Table 4.
Number and percentage of selections of correct, adjacent or distal† food pictures (picture No1 and picture No6 in all photo series); study participants (n 103) selected on the basis of the target population of the Greek national nutrition and health survey (HYDRIA) using convenience sampling
| Picture No1 | Picture No6 | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Correct | Adjacent | Distal | Correct | Adjacent | Distal | |||||||||
| Food group | Overall n | n | % | n | % | n | % | Overall n | n | % | n | % | n | % |
| Cereals and cereal-based dishes | 46 | 36 | 78 | 8 | 17 | 2 | 4 | 57 | 34 | 60 | 22 | 39 | 1 | 2 |
| Vegetables and legumes | 61 | 49 | 80 | 11 | 18 | 1 | 2 | 65 | 25 | 38 | 38 | 58 | 2 | 3 |
| Fruit and nuts | 23 | 11 | 48 | 10 | 43 | 2 | 9 | 30 | 14 | 47 | 13 | 43 | 3 | 10 |
| Potatoes | 19 | 17 | 89 | 2 | 11 | 0 | 0 | 14 | 10 | 71 | 0 | 0 | 4 | 29 |
| Meat and meat-based dishes | 32 | 23 | 72 | 8 | 25 | 1 | 3 | 33 | 28 | 85 | 4 | 12 | 1 | 3 |
| Seafood and seafood-based dishes | 50 | 36 | 72 | 12 | 24 | 2 | 4 | 59 | 34 | 58 | 13 | 22 | 12 | 20 |
| Cheese | 5 | 2 | 40 | 1 | 20 | 2 | 40 | 6 | 4 | 67 | 0 | 0 | 2 | 33 |
| Traditional pies and savoury pastry | 29 | 15 | 52 | 11 | 38 | 3 | 10 | 21 | 21 | 100 | 0 | 0 | 0 | 0 |
| Sweets and sweet bakery products | 36 | 23 | 64 | 5 | 14 | 8 | 22 | 57 | 31 | 54 | 15 | 26 | 11 | 19 |
| Soups and sauces | 32 | 21 | 66 | 9 | 28 | 2 | 6 | 32 | 23 | 72 | 8 | 25 | 1 | 3 |
| Spreads | 10 | 6 | 60 | 4 | 40 | 0 | 0 | 8 | 3 | 38 | 1 | 13 | 4 | 50 |
†
‘Correct’ corresponds to selections of pictures of the displayed portions; ‘adjacent’ corresponds to selections of picture No2, when the quantity in picture No1 was displayed, or selections of picture No5, when the quantity in picture No6 was displayed; and ‘distal’ refers to any other selection.