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 |