Diet and Nutrition

A survey by Market Force Information regarding chicken consumption by U.S. consumers finds that 53% are eating chicken more than four times per week. This survey examined the role of chicken in consumers' diets, exploring motivations for chicken purchases at the point of sale and the potential impact of organic chicken.

This study of 30 women from Scotland examines the values held by consumers towards organic and conventionally produced meat, with particular reference to moral issues surrounding food animal production.

This study examines whether differences in ambivalence between meat eaters affects attitudes towards eating meat, the belief structure underlying these attitudes, actual meat consumption, and intent to reduce consumption in the future.

A study by researchers from the Kellogg School of Management found that men are more likely than women to conform to gendered notions of food. In a series of experiments where men and women were asked to choose between "masculine" and "feminine" versions of foods, men were more likely to choose the masculine items, particularly when given extra time to make choices.

This survey for National Public Radio finds that, among consumers who are concerned about the contamination of the food supply, they are most concerned with meat contamination. More consumers suggested that food companies should improve quality control over additional inspections, oversight, or penalties.

According to "Mintel Menu Insights," between the 2nd quarter 2009 and the 2nd quarter 2010, the appearance of healthy food items on restaurant menus increased by 65%. Likewise, the appearance of vegetarian food items on menus increased by 12%, although over a longer time period (2nd quarter 2007 to 2nd quarter 2010).

This "Appetite" journal article from 2005 analyzes the historical impact of transparency when it comes to meat production, focusing on two trends: increasing concern for farmed animal welfare and increasing disassociation of animal products (meat in particular) from their animal sources.

Research from the USDA's Agricultural Research Service examines various aspects of egg quality, finding that there is no substantial quality difference between types of eggs. The biggest difference identified among various types of eggs was the average egg size between cartons of white and brown eggs.

The "2010 Food & Health Survey" by the International Food Information Council identifies recent attitudes of U.S. consumers toward their diet. Most (70%) are concerned about their weight. To address this concern, people are changing the amount of food they eat (69%), changing the types of food they eat (63%), and engaging in physical activity (60%).

Modern egg production systems provide consumers with a number of choices in the types of eggs that they can buy, according to poultry extension specialist Gregory Martin from Pennsylvania State University. The vast majority (85%) of all eggs produced in Pennsylvania come from conventional cage housing. This article summarizes the stated benefits of modern cage-produced eggs versus cage-free eggs, according to Martin.