Baby leafy green vegetables: providing insight into an old problem? An exploratory qualitative study examining influences on their consumption

Abstract

Issue addressed: Populations in many developed countries continue to fail to meet vegetable consumption recommendations despite ongoing health promotion activities supported by public health policies. Novel ways to encourage vegetable consumption may help address this concern. The aim of the present study was to describe female consumers' perceptions about leafy green vegetables and identify consumption issues. Methods: Three age-stratified semistructured focus groups were conducted with 23 female participants. Food shopping habits, reported consumption and/or knowledge, and the perceived benefits of and/or issues associated with the consumption of leafy green vegetables were explored. Focus groups were transcribed verbatim. Two researchers examined each transcript in conjunction with accompanying observers' notes. Content and thematic analysis was conducted to identify final themes. Results: Three key themes were identified: (1) food selection is influenced by time limitations, convenience factors and quality considerations; (2) the repertoire of vegetables is influenced by acceptability within households, familiarity and culinary confidence; and (3) connection with nutritional value is influenced by existing beliefs and knowledge of the nutrient content of leafy green vegetables. Variations found on self-reported intake and acceptability were related to life stage and needs. Conclusions: Leafy green varieties were perceived as important contributors to a healthy diet. Key barriers to consumption identified in the thematic review related to time constraints, culinary skills and variations in nutritional knowledge. So what?: Primary awareness of vegetables as being critical to a healthy diet has been established. Future health promotion activities could focus more on convenience, nutrient quality and versatility of leafy green vegetables, and other similar vegetables, as a way to increase total consumption.

Increasing vegetable intakes: rationale and systematic review of published interventions

“…In adults, higher vegetable consumption has been associated with higher liking for the taste of vegetables [ 41 , 94 , 95 ], higher appreciation of health and the value of a healthy diet [ 94 ], greater nutritional and culinary knowledge [ 96 , 97 ], and with several related food habits and eating practices [ 98 , 99 ], including usual consumption of meals as opposed to snacks [ 94 , 100 ], increased time and willingness to prepare and cook home-cooked meals [ 41 , 94 , 95 , 97 ], and a low consumption of fast food [ 94 ]. The transfer of childhood eating habits and food preferences into adulthood is well known, and adult vegetable intake is often related to childhood experiences [ 94 ].…”

Analytical approach, dissipation pattern and risk assessment of pesticide residue in green leafy vegetables: A comprehensive review

“…Green leafy vegetables are recognized as major contributors to a healthy diet because of the diversity of their nutritional composition (McMahon, Tapsell, Williams, & Jobling, ; Wołejko, Łozowicka, Kaczyński, Jankowska, & Piekut, ). Overconsumption of nutritionally poor, highly caloric, rapidly absorbable and highly processed foods may lead to systemic inflammation, reduced insulin sensitivity and a cluster of metabolic abnormalities, including obesity, hypertension, dyslipidemia and glucose intolerance (generally termed metabolic syndrome).…”

“…Human consumption of green leafy vegetables has increased worldwide because they offer multiple health benefits (Fabiani et al, ). Low in cost and easily accessible (Van Duyn & Pivonka, ), green leafy vegetables are sources of important vitamins, minerals, fibre and essential amino acids (McMahon et al, ; Pandey, Ganeshpurkar, Bansal, & Dubey, ; Walorczyk, ), and they also provide nonnutrient biologically active components such as phytochemicals (e.g. polyphenols and flavonoids; NSW Department of Health, ; Roberts & Moreau, ; Van Dokkum, Frølich, Saltmarsh, & Gee, ).…”

“…This occurs because fresh leaves can be eaten in a raw state or cooked alone or with other foodstuffs (S. W. Kim, Abd El‐Aty, et al, ). Moreover, baby green leaves, a form of nutrient‐dense vegetables, are consumed in salad products (D'Antuono, Elementi, & Neri, ) and can be used in both cold and hot dishes (McMahon et al, ). The health of consumers is threatened by pesticides, owing to the direct consumption of processed or raw leafy vegetables (S. W. Kim, Abd El‐Aty, et al, ).…”

Consumption of a High Quantity and a Wide Variety of Vegetables Are Predicted by Different Food Choice Motives in Older Adults from France, Italy and the UK

“…Low consumption is more common in persons of a lower education [ 27 , 28 , 29 , 30 ], a lower income [ 31 , 32 ], and a lower social-economic status [ 27 , 31 , 33 ]. More specific to each individual, high vegetable consumption has been associated with greater liking for the taste of vegetables [ 34 , 35 , 36 ], greater nutritional knowledge [ 37 , 38 ] and a greater appreciation of health and the value of a healthy diet [ 37 ]. High vegetable consumption has also been associated with greater availability of vegetables [ 35 , 36 ], greater familiarity and experience of vegetables [ 36 , 38 ], greater culinary knowledge and culinary confidence [ 30 , 34 , 37 , 38 , 39 ], and with several eating practices including usual consumption of meals as opposed to snacks [ 29 , 36 ], increased time and willingness to prepare and cook home-made meals [ 35 , 38 , 40 ], and the serving of courses within a meal, vegetable-only courses and larger portions of vegetables [ 41 ].…”