Nutrient Adequacy and Diet Quality in a Randomized Controlled Trial with Normal and Higher Protein Intake
Foods that are high in protein are often rich in other nutrients that are unique to specific categories of foods (e.g., iron in red meat, vitamin E in nuts). When individuals select a protein-containing food on a calorie-controlled diet, it is at the expense of other foods in the diet. It is unclear what foods or categories of foods are being displaced with higher dietary protein intakes, and what the impact of this is on overall diet quality. The aim of this study is to evaluate nutrient intakes and overall diet quality in women assigned to self-select a higher and normal protein diet during a one-year weight loss intervention.
Institution: Rutgers University
Principal Investigator: Sue Shapses, PhD, RD
Year Awarded: 2018
View this project on the Center for Open Science’s Open Science Framework.
Learn more about the IAFNS Protein Committee.
