A randomised controlled intervention trial evaluating the efficacy of an Australianised Mediterranean diet compared to the habitual Australian diet on cognitive function, psychological wellbeing and cardiovascular health in healthy older adults (MedLey study): protocol paper

Table 4 Foods provided to the Mediterranean diet group each fortnight and energy contribution to total

		% energy contribution to total fortnightly energy
Foods	Amount provided per fortnight	Energy level 1 (134,512 kJ)	Energy level 2 (120,302 kJ)	Energy level 3 (103,418 kJ)	Energy level 4 (89,376 kJ)
Legumes^a	450 g net weight	1.5	1.6	1.8	2.0
Tuna^b	190 g net weight	0.6	0.7	0.8	0.9
Nuts^c	Approximately 350 g	8.1	7.6	7.0	8.1
Olive oil^d	750 ml	18.9	17.6	16.4	14.2
Yoghurt^e	2.04 kg	5.1	5.7	6.6	7.7
	Total % energy provided	34	33	33	33

^aEdgell (Simplot Australia Pty Ltd) brown lentils, chickpeas and 4-bean mix canned in brine. Average between three presented
^bJohn West (Simplot Australia Pty Ltd) plain, sweet chilli, lemon pepper and tomato onion in spring water
^cUnsalted, raw nuts. Equal weights of peanuts, almonds and walnuts. Energy level 1 received 420 g, energy level 2 350 g and levels 3 and 4 received 280 g per fortnight
^dCobram Estate© extra virgin olive oil, medium strength flavour. Volunteers received their daily quota as 750 ml bottles (1 per fortnight), to provide 3 Tbsp/day. Thus energy levels 2, 3 and 4 did not use the whole quantity each fortnight
^eChobani© no fat plain, no fat flavours and 2 % fat flavours provided. Volunteers were given 12 tubs weighing 170 g each per fortnight, and received an even mix of each type unless otherwise specified. An average of the three types is shown here

ISSN: 2055-0928