Table 3.
The association of serving size and calorie among different foods 1.
| N | Serving Size Range | Serving Size (g or mL) 2 |
Calories (kcal) 2 |
Calories Density 2 | Serving Size vs. Calories (r) 3 |
|
|---|---|---|---|---|---|---|
| Snacks | ||||||
| Cookies | 176 | 4.0–88.0 | 26.0 (14.8) a | 131.7 (71.1) a | 4.99 (0.49) c | 0.97 ** |
| Bread | 80 | 11.0–180.0 | 101.0 (33.0) c | 319.0 (163.1) b | 3.43 (1.00) b | 0.87 ** |
| Ready-to-eat cereal | 68 | 20.0–50.0 | 35.0 (15.0) b | 132.8 (48.6) a | 3.82 (0.26) b | 0.97 ** |
| Pudding/jelly | 37 | 19.3–190.0 | 130.0 (65.0) c | 112.4 (57.0) a | 1.00 (0.37) a | 0.36 * |
| Drinks | ||||||
| Fruit/vegetable juice | 66 | 125.0–650.0 | 250.0 (100.0) b | 107.5 (54.3) a | 0.43 (0.09) a | 0.79 ** |
| Flavored milk | 60 | 125.0–440.0 | 285.0 (114.5) bc | 177.6 (68.8) c | 0.64 (0.09) b | 0.87 ** |
| Fermented milk | 44 | 100.0–359.0 | 213.0 (113.4) a | 132.6 (82.2) ab | 0.65 (0.16) b | 0.87 ** |
| Soymilk/rice milk | 41 | 190.0–450.0 | 250.0 (187.5) bc | 133.3 (81.9) b | 0.52 (0.18) c | 0.78 ** |
| Milk tea | 35 | 236.5–400.0 | 315.3 (132.5) c | 156.0 (66.5) bc | 0.53 (0.19) c | 0.60 ** |
1 Data are presented as median (IQR) nutritional content per serving. 2 Using a Kruskal–Wallis H test. 3 Using a Spearman’s rank correlation analysis. * p ≤ 0.05, ** p ≤ 0.001. Values in a column not sharing the same superscript letter (a–c) differed significantly, p < 0.05.