Perceptions of meat and dairy foods and plant-based alternatives among college students

Master of ScienceDepartment of Food, Nutrition, Dietetics and HealthMark D. HaubLinda K. YarrowInterest and participation in plant-based lifestyle patterns in North America has increased significantly due to perceived health benefits and concerns about the environment, ethics, and safety of the food supply. The Academy of Nutrition and Dietetics suggests that vegetarian diets are healthful, nutritionally adequate. There is growing evidence that plant-based dietary patterns are more sustainable than animal-based diets because they use fewer natural resources and are less environmentally taxing. With the projected world population growth and declining resources, sustainable diets and environmental sustainability are a must. As the need and interest in plant-based dietary patterns increases, it becomes important to evaluate public perception. There is currently little research focusing on attitudes and perceptions of the broader plant-based dietary pattern, particularly in the college-aged population. This exploratory study investigated individual perceptions of meat, dairy foods, and plant-based alternatives. Study results indicated taste preferences for meat and dairy foods were high. Additionally, students in the College of Agriculture and students who had a rural background were more likely to have a positive perception of meat and dairy foods than plant-based foods. These findings suggest the implementation of interventions such as education and the development of plant-based meat and dairy food alternatives matching their flavor profile as closely as possible may best assist in the shift from an animal-based to a plant-based dietary pattern