Table 3.
Spearman correlation coefficient between FFQ and 3x24HR (n = 124)
| Spearman correlation coefficients r | |||
|---|---|---|---|
| Food groups (g/d) | crude | De-attenuated | Energy adjusted & de-attenuated |
| Beverages | 0.22* | 0.24* | 0.24* |
| Dairy | 0.60** | 0.69** | 0.61** |
| Bread | 0.19* | 0.19* | 0.19* |
| Cereals | 0.33* | 0.35* | 0.35* |
| Meats/poultry | 0.16 | 0.17 | 0.16 |
| Fish | 0.03 | 0.03 | 0.03 |
| Fruits | 0.40** | 0.43** | 0.41** |
| Vegetables | 0.13 | 0.13 | 0.13 |
| Sweets | 0.31* | 0.32* | 0.31* |
| Oils & dressing | 0.46** | 0.48** | 0.47** |
| Nutrients | |||
| Energy (MJ/d) | 0.38** | 0.54** | |
| Protein (E%) | 0.28 | 0.32 | |
| Fat (E%) | 0.27* | 0.28* | |
| SFA (g/d) | 0.51** | 0.54** | 0.53** |
| MUFA (g/d) | 0.52** | 0.54** | 0.60** |
| PUFA (g/d) | 0.47** | 0.48** | 0.47** |
| Carbohydrate (E%) | 0.09 | 0.09 | |
| Added sugar (g/d) | 0.37** | 0.38** | 0.39** |
| Dietary fiber (g/d) | 0.32* | 0.33* | 0.33* |
| Vitamin C (mg/d) | 0.21* | 0.22* | 0.22* |
| Calcium m(g/d) | 0.46** | 0.51** | 0.51** |
| Iron (g/d) | 0.40* | 0*.41 | 0.41* |
De-attenuated, correlation coefficients adjusted for within-person variation using ANOVA to estimate within- and between-person variance and ratio
*p < 0.05, significant Spearman correlation
**p < 0.001, significant Spearman correlation