbildningsserie innehållandes en föreläsning och två praktiska matlagningstillfällen. Dessa genomfördes varefter de utvärderades av de 20 deltagarna som deltog i utbildningen, detta med en semikvalitativ enkät efter föreläsningen och genom en halvstrukturerad intervju efter det ena matlagningstillfället. Responsen på utbildningsseriens utformning var positiv, förslag på flera delar av både föreläsningar och matlagningstillfällen önskades med teman som träningslära, billigt, nyttigt, veganskt och vegetariskt. Materialet kan användas i utbildningssyfte i liknande sammanhang.
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Lennmark-Appelbom, Zarah, and Alexandra Lich. "Restaurangpersonalens kunskap om vegetarisk kost." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-51926.
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Janoco, Martin. "Evaluating the sustainability of vegetarian, vegan, and New Nordic diets in Sweden : Combining environmental and nutritional aspects." Thesis, KTH, Hållbar utveckling, miljövetenskap och teknik, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-260278.
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Changing the western dietary pattern toward a healthier diet with reduced intake of animal foods is a commonly recognized strategy in the ongoing effort for global sustainability. Since animal foods tend to have a high environmental impact, vegetarian diets are often suggested as an ecological alternative to the typical Western diet. The low sum of environmental impacts, however, does not on its own necessarily translate to a sustainable diet. Sustainability encompasses many other aspects, such as nutritional adequacy, affordability, and cultural acceptability. As regards the elimination of animal foods in particular, health-related aspects ought to be considered since some nutrients are supplied primarily via animal products which may lead to nutritional deficiencies and potential negative health effects in the long term. Furthermore, since the main function of diets is the supply of (adequate) nutrition, the environmental impacts of diets ought to be compared in light of their nutritional quality. In this project the environmental impact on climate change, land use, blue water footprint, and biodiversity damage potential of four diets is assessed, along with their nutritional adequacy and financial cost. The four assessed diets are: an average Swedish diet, New Nordic diet, vegetarian diet, and vegan diet. The environmental impacts are normalized with a nutritient-rich diet score (NRD) to compare the impacts of diets in relation to their nutritional quality. The vegan diet, followed by the vegetarian diet, resulted in the lowest overall impact with the exception of blue water footprint, however, the normalization with NRD score lessened the relative differences between the New Nordic, vegetarian, and vegan diet. Furthermore, the nutritional assessment showed a potentially unsustainable intake of vitamin D in vegetarians and vit. D and B12 in vegans, which is not properly reflected in the nutritional quality score. Nevertheless, the use of the nutritional score is fairly simple and provides opportunity for linking the health-related aspect of diets to their environmental impact. Joined with indicators on other sustainability aspects, such as the economic, this method can offer a more holistic picture of the sustainability of diets.Att ändra det västerländska kostmönstret mot en hälsosammare diet med minskat intag av animaliska livsmedel är en allmänt erkänd strategi i den pågående ansträngningen för global hållbarhet. Eftersom djurfoder tenderar att ha stor miljöpåverkan, är vegetariska dieter ofta föreslagna som ett ekologiskt alternativ till den typiska västerländska kosten. Den låga summan av miljöpåverkan innebär emellertid inte nödvändigtvis att det är en hållbar diet. Hållbarhet omfattar många andra aspekter, såsom näringskrav, överkomlighet och kulturell acceptans. När det gäller avskaffandet av animaliska livsmedel bör i synnerhet hälsorelaterade aspekter beaktas eftersom vissa näringsämnen levereras primärt via animaliska produkter vilket kan leda till näringsbrist och potentiellt negativa hälsoeffekter på lång sikt. Eftersom dietens huvudsakliga funktion är tillförseln av (tillräcklig) näring, borde miljöpåverkan av dieter jämföras med hänsyn till deras näringskvalitet. I detta projekt bedöms miljöpåverkan med avseende på klimatförändringar, markanvändning, blått blåvattenavtryck och biologisk mångfaldskador för fyra dieter tillsammans med deras näringsbehov och ekonomiska kostnader. De fyra bedömda kostvanorna är: en genomsnittlig svensk diet, ny nordisk kost, vegetarisk kost och vegansk kost. Miljöpåverkan normaliseras med ett näringsrikt diettvärde (NRD) för att jämföra effekterna av dieter i förhållande till deras näringskvalitet. Vegansk diet, följt av vegetarisk kost, resulterade i den lägsta övergripande effekten, med undantag för blå vattenavtryck, men normaliseringen med NRD-poäng minskade de relativa skillnaderna mellan den nya nordiska, vegetariska och veganska dieterna. Vidare visade näringsvärderingen ett potentiellt ohållbart intag av vitamin D för vegetarianer och vit. D och B12 för veganer, vilket inte korrekt återspeglas I det näringsmässiga kvalitetsresultatet. Ändå är användningen av näringsvärdet ganska enkelt och ger möjlighet att koppla den hälsorelaterade aspekten av dieter till deras miljöpåverkan. Genom att kombinera indikatorer för andra hållbarhetsaspekter, såsom den ekonomiska, kan denna metod erbjuda en mer holistisk bild av dieters hållbarhet.
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Berman, Mark Alan. "Thinking beyond health to motivate dietary change : piloting a vegan healthy eating program for obesity management /." [New Haven, Conn. : s.n.], 2004. http://ymtdl.med.yale.edu/theses/available/etd-08182004-165845/.
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Isenrot, Mio. "Jämförande av näringsinnehåll, kostnad samt frukt- och grönsaksinnehåll i blandkost och vegankost på en förskola i Umeå." Thesis, Umeå universitet, Institutionen för kostvetenskap, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-59378.
