Table 3 |
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|
Cross classification of consumers according to frequency of intake and kappa coefficients for the 8 herbs and spices most frequently consumed in the study population |
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|
n |
% correct quartile |
% adjacent quartile |
% opposite quartile |
kappa |
|
|
|
|||||
|
Basil, dry |
96 |
42 |
43 |
2 |
0.23 |
|
Basil, fresh |
87 |
63 |
29 |
0 |
0.51 |
|
Cinnamon/cassia |
125 |
51 |
40 |
0 |
0.35 |
|
Oregano, dry |
114 |
52 |
42 |
2 |
0.36 |
|
Pepper |
140 |
41 |
48 |
3 |
0.21 |
|
Spice blend, Barbeque |
103 |
55 |
36 |
1 |
0.40 |
|
Spice blend, Curry |
115 |
62 |
31 |
0 |
0.49 |
|
Spice blend, Taco |
89 |
61 |
36 |
0 |
0.48 |
|
|
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|
FFQ, food frequency questionnaire; HSR, Herbs and spice record. Consumers defined by the FFQ. |
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|
Carlsen et al. Nutrition Journal 2011 10:50 doi:10.1186/1475-2891-10-50 |
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