Table 3

Comparison of food record and FFQ measures of servings per day of fruit and vegetables (n = 1031), Women’s Health Trial Feasibility Study in Minority Populations (16)

Fruit and vegetable groupFood recorda ( ± SD)bFFQ
5 A Day methodSummation method
( ± SD)brc( ± SD)brc
Total3.46 ± 1.63.11 ± 1.650.364.06 ± 2.200.41
Total, excluding fried3.38 ± 1.62.99 ± 1.630.353.94 ± 2.170.41
Fruit+ Juice1.22 ± 0.921.31 ± 0.960.451.84 ± 1.250.47
Juice0.27 ± 0.330.52 ± 0.540.530.52 ± 0.540.53
Fruit0.90 ± 0.780.76 ± 0.650.481.29 ± 0.940.49
Total vegetable2.14 ± 1.071.73 ± 1.010.312.15 ± 1.280.32
Salad/raw vegetables0.47 ± 0.430.40 ± 0.330.360.40 ± 0.330.36
Cooked, excluding fried vegetables1.55 ± 0.881.22 ± 0.810.271.66 ± 1.030.25
Fried vegetables0.07 ± 0.150.10 ± 0.160.270.10 ± 0.160.27
  • a Four-day food record.

  • b Geometric mean, SD versus back-transformed into original units. All differences (food records versus 5 A Day; food records versus summary; 5 A Day versus summary) P < 0.001.

  • c Pearson correlation with food record, all P < 0.001.