Table 2.
Overall daily intakes 1 (g/day or mL/day) of selected food groups by latent classes.
| Weekdays | Weekends | ||||||
|---|---|---|---|---|---|---|---|
| Latent Classes | Class 1 | Class 2 | Class 3 | Class 4 | Class 5 | Class 6 | Class 7 |
| N (%) | 2288 (60.0) | 988 (25.9) | 360 (9.4) | 179 (4.7) | 1249 (57.2) | 469 (21.5) | 467 (21.4) |
| Grains, rice, pasta & savories | 55.5 ± 111 b,c | 86.6 ± 136 a,c,d | 30.8 ± 93.6 a,b | 44.1 ± 96.3 b | 42.8 ± 93.9 f,g | 94.4 ± 163 e,g | 62.0 ± 123 e,f |
| Breakfast cereals | 76.4 ± 99.6 b,c,d | 45.8 ± 81.3 a | 53.7 ± 106 a | 39.4 ± 68.9 a | 77.2 ± 101 f,g | 58.4 ± 88.5 e,g | 2.90 ± 16.7 e,f |
| Potatoes/potato dishes | 116 ± 124 b,c,d | 163 ± 146 a,c,d | 17.3 ± 57.8 a,b,d | 47.6 ± 91.2 a,b,c | 148 ± 128 f | 64.0 ± 121 e,g | 140 ± 138 f |
| Vegetables/vegetable dishes | 120 ± 117 b,d | 103 ± 113 a,d | 116 ± 167 d | 70.3 ± 93.5 a,b,c | 123 ± 114 f,g | 106 ± 141 e | 103 ± 113 e |
| Fruits/fruit dishes | 175 ± 191 b,c,d | 119 ± 172 a | 141 ± 193 a | 128 ± 189 a | 137 ± 178 g | 145 ± 196 g | 94.0 ± 170 e,f |
| Nuts, seeds, herbs | 3.0 ± 14.3 | 2.5 ± 11.9 | 3.2 ± 13.5 | 1.0 ± 6.3 | 2.98 ± 13.0 f | 4.85 ± 18.0 e,g | 1.51 ± 9.37 f |
| Milk and yogurt | 269 ± 238 b,c | 241 ± 246 a | 219 ± 252 a | 246 ± 240 | 238 ± 213 g | 231 ± 253 g | 150 ± 209 e,f |
| Meat and meat products | 176 ± 155 d | 191 ± 156 c,d | 159 ± 181 b | 138 ± 170 a,b | 193 ± 144 f | 130 ± 154 e,g | 204 ± 149 f |
| Fish/fish dishes | 35.0 ± 78.2 c | 31.7 ± 78.8 a | 22.1 ± 60.6 | 22.0 ± 56.5 | 25.3 ± 68.1 | 20.0 ± 64.8 | 17.9 ± 58.6 |
| Cheeses | 15.0 ± 27.3 b,d | 10.4 ± 24.3 a,d | 12.3 ± 27.3 d | 22.5 ± 32.9 a,b,c | 12.7 ± 26.9 | 15.3 ± 30.3 g | 10.7 ± 26.9 f |
| Eggs/eggs dishes | 12.2 ± 36.2 b,c,d | 16.7 ± 38.7 a,c | 23.2 ± 54.8 a,b | 20.4 ± 55.3 a | 12.9 ± 35.1 f,g | 24.0 ± 53.2 e,g | 35.3 ± 50.9 e,f |
| Biscuits, cakes and pastries | 29.9 ± 49.2 | 26.8 ± 47.9 | 27.3 ± 48.1 | 29.5 ± 52.0 | 32.6 ± 54.0 | 29.4 ± 59.7 | 26.8 ± 53.3 |
| Cream, ice-cream and dessert | 19.2 ± 55.6 | 17.7 ± 55.9 | 13.0 ± 46.4 | 20.3 ± 61.6 | 30.8 ± 65.7 f,g | 16.6 ± 53.0 e | 20.4 ± 56.1 e |
| Soups and sauces | 61.0 ± 117 c | 50.8 ± 91.9 c | 84.1 ± 151 a,b,d | 48.4 ± 108 c | 50.4 ± 95.5 | 53.6 ± 109 | 48.8 ± 99.2 |
| Breads and rolls | 129 ± 83.9 b,c | 96.7 ± 84.7 a,d | 106 ± 97.2 a,d | 147 ± 91.8 b,c | 111 ± 78.0 g | 119 ± 91.2 g | 90.0 ± 82.2 e,f |
| Sugar, confectionary, snacks | 28.6 ± 36.7 d | 30.0 ± 39.2 | 29.5 ± 39.7 | 37.0 ± 48.0 a | 28.3 ± 40.6 | 33.2 ± 44.9 | 28.7 ± 40.7 |
| Beverages including water | 1421 ± 938 | 1443 ± 1093 | 1399 ± 1022 | 1546 ± 1100 | 1529 ± 1264 g | 1700 ± 1454 | 1789 ± 1653 e |
1 Values are mean (±SD). ANOVA with Bonferroni correction was applied. Multiple comparison was performed for Classes 1–4 and Classes 5–7 separately. Classes definition: Weekdays: Class 1–88% cereal or toast for breakfast, 23% skip light meal/28% MF sandwich/22% other for light meal, 72% protein and carbohydrates based for main meal; Class 2–64% cereal or toast for breakfast, 23% MFD sandwich/35% MF sandwich for light meal, 23% skip main meal/60% protein and carbohydrates based for main meal; Class 3–13% cereal or toast/44% cooked breakfast/25% other for breakfast, 57% skip light meal, 64% protein and carbohydrates based for main meal; Class 4–33% cereal and toast/27% fruit/37% other, 26% soups and salads/25 other, 39% protein and carbohydrates based for main meal; a significant difference from Class 1 (p < 0.05); b significant difference from Class 2 (p < 0.001); c significant difference from Class 3 (p < 0.001); d significant difference from Class 4 (p < 0.001). Weekends: Class 5–88% cereal or toast for breakfast, 35% skip light meal/20% MF sandwich/ 20% other for light meal, 85% protein and carbohydrates based for main meal; Class 6–70% cereal or toast for breakfast 24% MF sandwich/22% other for light meal, 39% protein and carbohydrates based for main meal; Class 7–45% cooked breakfast, 69% skip light meal, 76% protein and carbohydrates based for main meal; e significant difference from Class 5 (p < 0.05); f significant difference from Class 6 (p < 0.001); g significant difference from Class 7 (p < 0.001).