Table 3 |
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|
Food selection pattern by SOC score. VIP-values denotes the influence in explaining variation in SOC-scores. VIP values ≥ 1.2 are listed, and + denotes associations with high SOC and – association with low SOC scores. |
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|
MEN |
WOMEN |
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|
|
|
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|
FOOD ITEM |
ASSOCIATION |
VIP |
FOOD ITEM |
ASSOCIATION |
VIP |
|
|
|||||
|
Influential for high SOC |
Influential for high SOC |
||||
|
Bread |
+ |
2.18 |
Fruits |
+ |
1.83 |
|
Bread and cereals |
+ |
1.96 |
Vegetables |
+ |
1.83 |
|
Rye crisp bread (whole meal) |
+ |
1.89 |
Liver paste |
+ |
1.64 |
|
Fish |
+ |
1.76 |
Boiled potato |
+ |
1.47 |
|
Boiled potato |
+ |
1.71 |
Rye crisp bread (whole meal) |
+ |
1.43 |
|
Berries |
+ |
1.51 |
Blood foods |
+ |
1.32 |
|
Wine |
+ |
1.49 |
Cereals |
+ |
1.29 |
|
Light beer |
+ |
1.32 |
Oat flake porridge |
+ |
1.24 |
|
Vegetables |
+ |
1.23 |
|||
|
Influential for low SOC |
Influential for low SOC |
||||
|
Pizza |
- |
2.41 |
Mashed potato |
- |
2.98 |
|
Soft drinks |
- |
2.25 |
Sausage as main course |
- |
2.11 |
|
Pasta |
- |
2.14 |
Potato salad |
- |
1.98 |
|
Candies |
- |
2.02 |
Soft drinks |
- |
1.94 |
|
Sausage as main course |
- |
1.97 |
French fries |
- |
1.89 |
|
Hamburgers |
- |
1.94 |
Hamburgers |
- |
1.82 |
|
Mashed potato |
- |
1.87 |
Beer (high alcohol) |
- |
1.71 |
|
Fried potato |
- |
1.65 |
Pizza |
- |
1.68 |
|
Butter for cooking |
- |
1.63 |
Sweets |
- |
1.67 |
|
Chips, cheese doodles, nuts |
- |
1.57 |
Candies |
- |
1.60 |
|
Potato salad |
- |
1.48 |
Rice |
- |
1.50 |
|
Banana |
- |
1.37 |
Pancakes |
- |
1.43 |
|
French fries |
- |
1.22 |
Syrups |
- |
1.42 |
|
Traditional broth soaked bread |
- |
1.21 |
Cookies |
- |
1.39 |
|
Fruit soup |
- |
1.21 |
Traditional broth soaked bread |
- |
1.29 |
|
Traditional potato dumpling |
- |
1.20 |
Chips, cheese doodles, nuts |
- |
1.29 |
|
|
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|
Lindmark et al. Nutrition Journal 2005 4:9 doi:10.1186/1475-2891-4-9 |
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