A Translational Approach to Increase Pulse Intake and Promote Public Health through Developing an Extension Bean Toolkit
Abstract
:1. Introduction
2. Materials and Methods
2.1. Food Habits Survey Development
- Question removal. For example, one of the original questions asked about the elevation at which participants live, which can influence cooking time of dry pulses [33,34,35]. Participants were directed to a site to tell them their elevation. This question was removed because participants said that being redirected to another site sometimes exited them from the survey. Another question that was removed was one that asked about the importance of the barrier “concern about antinutrients like lectins,” due to low Spearman correlation and agreement scores (ρ = 0.47, p = 0.007, agreement = 0.56).
- Response option removal. For several questions, the option of “other” was removed because no one filled in this response, indicating the provided response options were sufficient. The consulted experts also did not suggest other response options.
- Question and/or response option wording clarification. For several questions, statements that clarified that more than one option could be selected were added.
2.2. Development of Toolkit Components
- A bean calendar. The bean calendar, Bean Appetit, had an introduction with background about pulses and practical cooking information. Each month contained a photo, a short caption, and a QR code that linked to a recipe and/or other related page with helpful pulse information. The web pages are available on Food Smart Colorado, an affiliate website of CSU Extension that provides nutrition, health, and food safety information. As part of the calendar, 13 pulse-centric recipes were developed, and they can be found on the website: https://foodsmartcolorado.colostate.edu/food/2022-bean-calendar-recipes/.
- Social media. Monthly social media posts were designed and posted from January 2022 to October 2023. The first year of posts were associated with the months of the bean calendar. The second year of posts addressed other topics of consumer interest, such as human and environmental health benefits, information about how to cook beans, and creative recipe ideas. Regular posting allowed followers of Food Smart Colorado to be exposed to various types of information that addressed potential barriers to pulse intake and emphasized motivators. Analytics such as viewer reach were assessed through Food Smart Colorado’s Facebook Professional Dashboard.
- Handouts. Two main CSU Extension handouts were developed, one titled “Cooking Dry Beans” and the other “Tips for Cooking with Dry Beans and Other Pulses.” The handouts were distributed as part of the Extension class, as well as being made available online at Food Smart Colorado and linked to in social media posts.
- Blog posts. The lead author wrote several pulse-related blogs on Live Smart Colorado, a CSU Extension blog run by Family & Consumer Science Extension Agents and Specialists at CSU.
2.3. Designing and Conducting the Extension Class
2.3.1. Validation Class
- Original wording: “How important are the following in discouraging you from eating pulses? ‘Important’ reflects a factor that discourages you. ‘Unimportant’ represents a factor that does not discourage you.” Response options ranged from “very important” to “very unimportant.”
- Modified wording (asked twice, to assess importance before and after): “BEFORE/AFTER the class, how important were the following in discouraging you from eating pulses?” Response options ranged from “highly discourages” to “does not discourage.”
2.3.2. Final Extension Class
- On a scale of 1 (low) to 5 (high), how would you rate your knowledge of the following BEFORE the class?
- On a scale of 1 (low) to 5 (high), how would you rate your knowledge of the following AFTER the class?
2.4. Statistical Analyses
3. Results
3.1. Food Habits Survey
3.1.1. Pulse Intake Frequency and Preparation Habits
3.1.2. Pulse Preference and Form in Which Pulses Are Eaten
3.1.3. Motivators and Barriers to Pulse Intake
3.1.4. Topics of Interest and Preferred Resource Format
3.2. CSU Extension Bean Toolkit
3.2.1. Bean Calendar
3.2.2. Social Media
3.2.3. Bean Handouts
3.2.4. Extension Bean-Related Blog Posts
3.3. Extension Class
- Cooking and preparation tips (example quotes: “Tips to spend less time cooking dry beans,” “More about beans and ways to cook dry beans instead of canned,” and “More about easiest way to prepare dry beans incl ways to shorten prep time, resources for recipes, resources for buying local”);
- Health information (example quotes: “Health benefits, how to prepare and recipes,” and “Ways to reduce gas in beans, ways to add beans to foods or recipes, frequency of eating that is the best for health”);
- Benefits for the planet (example quote: “Ways that growing beans are beneficial to us and the earth”);
- Diverse ways to use beans/recipes (example quotes: “I cook pintos 95% of the time and would like more diversity,” “New recipes and ideas for preparing pulses,” and “Perhaps some more ways to incorporate dry beans other than the traditional way I fix them, and to broaden which dry beans I have in my diet”); and
- Convenient, tasty ways to eat beans more regularly (example quotes: “Fast cooking tasty recipes,” “I’d also like to have some easy to prepare recipes,” and “Tasty meals and snacks using pulses so I can consume more”).
