Table 2.
Nutrient profiling score and costs of 6020 packaged foods available for sale in New Zealand supermarkets in 2011
| Level of processing | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Group 1: Minimally processed (n 622) | Group 2: Culinary processed (n 332) | Group 3: Ultra-processed (n 5066) | Overall ANOVA | |||||||
| Mean | sd | n | Mean | sd | n | Mean | sd | n | P value | |
| NPSC score | 3·27 | 5·68 | 609 | 7·95 | 10·67 | 327 | 11·63 | 8·95 | 5028 | <0·001 |
| Energy cost ($NZ/100 kJ) | 1·56 | 1·55 | 609 | 0·59 | 0·70 | 322 | 1·16 | 7·86 | 5061 | 0·144 |
| Unit cost ($NZ/100 g) | 1·38 | 1·53 | 622 | 1·02 | 1·03 | 332 | 1·87 | 1·67 | 5065 | <0·001 |
| Serving cost ($NZ/serving) | 1·16 | 1·02 | 621 | 0·64 | 1·08 | 329 | 1·07 | 1·44 | 5028 | <0·001 |
NPSC, Nutrient Profiling Scoring Criterion, is used to determine the healthiness of products and ranges between −5 and 40; higher scores indicate less healthy products.