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Table 3 Spearman correlation coefficient between FFQ and 3x24HR (n = 124)

From: Relative validity of a web-based food frequency questionnaire for Danish adolescents

  Spearman correlation coefficients r
Food groups (g/d) crude De-attenuated Energy adjusted & de-attenuated
Beverages 0.22* 0.24* 0.24*
Dairy 0.60** 0.69** 0.61**
Bread 0.19* 0.19* 0.19*
Cereals 0.33* 0.35* 0.35*
Meats/poultry 0.16 0.17 0.16
Fish 0.03 0.03 0.03
Fruits 0.40** 0.43** 0.41**
Vegetables 0.13 0.13 0.13
Sweets 0.31* 0.32* 0.31*
Oils & dressing 0.46** 0.48** 0.47**
Nutrients
Energy (MJ/d) 0.38** 0.54**  
Protein (E%) 0.28 0.32  
Fat (E%) 0.27* 0.28*  
 SFA (g/d) 0.51** 0.54** 0.53**
 MUFA (g/d) 0.52** 0.54** 0.60**
 PUFA (g/d) 0.47** 0.48** 0.47**
Carbohydrate (E%) 0.09 0.09  
Added sugar (g/d) 0.37** 0.38** 0.39**
Dietary fiber (g/d) 0.32* 0.33* 0.33*
Vitamin C (mg/d) 0.21* 0.22* 0.22*
Calcium m(g/d) 0.46** 0.51** 0.51**
Iron (g/d) 0.40* 0*.41 0.41*
  1. De-attenuated, correlation coefficients adjusted for within-person variation using ANOVA to estimate within- and between-person variance and ratio
  2. *p < 0.05, significant Spearman correlation
  3. **p < 0.001, significant Spearman correlation