Making Meals With Pulses

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

Status

Recruiting

Phases

Unknown

Study type

Observational

Source

ClinicalTrials.gov

Registry ID

NCT07451119

Enrollment

Registered

2026-03-05

Start date

2026-03-30

Completion date

2027-12-01

Last updated

2026-04-28

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Healthy Individuals

Brief summary

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.

Detailed description

The goal for this study is to determine how Americans view whole pulses and pulse-based food products as part of the meal/dish structure. The experimental approach researchers will use to address this goal is a meal/dish-composition computer task to investigate spontaneous food choices when other protein foods, vegetables, and grains are provided as meal/dish component options. For each meal or dish composition that pulses are chosen as a component, participants will be asked if the pulse/pulse-based food product was chosen as a substitute for another food.

Interventions

None listed

Study design

Observational model

CASE_ONLY

Time perspective

PROSPECTIVE

Eligibility

Sex/Gender

ALL

Age

18 Years to No maximum

Healthy volunteers

Yes

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

Design outcomes

Primary

Measure	Time frame	Description
What foods are chosen to create a meal	30 minutes	Record which foods are chosen by participants when asked to create a meal under different scenarios.
What food is chosen first to create a meal	30 minutes	Record what food is chosen first by participants when asked to create a meal under different scenarios.
Frequency of pulses chosen to create a meal	30 minutes	The number of times participants choose pulses when creating a meal under different scenarios.

Countries

United States

Contacts

CONTACTShanon Casperson, PhD

shanon.casperson@usda.gov701-795-8497

PRINCIPAL_INVESTIGATORShanon Casperson, PhD

USDA Grand Forks Human Nutrition Research Center

Outcome results