Table 7.

Mean difference, standard deviation, weighted kappa coefficient, and Spearman coefficient for evaluated entries.

Entry name	Mean difference (95% CI)	S.D.	Weighted kappa coefficient (95% CI)	Spearman coefficient
Soup, cream	−0.21 (−0.30 to −0.11)	0.44	0.64 (0.53–0.76)	0.71
Egg, scrambled	−0.07 (−0.14 to −0.01)	0.31	0.80 (0.68–0.93)	0.81
Fish, white, boneless, sliced	−0.43 (−0.56 to −0.30)	0.59	0.85 (0.81–0.89)	0.96
Blueberry	−0.01 (−0.07 to 0.04)	0.25	0.88 (0.79–0.98)	0.90
Strawberry	−0.09 (−0.16 to −0.01)	0.32	0.82 (0.72–0.91)	0.87
Mushroom, sliced	−0.23 (−0.34 to −0.12)	0.50	0.83 (0.76–0.89)	0.91
Pasta, spaghetti	0.21 (0.12 to 0.30)	0.41	0.92 (0.89–0.95)	0.94
Rice, white, regular	0.05 (−0.02 to 0.12)	0.31	0.84 (0.76–0.93)	0.91
Beef, lean, sliced	−0.46 (−0.58 to −0.34)	0.55	0.45 (0.34–0.57)	0.62
Chicken, boneless, pieces	−0.20 (−0.30 to −0.09)	0.46	0.94 (0.91–0.96)	0.93
Peanut	−0.61 (−0.72 to −0.50)	0.49	0.23 (0.16–0.30)	0.44
Broccoli, florets	0.18 (0.10 to 0.27)	0.39	0.79 (0.73–0.85)	0.95
Beansprout	−0.02 (−0.06 to 0.01)	0.16	0.95 (0.88–1.02)	0.95
Kailan	−0.06 (−0.12 to 0.00)	0.29	0.96 (0.93–0.99)	0.96