Design and testing of foods differing in protein to energy ratios.
Our aim was to design a selection of foods with differing proportions of protein but equal palatability in two settings, Sydney Australia and Kingston Jamaica. The foods were manipulated to contain 10, 15 or 25% E as protein with reciprocal changes in carbohydrate to 60, 55 or 45% E and dietary fat was kept constant at 30%. Naïve participants did not identify a difference in protein between the versions. On average, the versions were rated equal in pleasantness (Sydney-10%: 44±2, 15%: 49±2 and 25%: 49±2 Kingston-10%: 41±3, 15%: 41±3 and 25%: 37±3).
Gosby
Alison K
AK
School of Biological Sciences, The University of Sydney, Rm 322, Heydon Laurence Building, A08, Sydney, NSW, Australia. alison.gosby@usyd.edu.au
Soares-Wynter
Suzanne
S
Campbell
Claudia
C
Badaloo
Asha
A
Antonelli
Marion
M
Hall
Rosemary M
RM
Martinez-Cordero
Claudia
C
Jebb
Susan A
SA
Brand-Miller
Jennie
J
Caterson
Ian D
ID
Conigrave
Arthur D
AD
Forrester
Terrence G
TG
Raubenheimer
David
D
Simpson
Stephen J
SJ
D000293:Adolescent; D000328:Adult; D000368:Aged; D001315:Australia; D018864:Cultural Diversity; D004040:Dietary Carbohydrates / Q000378:metabolism; D004041:Dietary Fats / Q000378:metabolism; D004044:Dietary Proteins / Q000008:administration & dosage* / Q000378:metabolism*; D004435:Eating; D002149:Energy Intake; D005260:Female; D006801:Humans; D007563:Jamaica; D008297:Male; D008875:Middle Aged; D011795:Surveys and Questionnaires; D055815:Young Adult
D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins