Skip to main content

Table 2 Nutritional information of test-meals

From: Postprandial changes in cardiometabolic disease risk in young Chinese men following isocaloric high or low protein diets, stratified by either high or low meal frequency - a randomized controlled crossover trial

CON-2, CON-6 dietary conditions
 Meal Constituents: Breakfast – White Bread (171 g), Margarine (30 g), Malted Cocoa Drink (375 g)
 Lunch – Chicken Soup Noodles (225 g), Cashew Nuts (30 g)
  Breakfast Lunch Total
 Energy (kcal) 889 1127 2016
 Protein (g) 23 g (10 %) 26 g (9 %) 49 (10 %)
 Carbohydrate (g) 130 g (57 %) 134 g (42 %) 264 (52 %)
 Fat (g) 32 g (33 %) 53 g (49 %) 85 (38 %)
 Estimated Glycaemic Index 73.4 50.3 61.7
PRO-2, PRO-6 dietary conditions
 Meal Constituents: Breakfast – Milk (300 g), Ice-Cream (150 g), Whey powder (91.2 g), Cashew Nuts (30 g), Lunch – Braised Chicken (330 g), Prawn Dumplings (120 g), Malted Cocoa Drink (375 g)
  Breakfast Lunch Total
 Energy (kcal) 910 998 1908
 Protein (g) 89 g (39 %) 90 g (36 %) 179 (38 %)
 Carbohydrate (g) 66 g (30 %) 75 g (31 %) 141 (30 %)
 Fat (g) 31 g (31 %) 37 (33 %) 68 (32 %)
 Estimated Glycaemic Index 37.1 24.9 30.6
  1. Macronutrient information obtained from nutrition labels on constituent foods