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Bakgrund: Livsmedelsverket har tidigare inte rekommenderat vegankost till barn trots undersökningar som visar att en kost innehållande mycket vegetabilier minskar risken för flera välfärdssjukdomar, och att animaliskt fett ofta är en bidragande orsak till dessa sjukdomar. Med en vegansk kost finns risker för bristfälliga intag av fullvärdigt protein, Vitamin B12, D, kalcium, järn och alfa- linolensyra, men det finns också studier som visar att veganbarn får i sig tillräckligt av alla näringsämnen, samt att de flesta föräldrar är medvetna om att maten bör berikas med speciellt vitamin B12. Syfte: Studiens syfte var att jämföra två veckomatsedlar, en vegansk och en blandkost med avseende på näringsinnehåll, kostnad samt innehåll av frukt och grönsaker. Ett annat syfte var att låta förskolebarn provsmaka veganska mellanmål. Metod: En veckas blandkostmatsedel från en förskola i Umeå närings- och kostnadsberäknades och jämfördes med en komponerad vegansk matsedel och med Nordiska näringsrekommendationer, NNR. En av förskolans avdelningar, med 13 barn, fick därefter provsmaka veganska mellanmål. Resultat: Innehållet utav frukt och grönsaker var mer än dubbelt så hög i den veganska matsedeln än i blandkostmatsedeln. Andelen energigivande näringsämnen och fiberinnehållet var i båda kosterna i linje med rekommenderat intag. Dock var andelen fleromättat fett under NNR i blandkostmatsedeln och enkelomättat fett något under NNR för båda kosterna. Vitamin D, natrium samt selen låg under rekommenderat intag i både den veganska och blandkostmatsedeln. Det gjorde också retinolekvivalenterna i den veganska och järnintaget i blandkostmatsedeln. Bland de 13 barnen som hade tre röster var, en för vardera mellanmål, ogillade sammanlagt 17 röster de tre mellanmålen, elva röster gillade dem, och tio tyckte att de var någonstans mittemellan. Blandkostmatsedeln kostade 0.07 kronor per kcal och den veganska matsedeln 0.09 kronor per kcal. Slutsats: Fördelningen utav de energigivande näringsämnena låg för båda matsedlarna inom ramen för rekommendationerna. Vid planering av både blandkost och vegetarisk kost bör dock innehållet av vitamin D och selen observeras. Den veganska matsedeln innehöll mer frukt och grönsaker än blandkostmatsedeln. Kostnaden var i princip densamma för båda matsedlarna. En längre testperiod utav mellanmålen skulle kunna ge annorlunda resultat, då barnens preferenser förändras ju fler gånger samma livsmedel smakas på.Background: The National food agency in Sweden, who gives out the nutrition recommendations, has previously not recommend vegan diet for children despite studies showing both that a diet containing a lot of plant foods reduces the risk of multiple welfare diseases, and that animal fat is often a contributing factor to these diseases. It can be risks for a deficient intake of complete protein, alpha- linolenic acid, vitamin B12 and D, and the minerals calcium and iron with a vegan diet. Some studies also showing that vegan children get enough of all the nutrients. It´s likewise studies that show that vegan children may satisfy enough of all nutrients, and that most parents are aware of the food to be fortified with vitamin B12. Objective: The aim of this study was to compare two weekly meal plans, one vegan and one omnivore meal plan regarding nutrient content, cost and the content of fruit and vegetables. A further aim was to let preschoolers taste vegan snacks. Method: The nutrition content and cost was calculated for a one week omnivorous menu from a preschool in Umeå, and compared with a composed vegan menu and the Nordic Nutrition Recommendations, NNR. One of the four sections in the preschool, with 13 children, was then aloud to taste and evaluate vegan snack based on their five senses. Results: The study showed that the content of fruit and vegetables was more than twice higher in the vegan menu than in the omnivorous menu. The content of energizing nutrients and the content of fiber were in both menus in line with the recommendations. However, the content of polyunsaturated fat was under the recommendations in the omnivorous menu, and the monounsaturated fat slightly below the recommendations in both of the menus. Vitamin D, sodium and selenium were below the recommended intake in both the vegan and the omnivorous meal plan. Even did retinol in the vegan meal plan and iron in the omnivorous meal plan. Among the 13 children who had three votes each, one for each snack, 17 votes disliked the three snacks, eleven votes liked them. Ten thought they were somewhere in between. The cost of the omnivorous menu was 0.07 Swedish kronor per kcal and the vegan menu 0.09 Swedish kronor per kcal. Conclusion: The distribution of the most energizing nutrients was for both of the meals in the context of the recommendations. When planning both diet and vegetarian and vegan diet, the content of vitamin D and selenium should be observed. The vegan menu contained more fruits and vegetables than the omnivorous menu. The cost was in principle the same for both of the meal plans. A longer test period of the snacks could give different results, because the children's preferences change the more times the same food product is testing.
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Baumann, Andreas. "Greenhouse gas emissions associated with different meat-free diets in Sweden." Thesis, Uppsala universitet, Institutionen för geovetenskaper, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-200616.
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The production of food is responsible for large share of the anthropogenic greenhouse gas emissions. There is a wide range of emissions associated with different food-groups. In particular the production of meat from ruminants causes higher emissions compared to plant-based food. This study compared two different types of meat-free diets (ovo-lacto-vegetarian and vegan) in Sweden and the emission of greenhouse gases that are connected to the aliment and beverages that are consumed in these diets. Dietary records were used to obtain real data on what food is consumed on a weekly basis. On average the food consumed by the vegan sample caused lower emissions that the food consumed by the vegetarian sample. The average vegan diet caused 591 kg CO2e per year whereas the average vegetarian diet caused 761 kg CO2e. The annual difference is thus 170 kg. These findings are in line with existing research although recent studies often used hypothetical diets instead of real data.
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Valle, Durand de Incháutegui Ana María, and Vásquez Hilda Rosa Becerra. "Estudio de mercado para la implementación de un restaurante de comida vegana en la ciudad de Chiclayo, 2015." Bachelor's thesis, Universidad Católica Santo Toribio de Mogrovejo, 2018. http://hdl.handle.net/20.500.12423/2679.
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Las tendencias saludables en el Perú han ido de menos a más, hay una preocupación mayor por la alimentación en las personas y el incremento de tiendas de alimentos orgánicos y naturales está en crecida. En el norte del país la situación es otra, si bien es cierto que en ciudades como Trujillo y Piura hay una mayor tendencia al consumo vegetariano y vegano, en la ciudad de Chiclayo la realidad es otra. Es estudio tuvo como objetivo determinar la viabilidad de mercado para la implementación de un restaurante de comida vegana en la ciudad de Chiclayo. Para ello, se han tomado 381 encuestas a través de un cuestionario validado por expertos, así también entrevistas a tres especialistas del sector gastronómico. En relación al estudio, se destacan las características de los consumidores de productos orgánicos y naturales, la mayoría de ellos poseen un grado de instrucción alto, viven en la parte céntrica de la ciudad, tienen ingresos promedios entre s/. 1,000 a s/. 2,500 soles y son en su gran mayoría independientes. Se concluye que no existe oportunidad de mercado para la implementación de un restaurante vegano, y que probablemente todavía en algunos años esta realidad no cambie, pues aún hay un alto consumo de carnes y derivados animales.
