Different Factors Related To Meat Consumption
Researchers from Iowa State University reviewed data from the 1994-1996 Continuing Survey of Food Intakes by Individuals (CSFII) and the Diet and Health Knowledge Survey, and found that sociodemographic factors are strong predictors of the probability of choosing particular types of meat and of the amounts eaten. These factors were discussed, and researchers concluded that nutrition education would be helpful in aligning personal food choices with nutrition knowledge.
This study of meat consumption found that sociodemographic factors are strong predictors of the probability of choosing particular types of meat and the amounts eaten. Specifically, it was found that higher income individuals consume relatively more chicken than those from low income households, who consumed more processed pork products. In addition, those who consume beef and pork were more likely to think their diets were too high in fat, but less likely to believe that it is important to eat a low-fat diet. Finally, region of residence also seemed to affect probability of consuming certain meats, while higher education was associated with lower likelihood of beef and pork consumption.
Other factors that appeared to influence meat consumption choices included knowledge and attitudes about diet and meat products.
In sum, the authors of this study found that, “the results of this study suggest that nutrition education efforts should focus on bringing consumers’ food choices in line with their nutrition knowledge and should include efforts to help consumers understand and believe in the importance of personal food choices in determining health status. More specifically, consumers could benefit from learning how to choose and prepare the leaner types of beef and pork and how they can be incorporated into an overall healthful diet.”