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Article
Publication date: 1 October 2000

Physical fitness and health‐related parameters in vegetarian and omnivorous students

P. Clarys, P. Deriemaeker and M. Hebbelinck

The completeness of a vegetarian diet is often questioned. Nevertheless, the literature indicates that a well balanced vegetarian diet is often healthier since the…

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Abstract

The completeness of a vegetarian diet is often questioned. Nevertheless, the literature indicates that a well balanced vegetarian diet is often healthier since the prevalence of prosperity diseases is significantly lower in vegetarians compared to omnivores. A total of 24 vegetarian students were examined regarding food intake, several critical blood parameters, physical performance and anthropometrical measures. The vegetarian population was compared with 24 omnivorous students for the same parameters. A lower energy intake for the vegetarians compared to the non‐vegetarians was found. The distribution of the three macronutrients differed significantly between the two populations. Vitamin intake was comparable and within the recommended daily intake. A similar profile was found for the mineral intake. The blood profile showed significantly lower vitamin B12 values for the vegetarians compared to the non‐vegetarians but values were within the recommended limits. Physical performance and anthropometric were completely comparable between the two populations.

Details

Nutrition & Food Science, vol. 30 no. 5
Type: Research Article
DOI: https://doi.org/10.1108/00346650010341025
ISSN: 0034-6659

Keywords

  • Vegetarians
  • Diet
  • Health
  • Food
  • Fitness

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Article
Publication date: 1 December 2002

A database of vegetarian foods

Rachel Louise Reid and Allan Hackett

The recent food scares combined with the wide body of literature suggesting improved health status of vegetarians has apparently fuelled the growth in the number of…

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Abstract

The recent food scares combined with the wide body of literature suggesting improved health status of vegetarians has apparently fuelled the growth in the number of vegetarians and semi/demi vegetarians. This expansion has been met by a considerable growth in the vegetarian convenience food market. A database of vegetarian convenience foods has been created which shows that there is a large and increasing number of vegetarian convenience foods available which show great within‐product ranges in terms of nutritional composition. The database indicates that vegetarian convenience foods are often high in fat and saturates and their consumption would not assist in meeting current dietary targets.

Details

British Food Journal, vol. 104 no. 11
Type: Research Article
DOI: https://doi.org/10.1108/00070700210454604
ISSN: 0007-070X

Keywords

  • Vegetarians
  • Convenience foods
  • Nutrition

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Article
Publication date: 10 February 2021

A vegetarian educator in a meat obsessed country

Cassandra Sturgeon Delia

Food consumption is a result of a choice that is influenced by economic status, society, culture, psychosomatic elements (Bisogni et al., 2002) and religious factors…

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Abstract

Purpose

Food consumption is a result of a choice that is influenced by economic status, society, culture, psychosomatic elements (Bisogni et al., 2002) and religious factors (Dewan, 2017) creating an identity based on one's beliefs (Mennell et al., 1992). Although many versions exist, this diet is often established on an ideology to abstain from using animals for dietary needs (Smart, 2004). There has been much research to explore vegetarian motivation and impacts of this diet on health; however, first-hand accounts are few.

Design/methodology/approach

Autoethnography was undertaken to understand my experience as a vegetarian living within a primarily meat consuming country. The theoretical framework driving the research uses social cognitive theory (SCT), the transtheoretical model (TTM) and ethical theory to address the vegetarian experience and emotions generated through such encounters.

Findings

Data collected, including conversations, headnotes and teaching material, were transcribed and categorised into four emerging themes including vegetarian experience, culture, identity as an educator; and impacts of beliefs. The author also discusses the motives for converting to vegetarianism and the experiences that came with behavioural change. Obstacles and opportunities presented by living in a dominant meat society are explored and the author’s influence on others as an educator, as a citizen in society and as a member of a family.

Research limitations/implications

Being new to autoethnography proved to be a limitation in the study.

Practical implications

This research may prove useful for researchers to gain an insider's view of a vegetarian's experience, and how the lifestyles impact students and others in a social context from the author's perspective.

Social implications

Autoethnography regarding vegetarianism from an educator's perspective is lacking and hence may give an insight to help fill the literature gap and change perspectives towards the vegetarian community.

Originality/value

Autoethnography regarding vegetarianism from an educators perspective is lacking; hence, this would be a valuable insight to add to the literature gap.

Details

British Food Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
DOI: https://doi.org/10.1108/BFJ-06-2020-0486
ISSN: 0007-070X

Keywords

  • Autoethnography
  • Vegetarian
  • Antibiotic resistance
  • Educator
  • Vegetarian experience

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Article
Publication date: 15 August 2020

Economic growth in the Malaysian vegetarian market potential: internalized dimension of motivation

Darshana Darmalinggam and Maniam Kaliannan

The purpose of this study is to explore the internalized dimension of motivation under the Unified Model of Vegetarian Identity (UMVI) model, namely, personal and…

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Abstract

Purpose

The purpose of this study is to explore the internalized dimension of motivation under the Unified Model of Vegetarian Identity (UMVI) model, namely, personal and prosocial motivators, for vegetarianism that spurs economic growth in the Malaysian vegetarian market potential.

