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Composition of the cafeteria diet offered.
| Component Offered | kJ/g | % Carbohydrate (g) | % Protein (g) | % Lipid (g) | % Fiber (g) |
|---|---|---|---|---|---|
| Bacon | 14.43 | 1.0 | 14.9 | 31.7 | 0.0 |
| Sausages | 8.36 | 8.0 | 14.0 | 18.0 | 0.0 |
| Paté | 6.57 | 0.7 | 8.5 | 11.0 | 0.0 |
| Biscuits | 18.4 | 22.0 | 6.6 | 10.3 | 2.0 |
| Muffins | 18.8 | 30.0 | 4.1 | 23.1 | 1.7 |
| Carrot | 1.66 | 0.7 | 0.1 | 0.0 | 2.6 |
| Milk | 2.74 | 4.7 | 3.1 | 3.8 | 0.0 |
| Sugar | 16.73 | 100.0 | 0.0 | 0.0 | 0.0 |
| STD chow diet | 12.13 | 48.0 | 14.3 | 4.0 | 4.1 |
STD, standard chow provided to the control group.
