Knowledge Center Catalog

Perceptions and reasons for legume consumption in Mexico (Record no. 62080)

MARC details
000 -LEADER
fixed length control field nab a22 7a 4500
001 - CONTROL NUMBER
control field 62080
003 - CONTROL NUMBER IDENTIFIER
control field MX-TxCIM
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200615190756.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 200602s2019 xxk|||p|op||| 00| 0 eng d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 0034-6659
024 8# - OTHER STANDARD IDENTIFIER
Standard number or code https://doi.org/10.1108/NFS-01-2019-0033
040 ## - CATALOGING SOURCE
Original cataloging agency MX-TxCIM
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
100 1# - MAIN ENTRY--PERSONAL NAME
9 (RLIN) 13985
Personal name Monge, A.
245 10 - TITLE STATEMENT
Title Perceptions and reasons for legume consumption in Mexico
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. United Kingdom :
Name of publisher, distributor, etc. Emerald Group Publishing,
Date of publication, distribution, etc. 2019.
500 ## - GENERAL NOTE
General note Peer review
520 ## - SUMMARY, ETC.
Summary, etc. Purpose. Legume consumption has decreased in Mexico as part of a global nutrition transition that has shifted the intake of healthy traditional foods to more processed unhealthy foods. This study aims to assess preferences and patterns of legumes consumption, attitudes toward legumes and reasons to consume legumes among adults in Mexico City. Design/methodology/approach. A convenience sample of 86 adult participants living in the Mexico City region completed interviewer–administered surveys. Findings. The participants had an average age of 42.9 years (SD 13.5) and 51.2 per cent were women. Most reported consuming legumes = 1/week (59.5 per cent) and =1/3 cup/meal (52.4 per cent) and using corn tortillas to accompany legumes (83.3 per cent). Participants reported consuming 7 out of 15 types of legumes probed, of which black beans (96 per cent), lentils (79 per cent) and garbanzo beans (64 per cent) were more frequently consumed. Participants had positive (vs negative) perceptions about legumes’ taste (96 per cent), nutritional value (88 per cent), tradition (80 per cent), cost (75 per cent), availability (75 per cent) and health effect (73 per cent), but not for their digestive effect (37 per cent). The main reasons for participants to currently consume legumes were their taste (93 per cent), nutritional value (49 per cent) and affordable cost (48 per cent); whereas main reasons for potentially consuming more legumes were their nutritional value (63 per cent) and health effect (64 per cent). Practical implications. Legume intake in Mexico is lower than the recommended 1.5-2 servings per day (1 serving = 1/2 cup), despite favorable perceptions and reasons to consume them. The identified characteristics, attitudes and reasons for consuming legumes could inform interventions to increase intake of this traditional food in Mexico. Originality/value. Studies on attitude and reasons for food consumption are seldom conducted, yet they are valuable in shaping tailored strategies for eating behavior change.
546 ## - LANGUAGE NOTE
Language note Text in English
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Source of heading or term AGROVOC
9 (RLIN) 5374
Topical term or geographic name as entry element Diet
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Source of heading or term AGROVOC
9 (RLIN) 4292
Topical term or geographic name as entry element Nutrition
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Source of heading or term AGROVOC
9 (RLIN) 13986
Topical term or geographic name as entry element Attitudes
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Source of heading or term AGROVOC
9 (RLIN) 1963
Topical term or geographic name as entry element Legumes
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Source of heading or term AGROVOC
9 (RLIN) 5239
Topical term or geographic name as entry element Beans
651 #7 - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME
Source of heading or term AGROVOC
9 (RLIN) 1318
Geographic name Mexico
700 1# - ADDED ENTRY--PERSONAL NAME
9 (RLIN) 13987
Personal name Macias, L.
700 1# - ADDED ENTRY--PERSONAL NAME
9 (RLIN) 13988
Personal name Campos, H.
700 1# - ADDED ENTRY--PERSONAL NAME
9 (RLIN) 13989
Personal name Lajous, M.
700 1# - ADDED ENTRY--PERSONAL NAME
9 (RLIN) 13990
Personal name Mattei, J.
773 0# - HOST ITEM ENTRY
Place, publisher, and date of publication United Kingdom : Emerald Group Publishing, 2019.
Related parts v. 49, no. 6, p. 1232-1242
Title Nutrition and Food Science
International Standard Serial Number 0034-6659
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Article
Suppress in OPAC No
Holdings
Date last seen Total Checkouts Price effective from Koha item type Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Withdrawn status Home library Current library Date acquired
06/11/2020   06/11/2020 Article Not Lost Dewey Decimal Classification     Reprints Collection   CIMMYT Knowledge Center: John Woolston Library CIMMYT Knowledge Center: John Woolston Library 06/11/2020

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