A dietary survey of 939 Swiss adults, randomly selected from the population of Geneva and its surrounding communities, was performed according to the history method. A factor analysis, using average weekly intake* for 33 food variables, reveals three principal components of the diet: satiating capacity, healthfulness and culinary complexity. These characteristics, together with the energy content of the diet, were analysed for differences according to sex, age, relative weight index, birthplace, marital status and occupation. Ail of these sociodemographic variables influence some dimension of dietary habits. Alcohol consumption is positively associated with satiating, protein rich diets, but energy intake from foods does not signfficatively differ between various groups of abstainers and drinkers. Although the energy contribution of alcoholic beverages is globally additive, we suggest that cultural and societal norms may modulate the relationship of alcohol and diet Food functions as a supply of energy as well as a complex behavioural code to create personal eating patterns. The energy requirement for an individual depends primarily on his basal metabolic rate, as determined by age, body size and weight, and also varies with his work-or leisure-associated level of physical activity. Additional adjustments may be needed to account for climatic variations. 1 Given these requirements and available food resources, the process of food selection depends on many factors. Physiological controls include intolerance and sensitivity to particular substances. Sensory characteristics, such as taste, visual appearance and texture, are also elements contributing to food preference or aversion. In addition, social and economic factors lead to evaluation of foods with respect to cost, convenience, prestige and healthfulness, among other criteria. 2 The influence of alcohol on diet may be considered from different points of view. It contributes to an individual's supply of energy, although the utilization of
