In recent years, there has been an increasing demand for sustainably
produced and nutritious food options, especially in educational institutions
where student health and wellness are prioritized. The growing acceptance of
plant-based meat alternatives addresses concerns about environmental
sustainability, ethical issues, and health benefits. This study focuses on
understanding how students at Wesleyan University Senior High School
accept oyster mushroom patties as a substitute for beef patties in burgers.
The Health Belief Model (HBM) suggests that individuals' health-related
behaviors are shaped by their perceptions of the benefits and barriers to
change. This framework can help explain how students view the health
benefits of consuming an oyster mushroom patty compared to a beef patty,
and what obstacles, like taste preferences or availability, might influence
their acceptance. The perceived benefits of oyster mushroom patties include
being lower in fat, cholesterol-free, and high in fiber, aligning with health-
conscious trends. However, barriers such as unfamiliarity with the product or
concerns about taste or texture may affect acceptance. Educational
campaigns within the school about the health and environmental benefits of
plant-based diets could serve as cues to action, encouraging greater
acceptance. (The Health Belief Model - Rural Health Promotion and Disease
Prevention Toolkit, n.d.)
The Theory of Planned Behavior (TPB) asserts that intentions drive behavior,
which is influenced by attitudes, subjective norms, and perceived control.
This theory is useful in predicting whether students will be open to trying
oyster mushroom patties based on their attitudes toward plant-based
alternatives, the influence of peers and family, and their perceived control
over food choices. Students' attitudes toward health-conscious and
sustainable eating will play a crucial role, as will the influence of peer
acceptance of plant-based diets. If students feel empowered to choose
healthier alternatives in their school cafeteria, they may be more willing to
try the oyster mushroom patty. (Neighbors et al., 2019)
The Sensory Evaluation Theory focuses on how individuals perceive food
based on sensory characteristics like taste, texture, aroma, and appearance.
These factors will be critical in evaluating the acceptability of the oyster
mushroom patty. Taste is a key factor in food choices, and the study will
compare the flavor of oyster mushroom patties to beef patties. Texture is
also essential, as the mouthfeel of plant-based patties can differ from
traditional meat patties. Additionally, aroma and appearance influence
students' overall perception and willingness to try new foods. (Schifferstein
et al., 2020)
Finally, educating students on the environmental impact of beef production
versus the sustainability of mushroom cultivation may also shape their
acceptance of plant-based alternatives. Mushroom farming requires fewer
resources like water and land and produces fewer greenhouse gas emissions
compared to beef production. Ethical considerations, such as animal welfare
and the sustainability of food systems, may further influence students'
choices.
In conclusion, this study integrates health psychology, behavioral theories,
sensory evaluation, and sustainability principles to explore the acceptability
of oyster mushroom patties among students. By examining these factors, the
study aims to provide insights into promoting healthier and more sustainable
eating habits in educational settings like Wesleyan University Senior High
School. The findings could also support the introduction of plant-based diets
as viable alternatives in other schools and institutions.
REFERENCE
Neighbors, C., Foster, D. W., & Fossos, N. (2019). Peer influences on
addiction. In Elsevier eBooks (pp. 323–331). https://doi.org/10.1016/b978-0-
12-398336-7.00033-4
Schifferstein, H. N., Kudrowitz, B. M., & Breuer, C. (2020). Food Perception
and Aesthetics - Linking sensory science to culinary practice. Journal of
Culinary Science & Technology, 20(4), 293–335.
https://doi.org/10.1080/15428052.2020.1824833
The Health Belief Model - Rural Health Promotion and Disease Prevention
Toolkit. (n.d.).
https://www.ruralhealthinfo.org/toolkits/health-promotion/2/theories-and-
models/health-belief
