Motivators, Barriers and Other Factors Related to Bean Consumption in Older Adults

Doma, Katarina M; Farrell, Emily L.; Leith-Bailey, Erin R.; Soucier, Victoria D.; Duncan, Alison

doi:10.1080/21551197.2019.1646690

Cited by 28 publications

(59 citation statements)

References 26 publications

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“…Analysis of the National Health and Nutrition Examination Survey 1999-2002 data shows bean consumers have a higher intake of dietary fiber compared to those who do not consume beans [35]. As with the college students in this study, other research supports that most people have a positive attitude toward beans/pulses, like the taste of them, and purchase both dry and canned [18,28,[36][37][38][39]. Black beans, lentils, pinto beans, and chickpeas were the most common types of pulses cooked, which is similar to pulse popularity found in other studies in North America [11,18,19,28,36].…”

Section: Discussionmentioning

confidence: 51%

“…The perception of high-fiber foods such as pulses causing intestinal gas or discomfort after eating is a barrier cited in other studies [39,40]. Although a slight majority of the Midwestern college sample agreed that high fiber foods can cause gas, there was no difference by pulse type count groups.…”

Section: Discussionmentioning

confidence: 82%

“…Eighty percent of Hispanic and Non-Hispanic White women in Iowa [28,42], 89% of Hispanic and Non-Hispanic White women in Arizona [36], and 79% of low-income White, Black, and Hispanic men in Arizona [37] reported consuming beans at least 2-3 times per month. Just over half of adults ≥65 years old in a Canadian study reported consuming beans on a daily or weekly basis [39].…”

Section: Discussionmentioning

confidence: 99%

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Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students

et al. 2020

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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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Section: Discussionmentioning

confidence: 51%

Section: Discussionmentioning

confidence: 82%

Section: Discussionmentioning

confidence: 99%

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Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students

et al. 2020

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“…The current study explored older adults’ (≥65 years old) awareness of beans in relation to their nutrient profile and role in health promotion and disease prevention using a validated researcher-administered questionnaire followed by focus groups. This work adds to the limited literature [23,24,25,26] on awareness of the nutrition and human health properties of beans and can inform evidence-based dietary strategies to promote bean consumption and improve health in the rapidly growing demographic of older adults.…”

Section: Discussionmentioning

confidence: 96%

Older Adults’ Awareness and Knowledge of Beans in Relation to Their Nutrient Content and Role in Chronic Disease Risk

et al. 2019

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Awareness and knowledge of nutrient-dense foods are important for older adults to help them make dietary choices that support a food-first approach to healthy aging. This is especially important since age is a major risk factor for chronic disease and the proportion of older adults in North America is increasing. Beans can contribute to a food-first approach to healthy aging as they are nutrient-dense and can reduce the risk of chronic diseases. However, studies exploring awareness and knowledge of beans in older adults are lacking. Therefore, the aim of this study was to explore older adults’ awareness of beans in relation to their nutrient content and role in chronic disease risk. Community-dwelling older adults (≥65 years old) were recruited and completed a validated researcher-administered questionnaire (n = 250), which was followed by 10 focus groups (n = 49). Results showed that the majority of older adults considered beans as a healthy food and thought consuming them could improve their health (99.2% and 98.0%, respectively); however, only 51.2% were bean consumers. While the majority (83.6%) of older adults were aware that a serving of beans is high in dietary fibre, bean consumers were significantly more likely to think that consuming beans could improve health areas related to dietary fibre including body weight management and constipation. Furthermore, most (84.8%) older adults thought consuming beans could improve heart health; however, bean consumers were significantly more likely to be aware that one serving of beans is low in nutrients relevant to heart health including total fat, saturated and trans fat as well as cholesterol. This research can help to inform healthcare professionals and public health agencies to create specific dietary strategies focusing on increasing older adults’ awareness and knowledge of beans in relation to their nutrient profile and role in promoting health.

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“…While nutrition knowledge is a necessary component for healthy food behaviors, it does not appear to be a sufficient driver of food choice on its own [37][38][39]. Doma et al found in a recent Canadian study of older adults that 98% felt eating beans could improve their health, but only 51.2% reported consuming beans regularly [40].…”

Section: Discussionmentioning

confidence: 99%

Food Behaviors, Health, and Bean Nutrition Awareness among Low-Income Men: A Pilot Study

Heer

Winham

2020

IJERPH

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Bean consumption is known to lower blood cholesterol and postprandial blood glucose. With higher chronic disease risk, low-income men could theoretically benefit from increased bean intakes. The study objective was to explore low-income men’s food behaviors, bean health benefit awareness, and bean consumption practices and preferences. Seventy-one low-income men aged 18–65 years (µ 41 ± 12.7; 53% white, 16% black, 31% Hispanic) completed a survey on health risks, food behaviors, bean health knowledge, attitudes toward dry and canned beans, and bean preferences. Eighty-seven percent had one or more health risk factors of physical inactivity, smoking, or obesity. Most men compared food prices, and thought about healthy food choices for their families, but few planned meals or read nutrition facts labels. White men had significantly higher bean health benefit knowledge than black or Hispanic men (p < 0.01). Most men liked the taste of beans, disagreed dry beans took too long to prepare, and 79% ate them at least 2–3 times per month. Forty-nine percent agreed beans caused intestinal gas. Improving men’s awareness of the health benefits of beans as well as leveraging existing positive attitudes may be useful approaches to increase bean consumption among low-income and minority male populations.

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Motivators, Barriers and Other Factors Related to Bean Consumption in Older Adults

Cited by 28 publications

References 26 publications

Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students

Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students

Older Adults’ Awareness and Knowledge of Beans in Relation to Their Nutrient Content and Role in Chronic Disease Risk

Food Behaviors, Health, and Bean Nutrition Awareness among Low-Income Men: A Pilot Study

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