Table 3.

Rotated coefficients for a 6-factor solution using principal component analysis and varimax rotation.

Food Item	Factors
	Factor 1	Factor 2	Factor 3	Factor 4	Factor 5	Factor 6
	Non-Staple Food	Meal Replacement Food	Staple Food	Soup Food	High Protein Food	Pastry Food
Red meat	0.776	0.016	0.069	0.053	0.167	−0.222
Poultry	0.727	−0.126	0.201	−0.142	0.118	0.170
Fruit	0.581	0.330	−0.260	−0.077	−0.261	−0.071
Fish	0.481	−0.027	0.447	0.132	0.305	0.182
Whole Grain	0.004	0.754	0.113	−0.180	−0.043	0.084
Vegetable	−0.066	0.654	−0.105	0.311	0.271	0.130
Rice	−0.040	0.029	0.768	0.163	−0.321	−0.178
Bean	0.137	0.072	0.657	−0.093	0.217	0.105
Salt	0.138	0.228	0.238	0.741	−0.068	−0.187
Oats	−0.144	−0.151	−0.091	0.719	−0.012	0.105
Dairy	0.003	0.007	0.042	−0.157	0.752	−0.190
Egg	0.335	0.138	−0.013	0.141	0.558	0.146
Oil	0.048	0.201	0.075	0.025	−0.052	0.782
Wheat	0.203	0.499	0.172	0.116	0.023	−0.538