Effects of an Ad Libitum Consumed Low-Fat Plant-Based Diet Supplemented with Plant-Based Meal Replacements on Body Composition Indices

Table 1

Composition of the intervention diet.

Meal	Dietary plan	Macronutrient composition	Calorie intake
Breakfast	Meal replacement (serving size 2 scoops in water or soy milk), ground flaxseed (1 table spoon), and oat meal (ad libitum)	15% protein, 60% carbohydrate, 25% fat	250 (200–300) kcal
Morning snack	3 dcl of smoothie (spinach, berries, or other seasonal local fruits) or 2-3 portions of seasonal fruits	10% protein, 80% carbohydrates, 10% fat	150 (100–200) kcal
Lunch	Centered around starches; 4-5 food groups (whole grains: brown rice, pasta, buckwheat, millet, and corn; legumes: lentil, bean, and pea; tubers and pumpkins: potato and sweet potato; brassica: broccoli, cauliflower, kale, and cabbage; color and leafy vegetables: tomato, green salad)	15% protein, 80% carbohydrate, 5% fat	500 (450–550) kcal
Afternoon snack	Sandwich (whole-grain bread, humus, tomato, kale, or cabbage) or millet with mixed berries or seasonal local fruits (if not already for morning snack)	8–20% protein, 68–88% carbohydrate, 8–12% fat	250 (200–300) kcal
Dinner	Mixed green salad: green leafy vegetables, boiled potato, tomato, walnuts, or what was left from lunch and always meal replacement	17% protein, 60% carbohydrate, 23% fat	300 (200–400) kcal

Overall (on average) estimated macronutrient composition: 15% protein (54 g), 70% carbohydrate (272 g), 15% fat (24 g), and 1450 (1250–1750) kcal.
Calorie estimation was based on recommended dietary meal plan and dietary diaries and photographs, using ESHA Food Processor Nutrition Analysis Software (http://www.esha.com). Meal replacement used was Herbalife European Free From Vanilla® nutritional powder.