{"id":320,"date":"2023-07-27T15:10:46","date_gmt":"2023-07-27T14:10:46","guid":{"rendered":"https:\/\/research.reading.ac.uk\/raising-the-pulse\/?page_id=320"},"modified":"2023-09-12T13:27:38","modified_gmt":"2023-09-12T12:27:38","slug":"designing-healthy-sustainable-uk-grown-pulse-rich-diets-for-all","status":"publish","type":"page","link":"https:\/\/research.reading.ac.uk\/raising-the-pulse\/designing-healthy-sustainable-uk-grown-pulse-rich-diets-for-all\/","title":{"rendered":"WP 3 – Designing Healthy Sustainable UK grown Pulse-rich Diets for All\u200b"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]This work package aims to utilise UK-grown pulses, specifically faba beans, to create nutritious, affordable, and accessible foods, including bread, for improved health and environment. It involves analysing UK dietary data and conducting human studies. Tasks include:<\/p>\n

    \n
  1. UK Diet and Environmental Impacts: Using existing datasets (e.g., National Diet and Nutrition Survey, UK Biobank) to analyse nutritional limitations in current diets and the effects of increased pulse consumption.<\/li>\n
  2. Bioavailability and Health Outcomes: Comparing nutrient absorption, satiety, and health effects of pulse-enriched bread in a controlled study with adults.<\/li>\n
  3. Controlled Student Halls Intervention: Introducing faba beans and pulse-based foods into the foods provided in university halls of residence in collaboration with Menus of Change. These studies will assess the role of impact messages on preferences, acceptability, and purchasing of pulse rich foods by the students<\/li>\n
  4. Campus-Wide \u2018Raising the Pulse\u2019 Campaign: An 8-week study will evaluate changes in food purchasing behaviour, focusing on consumption of the pulse-based foods on satiety and overall diet quality in all campus catering outlets.<\/li>\n<\/ol>\n

    [\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

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