Food Science and Human Nutrition, Political Science
Journal or Book Title
Journal of Nutrition Education and Behavior
To assess the prevalence of plant-based alternatives to meat consumption in students at a Midwest university, describe associations between demographics, environmental concern attitudes, and consumption, and determine variables statistically associated with trying the plant-based alternatives.
Descriptive cross-sectional convenience sample; self-administered online surveys.
College students at a Midwest university.
Currently enrolled students aged 18–30 taking courses on campus as of March 2020.
Main Outcome Measures
Plant-based alternative consumption; demographics; vegetarian status; environmental attitudes; influences on food choices; and trusted sources of food information.
Bivariate comparisons for consumption of plant-based alternatives; logistic regression analysis.
Fifty-five percent had tried a plant-based meat alternative. Top reasons were enjoying new foods and curiosity about the products. Out-of-state residency, vegetarian status, and 10 of 11 environmental attitude statements were significantly associated with plant-based alternative consumption (P < 0.05). About 30% of consumers indicated they wanted to eat less meat and that plant alternatives were better for the environment. Nonconsumers had less favorable views of meatless meals.
Conclusions and Implications
This study supports that positive environmental attitudes were predictive of plant-based alternative consumption among college students. Increased awareness and familiarity could encourage consumption among this population.
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-No Derivative Works 4.0 International License.
The Authors. Published by Elsevier Inc. on behalf of Society for Nutrition Education and Behavior.
Davitt, Elizabeth D.; Winham, Donna M.; Heer, Michelle M.; Shelley, Mack C. II; and Knoblauch, Simon T., "Predictors of Plant-Based Alternatives to Meat Consumption in Midwest University Students" (2021). Food Science and Human Nutrition Publications. 245.