Havemeier, Stefanie2020-09-082020-09-082018-06https://hdl.handle.net/11299/216081University of Minnesota M.S. thesis. June 2018. Major: Food Science. Advisor: Joanne Slavin. 1 computer file (PDF); vi, 240 pages.Pulses are a dry, edible variety of beans, peas, and lentils that have been consumed for 10,000 years. There are many different varieties of pulse grains, including those investigated: black, adzuki, navy, pinto, kidney, mayocoba, mung, faba, and bambara beans; green, yellow and pigeon peas; red and green lentils; chickpeas, cowpeas, and lupins. Pulses are rich in plant-based protein and fiber, as well as micronutrients such as iron and potassium. The satiating effect of both fiber and protein assists in managing weight and combating obesity. The high fiber content and low glycemic index of pulses aid people with diabetes in maintaining blood glucose and insulin levels. Pulse consumption may improve serum lipid levels to reduce the risk of cardiovascular disease. Pulses developed as a member of both the protein and vegetable food groups as a result of its high content of plant-based protein and dietary fiber. The last two revisions of the Dietary Guidelines saw the transformation from the MyPyramid “meat and beans group” to the MyPlate “protein foods group,” a nutrient name rather than a food source. Research suggests that consumers better identify with food source examples rather than nutrient names. The 2015 Dietary Guidelines also came with a new area: sustainable diets. Encouraging the consumption of sustainable food sources, like pulses, is imperative to ensuring a secure, healthy food supply for the U.S. population over time and for future generations.enbeanslegumespeasplant-based proteinpulse grainspulsesThesis or Dissertation