Research Subject Recruitment

Flavored sparkling water study

This research study is being conducted as a partnership between Purdue University and Indiana University. The goal is to reduce added sugar consumption from sugary drinks in the diets of adolescents at the risk for Type 2 diabetes. Participants will be supplied and asked to consume flavored sparkling water for 12 weeks as well as to participant in three online meetings of one hour in duration via Zoom or WebEx. 

Individuals may qualify to participate in the study if they meet the criteria below:

  • Are between 10 and 21 years of age.
  • Drink two or more sugary drinks per day (sodas, juices, energy and sports drinks; diet drinks do not count).
  • Are overweight or obese.
  • Are at the risk for developing diabetes or have family history of diabetes. 

Total compensation is $115, in the form of money or gift cards, and will be paid throughout the study. 

The principal investigators for this study are Nana Gletsu-Miller, associate professor at Indiana University’s School of Public Health, and Cordelia Running, assistant professor in Purdue’s Department of Nutrition Science. For more information, contact Vinicius (Vinnie) Valicente at vvalicen@purdue.edu or 480-207-8355. IRB#:1908757318.

 

Study examining relationship between appetite ratings and eating pattern

Participants are needed for a research study to examine the relationship between appetite ratings and eating pattern. Men and women ages 18 to 64 with no physical health problems or disease are eligible to participate. Participants will be compensated $100.

The principal investigator for the study is Richard Mattes, Distinguished Professor of Nutrition Science. Those interested in participating should contact Eunjin at cheone@purdue.edu. IRB-2020-1651.

 

Study on effects of consuming different proportions of red meat and plant-based, protein-rich foods

This research study is assessing the effects of consuming different proportions of red meat and plant-based, protein-rich foods (nuts, seeds, and soy products) incorporated into a U.S. Healthy Eating Pattern on cardiovascular disease risk factors in adults at high risk of developing a heart-related disease.

The study seeks men and women who are willing to consume a U.S. Healthy Eating Pattern with varying proportions of red meat and plant-based, protein-rich foods for 10 weeks. All food will be provided. Participants are required to attend four study visits at the research site over approximately a three and a half month period. Individuals will be compensated $300 for participating in the study.

Interested subjects should be age 30 to 69, overweight, nonsmokers, and nonpregnant. Those interested in participating in the study should contact Robert Bergia at rbergia@purdue.edu and mention the “US Healthy Eating Pattern plant-based and animal protein."

The study adheres to all required COVID-19 standard operating procedures. For more information regarding the standard operating procedures, visit https://protect.purdue.edu.

The principal investigator is Wayne Campbell, professor in the Department of Nutrition Science. IRB#: IRB-2020-587.

 

Mediterranean diet and mushroom nutrition study

This research study is assessing the effects of including mushrooms as part of a healthy eating pattern on indices of perceived mental health/anxiety/depression along with risk factors for cardiovascular disease and Type 2 diabetes.

The study seeks men and women who are willing to consume a Mediterranean-style diet for eight weeks either with or without mushrooms. All food will be provided. Participants are required to attend three study visits at the research site over approximately a three-month period. Individuals will be compensated $300 for participating in the study.

Interested subjects should be age 30 to 69, overweight yet in general good health, nonsmokers and nonpregnant. Those interested in participating in the study should contact Cassi Uffelman at cuffelma@purdue.edu and mention the “Mediterranean Diet and Mushroom Study."

The study adheres to all required COVID-19 standard operating procedures. For more information regarding the standard operating procedures, visit https://protect.purdue.edu.

The principal investigator is Wayne Campbell, professor in the Department of Nutrition Science. IRB#: IRB-2019-650.

 

Protein source study

Researchers are looking for men and women who would like to volunteer for a research study that will look at how protein source influences changes in blood amino acids.

For this three- to eight-week week study, volunteers will come to the Purdue Clinical Research Center for one, one-hour screening day and four individual five-hour testing days. Testing days will include measures of blood amino acid concentrations after the consumption of a provided breakfast.

Participants will receive $300 for completing the study.

Interested participants should be age 55 to 75, in general good health, nonsmokers, and nonpregnant. Individuals interested in participating should contact Gavin Connolly at connolg@purdue.edu or Jan Green at 765-494-7660 and mention the “protein source study” for more information.

The study adheres to all required COVID-19 standard operating procedures. More information regarding standard operating procedures is available on the Protect Purdue website.

The principal investigator is Wayne Campbell, professor in the Department of Nutrition Science. IRB# 1804020520.

 

Nutrition research study

Researchers are looking for men and women ages 30-69 who would like to volunteer for a research study to determine how substitutions of starchy vegetables and refined grains with beef in a healthy vegetarian diet affect cardio-metabolic disease risk factors. 

Participants will be compensated $300 for completing the study. All study foods will be provided at no cost for 10 weeks (two five-week periods).

Interested volunteers should have a body mass index (BMI) between 25 and 37 and be nondiabetic, nonpregnant or nonlactating, and nonsmoking.

Measurements taken during the study will include height, weight, blood pressure, blood samples, stool samples and dietary recalls.

The principal investigator is Wayne Campbell, professor in the Department of Nutrition Science.

For more information, contact Erica Hill at hill155@purdue.edu and/or Yu Wang at wang3651@purdue.edu in the Department of Nutrition Science. Reference study number S53 when responding. IRB#: 1809021091.

 

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

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