# Table 14. Estimated Regression Coefficients for Foods as Predictors of Quarter Root Fiber (g) by Sex

For grams of fiber, estimation of b0 and b1...b29, the model is:

E ([Fiber].25) = b0+ b1NFG1P1 + b2NFG2P2 + ... + b9N FG29P29

For cube root grams of fiber, for each sex, the estimates of the parameters are:

Parameter Men Women
Intercept (b0) 1.677395 1.601281
Hot cereals, 1st tertile fiber (b1) 0.000034 ---
Hot cereals, 2nd tertile fiber (b2) 0.000459 0.000621
Hot cereals, 3rd tertile fiber (b3) 0.000551 0.000660
Cold cereals, 1st quartile fiber (b4) 0.000091 -0.000746
Cold cereals, 2nd quartile fiber (b5) 0.000951 0.001748
Cold cereals, 3rd quartile fiber (b6) 0.002346 0.002819
Cold cereals, 4th quartile fiber (b7) 0.003411 0.003646
Milk (b8) 0.000070 0.000111
Soda (b9) --- -0.000032
100% Fruit juices (b10) 0.000077 0.000103
Sugar added to coffee/tea (b11) --- ---
Fruit (b13) 0.000693 0.000715
Fried potatoes (b15) 0.000672 0.000904
Other potatoes (b16) 0.000400 0.000239
Dried beans (b17) 0.002147 0.002593
Brown rice (b18) 0.001032 0.001046
Other vegetables (b19) 0.000569 0.000597
Salsa (b20) 0.002049 0.002128
Pizza (b21) 0.000426 0.000336
Tomato sauce (b22) 0.001026 0.001066
Cheese (b23) 0.000401 0.000745
Whole grain bread (b24) 0.000949 0.001257
Candy (b25) 0.001882 0.001622
Doughnuts (b26) 0.000574 0.000840
Cookies, cake, pie, brownies (b27) 0.000603 0.000816
Frozen desserts (b28) 0.000320 0.000327
Popcorn (b29) 0.003181 0.004668