Skip to main content

Table 3 Counts of the items most frequently omitted by participants in relation to offered items

From: Validation of a newly automated web-based 24-hour dietary recall using fully controlled feeding studies

Food items Number of subjects who received the item Items included in the checklist Number of omissions Mean contribution to the daily energy intakeb
Vegetables in a salad or a mix dish 72 0.7%
 Peppers 45 No 24
 Celery 32 No 17
 Cucumbers 13 No 11
 Corn 26 Yes/Noa 10
 Onions 13 No 7
 Tomatoes 13 Yes 3
Side vegetables 36 3.1%
 Sweet potatoes 32 No 21
 Potatoes 32 Yes 4
 Coleslaw 32 Yes 3
 Tomatoes 13 Yes 2
 Cucumbers 13 Yes 2
 Broccoli 18 Yes 2
 Cauliflower 18 Yes 2
Snacks/drinks 30 6.2%
 Cheddar cheese 19 Yes 7
 Sweet bread/muffin 73 Yes 6
 Raspberries 18 Yes 6
 Milk 18 Yes 3
 Milk shake 26 Yes 3
 Yogurt 31 Yes 3
 Blueberries 18 Yes 2
Sauces 26 1.8%
 Vinaigrette 13 Yes 7
 Salsa 13 Yes 7
 BBQ sauce 32 Yes 6
 Mayonnaise 13 No 6
Ingredients in a salad 16 3.7%
 Feta cheese 13 No 10
 Cranberries 13 Yes 3
 Chicken 13 Yes 3
  1. aCorn was offered in two different menus, one where it was written as an ingredient on the checklist (3 omissions/13 presentations) and one where it was not included on the checklist (7 omissions/13 presentations)
  2. bThe energy content of each item was determined and then a weighted average was calculated to represent the energetic contribution of the category