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Three menu models, all developed by the US Department of Agriculture in 1990, were used to analyze the 100-day dietary records. The first was a fat-rich meal model. At each meal, fat and carbohydrate in grams were used to calculate total grams of lipid and carbohydrate consumed within the meal. This model permitted researchers to determine fat and carbohydrate content at each meal and was designed to mimic what a person may consume when eating in a restaurant based on menu items. The second model was a low-fat meal model. The third model was a fat-rich meal with fiber model and was used for examination of fiber content in nutrients consumed at each meal. The model allows individual nutrients to be examined for each meal and permits comparison of nutrients consumed at the same meal under different meal models.
For each food record, nutrient intake was calculated using food intake information from the food-records.com website as reference values, including physicochemical properties of foods [15], nutrients per age, gender and serving sizes, and food composition databases of vitamins (Vitamin E [16]) and minerals (14).11 Nutrient consumption was adjusted for overall energy intake based on energy intake estimated by McCance and Widdowson’s The Composition of Foods for use as a single macronutrient in diet analysis.12 Relative nutrient density was calculated as the nutrient intake per total energy intake. Energy-adjusted nutrient intakes were calculated by multiplying for each nutrient of interest the observed specific nutrient intake per total energy intake by nutrient density, to obtain the energy-adjusted nutrient intake. All nutrient values were adjusted for energy using the residual method. Details of the method for dietary fat-intake analysis have been published elsewhere.15
Data that was not normally distributed or that was skewed was log-transformed for subsequent analyses. From this log-transform, geometric means and 95% CI or the untransformed raw data are reported for all variables. Differences in nutrient intake estimates between the diet records obtained with the two men were examined using the unpaired Student’s t-test. d2c66b5586