Title
Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students
Campus Units
Food Science and Human Nutrition, Political Science, Statistics
Document Type
Article
Publication Version
Published Version
Publication Date
11-13-2020
Journal or Book Title
Nutrients
Volume
12
Issue
11
First Page
3499
DOI
10.3390/nu12113499
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.
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright Owner
The Author(s)
Copyright Date
2020
Language
en
File Format
application/pdf
Recommended Citation
Winham, Donna M.; Davitt, Elizabeth D.; Heer, Michelle M.; and Shelley, Mack C. II, "Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students" (2020). Political Science Publications. 89.
https://lib.dr.iastate.edu/pols_pubs/89
Included in
Food Studies Commons, Human and Clinical Nutrition Commons, International and Community Nutrition Commons
Comments
This article is published as Winham, Donna M., Elizabeth D. Davitt, Michelle M. Heer, and Mack C. Shelley. "Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students." Nutrients 12, no. 11 (2020): 3499. DOI: 10.3390/nu12113499. Posted with permission.