Dietary patterns of Chinese women of childbearing age during pregnancy and their relationship to the neonatal birth weight

Table 3 Factor Analysis of Dietary Patters of Women of Childbearing Age^a

Factor 1:Vegetarian Pattern		Factor 2:Balance Pattern		Factor 3:Traditional Pattern		Factor 4:Processing Pattern
Foods	Factor load	Foods	Factor load	Foods	Factor load	Foods	Factor load
Pasta	0.326	Pasta	0.425	Rice/porridge	0.486	Pasta	0.488
Rice/porridge	0.318	Rice/porridge	0.379	Pasta	0.479	Steamed rice noddles	0.326
Bean products	0.394	Chicken/duck egg	0.323	Steamed rice noddles	0.369	Instant noodles	0.587
Root vegetables	0.551	Chicken/duck	0.338	Potatoes	−0.402	Bacon / bacon / sausage	−0.601
Melon vegetables	0.586	Red meat, beef and mutton	0.326	Mike and dairy	0.326	Bean products	0.319
Green vegetables	0.420	Fish	0.356	Chicken/duck egg	0.349	Root vegetables	0.328
Fungus mushrooms	0.398	Animal’s guts	0.329	Bean products	0.395	Green vegetables	−0.396
Pome fruit	0.652	Mike and dairy	0.498	Pome fruit	−0.645	Snacks	0.556
Citrus fruit	0.388	Bean products	0.486	Citrus fruit	−0.519	Nuts	−0.318
Berry fruit	0.529	Root vegetables	0.571	Root vegetables	0.409	Drink	0.509
Melon fruit	0.765	Melon vegetables	0.401	Green vegetables	0.569
		Potatoes	0.316	Fungus mushrooms	0.330
		Green vegetables	0.398
		Fungus mushrooms	−0.405
		Kelp seaweed	0.369
		Melon fruit	0.468
		Nuts	0.392
Variance interpretation ratio (%)
13.63		9.28		7. 62		5.96

^aThe principal component analysis method was used to extract the factor, and the variance maximization orthogonal method was used to rotate, and the factor load was obtained, and the food item with the absolute value of the retention factor load exceeding 0.3 was obtained

ISSN: 1475-2891