Appendix 1. Menu options for dietary intervention study. Subjects were permitted to choose between
the two options for each meal.
Option #1
Food
Breakfast:
Oatmeal
Blackberries (Seasonal
substitute:Bananas)
Yogurt
Lunch:
Beans
Rice
Salsa
Corn (Seasonal substitute: Sweet
Potatoes)
Strawberries (Seasonal substitute:
Pears)
Milk
Dinner:
Beef
Red peppers
Broccoli
Bread
Butter
Kiwi
Milk
Peanut oil
Snack #1:
Apple
Nuts
Snack #2
Carrots
Popcorn
(Organic crackers sub)
Option #2
Food
Breakfast:
Yogurt
Raspberries
Bread
Butter
Packaging/
Brand
Amount
Cardboard
Organic
1 ounce
1 each
# 5 container
1 cup
Organic/plastic bag
Organic/plastic bag
Fresh Wegmans in container
Organic
¾ cup (2 oz)
2 oz
½ cup
½ cup
Organic
.5 cup
Glass jar
1 cup
Organic (fresh cut) or plastic (avoid
cryovac)
Organic
Organic
Organic WG
Wax paper
Organic
Glass jar
Glass jar
2.5 oz (3.25)
Organic
Cardboard
.5 cup
¼ oz
Organic
Cardboard
1 cup
1 oz
Packaging/
Brand
Amount
#5 container
Organic
Organic WG
Wax paper
1 cup
.5 cup
1 oz
1 tsp
.5 cup
.5 cup
2 oz
2 tsp
.5 cup
1 cup
2 tbs
Lunch:
Chicken
Pasta
Tomatoes
Orange
Milk
Olive oil
Fresh cut organic preferred
cardboard
Fresh organic
Organic
Glass jar
Glass container
2.5 (3.25oz)
2 oz
1 cup
.5 cup
1 cup
2 tbs
Dinner:
Chicken
Carrots
Red potatoes
Bread
Butter
Grapes
Milk
Fresh cut organic preferred
Organic
Organic
Organic WG
Wax paper
Organic
Glass jar
2.5 (3.25 oz)
.5 cup
.5 cup
2 oz
2 tsp
.5 cup
1 cup
Snack #1:
Banana
Nuts
Organic
Cardboard
.5 cup
¼ oz
Snack #2
Carrots
Popcorn (or organic crackers)
Organic
Organic
1 cup
1 oz
Packaging/
Brand
Organic/Fresh cut preferred
Organic WG
Organic
Organic
Glass jar
Glass
Amount
Alternate Lunch or Dinner
Food
Chicken
Bread
Carrots
Grapes
Milk
Oil
Additional Snack for 2nd and 3rd trimester
Food
Package/
Brand
Chicken
Organic/Fresh cut preferred
Bread
Organic WG
Carrots
Organic
Oil
Glass




2.5 (3.25 oz)
2 oz
1 cup
.5 cup
1 cup
2 tbs
Amount
1 (1.75 oz)
2 oz
.5 cup
2 tbs
Juice can be substituted for milk if subject is unable to drink milk.
Food allergies and intolerances of the subjects will be provided to the Bionutrition core before menu is ordered.
The Bionutrition core will provide food record forms for the study subjects.
The Bionutrition core will develop an instructional sheet on how to safely re-heat the meals prepared for the study.