Profession and Dietary Habits as Determinants of Perceived and Expected Values: An Empirical Study

• Published in: Journal of human values 2008-10, Vol.14 (2), p.181-190
• Main Authors: Dhar, Upinder, Parashar, Sapna, Tiwari, Tripti
• Format: Article
• Language: English
• ISSN: 0971-6858; 0973-0737
• DOI: 10.1177/097168580801400208

The term value may be defined as a principle or ideal of intrinsic worth or desirability. Values and attitudes relate a property of an external object (intrinsic worth) with an internal process (feeling). People impute worth or value onto objects, principles or ideals. The values are preferences, criteria or choices of personal or group conduct. They are general principles that guide an individual's decisions. These principles have an inherent organization and a rational basis to impart worth to objects and other individuals. As society and culture are not static, there can be many changes in a society in the course of a decade. Changes in societal values are usually gradual when viewed from a distance, and are at both individual and group levels. Individuals have values which they express both in terms of stated beliefs and actions. The present article is an attempt to understand the impact of profession, represented by teachers of higher education and medical doctors, and dietary habits, categorized as vegetarians and non–vegetarians, on the perception of existing values and expectation of ought to be values in the society.