3.3.1. Changes to Consumption and Bean Preparation Habits
3.3.2. Changes to Knowledge and the Importance of Motivators and Barriers
3.3.3. Themes in the Free Response Data
- Clarification about terminology. Many participants were not previously familiar with the term ‘pulse’ (example quotes: “Definition of Pulses—did not know that term(!!)” and “That after all these years of life, I was not aware of a ‘pulse’”);
- Myth busting. Addressing common bean myths, such as that adding salt always slows down cooking (example quote: “The idea of adding salt—that it doesn’t slow down the cooking of beans”); and
- Format. Participants enjoyed the class format and said that it held their interest (example quotes: “I liked hearing and seeing a little about everything. It kept me focused,” “The topics covered in the class were connected seamlessly to the next topic resulting in an attention grabbing one hour!” and “It was a very cool and informative class, I really enjoyed the pacing of it, the easily digestible info, and cooking tips and recipes!”).
4. Discussion
4.1. Food Habits Survey
4.1.1. Pulse Intake Frequency and Preparation Habits
4.1.2. Pulse Preference and Form in Which Pulses Are Eaten
4.1.3. Motivators and Barriers to Pulse Intake
4.2. CSU Extension Bean Toolkit and Class
- “Unexposed Reachables” have low consumption, largely due to lack of exposure to pulses. Health benefits resonate strongly with this group, and it can be beneficial to teach them a variety of tasty, basic recipes.
- “Forgetful Proponents” enjoyed pulses but needed a reminder to include them in their diets more frequently. Providing them with a wide variety of delicious ways and recipes in which pulses can be used was suggested. Additionally, it could be beneficial to remind them of the nutrition and health benefits of pulses.
- “Health Driven Persuadables” find the taste, health, and environmental benefits of pulses appealing. The main barriers to higher consumption are that they do not know how to cook or prepare pulses and do not think about including them in meal planning. The authors recommended quick recipes to align well with the busy lifestyles of this group. Teaching them how to cook pulses while communicating the health benefits of pulses—along with some of the environmental benefits—is the best way to reach this group.