Design/methodology/approach

Semi-structured online questionnaire was adopted as the primary methodology from which a total of 163 respondents were obtained.

Findings

Both, personal and prosocial motivators do positively relate to the economic growth of the Malaysian vegetarian market potential. However, prosocial motivators has a greater impact with a beta coefficient of 0.374 compared to 0.273 for personal motivators.

Research limitations/implications

Probable inaccurate representation of the entire vegetarian population in Malaysia. Time and resources available.

Practical implications

Practically, the Malaysian vegetarian society and Malaysian government bodies benefit from the study in ensuing promotion of environmental awareness in line with a vegetarian diet.

Originality/value

Lack of literature resources on vegetarianism in Malaysia led to the study contributing to an expansion of literature on the matter. This pioneer study benchmarks global literatures on motivators of vegetarianism and their impact on economy against the scarce literatures available in the Malaysian context. It contributes to the Malaysian economy and potential vegetarian restaurant start-ups wishing to enter the Malaysian vegetarian market. Theoretically, the theory of planned behaviour, utilitarian function and the UMVI were jointly utilised in explaining the motivators capturing Malaysian vegetarians' intention towards demand for vegetarian food.

Details

International Journal of Social Economics, vol. 47 no. 9
Type: Research Article
DOI: https://doi.org/10.1108/IJSE-04-2020-0190
ISSN: 0306-8293

Keywords

  • Vegetarian
  • Economic growth
  • Internalized dimension of motivation
  • Market potential

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Article
Publication date: 4 November 2019

Being a vegetarian traveller is not easy

Yu-Chin Huang, Li-Hsin Chen, Cih-Wei Lu and Jui-Lin Shen

Previous empirical studies have not documented the link between vegetarians’ dietary constraints and travel intentions. Therefore, the purpose of this paper is to utilise…

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Abstract

Purpose

Previous empirical studies have not documented the link between vegetarians’ dietary constraints and travel intentions. Therefore, the purpose of this paper is to utilise a mixed-methods approach to examine the interrelationships of this group’s travel motivations, travel constraints, constraint negotiations and behavioural intentions, with special reference to how dietary constraints deter its members from travelling, and its extent.

Design/methodology/approach

An online questionnaire was administered to outbound Taiwanese vegetarian travellers (n=418), and this was followed by in-depth, semi-structured interviews (n=9) to complement the quantitative data.

Findings

The results indicated that vegetarians’ dietary constraints significantly deterred them from travelling in certain circumstances: notably, in the company of non-vegetarians. Nevertheless, it was found that some vegetarians efficiently negotiated their constraints and persisted in travelling, in some cases, by compromising their dietary preferences.

Practical implications

Travel agents and planners should explore more strategies to meet the needs of vegetarian travellers to increase this group’s travel satisfaction.

Originality/value

This study established the first theoretical model explaining the relationships among vegetarians’ travel motivations, dietary constraints, constraint negotiations and travel intentions.

Details

British Food Journal, vol. 122 no. 6
Type: Research Article
DOI: https://doi.org/10.1108/BFJ-09-2019-0675
ISSN: 0007-070X

Keywords

  • Travel intentions
  • Vegetarianism
  • Travel motivations
  • Constraint negotiation
  • Dietary restraint
  • Travel constraints

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Article
Publication date: 1 May 1991

Increasing the “Pulse” Rate: Opportunities for Product Development

Georgina Holt

Vegetarianism is currently receiving more attention from the foodindustry than ever before. The campaign initiated by the NACNE and COMAReports has created a new “health…

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Abstract

Vegetarianism is currently receiving more attention from the food industry than ever before. The campaign initiated by the NACNE and COMA Reports has created a new “health appeal”, resulting in an increased demand for vegetarian food, which is consumer‐driven. Product development in the vegetarian sector should, therefore, favour the use of vegetables and pulses rather than dairy products. Beans, nuts, seeds and grains are all the more appetising now because of the abundance of vegetables available to combine with them. Manufacturers should take the opportunity of an expanding market to provide imaginative, sumptuous products which truly do justice to the variety of colours, flavours and textures of pulses.

Details

British Food Journal, vol. 93 no. 5
Type: Research Article
DOI: https://doi.org/10.1108/EUM0000000002341
ISSN: 0007-070X

Keywords

  • Consumer attitudes
  • Food industry
  • Health
  • Product development
  • Vegetarians

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Article
Publication date: 13 May 2014

Study of consumers’ behavior for non-vegetarian products in emerging market of India

Niraj Kumar and Sanjeev Kapoor

The purpose of this paper is to understand non-vegetarian food consumption behavior, and factors affecting the same of the consumers of middle-sized market, where…

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Abstract

Purpose

The purpose of this paper is to understand non-vegetarian food consumption behavior, and factors affecting the same of the consumers of middle-sized market, where organized retailing is still at infancy.

Design/methodology/approach

A total of 182 households of two middle-sized cities of India were personally surveyed with a structured questionnaire. Simple statistical analysis such as frequency distribution, factor analysis and analysis of variance, logit regression were carried out to infer the required information.

