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| Format: | Recurso digital |
| Language: | English |
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2026
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| Online Access: | https://doi.org/10.5281/zenodo.18547379 |
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| _version_ | 1866901802953211904 |
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| author | McBey, David MacDiarmid, Jennifer McCormick, Benjamin |
| author_facet | McBey, David MacDiarmid, Jennifer McCormick, Benjamin |
| contents | <p>Anonymised individual-level responses from an online survey of adults (≥18 years) living in Scotland, collected February to July 2023. Participants were recruited via Qualtrics to approximate a nationally representative sample stratified by age, gender, education, and ethnicity.</p> <p>The survey included three sections: (1) attitudes to meat reduction and current behaviour using COM-B framed items (Capability, Opportunity, Motivation) on Likert scales, (2) a Best-Worst Scaling task rating the perceived effectiveness of 25 potential meat-reduction policies and interventions, and (3) socio-demographic characteristics. In the associated publication, latent class analysis was used to identify four attitudinal subgroups (Resistant, Ambivalent, Open, Active meat reducers).</p> <p>Files in this record include: a cleaned CSV dataset, a machine-readable codebook (TSV and JSON), and a README describing the variables and processing steps. The open-release dataset contains 1,590 respondent records and 150 variables (columns). A sequential participant_id was generated for the open-release file.</p> <p>Ethical approval was granted by the Rowett Ethics Panel at the University of Aberdeen, and informed consent was obtained from participants.</p> <p>Associated publication: McBey D, Martinez Sanchez G, Horgan G, Macdiarmid JI, McCormick BJJ. “Perceived effectiveness of 25 interventions and policies designed to reduce meat consumption”. Food Quality and Preference, 135, 105693. <a target="_new" rel="noopener">https://doi.org/10.1016/j.foodqual.2025.105693</a></p> |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_5281_zenodo_18547379 |
| institution | Zenodo |
| language | eng |
| publishDate | 2026 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | Scottish meat consumption survey (Feb–Jul 2023): attitudes, COM-B measures, and perceived effectiveness of meat-reduction policies (Best-Worst Scaling) McBey, David MacDiarmid, Jennifer McCormick, Benjamin COM-B Best-Worst Meat reduction plant-based food Policy Making <p>Anonymised individual-level responses from an online survey of adults (≥18 years) living in Scotland, collected February to July 2023. Participants were recruited via Qualtrics to approximate a nationally representative sample stratified by age, gender, education, and ethnicity.</p> <p>The survey included three sections: (1) attitudes to meat reduction and current behaviour using COM-B framed items (Capability, Opportunity, Motivation) on Likert scales, (2) a Best-Worst Scaling task rating the perceived effectiveness of 25 potential meat-reduction policies and interventions, and (3) socio-demographic characteristics. In the associated publication, latent class analysis was used to identify four attitudinal subgroups (Resistant, Ambivalent, Open, Active meat reducers).</p> <p>Files in this record include: a cleaned CSV dataset, a machine-readable codebook (TSV and JSON), and a README describing the variables and processing steps. The open-release dataset contains 1,590 respondent records and 150 variables (columns). A sequential participant_id was generated for the open-release file.</p> <p>Ethical approval was granted by the Rowett Ethics Panel at the University of Aberdeen, and informed consent was obtained from participants.</p> <p>Associated publication: McBey D, Martinez Sanchez G, Horgan G, Macdiarmid JI, McCormick BJJ. “Perceived effectiveness of 25 interventions and policies designed to reduce meat consumption”. Food Quality and Preference, 135, 105693. <a target="_new" rel="noopener">https://doi.org/10.1016/j.foodqual.2025.105693</a></p> |
| title | Scottish meat consumption survey (Feb–Jul 2023): attitudes, COM-B measures, and perceived effectiveness of meat-reduction policies (Best-Worst Scaling) |
| topic | COM-B Best-Worst Meat reduction plant-based food Policy Making |
| url | https://doi.org/10.5281/zenodo.18547379 |