Table 3.
Topic-based dietary patterns of 2016–2018.
| Rank | Topic 1 | Topic 2 | Topic 3 |
|---|---|---|---|
| (Token: 15.0%) | (Token: 62.3%) | (Token: 22.7%) | |
| (Participant: 17.4%) | (Participant: 67.1%) | (Participant: 15.5%) | |
| 1 | Mix of red pepper paste and soybean paste (Ssamjang) | Kimchi | Americano |
| 2 | Pork belly | Instant coffee | Fried chicken |
| 3 | Lettuce | Milk | Mayonnaise |
| 4 | Red pepper | White rice | Fish cake soup |
| 5 | Cold noodle (Naengmyeon) | Multigrain rice | Ramen |
| 6 | Onion | Soybean paste soup (Doenjang Soup) |
Snack |
| 7 | Soju | Kimchi stew | Chicken breast |
| 8 | Grilled mushrooms | Apple | Soda |
| 9 | Orange juice | Roasted seaweed | Sausage |
| 10 | Duck meat | Stir-fried anchovy | Beer |