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Parry, Jovian Lang. "The New Visibility of Slaughter in Popular Gastronomy." Thesis, University of Canterbury. School of Humanities, 2010. http://hdl.handle.net/10092/5312.
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Animal slaughter has recently become highly visible in popular food media. This thesis interrogates the myths, assumptions and ideologies underlying this so-called New Carnivore movement, through critical analysis of a range of popular gastronomic texts. Socially-constructed ideas about ‘reality’, ‘sentimentality’, ‘sacrifice’, and ‘redemption’
are intimately implicated in the process of animal slaughter, as are the notions of ‘good taste’ and social distinction. The domination of animals, demonstrated through the slaughter, butchery, and consumption of nonhuman bodies, is held to be an integral component in the performance of gender, as well as a means of reconnecting, via a kind of secular epiphany, with ‘Nature’ at its most authentic. As a hostile backlash against the social progress made by the animal advocacy and vegetarian movements, New Carnivorism denigrates vegetarianism and veganism as outdated, unfashionable, unnatural, puritanical and rude. Although these texts’ potential to inspire farmed animal welfare reform should not be ignored, New Carnivorism ultimately serves to naturalize, justify and promote the continued consumption of meat, and the continued exploitation of nonhuman animals, in Western societies.
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Lehto, Magnus. "Varför frigörelse för djuren? : En jämförande analys mellan Lewis Gompertz och Peter Singers djuretiska tänkande." Thesis, Umeå universitet, Institutionen för idé- och samhällsstudier, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-140172.
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This study examines differences and similarities in how two animal ethicists living in different times have argued for a liberation of the animals, the basis for the study is Lewis Gompertz Moral Inquiries: On the Situation of Man and of Brutes (1824) and Peter Singers Animal Liberation (1975). The analysis has been conducted with a historical perspective where close reading and contextualization have been used to further understand both the sources and the authors. The investigation is limited to four themes: animal's ability to experience, to kill animals, using animals and products of animals, and finally the idea of equality. The study concludes that there are significant similarities between the arguments Gompertz and Singer use, and that their ideas are rooted in a view of equality where the ability to suffer and have needs should be fundamental for our moral caring towards other creatures. A significant difference between the authors is their relationship to reason, where Gompertz highlights the animals' ability to reason as a cause to treat them well while Singer dismisses the idea that such abilities are of any interest for our moral considerations. The study also points out that the differences in the authors' conclusions and arguments can be understood on the basis of the scientific and intellectual context they operate in, where Gompertz can be described as an enlightenment philosopher with a strong belief in the developable reason within creatures, while the modern-day philosopher Singer rather sees reason as excluding, not only of animals but also of human beings. For animals to be liberated from man's oppression, both writers argue that it is necessary for man to eat a vegetarian diet.
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Mattelin, Hugo, and Carl Mattelin. "Menydesign för minskad köttkonsumtion : Kockars praktiska strategier." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-93937.
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Boldt, Patrick [Verfasser], and Harald [Akademischer Betreuer] Renz. "Quality of life and health status of female and male vegetarian, vegan, and omnivorous endurance runners / Patrick Boldt ; Betreuer: Harald Renz." Marburg : Philipps-Universität Marburg, 2019. http://d-nb.info/1199537470/34.
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Bäckström, Nils, Hanna Egeman, and Hanna Mattsson. "Why do companies produce vegan and vegetarian products imitated with real meat products? : Exploring a virgin topic on the Swedish market." Thesis, Högskolan i Jönköping, Internationella Handelshögskolan, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-40016.
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With the support of four vegetarian and vegan companies established on the Swedish market, Astrid och Aporna, Ekko Gourmet, Tzay and Quorn, the objective of this study is to understand why companies produce vegan and vegetarian products imitated with real meat products as well as how these companies market these products. The data was collected through interviews with suitable representatives from respective company. The empirical data collected from the interviews have further been analysed together with theories from past researches. The research approaches of this study has been a mixture of inductive and deductive when handling our data. The results from this thesis enlightens that there are contrasting strategies behind the products’ visual appearance, chosen target group and marketing among the different vegetarian and vegan companies on the Swedish market. We have discovered patterns between the companies’ target audiences and how these companies have designed their products depending of target audience Due to time limitations and companies’ unwillingness to participate in interviews, a broader perspective on the topic could not be given. Also, this study only looks at vegan and vegetarian companies operating in Sweden. A suggestion for future research is to investigate the consumer’s perspective and perceptions of vegan and vegetarian products by conducting a quantitative research to distinguish if the companies’ strategies are consistent with the perceptions of consumers on the Swedish market.
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Flail, Gregory James. "The Sexual Politics of Meat Substitutes." Digital Archive @ GSU, 2006. http://digitalarchive.gsu.edu/english_diss/9.
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Food choice has intrigued generations of scholars seeking insight into the rituals that characterize the cultural and sub-cultural values of various nations and eras. Among the more recent cultural phenomena to influence theories about the body is food choice. Perhaps there is no argumentative issue more pervasive than that of food choice, because everyone must eat. The morsels that people consume are chosen as often as not for their symbolic value. A review of the literature of dietary discourse and representation reveals a gap where studies of vegetarian and vegan identity, mass media, and mass markets are concerned. This dissertation utilizes theories of representation, cultural studies, and discourse analysis to uncover culturally specific attitudes in the marketing of food with regard to vegetable-based diets, the foods that they consist of, and the people who eat them.
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Juneby, Hans Bertil. "Lifestyle Medicine – a faith-based perspective." Thesis, Örebro universitet, Institutionen för hälsovetenskap och medicin, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-27062.
