Unit foods were described as a single quantity regarded as a whole in calculation, and should mirror the nutrient composition of dietary treatment. Unit foods are used to provide additional snacks to calculated meals. In developing a recipe for a unit food, one must consider the nutrient specifications of the research diet. In addition, the unit food must be palatable, adaptable to food modification, easily blinded (if necessary), and the ability to be stored long term.

Columbia University described the formulation of 4 unit foods; banana muffins, pumpkin muffins, corn muffins, and yeast rolls. These foods were analyzed for nutrient content at Virginia Tech. The University of Minnesota formulated low fat banana muffins, high fat banana muffins, white roll, and whole-wheat roll. Recipes and nutrient calculations were provided. Although all unit foods were formulated to recipes, it should be noted that there would always be some variance in nutrient composition.