2.7. Controlled Eating
Participants ate lunch or dinner on-site in a central dining room three weekdays each week. They were provided with study foods to take home for the other days, including weekends. Participants were asked to complete a daily diary to monitor their adherence to the study diet each day of the intervention, which included checking off the time they consumed each meal each day and reporting any study food that was not eaten or food that was eaten that was not provided by the study. At each on-site meal day, we provided participants with a tray of food for the meal, which was fully cooked and only required microwave reheating. Participants were observed by a monitor to be sure they fully completed their meal. They were asked to notify the dietitians when they finished their meals. If any food was left on the tray or in the container by a participant, the participant would be asked to finish the meal, and reasons for not completing the meal were noted if the participant was unable to complete the meal. If any food was dropped on the table or on the floor, the food was weighed by a dietitian and replaced with the same food if possible; otherwise, the food and the quantity of food would be recorded on the daily diary form.