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Lifestyle medicine is the use of lifestyle interventions in the prevention, treatment and management of disease. A faith-based community, which is the subject of much health lifestyle research, is the focus of this study. The Seventh-day Adventist church has promoted a healthy lifestyle, including a plant-based diet, since its foundation in 1863. Research shows that Adventists are much healthier and live significantly longer than the general population. Adventist vegetarians are even more healthy, and live about five years longer than non-vegetarians. The present study was designed to investigate how church leaders relate to the Adventist health lifestyle, and to what extent information about the benefits of adopting this lifestyle is communicated to church members in Sweden. Survey interviews with specific health-related lifestyle questions were used to collect the data. 60% of the respondents reported being vegetarian or vegan. Many agreed that pastors should be health educators as much as gospel preachers, but a majority did not have any academic or other education on health. Only a minority stated that they often preach or share the Adventist health message, but most respondents agreed that every church should be a school of health. The educational program for pastors and other church leaders should include adequate training and experience in health and lifestyle medicine from a faith-based perspective. Seventh-day Adventists should be the first to take full advantage of an evidence-based healthy lifestyle and live as examples to others.
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Shaker, Dana. "Dwelling in Possibility: Narrating, Requesting, and Providing Food "Options" in the Lives of Dietary-Restricted College Students." Scholarship @ Claremont, 2014. http://scholarship.claremont.edu/scripps_theses/402.
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This thesis explores 5C dietary-restricted college students’ reiteration of a “lack of [food] options” in the dining hall and at on-campus, institutionally-sponsored events of particularly Scripps College. Given that Scripps specifically has in the past responded to dietary-restricted student needs, and that it offers an admittedly broad variety of foods for a college dining hall, dietary-restricted students’ dissatisfaction with “food options” presents an interesting problem. Situated within broader Claremont College community discussions, this ethnographic work hopes to better understand not just what students want, but what they need to socially and culturally sustain themselves while dwelling in the residential 5C community. I argue that when my dietary- and non-dietary-restricted interlocutors narrate their desire for, request, and provide food options, they are engaging in efforts to facilitate access to membership and participation in all aspects of the “residential college experience.” In the spirit of interlocutors’ enduring determination to exist in a space of possibility with regard to their identities and the necessary food options that could exist, this thesis also contains Scripps-specific suggestions to better include those with dietary restrictions in the Scripps College residential community.
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Petrovic, Nikolina. "Vegotrendens drivkrafter och utmaningar: En intervjustudie om vegetarianismens utveckling i Sverige." Thesis, Malmö universitet, Fakulteten för kultur och samhälle (KS), 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-22438.
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Hittills har forskning visat att köttkonsumtionen växer och den har beräknats att fortsätta öka i världen trots att man börjat bli medveten om de negativa konsekvenser köttproduktionen och konsumtionen medför. Nu har för första gången på 30 år köttkonsumtionen i Sverige minskat. Denna studie är teoribaserad och syftar till att finna anledningen till varför denna minskning har skett. Semistrukturerade intervjuer i form av telefonintervjuer samt face-to-face intervjuer genomfördes med sammanlagt 13 personer. Sex teman togs fram i analysen av intervjuerna; medvetenhet, hälsa, etik, köttets substitut, identitet & kultur och miljöpåverkan. Resultatet visade att medvetenhet kring djuretiska frågor samt hälsoaspekter kring köttkonsumtion var motivet bakom trenden. Medvetenheten har ökat bland annat tack vare spridning av information på sociala medier. Kultur och normer har även en påverkan på en individs konsumtionsval.So far, research has shown that the meat consumption is growing and it is estimated to continue to increase in the world, despite being aware of the negative consequences the meat production and consumption entails. For the first time in 30 years, the meat consumption in Sweden has decreased. This study is theory based and aims to find the reason to why this reduction has taken place. Semi-structured interviews in the form of telephone interviews and face-to-face interviews were conducted with a total of 13 people. Six themes were presented in the analysis of the interviews; awareness, health, ethics, meat substitute, identity & culture and environmental impact. The result showed that the awareness of animal issues and health aspects of meat consumption were the motivation behind the trend. Awareness has increased, among other things, due to the dissemination of information on social media. Culture and norms also have an impact on an individual's consumption choices.
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Förste, Emma. "Ät mer växtbaserat! Hälsningar från vego-branschen : En multimodal textanalys om hur vegetariska och veganska livsmedelsvarumärken framställer sig själva genom sina förpackningar." Thesis, Umeå universitet, Institutionen för kultur- och medievetenskaper, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-182277.
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The purpose of this paper is to study how vegetarian and vegan food brands use visualcommunication on their packages and website to present themselves to consumers. Theincreasing/growing interest in eating vegetarian and vegan food amongst the Swedishpopulation has led to a growing market in this area. The most significant reason to thisincreasing interest is the climate change. In 2019, the European Union presented a proposal toprohibit these replacement products to refer to familiar non-vegetarian/vegan food by name toavoid misleading marketing. This debated topic evoked the interest to investigate how socalled vego-brands adapt their visual communication in this societal context. To reach aconclusion on the issue three different brands are examined: Anamma, Quorn and Planti. Themethod used to analyze the material is a visual text analysis combined with concepts fromrhetorical analysis and semiotics. Social representation, Corporate Social Responsibility(CSR) and greenwashing make up the primary theoretical framework in this study. The analysis of this paper identified recurring patterns that can be discerned from the brandcommunication. They all express a vision to get more people to choose plant-based food bymaking it easy and tasty. All three brands use naming and other visual components on theirpackaging to make them familiar to customers so they understand what they are buying.Overall, the brands also use the current climate change issue to convince people to eat moreplant-based food. The conclusion of this study is that these three brands adapt their visualcommunication to the current societal context and reproduce public attitudes and values totheir advantage
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Marques, Alexandre José Simões. "Marketing e dietas de base vegetal: motivações, dificuldades e comportamentos em Portugal." Master's thesis, Universidade de Aveiro, 2017. http://hdl.handle.net/10773/22989.
