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Table 4 Reliability measurement inter evaluators for price and variety of products

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

  Availability a Priceb Varietya
  Kappa % Agreement n ICC Kappa % Agreement
Rice       
White 0.84 96.2 18 0.7
integral 0.91 96.2 14 1
Liquid milk       
Whole 1 100 18 0.99
Skim 1 100 18 1
Oil       
Olive 0.82 92.3 12 1
Sunflower 1 100 14 0.76
Vegetable 0.87 96.2 13 0.76
Wheat flour       
White 1 100 17 0.96
Integral 1 100 12 0.99
Yogurt       
Whole 1 100 14 0.65
Skim 1 100 16 1
Dried noodles       
White 0.84 96.2 21 0.75
Integral 0.84 92.3 11 0.99
Wholemeal bread       
Bread shake 0.92 96.2 10 0.76
Mold integral 0.84 96.2 7 0.94
Cheese and derivatives       
Mature cheese 0.33 80.8 15 0.70
Quesillo 0.78 92.3 11 0.89
Other extra fruits 0.80 92.3
Other extra fresh vegetables 0.76 92.3
Other extra legumes 1 100
  1. Abbreviations: ICC intraclass correlation coefficient
  2. aThe consistency inter evaluators of food availability (yes/no) and the variety of food (yes / no) was examined using the kappa coefficient
  3. bThe degree of price consistency inter evaluators was examined by the ICC
  4. Fields with dashes indicate that statistics could not be calculated due to <2 levels/cross tabulation