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Pork in good company? Exploratory analysis of side dishes, beverages, foodscapes and individual characteristics

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Pork in good company? Exploratory analysis of side dishes, beverages, foodscapes and individual characteristics. / Verbeke, Wim ; Perez-Cueto, Federico J. ; de Barcellos, Marcia D. ; Grunert, Klaus G.

In: Meat Science, Vol. 95, No. 3, 2013, p. 694-698.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

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Verbeke, Wim ; Perez-Cueto, Federico J. ; de Barcellos, Marcia D. ; Grunert, Klaus G. / Pork in good company? Exploratory analysis of side dishes, beverages, foodscapes and individual characteristics. In: Meat Science. 2013 ; Vol. 95, No. 3. pp. 694-698.

Bibtex

@article{0989c7970c6c4f0eb2f93c3d9a1d8839,
title = "Pork in good company?: Exploratory analysis of side dishes, beverages, foodscapes and individual characteristics",
abstract = "The objective of this study is to explore the association between pork as the main meal component and the choice for side dishes and beverages depending on foodscape and individual characteristics, including overweight and obesity among fresh pork consumers (n=2,156) in five European countries (Belgium, Denmark, Germany, Greece and Poland). Males were found to combine pork more with caloric drinking (odds ratio=1.32) and low levels of vegetable intake (odds ratio=1.32) compared to females. Younger consumers were more likely to combine pork with low levels of vegetable intake but less likely to combine pork with sauces or condiments. Heavy users of pork were more likely (odds ratio=1.43) to combine pork with sauces or condiments. The study also found anassociation between being overweight or obese and higher consumption of carbohydrate rich staple foods (odds ratio=1.30) and caloric drinks (odds ratio=1.30) as side dishes to pork meat. Substantial cross-cultural differences were revealed in line with typical pork consumption and meal compositionhabits in the respective countries. Finally, this study found that the company of family plays a significant role when choosing side dishes for pork as meal center, thus constituting a relevant venue for the positioning and marketing of pork, as well as for future public health information about meals with pork as main meal component. ",
keywords = "Consumer, Meal, Pork, Side dishes, Vegetables, MAPP",
author = "Wim Verbeke and Perez-Cueto, {Federico J.} and {de Barcellos}, {Marcia D.} and Grunert, {Klaus G}",
year = "2013",
doi = "10.1016/j.meatsci.2013.02.017",
language = "English",
volume = "95",
pages = "694--698",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier BV",
number = "3",

}

RIS

TY - JOUR

T1 - Pork in good company?

T2 - Exploratory analysis of side dishes, beverages, foodscapes and individual characteristics

AU - Verbeke, Wim

AU - Perez-Cueto, Federico J.

AU - de Barcellos, Marcia D.

AU - Grunert, Klaus G

PY - 2013

Y1 - 2013

N2 - The objective of this study is to explore the association between pork as the main meal component and the choice for side dishes and beverages depending on foodscape and individual characteristics, including overweight and obesity among fresh pork consumers (n=2,156) in five European countries (Belgium, Denmark, Germany, Greece and Poland). Males were found to combine pork more with caloric drinking (odds ratio=1.32) and low levels of vegetable intake (odds ratio=1.32) compared to females. Younger consumers were more likely to combine pork with low levels of vegetable intake but less likely to combine pork with sauces or condiments. Heavy users of pork were more likely (odds ratio=1.43) to combine pork with sauces or condiments. The study also found anassociation between being overweight or obese and higher consumption of carbohydrate rich staple foods (odds ratio=1.30) and caloric drinks (odds ratio=1.30) as side dishes to pork meat. Substantial cross-cultural differences were revealed in line with typical pork consumption and meal compositionhabits in the respective countries. Finally, this study found that the company of family plays a significant role when choosing side dishes for pork as meal center, thus constituting a relevant venue for the positioning and marketing of pork, as well as for future public health information about meals with pork as main meal component.

AB - The objective of this study is to explore the association between pork as the main meal component and the choice for side dishes and beverages depending on foodscape and individual characteristics, including overweight and obesity among fresh pork consumers (n=2,156) in five European countries (Belgium, Denmark, Germany, Greece and Poland). Males were found to combine pork more with caloric drinking (odds ratio=1.32) and low levels of vegetable intake (odds ratio=1.32) compared to females. Younger consumers were more likely to combine pork with low levels of vegetable intake but less likely to combine pork with sauces or condiments. Heavy users of pork were more likely (odds ratio=1.43) to combine pork with sauces or condiments. The study also found anassociation between being overweight or obese and higher consumption of carbohydrate rich staple foods (odds ratio=1.30) and caloric drinks (odds ratio=1.30) as side dishes to pork meat. Substantial cross-cultural differences were revealed in line with typical pork consumption and meal compositionhabits in the respective countries. Finally, this study found that the company of family plays a significant role when choosing side dishes for pork as meal center, thus constituting a relevant venue for the positioning and marketing of pork, as well as for future public health information about meals with pork as main meal component.

KW - Consumer

KW - Meal

KW - Pork

KW - Side dishes

KW - Vegetables

KW - MAPP

U2 - 10.1016/j.meatsci.2013.02.017

DO - 10.1016/j.meatsci.2013.02.017

M3 - Journal article

C2 - 23562715

VL - 95

SP - 694

EP - 698

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 3

ER -