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Mestrado em MarketingA popularidade e tendência da adoção de dietas de base vegetal tem vindo a crescer rapidamente nos últimos anos pelo que a procura por produtos substitutos de origem vegetal é cada vez de maior importância na indústria alimentar. Os argumentos a favor deste comportamento são também cada vez mais pertinentes para a sociedade atual pelo que é fundamental aprofundar o conhecimento sobre as características da adoção de dietas de base vegetal de forma a compreender melhor o comportamento deste tipo de consumidor. Esta investigação foi subdividida em duas fases de pesquisa sobre residentes em Portugal. Na primeira fase foram realizadas entrevistas aprofundadas para pesquisa qualitativa em que se recolheram informações detalhadas sobre esta temática junto de adotantes este tipo de dieta. Na segunda fase foram recolhidos dados quantitativos através de questionário online. A questão da adoção de uma dieta de base vegetal é bastante complexa e interessante de estudar. Foram analisados os diferentes tipos de dieta, motivações, riscos percebidos, catalisadores, evolução de percurso, dificuldades, comportamento de consumo, traços de personalidade entre outros contributos que podem vir a ajudar a perceber melhor este segmento de mercado e a apoiar a criação de campanhas de comunicação adequadas.
The popularity and trend of the adoption of plant based diets have been growing rapidly in recent years so the demand for substitute products is becoming increasingly important in the food industry. The arguments in favor of this behavior are also increasingly relevant to the current society so it is fundamental to deepen the knowledge about the characteristics of the adoption of plant based diets in order to better understand the behavior of this type of consumer. This research was subdivided into two phases on residents in Portugal. In the first phase we conducted in-depth interviews for qualitative research in which detailed information on this subject was collected from adopters of this type of diet. In the second phase, quantitative data was collected through an online questionnaire. The issue of adopting a plant-based diet is quite complex and interesting to study. We analyzed the different types of diet, motivations, perceived risks, catalysts, evolution, difficulties, consumption behavior, personality traits and other contributions that could help better understand this market segment and support the creation of communication campaigns.
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Maxter, Melissa, and André Ahlman. "Rare, medium or welldone? Motivation behind behaviour in relation to consumption of animal products." Thesis, Malmö högskola, Fakulteten för kultur och samhälle (KS), 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-22700.
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Produktionen av animalier har en stor negativ inverkan på miljön, ändå har konsumtionen av kött fortsatt att öka. Ett urval av karnister, vegetarianer och veganer i Malmö, Sverige, och Berlin, Tyskland, studerades via semi-strukturerade intervjuer och med Grounded Theory som en metodologisk bas för datainsamling, analys och tolkning. Den geografiska jämförelsen motiverades av vissa uppfattade skillnader och likheter mellan städerna och som ansågs kunna bidra till ett bredare perspektiv i studien. Genom att tillämpa olika teorier strävade vi i denna studie efter att identifiera vilka faktorer som påverkar individens vilja och förmåga att minska den egna konsumtionen av animaliska produkter. Det konstaterades att normer, värderingar, kunskap, ekonomiska incitament, tillgänglighet och etiska aspekter var de mest inflytelserika faktorerna.The production of animal products has a major negative impact on the environment. Still,the consumption of meat has been shown to continually increase. A selection of carnists,vegetarians and vegans in Malmö, Sweden, and Berlin, Germany, were studied with semistructured interviews and Grounded Theory was used as a methodological base for data collection, analysis and interpretation. The geographical comparison was motivated by some perceived differences and similarities, as it was believed to contribute to a broader perspective. By applying different theories, we aimed in this study to identify which factors that influence the willingness and ability of the individual to reduce the own consumption of animal products. It was found that norms, values, knowledge, economic incentives, availability and ethical aspects were the most influential factors.
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Walter, Ella, and Moa Albertsson. "Unga vuxnas attityd till och kunskap om mejeriprodukter och vätbaserade alternativ." Thesis, Umeå universitet, Institutionen för kost- och måltidsvetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-181265.
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Bakgrund Det finns många olika motiv till att individer väljer att äta växtbaserat. De främsta motiven är egenhälsan och etiska aspekter i form av djurrätt, men även minskad klimatpåverkan. Den största barriären till att övergå till en mer växtbaserad kosthållning är informationsbrist om kosthållningen. Näringsinnehållet skiljer sig mellan mejeriprodukter och växtbaserade alternativ, vilket kan leda till brister om mejeriprodukter helt eller delvis utesluts ur kosten. Syfte Syftet med studien var att undersöka skillnader i attityd och kunskap om mejeriprodukter kontra växtbaserade alternativ hos unga vuxna i åldrarna 18–30 år. Metod Studien var kvantitativt designad och genomfördes via webbenkät i september 2020 med 125 deltagare. Enkäten innehöll bakgrundsfrågor, kunskap- och attitydpåståenden. Data analyserades med IBM SPSS Statistics 27. Signifikansnivån p <0,05 valdes. Resultat 117 svar analyserades, majoriteten var kvinnor, personer mellan 18–24 år och kosthållningen blandkost. Signifikanta skillnader sågs för påståendena om hälsa, etik och smak mellan kosthållningarna blandkost och vegetarian (p=0,011, p=0,023, p<0,001) samt blandkost och vegan (p<0,001, p=0,042, p=0,008). Samtliga kosthållningar var över lag mer benägna att hålla med om de påståenden som var positivt vinklade för deras kosthållning. 50-87 % svarade fel eller vet ej på kunskapspåståendena, förutom på påståendet Kalcium förekommer naturligt i mejeriprodukter där majoriteten svarade rätt. Inga signifikanta skillnader sågs mellan åldersgrupperna gällande kunskap och attityder. Slutsats Attityderna till mejeriprodukter kontra växtbaserade alternativ skiljer sig beroende på kosthållning, framförallt mellan omnivorer och veganer. Kunskapen om näringsmässiga skillnaderna mellan mejeriprodukter och växtbaserade alternativ var låg hos blandkost och pescetarian och vegetarian och vegan.Background The motives for consuming plant-based diet vary, the main ones being health related and animal-welfare. Decreasing environmental impact also ranks quite high. The biggest perceived barrier to follow a plant-based diet is the lack of information regarding the diet. The nutritional content of plant-based dairy-alternatives differs from dairy-products. If dairy-products are partially or completely excluded from the diet there is a risk of nutritional deficiencies. Objective The aim of the study was to investigate the difference in attitude towards and knowledge of dairy-products and plant-based alternatives in 18-30-year-olds. Method A web-based survey was conducted in September of 2020 with 125 participants. The survey consisted of three sections with questions regarding background, knowledge of nutritional differences and attitudes towards dairy-products and plant-based alternatives. The data was analysed through IBM SPSS Statistics 27. The significance level was set to p<0,05. Results 117 participants' answers were in the final analysis. Most of them were women and omnivorous. Significant differences in attitude towards health, ethical aspects and taste preferences could be seen between omnivores and vegetarians (p=0,011, p=0,023, p<0,001) as well as omnivores and vegans (p<0,001, p=0,042, p=0,008). In general, the different dietary preferences were prone to agree with statements that agreed with their diet. 50-87% answered incorrectly or “Don’t know” at the knowledgestatements, except Calcium naturaly occurs in dairy products where the majority answered correctly. No significant differences were found between the age groups regarding knowledge or attitude. Conclusion Attitudes towards dairy-products and plant-based dairy-alternatives significantly differ depending on diet. The biggest differences were seen between omnivores and vegans. Knowledge about the nutritional differences between dairy-products and plant-based dairy-alternatives was low among both omnivore and pescatarian and vegetarian and vegan.
