Table 3.
The Pearson’s Correlation between the sHEI and the DSQ.
| Dietary Factor from the DSQ (Predicted Intake per Day) |
(a) Training Sample (n = 50) | (b) Confirmatory Sample (n = 398) |
|---|---|---|
| Total fruit and vegetable servings in cup equivalents including legumes and French fries (DSQfvl) | 0.74 | 0.49 |
| Total fruit and vegetable servings in cup equivalents including legumes and excluding French fries (DSQfvlnf) | 0.73 | 0.49 |
| Total fruit servings in cup equivalents (DSQfrt) | 0.85 | 0.49 |
| Total vegetable servings in cup equivalents including legumes and French fries (DSQvlall) | 0.63 | 0.60 |
| Total vegetable servings in cup equivalents including legumes and excluding French fries (DSQvlnf) | 0.63 | 0.59 |
| Dairy servings in cup equivalents (DSQdairy) | 0.69 | 0.49 |
| Added sugars in tsp (DSQsug) | 0.70 | 0.49 |
| Added sugars from sugar-sweetened beverages in tsp equivalents (DSQssb) | 0.74 | 0.57 |
| Whole grains in ounce equivalents (DSQwhgr) | 0.65 | 0.29 |
| Fiber in grams (DSQfib) | 0.67 | 0.44 |
| Calcium in milligrams (DSQcalc) | 0.78 | 0.66 |
The sHEI: the Short Healthy Eating Index; the DSQ: the Dietary Screener Questionnaire. Note: the DSQ variable names are indicated in parentheses in column 1.