# Understanding Australian Adolescents’ Perceptions of Healthy and Sustainable Diets, and Perceptions and Consumption of Pulses

## TL;DR

This study explores how Australian teenagers view healthy and sustainable diets and their understanding and consumption of pulses.

## Contribution

The study identifies barriers to pulse consumption among adolescents and suggests educational and availability-based interventions.

## Key findings

- Adolescents focused on health and food waste when considering diet sustainability.
- Most students were unfamiliar with pulses and consumed them below recommended levels.
- Lack of knowledge, skills, and availability were key barriers to pulse consumption.

## Abstract

Background/Objectives: To promote sustainable and healthy diets, increased consumption of pulses (the edible grains of legumes) is recommended. Adolescence is a period in which perceptions and behaviours develop that can impact lifelong dietary behaviours. Therefore, this study aimed to understand how Australian adolescents perceive healthy, sustainable diets and perceive and consume pulses. Methods: Students (11–17 years old, median = 15 years, n = 33) in Brisbane, Australia, participated in school-based face-to-face focus groups and an online survey. Results: Students’ perceptions of healthy and sustainable dietary behaviours largely focused on the health aspects of food and consideration of food waste. The main factors that adolescents identified as influencing the health and sustainability of their diet were a lack of perceived responsibility for the impact of their meal choices and lack of knowledge of what constitutes a healthy and sustainable diet. Most students were unfamiliar with the term ‘pulses’ and lacked a desire to consume pulses more often. Consumption of pulses was below recommendations in national and international dietary guidelines. The main factors that adolescents identified as influencing pulse consumption related to students’ lack of capability to prepare pulses and the limited opportunities to access pulse-based foods. Conclusions: Perceptions of sustainable diets and pulses were very limited, and a lack of knowledge, skills, and limited availability were identified as barriers to their consumption. Education and cooking classes, in conjunction with increased availability of tasty pulse foods, are recommended to increase students’ pulse consumption as part of a healthy and sustainable diet.