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Källgarn, Olov, and Björn Jensen. "Klimatsmart mat i Malmö." Thesis, Malmö universitet, Fakulteten för kultur och samhälle (KS), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-23468.
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Malmö vill enligt sitt eget miljöprogram vara “Sveriges klimatsmartaste stad”. Alla livsmedel som köps in av kommunen ska vara ekologiska, och klimatgasutsläppen från maten ha minskat med 40% före utgången av 2020. Det ekologiska målet ser ut att kunna nås, men klimatgasutsläppen har endast gått ner med 15% i skrivande stund. Staden driver nu en ny satsning för att klara målsättningen. Denna undersökning granskar det förfarande som Malmö stads miljöförvaltning tagit fram och sätter det i relation till forskning om klimatkommunikation och beteendeförändring. Det är vanligt att utvärderingar av utbildningar fokuserar på deltagarnas attityd till utbildningen, istället för de beteendeförändringar som utbildningen uppmanar till. Genom gruppintervjuer med utbildare och projektdeltagare, samt innehållsanalys av utbildningsmaterialet söker undersökningen svar på frågan: leder miljöförvaltningens utbildning till ett förändrat beteende hos utbildningens målgrupp? Även om vi utifrån respondenterna kan konstatera att få konkreta förändringar hittills har skett i verksamheterna, har vi kunnat identifiera hinder, förbättringsåtgärder och kartlägga hur deltagarna på olika sätt förhåller sig till utbildningarna och till målet. Vi konstaterar att metoden för hur satsningen ska bedrivas inte använder sig av ett teoretiskt ramverk eller är konsekvent förankrad i vetenskap. Vi konstaterar att kommunen har en stark position för att verkliggöra miljövänligt beteende hos sina anställda, men att kommunen underutnyttjar potentialen. Konsekvenser och möjligheter diskuteras.Malmö, according to its own environmental program, wants to be "Sweden's most climate friendly city". All food purchased from the municipality should be organic and the greenhouse gas emissions should decreased by 40% by the end of 2020. The ecological target seems to be achievable, but climate emissions have only fallen by 15% at the time of writing. The city is now running a new venture to meet the goals. This study examines the procedure developed by Malmö City Environmental Management in relation to research on climate communication and behavioral change.It is common for evaluations of education to focus on the attitudes of the participants, rather than the behavioral changes that the education encourages. Through group interviews with educators and project participants, as well as content analysis of the educational material, the survey seeks to answer the question: Does the management of the environmental administration lead to a change in behavior in the education target group?Even though, according to the respondents, few changes have taken place so far, we have been able to identify obstacles, improvement measures and map how the participants relate to the education and the goal in different ways. We note thatthe method of conducting the venture does not use a theoretical framework or is consistently rooted in science. We note that the municipality has a strong position to realize environmentally friendly behavior among its employees, but that the municipality underuses the potential. Consequences and opportunities is discussed.
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Norlén, Mikael. "Ett matsystem med biologiska jordbruksmetoder och växthusodling : Kost, jordbruk och energibalans i växthus." Thesis, Uppsala universitet, Fasta tillståndets fysik, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-308757.
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The project examines the possibilities to develop a local and sustainable model for food production in Uppsala with focus on diet, farming methods and different types of greenhouse installations. With the simulation software VIP energy 3.1.1 the energy balance and temperature development of greenhouses of different materials were calculated for different operating cases. The results were also compared when the greenhouse was installed stand-alone or integrated to the wall of a small standard or passive house. With a starch based diet and biological farming methods research suggests it is possible to produce food efficiently without compromising the environment or our health. The yearly food needs for a family of four that follows the suggested diet was estimated to 4362 kg and the outdoor land required to produce it was calculated to 4676 m2 through organic yield statistics. The area could however be reduced to 2813 m2 if the only starch staple in production was potatoes. The tender growing season in a greenhouse constructed with a covering of 5 mm glass or 5-16Ar-5 mm was calculated to 85 and 148 days respectively. The energy use required for year round production of mushrooms in the respective greenhouses was calculated to 53 or 16 kWh/m2,year. Half hardy plants required 399 or 173 kWh/m2,year and tender plants 953 or 358 kWh/m2,year. When the greenhouses were connected to the wall of a small house the heating demand could be reduced by up to 22 % depending on the operating case.
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Lazarin, Lucas Roecker. "Um estudo sobre percepções e práticas narradas por consumidores em relação a dietas baseadas em plantas, como subsídio para soluções climáticas e transformações sociais." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2017. http://hdl.handle.net/10183/179279.