4.3. Extension Class
4.3.1. Changes to Consumption and Bean Preparation Habits
4.3.2. Changes to Knowledge and the Importance of Motivators and Barriers
4.3.3. Themes in the Free Response Data
4.4. Limitations and Future Directions
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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How Often Eat Pulses | Number (Out of n = 940) | Percentage of Respondents |
---|---|---|
Every day | 63 | 6.7 |
4–6 days per week | 229 | 24.4 |
1–3 days per week | 438 | 46.6 |
1–3 times per month | 166 | 17.7 |
Less than 1 day per month 1 | 40 | 4.3 |
Never | 4 | 0.4 |
Dietary Pattern (n Out of 940) | Average 1 ± SD | Mode |
---|---|---|
Vegan (n = 69) | 5.04 ± 0.74 | 5 (=4–6 days per week) |
Vegetarian (n = 84) | 4.70 ± 0.77 | 5 (=4–6 days per week) |
Pescatarian (n = 106) | 4.37 ± 0.88 | 4 (=1–3 days per week) |
Omnivore (n = 680) | 3.89 ± 0.89 | 4 (=1–3 days per week) |
Pulse Type 1 | Mode 2 Score | Total Likes 3 (n) | Total Dislikes 4 (n) | Have Not Tried (n) |
---|---|---|---|---|
Dry beans | Strongly like | 803 | 60 | 4 |
Chickpeas | Strongly like | 766 | 71 | 12 |
Lentils | Strongly like | 707 | 79 | 18 |
Dry peas | Somewhat like | 612 | 132 | 30 |
Cowpeas | Somewhat like | 510 | 139 | 89 |
Type of Dish | n (Out of 940) 1 |
---|---|
Beans or other pulses with rice or other grains | 772 |
Dips | 731 |
Soups | 705 |
Chili | 697 |
Plain beans or other pulses | 658 |
Refried beans | 655 |
Salads | 623 |
Pastas (pulses mixed in with pasta, not pulse flour pastas) | 452 |
Breads, crackers, or pastas made with pulse flour | 407 |
Desserts | 192 |
Motivator 1 | Average 2 ± SD | Mode | Total Important 3 [n (%)] |
---|---|---|---|
Protein | 4.39 ± 0.81 | 5 | 812 (86.8) |
Fiber | 4.29 ± 0.85 | 5 | 809 (86.2) |
Micronutrients | 4.21 ± 0.87 | 5 | 753 (80.6) |
Low-fat | 3.83 ± 1.09 | 4 | 620 (66.2) |
Low-calorie | 3.65 ± 1.10 | 4 | 544 (58.2) |
Motivator 1 | Average 2 ± SD | Mode | Total Important 3 [n (%)] |
---|---|---|---|
Taste | 4.52 ± 0.75 | 5 | 851 (90.9) |
Health benefits | 4.30 ± 0.81 | 5 | 790 (84.5) |
Affordable | 3.99 ± 1.00 | 5 | 679 (72.5) |
Sustainability | 3.98 ± 1.00 | 5 | 668 (71.4) |
Family & friends 4 | 3.51 ± 1.14 | 4 | 509 (54.6) |
Tradition/cultural 5 | 3.20 ± 1.15 | 3 | 370 (39.5) |
Gluten-free | 2.46 ± 1.37 | 1 | 227 (24.3) |
Barrier | n (Out of 940) 1 |
---|---|
Long cooking times | 449 |
Unsure how to cook dry | 158 |
Prefer canned | 118 |
Don’t like cooking | 105 |
Don’t have cooking equipment | 68 |
Don’t like pulses | 51 |
Knowledge of Pulse Nutrition and Health Benefits | Pre: n (%) | Post: n (%) |
1 (low) | 9 (10.5) | 0 |
2 | 19 (22.1) | 0 |
3 | 29 (33.7) | 2 (2.3) |
4 | 22 (25.6) | 30 (34.9) |
5 (high) | 6 (7.0) | 53 (61.6) |
Average score ± SD | 2.96 ± 1.10 | 4.60 ± 0.54 |
Difference (p-value) | 1.64 (<0.001) | |
Knowledge of Pulse Versatility 1 | Pre: n (%) | Post: n (%) |
1 (low) | 6 (7.0) | 0 |
2 | 31 (36.0) | 1 (1.2) |
3 | 23 (26.7) | 9 (10.5) |
4 | 21 (24.4) | 31 (36) |
5 (high) | 4 (4.7) | 44 (51.2) |
Average score | 2.84 ± 1.03 | 4.39 ± 0.73 |
Difference (p-value) | 01.55 (<0.001) | |
Knowledge of How to Prepare Dry Pulses | Pre: n (%) | Post: n (%) |
1 (low) | 9 (10.5) | 0 |
2 | 17 (19.8) | 0 |
3 | 25 (29.1) | 8 (9.3) |
4 | 24 (27.9) | 35 (40.7) |
5 (high) | 10 (11.6) | 42 (48.8) |
Average score | 3.11 ± 1.18 | 4.40 ± 0.66 |
Difference (p-value) | 1.29 (<0.001) |
Nutritional Motivators | Pre: Average ± SD | Post: Average ± SD | Difference (p-Value) |
Protein | 4.06 ± 0.97 | 4.70 ± 0.67 | 0.64 (<0.001) |
Fiber | 3.99 ± 0.93 | 4.76 ± 0.65 | 0.77 (<0.001) |
Micronutrients | 3.56 ± 1.06 | 4.71 ± 0.70 | 1.15 (<0.001) |
Low-fat | 3.51 ± 1.13 | 4.30 ± 1.02 | 0.79 (<0.001) |
Low-calorie | 3.47 ± 1.00 | 4.21 ± 1.03 | 0.74 (<0.001) |
Other Motivators | Pre: Average ± SD | Post: Average ± SD | Difference (p-value) |
