Table A9.
Factor loadings of the principal dietary patterns identified (Volgograd region).
| Product Group | Factors Identified (Dietary Patterns) | |||
|---|---|---|---|---|
| DP 1 Rational |
DP 2 Salt |
DP 3 Meat |
DP 4 Mixed |
|
| Meat | −0.066 | 0.024 | 0.762 1 | −0.024 |
| Fish and seafoods | 0.083 | 0.057 | 0.599 1 | 0.493 1 |
| Poultry | 0.211 | 0.201 | 0.555 1 | −0.077 |
| Sausage products | −0.188 | 0.687 1 | 0.267 | −0.164 |
| Pickled products | −0.162 | 0.676 1 | 0.112 | 0.282 |
| Cereals, pasta | 0.180 | 0.681 1 | −0.034 | 0.165 |
| Fruit and vegetables | 0.735 1 | 0.058 | 0.226 | 0.006 |
| Legumes | 0.109 | 0.109 | −0.049 | 0.873 1 |
| Sweets and pastries | 0.403 1 | 0.575 1 | 0.059 | −0.085 |
| Dairy products | 0.822 1 | −0.045 | −0.089 | 0.168 |
| Proportion of explained variance, % | 15.4 | 17.8 | 14.0 | 0.118 |
Note: 1 Factor loadings of food consumption frequency higher than 0.400 or less than −0.400.