|
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
|
- aData is presented based on information from the 4-day weighed food records completed during the Mediterranean diet phase
