U.S. flagAn official website of the United States government
                    Here's how you know **Official websites use .gov**
                            
                            A **.gov** website belongs to an official government organization in the United States.
 **Secure .gov websites use HTTPS**
                            
                            A **lock** (                            
                              A locked padlock                                                      
                            
                            ) or **https://** means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.


Menu Agricultural Research Service
						
                    U.S. DEPARTMENT OF AGRICULTURE
 Healthy Body Weight Research: Grand Forks, ND
 close



    Research

                    Research Projects
                                    Publications
                                    Collaborations
                                    News
                People

                    Staff Listing
                                    CareersSearch small
                    Search
            
            ARS Home
                                About ARS
                                Contact Us




ARS Home Plains Area Grand Forks, North Dakota Grand Forks Human Nutrition Research Center Healthy Body Weight Research Research





- Casperson, Shanon
- Hess, Julie
- Roemmich, James
- Human Nutrition (107)

Research Project: **Location:
                            Healthy Body Weight Research** Project Number: 3062-10700-001-000-D
                        
                        Project Type: In-House Appropriated Start Date: May 15, 2024
                        
                        End Date: May 14, 2029 **Objective:**
                        
                        Objective 1 - Determine the acute effects of consuming processed pulse-based food products on satiety and substrate utilization.
Objective 2 - Determine the effects of daily consumption of processed pulse-based food products on physiological responses, energy metabolism, and body composition. 
Objective 3 - Determine consumer attitudes, choices, and consumption patterns of whole pulses and pulse-based food products.
Sub-objective 3.A: Determine consumer knowledge, consumption pattern, and attitudes towards pulse consumption. 
Sub-objective 3.B: Investigate consumer food choice when preparing a meal or dish composed of more than two food components. Secondly, determine whether pulses are being used as a substitute for other foods used in the meal/dish composition. **Approach:**
                        
                        Increased consumer interest in sustainable, plant-based foods has resulted in greater production of pulse-based food products (i.e., hummus; chickpea or lentil flour pasta) that are convenient and flavorsome. As such, a key public health challenge is to establish the effect these new processed food products have on human health. The benefits of consuming whole pulses are well characterized. However, little is known about how processed pulse-based food products affect health. Processing can significantly change the microstructural properties of pulses which can alter nutrient bioavailability. As more and more pulse-based food products arrive on supermarket shelves it is imperative to determine how consumption of these processed food products effects biomarkers of health and disease risk. In this project we will investigate how consuming differentially processed pulse-based food products compared to whole pulses and non-pulse control foods impacts energy metabolism acutely (Objective 1) and in response to daily consumption for 12 weeks (Objective 2). Integrating pulse-based food products into the diet may help Americans meet the Dietary Guidelines for Americans (DGA) recommendation for Beans, Peas, Lentils – currently >80% do not meet this recommendation. Therefore, we will also determine consumer mindset about both whole pulses and differentially processed pulse-based food products, how they are incorporated into the diet, and whether they are included as part of a meal when provided as a choice to better understand how to increase pulse consumption in the U.S. (Objective 3). We will employ controlled feeding clinical trials, survey responses, and computer tasks to test our objectives. The results of this project will provide evidence-based recommendations for the incorporation of pulse-based food products into the American diet. The results from this project will also inform pulse production, processing, and marketing practices to help Americans meet the DGA recommendation for Beans, Peas, Lentils.


Return to top


Connect with ARS Sign up


ARS Home
                            USDA.gov
                            Plain Writing
                            Policies & Links
                            Civil Rights Statements
                            FOIA
                            Accessibility Statement
                            Privacy Policy
                            Non-Discrimination Statement
                            Quality of Information
                            USA.gov
                            WhiteHouse.gov