Independent, additive effects of five dietary variables on Ad Libitum energy intake in a residential study

Abstract

Objective To examine the relationship between dietary characteristics of self-selected foods and energy balance in a cafeteria-style dining hall. Methods Ad libitum dietary intake from a self-selection menu was measured over two days in 151 adults (70% female, mean age 41 years, mean BMI 24.9 kg/m 2). The associations of dietary variables with energy balance (calculated as measured energy intake/predicted energy requirements, pER) were assessed. Results Measured energy intake was significantly correlated with pER (R 2 =0.83, P- 2 =0.04, P-=-0.02), and percent energy from liquid sources (R 2 -=-0.02, P-=-0.05), total dietary variety in females (R 2 -=-0.39, P- 2 -=-0.57, P- 2 -=-0.14, P-