Pulses Research Study at TVF
We are now recruiting for our next research study!
The Pulse Powered Plates Clinical Trial is a University of Arizona School of Nutritional Sciences and Wellness research project examining how increased consumption of pulses—including beans, lentils, and dried peas—affects cardiometabolic health markers such as blood pressure, blood lipids, and markers of systemic inflammation.
Participants are randomized to different pulse-intake levels or to a MyPlate comparison group, which does not receive pulses but participates in the same hands-on cooking classes. The 12-week intervention is designed to support sustainable dietary change through experiential, cooking-based learning rather than education alone.
Important Dates:
Baseline Testing: January 14th to February 2nd
Cooking Classes: February 4th to April 29th
Who the Study Is For:
This study is ideal for adults ages 18-70 who have thought about eating more beans but aren’t sure how to incorporate them into their diet. No prior cooking experience is required; the program is designed to be accessible, practical, and engaging.
How to Get Involved:
For all Inquiries, Please Contact:
Research Coordinator Kimberly “Kimmy” Ceus
(520) 399-5528 | kceus@arizona.edu
Partnership with Tucson Village Farm
TVF serves as the primary site for the intervention, hosting in-person cooking classes and pulse distribution. Over the course of the study, participants visit TVF every other week to:
Receive their supply of pulses
Attend free, hour-long, in-person cooking classes at Tucson Village Farm (held on Wednesday evenings)
Learn practical skills for preparing pulse-based meals
Re-create and adapt recipes developed by the research team for home use and cooking-class feasibility
This partnership allows us to bring research directly into the community and aligns closely with TVF’s mission of food education, sustainability, and community engagement.
While the study takes place at Tucson Village Farm, TVF is not the contact for enrollment or study-related questions. All recruitment, eligibility screening, and scheduling are handled by the research team.
Why This Study Is Exciting
Although pulses are known to be nutrient-dense, high in fiber, plant protein, iron, folate, and potassium , most Americans consume far below recommended levels.
This study evaluates whether doubling the current dietary recommendation (from 1.5 cups/week to 3 cups/week) provides added cardiometabolic benefits. It also uses a hands-on, cooking-based intervention, which research suggests leads to more sustainable dietary behavior change than education alone.
USDA support for this work highlights the national relevance of improving dietary patterns using affordable, sustainable foods aligned with dietary guidelines.
Study Materials & Resources
Participants receive educational materials and recipe resources (and beans) throughout the intervention, and full access to the study website and complete digital cookbook is awarded upon completion of the study.