Development of easy-to-prepare pulse-based meals for consumption by office workers to combat the negative health consequences of a sedentary work environment - Year two

The project will involve the development of seven “pulse-based” lunches, which are designed to be easy to prepare (i.e. “out of the package”) for people in a typical busy office work environment. Pulses include non-oil legumes such as lentils, chickpeas, beans, and peas, which are a major component of the Canadian agricultural industry and an environmentally sustainable crop (i.e. they require low greenhouse gas input). The post-doctoral applicant (Maryam Kazemi) helped develop a pulse recipe book from a previous clinical trial where pulses reduced risk factors (i.e. blood cholesterol) for heart disease. Ten of the meals from this recipe book will be developed into pre-packaged, ready-to-eat meals and consumer testing will allow identification of the seven favourite meals. TO BE CONT'D

Intern: 
Leandy Bertrand
Faculty Supervisor: 
Philip Chilibeck
Province: 
Saskatchewan
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