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Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students

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 short...

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Autores principales: Winham, Donna M., Davitt, Elizabeth D., Heer, Michelle M., Shelley, Mack C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7698303/
https://www.ncbi.nlm.nih.gov/pubmed/33203042
http://dx.doi.org/10.3390/nu12113499
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author Winham, Donna M.
Davitt, Elizabeth D.
Heer, Michelle M.
Shelley, Mack C.
author_facet Winham, Donna M.
Davitt, Elizabeth D.
Heer, Michelle M.
Shelley, Mack C.
author_sort Winham, Donna M.
collection PubMed
description 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.
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spelling pubmed-76983032020-11-29 Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students Winham, Donna M. Davitt, Elizabeth D. Heer, Michelle M. Shelley, Mack C. Nutrients Article 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. MDPI 2020-11-13 /pmc/articles/PMC7698303/ /pubmed/33203042 http://dx.doi.org/10.3390/nu12113499 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Winham, Donna M.
Davitt, Elizabeth D.
Heer, Michelle M.
Shelley, Mack C.
Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students
title Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students
title_full Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students
title_fullStr Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students
title_full_unstemmed Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students
title_short Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students
title_sort pulse knowledge, attitudes, practices, and cooking experience of midwestern us university students
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7698303/
https://www.ncbi.nlm.nih.gov/pubmed/33203042
http://dx.doi.org/10.3390/nu12113499
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