Table 1.
Main features of identified dietary patterns.
| Dietary Pattern: | “Vegetarian” | “Meat” | “Pre-Packaged” | “Mature” |
|---|---|---|---|---|
| Food Groups Positively Associated (factor loading) | Whole Grains 0.3048 |
Rice, Rice Noodles, Couscous 0.2887 |
High-Fiber Cereals 0.3944 |
Chicken, Turkey without skin/fried 0.207 |
| Vegetable Soup 0.3134 |
Other Soups 0.4105 |
Sugary Condiments 0.2856 |
Fish 0.2581 |
|
| Soy/Tofu 0.3047 |
Red Meat 0.277 |
Breaded Fish 0.3549 |
Seafood 0.2148 |
|
| Salad Dressing 0.2733 |
Pork 0.3495 |
Diet Soda 0.4256 |
Vegetables 0.3751 |
|
| Fruit 0.2103 |
Liver Organs 0.2043 |
Fruit 0.2546 |
||
| Full-Fat Dairy 0.2678 |
Chicken, Turkey with skin or fried 0.3161 |
Coffee 0.2245 |
||
| Butter 0.2973 |
Alcohol 0.2503 |
|||
| Milk Alternatives 0.2153 |
||||
| Food Groups Negatively Associated (factor loading) | Chicken, Turkey with skin or fried −0.222 |
Chicken, Turkey without skin/fried −0.2104 |
Lean Red Meat −0.2424 |
Pizza −0.3615 |
| Granola Bars −0.2191 |
Processed Meat −0.2182 |
Dietary patterns obtained as the first four principal components from FFQ PCA analysis. Food groups and their factor loadings (representing the relative contribution of each food group to the dietary pattern) are shown. Green shading represents food groups with a positive association with dietary adherence scores; red shading indicates food groups with a negative association with dietary adherence scores.