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Barriers and facilitators to consuming pulses: a qualitative exploration including effects of trying recipes at home.

Whittall, B., Warwick, S. M., Jackson, M. and Appleton, K. M., 2024. Barriers and facilitators to consuming pulses: a qualitative exploration including effects of trying recipes at home. Journal of Nutritional Science, 13, e6.

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Whittall JNS 2024.pdf - Published Version
Available under License Creative Commons Attribution.


DOI: 10.1017/jns.2023.119


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.

Item Type:Article
Uncontrolled Keywords:awareness; experience; knowledge; sustainability; thematic analysis; Male; Female; Humans; Diet; Cooking; Food; Qualitative Research
Group:Faculty of Science & Technology
ID Code:39534
Deposited By: Symplectic RT2
Deposited On:01 Mar 2024 16:24
Last Modified:01 Mar 2024 16:24


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