Table 2.

Food preferences, caloric content and caloric density from food photo exercise conducted during French interviews.

		Total Caloric Content for Selected Foods (Sum of kcal/Serving)		Energy Density for Selected Foods (Average kcal/g)
ID	Food Selection	Individual	Average (SD)	Individual	Average (SD)
L1	Sardines/mackerel, spinach, bananas	326		1.9	1.6 (1.2)
L2	Spinach, broccoli	74		0.3
L3	Baguette, eggs, strawberries, yogurt	467	377 (189)	1.1
L4	V: Granola bars, pizza, bananas	562		3.4
L5	Baguette, red wine, spinach	457		1.3
O1	Broccoli, carrots, eggs, banana, spinach	227		1.0	1.4 (0.5)
O2	Nuts, apples, strawberries	364		2.1
O3	Eggs, lentils, strawberries	238	353 (153)	1.1
O4	Eggs, salmon (fish), pizza	606		1.8
O5	Eggs, baguette, spinach	331		1.2

Only interview participants (n = 10) completed this exercise. The energy density (kcal/g) and caloric content were calculated based on a typical serving size of each food (source: https://fdc.nal.usda.gov/). The total caloric density per individual was calculated by averaging caloric densities of the selected foods. The caloric content was calculated by adding the calories per serving for the selected foods. Averages and standard deviations (SD) were calculated by group.