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Table 4 Correlations between HFI food categories and dietary recall food serving and nutrient data (Sample 2, n = 342)

From: The validation of a home food inventory

HFI major food category

Dietary recall servings and nutrients

Spearman Correlation

p-value

Total number of dairy products

Total number of dairy servings

0.15

<.01

 

Average calcium (mg)

0.13

<.05

Total number of vegetables (including potatoes)

Total number of vegetable servings (including potatoes)

0.16

<.01

 

Vitamin A (IU)

0.13

<.05

 

Vitamin C (mg)

0.10

.08

 

Fiber (g)

0.06

.28

Total number of vegetables (excluding potatoes)

Total number of vegetable servings (excluding potatoes)

0.17

<.01

 

Vitamin A (IU)

0.13

<.05

 

Vitamin C (mg)

0.10

.08

 

Fiber (g)

0.05

.34

Total number of fruits

Total number of fruit servings

0.07

.17

 

Vitamin A (IU)

0.11

<.05

 

Vitamin C (mg)

0.13

<.05

 

Fiber (g)

0.17

<.01

Total number of meats & other nondairy protein

Total number of non-dairy protein servings

0.03

.56

 

Protein (g)

0.02

.68

Obesogenic food availability score*

Energy (kcals)

0.13

<.05

  1. * Summative score that includes regular-fat versions of cheese, milk, yogurt, other dairy, frozen desserts, prepared desserts, savory snacks, added fats; regular-sugar beverages; processed meat; high-fat quick, microwavable foods; candy; access to unhealthy foods in refrigerator and kitchen.