Table 1.

Composition of the three meals provided to study subjects.

Breakfast 7:00 am, 25% of Calories for a 2000-Cal Daily Intake
Menu item	Amount	cals	pro	fat	carb
Cheerios	17 gm box	60	2	1	13
2% milk	8 oz carton	120	8	5	11
Cranberry muffin	One	164	4	6	27
Margarine	1 tub	36	0	4.1	0
Orange juice	two 4 oz boxes	120	0	0	28
total		500	14	16.1	79
Lunch 1:00 pm, 35% of Calories
Menu item	Amount	cals	pro	fat	carb
Spaghetti cooked	100 gm	141	4.7	0.6	28
Ragu sauce	125 gm	80	2	3	10
Parmesan cheese	8 gm	34.4	3	2.3	0.3
Meat balls	40 gm	99	7	7	2.8
Green beans	91 gm	25	1	0	6
Tossed salad	45 gm	6	0.6	0	1
Sysco Italian dressing	12 gm	45	80	4.5	1
Wheat roll	30 gm	77	42.7	1.2	13.8
Margarine	1 tub	36	0	4.1	0
Sherbet	4 oz container	90	0	0	15
Sprite	255 gm	100	0	0	26
total		733.4	21	22.7	103.9
goal		700	26	19	105
Dinner 7:00 pm, 40% of Calories
Menu item	Amount	cals	pro	fat	carb
Chicken breast	75 gm	118	22.5	2.7	0
Rice	120 gm	133	2.4	0	29
Herbed au jus	2 T	25	1	1	3
Carrots	86 gm	31	1	0	7
White roll	30 gm	71	1.9	1.4	12.8
Margarine	1 tub	36	0	4.1	0
Berry applesauce	1 container	90	0	0	23
Cheese Danish	One (2.25 oz)	231	3	15	21
Apple juice	180 gm	91	0	0	22.5
total		826	31.8	24.2	118.3
goal		800	30	22	120

Cals = calories, Pro = protein, Carb = carbohydrate.