Mushroom Study (FL79) Menu
iMAPS Study (FL95) Dietary Requirements & Nutrient-Controlled Menu Please read this handout carefully as it is essential for all participants to eat/drink 100% of and only the foods/beverages provided by the Metabolic Kitchen. ALLERGENS: Checked boxes indicate which common food allergens are present in the study meals: Milk/Dairy (Fluid Milk, Natural Cheese, Cream Cheese, Processed Cheese, Yogurt, Cream, etc.) Eggs (Scrambled, Patty) Fish (Albacore/Tuna, Pollock, Cured Fish, Salmon) Crustaceans/Shellfish (Shrimp, Snow Crab) Wheat (Bread, English Muffins, Pancakes, Tortilla, Muffins, Pasta/Couscous, Bagels, Croutons, etc.). Soy (Textured Vegetable Protein, Tofu) Peanuts Tree Nuts (Pecans, Almonds, Walnuts)
PROTEIN SOURCES: Checked boxes indicate major protein sources contained in the study meals: Beef (Ground, Shredded, Cured, Sausage, Franks) Chicken (Shredded, Cubed, Breaded, Formed Patties, Breast, Thigh) Turkey (Bacon, Sausage, Breast) Pork Fish (Pollock, Snow Crab, Shrimp, Albacore/Tuna, Cured Fish, Salmon) Other (Beans [Black, Kidney, Pinto, White]; Seeds [Sesame, Sunflower])
FRUITS (INCLUDING FRESH, DRIED, FROZEN, CANNED, AND JUICES), VEGETABLES (INCLUDING FRESH, FROZEN, AND JUICES), ETHNIC FLAVORS, AND OTHERS (SEE BACK FOR SAMPLE MENU): FRUITS (INCLUDES FRESH, DRIED, FROZEN, CANNED, & JUICES) Apple Grape Apricot Mandarin Oranges Banana Plum Blackberry Passion fruit Blueberry Peach Cantaloupe Pear Cherry Pineapple Citrus Pomegranate Cranberry Raisin Date Raspberry Fig Strawberry
VEGETABLES (INCLUDES FRESH, FROZEN, AND JUICES) Asparagus Broccoli Carrot Corn Kale Lettuce, Iceberg Lettuce, Romaine Mixed Veggies Jícama Celery Chile, Mild Mushroom Olive, Black Onion
Parsley Pea Pepper, Sweet Plantain Potato Pumpkin Spinach String Bean Sweet Potato Tomato Juice Tomato Sauce Tomato Water Chestnut Zucchini
REGIONAL/ETHNIC FLAVORS
Asian Italian Mesquite/Barbecue Mexican/Southwest
OTHERS Fruit Punch Iced Tea (Sweetened) Italian Soda Lemonade Soda (Cola) Sports Drink
SPECIAL EQUIPMENT NEEDED TO PREPARE STUDY MEALS AT HOME Checked boxes indicate type of heating/storage equipment needed to prepare meals: Microwave Stovetop Oven Other: Refrigerator (with enough room for up to 5 days of packed out foods) Freezer (with enough room for up to 5 days of packed out foods + emergency meals) FL95-iMAPS(Keim)-StudyDietOverview-150702v4.doc Created by Dustin J. Burnett, MS, RD on 7/2/2015 12:12:00 PM
TRANSPORTATION AND STORAGE OF MEALS Participants will be provided mostly with “to go” meals, packed up to 5 days with an ice pack in a thermal cooler. It is essential to transfer the frozen foods to a freezer and the refrigerated foods to a refrigerator within 2 hours of receiving the meals on most days (within 1 hour on days over 90°F/32°C). It is also essential that participants return all ice packs, coolers, packaging, and uneaten foods/beverages (along with any study documentation related to the feeding component) to the Metabolic Kitchen.
