Table 3.

Food and beverages served – means, reliability, and validity

				Reliability		Validity
Food or beverage provision	Source	Means (range day 1–4)	p-value means	ICC 1-day	ICC 4-day	Corr (days)	Corr (avg)	Avg dev	Dev as % of mean
Food
Total grains	Obs	2.75 – 2.96	0.49	0.16	0.42	0.14 – 0.35	0.25	0.20	7.9 %
	Avg staff	2.27 – 2.73	0.02	0.25	0.57
Meat or alternative	Obs	1.00 – 1.33	0.15	0.14	0.40	0.05 – 0.61	0.32	0.01	1.2 %
	Avg staff	1.01 – 1.09	0.95	0.24	0.56
Fruit (not juice)	Obs	1.38 – 1.71	0.11	0.28	0.61	0.05 – 0.64	0.53	0.13	9.2 %
	Avg staff	1.20 – 1.48	0.38	0.32	0.65
Vegetables (non-potatoes)	Obs	0.76 – 0.98	0.13	0.07	0.22	0.29 – 0.63	0.40	0.02	2.7 %
	Avg staff	0.71 – 0.94	0.15	0.06	0.20
Beverages
Milk	Obs	1.91 – 2.10	0.62	0.32	0.65	0.60 – 0.69	0.85	0.05	2.4 %
	Avg staff	1.90 – 1.93	0.97	0.45	0.77
100 % Fruit Juice (oz)	Obs	3.02 – 3.80	0.77	0.38	0.71	0.36 – 0.53	0.51	−0.77	18.0 %
	Avg staff	3.55 – 4.61	0.37	0.36	0.70
Water (oz)	Obs	3.12 – 3.35	1.00	0.61	0.86	0.48 – 0.58	0.63	−0.60	14.9 %
	Avg staff	3.29 – 4.00	0.78	0.55	0.83

All provisions are number of offerings, except FJ and water in ounces

P-values represent a statistical comparison of the equivalence of means for each day of reporting (means on days 1–4) for each reporter. P-values >0.05 indicate no statistical difference between means across days

ICC Intraclass correlation, Corr Pearson correlation, Dev Difference (observation – staff report)