ArticleNutrients2020
Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students.
Article in Nutrients, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 24 citations in OpenAlex.
- Current Evidence on Dietary Patterns and Consumer Food Choices in the Context of Climate and Environmental Change: A Global Perspective-A Report from the Agriculture and Diet: Value Added for Nutrition, Translation, and Adaptation in a Global Ecology (ADVANTAGE) Project Working Group 2.Advances in nutrition (Bethesda, Md.) · 2026Review
- Understanding Australian Adolescents' Perceptions of Healthy and Sustainable Diets, and Perceptions and Consumption of Pulses.Nutrients · 2026Article
- Toward Sustainable Food and Packaging Choices: Consumer Perception of Quality and Sustainability of Pulses Packaged in Metal, Glass, and Plastic.Journal of food science · 2025Article
- Evaluating the Impact of Cultivar and Processing on Pulse Off-Flavor Through Descriptive Analysis, GC-MS, and E-Nose.Journal of food science · 2025Article
- A Review of Processing, Marketing, and Demographic Influence on Consumer Perception of Pulse Milk- Insights From Traditional and AI-Facilitated Research.Journal of food science · 2025Review
- The importance of enjoyment, sensory properties and perceived cooking abilities in legume and pulse consumption: a questionnaire study.Public health nutrition · 2024Article
- Barriers and facilitators to consuming pulses: a qualitative exploration including effects of trying recipes at home.Journal of nutritional science · 2024Article
- A Translational Approach to Increase Pulse Intake and Promote Public Health through Developing an Extension Bean Toolkit.Nutrients · 2023Article
- Food Industry Views on Pulse Flour-Perceived Intrinsic and Extrinsic Challenges for Product Utilization.Foods (Basel, Switzerland) · 2022Article
- Black Bean Pasta Meals with Varying Protein Concentrations Reduce Postprandial Glycemia and Insulinemia Similarly Compared to White Bread Control in Adults.Foods (Basel, Switzerland) · 2022Article
- Article
- Exploring Unknown Predictors of Maternal Anemia Among Tribal Lactating Mothers, Andhra Pradesh, India: A Prospective Cohort Study.International journal of women's health · 2022Article
- Effects of COVID-19 on University Student Food Security.Nutrients · 2021Article
- Consumption Preferences of Pulses in the Diet of Polish People: Motives and Barriers to Replace Animal Protein with Vegetable Protein.Nutrients · 2021Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.