Findings

Although an important constituent of the food, for most the consumers, purchase of non-vegetarian products were weekly, well planned, and family affairs. Assured good quality, followed by the meat preparation in front of the customers’ eye emerged important market attributes for selecting the store by the consumers. The study revealed that consumers were mainly dependent on search and credence attributes of the product for non-vegetarian food purchase decisions.

Research limitations/implications

This paper analyses non-vegetarian food consumption food behavior of those customers, for whom non-vegetarian food is still considered as special food, and who belong to middle-sized cities where organized food retailing has just started.

Originality/value

The subject is relatively less researched in emerging markets where organized food retail is still at infancy, and where non-vegetarian foods are considered special.

Details

Journal of Agribusiness in Developing and Emerging Economies, vol. 4 no. 1
Type: Research Article
DOI: https://doi.org/10.1108/JADEE-05-2013-0016
ISSN: 2044-0839

Keywords

  • Consumer behavior
  • Agribusiness
  • Emerging markets
  • India
  • Food retailing
  • Non-vegetarian food

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Article
Publication date: 30 September 2013

Attitudes and orientation toward vegetarian food in the restaurant industry: An operator's perspective

Manuel Rivera and Amir Shani

The current paper aims to explore the attitudes of decision makers in restaurants in Puerto Rico toward vegetarian food, and examine the restaurants' orientation toward…

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Abstract

Purpose

The current paper aims to explore the attitudes of decision makers in restaurants in Puerto Rico toward vegetarian food, and examine the restaurants' orientation toward vegetarianism and the challenges they face in catering to vegetarian patrons.

Design/methodology/approach

A survey instrument was developed to include 21 items representing the various attitudes and views toward vegetarian food; restaurant characteristics; and participant's demographic information. A total of 92 face-to-face structured interviews were conducted among various independent family restaurants located in the metropolitan area of San Juan, Puerto Rico.

Findings

The findings suggest that although the participants certainly recognize the value of vegetarian food for their restaurants, they are still unaware or uninformed about many issues related to vegetarianism and vegetarian customers. Moreover, the study also raises some worrying concerns as to the attentiveness of restaurants to the needs of vegetarians.

Originality/value

The study raised important practical implications for restaurants in San Juan and, potentially, for restaurants in other destinations that share the same challenges. Perhaps the most important implication that emerges is the need to educate the decision makers in restaurants (i.e. owners, managers and chefs) regarding critical issues related to vegetarians and vegetarian food.

Details

International Journal of Contemporary Hospitality Management, vol. 25 no. 7
Type: Research Article
DOI: https://doi.org/10.1108/IJCHM-07-2012-0116
ISSN: 0959-6119

Keywords

  • Vegetarianism
  • Restaurants
  • Attitudes
  • Managerial perspective
  • Menu choices
  • Vegetarians

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Article
Publication date: 1 February 2004

Adrift in the mainstream: Challenges facing the UK vegetarian movement

Andrew Smart

Assesses how the mainstream availability and acceptability of vegetarian food has impacted on the organised vegetarian movement in the UK. Presents data collected during…

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Abstract

Assesses how the mainstream availability and acceptability of vegetarian food has impacted on the organised vegetarian movement in the UK. Presents data collected during an ethnographic case study to show the dilemmas facing the leading UK vegetarian organisation during the mid‐1990s. In order to understand these dilemmas distinguishes between vegetarian food and the ideology of vegetarianism, using existing evidence about variability in diets, motives and organisational politics. When reflecting on the implications of the case study suggests that mainstream acceptance is a double‐edged sword that facilitates the adoption of the diet but threatens the moral foundations of the ideology.

Details

British Food Journal, vol. 106 no. 2
Type: Research Article
DOI: https://doi.org/10.1108/00070700410516775
ISSN: 0007-070X

Keywords

  • Food products
  • Diet
  • Ethics
  • Food controls
  • Niche marketing
  • United Kingdom

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Article
Publication date: 1 January 1993

Women Vegetarians: LIFESTYLE CONSIDERATIONS AND ATTITUDES TO VEGETARIANISM

R.J. Neale, C.H. Tilston, K. Gregson and T. Stagg

Describes an in‐depth study of the attitudes to food, foodconsumption patterns and health of young vegetarian women (aged 15‐30).Studies women as the ratio of female to…

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Abstract

Describes an in‐depth study of the attitudes to food, food consumption patterns and health of young vegetarian women (aged 15‐30). Studies women as the ratio of female to male vegetarians is 2:1. Self‐completed questionnaires formed the basis of the study and provided information on length of time and degree of commitment to vegetarianism, affect on social relationships, and moral and health factors and food factors influencing the decision to become vegetarian. Food factors appeared to be less distinctive than moral and health factors. Concludes that more research is required, particularly into the strict vegan section of the population.

Details

Nutrition & Food Science, vol. 93 no. 1
Type: Research Article
DOI: https://doi.org/10.1108/EUM0000000000979
ISSN: 0034-6659

Keywords

  • Diet
  • Food
  • Questionnaires
  • Research
  • Vegetarians
  • Women

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