Table 2.
Dietary characteristics of the testing day breakfast meals
| Dietary characteristicsa | Normal-protein (NP) breakfast | Higher-protein (HP) breakfast |
|---|---|---|
| Energy content (kcal) | 490 ± 10 | 490 ± 10 |
| PRO (g) | 18.3 ± 0.3 | 49.9 ± 0.1 |
| CHO (g) | 77.2 ± 1.6 | 51 ± 1.4 |
| Sugar (g) | 12.6 ± 0.3 | 12.8 ± 0.2 |
| Fiber (g) | 6.8 ± 0.1 | 7.1 ± 0.1 |
| Fat (g) | 10.7 ± 0.2 | 10.9 ± 0.2 |
| Testing day menu: | Crispy square cereal with milk Toasted rice cereal 32 g Toasted wheat cereal 62 g Whole milk 32 g Reduced sugar 2% milk 235 g |
Waffle with syrup 1% fat cottage cheese 85 g Liquid egg substitute 80 g Margarine 10.8 g Unbleached flour 32.2 g Lavash bread 47 g Maple syrup 3.2 g Sugar free maple syrup 44 g Yogurt Whipped 1% cottage cheese 85 g Raspberries 20 g |
| Palatability (mm)b | 64 ± 9 | 58 ± 7 |
PRO, protein, CHO, carbohydrate.
a
Data presented as mean ± s.e.m.
b
Palatability assessed from a questionnaire completed during breakfast (+15 min) (scale = 1–100 mm).