The importance of enjoyment, sensory properties and perceived cooking abilities in legume and pulse consumption: A questionnaire study
Authors: Appleton, K.M.
Journal: Public Health Nutrition
Volume: 27
Issue: 1
eISSN: 1475-2727
ISSN: 1368-9800
DOI: 10.1017/S1368980024001058
Abstract:Objective: Legume and pulse consumption is currently recommended for health and sustainability purposes, but barriers to consumption can include low enjoyment and poor sensory properties. This work aimed to investigate the relative importance of a number of barriers and facilitators towards legume, including pulse, consumption with a specific focus on enjoyment, sensory properties and a possible role for perceived cooking abilities in these relationships. Design: A cross-sectional questionnaire study assessed legume and pulse consumption, agreement and disagreement with statements relating to enjoyment, sensory properties, cooking abilities, practical aspects, healthiness, upbringing, social influences and quality issues, and four demographic characteristics. Complete responses were gained from 633 respondents with a mix of genders, ages, usual cooking responsibilities and usual eating habits. Setting: UK, March 2021 - September 2022. Participants: General UK adult population. Results: Using multiple regression analyses, enjoyment and cooking abilities were found to be important for both legume and pulse consumption (smallest beta = 0·165, P < 0·01), and the sensory properties of these foods were also important for the consumption of pulses (beta = 0·099, P = 0·04). Perceived cooking abilities also reduced the importance of enjoyment and sensory properties for consumption, mitigated effects due to upbringing and practical aspects and increased the value of perceived health benefits (smallest beta = 0·094, P = 0·04). Conclusions: These findings demonstrate a clear role for enjoyment, sensory properties and perceived cooking abilities in legume and pulse consumption and suggest benefits for increasing cooking abilities for improved legume and pulse consumption, as result of both direct and indirect effects.
https://eprints.bournemouth.ac.uk/39817/
Source: Scopus
The importance of enjoyment, sensory properties and perceived cooking abilities in legume and pulse consumption: a questionnaire study.
Authors: Appleton, K.M.
Journal: Public Health Nutr
Volume: 27
Issue: 1
Pages: e138
eISSN: 1475-2727
DOI: 10.1017/S1368980024001058
Abstract:OBJECTIVE: Legume and pulse consumption is currently recommended for health and sustainability purposes, but barriers to consumption can include low enjoyment and poor sensory properties. This work aimed to investigate the relative importance of a number of barriers and facilitators towards legume, including pulse, consumption with a specific focus on enjoyment, sensory properties and a possible role for perceived cooking abilities in these relationships. DESIGN: A cross-sectional questionnaire study assessed legume and pulse consumption, agreement and disagreement with statements relating to enjoyment, sensory properties, cooking abilities, practical aspects, healthiness, upbringing, social influences and quality issues, and four demographic characteristics. Complete responses were gained from 633 respondents with a mix of genders, ages, usual cooking responsibilities and usual eating habits. SETTING: UK, March 2021 - September 2022. PARTICIPANTS: General UK adult population. RESULTS: Using multiple regression analyses, enjoyment and cooking abilities were found to be important for both legume and pulse consumption (smallest beta = 0·165, P < 0·01), and the sensory properties of these foods were also important for the consumption of pulses (beta = 0·099, P = 0·04). Perceived cooking abilities also reduced the importance of enjoyment and sensory properties for consumption, mitigated effects due to upbringing and practical aspects and increased the value of perceived health benefits (smallest beta = 0·094, P = 0·04). CONCLUSIONS: These findings demonstrate a clear role for enjoyment, sensory properties and perceived cooking abilities in legume and pulse consumption and suggest benefits for increasing cooking abilities for improved legume and pulse consumption, as result of both direct and indirect effects.
https://eprints.bournemouth.ac.uk/39817/
Source: PubMed
The importance of enjoyment, sensory properties and perceived cooking abilities in legume and pulse consumption: a questionnaire study
Authors: Appleton, K.M.
