食用豆类的障碍和促进因素:定性探索,包括在家尝试食谱的效果。

IF 2.4 Q3 NUTRITION & DIETETICS Journal of Nutritional Science Pub Date : 2024-01-31 eCollection Date: 2024-01-01 DOI:10.1017/jns.2023.119
B Whittall, S M Warwick, M Jackson, K M Appleton
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引用次数: 0

摘要

豆类是一种健康、可持续、低成本的食品,但由于各种原因,包括实际操作和烹饪方面的顾虑,豆类的消费水平很低。这项工作旨在探索豆类消费和增加消费的障碍和促进因素,以及烹饪建议和食谱对改变这些观念的潜在价值。我们开展了两项定性研究。在研究 1 中,21 名参与者(10 名男性,11 名女性,年龄、烹饪责任和豆类经验各不相同)在接受烹饪建议和食谱之前和之后接受了访谈。在研究 2 中,12 名参与者(2 男 10 女,同上)在尝试食谱后接受了一次访谈。对访谈进行了录音、转录和主题分析。七个主题描述了食用脉搏的障碍和促进因素:"享受和感官特性"、"益处和建议"、"实际问题"、"烹饪问题"、"与当前饮食的兼容性"、"个人影响 "和 "外部影响"。一些类似的主题也提到了增加消费:"意愿";"意识、对益处的了解";"烹饪知识和实际顾虑";以及 "与当前饮食的兼容性"。烹饪建议和食谱的使用产生了 "意识"、"意愿、尝试新事物"、"微小变化 "等主题,以及与 "享受、感官特性、实际问题、益处 "和 "知识、烹饪想法和信心、融入、烹饪解决方案 "相关的促进因素。此外,还发现了与 "风险和成见"、"意识"、"不行动 "和额外考虑有关的障碍。我们的研究结果表明,食用豌豆对增加准备、烹饪和食用这些健康和可持续食品的经验、熟悉程度和信心具有积极作用。
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Barriers and facilitators to consuming pulses: a qualitative exploration including effects of trying recipes at home.

Pulses are a healthy, sustainable, low cost food, but consumption levels are low for a variety of reasons, including practical and cooking concerns. This work aimed to explore barriers and facilitators towards pulse consumption and increasing consumption, and the potential value of cooking suggestions and recipes for changing these perceptions. Two qualitative studies were undertaken. In Study 1, 21 participants (10 males, 11 females, of a range of ages, cooking responsibilities, and experiences with pulses) were interviewed both before and after receiving cooking suggestions and recipes. In Study 2, 12 participants (2 males, 10 females, as above) were interviewed once after trying recipes. Interviews were audio-recorded, transcribed, and analysed using thematic analysis. Seven themes described barriers and facilitators towards pulse consumption: 'Enjoyment and Sensory properties'; 'Benefits and Recommendations'; 'Practical Concerns'; 'Cooking Concerns'; 'Compatibility with current diet'; 'Personal Influences'; and 'External Influences'. Some similar themes also referred to increasing consumption: 'Willingness'; 'Awareness, Knowledge of Benefits'; 'Knowledge of Cooking and Practical Concerns'; and 'Compatibility with current diet'. Cooking suggestions and recipe use resulted in themes on 'Awareness'; 'Willingness, Trying New Things'; 'Small Changes'; and facilitators associated with 'Enjoyment, Sensory Properties, Practical Concerns, Benefits' and 'Knowledge, Cooking Ideas and Confidence, Incorporation, Cooking Solutions'. Barriers related to 'Risk and Preconceptions'; 'Awareness, but' inaction and additional considerations were also found. Our findings demonstrate a positive role for pulse consumption for increased experience, familiarity, and confidence with preparing, cooking, and consuming these healthy and sustainable foods.

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来源期刊
Journal of Nutritional Science
Journal of Nutritional Science NUTRITION & DIETETICS-
CiteScore
3.00
自引率
0.00%
发文量
91
审稿时长
7 weeks
期刊介绍: Journal of Nutritional Science is an international, peer-reviewed, online only, open access journal that welcomes high-quality research articles in all aspects of nutrition. The underlying aim of all work should be, as far as possible, to develop nutritional concepts. JNS encompasses the full spectrum of nutritional science including public health nutrition, epidemiology, dietary surveys, nutritional requirements, metabolic studies, body composition, energetics, appetite, obesity, ageing, endocrinology, immunology, neuroscience, microbiology, genetics, molecular and cellular biology and nutrigenomics. JNS welcomes Primary Research Papers, Brief Reports, Review Articles, Systematic Reviews, Workshop Reports, Letters to the Editor and Obituaries.
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