Table 1.

Dietary components and the Meal IQ score estimated from weighed foods and digital images (median and 5th and 95th percentiles)

Components	n	Actual content from weighed foods: median (P5, P95)§	Estimated content from digital images: median (P5, P95)§	P values for differences	Classified into same/same or adjacent quartile (%)	Correlation coefficients Spearman$
Fruits (g)	67	87 (13; 195)	80 (15; 174)	<0.0001	84/100	0.96
Vegetables (g)	130	52 (10; 141)	48 (10; 125)	0.0003	76/100	0.96
Fish (g)	21	24 (11; 50)	22 (7; 52)	0.0611	81/100	0.89
Fat units	191	1.5 (0; 4.5)	1.5 (0; 5)	0.0855	79/99	0.93
Saturated fat units	191	1.5 (0; 4)	1.5 (0; 4)	0.0457	72/99	0.91
Starchy units	191	1.75 (0.5; 3.5)	1.75 (0.5; 3)	0.2344	74/98	0.89
Whole grain units	191	1 (0; 2.5)	1 (0; 2)	0.0615	87/100	0.96
Meal IQ score	191	16 (5; 20)	16 (6; 20)	0.3394	80/100	0.97

^§P5: 5th percentile; P95: 95th percentile.

^$All Spearman's correlation coefficients were significant, P<0.001.

P values for Wilcoxon signed-rank test and cross-classification and correlation analysis between values estimated by the digital and the weighed foods.