Boosting Food Literacy to Enhance Pulse Preference and Nutritional-Self-Efficacy Among Young Adults
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2022-07-22
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en
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Abstract
A shift towards food consumption patterns with more plant-based proteins like pulses is
necessary for a healthy and sustainable diet for young generations. The present paper describes
two investigations of pulse consumption among young adults applying insights from the Value
Based Choice Model. The first study investigated predictors that enhance the value to choose
pulses instead of meat. 251 participants filled in a self-reported questionnaire including an online
food choice task to explore the impacts of value inputs (tangible, social, self-related) and
additional predictors. Results revealed that consistency with past behaviour and Nutritional-Self
Efficacy (NSE) add significant value to the pulse option. Furthermore, the level of food literacy
predicted the preference for pulses and NSE. Based on those findings, an experimental
intervention was developed to increase pulse preference. 182 participants were randomly
assigned to two different intervention conditions (Adjust-Meals vs. New-Recipes). They filled in
the food choice task two times (pre-measure, post-measure). Furthermore, scales displaying
participants’ level of NSE and intention to consume pulses were conducted in between. Results
indicate an increase in pulse preference from pre-to post-measure in both conditions, however no
difference between the conditions in NSE or intention to consume pulses. Participants either
adjusting meals or receiving new recipes preferred pulses more often after the intervention. This
suggests that providing recipe inspiration with pulses might be a good way to increase pulse
consumption. Future studies should develop standardised measurements for value inputs in the
VBCM and include food literacy when stimulating pulse consumption.
Keywords: food choices, pulse consumption, food preferences, nutritional-self-efficacy,
food literacy, recipes
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Faculteit der Sociale Wetenschappen