营养背景对素食的动机、障碍和坚持的作用：对素食者饮食习惯和营养评估调查（VEGAN-EatS）的定性研究

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference Pub Date : 2024-11-21 DOI:10.1016/j.foodqual.2024.105378

Martin Hindermann Santini , Heloísa C. Santo André , Bruna Caruso Mazzolani , Fabiana Infante Smaira , Gabriel Perri Esteves , Alice Erwig Leitão , Bruno Gualano , Hamilton Roschel

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引用次数: 0

摘要

本研究旨在调查具有不同正规营养学背景的人对素食运动的动机、推动因素、障碍和态度。为此，我们对注册营养师或营养学本科生（NUT）和非卫生专业人员（NHP）两组素食者进行了横断面定性研究。参与者填写了《营养常识问卷》，并参加了焦点小组，使用 MAXQDA 软件进行分析。接受评估的 20 人（NUT：7F,3M；NHP：9F,1M），平均年龄为 32 ± 12 岁，体重指数为 24 ± 4 kg/m2。NUT 的营养知识得分更高。两组人的动机都是出于对动物福利和环境的关注，但 NUT 组还受到人际关系的影响，而 NHP 组则强调寻求健康益处。就读研究生营养学课程被视为一种工具，可以获得资源、人员和知识，从而支持他们的饮食决策。NUT 组更关注食品质量，选择未经加工的食品，而 NHP 组则更关注道德问题，倾向于从小生产者和当地企业购买食品。参与者的看法也受到他们的经验和知识的影响，非素食者认为素食本身更健康，而非素食者则将食品质量的提高归功于素食者对饮食选择的细心关注。我们的研究结果表明，虽然这两个群体有着共同的动机，但他们对营养知识的不同了解程度似乎对他们坚持素食的经历有着重要影响，这凸显了寻求营养知识在支持可持续素食实践中的关键作用。

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The role of nutrition background on motivations, barriers, and adherence to a vegan diet: A qualitative study of the vegan eating habits and nutritional evaluation survey (VEGAN-EatS)

This study aims to investigate the motivations, enablers, barriers and attitudes towards the vegan movement within people with distinct formal backgrounds in nutrition. To that end, a cross-sectional, qualitative study was conducted with two groups of vegan individuals: registered dietitians or undergraduate nutrition students (NUT) and non-health professionals (NHP). Participants filled out The General Knowledge on Nutrition Questionnaire and attended to focus groups, analyzed using MAXQDA software. Twenty individuals (NUT:7F,3M; NHP:9F,1M), with mean age of 32 ± 12 years, and 24 ± 4 kg/m² BMI were assessed. NUT presented a higher score of nutritional knowledge. Both groups were motivated by animal welfare and environmental concerns, although NUT group was also influenced by personal relationships, while NHP group highlighted seeking health benefits. Being enrolled in a graduate nutrition program was viewed as a tool to have access to resources, people and knowledge that supported their dietary decisions. NUT group demonstrated greater concern about food quality, choosing unprocessed foods, whilst NHP group demonstrated ethical concerns, preferring to consume from small producers and local businesses. Participant's perceptions were also influenced by their experiences and knowledge, with NHP believing that vegan diets are inherently healthier, while NUT attributed the improved food quality to vegans' careful attention to their dietary choices. Our findings suggest that while both groups share common motivations, their different depths of nutritional knowledge seem to have important impacts on their experience in adhering to a vegan diet, highlighting the critical role of seeking knowledge on nutrition in supporting sustainable vegan dietary practices.

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来源期刊

Food Quality and Preference 工程技术-食品科技

CiteScore

10.40

自引率

15.10%

发文量

263

审稿时长

38 days

期刊介绍： Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.