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DESIGN: Body composition forage determination was performed on each subject by hydrostatic weighing at residual volume. Subsequently, forage the individual components of dietary fat and carbohydrate were forage examined relative to body fatness using a 3-day food diary and a food frequency questionnaire. SUBJECTS: Subjects were 23 lean (11.1 +/- 2.9% body fat) men, 23 obese (29.2 +/- 3.8% body fat) men, 17 lean (16.7 +/- 3.3% body fat) women, and 15 obese (42.7 +/- 3.9% body fat) women who volunteered for free diet and body composition analyses. Inclusion criteria were 15% body fat for lean men, 25% for obese men, 20% for lean women, and 35% for obese women. STATISTICAL ANALYSIS PERFORMED: Group comparisons for dietary variables were made with a multivariate analysis of variance.
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