Taste | 4.01 ± 0.91 | 4.51 ± 0.72 | 0.50 (<0.001) |
Health benefits | 3.70 ± 1.01 | 4.85 ± 0.45 | 1.15 (<0.001) |
Affordable | 3.76 ± 0.96 | 4.42 ± 0.79 | 0.66 (<0.001) |
Sustainability | 3.32 ± 1.07 | 4.63 ± 0.60 | 1.31 (<0.001) |
Local | 3.04 ± 1.10 | 4.41 ± 0.82 | 1.37 (<0.001) |
Barriers | Pre: Average ± SD | Post: Average ± SD | Difference (p-value) |
Long cooking times | 3.08 ± 1.34 | 1.97 ± 1.03 | −1.11 (<0.001) |
Gas/flatulence | 2.67 ± 1.41 | 1.99 ± 1.08 | −0.68 (<0.001) |
Unsure how to prepare | 2.95 ± 1.36 | 1.81 ± 1.01 | −1.14 (<0.001) |
Family/friends don’t like | 2.24 ± 1.35 | 1.81 ± 1.10 | −0.43 (<0.001) |
Don’t like the taste | 1.73 ± 1.08 | 1.60 ± 0.90 | −0.13 (0.177) |
Theme | Motivator 1—Example Quote | Interesting 2—Example Quote |
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Health Benefits |
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Nutrition |
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Environmental Benefits |
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Affordable |
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Culinary Versatility |
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Local |
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Presenter Enthusiasm |
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Type of Dish | Looking Forward To 1—Example Quote | New Dish They Tried 2—Example Quote |
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Smoothies |
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Pulse Products |
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Baking & Desserts |
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Combining with Meat |
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Breakfast |
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Adding to Favorite Dishes |
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Salads |
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Dips |
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Aquafaba |
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With Other Grains & Carbohydrates |
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New Pulse Varieties |
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Theme | Example Quote |
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Intake |
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Use Variety |
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Cooking Dry Pulses |
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Soaking |
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Cooking Method |
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Freezing |
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© 2023 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 (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Didinger, C.; Bunning, M.; Thompson, H. A Translational Approach to Increase Pulse Intake and Promote Public Health through Developing an Extension Bean Toolkit. Nutrients 2023, 15, 4121. https://doi.org/10.3390/nu15194121
Didinger C, Bunning M, Thompson H. A Translational Approach to Increase Pulse Intake and Promote Public Health through Developing an Extension Bean Toolkit. Nutrients. 2023; 15(19):4121. https://doi.org/10.3390/nu15194121
Chicago/Turabian StyleDidinger, Chelsea, Marisa Bunning, and Henry Thompson. 2023. "A Translational Approach to Increase Pulse Intake and Promote Public Health through Developing an Extension Bean Toolkit" Nutrients 15, no. 19: 4121. https://doi.org/10.3390/nu15194121
APA StyleDidinger, C., Bunning, M., & Thompson, H. (2023). A Translational Approach to Increase Pulse Intake and Promote Public Health through Developing an Extension Bean Toolkit. Nutrients, 15(19), 4121. https://doi.org/10.3390/nu15194121