RecruitingNCT07451119
Making Meals With Pulses
Understanding the Representation of Pulses and Pulse-based Food Products in the Diet of American Non-Vegetarian Consumers
Sponsor
USDA Grand Forks Human Nutrition Research Center
Enrollment
76 participants
Start Date
Mar 30, 2026
Study Type
OBSERVATIONAL
Conditions
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.
Eligibility
Min Age: 18 Years
Inclusion Criteria7
- 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 Criteria6
- 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
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Locations(1)
View Full Details on ClinicalTrials.gov
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NCT07451119
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