Hi Holly,
Nutrition researchers report their food designs in g/cal. A HPHF diet has 103g/cal of protein and 97g/cal of fiber. Call it 100 of each. They may not report the breakdown of the fiber, and you'd like 1/3 of them to be fermentable carbohydrates, so you have to look at the ingredients to see if they are using them. Beet pulp is a favourite among manufacturers.
Labels aren't designed to lay it out like this, but you can dig around on the net and find enough data about popular diet foods to see if they fit the bill. For example, in the case of W/D kibble for dogs, on the
Hill's site for W/D, under the Feeding Guide tab, they cite 60 as the number of grams per 3/4 cup of food in the feeding directions, so total grams per cup is 80.
Under the '...Caloric Content' tab, they state a cup contains 255 kcal. We want to know how much protein and fiber per 1000 kcal, so multiply that by 4, meaning that now we are working with 80g x 4 or 320g of food.
Protein levels are listed as 20.7%. As a percentage of our 320g, which we know is what is needed to deliver 1000 kcal, that comes out to about 67g, where we were looking for about 100.
Crude fiber is listed as 16% and total fiber as 27.6%, so we know that about 40% of it is more soluble, which is great. 27.6% of 320g is 88.32 g of fiber, when we wanted 100 out of a kcal of food. So we are pretty close
W/D comes out light on protein. If you augmented it with 1.5 chicken breasts, you'd be adding 40 g of protein, and another 200 cal, making it very close to what we need. We'd then need to bump up the fiber by adding 20g on a dry matter basis. You could use psyllium since it's dry already, to avoid adding calories.
A dog may not be eating 4 cups of food a day, so you'd then prorate the above additions down to, say, 1/4 of a chicken breast and 5 g of psyllium per cup of food. Or, use the above methodology to explore the highly touted weight loss diets and see who comes closest.
If you preloaded your formulas into a spreadsheet, you could take information right off the bags or off the net and figure out pretty quickly who seems to have it right. If you do spend time doing that, maybe you could share your findings with us as to who has the most ideally designed food!
Hope that helps!
Steve