Table 4.

Factor loadings for the first six factors from exploratory factor analysis of Food Frequency Questionnaires among 191 overweight/obese Hispanic women enrolled in a diabetes risk reduction program, where input variables are servings/day

Food groupa			Factors or dietary patternsb,c
			Sugar and fat-laden	Plant foods and fish	Soups and starchy dishes	Meats and snacks	Beans and grains	Eggs and dairy
	Servings/day		Factor loadingsd
	Mean	SD	1	2	3	4	5	6
Sweets	0.43	0.53	0.96	0.01	− 0.06	− 0.21	0.01	− 0.07
Drinks	1.50	1.20	0.51	0.14	− 0.04	− 0.14	− 0.08	0.09
Pastries	0.42	0.46	0.47	− 0.20	0.06	0.08	0.19	0.14
Fats	0.21	0.29	0.37	− 0.04	− 0.06	0.14	− 0.12	0.33
Dairy	1.60	1.40	0.21	0.18	− 0.03	0.01	0.22	0.34
Salty snacks	0.10	0.14	0.19	− 0.02	0.12	0.61	− 0.09	− 0.17
Beans	0.82	0.76	0.12	0.32	− 0.07	0.16	0.47	− 0.13
Mixed dishes	0.92	0.78	0.12	− 0.04	0.34	0.20	0.01	0.17
Fish	0.21	0.22	0.07	0.34	− 0.01	0.21	0.41	0.03
Eggs	0.32	0.38	0.06	0.13	0.05	0.03	− 0.02	0.49
Grains	3.40	2.30	0.06	− 0.03	0.05	0.06	0.45	0.02
Vegetables	4.50	3.10	0.05	0.88	0.14	− 0.10	− 0.04	0.09
Starchy dishes	0.45	0.43	− 0.03	− 0.03	0.63	− 0.17	− 0.03	0.16
Fruits	2.80	2.50	− 0.05	0.62	− 0.08	0.17	0.08	0.10
Soups	1.00	0.75	− 0.09	0.12	0.70	0.02	0.08	− 0.14
Poultry	0.17	0.22	− 0.10	0.07	− 0.01	0.11	0.13	0.15
Red meat	0.43	0.41	− 0.10	− 0.08	0.02	0.61	0.07	0.27
Alcohol	0.20	0.06	− 0.16	0.02	0.05	− 0.23	0.39	0.11
Condiments	0.16	0.29	− 0.25	0.17	− 0.15	0.49	− 0.01	0.09
% Variance explainede			20.3	8.9	8.3	6.4	6.3	5.4

^aTransformed food group variables

^bExtraction method, principal axis factoring; rotation method, promax with Kaiser normalization

^cFactors with three or more factor loadings ≥ 0.30 were retained (shown in italics)

^dFactor loadings, correlation between the observed variables and factors

^eVariance explained (eigenvalues), primary or major sources of dietary variation in the set of variables