Table 3.

Comparison of %Max ratings by core and discretionary foods, Institute of Medicine three-star system^†

			%Max score
	Number		Core		Discretionary
Food category	Core	Discretionary	Median	IQR	Median	IQR
Bread and bakery products	761	1668	100*	0–100	33·3*	0–100
Cereal and cereal products	1244	699	100*	0–100	0*	0–100
Confectionery	0	1434	–		0	0–0
Convenience foods	88	986	66·7*	00–100	0*	0–100
Dairy	1716	977	0*	0–100	0*	0–100
Edible oils and emulsions	0	482	–		0	0–100
Eggs	96	0	66·7	66·7–66·7	–
Fish and fish products	554	139	100‡	0–100	100‡	0–100
Fruit and vegetables	2055	621	66·7*	0–100	0*	0–100
Meat and meat products	162	770	0*	0–100	100*	0–100
Non-alcoholic beverages	0	1847	–		0	0–0
Sauces and spreads	0	2340	–		66·7	0–100
Snack foods	0	639	–		0	0–100
Sugars, honey and related products	0	334	–		0	0–0
Special foods	236	101	66·7*	33·3–100	66·7*	0–100
Other foods	0	276	–		66·7	0–100
Total sample	6912	13 313	66·7*	0–100	0*	0–100

IQR, interquartile range.

^* P<0·001; Mann–Whitney U test.

^†Individual product scores were converted to a percentage of the maximum possible rating (e.g. 66·7 % for a rating of 2 out of 3 possible points in the Institute of Medicine three-star system and 80 % for a rating of 4 out of 5 possible points in the Australian Health Star Rating).

^‡ P=0·860.