## 2 Materials and Methods
### Dietary Data Collection  
In both phases, an estimated food record method was applied, covering seven consecutive days, five weekdays (Monday-Friday) and two weekend days (Saturday-Sunday) (Saturday-Sunday) (Saturday-Sunday, 1997). The procedure was described in our previous studies (Saturday-Sunday, 1997; Saturday-Sunday, 1997; Saturday-Sunday, 1997; Saturday-Sunday, 1997). Respondents recorded the intake of all foods and beverages in paper food dairies continuously throughout the day. During the second visit, respondents were instructed to write down the type and the brand name of the product, along with the weight (displayed on the product label) and time consumed. Alternatively, if the product was not entirely consumed or its weight was unknown, the respondents were asked to write down portion size in household measures (e.g., small cup, little bowl and large plate). If the food was homemade, respondents were asked to record the type, brand name, and weight of all ingredients, along with a description of food preparation, cooking method (e.g., cooking, frying and grilling), and cooking time. If eating out, respondents were asked to record the type of food, portion size, and restaurant name (if part of a chain). Researchers verified all the food records and completed questionnaires during interviews with the respondents (third visit). The amount of food was determined using an \"album of photographs of food products and dishes\" (Saturday-Sunday, 1997) and expressed in grams. The mean daily energy and selected nutrient intake were calculated using \"Energia v.4.1\" software with an implemented food database. The food database was composed of 1178 products: 962 from the official database of foods commonly consumed in Poland (Poland, 2016) and 216 manual inputs (from the USDA database) (Saturday-Sunday, 1997) of ethnic foods or products new on the market, which could not be found in the Polish \"food composition tables\" (Poland, 2016). Plate waste was estimated using built-in software options and accounted for 10% of energy and all the macro- and micronutrients (10%), except for vitamin C (55%), folic acid (40%), vitamin A (25%), B1 (20%). B2 (15%), and niacin (15%). Diet antioxidant capacity was also calculated.  
Total dietary antioxidant (ORAC) intake was calculated from the food records using the USDA ORAC database of selected foods (Saturday-Sunday, 1997). In particular, total dietary antioxidant intake was calculated according to the methodology published already in our previous studies (Saturday-Sunday, 1997). The average intake of each food item was calculated and subsequently multiplied by the respective total ORAC value of the database (Saturday-Sunday, 1997). Total dietary antioxidant intake and oxygen radical absorbance capacity values were expressed as umol Trolox equivalents (TE)/day.  
Snacks were delivered to the subjects weekly, and records were collected. Consumption of one snack daily for the 6 weeks of DI was required. Subjects could randomly choose snacks and were asked to mark their choice and the amount eaten on the protocol. Packagings after consumption and protocols were collected weekly. The number of snacks eaten daily was calculated.