Healthy IndividualsNCT07451119
Making Meals With Pulses
An observational study of Healthy Individuals, run by USDA Grand Forks Human Nutrition Research Center at 1 site in United States.
Trial 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. Read more about this study
- Who is it for?
- Ages 18 years and olderHealthy volunteers can take part
- Conditions the study is for
- Healthy Individuals
- How many people
- 76 participants
- Where
- 1 siteUnited States
- Study dates
- 30 Mar 2026to Dec 2027
- Phase
- Observational
- Are there results?
- Not yet: the study is under way
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 18 years and older
- All sexes
- Healthy volunteers accepted
- Adult, Older adult
Study population: Community sample
Who may be able to join
- 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
Who cannot join
- 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
Trial locations and contacts
1 site in 1 country. Contact the study team or a site near you to ask about taking part.
United States1 site, 1 recruiting
- Recruiting
USDA Grand Forks Human Nutrition Research Center
Grand Forks, North Dakota, 58203
Angela J Scheett, MPH, RDN, 701-795-8386, angela.scheett@usda.gov
About this study
Official title: Understanding the Representation of Pulses and Pulse-based Food Products in the Diet of American Non-Vegetarian Consumers
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.
Read the 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.
- Conditions
- Healthy Individuals
What is being measured
The primary outcome is the main question the study is designed to answer.
What foods are chosen to create a meal
Record which foods are chosen by participants when asked to create a meal under different scenarios.
Measured: 30 minutes
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.
Measured: 30 minutes
Frequency of pulses chosen to create a meal
The number of times participants choose pulses when creating a meal under different scenarios.
Measured: 30 minutes
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted5 Mar 2026
- Study start30 Mar 2026
- Primary completionDec 2027 (estimated)
- Study completionDec 2027 (estimated)
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for Healthy IndividualsStudies of the same condition, open and under way.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Observational
- Observational model
- Case only
- Time perspective
- Prospective
- Enrolment
- 76 participants (estimated)
Sponsor and investigators
- Lead sponsor
- USDA Grand Forks Human Nutrition Research Center
- Sponsor type
- US federal agency
- Responsible party
- Principal investigator, Shanon Casperson, USDA Grand Forks Human Nutrition Research Center
- Investigators
- Shanon Casperson, PhD, Principal investigator, USDA Grand Forks Human Nutrition Research Center
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT07451119
- Sponsor's protocol ID
- GFHNRC344
- Status last verified
- Oct 2026
- First submitted
- 27 Feb 2026
- Last updated
- 13 Oct 2026
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- No
Study at a glance
From the registry record, last updated by the sponsor on 13 Oct 2026. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Understanding the Representation of Pulses and Pulse-based Food Products in the Diet of American Non-Vegetarian Consumers
- ClinicalTrials.gov ID
- NCT07451119
- Acronym / sponsor ID
- GFHNRC344
- Conditions
- Healthy Individuals
- Study type
- Observational
- Recruitment status
- Recruiting
- Enrolment
- 76 participants (estimated)
- Lead sponsor
- USDA Grand Forks Human Nutrition Research CenterUS federal agency
- Study start
- 30 Mar 2026 (actual)
- Primary completion
- Dec 2027 (estimated)
- Study completion
- Dec 2027 (estimated)
- First posted
- 5 Mar 2026 (actual)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
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.
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.
Study design
- Observational model
- Case only
- Time perspective
- Prospective
Who may qualify
- Ages
- 18 years and older
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult, Older adult
- Study population
- Community sample
Key inclusion criteria (7 listed)
- 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
Key exclusion criteria (6 listed)
- 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
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Primary outcome
What foods are chosen to create a meal
Time frame: 30 minutes
Record which foods are chosen by participants when asked to create a meal under different scenarios.
What food is chosen first to create a meal
Time frame: 30 minutes
Record what food is chosen first by participants when asked to create a meal under different scenarios.
Frequency of pulses chosen to create a meal
Time frame: 30 minutes
The number of times participants choose pulses when creating a meal under different scenarios.
Results and safety
This study is still under way. Results are not available in the source record yet.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 13 Oct 2026.
- Individual participant dataSharing planned: No
Related trials for Healthy Individuals
Not yet recruitingObservational study
Microneurographic Assessment of Peripheral Nerves in Healthy Volunteers and Individuals With Sensory Dysfunction Caused by Inherited Mutations in the PIEZO2 Gene
PIEZO2-Deficiency Syndrome
Recruiting
Metabolic Impact of VLCPUFA-Rich Fish Oil: A Clinical Study on Omega-3 Index Enhancement in Healthy Individuals
Fatty Acids, Omega-3, Fish Oils
RecruitingPhase 1
Phase 1 Study of CH505 HIV Vaccine Nanoparticles and mRNA Boosters in Healthy Adults
HIV
Active, not recruitingObservational study
Analysis of Specimens From Individuals With Pulmonary Fibrosis
Pulmonary Fibrosis, Healthy Volunteers
Not yet recruiting
Microneedle-based ISF Sampling Technique
No Condition, Healthy Individuals
Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part.
Shanon Casperson, PhD principal investigator
USDA Grand Forks Human Nutrition Research Center
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
An observational study of Healthy Individuals, run by USDA Grand Forks Human Nutrition Research Center at 1 site in United States.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 7 inclusion and 6 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: looking for participants now, as of the sponsor's last update on 13 Oct 2026. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in United States. Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
This study is still under way. Results are not available in the source record yet.
How can a doctor refer a patient or contact the research team?
Contact Shanon Casperson, PhD (701-795-8497, shanon.casperson@usda.gov), or a site near the patient. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
What foods are chosen to create a meal (time frame: 30 minutes). The study lists 3 primary outcomes in all. It is what the study was designed to measure, not a finding.
Where can I read the original study information?
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 13 Oct 2026.