Table 2 |
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| Amount of food estimated by FP 24-hR and compared with amount weighed in WFR | |||||||||
| FOOD CATEGORY | (n) | FP 24-hR | WR | Spermanr | Median difference FP24hR – WFRa | Bland Altman Analysis FP24hR – WFR (antilog)b | |||
| Median (P25, P75) | Median (P25, P75) | Median (P25, P75) | % | Geometric mean ratio | 95% Limits of agreement | ||||
| Bread [g] | 26 | 55 (50, 60) | 55 (47, 65) | 0.81 | -1.5 (-4.3,3.0) | -2.43 | 0.98 | 0.79 | 1.22 |
| Rice [g] | 43 | 165 (105, 200) | 165 (108, 237) | 0.95 | -13.0 (-30.0, 5.0) | -6.76 | 0.93 | 0.71 | 1.20 |
| Noodles [g] | 43 | 175 (154, 256) | 187 (150, 263) | 0.93 | -12.0 (-20.0, 9.0) | -5.41 | 0.97 | 0.73 | 1.28 |
| Potatoes [g] | 80 | 114 (61, 160) | 115 (71, 168) | 0.98 | -5.0 (-10.0, 7.8) | -5.80 | 0.96 | 0.79 | 1.18 |
| Cassava [g] | 19 | 117 (64, 156) | 108 (66, 143) | 0.98 | -1.0 (-8.0, 8.0) | -2.33 | 0.99 | 0.80 | 1.22 |
| Meat [g] | 48 | 36 (25, 51) | 34 (26,49) | 0.96 | -2.0 (-4.0, 2.0) | -4.88 | 0.95 | 0.71 | 1.28 |
| Egg [g] | 15 | 50(50, 50) | 54 (46, 57) | 0.75 | -3.0 (-7.0, -1.0) | -6.54 | 0.94 | 0.76 | 1.17 |
| Vegetables [g] | 198 | 25 (13, 43) | 25 (14, 43) | 0.96 | -1.0 (-4.0, 2.0) | -5.44 | 0.98 | 0.65 | 1.43 |
| Leafy vegetables [g] | 17 | 25 (25, 50) | 27 (20, 46) | 0.90 | 2.0 (-5.0, 7.0) | 8.70 | 1.09 | 0.70 | 1.69 |
| Beverages [g] | 19 | 250 (200, 325) | 260 (210, 310) | 0.95 | 4.0 (-10.0, 10.0) | 1.63 | 1.01 | 0.93 | 1.10 |
a Median difference between FP 24-hR and WFR, in grams with 25th, 75th percentiles for the difference of each food category, and median of percentage percentage of the difference in parenthesis (calculated as: % of the difference = ((amount from FP 24hR- amount from WFR) / mean amount from WFR)*100).
b Bland Altman analysis, show the antilog values of the mean difference between FP 24-hR and WFR, represented as the geometric mean ratio of amounts estimated by the FP 24-hR and weighed by WFR, and the 95% limits of agreement, represent the range of proportional agreement between both methods.
Lazarte et al. Nutrition Journal 2012 11:61 doi:10.1186/1475-2891-11-61
