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. 2019 Oct 7;11(10):2395. doi: 10.3390/nu11102395

Figure 1.

Figure 1

Percentage of correct responses for high vs. low nutrition content for specific foods (n = 188). $ = statistically significantly greater compared to fat, salt, protein, fibre and saturated fat; # = statistically significantly less compared to sugar, and greater than protein and saturated fat; * = statistically significantly less compared to sugar, fat, salt, and fibre.