Table 2.

Associations between the components of the 12-component modified Japanese Diet Index (mJDI₁₂) and the log nutrient density score (n = 2221)

	β b	SE c	P-value	Standardized β d
Food components of the mJDI12 (Dummy variable) a
Rice	−0.07	0.010	< 0.001	−0.1
Miso	0.01	0.010	0.444	–
Fish and shellfish	0.04	0.009	< 0.001	0.1
Green and yellow vegetables	0.18	0.009	< 0.001	0.3
Seaweeds	0.05	0.009	< 0.001	0.1
Pickles	0.00	0.009	0.863	–
Green tea	0.07	0.009	< 0.001	0.1
Beef and pork	0.05	0.009	< 0.001	0.1
Coffee	0.01	0.009	0.437	–
Soybeans and soybean foods	0.08	0.009	< 0.001	0.2
Fruit	0.11	0.009	< 0.001	0.2
Mushrooms	0.04	0.009	< 0.001	0.1
Energy (kcal)	−0.00005	0.00001	< 0.001

^aDummy variable: 0 points (reference) vs. 1 point. 0 points: daily intake <sex-specific median for rice, miso, fish and shellfish, green and yellow vegetables, seaweed, pickles, green tea, soybeans and soybean foods, fruit, and mushrooms, and daily intake ≥sex-specific median for beef and pork, and coffee; 1 point: otherwise

^bNon-standardized regression coefficient (i.e. the expected change in the log nutrient density score when the JDI score for one food component increases from 0 to 1 while the others remain fixed)

^cStandard error of the non-standardized regression coefficient β (i.e. an indication of how much the point estimated β is likely to vary from the corresponding population parameter)

^dStandardized regression coefficient (referring to per standard deviation increase in the predictor variable and implying the relative importance of the relationship of food components with the log nutrient density score; i.e. the weight). Only standardized β values for food components with P < 0.05 are listed