000			nab a22 7a 4500
999			_c62080 _d62072
001			62080
003			MX-TxCIM
005			20200615190756.0
008			200602s2019 xxk|||p|op||| 00| 0 eng d
022			_a0034-6659
024	8		_ahttps://doi.org/10.1108/NFS-01-2019-0033
040			_aMX-TxCIM
041			_aeng
100	1		_913985 _aMonge, A.
245	1	0	_aPerceptions and reasons for legume consumption in Mexico
260			_aUnited Kingdom : _bEmerald Group Publishing, _c2019.
500			_aPeer review
520			_aPurpose. 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			_aText in English
650		7	_2AGROVOC _95374 _aDiet
650		7	_2AGROVOC _94292 _aNutrition
650		7	_2AGROVOC _913986 _aAttitudes
650		7	_2AGROVOC _91963 _aLegumes
650		7	_2AGROVOC _95239 _aBeans
651		7	_2AGROVOC _91318 _aMexico
700	1		_913987 _aMacias, L.
700	1		_913988 _aCampos, H.
700	1		_913989 _aLajous, M.
700	1		_913990 _aMattei, J.
773	0		_dUnited Kingdom : Emerald Group Publishing, 2019. _gv. 49, no. 6, p. 1232-1242 _tNutrition and Food Science _x0034-6659
942			_2ddc _cJA _n0