Location: Sugarbeet and Potato ResearchTitle: Pulse knowledge, attitudes, practices, and cooking experience of Midwestern US university students
|WINHAM, DONNA - Iowa State University|
|DAVITT, ELIZABETH - Iowa State University|
|HEER, MICHELLE - Iowa State University|
|SHELLEY, MACK - Iowa State University|
Submitted to: Nutrients
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/10/2020
Publication Date: 11/13/2020
Citation: Winham, D.M., Davitt, E.D., Heer, M.M., Shelley, M.C. 2020. Pulse knowledge, attitudes, practices, and cooking experience of Midwestern US university students. Nutrients. 12:3499. https://doi.org/10.3390/nu12113499.
Interpretive Summary: Many American college students fail to meet dietary guideline recommendations for fruits, vegetables, and fiber. Pulses, such as pea, lentil, chickpea, and dry beans, could fill some of these nutritional gaps; however, little is known about pulse intakes and/or the barriers to pulse consumption among young adults. In this study, we conducted a survey among college students to identify knowledge, attitudes, and preparation practices regarding pulse consumption. We learned that pulse intake was generally low amongst this population group due to low knowledge and experience of cooking dry pulses and low knowledge of nutrition benefits. This information will be relevant to dieticians and health professionals working with young adults. Increased familiarization with cooking practices and nutrition promotion surrounding pulse foods may increase pulse consumption in this college-aged group.
Technical Abstract: Many American college students fail to meet dietary guideline recommendations for fruits, vegetables, and fiber. Pulses are a subgroup of legumes, harvested solely for dry grain seeds within a pod. Commonly consumed pulses include dry beans, dry peas, lentils, and chickpeas. Pulses are high in shortfall nutrients and could fill some nutritional gaps of college students. However, little is known about pulse intakes among young adults. The study aims were: (1) to identify knowledge, attitudes, and practices regarding pulse consumption; and (2) to describe experiences of preparing dry pulses among college students. A convenience sample of 1433 students aged 18–30 enrolled at a Midwestern university in the United States completed an online survey in April 2020. Demographic and attitude variables were compared by the monthly count of pulse types eaten using chi-square, analysis of variance, and logistic regression modeling to predict pulse type intakes. Higher numbers of pulse types eaten was associated with being White, vegetarian/vegan, higher cooking self-efficacy, positive attitudes toward pulses, and greater daily intake of fruits, vegetables, and fiber. Knowledge and experience of cooking dry pulses was low, with canned pulses purchased more often. College students may not be consuming pulses due to unfamiliarity with them, low knowledge of nutrition benefits, and a general lack of cooking self-efficacy. Increased familiarization and promotion surrounding pulses may increase their consumption.