Table 2. Dietary patterns identified using factor analysis.

Variable	Healthy	Traditional	Junk
Avocado	0.45	0.03	-0.09
Green beans	0.34	0.15	-0.07
Berries	0.49	-0.13	-0.02
Cake/muffin/bun	0.15	0.05	0.32
Brown rice	0.36	0.03	-0.09
Candy bars	0.05	0.10	0.46
Celery	0.38	0.11	0.01
Cucumber	0.34	-0.06	-0.03
Dried fruit	0.32	0.06	-0.02
Feijoas/kiwifruit	0.38	0.12	0.02
Fish fillets not in breadcrumb/batter	0.31	0.11	-0.03
Green leafy vegetables	0.41	0.25	-0.08
Kumera/pumpkin roasted	0.18	0.42	0.01
Kumera/pumpkin steamed or boiled	0.19	0.37	-0.03
Lentils/chickpeas/other beans	0.37	0.09	-0.12
Lollies/sweets	-0.03	-0.09	0.31
Meat as part of dish (beef/pork/lamb)	0.05	0.36	0.02
Meat casseroles (beef,pork,lamb)	0.08	0.45	0.04
Meat roasted (beef/pork/lamb)	0.02	0.42	0.12
Mixed vegetables	0.18	0.40	0.09
Nuts	0.33	-0.01	-0.02
Other fruit	0.33	0.11	-0.02
Pepper	0.34	0.05	-0.05
Pineapple	0.37	0.09	0.08
Potato/other crisps	-0.17	0.06	0.34
Potato/taro roasted	0.09	0.34	0.08
Potato/taro steamed or boiled	0.03	0.36	0.01
Poultry as part of dish	0.11	0.38	0.02
Poultry casseroles	0.15	0.44	0.07
Poultry roasted	0.01	0.32	0.11
Sausage rolls	0.07	0.19	0.30
Stone fruit	0.45	-0.06	0.01
Tomato	0.43	0.00	-0.03
Yoghurt	0.31	0.02	-0.01

Factor loadings ≥± 0.3 for each identified dietary pattern