TABLE 2.

Mean, median, 25th percentile (%tile), and 75th percentile (%tile) of the untransformed and natural log transformed annual frequency of consumption for each of the 18 foods included in the confirmatory factor analysis (n=272), Yup’ik study participants, September 2009 – May 2013

Foods	Untransformed values				Natural log transformed values
	Mean	Median	25th %tile	75th %tile	Mean	Median	25th %tile	75th %tile
Processed foods
Salty snacks	60.52	30.00	12.00	104.35	1.88	3.40	2.48	4.65
Sweetened cereals	46.92	12.00	0.00	52.18	0.51	2.48	−4.61	3.95
Pizza	29.13	12.00	0.00	30.00	0.50	2.48	−4.61	3.40
Sweetened drinks	257.68	78.27	24.00	365.00	3.23	4.36	3.18	5.90
Hot dogs and lunch meat	36.66	12.00	0.00	30.00	1.31	2.48	−4.61	3.40
Fried chicken	21.29	12.00	0.00	30.00	0.47	2.48	−4.61	3.40
Canned tuna	10.00	0.00	0.00	12.00	−1.81	−4.61	−4.61	2.48
Fruits and vegetables
Fresh citrus	35.02	12.00	0.00	30.00	1.35	2.48	−4.61	3.40
Potato salad	13.01	0.00	0.00	12.00	−1.06	−4.61	−4.61	2.48
Citrus juice	61.36	24.00	0.00	78.27	0.31	3.18	−4.61	4.36
Corn	67.11	30.00	12.00	104.35	2.48	3.40	2.48	4.65
Green beans	45.23	30.00	0.00	52.18	1.46	3.40	−4.61	3.95
Green salad	13.12	0.00	0.00	12.00	−2.00	−4.61	−4.61	2.48
Market berries in akutaq†	18.64	12.00	0.00	12.00	−0.54	2.48	−4.61	2.48
Subsistence foods
Seal or walrus soup‡	25.56	12.00	0.00	30.00	0.98	2.48	−4.61	3.40
Non-oily fish (not dried)‡	19.38	3.96	0.00	14.61	−0.13	1.38	−4.61	2.67
Wild greens‡	7.46	0.00	0.00	5.10	−1.58	−4.61	−4.61	1.63
Bird soup‡	38.96	26.09	7.50	45.65	1.88	3.26	2.01	3.82

^†Traditional dessert commonly made with berries, Crisco, sugar and sometimes fish

^‡Seasonal food items