Table 2 Factor loadings of various food items in the three principal dietary component patterns identified (loadings above 0.3 are shown in bold) in Otago adolescents using a food frequency questionnaire adapted from the Health Behaviour in School-aged Children Survey
Food item | Treat foods | Fruits & Vegetables | Basic foods |
|---|---|---|---|
(variance explained) | (21.15%) | (15.15%) | (10.37%) |
Fruit | −0.06 | 0.49 | 0.01 |
Vegetables | −0.08 | 0.47 | 0.09 |
Sweets | 0.40 | 0.08 | −0.00 |
Chocolate Confectionary | 0.41 | 0.13 | −0.10 |
Standard Milk | −0.00 | 0.05 | 0.63 |
Other milks | 0.05 | 0.30 | −0.48 |
Cheese | 0.16 | 0.33 | −0.03 |
Breakfast Cereal | −0.02 | 0.29 | 0.35 |
White Bread | 0.11 | 0.06 | 0.39 |
Brown/Multigrain Bread | 0.08 | 0.41 | −0.15 |
Potato Crisps | 0.31 | 0.03 | 0.19 |
Hot Chips/Fries | 0.39 | −0.10 | 0.07 |
Artificially-sweetened Soft-Drink | 0.34 | −0.11 | −0.12 |
Sugar-sweetened Soft-Drink | 0.42 | −0.13 | 0.01 |
Fruit Juice | 0.20 | 0.09 | 0.08 |
Alcohol | 0.18 | −0.09 | −0.05 |