Table 3. Correlation coefficients of FFQ1 and FFQ2.

variables	Spearman		Pearson		ICC
	Ra	Rb	R c	Rd	Rc	Rd
Food groups
Cereal (g)	0.53	0.50	0.50	0.53	0.42	0.45
Pickled vegetable (g)	0.23	0.23	0.28	0.19	0.30	0.28
Egg (g)	0.44	0.51	0.42	0.46	0.44	0.41
Meat (g)	0.60	0.39	0.58	0.40	0.58	0.45
Fish and shellfish (g)	0.56	0.35	0.52	0.33	0.52	0.43
Milk (g)	0.51	0.39	0.44	0.42	0.50	0.52
Snack and nut (g)	0.52	0.53	0.53	0.51	0.50	0.45
Bean (g)	0.56	0.52	0.53	0.53	0.53	0.48
Vegetable (g)	0.26	0.10	0.28	0.14	0.28	0.18
Fruit (g)	0.61	0.54	0.64	0.57	0.65	0.64
Cooking oil (g)	0.34	0.25	0.27	0.26	0.26	0.29
Nutrients
Energy (Kcal)	0.60	−	0.59	−	0.57	−
Protein (g)	0.61	0.41	0.62	0.42	0.61	0.42
Fat (g)	0.42	0.26	0.42	0.29	0.42	0.29
Fiber (g)	0.51	0.37	0.51	0.37	0.51	0.36
Carbohydrate (g)	0.53	0.54	0.50	0.51	0.45	0.37
Vitamin A (µg)	0.35	0.17	0.34	0.17	0.34	0.23
Carotene (µg)	0.28	0.15	0.28	0.16	0.28	0.23
Thiamin (mg)	0.58	0.41	0.59	0.40	0.57	0.33
Riboflavin (mg)	0.51	0.35	0.53	0.31	0.51	0.30
Niacin (mg)	0.55	0.39	0.54	0.37	0.53	0.30
Vitamin E (mg)	0.44	0.28	0.37	0.30	0.37	0.30
Sodium (mg)	0.25	0.14	0.29	0.13	0.28	0.20
Calcium (mg)	0.42	0.14	0.43	0.24	0.43	0.27
Iron (mg)	0.59	0.26	0.56	0.27	0.55	0.27
Vitamin C (mg)	0.34	0.17	0.33	0.20	0.32	0.24
Cholesterol (mg)	0.56	0.63	0.64	0.50	0.62	0.56

^acrude correlation coefficients.

^bdata were energy-adjusted.

^cdata were log-transformed.

^ddata were log-transformed and energy-adjusted.