Table 2.

Example of a participant menu of foods and beverages (n = 84^a) served at each study time point.

	HFHSS foods	HFHCCHO foods	HFHP foods	LFHSS foods	LFHCCHO foods	LFHP foods	Additional foods
Buffet	Granola Fruit and Nut	Croissant	Sausages (fried	Banana	Porridge	Turkey rashers (fried	Orange juice
Fridge/Cupboard	Blueberry Muffins	Steak & gravy pie	Quiche Lorraine	Apple	Baked Potato	Ham	Apple juice
	Chocolate cake bars	Pain au chocolat	Mature cheddar	Grapes	Minestrone soup	Tuna in brine	White bread
	KitKat	Crisps	Peanut butter	Pears	Lentil soup	Quorn turkey slices	Brown bread
	Snickers	Cheese crackers	Salami	Salad tomatoes	Baked beans	Fat-free cottage cheese	Coca cola
	Nutella	Shortbread	Boiled eggs	Marshmallows	White bread	Turkey slices	Diet coca cola
	Peanuts and Raisins	Apple pie	Salted peanuts	Fruit pastel sweets	Brown bread	0%fat protein yoghurt	Fanta
							Fanta Zero
							Sugar-free cordial
							Tea
							Coffee
							Milk
							Sugar
							Sweetener
							White bread
							Brown bread
							Honey
							Jam
							Butter
							Margarine
							Salad Cream
							Ketchup
							Salt
							Pepper
Menu Options	Pork medallions in a cider jus	Vegetable loaf with tomato sauce	Poached chicken coconut curry	Sweet and sour chicken	Smoked haddock pie	Braised beef with vegetables and red wine sauce	Rice
	Sticky toffee pudding	Mini eclairs	Almonds	Raspberry sorbet	Low-fat rice pudding	Vanilla soya dessert	Pasta
							Boiled Potatoes
							Salad
							Mixed vegetables
							Cream

HFHSS; High fat, High Simple Sugar HFHCCO; High Fat High Complex Carbohydrate HFHP; High Fat, High Protein LFHSS; Low Fat, High Simple Sugar LFHCCHO; Low Fat, High Complex Carbohydrate LFHP; Low Fat, High Protein.

^an = 84 foods comprised of 54 foods based on the macronutrient mix groups [36] identified using the participant food choice questionnaire administered prior to time point 1 and 30 additional food items (e.g. tea, coffee, sauces) that were available to every participant.