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

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dc.contributor.author Winham, Donna
dc.contributor.author Winham, Donna
dc.contributor.author Davitt, Elizabeth
dc.contributor.author Heer, Michelle
dc.contributor.author Shelley, Mack
dc.contributor.author Shelley, Mack
dc.contributor.department Food Science and Human Nutrition
dc.contributor.department Political Science
dc.contributor.department Statistics
dc.date 2021-02-08T19:58:11.000
dc.date.accessioned 2021-02-26T04:24:13Z
dc.date.available 2021-02-26T04:24:13Z
dc.date.copyright Wed Jan 01 00:00:00 UTC 2020
dc.date.issued 2020-11-13
dc.description.abstract <p>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.</p>
dc.description.comments <p>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." <em>Nutrients</em> 12, no. 11 (2020): 3499. DOI: <a href="https://doi.org/10.3390/nu12113499" target="_blank">10.3390/nu12113499</a>. Posted with permission.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/pols_pubs/89/
dc.identifier.articleid 1082
dc.identifier.contextkey 21525489
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath pols_pubs/89
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/96794
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/pols_pubs/89/2020_ShelleyMack_PulseKnowledge.pdf|||Sat Jan 15 02:18:58 UTC 2022
dc.source.uri 10.3390/nu12113499
dc.subject.disciplines Food Studies
dc.subject.disciplines Human and Clinical Nutrition
dc.subject.disciplines International and Community Nutrition
dc.subject.keywords college students; pulses; legumes; beans; young adults; cooking
dc.title Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students
dc.type article
dc.type.genre article
dspace.entity.type Publication
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