Orientador: Maria Aparecida Azevedo Pereira da Silva / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-04T15:43:12Z (GMT). No. of bitstreams: 1 Greif_Sergio_M.pdf: 673441 bytes, checksum: 7cee01c992e6347ebdd16707e1e077f0 (MD5) Previous issue date: 2005 / Mestrado / Consumo e Qualidade de Alimentos / Mestre em Alimentos e Nutrição

The aim of this research was to investigate the consumer perception of corporate social responsibility initiatives of companies in the vegan food industry, considering the consumers’ dietary choice and socio-demographic characteristics. The study is based on primary, quantitative data which was collected through anonymous surveys (N = 816). A social media sampling strategy was adopted, and a questionnaire was distributed among Europeans above the age of 18. The data was analysed with descriptive statistics, Cronbach Alpha reliability tests, one-way analysis of variance, and independent sample t tests. The findings showed that vegans care significantly more about CSR in the vegan food industry than non-vegans, hence they should be the target audience for CSR advertisements. Socio-demographic characteristics did not have an influence on perceptions among vegans, and only the characteristic of gender showed to be of importance, as women care more about CSR than men among vegetarians and omnivores. Therefore, the second target audience for CSR advertisements should be non-vegan women. CSR in the vegan food industry was rated as more legitimate compared to the rest of the food industry by all consumers, and all-vegan companies were rated as more socially responsible than companies that recently introduced vegan products in addition to their non-vegan range.

Food choice has intrigued generations of scholars seeking insight into the rituals that characterize the cultural and sub-cultural values of various nations and eras. Among the more recent cultural phenomena to influence theories about the body is food choice. Perhaps there is no argumentative issue more pervasive than that of food choice, because everyone must eat. The morsels that people consume are chosen as often as not for their symbolic value. A review of the literature of dietary discourse and representation reveals a gap where studies of vegetarian and vegan identity, mass media, and mass markets are concerned. This dissertation utilizes theories of representation, cultural studies, and discourse analysis to uncover culturally specific attitudes in the marketing of food with regard to vegetable-based diets, the foods that they consist of, and the people who eat them.

This qualitative study aims to identify challenges experienced amongst consumers in Stockholm when transitioning to a vegan diet. Five consumers between the ages of 24-27 have during a period of one month assumed the task of transitioning to a vegan diet. The results were analyzed through the lens of The Multidisciplinary Model of the main factors affecting consumer behaviour in the food domain and as well as the Cognitive dissonance theory to enable a deeper analysis. The study shows that information, supply and psychological influences are three main areas in which barriers are present. Lack of marketing in store and online, lack of clear labeling on products and lack of supply in both stores and restaurants were the most apparent challenges experienced amongst consumers which can be barriers when transitioning to a vegan diet. Furthermore, psychological influences that were perceived as barriers by the consumers was the presence of dissonance and the feeling of lack of support and inspiration.

Objetivo: Determinar la asociación entre la dieta vegana y la autopercepción del estado periodontal en la población vegana de Lima Metropolitana, Perú.  Materiales y Métodos: Un total de 240 personas (120 veganas y 120 no veganos) fueron encuestadas en este estudio durante los meses de agosto a diciembre del año 2020 de manera virtual. Para evaluar la autopercepción del estado periodontal y hábitos de higiene oral se utilizó el autoreporte de enfermedad periodontal, el cual se encuentra validado con un alfa de cronbach de 0.77. Además, se evaluaron otras variables como la edad, sexo, nivel socioeconómico, grado de estudio, consumo de tabaco. Se utilizó la regresión de Poisson con estimador robusto de varianza para la asociación de las variables y se reportaron razones de prevalencia en un modelo crudo y ajustado. El nivel de confianza fue al 95% y el de significancia fue de p <0.05. Resultado: Se encontró asociación estadísticamente significativa entre la apariencia de encías rojizas y/o hinchadas (RP=0.67; IC 95%:0.25-0.54) y la mala percepción del estado de las encías (RP=0.43; IC 95%:0.33-0.56) con la dieta vegana. Por último, para la dimensión de sangrado de encías durante el cepillado no se observó diferencias estadísticamente significativas entre las personas veganas y no veganas.  Conclusiones: Se encontró asociación entre la dieta vegana con las dimesiones apariencia de encías rojizas y/o hinchadas y mala percepción del estado de las encías de la autopercepción del estado periodontal. / Objective: To determine the association between vegan diet and self-perceived periodontal status in the vegan population of Lima Metropolitan, Peru.  Materials and Methods: A total of 240 people (120 vegans and 120 non-vegans) were surveyed in this study during the months of August to December 2020 in virtually way. To evaluate the self-perception of periodontal status and oral hygiene habits, the self-report of periodontal disease was used, which is validated with a cronbach's alpha of 0.77. In addition, other variables such as age, sex, socioeconomic level, educational level, and tobacco consumption were evaluated. . Poisson regression with robust variance estimator was used both for the association of the variables and prevalence ratios were reported in a crude and adjusted model. The confidence level was 95% and the significance level was p <0.05. Result: A statistically significant association was found between the appearance of reddish and / or swollen gums (PR = 0.67; 95% CI: 0.25-0.54) and poor perception of the state of the gums (PR = 0.43; 95% CI: 0.33-0.56) with the vegan diet. Finally, for the gum bleeding dimension during brushing, no statistically significant differences were observed between vegans and non-vegans. Conclusions: An association was found between the vegan diet with the appearance of reddish and / or swollen gums and poor perception of the state of the gums of the self-perception of the periodontal state. / Tesis

