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Making Meals With Pulses

NCT07451119 · Status: RECRUITING · Type: OBSERVATIONAL · Enrollment: 76

Last updated 2026-04-28

No results posted yet for this study

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.

Conditions

  • Healthy Individuals

Sponsors & Collaborators

  • USDA Grand Forks Human Nutrition Research Center

    lead FED

Principal Investigators

  • Shanon Casperson, PhD · USDA Grand Forks Human Nutrition Research Center

Eligibility

Min Age
18 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2026-03-30
Primary Completion
2027-12-31
Completion
2027-12-31

Countries

  • United States

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT07451119 on ClinicalTrials.gov