Table 8.
Individuals’ food responses during the cephalic phase representing portions, calories, protein , carbohydrate, and fat content
| Condition | Cephalic phase | Calories | Protein (g) | Carbs (g) | Fat (g) | Average gr. |
|---|---|---|---|---|---|---|
| 5‐HTP | Steak | 315 | 37 | 0 | 11 | 110 |
| 5‐HTP | Steak | 315 | 37 | 0 | 11 | 110 |
| 5‐HTP | Steak | 315 | 37 | 0 | 11 | 110 |
| 5‐HTP | Curry with prawns, rice, butternut squash | 350 | 16 | 50 | 15 | 350 |
| 5‐HTP | 2 × eggs benedict | 848 | 54 | 64 | 14 | 2 (pieces) |
| 5‐HTP | Japanese curry with vegetables | 280 | 13 | 18 | 15 | 225 |
| 5‐HTP | Steak | 315 | 37 | 0 | 11 | 110 |
| Vitamin C | Pepper steak with mash potatoes | 431 | 29 | 14 | 0 | 325 |
| Vitamin C | Lahmatzu | 576 | 20 | 64 | 12 | 300 |
| Vitamin C | Pasta | 230 | 8 | 49 | 2 | 220 |
| Vitamin C | Steak, chips, and fried eggs | 912 | 60 | 59 | 49 | 395 |
| Vitamin C | Rack of ribs | 375 | 26 | 18 | 22 | 250 |
| Vitamin C | Pizza (average) | 535 | 26 | 63 | 21 | 217 |
| Vitamin C | Pasta | 230 | 8 | 49 | 2 | 220 |