Determinants Of Meat Consumption Research Articles

Phylogenetic and morphological evaluation of two species of Nostoc (Nostocales, Cyanobacteria) in certain physiological conditions

There is a dearth of information on factors influencing the feeding habits and daily consumption of meat among university students in the Eastern Cape Province (ECP) of South Africa. As a result, this study was conducted by administering questionnaires to a total of 150 respondents from the black dominated and the white dominated Universities in the ECP. The results revealed that students from black dominated University (35%) showed more inclinations towards self-catering. Most of the males (80%) between 18 and 38 years, consumed above the recommended daily meat intake. On the contrary, female students from the white dominated university indicated higher preference for fast food due to availability of more disposable income and personal ethics. Probit regression model (χ2:(9) 64.07(0.0000). Log likelihood: -52.860879 Pseudo R2:37.73) showed that age (0.0506), monthly allowances (0.0002), amount spent on food (-0.0004), campus location (0.6587) and consumption of close substitutes such as fish (-3.3067) and vegetables (-86.4090) were significant determinants of meat consumption among university students. Key words: Eating habits, recommended meat intake, monthly allowance, campus location, university students.

Trends in meat consumption in the USA

To characterize the trends, distribution, potential determinants and public health implications of meat consumption within the USA. We examined temporal trends in meat consumption using food availability data from the FAO and US Department of Agriculture (USDA), and further evaluated the meat intake by type (red, white, processed) in the National Health and Nutrition Examination Surveys (NHANES) linked to the MyPyramid Equivalents Database (MPED). Overall meat consumption has continued to rise in the USA and the rest of the developed world. Despite a shift towards higher poultry consumption, red meat still represents the largest proportion of meat consumed in the USA (58 %). Twenty-two per cent of the meat consumed in the USA is processed. According to the NHANES 2003-2004, total meat intake averaged 128 g/d. The type and quantities of meat reported varied by education, race, age and gender. Given the plausible epidemiological evidence for red and processed meat intake in cancer and chronic disease risk, understanding the trends and determinants of meat consumption in the USA, where meat is consumed at more than three times the global average, should be particularly pertinent to researchers and other public health professionals aiming to reduce the global burden of chronic disease.

TESTING FOR CHANGES IN THE STRUCTURE OF THE DEMAND FOR MEAT IN AUSTRALIA

Quarterly data from 1962 to 1983 for beef, lamb, mutton, pig meat and poultry were used to test for constancy in the structure of meat demand in Australia. The cumulative sum, cumulative sum of squares and Farley‐Hinich tests were applied to a range of models to ensure that any rejection of stability was not due to an inappropriate functional form or omitted dynamics. Little evidence was found of a marked swing away from consumption of any meat, with the exception of mutton. The results suggest that changes in prices and in total consumer expenditure are far more important than changes in tastes as determinants of meat consumption.