Food | Serving size | Habitual diet average (n = 10) | Energy level 1 (n = 4) | Energy level 2 (n = 3) | Energy level 3 (n = 2) |
---|---|---|---|---|---|
Olive oil | 18 ml (1 Tb) | 0.1 | 1.7 | 2.6 | 0.5 |
Fruit | 150 g fresh 40 g dried | 0.9 | 2.6 | 2.4 | 1.6 |
Vegetables | 75 g raw or cooked | 1.9 | 3.3 | 4.4 | 1.6 |
Potatoes | 75 g (1 small) | 0.8 | 1.3 | 0.4 | 0.9 |
Breads and cereals | 35 g bread (1 slice) 75 g pasta (1/2 cup) | 2.1 | 1.9 | 3.3 | 4.3 |
Yoghurt | 150-200 g | 0.8 | 1.2 | 2.0 | 1.2 |
Cheese | 40 g | 0.5 | 1.1 | 1.0 | 0.5 |
Red wine | 100 ml | 0.3 | 0.6 | 0.2 | 0.6 |
Servings per week | |||||
Fish | 150 g cooked | 3.2 | 5.1 | 6.6 | 0.6 |
Legumes | 75 g | 1.3 | 3.1 | 2.1 | 0 |
Nuts | 35 g | 2.0 | 3.6 | 2.8 | 6.6 |
Meats (red and white) | 80-100 g cooked | 6.3 | 2.2 | 3.7 | 2.8 |