Research Centre for Behaviour Change, Department of Psychology, Bournemouth University, Poole, BH12 5BB, UK.
Public Health Nutr. 2024 May 7;27(1):e138. doi: 10.1017/S1368980024001058.
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.
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.
UK, March 2021 - September 2022.
General UK adult population.
Using multiple regression analyses, enjoyment and cooking abilities were found to be important for both legume and pulse consumption (smallest beta = 0·165, < 0·01), and the sensory properties of these foods were also important for the consumption of pulses (beta = 0·099, = 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, = 0·04).
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.
豆类和豆科植物的消费目前被推荐用于健康和可持续性目的，但消费的障碍可能包括低享受度和较差的感官特性。本研究旨在调查许多障碍和促进因素对豆类（包括豆科植物）消费的相对重要性，重点关注享受度、感官特性以及感知烹饪能力在这些关系中的可能作用。
一项横断面问卷调查研究评估了豆类和豆科植物的消费，以及对与享受度、感官特性、烹饪能力、实际方面、健康、教养、社会影响和质量问题相关的陈述的一致性和分歧程度，还评估了四个人口统计学特征。共有 633 名具有不同性别、年龄、通常烹饪责任和饮食习惯的受访者完成了完整的回复。
英国，2021 年 3 月至 2022 年 9 月。
英国普通成年人群。
使用多元回归分析，发现享受度和烹饪能力对豆类和豆科植物的消费都很重要（最小 β = 0·165， < 0·01），这些食物的感官特性对豆科植物的消费也很重要（β = 0·099， = 0·04）。感知烹饪能力也降低了享受度和感官特性对消费的重要性，减轻了教养和实际方面的影响，并增加了感知健康益处的价值（最小 β = 0·094， = 0·04）。
这些发现表明，享受度、感官特性和感知烹饪能力在豆类和豆科植物的消费中起着明显的作用，并表明增加烹饪能力可能会改善豆类和豆科植物的消费，这是直接和间接影响的结果。
