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‘We're meat, so we need to eat meat to be who we are’ : understanding motivations that increase or reduce meat consumption among emerging adults in the University of Ghana food environment
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Mensah, Daniel Opoku, Mintah, Faustina Ofosua, Oteng, Sylvia Adoma, Lillywhite, Robert and Oyebode, Oyinlola (2022) ‘We're meat, so we need to eat meat to be who we are’ : understanding motivations that increase or reduce meat consumption among emerging adults in the University of Ghana food environment. Meat Science, 193 . 108927. doi:10.1016/j.meatsci.2022.108927 ISSN 0309-1740.
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WRAP-understanding-motivations-increase-reduce-meat-consumption-emerging-22.pdf - Published Version - Requires a PDF viewer. Available under License Creative Commons Attribution 4.0. Download (483Kb) | Preview |
Official URL: http://dx.doi.org/10.1016/j.meatsci.2022.108927
Abstract
The increasing presence of meat products in the diets of sub-Saharan African (SSA) populations have consequences for human and planetary health in the subregion. But there are questions about whether emerging adults in SSA setting who are both important targets and potentially key drivers of dietary change are willing to modify their diets for health and ecological benefits. This study used focus group discussions and best friend dyad interviews with 46 university students. Verbatim transcripts were analysed thematically using NVivo-12. Various motivations to increase or reduce meat consumption are highlighted by the results, some of which participants deemed more relevant than others. Health concerns; animal welfare; and environmental sustainability were not important to this age group, and they did not consider changing their behaviour based on these drivers. Body weight/shape, meat as identity, pleasure, and joy; and meat-eating as part of socialisation were frequent drivers of increased meat consumption; religion/cultural practices were frequent drivers of limited consumption.
| Item Type: | Journal Article | ||||||||
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| Subjects: | H Social Sciences > HD Industries. Land use. Labor Q Science > QP Physiology |
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| Divisions: | Faculty of Science, Engineering and Medicine > Medicine > Warwick Medical School > Health Sciences Faculty of Science, Engineering and Medicine > Science > Life Sciences (2010- ) Faculty of Science, Engineering and Medicine > Medicine > Warwick Medical School |
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| Library of Congress Subject Headings (LCSH): | Meat -- Health aspects -- Sub-Saharan Africa, Meat industry and trade -- Sub-Saharan Africa, Food consumption -- Sub-Saharan Africa, Meat industry and trade -- Environmental aspects, Animal industry -- Environmental aspects, Dairy products industry -- Sub-Saharan Africa | ||||||||
| Journal or Publication Title: | Meat Science | ||||||||
| Publisher: | Elsevier | ||||||||
| ISSN: | 0309-1740 | ||||||||
| Official Date: | November 2022 | ||||||||
| Dates: |
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| Volume: | 193 | ||||||||
| Article Number: | 108927 | ||||||||
| DOI: | 10.1016/j.meatsci.2022.108927 | ||||||||
| Status: | Peer Reviewed | ||||||||
| Publication Status: | Published | ||||||||
| Access rights to Published version: | Open Access (Creative Commons) | ||||||||
| Date of first compliant deposit: | 31 August 2022 | ||||||||
| Date of first compliant Open Access: | 31 August 2022 |
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