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

1
Department of Food Science & Human Nutrition, Iowa State University, Ames, IA 50010, USA
2
Departments of Political Science and Statistics, Iowa State University, Ames, IA 50010, USA
*
Author to whom correspondence should be addressed.
Nutrients 2020, 12(11), 3499; https://doi.org/10.3390/nu12113499
Received: 16 October 2020 / Revised: 6 November 2020 / Accepted: 10 November 2020 / Published: 13 November 2020
(This article belongs to the Section Nutritional Policies and Education for Health Promotion)
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. View Full-Text
Keywords: college students; pulses; legumes; beans; young adults; cooking college students; pulses; legumes; beans; young adults; cooking
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MDPI and ACS Style

Winham, D.M.; Davitt, E.D.; Heer, M.M.; Shelley, M.C. Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students. Nutrients 2020, 12, 3499. https://doi.org/10.3390/nu12113499

AMA Style

Winham DM, Davitt ED, Heer MM, Shelley MC. Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students. Nutrients. 2020; 12(11):3499. https://doi.org/10.3390/nu12113499

Chicago/Turabian Style

Winham, Donna M., Elizabeth D. Davitt, Michelle M. Heer, and Mack C. Shelley 2020. "Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students" Nutrients 12, no. 11: 3499. https://doi.org/10.3390/nu12113499

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