Table 3.
Dietary Patterns | ||
---|---|---|
Food Itens | Traditional | Dual |
Beans and Legumes | 0.74 | −0.07 |
Rice | 0.65 | −0.11 |
Coffee, teas | 0.54 | −0.26 |
Sugar | 0.53 | 0.07 |
Butter and margarine | 0.45 | −0.27 |
Beef | 0.40 | 0.10 |
Cookies | 0.35 | 0.10 |
Pastry, sandwiches | −0.45 | −0.08 |
Breads, toasts, crackers | −0.31 | 0.32 |
Chocolate powder | −0.02 | 0.66 |
Vegetables | 0.10 | 0.56 |
Whole milk | 0.24 | 0.56 |
Salad dressing | 0.84 | 0.50 |
Cheeses | −0.25 | 0.47 |
Processed meats and Cold cuts | −0.01 | 0.35 |
Candies | −0.14 | 0.31 |
Juices | 0.06 | 0.30 |
White meat | 0.18 | 0.28 |
Fruits | 0.10 | 0.24 |
Sodas | −0.11 | 0.20 |
Semi-skimmed and skimmed milk | −0.08 | 0.19 |
Natural flavorings | 0.23 | 0.18 |
Sauces | 0.04 | 0.12 |
Eggs | 0.14 | 0.10 |
Snacks | 0.01 | 0.07 |
Ice cream | −0.04 | 0.06 |
Cakes and pies | −0.167 | 0.06 |
Yogurt and dairy products | −0.13 | −0.02 |
Pork meat | 0.03 | −0.05 |
Pasta | 0.01 | −0.09 |
% Explained Variance | 9.02 | 8.06 |
Accumulative % | 9.02 | 17.08 |
Factor loadings ≥|0.30| were considered significant.