An Integrative Review on Dining Experiences of Vegetarians as a Minority Food Culture: Based on Qualitative Research
10.15384/kjhp.2022.22.2.68
- Author:
Min Kyung PARK
1
;
Jasmyn KIM
;
Sanghee KIM
Author Information
1. Department of Nursing, Graduate School of Yonsei University, Seoul, Korea
- Publication Type:Original Article
- From:Korean Journal of Health Promotion
2022;22(2):68-83
- CountryRepublic of Korea
- Language:English
-
Abstract:
Background:Despite the emphasis on the health benefits of a vegetarian diet and growing interest in the contribution of meat consumption to climate change and the resulting health hazards, few studies have been conducted to understand the vegetarian dining experience. The purpose of this study was to analyze characteristics of qualitative research on dining experiences for vegetarians, and to suggest development directions for understanding and coping with it.
Methods:An integrative review method was used. Based on Whittemore & Knafl’s approach, five steps were applied.
Results:Of the 413 articles initially retrieved from the electronic databases, 12 studies met the selection criteria. Three characteristics related to the dining experiences of vegetarians were derived: (1) feeling healthy, (2) establishing identity, and (3) transition to healthy diet. Results emphasize that many of the difficulties that vegetarians face in maintaining a vegetarian diet are due to relationships with non-vegetarians, and vegetarians use various negotiation strategies to positively interact with non-vegetarians.
Conclusions:This review found that for vegetarians, a vegetarian diet is a lifestyle that reflects their identity and is an important transition for a healthier life. As a minority in the food culture, there is a need to promote the transition to a healthy dining experience by understanding what the dining experience of vegetarians is like and considering alternatives to the difficulties they face.
