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.
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 Type
OBSERVATIONAL
Enrollment
76
USDA Grand Forks Human Nutrition Research Center
Grand Forks, North Dakota, United States
RECRUITINGWhat 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 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.
Time frame: 30 minutes
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 minutes
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