PDF(Pubmed)
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.
METHODS: 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.
METHODS: UK, March 2021 - September 2022.
METHODS: 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.
METHODS: 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.
METHODS: UK, March 2021 - September 2022.
METHODS: 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.
摘要：
目标：目前建议将豆类和脉冲消费用于健康和可持续性目的，但是消费的障碍可能包括低享乐和差的感官特性。这项工作旨在调查一些障碍和促进因素对豆类的相对重要性，包括脉搏,特别注重享受的消费，感官特性以及感知烹饪能力在这些关系中的可能作用。
方法：一项横断面问卷调查研究评估了豆类和脉搏消费，同意和不同意关于：享受，感官特性，烹饪能力,实践方面，健康,教养,社会影响和质量问题；以及四个人口特征。从633名性别混合的受访者中获得了完整的回答，年龄,通常的烹饪责任和通常的饮食习惯。
方法：英国，2021年3月-2022年9月。
方法：英国一般人群。
结果：使用多元回归分析，发现享受和烹饪能力对豆类和脉搏消耗都很重要（最小的Beta=0.165，p<0.01），这些食物的感官特性对于豆类的消耗也很重要（Beta=0.099，p=0.04）。感知的烹饪能力也降低了享受和感官特性对消费的重要性，由于培养和实践方面的原因，减轻了影响，并增加了感知到的健康益处的值(最小的Beta=0.094，p=0.04)。
结论：这些发现证明了享受的明确作用，豆类和脉搏消耗的感官特性和感知烹饪能力，并建议提高烹饪能力以改善豆类和脉搏消耗的好处，直接和间接影响的结果。
方法：一项横断面问卷调查研究评估了豆类和脉搏消费，同意和不同意关于：享受，感官特性，烹饪能力,实践方面，健康,教养,社会影响和质量问题；以及四个人口特征。从633名性别混合的受访者中获得了完整的回答，年龄,通常的烹饪责任和通常的饮食习惯。
方法：英国，2021年3月-2022年9月。
方法：英国一般人群。
结果：使用多元回归分析，发现享受和烹饪能力对豆类和脉搏消耗都很重要（最小的Beta=0.165，p<0.01），这些食物的感官特性对于豆类的消耗也很重要（Beta=0.099，p=0.04）。感知的烹饪能力也降低了享受和感官特性对消费的重要性，由于培养和实践方面的原因，减轻了影响，并增加了感知到的健康益处的值(最小的Beta=0.094，p=0.04)。
结论：这些发现证明了享受的明确作用，豆类和脉搏消耗的感官特性和感知烹饪能力，并建议提高烹饪能力以改善豆类和脉搏消耗的好处，直接和间接影响的结果。