Sample Study Menu Items (not all items are included on every menu or on every day) Day A
Breakfasts
Breakfast Sandwich Potatoes Tropical Orange Drink
Day B
Day C
Day D
Day E
Day F
Day G
Day H
Cold Cereal Milk Blueberries Pecans Milk
Egg Scramble Potatoes Sausage Cheese Ketchup
Cinnamon Roll Pecans Green Apples Bagel with Jam Sunflower Seeds
Breakfast Muffin Fruit Yogurt Cranberries Milk
Southwest Breakfast Scramble English Muffins Salsa (Mild) Milk
Corn Flakes Sugar Pecans Dates Milk Applesauce
Pancakes Blueberries Scrambled Eggs Turkey Bacon Milk
Lunches
Southwest Chicken Soup Black Beans Corn Chips Fruit Drink
Pizza Green Salad Kidney Beans Fried Onions Ranch Dressing Frink Drink
Turkey Sandwich Green Salad Creamy Dressing Green Beans Milk
Nachos Ground Beef Beans Salsa (Mild) Sour Cream Salad with Spicy Ranch Dressing
Corn Chowder French Roll Green Salad Creamy Dressing Milk
Chicken Salad/Wrap Couscous Croutons Vinaigrette Milk
Seafood Pasta Salad Croutons Thousand Island Green Beans Fruit Drink
Shredded Beef Enchiladas Seasoned Rice Refried Beans Milk
Dinners
Seafood Teriyaki Noodles & Veggies Orange Drink
Turkey Stuffing Potatoes Gravy Green Beans Cranberries
Teriyaki Chicken Rice Mixed Veggies Fruit Drink
Ground Beef Pasta Tomato Sauce Green Beans Fried Onions
Fish Roasted Red Pepper Sauce Asparagus Rice
Potatoes with Cheese & Chili Corn Biscuit Butter Milk
Sweet/Tangy Chicken Rice Peas & Carrots Milk
Chicken Sandwich Barbecue Sauce Glazed Carrots Potatoes Sour Cream
Pudding Dessert Fortune Cookie Mixed Berry Smoothie
Cake with Cream Cheese Frosting
Cake with Strawberry Sauce Fortune Cookie
Cinnamon Apples Yogurt Cereal Topping
Angel Food Cake Yogurt Jellybeans
Creamy Vanilla Dessert Mandarin Oranges
Pudding Yogurt Peaches
Chocolate Pudding/Mousse Cereal Topping
Desserts
Pretzels Yogurt Cherries Chips Apple Slices Bean/Cheese Dip Peanut Butter Fruit Snacks Caramel Dip Tortilla Chips Carrots Chocolate Dried Fruit Coffee/Tea* Coffee/Tea* Coffee/Tea* Coffee/Tea* Coffee/Tea* Coffee/Tea* Coffee/Tea* Coffee/Tea* Cream/Sugar* Cream/Sugar* Cream/Sugar* Cream/Sugar* Cream/Sugar* Cream/Sugar* Cream/Sugar* Other Cream/Sugar* Lemonade Mixed Fruit Juice Iced Tea Lemonade Milk Soda (Cola) Milk Raspberry Soda Beverages Milk Strawberry-Banana Lemonade Grape Juice Berry Smoothie Strawberry-Banana Ice Tea with Cran-Apple Drink Iced Tea Smoothie Raspberry Soda Milk Sports Drink Lemonade Lemonade * During the nutrient-controlled diet, up to one 8-oz cup of black tea and/or black coffee will be provided by the Metabolic Kitchen. In addition, each menu will have cream and sugar provided for adding to either the tea and/or coffee (if you do not drink tea or coffee, then the cream and sugar will be added to other food items). Please inform the Metabolic Kitchen which coffee and/or tea, if any, you would like to choose for the duration of the study. Cheese Stick Dried Fruit Fruit Medley
Crisped Rice Treat Trail Mix Milk
Fruit Chips Creamy Dessert Breakfast Bar
Trail Mix StrawberryBanana Smoothie
The study foods and sample menu items have been reviewed with me; and I have been given the opportunity to ask further questions about the menu. Signature X_________________________________________________________________ FL95-iMAPS(Keim)-StudyDietOverview-150702v4.doc Created by Dustin J. Burnett, MS, RD on 7/2/2015 12:12:00 PM
PROTEIN SOURCES: Checked boxes indicate major protein sources contained in the study meals: Beef (Ground, Shredded, Cured, Sausage, Franks) Chicken (Shredded, Cubed, Breaded, Formed Patties, Breast, Thigh) Turkey (Bacon, Sausage, Breast) Pork Fish (Pollock, Snow Crab, Shrimp, Albacore/Tuna, Cured Fish, Salmon) Other (Beans [Black, Kidney, Pinto, White]; Seeds [Sesame, Sunflower])
FRUITS (INCLUDING FRESH, DRIED, FROZEN, CANNED, AND JUICES), VEGETABLES (INCLUDING FRESH, FROZEN, AND JUICES), ETHNIC FLAVORS, AND OTHERS (SEE BACK FOR SAMPLE MENU): FRUITS (INCLUDES FRESH, DRIED, FROZEN, CANNED, & JUICES) Apple Grape Apricot Mandarin Oranges Banana Plum Blackberry Passion fruit Blueberry Peach Cantaloupe Pear Cherry Pineapple Citrus Pomegranate Cranberry Raisin Date Raspberry Fig Strawberry
VEGETABLES (INCLUDES FRESH, FROZEN, AND JUICES) Asparagus Broccoli Carrot Corn Kale Lettuce, Iceberg Lettuce, Romaine Mixed Veggies Jícama Celery Chile, Mild Mushroom Olive, Black Onion
Parsley Pea Pepper, Sweet Plantain Potato Pumpkin Spinach String Bean Sweet Potato Tomato Juice Tomato Sauce Tomato Water Chestnut Zucchini
REGIONAL/ETHNIC FLAVORS
Asian Italian Mesquite/Barbecue Mexican/Southwest
OTHERS Fruit Punch Iced Tea (Sweetened) Italian Soda Lemonade Soda (Cola) Sports Drink
SPECIAL EQUIPMENT NEEDED TO PREPARE STUDY MEALS AT HOME Checked boxes indicate type of heating/storage equipment needed to prepare meals: Microwave Stovetop Oven Other: Refrigerator (with enough room for up to 5 days of packed out foods) Freezer (with enough room for up to 5 days of packed out foods + emergency meals) FL95-iMAPS(Keim)-StudyDietOverview-150702v4.doc Created by Dustin J. Burnett, MS, RD on 7/2/2015 12:12:00 PM
TRANSPORTATION AND STORAGE OF MEALS Participants will be provided mostly with “to go” meals, packed up to 5 days with an ice pack in a thermal cooler. It is essential to transfer the frozen foods to a freezer and the refrigerated foods to a refrigerator within 2 hours of receiving the meals on most days (within 1 hour on days over 90°F/32°C). It is also essential that participants return all ice packs, coolers, packaging, and uneaten foods/beverages (along with any study documentation related to the feeding component) to the Metabolic Kitchen.
