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. Author manuscript; available in PMC: 2023 Nov 20.
Published in final edited form as: Nutr Today. 2020 Mar-Apr;55(2):75–81. doi: 10.1097/nt.0000000000000400

Table 3.

NOVA category assignments and NRFn.3 scores for 378 component foods of the Fred Hutch food frequency questionnaire

NOVA categories

NRF scores Total Sample Unprocessed Processed Ultra processed Culinary Ingredients Kappa Statistics* Spearman correlation coefficients*
N (%) 378 131 (35%) 37 (10%) 202 (53%) 8 (2%) - -

LIM per 100 kcal

Mean (SD) 18.6 (17.9) 7.4 (7.0) 22.7 (25.9) 24.8 (17.6) 27.1 (19.9) 0.497 0.551

NRFn.3 scores** Mean (SD)

NRF2.3 −1.7 (24.6) 18.9 (17.3) −4.2 (22.1) −13.6 (19.6) −26.4(19.8) −0.550 −0.611
NRF4.3 15.5 (45.5) 49.3 (51.9) 5.3 (16.5) −2.9 (30.1) −25.5 (19.9) −0.540 −0.581
NRF5.3 22.6 (51.5) 58.4 (56.8) 9.9 (20.0) 3.6 (38.5) −25.3 (19.8) −0.519 −0.551
NRF6.3 37.9 (70.4) 84.5 (84.2) 21.9 (32.3) 12.9 (47.7) −22.7 (19.8) −0.476 −0.495
NRF7.3 43.3 (77.4) 91.2 (91.9) 25.0 (33.7) 18.0 (56.4) −18.1 (24.0) −0.466 −0.500
NRF8.3 48.4 (81.9) 98.9 (98.5) 29.5 (35.5) 21.7 (58.8) −17.8 (24.1) −0.466 −0.493
NRF9.3 53.0 (86.6) 107.1 (105.0) 32.7 (37.6) 24.5 (60.6) −17.5 (24.2) −0.468 −0.495
*

all Correlations are significant at the 0.001 level.

**

Mean values were statistically different (at 0.001 significance level) across NOVA categories.