Table 5.

Factor-loading matrix for the food groups of the dietary patterns among Tunisian students from University of Carthage

Food groups	Dietary patterns*
	Traditional food†	Transitional food‡	European breakfast§	Western food||
Legumes	0·473	0·255	−0·184	−0·319
Nuts	0·026	0·618	0·165	0·078
Fish and shellfish	0·375	0·516	−0·210	−0·141
Spices	0·667	0·307	0·093	0·062
Beef meat	−0·101	0·686	0·009	−0·049
Soft drinks and packaged juice	0·117	0·341	−0·140	0·529
Fruit and natural orange juice	0·012	0·072	0·728	0·003
Vegetables and tubers	0·734	−0·284	0·144	0·077
Olives and olive oil	0·719	−0·241	0·026	0·133
Sugars, pastries and chocolate	−0·047	0·239	0·596	0·299
Dairy products	0·229	0·001	0·558	−0·274
Eggs	0·179	0·229	−0·359	0·101
Poultry	0·116	−0·064	0·197	0·588
Lamb	0·437	0·153	0·012	−0·011
Bread, pasta and flour	0·060	0·149	−0·173	−0·020
Ready-to-eat products	−0·074	−0·101	−0·163	0·699
Eigenvalues	2·291	1·655	1·534	1·439
% of explained variance	14·320	10·341	9·586	8·995
% of accumulated explained variance	14·320	24·661	34·246	43·241

^*Only the food groups with a factor loading greater than 0.40 or less than –0.40 were considered as being representative of the pattern.

^†Composition: legumes, spices, vegetables and tubers, olives and olive oil and lamb.

^‡Composition: nuts, fish and shellfish, and beef meet.

^§Composition: fruit and natural orange juice, sugars, pastries and chocolate, and dairy products.

^||Composition: soft drinks and packaged juice, poultry, and ready-to-eat products.