2.4. Test Meal Composition
The NS version of the M entrée consisted of chicken salad using commercially available canned, shredded skinless chicken breast, 2% fat yogurt, mayonnaise, celery, lemon juice and pepper. The S version of M entrée had the same composition as the NS version, but with added garlic powder, onion powder, ground mustard seed and dill. See recipes for both versions in The NS version of the V entrée consisted of garbanzo beans (chickpeas) and brown rice, unflavored soy protein powder, 2% fat yogurt, mayonnaise, celery, lemon juice, water, salt and pepper. The S version had the same composition as the NS version plus added pepper, garlic powder, onion powder, ground mustard seed, parsley, oregano, dill, rosemary and cumin. See recipes for both V preparations in We served entrée portions to each participant based on their body weight to facilitate consumption of at least 0.36 g/kg body weight/meal protein (representing 30% of a daily intake target of 1.2 g/kg body weight). We aimed to deliver between 18 and 40 g of protein in the meal entrée depending on body weight. We served an additional 20% of the entrée to ensure that intake was not constrained to the initial serving size. This would allow for consumption sufficient to meet the 0.4 g/kg body weight/meal level suggested for supporting optimal protein synthesis in older adults. For example, a 50 kg woman would be served an entrée containing 23.8 g protein, representing 55 kg × 0.36 g protein/kg body weight/meal × 1.2 (20% more) = 23.8 g protein/meal. If individuals consumed the entire entrée, they were free to ask for more. If requested, we provided additional portions (half the size of the first serving), and any remaining food was weighed back to determine energy and protein consumption.