Table 4.

Spearman correlation coefficients between food group intakes estimated based on the food composition database and those estimated based on the dish composition database (DCD)^†, with use of standard portion size data or reported portion size data

	Men (n 196)		Women (n 196)
Food group (g/d)	Standard portion size‡	Reported portion size§	Standard portion size‡	Reported portion size§
Rice	0·74	0·97	0·76	0·95
Noodles	0·89	0·90	0·89	0·92
Bread	0·86	0·94	0·86	0·92
Other grain products	0·40	0·44	0·42	0·46
Nuts	0·46	0·41	0·27	0·40
Pulses	0·76	0·80	0·72	0·74
Potatoes	0·63	0·71	0·63	0·70
Sugar	0·36	0·39	0·44	0·49
Confectioneries	0·81	0·87	0·68	0·76
Animal fats	0·19	0·23	0·37	0·35
Oils	0·36	0·51	0·25	0·42
Fruits	0·90	0·91	0·89	0·96
Green and yellow vegetables	0·51	0·70	0·49	0·71
Other vegetables	0·48	0·76	0·38	0·74
Pickled vegetables	0·74	0·77	0·72	0·73
Mushrooms	0·38	0·48	0·49	0·56
Seaweeds	0·44	0·43	0·49	0·50
Fruit and vegetable juice	0·62	0·63	0·56	0·62
Seasonings and spices	0·30	0·33	0·27	0·35
Alcoholic beverages	0·90	0·92	0·71	0·74
Tea and coffee	0·58	0·76	0·60	0·76
Soft drinks	0·56	0·54	0·57	0·53
Fish and shellfish	0·75	0·83	0·72	0·82
Meats	0·61	0·77	0·53	0·70
Eggs	0·61	0·67	0·69	0·73
Dairy products	0·83	0·87	0·75	0·84

^†DCD for 128 kinds of dishes developed from 16 d dietary records in 126 men and 126 women.

^‡Food group intake estimated using the weight of each dish in the DCD.

^§Estimated food group intake calculated by adjusting weight of a food group of a dish in the DCD by reported portion size of the dish in the dietary records. The calculation method was as follows: estimated food group intake from a dish adjusted by reported portion size = weight of a food group in the dish in the DCD (g) × reported portion size of the dish in the dietary records (g)/standard portion size of the dish in the DCD (g).