Table 4.
Determinants of diet quality of masters athletics from Great Britain.
| 1. | 2. | 3. | 4. | 5. | 6. | 7. | 8. | 9. | 10. | 11. | 12. | 13. | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 1. diet quality | - | ||||||||||||
| 2. age | −0.31 | - | |||||||||||
| 3. number of meals daily | 0.05 | 0.15 | - | ||||||||||
| 4. wholemeal bread | 0.32 | −0.44 * | −0.02 | - | |||||||||
| 5. grains and groats | 0.08 | −0.28 | −0.14 | 0.30 | - | ||||||||
| 6. milk | 0.33 | −0.16 | −0.59 * | 0.08 | −0.20 | - | |||||||
| 7. fermented milk beverages | 0.21 | 0.14 | 0.14 | 0.25 | −0.39 | 0.06 | - | ||||||
| 8. curd | −0.05 | 0.04 | 0.45 * | 0.03 | −0.24 | −0.24 | 0.36 | - | |||||
| 9. white meat | −0.20 | −0.04 | 0.03 | −0.10 | −0.47 * | 0.20 | −0.09 | −0.03 | - | ||||
| 10. fish | 0.35 | 0.14 | 0.42 | −0.25 | 0.00 | −0.29 | −0.11 | 0.11 | 0.09 | - | |||
| 11. legumes | 0.35 | −0.20 | 0.27 | −0.24 | −0.25 | −0.03 | −0.04 | 0.33 | −0.11 | 0.10 | - | ||
| 12. fruits | 0.61 * | −0.12 | −0.22 | 0.05 | 0.30 | 0.10 | −0.03 | −0.16 | −0.27 | 0.10 | 0.15 | - | |
| 13. vegetables | 0.52 * | −0.09 | 0.06 | 0.14 | −0.04 | 0.13 | −0.30 | −0.30 | −0.11 | 0.19 | 0.19 | 0.16 | - |
| Descriptive statistics of consumption frequency and related variables (median, Q1, Q3) | |||||||||||||
| Median | 31.00 | 50.00 | 3.0 | 0.50 | 0.14 | 0.06 | 0.50 | 0.06 | 0.50 | 0.14 | 0.14 | 1.00 | 2.00 |
| Q1 | 26.60 | 44.00 | 3.0 | 0.00 | 0.06 | 0.06 | 0.06 | 0.00 | 0.14 | 0.14 | 0.06 | 1.00 | 1.00 |
| Q3 | 36.30 | 57.00 | 4.0 | 1.00 | 0.50 | 1.00 | 1.00 | 0.50 | 0.50 | 0.50 | 0.50 | 2.00 | 2.00 |
Spearman’s rank correlation coefficient, *—statistically significant, p < 0.05—a statistically significant value.