Dietary intake data
Three unannounced 24-hour dietary recalls by phone were made during the same week between visits, about 1 month before the next visit. Two weekday recalls and one weekend day recall were obtained by trained research assistants during the middle of the 8-week baseline period and about 1 month prior to the midpoint of the intervention period. The USDA five-step multiple pass method was followed during the interview to collect dietary intake data. Research staff called study participants to ask what they had to eat and drink after midnight on the previous day. During Pass 1, the researcher gathered an initial food and beverage list. Commonly missed/ forgotten foods such as beverages, snack foods, vegetables, fruits, or cheese, alcoholic beverages, and bread, rolls, or tortillas were probed during Pass 2. Information about meal times and occasions around mealtimes was gathered in Pass 3. The participant was queried about portion sizes of food and drink items during Pass 4, using a Food Amounts Booklet, which had been provided to the participant during the initial baseline visit (at Week 0), as a guide to describe the portion sizes. Finally, there was a review of the fully compiled food list with the participant during Pass 5. The three 24 h-recalls were then averaged. If there was a missing recall, the first set of dietary recalls (administered during the baseline period) and the second set of recalls (during the intervention period) were matched by weekday-weekend. For example, if a participant was missing a weekend day recall during the first set, and had all three weekday and weekend recalls completed during the second set, only the weekday recalls from the first and second set were entered for analysis.Dietary intake data from 24-h dietary recalls were analyzed using FoodWorks 18 (The Nutrition Company, Long Valley, NJ). The nutrient report from FoodWorks 18 was used to calculate the total daily energy intake of food and beverages (kcal), energy density of solid foods (kcal/g), and total grams of: fruit and vegetable (separately and together), non-caloric beverages, i.e., diet soda (zero calorie artificially sweetened soda), bottled water, and seltzer water (separately and together), sugar-sweetened beverages, including regular soda, juice, and iced tea (separately and together), snack foods (salty and sweet, separately and together), fats/oils, and total grams of solid high ED foods (≥ 3.5 kcal/g), and solid low ED foods (≤ 1.2 kcal/g). Low ED foods generally have less fat and sugar and more fiber than high ED foods [