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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)