Table 5.
Agreement of responses to dietary touchscreen questions at the baseline and repeat assessment centre visit
(κ Coefficients with quadratic weighting and 95 % confidence intervals)
| Participants who completed a repeat visit* | Participants who did not report changing their diet at repeat visit† | |||||
|---|---|---|---|---|---|---|
| Question | Percentage in same or adjacent category | Percentage in same category | κ | CI | κ | CI |
| Cooked vegetables | 81·7 | 41·6 | 0·53 | 0·52, 0·55 | 0·56 | 0·54, 0·57 |
| Raw/salad vegetables | 71·8 | 36·7 | 0·53 | 0·52, 0·55 | 0·56 | 0·55, 0·58 |
| Fresh fruit | 81·7 | 42·9 | 0·64 | 0·63, 0·65 | 0·68 | 0·67, 0·69 |
| Dried fruit | 71·9 | 51·4 | 0·52 | 0·51, 0·54 | 0·56 | 0·54, 0·57 |
| Fibre | 79·2 | 39·9 | 0·60 | 0·59, 0·61 | 0·63 | 0·62, 0·64 |
| Oily fish | 95·5 | 59·3 | 0·66 | 0·65, 0·67 | 0·68 | 0·67, 0·69 |
| Other fish | 96·0 | 57·7 | 0·53 | 0·52, 0·54 | 0·56 | 0·54, 0·57 |
| Processed meat | 89·9 | 52·2 | 0·62 | 0·61, 0·63 | 0·66 | 0·65, 0·67 |
| Poultry | 96·6 | 63·4 | 0·71 | 0·70, 0·72 | 0·74 | 0·73, 0·75 |
| Beef | 96·0 | 62·5 | 0·65 | 0·64, 0·66 | 0·67 | 0·66, 0·69 |
| Lamb | 98·2 | 70·5 | 0·63 | 0·62, 0·64 | 0·65 | 0·64, 0·67 |
| Pork | 97·4 | 68·4 | 0·60 | 0·59, 0·61 | 0·63 | 0·61, 0·64 |
For each item, people who answered ‘do not know’ or ‘prefer not to answer’ at either baseline or repeat visit were excluded. The sample size for each question is as follows: cooked vegetables, n 20 155; raw/salad vegetables, n 20 101; fresh fruit, n 20 263; dried fruit, n 20 116; fibre, n 19 221; oily fish, n 20 259; other fish, n 20 265; processed meat, n 20 300; poultry, n 20 302; beef, n 20 277; lamb, n 20 223; pork, n 20 237.
People who, at the repeat visit, reported that they made a major change to their diet in the past 5 years, or who responded with ‘prefer not to answer’ to this question were excluded. For each item, people who answered ‘do not know’ or ‘prefer not to answer’ at either baseline or repeat visit were also excluded. The sample size for each question is as follows: cooked vegetables, n 13 213; raw/salad vegetables, n 13 181; fresh fruit, n 13 282; dried fruit, n 13 191; fibre, n 12 603; oily fish, n 13 280; other fish, n 13 280; processed meat, n 13 306; poultry, n 13 306; beef, n 13 291; lamb, n 13 264; pork, n 13 278.