Cool beans: Nutrition researchers’ study invites participants to learn about pulses
If you’ve ever thought, “I should eat more beans,” but didn’t know how to incorporate them into your diet, the School of Nutritional Sciences and Wellness (SNSW) has a study for you.
The Pulse Powered Plates study offers participants the chance to learn about the nutritional benefits of pulses – certain types of beans, lentils and dried peas – and how to cook them. It also seeks to determine whether increased pulse consumption results in improved health markers, like blood pressure, blood lipids and markers of systemic inflammation.
“We know that modest consumption of pulses has many health benefits, but more data is needed to determine if doubling the current dietary recommendation would have added benefits,” said Kenneth Wilund, director of SNSW and the study’s principal investigator. “In this study, we want to evaluate the potential benefits of increasing the consumption of pulses from the current recommendation of 1.5 cups per week to 3 cups per week on cardiovascular disease risk factors.”
Pulses are dietary powerhouses: high in protein, fiber, iron, folate and potassium, and low in fat and naturally cholesterol-free. But that isn’t their only benefit, according to SNSW graduate student Kimberly Ceus, the study’s research coordinator.
Black bean brownies are among the recipes participants learn to make during the study.
“They’re affordable protein sources, and they have a long shelf life,” she said. “Plus, they’re very versatile. You can put them into all kinds of dishes – even desserts. And because they’re plants, they’re also sustainable food choices with lower negative environmental impacts.”
While many nutrition interventions rely primarily on dietary education – reviewing participant food diaries and making recommendations – the Pulse Powered Plates study takes things a step further.
“Our dietary intervention is focused on participating in cooking classes, where we provide hands-on experience making dishes featuring different pulses,” Wilund said. “We’ve found that this is a much more engaging format for providing dietary education and one that we think will have a more robust and sustainable impact on dietary behavior.”
Another unique facet of the study is researchers’ partnership with Tucson Village Farm. Over the course of 12 weeks, study participants will visit the farm to receive their supply of pulses, along with free, hour-long, in-person cooking classes every other week. They’ll also receive educational resources, access to an informational website and a cookbook of all the recipes they’ve learned.
Ceus, who leads the cooking classes, said partnering with Tucson Village Farm has been a boon for the study.
“It brings research directly to the community,” she said. “With in-person classes at TVF, participants learn practical cooking skills, not just dietary theory. It’s a fun, easy way to experiment with how pulses can fit into your regular diet while improving your health.”
The Pulse Powered Plates study is seeking participants on a rolling basis until its conclusion at the end of 2026. If you’re interested in participating in the study, you can complete this survey to determine your eligibility, or contact Kimberly Ceus for more information.