Research Subject Recruitment

Would you like to be a subject in a nutrition research trial? The following studies are recruiting for subjects:

Study on eating different types of protein

Participants are being sought for a study looking at possible benefits of eating different types of protein.

Participants will be provided different types of breakfast shakes to consume at home. For each type of breakfast shake, participants will complete a five-hour testing day that measures feelings of appetite (hunger and fullness) and thoughts of food, and hormones that respond to eating (by taking blood samples in our lab). Participants will be paid for completing all study procedures. 

For more information, contact and mention the “Protein Source Study.” IRB#:1701018659. 

Teens needed for study on benefits to eating breakfast

Participants are needed for a study on whether there are benefits to eating breakfast.

Participants will either eat breakfast or skip breakfast for six months. Those in one of the breakfast groups will be provided with free breakfast meals every day. At the beginning, middle and end of the study, researchers will take measurements including body composition, glycemic control, energy expenditure, sleep patterns and appetite. Participants will be paid for completing all procedures. Individuals age 13-19 who frequently skip breakfast may qualify.

For more information, email or visit IRB#: 1611018490. 

Almond study

Male and female participants are needed by the Department of Nutrition Science to study the role of almond consumption on metabolism. The principal investigator for the study is Richard Mattes, Distinguished Professor of Nutrition Science.

Participants must be ages 18-60 and have no nut allergies. Compensation is $400 upon completion of the study.

To participate or for more information, contact Steph at IRB#: 1702018808.

Study on the effects of protein quantity on sleep quality

Researchers are looking for men and women who would like to volunteer for a research study that will look at how protein intake influences changes in sleep quality during weight loss.

For this 14-week study, volunteers will come to the Purdue Clinical Research Center for four, one-hour testing days. Testing days will include measures of body composition, clinical health measures and sleep quality. During the study, all foods will be provided to participants.

Participants will receive $400 for completing the study.

Interested subjects should be age 35 to 65 who are overweight, in general good health, nonsmokers, and nonpregnant. If you are interested in participating in this study mention the “protein and sleep study” and contact Josh Hudson at or Jan Green at 765-494-7660 for more information.

The principal investigator is Wayne Campbell, professor in the Department of Nutrition Science. IRB#: 1701018623. 

Study on bariatric gastric bypass or sleeve gastrectomy surgery and risk of iron deficiency

Nana Gletsu-Miller, assistant professor in the Department of Nutrition Science, and her research team are recruiting women who have had bariatric gastric bypass or sleeve gastrectomy surgery in order to determine the risk of having iron deficiency. 

Participants will have a study visit at the Purdue Clinical Research Laboratories, where a blood draw will be taken for measurement of iron status. 

Women ages 18 to 50 who have had gastric bypass surgery or sleeve gastrectomy are eligible. Compensation is $30.

To participate, contact Meghan Cusack at or 765-494-1860. IRB#: 1410015305.  

Study on beverage consumption and fine motor control

Participants are being sought for a study evaluating the effect of beverage consumption on fine motor control.

Participants will consume beverages for 12 weeks, taking measurements every other week to assess change over time. Participants must be willing to consume up to 1.8 liters of non-carbonated beverages daily to participate in this study. Participants will be compensated $300.

Participants must be age 18-60, overweight but otherwise healthy and non-users of diet beverages for more than six months.

The principal investigator for the study is Richard Mattes, Distinguished Professor of Nutrition Science.

For more information, contact Kelly at or visit 

Department of Nutrition Science, 700 W. State Street, West Lafayette, IN 47907-2059(765) 494-8228, Fax: (765) 494-0674

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