Understanding the Representation of Pulses and Pulse-based Food Products in the Diet of American Non-Vegetarian Consumers
USDA Grand Forks Human Nutrition Research Center
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.
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.
Eligibility
- Age range
- 18+ years
- Sex
- All
- 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…
Location
- USDA Grand Forks Human Nutrition Research CenterGrand Forks, North Dakota