Table 10.
Mean scores and standard deviation of the objective knowledge about sustainability characteristics of PBMAs 1 by participants’ diets.
| Total | Omnivore | Flexitarian | Vegetarian | Vegan | |||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| N | Mean | N | Mean | N | Mean | N | Mean | N | Mean | p-Value | |
| Consistency | 151 | 4.25 (0.87) | 30 | 3.83 (1.09) a | 60 | 4.22 (0.85) ab | 44 | 4.41 (0.76) b | 17 | 4.71 (0.47) b | 0.004 |
| UPF | 142 | 4.05 (0.88) | 30 | 4.00 (1.08) | 54 | 4.07 (0.82) | 41 | 4.02 (0.82) | 17 | 4.12 (0.86) | 0.966 |
| Environment | 145 | 3.89 (1.04) | 25 | 3.28 (1.14) a | 59 | 3.90 (1.05) ab | 44 | 4.07 (0.87) b | 17 | 4.29 (0.92) b | 0.005 |
| Additives | 111 | 2.22 (1.11) | 23 | 1.87 (1.06) a | 45 | 2.24 (1.21) ab | 33 | 2.15 (0.83) ab | 10 | 3.10 (1.20) b | 0.030 |
1 plant-based meat alternative, a,b different subscripts indicate that the mean scores were different between the diet groups (Bonferroni test, p < 0.05); UPF = ultra-processed food. Deviation in N due to the answer option “I don’t know”.