Composition of diets used in food choice experiment
| Diet | ||
|---|---|---|
| Carbohydrate/protein | Fat/protein | |
| Caseina | 195.0 | 329.0 |
| L-Cystine | 3.0 | 4.9 |
| Corn starch | 440.63 | |
| Dextrin | 210.0 | |
| Sucrose | 70.0 | |
| Vegetable shortening, hydrogenated (Primex) | 441.0 | |
| Safflower oil, linoleic | 77.0 | |
| Cellulose | 40.0 | 77.49 |
| Mineral mix, calcium phosphate deficient (79055)b | 13.37 | 22.7 |
| Calcium phosphate, dibasic | 9.25 | 16.0 |
| Calcium carbonate | 6.25 | 10.6 |
| Vitamin mix, AIN-76A (40077)b | 10.0 | 17.0 |
| Choline bitartrate | 2.5 | 4.25 |
| TBHQ, antioxidant | 0.06 | |
| Weight | 1000 | 1000 |
| Total energy (kcal)c | 3400 | 5900 |
| Energy density (kcal/g) | 3.4 | 5.9 |
All components are expressed as weight (in grams, unless otherwise indicated). TBHQ, Tert-butylhydroquinone.
↵aAssuming a protein content of 90%.
↵bThe vitamin and mineral mixes contain 97 and 12% sucrose, respectively.
↵cBased on energy values of 4, 9, and 4 kcal/g for carbohydrate, fat, and protein, respectively.