Table 5.
Instructed portion sizes, possible numbers of daily portions, and their energy and macronutrient contents per portion during the intervention.
| Portion size, g | Number of portions/daya | Energy, kcal | Protein, g | Fat, g | Carbohydrates, g | Dietary fibre, g | |
|---|---|---|---|---|---|---|---|
| HSF | |||||||
|
| |||||||
| Yoghurt (pear flavour) | 150 | 1-2 | 90 | 16.5 | 0.3 | 6.0 | 3 |
| Yoghurt (lingonberry flavour) | 150 | 1-2 | 90 | 16.5 | 0.3 | 6.0 | 3 |
| Rye crisp bread | 12.9 | 1–3 | 41 | 1.4 | 0.3 | 7.7 | 2.2 |
| Soft rye bread (1) | 43 | 1–3 | 86 | 3.1 | 0.6 | 16.3 | 4.7 |
| Soft rye bread (2) | 30 | 1–3 | 75 | 2.4 | 0.6 | 14.0 | 4.5 |
| Hard cheese | 125 | 0.25–0.75 | 238 | 42.5 | 6.3 | 1.9 | 0 |
| Smoked ham | 6.2 | 4–10 | 7.5 | 1.4 | 0.2 | 0.1 | 0.2 |
| Vegetable patty (fibre-rich) | 60 | 1-2 | 96 | 5.3 | 6.2 | 5.0 | 4.0 |
|
| |||||||
| LSF | |||||||
|
| |||||||
| Yoghurt (vanilla flavour) | 130 | 1-2 | 91 | 4.7 | 2.6 | 13.0 | 0 |
| Yoghurt (strawberry flavour) | 110 | 1-2 | 91 | 3.9 | 2.2 | 14.3 | 0 |
| Wheat crisp bread | 12.5 | 1-2 | 50 | 1.3 | 1.0 | 8.8 | 0.8 |
| Soft white wheat toast bread | 25 | 1–4 | 70 | 2.2 | 1.2 | 11.8 | 0.8 |
| Thin rye crisp bread | 6.3 | 2–10 | 20 | 0.7 | 0.7 | 4.0 | 1.2 |
| Soft sliced cheese | 19 | 1–3 | 55 | 3.8 | 4.2 | 0.3 | 0 |
| Sausage cold cut | 13.4 | 1–5 | 20 | 1.2 | 1.2 | 1.1 | 0.4 |
| Vegetable patty | 60 | 1-2 | 10.5 | 2.8 | 7.4 | 6.5 | 2.0 |
HSF: higher-satiety food group, LSF: lower-satiety food group; arange, the number of the portions varied from day to day and among different energy levels.