13. be rich in proteins, fibres, vitamins, and calcium
14.
15. Control Mixed a a Healthy a a b a b a b b c b c c c d c c c d d d Degree of satisfaction for the control menu, the mixed menu and the healthy menus.Menus not connected by the same letter are significantly different (P= 0.0415 to < 0.0001).
16. a b Control c d c d e Mixed e Healthy Total caloric intake for the control menu, the mixed menu and the healthy menus.Menus not connected by the same letter are significantly different (P= 0.0418 to < 0.0001).
17. Comparison between the mean SQH of the control menu, the mixed menu and four healthy menus. Values not connected by the same letter are significantly different (Short-term SQH: P= 0.0008 to < 0.0001; Long-term SQH: P= 0.0266 to < 0.0001).