To eat or not to eat red meat. A closer look at the relationship between restrained eating and vegetarianism in college females

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• 作者：Catherine A. Forestell ; ^{caforestell@wm.edu} ; Andrea M. Spaeth ; Stephanie A. Kane
• 关键词：Vegetarians ; Dieting ; Flexitarian ; Semi-vegetarians ; Food choice motivations
• 刊名：Appetite (APPET)
• 出版年：2012
• 出版时间：February 2012
• 年：2012
• 卷：58
• 期：1
• 页码：319-325
• 全文大小：233 K

文摘

Previous research has suggested that vegetarianism may serve as a mask for restrained eating. The purpose of this study was to compare the dietary habits and lifestyle behaviors of vegetarians (n = 55), pesco-vegetarians (n = 28), semi-vegetarians (n = 29), and flexitarians (n = 37), to omnivores (n = 91), who do not restrict animal products from their diets. A convenience sample of college-age females completed questionnaires about their eating habits, food choice motivations, and personality characteristics. Results indicated that while vegetarians and pesco-vegetarians were more open to new experiences and less food neophobic, they were not more restrained than omnivores. Rather semi-vegetarians; those who restricted only red meat from their diet, and flexitarians; those who occasionally eat red meat, were significantly more restrained than omnivores. Whereas food choices of semi-vegetarians and flexitarians were motivated by weight control, vegetarians and pesco-vegetarians?food choices were motivated by ethical concerns. By focusing specifically on semi-vegetarian and flexitarian subgroups, more effective approaches can be developed to ensure that their concerns about weight loss do not lead to unhealthful or disordered eating patterns.