Table 2 The factors of dietary patterns.
Factor 1-Meat diet food factor | Factor 2-Healthy diet food factor | Factor 3-Traditional diet food factor | Factor 4-Fried food with staple diet food factor | ||||
|---|---|---|---|---|---|---|---|
Poultry | 0.651 | Fresh fruit | 0.517 | Rice and flour | 0.667 | Fried food | 0.556 |
Beef and mutton | 0.548 | Fresh vegetable | 0.394 | Fresh vegetable | 0.529 | Rice and flour | 0.271 |
Pork | 0.527 | Milk products | 0.401 | Tuber | 0.339 | Tuber | 0.227 |
Fish | 0.485 | Eggs | 0.272 | Bean products | 0.198 | Bean products | 0.206 |
Egg | 0.384 | Tuber | 0.065 | Fish | 0.067 | Fresh fruit | 0.050 |
Cake | 0.259 | Bean products | 0.032 | Fresh fruit | −0.086 | Fresh vegetable | −0.181 |
Rice and flour | 0.147 | Fried food | −0.248 | Milk products | −0.348 | Pork | −0.154 |
