Variable breakdown
diet_spice_dried_chilli
Section and category
Diet.Spices
Description
“On days when you eat spicy food, is dried chili pepper one of the main sources of spice usually used?”
Additional information
| Metadata | |
|---|---|
| contents | Categorised |
| is_mandatory | Yes |
Data summary
Baseline
| value | freq | pct_valid | pct_tot |
|---|---|---|---|
| No | 70622 | 32.43 | 13.70 |
| Yes | 147148 | 67.57 | 28.55 |
| <NA> | 297643 | NA | 57.75 |
Resurvey 1
| value | freq | pct_valid | pct_tot |
|---|---|---|---|
| No | 2859 | 34.67 | 14.44 |
| Yes | 5387 | 65.33 | 27.20 |
| <NA> | 11557 | NA | 58.36 |
Resurvey 2
| value | freq | pct_valid | pct_tot |
|---|---|---|---|
| No | 2763 | 31.06 | 10.94 |
| Yes | 6132 | 68.94 | 24.28 |
| <NA> | 16357 | NA | 64.78 |
Between-survey agreement
Fleiss’ Kappa for m Raters:| N.participants | Surveys | Statistic | Coefficient | Z.statistic | p.value |
|---|---|---|---|---|---|
| 3631 | 3 | Kappa | 0.252 | 26.286 | 0 |
International Coordinating Centre, China Kadoorie Biobank (CKB), CTSU, Nuffield Department of Population Health, University of Oxford Old Road Campus, Headington, Oxford, OX3 7LF
Tel: +44 (0)1865 743743 | Fax: +44 (0)1865 743985 | Email: ckbaccess@ndph.ox.ac.uk
Copyright China Kadoorie Biobank (CKB), University of Oxford, (2024)
Page generated: 27-02-2024