Table 2.

Spearman rank correlation coefficients between maternal factor scores derived from principal component factor analysis (PCFA) and weekly number of portions of selected food, food groups and seasonings derived on the same data. Italy, 2012–2014.

Food, Food Groups, and Seasoning (Portions/Week)	Vitamins, Minerals and Fibre	Proteins and Fatty Acids with Legs	Fatty Acids with Fins	Fatty Acids with Leaves	Starch and Vegetable Proteins
Milk	0.11	0.50	−0.10	−0.12	0.01
Hot beverages	0.13	−0.12	0.01	0.13	0.12
Added sugars	0.06	0.19	−0.09	−0.21	0.05
Refined grain bread	−0.06	0.01	0.05	−0.11	0.72
Whole grain bread	0.20	−0.06	−0.02	0.15	−0.05
Pizza	−0.10	0.10	0.06	0.05	0.10
Plain pasta	0.09	−0.18	−0.03	0.45	0.30
Pasta with meat	−0.28	0.23	0.20	0.09	0.26
Soup	0.25	0.08	0.12	−0.04	0.25
Eggs	0.07	0.14	−0.01	0.25	0.01
White meat	−0.02	0.28	0.28	−0.05	−0.05
Red meat	0.02	0.27	0.26	0.18	0.08
Pork meat	−0.11	0.10	0.13	0.14	−0.04
Processed meat	−0.20	0.28	0.17	0.15	0.12
Fish	0.18	−0.14	0.77	0.09	−0.04
Cheese	−0.10	0.50	−0.10	0.05	−0.01
Legumes	0.18	0.02	0.00	0.22	0.04
Potatoes	0.13	0.08	0.12	0.08	0.14
Raw vegetables	0.40	−0.02	0.01	0.43	−0.23
Cooked vegetables	0.55	0.03	0.00	0.29	−0.08
Citrus fruit	0.21	0.01	0.07	−0.14	0.13
Non-citrus fruit	0.43	0.07	−0.07	−0.09	0.01
Cooked fruit	0.17	−0.05	0.12	0.00	0.06
Dried fruit	0.18	−0.06	−0.06	0.17	0.10
Cookies	−0.02	0.20	0.00	−0.14	0.17
Desserts	−0.05	0.14	0.07	0.35	0.02
Carbonated sweet drinks	0.01	0.06	0.14	0.21	−0.02
Olive oil	0.35	0.03	0.08	0.67	0.00
Various seeds oils	0.04	0.11	0.29	0.25	0.05
Butter	0.23	0.25	0.03	0.32	−0.03