Table 4.

Spearman rank correlations (ρ) and concordance correlation coefficients (ρ_c) between the participants’ composed meals using the two meal instruments (N=51).

Composed meal		ρa	ρc a
Reported intake b
	Total energy, kJ	0.70	0.70
	Total energy including drinks, kJ	0.79	0.72
	Total meal, g	0.72	0.68
	Total carbohydrates, kJ	0.59	0.76
	Total carbohydrates, g	0.69	0.75
	Total proteins, kJ	0.70	0.81
	Total proteins, g	0.71	0.71
	Total fat, kJ	0.58	0.66
	Total fat, g	0.63	0.65
Food items (number of)
	Potatoes	0.65	0.72
	Meat, pork chops	0.69	0.70
	Green peas, tbsp	0.65	0.47
	Gravy, tbsp	0.48	0.50
	Bread, slices	0.71	0.67
	Cucumber, slices of 5	0.46	0.47

^a All are statistically significant (P<.05).

^b If not noted, reported intake is excluding intake from beverages.