During the study, participants kept a detailed record of what they ate during the day. This included macronutrients and calorie intake. They also keep a detailed log of the calorie, fat content, protein content and carb levels of each food item added to their plate. Also, they were asked to specify the part size and preparation method for a clear picture. It doesn’t matter who spends most of their time detailing, it’s important who is consistent.
Read more: Suji or Besan: What is good for weight loss?