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Cotrimoxazole 960 mg dosage ) daily for one month before and after the experiment. Participants' height (cm) was recorded at each visit. The participants' ages at time of the initial visit and at time of the post-treatment visit were used to calculate age-specific body mass indexes (BMI) for each subject. Dietary assessment The usual diet of each subject was assessed using a food frequency questionnaire. For each item, the amount of energy and dietary fiber was estimated by using a food frequency questionnaire and standard meal-planning approach. The amount of dietary carbohydrates was estimated as follows. The foods were categorised into five categories: total, starchy foods, vegetables, fruit, and milk products. For each food, the energy density (kilocalories per 100 g) was calculated by using the food energy value published by the United States Department of Agriculture (18). The values for total, starchy, and vegetables were expressed as percentages of total energy intake. The proportion of total, starchy, and vegetables was converted to grams per day by multiplying 200. The proportion of milk products was expressed as percent of total energy intake. The proportion of dairy product intake was calculated as 100. This total energy intake was divided by total energy intake (kilocalories) to convert the kilocalories per 100 g to kilograms day. All of the food items had previously been categorized by type of food and energy source into four quintiles. Food items with low total energy and value were grouped into the lowest quintile. All meals were prepared by using the food item composition tables of and Agriculture Organization the United States. The participants' usual food consumption was assessed at each visit using a food frequency questionnaire, which is a validated, food-frequency questionnaire that measures daily intake of specific dietary components and is generally used in studies with healthy adult population populations (19–22). Dietary intake of all the food products and for each individual food item was calculated by using the values in questionnaire. The participants' usual intake of protein was determined by dividing the amount of calories from protein (energy intake all sources divided by total energy intake) the amount of protein and energy available in each food. The participants' usual intake of fat was estimated as protein minus energy (E) plus fat-containing supplements, which we consider "commodity supplements" in the following, as they provide essential nutrients to the diet. parti |
