Table 2.
Factor loadings, eigenvalues, variance explained from principal component analysis with Varimax rotation, and Cronbach’s alpha for each factor for the Japanese version of the food frequency questionnaire in Japanese (n = 355)
| |
Factor loading component |
|||
|---|---|---|---|---|
| I a | II b | III c | IV d | |
| Donuts, or muffins |
0.704 |
0.030 |
0.111 |
0.091 |
| Pudding or custard |
0.624 |
-0.111 |
0.322 |
0.134 |
| Bread filled with bean jam or fruit jam |
0.622 |
0.712 |
0.095 |
-0.229 |
| Bar of sweet jellied adzuki-bean paste |
0.480 |
0.286 |
-0.046 |
0.025 |
| Rice cake |
-0.109 |
0.705 |
-0.111 |
-0.106 |
| Bun with a bean-jam filling |
0.379 |
0.588 |
-0.022 |
0.013 |
| Popcorn |
0.095 |
0.554 |
0.085 |
0.184 |
| Rice cracker |
0.238 |
0.472 |
0.033 |
0.063 |
| Chocolate |
0.173 |
0.420 |
0.124 |
0.182 |
| Cold drink |
0.075 |
0.019 |
0.696 |
0.129 |
| Soda (not diet) |
0.148 |
-0.011 |
0.614 |
0.133 |
| Ice cream or sorbet |
0.183 |
0.038 |
0.612 |
0.011 |
| Hard candy |
-0.016 |
0.043 |
0.176 |
0.679 |
| Gum (not sugar-free) |
0.083 |
-0.026 |
0.221 |
0.648 |
| Sugar or honey in coffee or tea |
-0.112 |
0.065 |
0.083 |
0.512 |
| Sticky candy (caramel) |
0.071 |
0.157 |
-0.105 |
0.415 |
| Cheese |
0.139 |
-0.009 |
-0.053 |
0.007 |
| Plain yoghurt |
-0.052 |
0.078 |
-0.094 |
0.037 |
| Sugared yoghurt |
0.208 |
-0.076 |
-0.134 |
0.127 |
| Bread |
0.192 |
0.047 |
-0.036 |
0.020 |
| Rice |
-0.050 |
0.039 |
0.006 |
-0.039 |
| Plain cereal |
-0.073 |
0.076 |
0.048 |
-0.051 |
| Sugared cereal |
0.033 |
-0.047 |
0.140 |
-0.007 |
| Lactic acid drink |
0.004 |
0.103 |
0.042 |
0.071 |
| Canned fruit |
0.072 |
0.037 |
0.042 |
0.052 |
| Dried fruit |
0.123 |
-0.112 |
-0.085 |
0.088 |
| Banana |
0.165 |
-0.113 |
-0.213 |
-0.012 |
| Milk |
-0.045 |
-0.065 |
-0.101 |
0.067 |
| Fruit juice |
-0.046 |
-0.082 |
0.155 |
0.140 |
| Cocoa |
-0.023 |
0.177 |
-0.208 |
0.347 |
| Sugar added to cereal |
-0.048 |
0.067 |
0.070 |
-0.011 |
| Jam, jelly or syrup |
-0.184 |
0.337 |
0.244 |
-0.100 |
| Jello (not sugar-free) |
0.180 |
-0.018 |
0.326 |
-0.081 |
| Cookies |
0.341 |
0.269 |
-0.026 |
0.140 |
| Cakes or pies |
0.382 |
0.235 |
0.158 |
0.171 |
| Chips |
0.072 |
0.320 |
0.174 |
0.069 |
| Breath mints |
0.155 |
0.071 |
-0.069 |
0.347 |
| Cough drops |
-0.096 |
0.019 |
0.064 |
0.042 |
| Eigenvalue |
4.055 |
2.183 |
1.898 |
1.827 |
| % variance |
10.671 |
5.745 |
4.996 |
4.807 |
| Cronbach’s alpha | 0.61 | 0.58 | 0.56 | 0.46 |
aFactor I is called “solid sugars subscale”.
bFactor II is called “solid and starchy sugars subscale”.
cFactor III is called “liquid and semisolid sugars subscale”.
dFactor IV is called “sticky and slowly dissolving sugars subscale”.
Factor loadings over 0.400 appear in bold.