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Women, men and food: the significance of gender for nutritional attitudes and choices

Alan Beardsworth (Loughborough University, Loughborough, UK)
Alan Bryman (Loughborough University, Loughborough, UK)
Teresa Keil (Loughborough University, Loughborough, UK)
Jackie Goode (King’s College London, London, UK)
Cheryl Haslam (Brunel University, Uxbridge, UK)
Emma Lancashire (University of Birmingham, Birmingham, UK)

British Food Journal

ISSN: 0007-070X

Article publication date: 1 August 2002



This article reports the results of the re‐analysis of a substantial set of survey based quantitative data relating to food beliefs, practices and preferences. The particular focus of attention was upon gender contrasts. Several statistically significant differences between men and women were identified. These differences occurred in such areas as views on food and health, the ethical dimensions of food production and food selection, nutritional attitudes and choices, dietary change, food work and body image. Two distinctive patterns emerged, which the authors termed “virtuous” and “robust”, the former exhibiting attitudes more typical of women, and the latter attitudes more typical of men.



Beardsworth, A., Bryman, A., Keil, T., Goode, J., Haslam, C. and Lancashire, E. (2002), "Women, men and food: the significance of gender for nutritional attitudes and choices", British Food Journal, Vol. 104 No. 7, pp. 470-491.




Copyright © 2002, MCB UP Limited

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