Making Meals With Pulses
Purpose
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.
Condition
- Healthy Individuals
Eligibility
- Eligible Ages
- Over 18 Years
- Eligible Sex
- All
- Accepts 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
Study Design
- Phase
- Study Type
- Observational
- Observational Model
- Case-Only
- Time Perspective
- Prospective
Recruiting Locations
Grand Forks, North Dakota 58203
More Details
- Status
- Recruiting
- Sponsor
- USDA Grand Forks Human Nutrition Research Center
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.