참고문헌 (25)

1. Aschemann-Witzel J. 2015. Consumer perception and trends about health and sustainability: trade-offs and synergies of two pivotal issues. Curr. Opin. Food Sci., 3:6-10 

2. Bianchi F., Garnett E., Dorsel C. et al. 2018. Restructuring physical micro-environments to reduce the demand for meat: a systematic review and qualitative comparative analysis. Lancet Planet. Health, 2(9):e384-e397 

   상세보기

3. Cha BK. 2001. A Comparative Study of Relationships among Eating Behavior, Intake Frequency of Food Group and Cardiovascular disease Related Factors in Vegetariand and Non-Vegetarians. J. Korean Soc. Food Sci. Nutr., 30(1):183-192 

4. Cheah I., Sadat Shimul A., Liang J., Phau I. 2020. Drivers and barriers toward reducing meat consumption. Appetite, 149:104636 

   상세보기

5. Cliceri D., Spinelli S., Dinnella C., Prescott J., Monteleone E. 2018. The influence of psychological traits, beliefs and taste responsiveness on implicit attitudes toward plant-and animal-based dishes among vegetarians, flexitarians and omnivores. Food Qual. Prefer., 68:276-291 

   상세보기

6. Dagevos H. 2016. Exploring flexitarianism: Meat reduction in a meat-centred food culture. Impact of meat consumption on health and environmental sustainability, IGI global, Pennsylvania, USA, pp 233-243 

7. De Backer C.J., & Hudders L. 2015. Meat morals: relationship between meat consumption consumer attitudes towards human and animal welfare and moral behavior. Meat Sci., 99:68-74 

   상세보기

8. Graca J., Godinho C. A., Truninger M. 2019. Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions. Trends Food Sci. Technol., 91:380-390 

   상세보기

9. Guerrero L., Claret A., Verbeke W. et al. 2010. Perception of traditional food products in six European regions using free word association. Food Qual. Prefer., 21(2):225-233 

   상세보기

10. Hong SI, Park HJ, Kwak SJ et al. 1996. Comparison of Atherosclerotic Heart Disease Risks between Vegetarian and Non - vegetarian. Korean J. Med., 51(1):45-52 

11. Hopwood C.J., Bleidorn W., Schwaba T., Chen S. 2020. Health, environmental, and animal rights motives for vegetarian eating. PloS one, 15(4):e0230609 

    상세보기

12. Hopwood C.J., Rosenfeld D., Chen S., Bleidorn W. 2021. An investigation of plant-based dietary motives among vegetarians and omnivores. Collabra Psychol., 7(1):19010 

13. Kim JC, Kim GT, Kim CK. 2002. The effect of branched-chain amino acid supplementation on the products of energy metabolism during prolong exercise in vegetarians. Korean J. Phys. Educ., 41(5):981-990 

14. McClements D.J., Newman E., McClements I.F. 2019. Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance. Compr. Rev. Food Sci. Food Saf., 18(6):2047-2067. 

15. Ophuis P.A.O., Van Trijp H.C. 1995. Perceived quality: A market driven and consumer oriented approach. Food Qual. Prefer., 6(3):177-183 

    상세보기

16. Peschel A.O., Kazemi S., Liebichova M., Sarraf S.C.M., Aschemann-Witzel J. 2019. Consumers' associative networks of plant-based food product communications. Food Qual. Prefer., 75:145-156 

    상세보기

17. Poore, J., Nemecek, T. 2018. Reducing food's environmental impacts through producers and consumers. Sci., 360(6392):987-992 

18. Raghunathan R., Naylor R.W., Hoyer W.D. 2006. The unhealthytasty intuition and its effects on taste inferences, enjoyment, and choice of food products. J. Mark., 70(4):170-184 

    상세보기

19. Reipurth M.F., Horby L., Gregersen C.G., Bonke A., Cueto, F.J.P. 2019. Barriers and facilitators towards adopting a more plant-based diet in a sample of Danish consumers. Food Qual. Prefer., 73:288-292 

    상세보기

20. Rosenfeld D.L. 2018. The psychology of vegetarianism: Recent advances and future directions. Appetite, 131:125-138 

    상세보기

21. Ruby M.B. 2012. Vegetarianism. A blossoming field of study. Appetite, 58(1):141-150 

    상세보기

22. Sethi S., Tyagi S.K., Anurag R.K. 2016. Plant-based milk alternatives an emerging segment of functional beverages: a review. J. Food Sci. Technol., 53(9):3408-3423 

    상세보기

23. Springmann M., Clark M., Mason-D'Croz D. et al. 2018. Options for keeping the food system within environmental limits. Nature, 562(7728):519-525 

24. Tilman D., Clark M. 2014. Global diets link environmental sustainability and human health. Nature, 515(7528):518-522 

25. Turnwald B.P., Boles D.Z., Crum A.J. 2017. Association between indulgent descriptions and vegetable consumption: Twisted carrots and dynamite beets. JAMA Intern. Med., 177(8):1216-1218 

    상세보기

저자의 다른 논문 :

오지은 (35) 조미숙 (98)