Population practices regarding bean consumption and its implications for public health in Costa Rica
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| Autori: | , , |
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| Natura: | artículo original |
| Status: | Versión publicada |
| Data di pubblicazione: | 2025 |
| Descrizione: | Introduction: The common bean (Phaseolus vulgaris) is of great nutritional importance and high cultural and ecosystem value. However, its consumption has declined due to cultural, culinary, and family organization changes. This article aims to describe the purchasing, storage, cooking, and consumption practices of beans in Costa Rican families, in order to better understand the factors that can benefit or harm its consumption and thus enrich education and communication strategies around this staple food. Methodology: A 63-question digital questionnaire was self-administered, with a qualitative, descriptive, cross-sectional approach, and distributed through social media, seeking to reach the population throughout the national territory. The study population was adults in Costa Rica. The inclusion criteria were: being 18 years of age or older, having literacy skills, residing in Costa Rica, having internet access, and skill in using the virtual platform used. Results: Study participants preferred to buy red beans (35%). For preparation, 54% of families soaked beans before cooking, but only 19% soaked them for the appropriate amount of time, from 8 to 16 hours. More than 75% consumed beans at 2.2 meals a day. Conclusions: This study provides a description of practices related to bean consumption, which contributes to the development of educational initiatives based on current and culturally accepted practices. |
| Stato: | Portal de Revistas UCR |
| Istituzione: | Universidad de Costa Rica |
| Repositorio: | Portal de Revistas UCR |
| Lingua: | Español |
| OAI Identifier: | oai:portal.revistas.ucr.ac.cr:article/4590 |
| Accesso online: | https://revistas.ucr.ac.cr/index.php/rpsm/article/view/4590 |
| Keyword: | consumption practices bean preparation soaking and cooking educational campaign prácticas de consumo preparación de frijoles remojo y cocción campaña educativa |