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Esta dissertação se compõe, primeiro, de uma análise interdisciplinar e de macromarketing sobre o mercado alimentar com enfoque nos problemas da atual configuração centrada em carnes e lácteos. Levantando diversos estudos recentes e relatórios de áreas climática, ambiental, econômica, da saúde, da nutrição, da antropologia e da ética, apresenta-se vantagens de uma reconfiguração na ordem do mercado alimentar devido ao protagonismo dos produtos de origem animal na emissão de gases de efeito estufa, mudança no uso da terra, pressão pelo desmatamento, uso e poluição da água, perda da biodiversidade, ameaça à segurança alimentar global, inerente ineficiência econômica, reforço às desigualdades socioeconômicas, proliferação de novas doenças transmissíveis, impactos à saúde do consumidor, sustentação de altos índices de mortalidade humana e violação dos direitos dos animais. A partir dessa análise de macromarketing, se propõe uma reconfiguração vegana do mercado alimentar como importante alternativa para aliviar, de modo integrado, esse conjunto de problemas enfretandos pela sociedade contemporânea. Nesse sentido, uma reconfiguração sociotécnica para favorecer padrões alimentares veganos mostra-se como alternativa à sustentabilidade, especialmente em relação às mudanças climáticas, dado que essa transformação é indicada como relevante estratégia de mitigação e de adaptação, concomitantemente Diversas dificuldades para tal reconfiguração estão alinhadas à constante reiteração das práticas sociais através do habitus e outros dispositivos para a manutenção da atual estrutura e ordem socioecônomica. Por isso, transformações no mercado alimentar são complexas, dadas as relações de poder, relativas aos interesses dos diversos atores direta e indiretamente beneficiados economicamente, e das bases culturais e históricas que sustentam práticas envolvidas nesse consumo. Assim, compreender as influências sobre o comportamento do consumidor, entendendo-o como um agente inserido em estruturas e dinâmicas sociais, é essencial — embora não suficiente — para estudar a transformação de um mercado. Por isso, propõe-se um estudo, de certa forma amplo, com consumidores para compreender elementos que operam dificultando, e eventualmente facilitando, a transformação vegana de suas práticas de consumo alimentar. Através de uma coleta empírita, exploratória e de multimétodo, com ativa participação de 54 consumidores que mantêm diferentes padrões de consumo alimentar em relação à ingestão de produtos de origem animal, foi possível identificar e compreender elementos que operam como barreiras e como facilitadores à ruptura de hábitos alimentares baseados em carnes e derivados de animais e à manutenção de novos hábitos alimentares à base de plantas Para tanto, utilizou-se entrevistas em profundidade e questionários abertos aplicados online; estratégias de coleta essas em que se pôde obter reconstruções narrativas de memórias, experiências cotidianas e crenças com a participação de consumidores categorizados como reducetarianos, vegetarianos e veganos; e também se obteve percepções, projeções e algumas experiências de consumidores que mantêm suas práticas alimentares conforme o padrão centrado em carnes. Em análises integradas desses diversos dados qualitativos, incluindo também, para ilustração, evidências midiáticas e dados de coleta de campo do contexto em estudo, pôde-se compreender como operam enquanto barreiras e facilitadores alguns elementos. Nessas análises, os comportamentos de consumo alimentar puderam ser compreendidos como práticas sociais inseridas em dinâmicas complexas, envolvendo não apenas aspectos individuais de nível cognitivo e biofísico, mas aspectos materiais e aspectos de ordem sociocultural — sobretudo da ordem de mercado. Intenciona-se contribuir teórica e metodológicamente para estudos sobre transformações nos padrões de consumo em favor de lógicas mais sustentáveis e gerar subsídios a organizações alinhadas a transformações veganas no mercado alimentar.This master's thesis is composed, firstly, by an interdisciplinary and macromarketing analysis of the food market, focusing on the problems of the current configuration centered on meats and dairy products. Collecting several recent studies and reports of climate, environmental, economic, health, nutrition, anthropology and ethics areas, is presented problems due to the leading role of animal products in the greenhouse gas emissions, land use change, deforestation pressure, water use and pollution, biodiversity loss, threats to global food security, its inherent economic inefficiency, socio-economic inequalities, new communicable diseases, impacts on consumer health, high levels of human mortality and animal rights violations. From this macromarketing analysis, a vegan reconfiguration of the food market is proposed as an important alternative to alleviate, in an integrated way, this set of problems faced by contemporary society. In this sense, a socio-technical reconfiguration, to vegan food standards, is proposed as an alternative to sustainability, especially in relation to climate change, since this transformation is indicated as a relevant mitigation and adaptation strategy, concomitantly Several difficulties for such reconfiguration are supposed considering the constant reiteration of social practices through the habitus and other social and material devices operating for the maintenance of the current socioeconomic structure and order. Therefore, transformations in the food market are complex, given the power relations relative to the interests of the various actors directly and indirectly benefited economically, and the cultural and historical bases that sustain practices involved in food consumption. Thus, understanding the influences on consumer behavior, considering consumers as an agents embedded in social structures and dynamics, is essential — though not sufficient — to study a market transformation. Therefore, it is proposed a, somewhat broad, study with consumers to understand elements that operate by making difficult, and eventually facilitating, a vegan transformation of their food consumption practices. Through an empirical, exploratory and multi-method data collection, with active participation of 54 consumers that maintain different food consumption patterns in relation to the intake of products of animal origin, it was possible to identify and understand elements that act as barriers and as facilitators to the rupture of daily eating practices centered in animal products and the maintenance of new plant-based dietary consumption For that, long interviews and open questionnaires were applied online. These collection strategies allowed to obtain narrated reconstructions of memories, daily experiences and beliefs with the participation of consumers categorized as reducetarians, vegetarians and vegans; these strategies also allowed to obtain narrated perceptions, projections and some experiences related to plant-based food of consumers that maintain their food practices according to the meat-centered standard. In integrated analyzes of these various qualitative data, including media evidences and field collection data of the context under study, used for illustration, it was possible to understand how some elements operate as barriers and facilitators. In these analyzes, food consumption behavior could be understood as social practices inserted in complex dynamics, involving not only individual aspects of cognitive and biophysical level, but also socio-cultural and material aspects — especially related to the market. It is intended to contribute theoretically and methodologically to studies on changes in consumption patterns in favor of more sustainable logics and to generate subsidies to organizations aligned to vegan transformations in the food market.
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Sabo, Joseph Michael. "We Hold These Truths to Be Self-Evident: The Need for Animal Rights in the United States of America." Kent State University Honors College / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=ksuhonors1335815050.
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Jonasson, Oskar. "Varnas känsliga tittare? - Hur olika grader av stötande innehåll på sociala medier uppfattas av individen." Thesis, Linköpings universitet, Medie- och Informationsteknik, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-160531.
