Tesi sul tema "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.
Testo completoAraujo, 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/.
Testo completoIn 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
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.
Testo completoAbstract : 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.
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.
Testo completoAbstract. 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.
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.
Testo completoThe 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.
Hines, Danita Martha. "VEGETARIANS AND VEGANS IN KENTUCKY". UKnowledge, 2010. http://uknowledge.uky.edu/gradschool_theses/49.
Testo completoGreif, 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.
Testo completoDissertação (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
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.
Testo completoTroncale, 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.
Testo completoThelander, 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.
Testo completoAtt 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.
Furfuro, Taynah Lara. "Consequências metabólicas das dietas paleolítica e vegetariana/vegan". Bachelor's thesis, [s.n.], 2020. http://hdl.handle.net/10284/9667.
Testo completoCom 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.
N/A
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.
Testo completoGuimarães, 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.
Testo completoThe 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.
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.
Testo completoThis 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
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.
Testo completoCoordenação de Aperfeiçoamento de Pessoal de Nível Superior
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
Carmichael, Richard. "Becoming vegetarian and vegan : rhetoric, ambivalence and repression in self-narrative". Thesis, Loughborough University, 2002. https://dspace.lboro.ac.uk/2134/6904.
Testo completoSullivan, Daniel. "Association Between Vegan, Vegetarian, and Omnivorous Diets and Overweight and Obesity". ScholarWorks, 2011. https://scholarworks.waldenu.edu/dissertations/963.
Testo completoKing, 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.
Testo completoB.S.B.A.
Bachelors
Marketing
Business Administration
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.
Testo completoTesis
Nordholm, Caroline, e 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.
Testo completoBackground 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.
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.
Testo completoKarlsson, 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.
Testo completoSom 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.
Lennmark-Appelbom, Zarah, e 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.
Testo completoJanoco, 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.
Testo completoAtt 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.
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/.
Testo completoIsenrot, 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.
Testo completoBackground: 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.
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.
Testo completoValle, Durand de Incháutegui Ana María, e 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.
Testo completoParry, Jovian Lang. "The New Visibility of Slaughter in Popular Gastronomy". Thesis, University of Canterbury. School of Humanities, 2010. http://hdl.handle.net/10092/5312.
Testo completoLehto, 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.
Testo completoMattelin, Hugo, e 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.
Testo completoBoldt, Patrick [Verfasser], e 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.
Testo completoBäckström, Nils, Hanna Egeman e 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.
Testo completoFlail, Gregory James. "The Sexual Politics of Meat Substitutes". Digital Archive @ GSU, 2006. http://digitalarchive.gsu.edu/english_diss/9.
Testo completoJuneby, 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.
Testo completoShaker, 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.
Testo completoPetrovic, 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.
Testo completoSo 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.
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.
Testo completoMarques, 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.
Testo completoA 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.
Maxter, Melissa, e 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.
Testo completoThe 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.
Walter, Ella, e 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.
Testo completoBackground 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.
Källgarn, Olov, e 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.
Testo completoMalmö, 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.
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.
Testo completoLazarin, 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.
Testo completoThis 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.
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.
Testo completoJonasson, 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.
Testo completoMartins, Tatiana Rodrigues. "O mercado vegetariano e vegano em Portugal: uma abordagem integrada". Master's thesis, 2018. http://hdl.handle.net/10773/26804.
Testo completoThe 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
Irven, Bethany. "The Effectiveness of a Lunch and Learn Intervention on the Intake of Fruits and Vegetables among Middle School Students". 2010.
Cerca il testo completoLelièvre, Céline Marie Huguette Nicole. "Regimes vegetariano ou vegan e saúde oral". Master's thesis, 2020. http://hdl.handle.net/10400.26/34050.
Testo completoPerante 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.
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.
Testo completo