Table 2.
Correlation coefficient of energy and nutrients between FFQ and three days of 24-h dietary recall
| Energy and Nutrients | Unadjusteda | Energy adjustedb | Age, gender, place adjustedc | Age, gender, place & energy adjustedc | De-attenuated |
|---|---|---|---|---|---|
| Energy (kcal) | 0.739** | – | 0.481** | – | 0.769** |
| Protein (g) | 0.555** | 0.182* | 0.490** | 0.210* | 0.612** |
| (% energy) | 0.131 | – | – | – | – |
| Fat (g) | 0.424** | 0.686** | 0.576** | 0.617** | 0.443** |
| (% energy) | 0.800** | – | – | – | – |
| Carbohydrate (g) | 0.776** | 0.530** | 0.396** | 0.475** | 0.801** |
| (% energy) | 0.663** | – | – | – | – |
| Vitamin A (μg) | 0.384** | 0.145 | 0.147 | 0.084 | 0.427** |
| β carotene (μg) | 0.309** | 0.306** | 0.204* | 0.278** | 0.338** |
| Vitamin D (μg) | 0.015 | 0.060 | 0.174* | 0.048 | 0.017 |
| Vitamin E (mg) | 0.479** | 0.635** | 0.494** | 0.538** | 0.488** |
| Vitamin C (mg) | 0.399** | 0.064 | 0.186* | 0.016 | 0.706** |
| Thiamine (mg) | 0.598** | 0.385** | 0.471** | 0.370** | 0.688** |
| Riboflavin (mg) | 0.516** | 0.142 | 0.394** | 0.101 | 0.565** |
| Niacin (mg) | 0.553** | 0.186* | 0.434** | 0.183* | 0.618** |
| Pyridoxine (mg) | 0.738** | 0.210* | 0.388** | 0.129 | 0.786** |
| Folate (μg) | 0.537** | 0.043 | 0.243** | 0.015 | 0.588** |
| Calcium (mg) | 0.326** | −0.017 | 0.149 | −0.043 | 0.359** |
| Iron (mg) | 0.530** | 0.157 | 0.248** | 0.110 | 0.568** |
| Magnesium (mg) | 0.708** | 0.118 | 0.330** | 0.064 | 0.765** |
| Phosphorus (mg) | 0.665** | 0.070 | 0.456** | 0.047 | 0.722** |
| Potassium (mg) | 0.617** | 0.243** | 0.468** | 0.229** | 0.657** |
| Sodium (mg) | 0.342** | 0.281** | 0.410** | 0.276** | 0.400** |
| Sodium (mg)d | 0.625** | 0.551** | 0.510** | 0.536** | 0.628** |
| Zinc (mg) | 0.161 | 0.206* | 0.138 | 0.167* | 0.188* |
Correlation was performed between Last FFQ & average of 24-h **Correlation is significant at the 0.01 level; *Correlation is significant at the 0.05 levelaPearson correlation coefficient used for energy and macronutrient; Spearman rank correlation coefficient was used for micronutrientsbSpearman rank correlation coefficient was performed;cNon-parametric partial correlation was performeddincluded cooking salt