NCT07451119

Making Meals With Pulses

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

• Status: Not Yet Recruiting
• Phase: —
• Study type: Observational
• Enrollment: 76 (estimated)
• Sponsor: USDA Grand Forks Human Nutrition Research Center · Federal
• Sex: All
• Age: 18 Years
• Healthy volunteers: Accepted

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.

Conditions

• Healthy Individuals

Timeline

• Start date: 2026-03-01
• Primary completion: 2027-12-01
• Completion: 2027-12-01
• First posted: 2026-03-05
• Last updated: 2026-03-25

Locations

1 site across 1 country: United States