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Study: 55% of university students have tried plant-based meat alternative Fifty-five percent of Midwest university students had tried a plant-based meat alternative and attributed this choice to the enjoyment of new food, curiosity about the products, and environmental concern, according to a new study in the Journal of Nutrition Education and Behavior, published by Elsevier. For several decades, there has been a steady growth in consumer concerns about the environmental sustainability of the global food supply, animal welfare ethics, and human health consequences of red meat intakes. To assess the prevalence of plant-based alternatives to meat consumption in students; describe associations between demographics, environmental concern attitudes, and consumption; and determine variables statistically associated with trying the plant-based alternatives, researchers studied enrolled students aged 18-30 at Iowa State University.

Iowa state universityUnited statesElizabeth davittEmily hendersonCollege of human sciencesLife sciencesCollege of agricultureNutrition educationIowa stateFood scienceHuman nutritionHuman sciencesஐயுவா நிலை பல்கலைக்கழகம்ஒன்றுபட்டது மாநிலங்களில்எமிலி ஹென்டர்சன்கல்லூரி ஆஃப் மனிதன் அறிவியல்