Table 1.
Structures of dietary patterns identified by factorial analysis of adolescents in public schools in João Pessoa during the LONCAAFS study, from 2014 to 2017†,‡
| Groups | Description | 2014 loadings§ | ||
|---|---|---|---|---|
| Traditional pattern | Snacks pattern | Western pattern | ||
| Basic food | Rice, cassava, couscous, yam, and other roots and tubers | 0·73 | 0·03 | 0·01 |
| Beans | Beans and food based on beans | 0·55 | 0·16 | 0·08 |
| Fruit and vegetables | Fruits, fruit salad, unsweetened natural juices, leafy vegetables and vegetables | 0·08 | −0·08 | 0·14 |
| Meat | Beef cattle, swine, poultry and meat preparations | 0·71 | −0·03 | 0·09 |
| Processed meats | Turkey breast, ham, mortadella and sausage | −0·24 | 0·34 | 0·24 |
| Butters and margarines | Butters and margarines | 0·10 | 0·54 | −0·23 |
| Breads, biscuits and breakfast cereals | White and integral breads, toast, breakfast cereals, and salted biscuits | 0·01 | 0·83 | 0·08 |
| Sweets | Cakes, desserts, cookies, filled biscuits, chocolate and sweets | 0·05 | −0·08 | 0·52 |
| Pastries and snacks | Fried Potatoes, hot dog, hamburger, pizza, sandwiches, fried and baked snacks, and chips | −0·28 | −0·15 | 0·41 |
| Sugary drinks | Soft drinks, industrialised juices, and sweetened natural juices | 0·16 | 0·07 | 0·75 |
| Milks and yogurts | Milk and yoghurt (whole and skimmed milk), and yogurt-based dairy drinks | −0·02 | 0·03 | 0·17 |
| Cheeses | Cheeses and cheese preparations | −0·07 | 0·46 | 0·35 |
| Coffee and tea | Coffee, coffee, and tea drinks | 0·16 | 0·51 | −0·30 |
| Soups | Soups and broths | −0·34 | −0·05 | −0·18 |
LONCAAFS, Longitudinal Study on Sedentary Behavior, Physical Activity, Dietary Habits and Health of Adolescents.
Bold values are significant (P < 0·05).
†
Kaiser–Meyer–Olkin Test (KMO) = 0·57.
‡
Explained variance = 0·35.
§
Loadings in bold: ≥ 0·30 or ≤ −0·30.