Table 2 Reliability measures inter evaluators in all groups of food
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 |