Development of a food frequency questionnaire to estimate habitual dietary intake in Japanese children

Nutrition Journal

Table 1 FOOD types most predictive of between-person variations in energy, protein, fat, and sodium

Nutrients	Rank	FOOD types	Cumulative R²*
Energy	1	Steamed white rice	0.06
	2	Milk	0.11
	3	Japanese green tea	0.15
	4	Steamed rice with mixed ingredients	0.19
	5	Cake	0.22
	6	Ice cream	0.25
	7	Rice balls	0.28
	8	Cold noodle	0.31
	9	Cocoa	0.33
	10	Potato salad	0.35
Protein	1	Steamed white rice	0.07
	2	Steamed rice with mixed ingredients	0.13
	3	Milk	0.18
	4	Japanese green tea	0.21
	5	Sashimi (raw fish or raw shellfish)	0.24
	6	Cold noodles	0.27
	7	Broiled fish (dark meat fish)	0.30
	8	Sunny-side up or ham and eggs	0.32
	9	Rice balls	0.34
	10	Broiled fish (lean meat fish)	0.36
Fat	1	Milk	0.05
	2	Potato salad	0.09
	3	Ice cream	0.12
	4	Vegetable salad	0.15
	5	Cake	0.18
	6	Sausage	0.21
	7	Cocoa	0.23
	8	Japanese green tea	0.26
	9	Snacks	0.27
	10	Fried meat	0.29
Sodium	1	Miso soup	0.05
	2	Rice balls	0.09
	3	Soups	0.12
	4	Scrambled eggs	0.16
	5	Steamed rice with mixed ingredients	0.18
	6	Vegetable salad	0.21
	7	Wheat noodle	0.23
	8	Hamburger steak	0.25
	9	Sunny-side up or ham and eggs	0.27
	10	Semi-dried sardine fries	0.29

*:Data are based on cumulative R² values in a stepwise regression analysis of a food frequency questionnaire.

ISSN: 1475-2891