Table 1.
The comprehensive breakdown of the food items in the cafeteria diet by macronutrient composition. This diet was presented to both groups before, during, and after drug exposure.
| Diet | Caloric Density1 | Fat (g/kg; %kcal) | Carbohydrate2 (g/kg; %kcal) | Sugar (g/kg; %kcal) | Protein (g/kg; %kcal) | Fiber (g/kg) |
|---|---|---|---|---|---|---|
| Chow | 3.36 | −13.5 | −58.0 | −6.2 | −28.0 | 5.1 |
| Refried Beans (Low Sugar/Low Fat) | 0.92 | 20.8; 20.4 | 133.2; 57.9 | 0; 0 | 49.9; 21.7 | 5 |
| Vanilla Yogurt (High Sugar/Low Fat) | 0.93 | 6.7; 6.4 | 186.4; 80.2 | 133.2; 57.3 | 31.1; 13.4 | 0 |
| Peanut Butter (Low Sugar/High Fat) | 6.40 | 500.4; 70.6 | 250.3; 15.7 | 93.8; 5.9 | 218.9; 13.7 | 6.3 |
| Sugar - Fat Whip3 (High Sugar/High Fat) | 5.80 | 369.2; 57.3 | 423.4; 29.2 | 399.2; 27.5 | 195.8; 13.5 | 0 |
1
Caloric Density calculated using an approximate 9 kcal/g for fat, 4 kcal/g for carbohydrate and protein, and 0 kcal/g of fiber.
2
Carbohydrate measure includes sugar.
3
Sugar Fat Whip was made by combining 208g each of corn oil (Winn Dixie) and vegetable shortening (Winn Dixie), 300g whey protein (Jarrows Formulas), and 480g of powdered sugar (Winn Dixie).