Motivações para escolhas alimentares de indivíduos ovolactovegetarianos, veganos e pesco vegetarianos
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Data
2022-02-22
Autores
Bueno, Bianca Guerra
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Universidade Estadual Paulista (Unesp)
Resumo
Introdução: A redução ou exclusão do consumo de carnes segue com aumento no número de adeptos. Assim, entender o que motiva as escolhas alimentares destes indivíduos torna-se relevante. Objetivos: Avaliar as motivações para escolhas alimentares de indivíduos ovolactovegetarianos, veganos e pesco vegetarianos. Métodos: Estudo observacional, do tipo transversal com indivíduos de ambos os sexos, entre 18 e 60 anos completos, que realizassem sua prática alimentar há no mínimo 6 meses. Os participantes responderam de forma online os questionários, sociodemográfico, estilo de vida, composição corporal e características da prática alimentar. Para a investigação das escolhas alimentares, foi aplicada a escala The Eating Motivation Survey (TEMS), a qual foi feita verificação da consistência interna dos dados por meio do coeficiente alpha (α) de Cronbach. Para variáveis qualitativas, foram feitas, frequências, percentuais e teste Qui-Quadrado de Pearson. Para variáveis quantitativas foi feito, desvio padrão, média, mediana, teste t-student ou ANOVA seguida do pós-teste de Tukey. O nível de significância adotado foi de 5%. Resultados: Participaram da pesquisa 1470 indivíduos. Destes, 55,4% eram ovolactovegetarianos, 32,24%, veganos e 12,31% pesco vegetarianos, sendo a maioria mulheres entre 18 e 34 anos, com ensino superior completo. A consistência interna dos dados da TEMS foi satisfatória considerando todos os itens (α=0,86) e para 9 dos 15 domínios obteve-se valores satisfatórios. Nas razões para seguir a prática, resultados opostos foram vistos entre pesco vegetarianos e veganos, sendo o primeiro grupo o que mais citou, não aceitação do paladar e saúde e menos citou ética animal. Na TEMS, a principal motivação para escolha alimentar foi, preferência, seguido de necessidade e fome, saúde e hábitos, e a menos citada foi imagem social. Para as escolhas alimentares por prática, veganos foram os que mais se diferenciavam dos demais, sendo mais motivados a escolher por necessidade e fome e saúde e menos motivados por alimentação tradicional, socialização, atração visual, controle de peso e normas sociais. Conclusão: Os resultados ressaltam a importância de não tratar como uma única modalidade estas práticas citadas e demonstram que dependendo da prática alimentar, as motivações para escolhas alimentares se diferem, sendo veganos o grupo que mais se diferenciou, tanto nas razões para aderir a prática quanto nos resultados da TEMS.
Introduction: The reduction or exclusion of meat consumption continues with an increase in the number of adherents. Thus, understanding what motivates the food choices of these individuals becomes relevant. Objective: Evaluate motivations for food choices in lacto-ovo vegetarians, vegans and pesco vegetarians. Methods: Cross-sectional observational and online study that accepted individuals of both sexes, between 18 and 60 years old, who had been eating for at least 6 months. The following questionnaires were applied, sociodemographic, lifestyle, body composition and characteristics of eating habits. To investigate food choices, The Eating Motivation Survey (TEMS) scale was applied, which verified the reliability of its data using the α Cronbach. The significance level adopted was p<0.05. For qualitative variables, frequencies, percentages and Pearson's chi-square test were performed. For quantitative variables, median, mean, standard deviation, test-t or ANOVA followed by Tukey. Results: 1470 individuals participated in the research. 55,4% of them were ovo-lacto vegetarian, 32,24% vegans and 12,31% pescovegetarians. The majority were woman between 18 and 34 years old, with academic education degree. A general satisfactory α of Crombach of the 0,86 was obtained and for 9 of the 15 domains, Cronbach's α was adequate. In the reasons for following the practice, opposite results were seen between pesco vegetarians and vegans, with the first group being the most cited, non-acceptance of taste and health and the least cited animal ethics. At TEMS, the main motivation for food choice was linking, followed by Need and hunger, health and habits, and the least mentioned was social image. For food choices by practice, vegans were the ones that most differed from the others, being more motivated to choose by need and hunger and health and less motivated by traditional eating, socialization, visual appeal, weight control and social norms. Conclusion: The results emphasize the importance of not treating these mentioned practices as a single modality and demonstrate that depending on the dietary practice, the motivations for food choices change, with vegans being the group that showed the most differences, both in the reasons for adhering to the practice and in the results. from TEMS.
Introduction: The reduction or exclusion of meat consumption continues with an increase in the number of adherents. Thus, understanding what motivates the food choices of these individuals becomes relevant. Objective: Evaluate motivations for food choices in lacto-ovo vegetarians, vegans and pesco vegetarians. Methods: Cross-sectional observational and online study that accepted individuals of both sexes, between 18 and 60 years old, who had been eating for at least 6 months. The following questionnaires were applied, sociodemographic, lifestyle, body composition and characteristics of eating habits. To investigate food choices, The Eating Motivation Survey (TEMS) scale was applied, which verified the reliability of its data using the α Cronbach. The significance level adopted was p<0.05. For qualitative variables, frequencies, percentages and Pearson's chi-square test were performed. For quantitative variables, median, mean, standard deviation, test-t or ANOVA followed by Tukey. Results: 1470 individuals participated in the research. 55,4% of them were ovo-lacto vegetarian, 32,24% vegans and 12,31% pescovegetarians. The majority were woman between 18 and 34 years old, with academic education degree. A general satisfactory α of Crombach of the 0,86 was obtained and for 9 of the 15 domains, Cronbach's α was adequate. In the reasons for following the practice, opposite results were seen between pesco vegetarians and vegans, with the first group being the most cited, non-acceptance of taste and health and the least cited animal ethics. At TEMS, the main motivation for food choice was linking, followed by Need and hunger, health and habits, and the least mentioned was social image. For food choices by practice, vegans were the ones that most differed from the others, being more motivated to choose by need and hunger and health and less motivated by traditional eating, socialization, visual appeal, weight control and social norms. Conclusion: The results emphasize the importance of not treating these mentioned practices as a single modality and demonstrate that depending on the dietary practice, the motivations for food choices change, with vegans being the group that showed the most differences, both in the reasons for adhering to the practice and in the results. from TEMS.
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Palavras-chave
Dieta vegetariana, Dieta vegana, Comportamento alimentar, Motivação, Comportamento de escolha, Vegetarian diet, Vegan diet, Eating behavior, Motivation, Choice Behavior