Table 3.
Study participants’ composed meals using the two meal instruments, by body mass index (BMI) (N=51).
| Composed meal | BMI < 25, median (IQR) | BMI ≥ 25, median (IQR) | |||
|
|
Computer plate | Lunch plate | Computer plate | Lunch plate | |
| Reported intake a |
|
|
|
|
|
|
|
Total energy, kJ | 3320 (1361) | 2726 (1101) | 2881 (1080) | 2734 (1017) |
|
|
Total energy including drinks, kJ | 3513 (1160) | 3061 (1436) | 3006 (1022) | 2989 (1273) |
|
|
Total meal, g | 880 (175) | 842 (235) | 834 (172) | 758 (243) |
|
|
Total carbohydrates, E% | 134 (59) | 142 (42) | 130 (46) | 121 (67) |
|
|
Total carbohydrates, g | 61 (21) | 58 (15) | 57 (31) | 47 (22) |
|
|
Total proteins, E% | 121 (33) | 117 (21) | 121 (25) | 126 (29) |
|
|
Total proteins, g | 58 (33) | 41 (32) | 42 (32) | 41 (32) |
|
|
Total fat, E% | 167 (33) | 151 (29) | 167 (25) | 167 (38) |
|
|
Total fat, g | 35 (26) | 26 (22) | 30 (19) | 26 (16) |
| Food items (number of) |
|
|
|
|
|
|
|
Total potatoes | 3 (1) | 3 (1) | 3 (1) | 2 (1.5) |
|
|
Total meat, pork chops | 1.5 (1) | 1 (1) | 1 (1) | 1 (1) |
|
|
Total green peas, tbsp | 2 (2) | 3 (1.5) | 3 (2) | 3 (1) |
|
|
Total gravy, tbsp | 1.5 (1) | 1.6 (1) | 2 (1) | 1.3 (1.3) |
|
|
Bread, slices | 1 (1) | 1 (0) | 1 (1) | 1 (1) |
|
|
Cucumber, slices of 5 | 1 (2) | 0.8 (0.7) | 2 (1) | 0.7 (0.7) |
a If not noted, reported intake is excluding intake from beverages; E%: energy percentage (in kilojoules).