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Participants in the Western lunch group consumed the most servings of refined grain, solid fats, cheese, added sugars and cured meat.
Participants in the fruit-based lunch group consumed the most servings of whole grain, fruits, yogurt and nuts.
Participants in the vegetable-based dinner group consumed the most servings of dark vegetables, red and orange vegetables, tomatoes, other vegetables and legumes.
Participants who consumed starchy snacks consumed the most servings of white potatoes.
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