How people use beans, peas, and lentils in meals
Official title: Understanding the Representation of Pulses and Pulse-based Food Products in the Diet of American Non-Vegetarian Consumers
Run by USDA Grand Forks Human Nutrition Research Center · NCT07451119 · Data updated 2026-11-12
This project will test how Americans who regularly cook choose beans, peas, and lentils when building mixed dishes and how they feel about eating them.
Quick facts
| Study type | Observational |
|---|---|
| Ages | 18 Years and up |
| Sex | All |
| Enrollment | 76 (estimated) |
| Sponsor | USDA Grand Forks Human Nutrition Research Center Federal |
| Locations | 1 site (Grand Forks, North Dakota) |
| Status | Recruiting |
| Started | March 30, 2026 |
| Main results expected | December 2027 |
| Study ends | December 2027 |
| Registry record updated | October 13, 2026 |
| Trial ID | NCT07451119 on ClinicalTrials.gov |
Is this trial a fit for you?
✓Likely a good fit
Ideal participants are healthy adults who cook at least three times per week, can read and understand English, have stable weight, are non-smokers, and can travel to the Grand Forks research center to complete computer tasks.
✕Probably not a fit
People with pulse allergies or strong dislikes of the foods used, those in weight-loss programs or with recent major weight changes, recent bariatric surgery or diagnosed eating disorders, or those unable to travel or read English are unlikely to benefit or be eligible.
A plain-English reading of the study's rules. Only the study team can confirm whether you qualify.
What this trial studies
This observational project uses a computer-based meal/dish composition task to see which components people select when given options for proteins, vegetables, grains, and pulse-based items. Participants build meals or dishes from multiple components, and whenever pulses are chosen they are asked whether the pulse replaced another food. The protocol also collects brief measures of participants' attitudes and feelings about eating pulses. All procedures are completed in person at the USDA Grand Forks Human Nutrition Research Center.
Why it matters
Potential benefit: If successful, the findings could help nutrition professionals and food manufacturers design meals and products that encourage pulse consumption and improve dietary choices.
How similar studies have gone: Previous consumer-choice and acceptability research on pulses and pulse-based products exists and has shown mixed but generally encouraging acceptance depending on preparation and product format.
Who can join: the full rules
Show full inclusion / exclusion criteria
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
Where it's running
-
USDA Grand Forks Human Nutrition Research Center
Grand Forks, North Dakota, United States Recruiting
Study contacts
- Principal investigator: Shanon Casperson, PhD — USDA Grand Forks Human Nutrition Research Center
- Study coordinator: Shanon Casperson, PhD
- Email: shanon.casperson@usda.gov
- Phone: 701-795-8497
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How to take part
- Review the eligibility criteria above with your treating physician.
- Check the official listing on ClinicalTrials.gov for the latest contact details and recruitment status.
- Contact the study coordinator or principal investigator to ask for pre-screening. Pre-screening is free and never obligates you to enroll.