Class (Figure 3.4). The greatest variance was observed in Oils and spreads’ for ‘3 – which the HSR products had a higher mean energy content than the non- HSR products. However this result should be interpreted with caution as there were only three products at Year 1 displaying the HSR system in this HSR Category Class. A similar observance was seen with Cheese and processed cheese’, which also had ‘3D – a small sample size (n = 2) for products displaying the HSR system graphic at Year 1 (Figure 3.4). Figure 3.5 similar trends for the mean saturated fat content for both Oils and ‘3 – spreads’ and Cheese and processed cheese’, which although may appear more ‘3D – marked than the differences observed within these categories for the mean energy content, again the small sample sizes at Year 1 should be noted (n = 3 and n = 2, respectively). Table 3.. Number of products (n) in each HSR Category Class, by HSR vs non-HSR products, for each nutrient, at Year 1 (June 2014 to June 2015) 3D:Cheese 1D:Dairy 3:Oils & Grouping Nutrient(s) per 1:Beverages 2:Food & beverages spreads 100 g/100 mL (n) (n) processed (n) (n) cheese (n) Energy Saturated fat HSR Sugars 32 9 257 3 2 products Protein Sodium HSR Fibre 27 9 219 N/A N/A products Non-HSR Energy 816 282 8,324 292 418 products Non-HSR Saturated fat 816 281 8,307 292 417 products Non-HSR Sugars 816 282 8,314 289 415 products Non-HSR Protein 816 282 8,323 290 418 products Non-HSR Sodium 816 282 8,319 269 416 products Non-HSR Fibre 319 107 2,573 10 19 products Figure 3.. Mean energy content of HSR vs non-HSR products, by HSR Category Class at Year 1 (June 2014 to June 2015) Figure 3.. Mean saturated fat content of HSR vs non-HSR products, by HSR Category at Year 1 (June 2014 to June 2015)
Class (Figure 3.4). The greatest variance was observed in ‘3 – Oils and spreads’ for which the HSR products had a higher mean energy content than the non- HSR products. However this result should be interpreted with caution as there were only three products at Year 1 displaying the HSR system in this HSR Category Class. A similar observance was seen with ‘3D – Cheese and processed cheese’, which also had a small sample size (n = 2) for products displaying the HSR system graphic at Year 1 (Figure 3.4). Figure 3.5 similar trends for the mean saturated fat content for both ‘3 – Oils and spreads’ and ‘3D – Cheese and processed cheese’, which although may appear more marked than the differences observed within these categories for the mean energy content, again the small sample sizes at Year 1 should be noted (n = 3 and n = 2, respectively). Table 3.. Number of products (n) in each HSR Category Class, by HSR vs non-HSR products, for each nutrient, at Year 1 (June 2014 to June 2015) Grouping Nutrient(s) per 100 g/100 mL 1:Beverages (n) 1D:Dairy beverages (n) 2:Food (n) 3:Oils & spreads (n) 3D:Cheese & processed cheese (n) HSR products Energy Saturated fat Sugars Protein Sodium 32 9 257 3 2 HSR products Fibre 27 9 219 N/A N/A Non-HSR products Energy 816 282 8,324 292 418 Non-HSR products Saturated fat 816 281 8,307 292 417 Non-HSR products Sugars 816 282 8,314 289 415 Non-HSR products Protein 816 282 8,323 290 418 Non-HSR products Sodium 816 282 8,319 269 416 Non-HSR products Fibre 319 107 2,573 10 19 Figure 3.. Mean energy content of HSR vs non-HSR products, by HSR Category Class at Year 1 (June 2014 to June 2015) Figure 3.. Mean saturated fat content of HSR vs non-HSR products, by HSR Category at Year 1 (June 2014 to June 2015)