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Introduktion: Kardiovaskulära sjukdomar är en av de vanligaste sjukdomarna världen över och står årligen för 18 miljoner dödsfall, en tredjedel av alla dödsfall. En av dessa sjukdomar är diabetes som en av elva i världen har i någon form och mörkertalet är stort. Typ 2-diabetes (T2D) kan vara ärftlig men är också påverkbart. Riskfaktorerna kan förebyggas genom en hälsosam livsstil som innefattar fysisk aktivitet och hälsosam kost, som kan reducera övervikt. En skyddsfaktor är frukt och grönsaker, något som en vegansk diet till stora delar består av. Syfte: Syftet med denna studie är att genom två perspektiv (primär- och sekundärprevention) undersöka om en vegansk kost minskar risken för T2D. Metod: Med en strukturerad litteraturstudie har datainsamling skett via databaser PubMed och Cochrane Library. Vald analysmetod var innehållsanalys. Resultat: Från 21 granskade artiklar framkom sex olika kategorier: 1) Prevention, prevalens och incidens av T2D (veganer löper lägre risk att drabbas av T2D); 2) Vikt, BMI och kroppsmått (en vegansk kost främjar viktnedgång och sänkt BMI vid övervikt); 3) Blodvärden och blodtryck (både systoliskt och diastoliskt blodtryck, HbA1c, glukos, c-peptid, betacellsfunktion och insulinkänslighet förbättras av en vegansk kost); 4) Hormoner (GLP-1, GIP, PYY och amylin optimeras av en vegansk kost); 5) Metabolism (TMAO minskar medan och postprandial metabolism stärks av vegansk kost); och 6) Kolesterol (vegansk kost förbättrar värden för LDL, HDL samt triglycerider). Slutsats: I sin helhet visade resultatet på att en vegansk kost kan minska risken för T2D bland vuxna (≥18 år) på både primär och sekundär nivå. / Introduction: Cardiovascular disease (CVD) is one of the most common diseases worldwide and accounts for 18 million deaths annually, which is one-third of all deaths. One risk factor for CVD is type 2 diabetes (T2D). Globally, one in eleven persons has T2D and undetected cases are high. T2D can be hereditary but people can also be susceptible to T2D. The risk factors can be prevented through a healthy lifestyle including physical activity and healthy diet, which can reduce obesity. A protective factor is dietary intake of fruits and vegetables, something that a vegan diet largely contains. Aim: The aim of this study is to investigate through two perspectives (primary and secondary prevention) whether a vegan diet reduces the risk of T2D. Methods: A systematic literature review accomplished data collection using two databases, PubMed and the Cochrane Library. The analysis method chosen was content analysis. Results: Of 21 articles reviewed, six different categories emerged: 1) prevention, prevalence and incidence of type 2 diabetes (vegans are at lower risk of developing T2D); 2) body weight, body mass index (BMI) and body measurements (a vegan diet promotes weight loss, decreased BMI); 3) Blood values and blood pressure (systolic and diastolic blood pressure, HbA1c , glucose, c-peptide, beta cell function and insulin sensitivity are enhanced by a vegan diet); 4) Hormones (GLP-1, GIP, PYY and amylin are optimized by a vegan diet); 5) Metabolism (TMAO decreases and postprandial metabolism is enhanced by vegan diet); and 6) Cholesterol (vegan diet improves LDL, HDL and triglycerides). Conclusion: The results showed that a vegan diet can reduce the risk of type 2-diabetes among adults (≥18 years) at both primary and secondary levels.