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Titre : | Impact of Health, Environmental, and Animal Welfare Messages Discouraging Red Meat Consumption: An Online Randomized Experiment (2023) |
Auteurs : | Anna H. Grummon ; Aviva A. Musicus ; Meg G. Salvia ; Anne N. Thorndike ; Eric B. Rimm |
Type de document : | Article |
Dans : | Journal of the academy of nutrition and dietetics (Vol. 123, n°3, March 2023) |
Article en page(s) : | p. 466-476.e26 |
Note générale : | https://doi.org/10.1016/j.jand.2022.10.007 |
Langues: | Anglais |
Descripteurs : |
HE Vinci Communication sur la santé ; Nutrition ; Viande rouge |
Mots-clés: | Intervention comportementale ; Expérience randomisée |
Résumé : | Background Reducing red meat consumption is a key strategy for curbing diet-related chronic diseases and mitigating environmental harms from livestock farming. Messaging interventions aiming to reduce red meat consumption have focused on communicating the animal welfare, health, or environmental harms of red meat. Despite the popularity of these 3 approaches, it remains unknown which is most effective, as limited studies have compared them side by side. Objective Our aim was to evaluate responses to red-meat?reduction messages describing animal welfare, health, or environmental harms. Design This was an online randomized experiment. Participants In August 2021, a convenience sample of US adults was recruited via an online panel to complete a survey (n = 2,773 nonvegetarians and vegans were included in primary analyses). Intervention Participants were randomly assigned to view 1 of the 4 following messages: control (neutral, non?red meat message), animal welfare, health, or environmental red-meat?reduction messages. Main outcome measures After viewing their assigned message, participants ordered hypothetical meals from 2 restaurants (1 full service and 1 quick service) and rated message reactions, perceptions, and intentions. Statistical analyses performed Logistic and linear regressions were performed. Results Compared with the control message, exposure to the health and environmental red-meat?reduction messages reduced red meat selection from the full-service restaurant by 6.0 and 8.8 percentage points, respectively (P = .02 and P |
Disponible en ligne : | Oui |
En ligne : | https://login.ezproxy.vinci.be/login?url=https://www.sciencedirect.com/science/article/pii/S2212267222010711 |