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Table 2 The maximum normalized %IncMSEs of the existing facets in each food group

From: Importance of details in food descriptions in estimating population nutrient intake distributions

Food groups

 
  

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

 
 

Facet names

Potatoes

Vegetables

Legumes

Fruits, nuts, olives

Dairy (products)

Cereal (products)

Meat (products)

Fish and shellfish

Egg (products)

Fats and oils

Sugar and confectionery

Cakes and sweet biscuits

Non-alcoholic beverages

Alcoholic beverages

Condiments and sauces

Soups

Miscellaneous

# of Omitted/# of original

1

Source

    

0.53*

 

0.00*

 

0.12*

        

3/3

2

Physical state/form as quantified

1.00

1.00

0.34*

0.73*

1.00

  

0.80*

    

1.00

 

1.00

1.00

1.00

3/10

3

Cooking method

0.77*

1.00

0.31*

1.00

0.26*

1.00

1.00

1.00

1.00

       

1.00

3/10

4

Preservation method

1.00

1.00

0.61*

1.00

0.35*

0.51*

0.70*

1.00

        

0.52*

5/9

5

Packing medium

0.02*

0.87*

1.00

0.61*

0.00*

0.40*

0.00*

1.00

        

0.00*

7/9

6Aa

Flavoured component A

          

1.00

 

0.50*

   

0.74*

2/3

6B

Flavoured component B

    

1.00

0.96*

      

0.50*

   

0.63*

3/4

6C

Flavoured component C

          

1.00

0.83*

0.67*

   

0.65*

3/4

7

Sugar content

   

0.57*

1.00

1.00

    

1.00

 

1.00

   

0.60*

2/6

8

Fat content

   

1.00

1.00

1.00

0.00*

  

1.00

      

0.60*

2/6

9

Type of packing

         

1.00

       

0/1

10

Food production

    

0.68*

0.68*

     

0.89*

1.00

 

1.00

0.92*

0.41*

5/7

11

Enriched/fortified

    

0.89*

1.00

    

1.00

0.50*

0.85*

   

1.00

3/6

12

Brandname (yes/no)

0.69*

  

0.73*

0.85*

1.00

0.00*

0.00*

 

1.00

0.96*

0.84*

1.00

1.00

0.87*

0.82*

0.74*

10/14

13

Skin consumed

1.00

1.00

 

0.82*

  

0.00*

0.40*

         

3/5

14

Visible fat consumed

      

0.00*

          

1/1

15

Type of fat used

1.00

 

0.31*

  

0.06*

     

0.45*

  

0.90*

0.38*

 

5/6

16

Type of milk/liquid used

1.00

 

0.30*

 

0.63*

1.00

     

0.60*

  

1.00

1.00

0.70*

4/8

 

# of omitted/ # of original

3/8

1/5

5/6

5/8

8/12

5/11

7/8

3/6

1/2

0/3

1/5

6/6

4/8

0/1

2/5

3/5

10/13

 
  1. *Facets to be omitted for the corresponding food group with the maximum normalized %IncMSEs (among all nutrients) below the cut-off point of 1.00
  2. aRandom forests require categorical predictors to have no more than 32 levels. Facet 6 (flavoured component) has more than 32 levels and was categorized into three sub-groups (6A, 6B, 6C) based on the category of flavours (nuts, sugary, savoury)