Table 1.
Nutritional composition of study products (per serving)a
| Nutrient | Dairy products
|
Nondairy products
|
||||
|---|---|---|---|---|---|---|
| Low-fat (1%) milk (8 oz)b | Low-fat Yoplait strawberry yogurt (6 oz) | Part-skim mozzarella string cheese (1 oz) | Juicy Juice apple juice (6.75 f oz) | Special K chocolate chip cereal bar (23 g) | Snyder’s pretzels (0.9 oz) | |
| Energy (kcal) | 110 | 100 | 80 | 100 | 90 | 110 |
| Carbohydrate (g) | 13 | 21 | 1 | 24 | 18 | 22 |
| Protein (g) | 8 | 5 | 8 | 0 | 1 | 2 |
| Fat (g) | 2.5 | 0 | 6 | 0 | 1.5 | 0 |
| Calcium (mg) | 300 | 200 | 200 | 0 | 0 | 0 |
| Potassium (mg) | 500c | 260 | 27c | 190 | 68c | 39c |
| Sodium (mg) | 130 | 100 | 200 | 15 | 100 | 280 |
| Magnesium (mg) | 27c | 19c | 7c | 10c | 10c | 8c |
| Dietary fiber (g) | 0 | 0 | 0 | 0 | 3 | 1c |
Notes:
a
Exact study products varied slightly depending on availability. All study products were commercially available food products providing roughly the same nutritional content as described in the examples above;
b
lactose-free 1% milk was provided to subjects when appropriate;
c
content was not available on the food label or in the FoodPro database. Value was estimated from the United States Department of Agriculture database that related to the specific food product.