Santos M L, Booth D A
School of Psychology, University of Birmingham, Edgbaston, U.K.
Appetite. 1996 Dec;27(3):197-205. doi: 10.1006/appe.1996.0046.
Male and female undergraduates (18-23 years old; 68% in their first year; N = 158) who had just chosen a vegetarian dish in a campus dining hall or restaurant reported a diversity of meat avoidance habits before arrival at University a few weeks previously. More women than men had avoided meat and other flesh foods, with the exception of fish. Consistently with the distinction between "red" and "white" meats, chicken and turkey were the least often avoided flesh foods among men and women. The only clear gradation from flesh-eating to vegetarianism was eating poultry and either beef/lamb or pork, eating only poultry and eating neither; fish was not on this Guttman scale, contrary to previous assumptions. Reasons for avoiding meat and perceived influences on preferences for food in their chosen vegetarian dish were elicited by open-ended interviews in 41 women from the meat-avoidance survey. Rationales spontaneously offered were as diverse as reported in previous studies, but always included at least two of the following: ethics of raising/killing animals, concern for health, sensory factors, disgust and influence of friends. In contrast, choices among described variants of the familiar dish were largely controlled by its sensory and nutritional features, presumably because other attributes had been factored out.
在校园食堂或餐厅刚选了一道素食菜肴的18至23岁本科男女学生（68%为大一学生；N = 158）报告称，在几周前进入大学之前，他们就有各种各样的避免食用肉类的习惯。除了鱼之外，避免食用肉类和其他肉类食物的女性比男性更多。与“红肉”和“白肉”的区别一致，鸡肉和火鸡是男性和女性中最不常被避免食用的肉类食物。从肉食到素食主义唯一明显的等级划分是食用家禽和牛肉/羊肉或猪肉、只食用家禽以及两者都不食用；与之前的假设相反，鱼不在这个古特曼量表上。通过对41名来自避免食用肉类调查的女性进行开放式访谈，了解了她们避免食用肉类的原因以及她们所选择的素食菜肴中对食物偏好的感知影响。自发给出的理由与之前研究中报告的一样多种多样，但总是至少包括以下两项：饲养/宰杀动物的伦理、对健康的关注、感官因素、厌恶以及朋友的影响。相比之下，在所描述的熟悉菜肴的变体中做出的选择很大程度上受其感官和营养特征的控制，大概是因为其他属性已被排除。
