Making Meals With Pulses
ConditionHealthy Individuals
Trial statusRecruiting
Trial phaseNot listed
Trial typeObservational
Biological sexAll
Age18+
SponsorUSDA Grand Forks Human Nutrition Research Center
About this trial
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 criteria
This trial accepts healthy volunteersQualifiers
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
Disqualifiers
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
Trial population
Community sample
Trial design
Design model
Case-only
Time perspective
Prospective
Treatments tested in this trial
Not listed
Trial groups
No trial groups listed
Trial outcomes
Primary outcomes
1
What foods are chosen to create a meal
Record which foods are chosen by participants when asked to create a meal under different scenarios.
Time frame
30 minutes2
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.
Time frame
30 minutes3
Frequency of pulses chosen to create a meal
The number of times participants choose pulses when creating a meal under different scenarios.
Time frame
30 minutesSponsors and contacts
Click on the lead sponsor to view all of their trials.
Source ClinicalTrials.gov