The mean sugars content for Dairy Beverages’ and Food’, as shown in Figure ‘1D – ‘2 – 3.6, was visibly less for HSR products vs non-HSR products. Conversely, this was the opposite for Beverages’. The sugars content of Oils and spreads’ and ‘1 – ‘3 – ‘3D – Cheese and processed cheese’ was minimal across both groups (HSR products and non-HSR products), which would be expected given the nutritional profile of these types of foods. The mean sodium content of HSR products in Food’ and Cheese and ‘2 – ‘3D – processed cheese’ was lower than that of the products without. Conversely, the opposite was observed in Oils and spreads’, noting the small product count, n = 2 ‘3 – (Figure 3.7). The mean protein content of products in Food‘ and Cheese and processed ‘2 – ‘3D – cheese’ was slightly greater for HSR products compared to non-HSR products compared to those without (Figure 3.8). The opposite was observed with Dairy ‘1D – beverages’. Figure 3.. Mean sugars content of HSR vs non-HSR products, by HSR Category Class at Year 1 (June 2014 to June 2015) Figure 3.. Mean sodium content of HSR vs non-HSR products, by HSR Category Class at Year 1 (June 2014 to June 2015) The mean fibre content, as shown in Figure 3.9, was greatest in Food’, and there ‘2 – was minimal difference between HSR and non-HSR products, within this HSR Category Class. Conversely, the mean fibre content for both HSR and non-HSR products was much lower for Beverages’, Dairy beverages’, Oils and spreads’ and ‘1 – ‘1D – ‘3 – ‘3D Cheese and processed cheese’. This would be expected, however, due to the – nutritional profile of the foods and beverages in these HSR Category Classes. Figure 3.. Mean protein content of HSR vs non-HSR products, by HSR Category Class at Year 1 (June 2014 to June 2015) Figure 3.. Mean fibre content of HSR vs non-HSR products, by HSR Category Class at Year 1 (June 2014 to June 2015)
The mean sugars content for ‘1D – Dairy Beverages’ and ‘2 – Food’, as shown in Figure 3.6, was visibly less for HSR products vs non-HSR products. Conversely, this was the opposite for ‘1 – Beverages’. The sugars content of ‘3 – Oils and spreads’ and ‘3D – Cheese and processed cheese’ was minimal across both groups (HSR products and non-HSR products), which would be expected given the nutritional profile of these types of foods. The mean sodium content of HSR products in ‘2 – Food’ and ‘3D – Cheese and processed cheese’ was lower than that of the products without. Conversely, the opposite was observed in ‘3 – Oils and spreads’, noting the small product count, n = 2 (Figure 3.7). The mean protein content of products in ‘2 – Food‘ and ‘3D – Cheese and processed cheese’ was slightly greater for HSR products compared to non-HSR products compared to those without (Figure 3.8). The opposite was observed with ‘1D – Dairy beverages’. Figure 3.. Mean sugars content of HSR vs non-HSR products, by HSR Category Class at Year 1 (June 2014 to June 2015) Figure 3.. Mean sodium content of HSR vs non-HSR products, by HSR Category Class at Year 1 (June 2014 to June 2015) The mean fibre content, as shown in Figure 3.9, was greatest in ‘2 – Food’, and there was minimal difference between HSR and non-HSR products, within this HSR Category Class. Conversely, the mean fibre content for both HSR and non-HSR products was much lower for ‘1 – Beverages’, ‘1D – Dairy beverages’, ‘3 – Oils and spreads’ and ‘3D – Cheese and processed cheese’. This would be expected, however, due to the nutritional profile of the foods and beverages in these HSR Category Classes. Figure 3.. Mean protein content of HSR vs non-HSR products, by HSR Category Class at Year 1 (June 2014 to June 2015) Figure 3.. Mean fibre content of HSR vs non-HSR products, by HSR Category Class at Year 1 (June 2014 to June 2015)
HSR-Year1-report.docx