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Table 2 Prevalence of serving foods in major food categories and criterion validity of major food categories, food subcategories, method of preparation and use of added fats (n = 51)

From: Development and validation of a screening instrument to assess the types and quality of foods served at home meals

 

Participant reported served

Agreement (kappa) between staff and participant

Food category

 

Major food category served/not serveda

Food subcategories served/not servedb

Preparation methodc

Added fatsd

Meat or other protein

96%

1.0

0.87

0.76

0.58

Beverages

96%

--

0.84

N/A

N/A

Vegetablese

82%

0.79

0.84

0.53

0.81

Other starchf

55%

0.52

0.76

0.76

0.59

Dessert

53%

0.88

0.85

N/A

--

Bread

47%

0.79

0.75

N/A

0.82

Salad

39%

0.96

0.84

N/A

--

Fruits

35%

0.81

0.74

0.77

--

  1. a kappa comparing staff and participant report of whether major food category was served
  2. b kappa comparing staff and participant report of whether subcategory foods were served (averaged across foods within same subcategory)
  3. c includes raw/not cooked, boiled/steamed, grilled, roasted/baked/broiled, sautéed/fried, deep fried
  4. d includes sauces/condiments for meat or other protein, vegetables and other starches, butter/margarine/other sauce for breads and vegetables, salad dressings for salads, and sauces for fruit and dessert
  5. e includes vegetables other than potato
  6. f includes pasta/noodles, potato, rice, pizza dough, and other
  7. --unable to calculate kappa because all participants reported that beverages were always served; all staff reported all salads were served with dressing; no one reported fruits or desserts served with sauce
  8. N/A = Not applicable (preparation methods and/or added fats were not assessed)