. 2021 Jul 17;18(14):7614. doi: 10.3390/ijerph18147614

Table 2.

Determinants of diet quality of masters athletics from Poland.

	1.	2.	3.	4.	5.	6.	7.	8.	9.	10.	11.	12.	13.
1. diet quality	-
2. age	−0.15	-
3. number of meals daily	0.55 *	−0.34 *	-
4. wholemeal bread	0.45 *	−0.01	0.28 *	-
5. grains and groats	0.57 *	−0.20	0.22	0.14	-
6. milk	0.51 *	−0.06	0.28 *	0.16	0.19	-
7. fermented milk beverages	0.57 *	−0.14	0.39 *	0.06	0.42	0.33 *	-
8. curd	0.38 *	−0.05	0.21	0.12	0.08	0.36	0.20	-
9. white meat	0.36 *	−0.17	0.27	0.07	0.07	−0.02	0.07	−0.01	-
10. fish	0.38 *	−0.07	0.26	0.13	0.18	0.03	0.07	0.07	0.34 *	-
11. legumes	0.32 *	−0.06	0.14	−0.02	0.30	0.10	0.37	−0.14	0.15	0.29 *	-
12. fruits	0.76 *	−0.05	0.52 *	0.29 *	0.32 *	0.34 *	0.37 *	0.17	0.23	0.26	0.18	-
13. vegetables	0.68 *	−0.14	0.22	0.10	0.47 *	0.06	0.33	0.07	0.40 *	0.38 *	0.37 *	0.55 *	-
Descriptive statistics of consumption frequency and related variables (median, Q1, Q3)
Median	25.50	50.00	4.0	0.14	0.14	0.50	0.50	0.14	0.50	0.14	0.14	1.00	1.00
Q₁	17.30	43.00	3.0	0.06	0.06	0.06	0.06	0.06	0.14	0.06	0.06	0.50	0.50
Q₃	40.30	58.00	4.0	0.50	1.00	1.00	1.00	0.50	0.50	0.14	0.14	2.00	2.00

Spearman’s rank correlation coefficient, *—statistically significant, p < 0.05—a statistically significant value.