Table 3 Reliability of food groups and nutrients intakes between the SFFQ1 and SFFQ2(n = 239)
Food groups/Nutrients | SFFQ1 | SFFQ2 | ICC | |
|---|---|---|---|---|
Mean(SD) | Mean(SD) | Unadjusted | Energy-adjusted | |
Food groups(g/d) | ||||
Cereal | 210.7(96.6) | 246.4(83.8) | 0.63** | 0.67** |
Bread and noodle | 63.2(45.8) | 72.4(58.6) | 0.46* | 0.49* |
Tubers | 20.6(27.2) | 25.4(18.9) | 0.55* | 0.58* |
Read meat | 86.9(60.1) | 97.5(53.7) | 0.53** | 0.57** |
Poultry | 52.2(42.8) | 64(38.9) | 0.50* | 0.56* |
Aquatic products | 59.1(76.7) | 62(72.7) | 0.62* | 0.53* |
Haslet and processed meat products | 17.5(27.6) | 14.3(29.4) | 0.50* | 0.57* |
Eggs | 31.4(28.9) | 40.7(19.6) | 0.58** | 0.69** |
Dairy | 92.9(110.5) | 101(114.7) | 0.62** | 0.65** |
Vegetables | 238.8(144.5) | 247(152) | 0.71** | 0.73** |
Phytocomycetes | 16.5(21.0) | 24.1(18.8) | 0.49* | 0.54* |
Soy products | 31.9(47.9) | 34.1(39.6) | 0.50* | 0.54* |
Fruits | 112.3(116.9) | 121.2(89.7) | 0.63** | 0.67** |
Nuts | 13.5(23.8) | 20.7(18.9) | 0.51* | 0.53* |
Nutrients | ||||
Energy(Kcal/d) | 1786.3(523.4) | 1820.2(220.1) | 0.72** | _ |
Protein(g/d) | 53.4(21.3) | 60.3(10.8) | 0.64* | 0.68* |
Carbohydrate(g/d) | 207.2(38.4) | 216.4(58.2) | 0.62** | 0.70** |
Fat(g/d) | 32.7(12.1) | 35.6(9.2) | 0.53* | 0.69* |
Dietary fiber(g/d) | 49.5(54.4) | 52.3(27.4) | 0.34* | 0.39* |
Vitamin A(ugRE/d) a | 742.3(312.3) | 772.7(603.4) | 0.73* | 0.76* |
Vitamin B1(mg/d) | 0.68(0.11) | 0.74(0.31) | 0.65* | 0.70* |
Vitamin B2(mg/d) | 1.38(0.43) | 1.2(0.2) | 0.38* | 0.40* |
Vitamin C(mg/d) | 115.2(41.3) | 122.6(34.7) | 0.67** | 0.75** |
Vitamin E(mg/d) | 70.1(48.7) | 73.4(54.7) | 0.59** | 0.62** |
Calcium(mg/d) | 567.2(162.4) | 556.2(168.3) | 0.52* | 0.64* |
Iron(mg/d) | 7.1(2.2) | 8.2(1.9) | 0.64** | 0.71** |