Literature DB >> 28109732

The unified model of vegetarian identity: A conceptual framework for understanding plant-based food choices.

Daniel L Rosenfeld1, Anthony L Burrow2.   

Abstract

By departing from social norms regarding food behaviors, vegetarians acquire membership in a distinct social group and can develop a salient vegetarian identity. However, vegetarian identities are diverse, multidimensional, and unique to each individual. Much research has identified fundamental psychological aspects of vegetarianism, and an identity framework that unifies these findings into common constructs and conceptually defines variables is needed. Integrating psychological theories of identity with research on food choices and vegetarianism, this paper proposes a conceptual model for studying vegetarianism: The Unified Model of Vegetarian Identity (UMVI). The UMVI encompasses ten dimensions-organized into three levels (contextual, internalized, and externalized)-that capture the role of vegetarianism in an individual's self-concept. Contextual dimensions situate vegetarianism within contexts; internalized dimensions outline self-evaluations; and externalized dimensions describe enactments of identity through behavior. Together, these dimensions form a coherent vegetarian identity, characterizing one's thoughts, feelings, and behaviors regarding being vegetarian. By unifying dimensions that capture psychological constructs universally, the UMVI can prevent discrepancies in operationalization, capture the inherent diversity of vegetarian identities, and enable future research to generate greater insight into how people understand themselves and their food choices.
Copyright © 2017 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Food choice; Identity; Plant-based; Veganism; Vegetarianism

Mesh:

Year:  2017        PMID: 28109732     DOI: 10.1016/j.appet.2017.01.017

Source DB:  PubMed          Journal:  Appetite        ISSN: 0195-6663            Impact factor:   3.868


  12 in total

1.  "They Eat What They Eat, I Eat What I Eat": Examining the Perspectives and Experiences of African Americans Who Adopt Plant-Based Diets.

Authors:  Marian Botchway; Gabrielle M Turner-McGrievy; Anthony Crimarco; Mary J Wilson; Marty Davey; Sara Wilcox; Edward A Frongillo
Journal:  Am J Lifestyle Med       Date:  2020-03-06

2.  Prevalence and psychopathology of vegetarians and vegans - Results from a representative survey in Germany.

Authors:  Georgios Paslakis; Candice Richardson; Mariel Nöhre; Elmar Brähler; Christina Holzapfel; Anja Hilbert; Martina de Zwaan
Journal:  Sci Rep       Date:  2020-04-22       Impact factor: 4.379

Review 3.  Vegetarian Diet: An Overview through the Perspective of Quality of Life Domains.

Authors:  Shila Minari Hargreaves; António Raposo; Ariana Saraiva; Renata Puppin Zandonadi
Journal:  Int J Environ Res Public Health       Date:  2021-04-12       Impact factor: 3.390

4.  Choice and consumption of animal or plant-based protein: Controlling experimentally and statistically for sensory stimulus aspects and food choice factors.

Authors:  Attila Pohlmann
Journal:  MethodsX       Date:  2021-10-27

5.  Differences between Vegetarians and Omnivores in Food Choice Motivation and Dietarian Identity.

Authors:  Gahyun Kim; Jieun Oh; Misook Cho
Journal:  Foods       Date:  2022-02-14

6.  Total Meat Intake is Associated with Life Expectancy: A Cross-Sectional Data Analysis of 175 Contemporary Populations.

Authors:  Wenpeng You; Renata Henneberg; Arthur Saniotis; Yanfei Ge; Maciej Henneberg
Journal:  Int J Gen Med       Date:  2022-02-22

7.  Consumer motivations and desired product attributes for 2.0 plant-based products: a conceptual model of consumer insight for market-oriented product development and marketing.

Authors:  Emma Beacom; Lana Repar; Joe Bogue
Journal:  SN Bus Econ       Date:  2022-08-01

8.  Health, environmental, and animal rights motives for vegetarian eating.

Authors:  Christopher J Hopwood; Wiebke Bleidorn; Ted Schwaba; Sophia Chen
Journal:  PLoS One       Date:  2020-04-02       Impact factor: 3.240

9.  Underlying Differences Between Chinese Omnivores and Vegetarians in the Evaluations of Different Dietary Groups.

Authors:  Qirui Tian; Qingyang Zheng; Shouxin Li
Journal:  Front Psychol       Date:  2019-12-06

10.  Healthy Food on Instagram Social Network: Vegan, Homemade and Clean Eating.

Authors:  Ladislav Pilař; Lucie Kvasničková Stanislavská; Roman Kvasnička; Richard Hartman; Ivana Tichá
Journal:  Nutrients       Date:  2021-06-09       Impact factor: 5.717

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