Table 5 |
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|
Agreement of quartiles for food group intake assessed by both methods |
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|
Food group |
Same (%) |
Adjacent (%) |
Opposite (%) |
Weighted kappa |
|
|
||||
|
Quartile |
||||
|
|
||||
|
Mineral water |
51,1 |
37,5 |
1,9 |
0,494 |
|
Milk |
49,5 |
38,6 |
2,0 |
0,472 |
|
Soda |
48,1 |
40,1 |
1,9 |
0,471 |
|
Fruits |
47,2 |
40,4 |
2,5 |
0,455 |
|
Cheese |
46,8 |
37,4 |
2,7 |
0,445 |
|
Salty snacks |
44,3 |
38,0 |
3,5 |
0,396 |
|
Curd1 |
42,9 |
42,3 |
2,1 |
0,393 |
|
Ketchup/mayonnaise |
43,4 |
41,5 |
2,7 |
0,391 |
|
Potatoes |
45,3 |
37,4 |
3,4 |
0,389 |
|
Meat products |
42,4 |
40,2 |
2,8 |
0,385 |
|
Fast food2 |
43,8 |
41,9 |
2,4 |
0,374 |
|
Soup |
42,0 |
38,1 |
3,4 |
0,367 |
|
Potato products |
40,9 |
39,1 |
3,5 |
0,351 |
|
Sweets3 |
41,2 |
39,1 |
2,2 |
0,350 |
|
Cakes/pastries |
41,1 |
38,2 |
4,0 |
0,320 |
|
Cookies |
40,1 |
37,7 |
6,1 |
0,301 |
|
Vegetables |
38,9 |
39,3 |
4,5 |
0,300 |
|
Meat |
39,5 |
36,5 |
5,9 |
0,299 |
|
Poultry |
37,9 |
36,8 |
7,3 |
0,273 |
|
Juice |
44,7 |
38,3 |
4,3 |
0,202 |
|
White bread4 |
33,1 |
40,2 |
6,4 |
0,192 |
|
|
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|
Adapted groups* |
||||
|
|
||||
|
Coffee |
75,2 |
15,6 |
3,1 |
0,589 |
|
Margarine |
55,1 |
35,0 |
2,3 |
0,543 |
|
Black/green tea |
77,4 |
13,2 |
2,7 |
0,499 |
|
Hazelnut spread |
50,8 |
35,6 |
2,6 |
0,497 |
|
Sweet spreads |
49,0 |
38,4 |
3,1 |
0,482 |
|
Breakfast cereals |
47,9 |
40,7 |
2,0 |
0,479 |
|
Butter |
49,7 |
37,0 |
4,2 |
0,477 |
|
Fruit/herbal tea |
51,0 |
32,6 |
4,9 |
0,454 |
|
Fish |
48,3 |
36,2 |
3,4 |
0,451 |
|
Ice cream |
44,1 |
40,0 |
3,5 |
0,419 |
|
Eggs |
44,8 |
41,5 |
2,3 |
0,410 |
|
Cream cheese |
50,4 |
29,2 |
5,8 |
0,399 |
|
Pudding/rice pudding |
45,8 |
33,9 |
5,4 |
0,379 |
|
Pancakes |
46,7 |
31,4 |
8,2 |
0,371 |
|
Nuts |
54,2 |
21,8 |
9,3 |
0,295 |
|
Tap water |
53,6 |
22,7 |
9,7 |
0,293 |
|
Brown bread5 |
37,6 |
37,1 |
8,4 |
0,250 |
|
Sport/energy drinks |
66,1 |
13,5 |
8,8 |
0,202 |
|
Pasta/rice |
31,1 |
39,0 |
9,6 |
0,151 |
|
|
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|
*Since more than 25% of participants reported no consumption, these were defined as one group and the remaining participants were grouped into tertiles. 1Curd, yoghurt, soured milk 2Burger, doner kebab, fried/grilled sausage, curried sausage 3Sweets, fruit chews, chocolate 4White bread, white bun 5Brown bread, brown bun |
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|
Truthmann et al. Nutrition Journal 2011 10:133 doi:10.1186/1475-2891-10-133 |
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