TABLE 1.
Food and beverage items served to 51 children at a test lunch in which the portion size of carrots in the first course varied
| Meal component | Amount served | Energy density |
| g | kcal/g | |
| First course | ||
| Carrot sticks | 0, 30, 60, or 901 | 0.40 |
| Ranch dip2 | 30 | 0.67 |
| Main course | ||
| Macaroni and cheese3 | 400 | 2.00 |
| Steamed broccoli4 | 60 | 0.28 |
| Unsweetened applesauce5 | 150 | 0.43 |
| Milk, 2% fat6 | 240 | 0.50 |
1
Portion size varied across the experimental conditions.
2
The HV Foods Products Co, Oakland, CA; prepared with reduced-fat buttermilk, skim milk, and fat-free sour cream.
3
Nestle USA Inc, Solon, OH; prepared with butter and vegetable oil.
4
Birds Eye Foods Inc, Rochester, NY.
5
Knouse Foods Inc, Peach Glen, PA.
6
Schneider Valley Farms, Williamsport, PA.