Developing, Verifying, and Evaluating a Menu Using Foods With Naturally Occurring Resistant Starch

Abstract

ObjectivesDietary interventions utilizing resistant starch (RS) have traditionally used the supplement form. However, it is unknown if similar amounts of RS could be achieved by incorporating RS containing foods in a daily menu. The first objective was to develop a menu with foods with naturally occurring RS and to verify daily RS amounts in each menu item. The second objective was to evaluate the likeability of the menu in adults with prediabetes. MethodsFirst, a 7-day menu was developed to provide ∼30 g RS/d using a published database. Each menu item was prepared on two different occasions according to recipes, stored for at least 1 day at 4°C, then lyophilized and quantified for RS amount in duplicate. The menu was volume-adjusted to meet the daily RS targets and energy and nutrient content as measured by dietary analysis software. Second, adults with prediabetes were recruited and enrolled in a non-randomized manner to test the likeability menus. The breakfast, lunch, and snack menu items were prepared fresh while dinner menu items consisted of store-bought frozen meals. The menu items were retrieved by the participants 3 d/week. Using a 9-point Likert scale (0 = dislike extremely and 9 = like extremely) the participants evaluated each menu item for appearance, texture, smell, consistency, taste, and overall likeability. The % of each menu item consumed was also collected. Descriptive data are presented as mean ± SD. ResultsThe 7-day menu included foods such as oats, plantains, cereals, potatoes, beans and legumes, pastas, and bread which contributed to the following daily mean values: 30.3 ± 7.9 g RS; 2,082 ± 82 kcal; 44.1 ± 9.5 g fiber; and 56.4%, 25.2%, and 18.1% of energy from carbohydrates, fat, and protein, respectively. Fifteen obese adults with prediabetes (37.9 ± 14 y; 33.4 ± 7 kg/m2; 73.3% female) completed the menu evaluations. Overall, 78.6 ± 8.3% of the menu items were consumed and the frozen dinner meals had the highest overall likeability score (8.1 ± 1.4) and the soups had the lowest (6 ± 2.4). ConclusionsFormulating a menu with foods high in naturally occurring RS can be achieved to provide similar amounts that have resulted in favorable health outcomes in adults. The menu items were adequately consumed and well-liked by adults with prediabetes. The 7-day high RS menu can be replicated for use in future clinical trials. Funding SourcesResearch Enhancement Program.