Table 2

Test-retest reliability and relative validity of the New Zealand Adolescent Food Frequency Questionnaire (NZAFFQ): Spearman’s correlation coefficients, intraclass correlation coefficients, percent correctly classified and grossly misclassified into thirds of food group intake
Test-retest reliability (n = 52)(FFQtime1 vs. FFQtime2) Relative validity (n = 41) (FFQtime1 vs. 4DFR)
Food Groups SCC ICC % CC % GM SCC % CC % GM
Fruit juice or cordials 0.46 0.57 61 10 0.40 46 10
Artificially sweetened drinks 0.82 0.68 80 4 0.25 56 24
Tea or coffee 0.85 0.70 88 4 0.43 63 20
Milky or chocolate drinks 0.75 0.81 67 2 0.62 46 5
Sugar-added drinks 0.77 0.37 71 4 0.32 49 17
Rice, pasta or noodles 0.47 0.80 75 25 0.44 37 17
Non-white bread or bun1 0.80 0.72 61 4 0.36 45 13
Breakfast cereals 0.78 0.74 56 0 0.67 56 10
White bread or bun 0.78 0.64 73 4 0.40 37 10
Cheese 0.67 0.58 58 2 0.40 41 10
Non-standard milk2 0.87 0.79 78 0 0.59 55 8
Standard milk3 0.83 0.78 67 0 0.70 61 2
Yoghurt 0.79 0.84 75 0 0.46 54 10
Poultry 0.63 0.34 69 6 0.46 51 7
Eggs 0.80 0.53 77 0 0.52 41 5
Nuts or seeds 0.71 0.73 71 6 0.24 54 22
Meat alternatives 0.54 0.92 83 17 0.55 78 22
Legumes 0.50 0.45 53 6 0.42 59 17
Red meat and processed meat 0.60 0.26 62 8 0.13 41 15
Fish and seafood 0.76 0.67 65 2 0.34 41 15
Fruits 0.58 0.83 58 8 0.27 44 10
Cruciferous vegetables 0.72 0.64 63 4 0.26 46 20
Green leafy vegetables 0.74 0.77 69 4 0.27 44 17
Red or yellow vegetables 0.60 0.70 46 2 0.08 27 12
Marrow-like vegetables 0.59 0.76 56 6 0.39 59 17
Potatoes 0.56 0.61 71 6 0.25 27 7
Other vegetables 0.65 0.56 60 4 0.40 59 10
Sweet bakery products4 0.65 0.62 67 10 0.56 44 12
Sweet snack bars5 0.65 0.56 60 4 0.58 61 5
Nut spreads 0.79 0.73 73 2 0.37 59 20
Ice-cream 0.64 0.79 58 4 0.42 51 5
Sweets6 0.79 0.54 77 2 0.18 39 20
Convenience foods7 0.56 0.67 67 10 0.04 46 29
Savoury biscuits and crisps 0.70 0.70 62 4 0.29 39 12

Abbreviation: first administration of the New Zealand Adolescent Food Frequency Questionnaire (FFQtime1), second administration of the New Zealand Adolescent Food Frequency Questionnaire (FFQtime2), four-day estimated food records (4DFR), Spearman’s correlation coefficients (SCC), intraclass correlation coefficients (ICC), percent correctly classified (%CC), percent grossly misclassified (%GM).

1 Brown or wholegrain bread.

2 Low-fat milk, trim milk, calcium-fortified trim milk, rice milk, soy milk.

3 Whole-fat milk.

4 Sweet biscuits, cakes, muffins, doughnuts, fruit pies.

5 Muesli bars, fruit bars rice bubble bars.

6 Lollies, chocolate confectionery.

7 Pies, sausage rolls, pizza.

Wong et al.

Wong et al. Nutrition Journal 2012 11:65   doi:10.1186/1475-2891-11-65

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