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Supplemental Information 3: Group-mean (aggregated) scatterplots and regression lines of the relationships between objective nutrition information (calories (kcal) and relative caloric percentages of carbohydrate, fat and protein) and subjective nutrition appraisals.

机译：补充信息3：目标营养信息（卡路里（KCAL）和碳水化合物，脂肪和蛋白质的相对热量百分比与主观营养评估之间的关系的组平均值（聚合）散斑和回归线。

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1. Effect of an energy-restricted, high-protein, low-fat diet relative to a conventional high-carbohydrate, low-fat diet on weight loss, body composition, nutritional status, and markers of cardiovascular health in obese women. [J] . Noakes M, Keogh JB, Foster PR, The American Journal of Clinical Nutrition: Official Journal of the American Society for Clinical Nutrition . 2005,第6期

机译：相对于传统的高碳水化合物，低脂饮食，能量受限的高蛋白，低脂饮食对肥胖女性的体重减轻，身体成分，营养状况和心血管健康指标的影响。
2. Minimal nutrition intervention with high-protein/low-carbohydrate and low-fat, nutrient-dense food supplement improves body composition and exercise benefits in overweight adults: A randomized controlled trial [J] . Christopher M Lockwood, Jordan R Moon, Sarah E Tobkin, Nutrition Metabolism . 2008,第101期

机译：高蛋白/低碳水化合物和低脂，营养密集的食品补充剂对营养的干预最少，可改善超重成年人的身体组成和运动益处：一项随机对照试验
3. Minimal nutrition intervention with high-protein/low-carbohydrate and low-fat nutrient-dense food supplement improves body composition and exercise benefits in overweight adults: A randomized controlled trial [O] . Christopher M Lockwood, Jordan R Moon, Sarah E Tobkin, 2008

机译：高蛋白/低碳水化合物和低脂营养密集的食品补充剂对营养的干预最少可改善超重成年人的身体组成和运动益处：一项随机对照试验
4. Supplemental Information 4: Group-mean (aggregated) scatterplots and regression lines of the relationships between objective/subjective nutrition information (calories (kcal) and relative caloric percentages of carbohydrate, fat and protein) and subjective affective rating. [O] . -1

机译：补充信息4：目标/主观营养信息（卡路里（KCAL）和碳水化合物，脂肪和蛋白质的相对热量百分比和主观情感评级之间的关系的组平均值（聚合）散点图和回归线。

Supplemental Information 3: Group-mean (aggregated) scatterplots and regression lines of the relationships between objective nutrition information (calories (kcal) and relative caloric percentages of carbohydrate, fat and protein) and subjective nutrition appraisals.

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