2.5.2. Food Record Intake
In order to determine the caloric and nutritional intake as well as the time of meals, the participants were asked to keep a log of their food consumption for the entire study period (14 days). The participants recorded when they ate their meals and the specifics of the foods they consumed such as the type, brand, amount, and condiments and any ingredients used for cooking (e.g., butter, oil). They were instructed to be as detailed as possible, describing individual ingredients for all of their food intake. The participants were also provided with a guide to determine the amount (volume) of food items or ingredients they consumed, rather than weighing them. The food intake records were returned to the laboratory at the end of the study period, and information regarding diet intake was derived from these records.Dietary intake was derived from the participant’s food intake records and entered into the Food Processor Program (ESHA Research, Salem, OR, USA). Variables of interest across conditions and between groups included the mean daily caloric intake, protein, fat, and carbohydrate intake. Values for each outcome within each condition were averaged per participant and included four days for the NORMAL condition and five days for each of the SHORT and LONG conditions.