Gradual, easy transition to a plant-based diet

Eur J Clin Nutr. 2005 Nov 9; [Epub ahead of print] Related Articles,
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Consumers' readiness to eat a plant-based diet.

Lea EJ, Crawford D, Worsley A.

1Centre for Physical Activity and Nutrition Research, School of
Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria,
Australia.

Objective:The aim of this study was to examine consumers' readiness to
change to a plant-based diet.Design:Mail survey that included questions
on readiness to change, eating habits and perceived benefits and
barriers to the consumption of a plant-based diet.Setting:Victoria,
Australia.Subjects:A total of 415 randomly selected adults.Results:In
terms of their readiness to eat a plant-based diet, the majority (58%)
of participants were in the precontemplation stage of change, while 14%
were in contemplation/preparation, and 28% in action/maintenance. Those
in the action/maintenance stage ate more fruit, vegetables, nuts,
seeds, whole-meal bread, and cooked cereals than those in earlier
stages. There were statistically significant differences in age and
vegetarian status between the stages of change, but not for other
demographic variables. There were strong differences across the stages
of change with regard to perceived benefits and barriers to plant-based
diets. For example, those in action/maintenance scored highest for
benefit factors associated with well-being, weight, health, convenience
and finances, whereas those in the precontemplation stage did not
recognise such benefits.Conclusions:These findings can be utilised to
help provide appropriate nutrition education and advertising, targeted
at specific stages of change. For example, education about how it is
possible to obtain iron and protein from a plant-based diet and on the
benefits of change, in addition to tips on how to make a gradual, easy
transition to a plant-based diet, could help progress precontemplators
to later stages.Sponsorship:Australian Research Council.European
Journal of Clinical Nutrition advance online publication, 9 November
2005; doi:10.1038/sj.ejcn.1602320.

PMID: 16278691 [PubMed - as supplied by publisher]

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