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

Nutrition Journal

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

	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^*

De-attenuated, correlation coefficients adjusted for within-person variation using ANOVA to estimate within- and between-person variance and ratio
*p < 0.05, significant Spearman correlation
**p < 0.001, significant Spearman correlation

ISSN: 1475-2891