Dietary quality and its structural relationships among equivalent income, emotional well-being, and a five-year subjective health in Japanese middle-aged urban dwellers

Table 2 Correlation analysis between five-year survival time and dietary factors

	Correlation coefficients	Points
Dietary content
Fresh milk and milk products	0.056^**	5point: Almost everyday
Green vegetables	0.045^**	4point: 5 ~ 6 days/week
Yellow vegetables	0.045^**	3point: 3 ~ 4 days/week
Potatoes	0.039^**	2point: 1 ~ 2 days/week
Fresh fruits	0.039^**	1point: Almost not eating
Meats	0.032^*
Principle food groups diversity score	0.060^***	6 ~ 30point
Seaweeds	0.030^n.s
Soybean products	0.027^n.s
Fresh fish and shellfish	0.009^n.s	Out of score
Small fish	0.006^n.s
Eggs	−0.017^n.s
Eating behavior
Desirable eating behavior
Preparing a meal by myself	0.048^**
Obtaining diet and nutrition information	0.039^*	1point: Yes
Consuming diversity foods	0.038^*	0point:No
Having a meal at a fixed time	0.036^*
Using supplement frequently	0.033^*
Undesirable eating behavior
A lot of food likes and dislikes	−0.076^**	1point: No
Skipping a meal frequently	−0.060^**	0point: Yes
Having a poor appetite frequently	−0.048^**
Eating behavior score	0.065^**	0 ~ 8point
Eating between meals frequently	0.026^n.s
Trying to losing weight	0.020^n.s
Knowing optimal dietary content and quantity	0.013^n.s
Eating outside frequently	−0.029^n.s	Out of score
Using cooked and instant food frequently	−0.026^n.s
Taking enough time for a meal	−0.007^n.s
Having optimal dietary quantity	−0.005^n.s

Kendall’s tau rank correlation analysis * p < 0.05, ** p < 0.01, *** p < 0.001, n.s non-significant
Cronbach’s coefficient α: Principle food groups diversity score (0.727), Eating behavior score (0.470)

ISSN: 2049-3258