Table 3.
Proportion of individuals with low adherence (sensitivity) and high adherence (specificity) measured by both assessment methods.
| Variables | Sensitivity (low adherence) (%) | Specificity (high adherence) (%) |
| Fruits and berries | 80 | 70 |
| Vegetables | 70 | 82 |
| Unsalted nuts | 82 | 40 |
| Whole grains | 41 | 85 |
| Fish (lean and fat) | 33 | 87 |
| Red meat (processed and unprocessed) | 32 | 88 |
| Processed meat (white and red) | 77 | 56 |
| Sugar- and fat-rich foods | 73 | 100 |
| Drinks with added sugar | 33 | 87 |
| Low-fat dairy products | 90 | 55 |
| Margarines, butter, and oils | 62 | 66 |
| Ethanol | 80 | 65 |
| Dietary supplements | 64 | 49 |
| MVPAa scoreb | 100 | 65.5 |
aMVPA: moderate to vigorous physical activity.
bFischer exact test (P<.4).