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Making Meals With Pulses

Understanding the Representation of Pulses and Pulse-based Food Products in the Diet of American Non-Vegetarian Consumers

Who can join

Ages 18 and older · All sexes · Healthy volunteers welcome

Inclusion Criteria:

* able to understand and sign the consent form
* able to provide own transportation to research center
* non-smoking or does not use other tobacco products, including e-cigarettes
* not planning to or currently attempting to gain or lose weight
* free of any major medical or psychiatric condition that would interfere with participation
* physically able to do the computer tasks
* cook meals a minimum of three times per week for own self and/or household

Exclusion Criteria:

* more than a 2 kg change in body weight within the past 3 months
* participation in a weight loss diet/exercise program
* diagnosed eating disorder
* allergies or severe dislike for the foods used to complete the task
* had bariatric surgery
* cannot read or understand English

About the study

The goal for this study is to determine how Americans use beans, peas, and lentils (also called pulses) as part of a meal. The researchers will investigate food choices when getting a meal or dish ready that is made of more than two foods. Secondly, they will determine how study participants feel about eating pulses.

Sponsor: USDA Grand Forks Human Nutrition Research Center · Participants: 76 · Started: Mar 30, 2026

Contact the study team

• Shanon Casperson, PhD · Phone: 701-795-8497

Official record on ClinicalTrials.gov — NCT07451119

Locations in the U.S.

From ClinicalTrials.gov, data retrieved Oct 1, 2026. Each study sets its own eligibility; the study team decides who can join.