Diet and Nutrition
This piece explores whole foods plant-based (or vegan) diets. The article’s authors (all medical doctors) advocate that their fellow physicians consider recommending such diets to all their patients. The authors explore the merits of a whole foods plant-based diet by presenting a case study and reviewing the literature on the diet’s health benefits in the areas of blood pressure, diabetes, heart disease, mortality, and obesity. They also discuss ways to ensure the consumption of a healthful animal-free diet.
Vegan Lifestyle Behaviors. An Exploration of Congruence with Health-Related Beliefs and Assessed Health IndicesSubmitted on May 06, 2013 (Original item from 2013) Diet and Nutrition | General Animal Protection | Vegetarianism and Veganism
This study explored the connection between veganism and health beliefs and behaviors. The main objective was to determine whether health-motivated vegans were more likely to practice a variety of health-promoting behaviors and to have more positive health outcomes than those citing other motivations (animals, the environment, family, and religion). The researches found that health was the most popular motivator for study participants. They also discovered that both those listing health and non-health motivations practiced lifestyle behaviors that on the whole support positive health outcomes.
This piece summarizes information from two studies that looked at Millennials’ attitudes and behaviors towards beef. Among other findings, these studies showed that compared to previous generations, Millennials—defined roughly as individuals born between 1980 and 2000—know much less about buying and cooking beef, and are also limiting their children’s consumption of this food.
Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in mealsSubmitted on Apr 12, 2013 (Original item from 2013) Advocacy Strategies | Diet and Nutrition | General Animal Protection | Research Tools and Methods | Vegetarianism and Veganism
This study explored whether repeated consumption of meat substitutes resulted in a greater appreciation for these foods by non-vegetarians. Two plant-based meat alternatives (tofu and Quorn) were tested against chicken as part of an in-home experiment over a 10-week period. Initially chicken was the preferred food, however in time boredom with all three products was apparent and the final results showed no significant differences in product preference. Interestingly, an examination of individual responses showed that an increased preference occurred significantly more frequently for tofu than for other products.
The Transtheoretical Model is used here to examine the process of transitioning to a vegan diet. The model’s five stages of change as they apply to veganism are: 1) precontemplation (no realization that there are possible disadvantages to their current diet or that being vegan is an alternative); 2) contemplation (becoming aware of veganism and learning about its benefits); 3) preparation (deciding to make the change to veganism); 4) action (adopting a vegan diet); and 5) maintenance (maintaining the diet/working to prevent relapse). A discussion of the strengths and weaknesses of this application is also provided.
The intensive confinement endured by female pigs used for breeding is an issue of importance in the animal protection community. A recent study commissioned by the National Pork Board examined pig farmers’ opinions on a variety of topics including gestation stalls. The findings indicate that a quarter of the pork producers surveyed no longer use gestation crates and 28% intend to adopt open pens or convert to stalls that allow for more movement. The survey also touched on pig farmers’ satisfaction with their line of work, their thoughts on the direction the industry is heading, and what they consider to be their biggest challenges.
Counting Animals has put together a piece on the amount of animal-based foods that end up in our landfills. Waste occurs at both the consumer and retail level and the numbers range from a low of close to 1/5 of chicken to nearly a half of the fresh/frozen fish and shellfish. Cutting the waste at the consumer level in half would reduce the number of animals killed per year in the U.S. to the tune of more than 15 billion fish and shellfish, 500 million broiler chickens, 35 million egg-laying hens, 15 million pigs, and 3 million cows. These insights provide a potentially new angle for animal advocates to consider.
Vegan Consciousness and the Commodity Chain: On the Neoliberal, Afrocentric, and Decolonial Politics of “Cruelty-Free”Submitted on Mar 29, 2013 (Original item from 2013) Diet and Nutrition | General Animal Protection | Vegetarianism and Veganism
This dissertation represents the culmination of Breeze Harper’s PhD in Geography at the University of California, Davis. In it she explores three different vegan food guides and what types of ethical (or unethical) consumption patterns they prompt. The guides under study come from People for the Ethical Treatment of Animals, Queen Afua, and Food Empowerment Project. They are examined not just from the perspective of food choice, but also to uncover implications on the social, political, and economic front.
Differences Between Health and Ethical Vegetarians. Strength of Conviction, Nutrition Knowledge, Dietary Restriction, and...Submitted on Mar 25, 2013 (Original item from 2013) Diet and Nutrition | Farmed Animals | General Animal Protection | Research Tools and Methods | Vegetarianism and Veganism
The ways in which health and ethical vegans/vegetarians are dissimilar is explored in this piece of research. The authors used an online survey to determine how those in each category differed based on conviction, dietary restriction, duration of adherence, and knowledge of nutrition. Results showed that while the level of nutritional knowledge was no different, ethical vegans/vegetarians had stronger feelings of conviction, consumed fewer animal products, and had been following the diet for a greater length of time than those who motivated by health.
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