Table 6. 4-day ad libitum menu for the 10%, 15% and 25% protein study periods.

	Study day 1	Study day 2	Study day 3	Study day 4
Breakfast		Savoury breakfast muffin	Savoury breakfast muffin	Savoury breakfast muffin
8.30–10.00am
		Apricot yoghurt muesli	Raspberry yoghurt muesli	Apricot yoghurt muesli
		Pear, raspberry & coconut bread	Banana bread	Pear, raspberry & coconut bread
Lunch	Tuna bake	Mexican wrap	Tandoori wrap	Sweet potato wrap
1pm
	Beef and vegetable pastry	Teriyaki sushi roll	Beef and vegetable pastry	Pasta salad
	Salad & dressing	Salad & dressing	Salad & dressing
	Fruit salad yoghurt	Apple crumble muffins	Fruit salad yoghurt	Apple crumble muffins
Dinner	Goulash	Mushroom Pasta	Pasta Bolognaise	Hokkien noodles
6.30pm
	Cheese Scones	Chow mein mince	Cheese Scones	Massaman curry
	Salad & dressing		Salad & dressing
	Orange & poppyseed cake	Chocolate, apple & ricotta cake	Orange & poppyseed cake	Chocolate, apple & ricotta cake
	Custard	Custard	Custard	Custard
Snacks	Savoury scones	Cheese scones	Savoury scones	Cheese scones
all day
	Carrot cake	Raspberry yoghurt	Apricot muffins	Raspberry yoghurt

Foods offered during the 10%, 15% and 25% protein 4-day ad libitum study periods. The methodology used to design each of these foods and the final nutritional information can be found elsewhere [22]. Some foods were only available in one meal sitting (‘meal time foods’: not bold), whereas others were available to participants anytime once served (‘anytime foods’: bold). Anytime foods were ‘snack’ foods and foods that were first served at a meal and could be kept if not eaten or finished at that meal; these foods were labelled for identification and kept in a refrigerator to which participants had free access.