Making Meals With Pulses
Understanding the Representation of Pulses and Pulse-based Food Products in the Diet of American Non-Vegetarian Consumers
1 other identifier
observational
76
1 country
1
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.
Trial Health
Trial Health Score
Automated assessment based on enrollment pace, timeline, and geographic reach
participants targeted
Target at P50-P75 for all trials
Started Mar 2026
1 active site
Health score is calculated from publicly available data and should be used for screening purposes only.
Trial Relationships
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Study Timeline
Key milestones and dates
First Submitted
Initial submission to the registry
February 27, 2026
CompletedFirst Posted
Study publicly available on registry
March 5, 2026
CompletedStudy Start
First participant enrolled
March 30, 2026
CompletedPrimary Completion
Last participant's last visit for primary outcome
December 1, 2027
ExpectedStudy Completion
Last participant's last visit for all outcomes
December 1, 2027
April 28, 2026
April 1, 2026
1.7 years
February 27, 2026
April 22, 2026
Conditions
Outcome Measures
Primary Outcomes (3)
What foods are chosen to create a meal
Record which foods are chosen by participants when asked to create a meal under different scenarios.
30 minutes
What food is chosen first to create a meal
Record what food is chosen first by participants when asked to create a meal under different scenarios.
30 minutes
Frequency of pulses chosen to create a meal
The number of times participants choose pulses when creating a meal under different scenarios.
30 minutes
Eligibility Criteria
Community sample
You may qualify if:
- 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
You may not qualify if:
- 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
Contact the study team to confirm eligibility.
Sponsors & Collaborators
Study Sites (1)
USDA Grand Forks Human Nutrition Research Center
Grand Forks, North Dakota, 58203, United States
Study Officials
- PRINCIPAL INVESTIGATOR
Shanon Casperson, PhD
USDA Grand Forks Human Nutrition Research Center
Central Study Contacts
Study Design
- Study Type
- observational
- Observational Model
- CASE ONLY
- Time Perspective
- PROSPECTIVE
- Sponsor Type
- FED
- Responsible Party
- PRINCIPAL INVESTIGATOR
- PI Title
- Research Chemist
Study Record Dates
First Submitted
February 27, 2026
First Posted
March 5, 2026
Study Start
March 30, 2026
Primary Completion (Estimated)
December 1, 2027
Study Completion (Estimated)
December 1, 2027
Last Updated
April 28, 2026
Record last verified: 2026-04
Data Sharing
- IPD Sharing
- Will not share