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Table 2 Reliability measures inter evaluators in all groups of food

From: Adaption and reliability of the Nutrition Environment Measures for stores (NEMS-S) instrument for use in urban areas of Chile

  Reliability inter evaluators
Type of food Kappa % Agreement
GROUP 1: Natural or minimally processed foods
Fruit fresh 0.87 96.15
vegetables fresh 1.00 100
Lean meat 0.92 96.15
Chicken 0.91 96.15
Egg 0.65 96.15
Fish 0.92 96.15
Seafood 0.84 92.31
Legumes 1.00 100
Oleaginous fruits 0.84 96.15
Potato 1.00 100
Rice 1.00 100
Milk fluid 1.00 100
GROUP 2: Processed culinary ingredients
Oil 0.70 92.31
Butter 1.00 100
Wheatflour 1.00 100
GROUP 3: Processed foods
Canned fish 0.70 92.31
Canned seafood 0.91 96.15
Yogurt 1.00 100
Dried noodles 1.00 100
Wholemeal bread 0.84 92.31
Cheeses and derivatives 0.42 84.62
Processed oleaginous fruits 0.43 84.62
GROUP 4: Ultra-processed food products
Sausages 0.90 96.15
Jams 1.00 100
Soda (carbonated drinks) 1.00 100
Juices 1.00 100
Processed fat 1.00 100
Breakfast cereals 0.78 92.31
Biscuits 1.00 100
White bread 1.00 100
  1. Reliability inter evaluators through food availability (yes/no) was examined using the kappa coefficient