Plant-based food consumption and food expenditure of vegans and vegetarians

Date

2021

Degree

Bachelor of Science in Nutrition

College

College of Human Ecology (CHE)

Adviser/Committee Chair

Anna Teresa O. Orillo

Abstract

Veganism, vegetarianism, and plant-based diets can be traced back to ancient societies and continue to impose a growing interest among consumers in the country and in the world. Animal rights, environmental welfare, and health benefits primarily motivate vegetarians in their advocacy in refraining from consuming and utilizing animal-derived food and products. As several factors affect food budget, this study aimed to determine whether plant-based diets direct less money to sustain meals. Studies on the long-term health of vegetarians and their budgetary allowances are limited. Thorough research on vegan and vegetarian diets would be beneficial in linking such dietary patterns to expenditures. This study intended to associate the levels of plant-based consumption and budget allocation among young professionals. A modified food frequency questionnaire was used among the 180 vegan and vegetarian professionals aged 18 to 35 years. Results showed that the level and frequency of plant-based food consumption were mostly classified as moderate. Greatly affected by value for money, food expenditure was PhP 2350 and below for most of the respondents. Correlation between their plant-based consumption and food expenditure was determined using Spearman rank order correlation analysis. The p-value (0.196) indicated a very weak to no correlation between the consumption level and food expenditure of vegan and vegetarian professionals studied, implying that plant-based diets do not necessarily mean a lesser financial allocation or does it need additional funds to sustain.

Language

English

LC Subject

Veganism, Vegetarians, Plant-based diets, Food expenditure, Food budget, Professionals, Food frequency questionnaire

Location

UPLB College of Human Ecology (CHE)

Document Type

Thesis

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