Journal: PUBLIC HEALTH NUTRITION
Volume: 27
Issue: 1
eISSN: 1475-2727
ISSN: 1368-9800
DOI: 10.1017/S1368980024001058
https://eprints.bournemouth.ac.uk/39817/
Source: Web of Science (Lite)
The importance of enjoyment, sensory properties and perceived cooking abilities in legume and pulse consumption: a questionnaire study.
Authors: Appleton, K.M.
Journal: Public health nutrition
Volume: 27
Issue: 1
Pages: e138
eISSN: 1475-2727
ISSN: 1368-9800
DOI: 10.1017/s1368980024001058
Abstract:Objective
Legume and pulse consumption is currently recommended for health and sustainability purposes, but barriers to consumption can include low enjoyment and poor sensory properties. This work aimed to investigate the relative importance of a number of barriers and facilitators towards legume, including pulse, consumption with a specific focus on enjoyment, sensory properties and a possible role for perceived cooking abilities in these relationships.Design
A cross-sectional questionnaire study assessed legume and pulse consumption, agreement and disagreement with statements relating to enjoyment, sensory properties, cooking abilities, practical aspects, healthiness, upbringing, social influences and quality issues, and four demographic characteristics. Complete responses were gained from 633 respondents with a mix of genders, ages, usual cooking responsibilities and usual eating habits.Setting
UK, March 2021 - September 2022.Participants
General UK adult population.Results
Using multiple regression analyses, enjoyment and cooking abilities were found to be important for both legume and pulse consumption (smallest beta = 0·165, P < 0·01), and the sensory properties of these foods were also important for the consumption of pulses (beta = 0·099, P = 0·04). Perceived cooking abilities also reduced the importance of enjoyment and sensory properties for consumption, mitigated effects due to upbringing and practical aspects and increased the value of perceived health benefits (smallest beta = 0·094, P = 0·04).Conclusions
These findings demonstrate a clear role for enjoyment, sensory properties and perceived cooking abilities in legume and pulse consumption and suggest benefits for increasing cooking abilities for improved legume and pulse consumption, as result of both direct and indirect effects.https://eprints.bournemouth.ac.uk/39817/
Source: Europe PubMed Central
The importance of enjoyment, sensory properties and perceived cooking abilities in legume and pulse consumption: a questionnaire study.
Authors: Appleton, K.M.
Journal: Public Health Nutrition
Volume: 27
Issue: 1
ISSN: 1368-9800
Abstract:OBJECTIVE: Legume and pulse consumption are currently recommended for health and sustainability purposes, but barriers to consumption can include low enjoyment and poor sensory properties. This work aimed to investigate the relative importance of a number of barriers and facilitators towards legume, including pulse, consumption with a specific focus on enjoyment, sensory properties and a possible role for perceived cooking abilities in these relationships. DESIGN: A cross-sectional questionnaire study assessed legume and pulse consumption, agreement and disagreement with statements relating to: enjoyment, sensory properties, cooking abilities, practical aspects, healthiness, upbringing, social influences and quality issues; and four demographic characteristics. Complete responses were gained from 633 respondents with a mix of genders, ages, usual cooking responsibilities and usual eating habits. SETTING: UK, March 2021 - September 2022. PARTICIPANTS: General UK aVdult population. RESULTS: Using multiple regression analyses, enjoyment and cooking abilities were found to be important for both legume and pulse consumption (smallest Beta = 0.165, p<0.01), and the sensory properties of these foods were also important for the consumption of pulses (Beta = 0.099, p=0.04). Perceived cooking abilities also reduced the importance of enjoyment and sensory properties for consumption, mitigated effects due to upbringing and practical aspects, and increased the value of perceived health benefits (smallest Beta = 0.094, p=0.04). CONCLUSIONS: These findings demonstrate a clear role for enjoyment, sensory properties and perceived cooking abilities in legume and pulse consumption, and suggest benefits for increasing cooking abilities for improved legume and pulse consumption, as result of both direct and indirect effects.
https://eprints.bournemouth.ac.uk/39817/
Source: BURO EPrints