Fiber content of the food

The cellulose increases the fiber content of a food product, and... 

Fecal energy— This fraction represents the energy content of the food constituents that are not asorbed in the digestive tract. The most common contributor to fecal energy in the human diet is cellulose and the related carbohydrates that collectively constitute the crude fiber of plant foods. Certain lipids and nitrogenous substances also contribute to the fecal energy. 

Currently, it is not possible to recommend a specific intake of fiber more research is needed. However, dramatic increases in dietary fiber should be avoided since the absorption of minerals may be reduced by high dietary fiber intakes. Moderate increases in the consumption of fiber can be easily achieved by increasing the consumption of nuts, vegetables, fruits, and whole grain cereal products. The fiber content of various foods is given in Food Composition Table F-21. 

Instant breakfast powders—These powders, which are usually designed to be mixed with a glass of milk, are fortified with minerals and vitamins so as to supply at least one-fourth of the daily nutrient requirement for an adult. Probably they supply better balanced mineral nutrition than most people regularly receive from ordinary types of breakfast foods. However, they may not be suitable for people prone to constipation, unless the low fiber content of the formulas is offset by eating pulpy fruits or drinking unstrained juices. 

Diets are isocaloric. The composition of the test and control (reference protein) diet (calculated on a dry weight basis) is 10% protein (1.6% nitrogen), 1 % AIN vitamin mix 76,3.5% AIN mineral mixture 76 (Nutritional Biochemicals), 0.2% choline bitartrate, 5% cellulose (only if test food is <5% total dietary fiber), corn oil to 10% total fat, and corn starch to total 100%. To account for differences in the protein content of the test diet, the level of corn starch can be adjusted (Joint FAO/WHO Expert Consultation, 1991). The chemical composition (proximate analysis) of the test protein must be measured before test diets are formulated. The proximate analysis of the test and control diets are to be measured after the diets are formulated, but before they are fed, to ensure that the protein content is the same for all diets, and that the diets are isocaloric. 

Measurement of parameters which cannot be related to SI, such as fat and fiber content of food and pH can be made traceable to other references according to the same principles as discussed above. 

---