Education and lifestyle predict change in dietary patterns and diet quality of adults 55 years and over

Nutrition Journal

Table 2 2010 key food group factor loadings for the two dietary patterns derived by principal component analysis^a

Men		Women
2010 Factor 1		2010 Factor 1
Eigenvalue	4.39	Eigenvalue	4.19
Variance explained	5.8%	Variance explained	7.8%
Vegetable dishes	0.31	Other vegetables	0.34
Fish and other seafood	0.31	Salad vegetables	0.34
Oil and vinegar salad dressing	0.31	Vegetable dishes	0.29
Salad vegetables	0.28	Dark green and cruciferous vegetables	0.29
Rice	0.24	Fruit	0.26
Legumes or beans	0.22	Fish and other seafood	0.25
Cottage or ricotta cheese	0.22	Orange vegetables	0.25
Fruit	0.22	Legumes or beans	0.23
Poultry	0.20	Nuts or seeds	0.23
Potato	−0.21
2010 Factor 2		2010 Factor 2
Eigenvalue	2.22	Eigenvalue	3.26
Variance explained	5.6%	Variance explained	6.5%
Processed or cured meat	0.29	Cakes, pastries or other desserts	0.27
Pizza and/or Hamburger	0.28	Processed or cured meat	0.26
Red meat	0.28	Sweet biscuits	0.25
White bread	0.25	Hot chips, roast potato or wedges	0.23
Fried or battered fish	0.25	Chocolate or confectionary	0.23
High-joule drinks	0.23	High-joule drinks	0.23
Hot chips, roast potato or wedges	0.20	Meat pie or sausage rolls	0.22
Muesli or porridge	−0.20	Potato	0.21
Reduced fat milk	−0.22

^aOnly food groups with factor loadings | ≥ 0.2| are displayed in table and are listed in order for simplicity and ease of interpretation

ISSN: 1475-2891