Table 2.
Intraclass correlation coefficients (ICC) and confidence intervals (CI) for each task phase.
Task phase | Food type | ICC* | Lower CI | Upper CI | |
---|---|---|---|---|---|
Study 1 | Health | Low fat | 0.678 | 0.399 | 0.956 |
High fat | 0.872 | 0.749 | 0.995 | ||
|
|||||
Taste | Low fat | 0.779 | 0.577 | 0.982 | |
High fat | 0.890 | 0.783 | 0.997 | ||
|
|||||
Choice | Low fat | 0.416 | −0.009 | 0.842 | |
High fat | 0.841 | 0.689 | 0.992 | ||
| |||||
Study 2 | Health | Low fat | 0.787 | 0.622 | 0.952 |
High fat | 0.654 | 0.405 | 0.902 | ||
|
|||||
Taste | Low fat | 0.592 | 0.311 | 0.873 | |
High fat | 0.795 | 0.636 | 0.954 | ||
|
|||||
Choice | Low fat | 0.259 | −0.145 | 0.663 | |
High fat | 0.738 | 0.541 | 0.935 |
Classification of ICC values: Poor (< 0.40), Fair (0.4 – 0.6), Good (0.6 – 0.75), Excellent (0.75 –1.0) (Cicchetti, 1994).