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Andelen vegetarianer och veganer i världen ökar successivt. En av många anledningar till detta är att man som mottagare påverkas av djurrättsliga publiceringar på sociala medier. Många organisationer som försöker stoppa djurplågeri och förespråka ett veganskt leverne väljer att, genom sin visuella kommunikation, inrama sina publiceringar negativt, vilket kan tas emot som stötande av mottagaren. Denna studies syfte är därför att undersöka hur mottagaren påverkas av stötande innehåll i form av fotografier på sociala medier, med en djurrättsorganisation som avsändare. Organisationen valdes ut i en initial förstudie, tillsammans med sex fotografier uppdelade i tre innehållstyper. Dessa olika innehållstyper låg till grund för en kvantitativ del i form av en enkät som besvarades av 49 informanter, för att få klarhet kring vilken som mottogs bäst - och varför. Därefter följde en kvalitativ del, där en fokusgrupp bestående av sex informanter fick tycka till och diskutera de tre kategorierna av bilder. Studiens resultat visar att de tre innehållstyperna är olika effektiva beroende på mottagaren. Mottagare som ofta utsätter sig för stötande innehåll blir mättade och kan lätt bli emotionellt distanserade. Likaså visar studien att en alltför enformig inramning från organisationens sida kan resultera i att innehållet blir synonymt med dem och att mottagaren kopplar de negativa känslor som väcks av bilderna direkt till organisationen.
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Martins, Tatiana Rodrigues. "O mercado vegetariano e vegano em Portugal: uma abordagem integrada." Master's thesis, 2018. http://hdl.handle.net/10773/26804.
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O número de consumidores vegetarianos e veganos aumentou notavelmente em muitos países desenvolvidos e é provável que a sua influência no setor da alimentação continue a crescer. Como tal, os objetivos do presente estudo passaram por melhor compreender o perfil dos consumidores e a identidade vegetariana, as motivações que estão na base da adoção da dieta vegetariana, os benefícios percebidos pelos seguidores desta dieta, as barreiras sentidas à adoção da dieta vegetariana, as atitudes dos consumidores para com os animais não-humanos e os fatores que contribuem para que mantenham a dieta vegetariana ao longo do tempo. O principal propósito era contribuir para melhor concetualizar o consumidor vegetariano e melhor conhecer a realidade do mercado vegetariano. O estudo de 2018 realizado em Portugal utilizou métodos de investigação mistos. A investigação quantitativa canalizou o seu foco para os consumidores vegetarianos e veganos, ainda que tenha também incluído consumidores não-vegetarianos por forma a entender as barreiras sentidas à adoção do vegetarianismo, contando assim com um total de 1.246 respostas. A investigação qualitativa compreendeu entrevistas semiestruturadas com 10 consumidores vegetarianos e veganos. A convicção em vegetarianos demonstrou influenciar positivamente as motivações para o vegetarianismo que, por sua vez, demonstraram afetar os benefícios percebidos em seguir uma dieta vegetariana. Além disto, a convicção em vegetarianos provou a sua relação positiva com os benefícios percebidos, que por sua vez indicaram uma influência positiva nas atitudes humanas para com os animais. O presente estudo tem implicações interessantes para gestores e marketers que atuem na área da restauração e indústria alimentar.The number of vegetarian and vegan consumers has risen considerably in a lot of developed countries, and it is likely that its influence in the food sector will carry on growing. Taking this into consideration, the present study set out to understand the profile of the consumer and the vegetarian identity, along with the motives that are at the heart of the adoption of a vegan diet, the benefits perceived by its followers, the eventual barriers against the adoption of a vegetarian diet, the consumers’ attitudes towards non-human animals, and the contributing factors to the long-term success of a vegan diet. The chief purpose was to contribute for a conceptualization of the vegetarian consumer and for a better understanding of the vegetarian market. The study, carried out in Portugal in 2018, applied a mixed research approach. The quantitative research was focused on vegetarian and vegan consumers, although some non-vegetarians were included so as to understand the perceived barriers to the adoption of vegetarianism, and a total of 1246 replies were gathered. The qualitative research consisted of semistructured interviews with 10 vegetarian and vegan consumers. Conviction was found to have a positive impact on the motives for vegetarianism, which in turn were shown to have an impact on the perceived benefits of a vegetarian diet. In addition, the conviction in vegetarians was shown to have a positive relation with the perceived benefits, which had a positive influence on human attitudes towards non-human animals. The present study has interesting implications for managers and marketers working within the restaurant and food industry.
Mestrado em Gestão
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Irven, Bethany. "The Effectiveness of a Lunch and Learn Intervention on the Intake of Fruits and Vegetables among Middle School Students." 2010.
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Lelièvre, Céline Marie Huguette Nicole. "Regimes vegetariano ou vegan e saúde oral." Master's thesis, 2020. http://hdl.handle.net/10400.26/34050.
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Dissertação para obtenção do grau de Mestre no Instituto Universitário Egas MonizPerante um entusiasmo cada vez maior pela nutrição e um estilo de vida mais saudável, algumas dietas estão a fazer grandes transformações. O vegetarianismo e o veganismo tornaram-se cada vez mais populares nos últimos anos. Como resultado, os hábitos alimentares ocidentais estão gradualmente a ser abandonados a favor de uma dieta mais vegetal. Perante isto, parece importante ver as consequências que pode causar, bem como a sua intensidade, natureza e grau. Uma vez que estas dietas são conhecidas por terem um efeito óbvio na saúde geral, é questionável se o mesmo se aplica à cavidade oral. Este último quanto às consequências nos tecidos oro-faciais, na composição salivar, bem como nos dentes. Concentrámo-nos nos impactos que poderiam alertar o dentista, tentando torná-lo mais consciente destas novas dietas e, assim, fornecer conselhos adequados aos pacientes que seguem uma dieta vegetariana ou vegan.
Faced with an ever-growing craze for nutrition and a healthier lifestyle, some diets are making great comebacks. Vegetarianism and veganism have become increasingly popular in recent years. As a result, Western eating habits are gradually being abandoned and towards a more vegetal diet. In the face of this, it seems important to see the consequences it could cause as well as its intensity, nature and degree. Since these diets are known to have an obvious effect on overall health, it is questionable whether the same is true for the oral cavity. The latter results in the consequences on oro-facial tissues, salivary composition, as well as on teeth. We focused on the impacts that could alert the dentist, trying to make him more aware of these new diets and thus to provide appropriate advice to patients following a vegetarian or vegan diet.
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Silva, Madalena Ribeiro Correia de Almeida e. "Alimentação vegetariana e vegan: manifestações na saúde oral." Master's thesis, 2020. https://hdl.handle.net/10216/128039.
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