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Table 3 Cross classification of consumers according to frequency of intake and kappa coefficients for the 8 herbs and spices most frequently consumed in the study population

From: Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records

 

n

% correct quartile

% adjacent quartile

% opposite quartile

kappa

Basil, dry

96

42

43

2

0.23

Basil, fresh

87

63

29

0

0.51

Cinnamon/cassia

125

51

40

0

0.35

Oregano, dry

114

52

42

2

0.36

Pepper

140

41

48

3

0.21

Spice blend, Barbeque

103

55

36

1

0.40

Spice blend, Curry

115

62

31

0

0.49

Spice blend, Taco

89

61

36

0

0.48

  1. FFQ, food frequency questionnaire; HSR, Herbs and spice record.
  2. Consumers defined by the FFQ.
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Nutrition Journal

ISSN: 1475-2891

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