TABLE 4.

Reliability of dietary patterns and foods used to estimate dietary patterns, Yup’ik study participants. Composite reliability of dietary patterns and indicator reliability of foods based on confirmatory factor analysis (September 2011–May 2013). Test-retest reliability of dietary patterns and foods measured using intraclass correlation coefficients (September 2009–May 2013).

Dietary patterns Foods	Confirmatory Factor Analysis* (n=272)	Test-retest† (n=113)
Processed foods	0.73	0.66
Salty snacks	0.41	0.40
Sweetened cereals	0.07	0.41
Pizza	0.46	0.46
Sweetened drinks	0.32	0.50
Hot dogs and lunch meat	0.32	0.33
Fried chicken	0.23	0.25
Canned tuna	0.20	0.45
Fruits and vegetables	0.72	0.54
Fresh citrus	0.28	0.36
Potato salad	0.36	0.41
Citrus juice	0.28	0.34
Corn	0.31	0.33
Green beans	0.30	0.31
Green salad	0.20	0.32
Market berries in akutaq‡	0.18	0.11
Subsistence foods	0.56	0.34
Seal or walrus soup₤	0.33	0.25
Non-oily fish (not dried)₤	0.20	0.24
Wild greens₤	0.23	0.22
Bird soup₤	0.22	0.32

^*Composite reliability of dietary patterns (i.e., internal consistency of foods measuring the dietary pattern) and indicator reliability of foods (i.e., the percent of the variance in the food explained by the dietary pattern)

^†Values are intraclass correlation coefficients

^‡Traditional dessert typically made from a combination of berries, sugar, and fat (historically seal oil and now primarily Crisco)

^₤Seasonal food items