In total, 148-dietary items were included in questions about consumption of cereals, dairy products, bread, type and cuts of meat and fish, fresh fruits (summer/winter time), salads and fresh and cooked vegetables, rice or pasta, soups, sweets, baked goods, drinks and others.
In total, 148 dietary items were used, including questions about consumption of cereals, dairy products, bread, type and cuts of meat and fish (including preparation technique), fresh fruits (summer and winter time), salads and fresh and cooked vegetables, rice or pasta, soups, sweets, baked goods, drinks and others.
This study demonstrated a strong default effect of bread type.
Whole wheat bread consists of 100% whole grain and is healthier than other bread types that are commonly consumed, such as brown or white bread.
SOM of the bread and non-bread images (left) and SOM of the bread types only (right).
Figure 5 Boxplots of the four different bread types.
The MFS demonstrated to be accurate enough to perform a classification of different bread types and also to discriminate non-bread from bread images.
Figure 6 Mean MFS and standard deviations of the FDs for the four different bread types.
The results of this feature extraction procedure show that the classifier is robust and presents good discrimination properties to distinguish between different bread types and also bread from non-bread images.
In other words, there is no unique shape for each class of bread type.
In both cases, the correlation coefficients of the sandwich class are the lower among the bread types.
