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Table 2 Test-retest reliability and relative validity of the New Zealand Adolescent Food Frequency Questionnaire (NZAFFQ): Spearman’s correlation coefficients, intraclass correlation coefficients, percent correctly classified and grossly misclassified into thirds of food group intake

From: Reliability and relative validity of a food frequency questionnaire to assess food group intakes in New Zealand adolescents

 

Test-retest reliability (n = 52)(FFQtime1 vs. FFQtime2)

Relative validity (n = 41)(FFQtime1 vs. 4DFR)

Food Groups

SCC

ICC

% CC

% GM

SCC

% CC

% GM

Fruit juice or cordials

0.46

0.57

61

10

0.40

46

10

Artificially sweetened drinks

0.82

0.68

80

4

0.25

56

24

Tea or coffee

0.85

0.70

88

4

0.43

63

20

Milky or chocolate drinks

0.75

0.81

67

2

0.62

46

5

Sugar-added drinks

0.77

0.37

71

4

0.32

49

17

Rice, pasta or noodles

0.47

0.80

75

25

0.44

37

17

Non-white bread or bun 1

0.80

0.72

61

4

0.36

45

13

Breakfast cereals

0.78

0.74

56

0

0.67

56

10

White bread or bun

0.78

0.64

73

4

0.40

37

10

Cheese

0.67

0.58

58

2

0.40

41

10

Non-standard milk 2

0.87

0.79

78

0

0.59

55

8

Standard milk 3

0.83

0.78

67

0

0.70

61

2

Yoghurt

0.79

0.84

75

0

0.46

54

10

Poultry

0.63

0.34

69

6

0.46

51

7

Eggs

0.80

0.53

77

0

0.52

41

5

Nuts or seeds

0.71

0.73

71

6

0.24

54

22

Meat alternatives

0.54

0.92

83

17

0.55

78

22

Legumes

0.50

0.45

53

6

0.42

59

17

Red meat and processed meat

0.60

0.26

62

8

0.13

41

15

Fish and seafood

0.76

0.67

65

2

0.34

41

15

Fruits

0.58

0.83

58

8

0.27

44

10

Cruciferous vegetables

0.72

0.64

63

4

0.26

46

20

Green leafy vegetables

0.74

0.77

69

4

0.27

44

17

Red or yellow vegetables

0.60

0.70

46

2

0.08

27

12

Marrow-like vegetables

0.59

0.76

56

6

0.39

59

17

Potatoes

0.56

0.61

71

6

0.25

27

7

Other vegetables

0.65

0.56

60

4

0.40

59

10

Sweet bakery products 4

0.65

0.62

67

10

0.56

44

12

Sweet snack bars 5

0.65

0.56

60

4

0.58

61

5

Nut spreads

0.79

0.73

73

2

0.37

59

20

Ice-cream

0.64

0.79

58

4

0.42

51

5

Sweets 6

0.79

0.54

77

2

0.18

39

20

Convenience foods 7

0.56

0.67

67

10

0.04

46

29

Savoury biscuits and crisps

0.70

0.70

62

4

0.29

39

12

  1. Abbreviation: first administration of the New Zealand Adolescent Food Frequency Questionnaire (FFQtime1), second administration of the New Zealand Adolescent Food Frequency Questionnaire (FFQtime2), four-day estimated food records (4DFR), Spearman’s correlation coefficients (SCC), intraclass correlation coefficients (ICC), percent correctly classified (%CC), percent grossly misclassified (%GM).
  2. 1 Brown or wholegrain bread.
  3. 2 Low-fat milk, trim milk, calcium-fortified trim milk, rice milk, soy milk.
  4. 3 Whole-fat milk.
  5. 4 Sweet biscuits, cakes, muffins, doughnuts, fruit pies.
  6. 5 Muesli bars, fruit bars rice bubble bars.
  7. 6 Lollies, chocolate confectionery.
  8. 7 Pies, sausage rolls, pizza.