Sample Study Menu Items (not all items are included on every menu or on every day) Day A
Breakfasts
Breakfast Sandwich Potatoes Tropical Orange Drink
Day B
Day C
Day D
Day E
Day F
Day G
Day H
Cold Cereal Milk Blueberries Pecans Milk
Egg Scramble Potatoes Sausage Cheese Ketchup
Cinnamon Roll Pecans Green Apples Bagel with Jam Sunflower Seeds
Breakfast Muffin Fruit Yogurt Cranberries Milk
Southwest Breakfast Scramble English Muffins Salsa (Mild) Milk
Corn Flakes Sugar Pecans Dates Milk Applesauce
Pancakes Blueberries Scrambled Eggs Turkey Bacon Milk
Lunches
Southwest Chicken Soup Black Beans Corn Chips Fruit Drink
Pizza Green Salad Kidney Beans Fried Onions Ranch Dressing Frink Drink
Turkey Sandwich Green Salad Creamy Dressing Green Beans Milk
Nachos Ground Beef Beans Salsa (Mild) Sour Cream Salad with Spicy Ranch Dressing
Corn Chowder French Roll Green Salad Creamy Dressing Milk
Chicken Salad/Wrap Couscous Croutons Vinaigrette Milk
Seafood Pasta Salad Croutons Thousand Island Green Beans Fruit Drink
Shredded Beef Enchiladas Seasoned Rice Refried Beans Milk
Dinners
Seafood Teriyaki Noodles & Veggies Orange Drink
Turkey Stuffing Potatoes Gravy Green Beans Cranberries
Teriyaki Chicken Rice Mixed Veggies Fruit Drink
Ground Beef Pasta Tomato Sauce Green Beans Fried Onions
Fish Roasted Red Pepper Sauce Asparagus Rice
Potatoes with Cheese & Chili Corn Biscuit Butter Milk
Sweet/Tangy Chicken Rice Peas & Carrots Milk
Chicken Sandwich Barbecue Sauce Glazed Carrots Potatoes Sour Cream
Pudding Dessert Fortune Cookie Mixed Berry Smoothie
Cake with Cream Cheese Frosting
Cake with Strawberry Sauce Fortune Cookie
Cinnamon Apples Yogurt Cereal Topping
Angel Food Cake Yogurt Jellybeans
Creamy Vanilla Dessert Mandarin Oranges
Pudding Yogurt Peaches
Chocolate Pudding/Mousse Cereal Topping
Desserts
Pretzels Yogurt Cherries Chips Apple Slices Bean/Cheese Dip Peanut Butter Fruit Snacks Caramel Dip Tortilla Chips Carrots Chocolate Dried Fruit Coffee/Tea* Coffee/Tea* Coffee/Tea* Coffee/Tea* Coffee/Tea* Coffee/Tea* Coffee/Tea* Coffee/Tea* Cream/Sugar* Cream/Sugar* Cream/Sugar* Cream/Sugar* Cream/Sugar* Cream/Sugar* Cream/Sugar* Other Cream/Sugar* Lemonade Mixed Fruit Juice Iced Tea Lemonade Milk Soda (Cola) Milk Raspberry Soda Beverages Milk Strawberry-Banana Lemonade Grape Juice Berry Smoothie Strawberry-Banana Ice Tea with Cran-Apple Drink Iced Tea Smoothie Raspberry Soda Milk Sports Drink Lemonade Lemonade * During the nutrient-controlled diet, up to one 8-oz cup of black tea and/or black coffee will be provided by the Metabolic Kitchen. In addition, each menu will have cream and sugar provided for adding to either the tea and/or coffee (if you do not drink tea or coffee, then the cream and sugar will be added to other food items). Please inform the Metabolic Kitchen which coffee and/or tea, if any, you would like to choose for the duration of the study. Cheese Stick Dried Fruit Fruit Medley
Crisped Rice Treat Trail Mix Milk
Fruit Chips Creamy Dessert Breakfast Bar
Trail Mix StrawberryBanana Smoothie
The study foods and sample menu items have been reviewed with me; and I have been given the opportunity to ask further questions about the menu. Signature X_________________________________________________________________ FL95-iMAPS(Keim)-StudyDietOverview-150702v4.doc Created by Dustin J. Burnett, MS, RD on 7/2/2015 12:12:00 PM
