ArticlePublic health nutrition2024
The importance of enjoyment, sensory properties and perceived cooking abilities in legume and pulse consumption: a questionnaire study.
Article in Public health nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Parents' and Children's Perceptions and Attitudes Towards Traditional and Novel Plant-Based Meat Alternatives: A Scoping Review.Nutrition reviews · 2026Article
- Article
- Food labeling strategies to alter meat analogue consumption willingness in Midwestern adults.Journal of behavioral medicine · 2025Article
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Authors and funding
1 author.
Funding
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Abstract
objectiveLegume 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.
designA 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.
settingUK, March 2021 - September 2022.
participantsGeneral UK adult population.
resultsUsing multiple regression analyses, enjoyment and cooking abilities were found to be important for both legume and pulse consumption (smallest beta = 0·165,
conclusionsThese 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.
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Registered trials
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