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. 2015 Jan 27;18(14):2550–2558. doi: 10.1017/S1368980014003218

Table 3.

Comparison of energy and energy-adjusted daily nutrient intakes as measured through the average of the two FFQ and the mean of the 6 d food records (6dFR) among a convenience sample of ninety-two Puerto Rican adults (≥21 years) from the Medical Sciences Campus, University of Puerto Rico, 2010

Average of two FFQ Mean of 6dFR Pearson correlation De-attenuated correlation
Nutrient Mean sd Mean sd Difference (%)* r P value r P value Paired t test P value
Energy (kJ) 9883 3443 7690 2159 16·4 0·45 <0·01 0·48 <0·01 0·00
Fat (g) 82·9 16·1 72·8 11·4 9·4 0·33 <0·01 0·36 <0·01 0·00
Carbohydrate (g) 300 49 221 32 23·9 0·27 <0·01 0·28 <0·01 0·00
Protein (g) 92·4 16·7 77·8 11·9 14·1 0·41 <0·01 0·43 <0·01 0·00
Cholesterol (mg) 316 110 248 66 14·5 0·47 <0·01 0·60 <0·01 0·00
Saturated fat (g) 30·2 7·9 24·4 4·7 14·7 0·19 0·064 0·20 0·049 0·00
Monounsaturated fat (g) 28·2 5·6 26·5 5·0 2·6 0·25 0·014 0·29 <0·01 0·03
Polyunsaturated fat (g) 17·7 4·3 15·8 4·3 6·6 0·32 <0·01 0·34 <0·01 0·00
Dietary fibre (g) 18·8 6·1 13·1 4·0 26·1 0·35 <0·01 0·36 <0·01 0·00
Vitamin A (µg RE) 6177 2642 5918 5246 2·3 0·43 <0·01 0·45 <0·01 0·00
β-Carotene equivalents (µg) 2499 1504 2776 3115 −16·3 0·39 <0·01 0·41 <0·01 0·00
Vitamin D (µg) 5·2 2·2 4·6 2·2 7·7 0·50 <0·01 0·54 <0·01 0·00
Vitamin E (α-tocopherol, mg) 9·1 3·0 7·4 2·7 13·1 0·19 0·064 0·20 0·053 0·00
Vitamin K (µg) 74·6 25·1 62·8 30·0 11·5 0·28 <0·01 0·29 <0·01 0·00
Vitamin C (mg) 96·8 41·7 127 228 −25·5 0·50 <0·01 0·59 <0·01 0·06
Thiamin (mg) 1·8 0·4 1·5 0·3 15·8 0·12 0·253 0·12 0·235 0·00
Riboflavin (mg) 2·3 0·6 1·7 0·4 24·0 0·37 <0·01 0·38 <0·01 0·00
Niacin (mg) 25·3 8·2 23·2 4·5 2·9 0·36 <0·01 0·38 <0·01 0·03
Pantothenic acid (mg) 5·8 1·7 4·4 1·3 17·5 0·26 0·013 0·27 <0·01 0·00
Vitamin B6 (mg) 2·4 1·3 1·9 0·5 8·0 0·27 0·010 0·28 <0·01 0·00
Folate (µg) 425 131 342 94 14·6 0·29 <0·01 0·31 <0·01 0·00
Vitamin B12 (µg) 7·5 3·7 4·5 2·2 33·2 0·27 <0·01 0·31 <0·01 0·00
Ca (mg) 115·8 293·0 762·1 270·1 33·5 0·58 <0·01 0·63 <0·01 0·00
P (mg) 1482 249 1092 190 25·2 0·44 <0·01 0·46 <0·01 0·00
Mg (mg) 327 68 237 49 26·5 0·59 <0·01 0·61 <0·01 0·00
Fe (mg) 16·7 3·6 12·8 2·9 20·8 0·29 <0·01 0·30 <0·01 0·00
Zn (mg) 13·5 2·5 9·6 2·5 26·9 0·37 <0·01 0·41 <0·01 0·00
Cu (mg) 1·4 0·3 1·0 0·2 29·3 0·50 <0·01 0·52 <0·01 0·00
Se (µg) 134 29 110 19 15·3 0·27 <0·01 0·29 <0·01 0·00
Na (mg) 5797 1231 3271 612 41·6 0·45 <0·01 0·47 <0·01 0·00
K (mg) 2861 550 2158 471 23·2 0·52 <0·01 0·54 <0·01 0·00
Mn (mg) 4·2 1·6 2·5 0·8 34·3 0·49 <0·01 0·51 <0·01 0·00
Trans-fat (g) 3·2 0·7 2·5 0·9 20·7 0·10 0·337 0·11 0·309 0·00
n 3 Fatty acids (g) 1·8 0·5 1·6 0·5 1·0 0·13 0·204 0·17 0·103 0·04

RE, retinol equavalents.

*

Percentage difference calculated individually as the difference between the value obtained from the FFQ and the value obtained from the food records.