Association of healthy eating index and anthropometric indices among primary school girls in southeast of Iran: a cross-sectional study

Table 5 Reproducibility and validation study: Correlation coefficient and Wilcoxon Signed Rank Test for validity and ICC for reproducibility

	FFQ	3DR	Wilcoxon Signed Rank Test (p Value)	Correlation coefficient²	ICC³
	Mean ± SD	Mean ± SD	Wilcoxon Signed Rank Test (p Value)	Correlation coefficient²	ICC³
Carbohydrate	262.22(92.28)	235.75(84.97)	0.013	0.7	0.52
Protein	63.42(22.62)	58.75(20.94)	0.059	0.63	0.54
Fat	64.02(25.76)	60.28(24.58)	0.136	0.61	0.51
Calcium	748.58(335.10)	696.48(272.37)	0.434	0.54	0.59
Fe	13.65(5.01)	12.77(4.78)	0.016	0.75	0.74
Magnesium	218.52(76.82)	201.07(81.82)	0.013	0.65	0.6
Vitamin C	97.48(54.55)	95.75(62.34)	0.211	0.77	0.62
Vitamin A	777.25(503.65)	745.43(532.87)	0.915	0.68	0.7
Vegetables	170.65(87.34)	175.79(107.75)	0.866	0.59	0.75
Fruits	280.38(155.49)	284.13(170.27)	0.135	0.68	0.65
Meat and its products	89.56(41.06)	78.41(34.25)	0.124	0.68	0.75
Dairy products	394.29(224.29)	370.29(192.16)	0.541	0.89	0.62

¹ Wilcoxon signed-rank test were used to examine the difference between FFQ and 3DR with a significant p value < 0.001. ²Pearson or Spearman correlation coefficient were used to assess the correlation between variables with a p-value < 0.05 considered as significant. ³The intra-class coefficient for the comparison between FFQ1 and FFQ2. 3DR, dietary recall

ISSN: 2055-0928