Table 5.

Spearman rank correlations (ρ) and concordance correlation coefficients (ρ_c) between participants’ composed meals using the two meal instruments by body mass index (BMI).

Composed meal		BMI < 25 (n=18)		BMI ≥ 25 (n=33)
		ρa	ρc a	ρa	ρc a
Reported intake b
	Total energy, kJ	0.76	0.63	0.67	0.73
	Total energy including drinks, kJ	0.76	0.64	0.82	0.74
	Total meal, g	0.68	0.70	0.70	0.66
	Total carbohydrates, kJ	0.34	0.44	0.70	0.85
	Total carbohydrates, g	0.49	0.60	0.77	0.78
	Total proteins, kJ	0.60	0.59	0.75	0.86
	Total proteins, g	0.76	0.59	0.69	0.76
	Total fat, kJ	0.42	0.30	0.66	0.79
	Total fat, g	0.57	0.52	0.68	0.71
Food items (number of)
	Potatoes	0.38	0.31	0.75	0.79
	Meat, pork chops	0.59	0.55	0.74	0.77
	Green peas, tbsp	0.70	0.41	0.65	0.53
	Gravy, tbsp	0.49	0.53	0.57	0.50
	Bread, slices	0.62	0.59	0.76	0.71
	Cucumber, slices	0.23	0.41	0.57	0.53

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

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