Table 2.

Correlations between the calculated nutrient content of the meal components and the nutrient components of the Meal Index of dietary Quality (Meal IQ; n 254)

Component		Correlation
Calculated from weights of ingredients in the meals	Estimated values	Spearman correlation coefficient	P value
Fat (%E)	Starch units – fat units	−0·77	<0·0001
Saturated fat (%E)	Saturated fat units	0·76	<0·0001
Fibre (g)	Whole grain and potatoes units	0·56	<0·0001
Added sugar (%E)	Snack product score	0·57	<0·0001

%E, percentage of food energy.