Table 3

 Median percentage energy derived from macronutrients, and sodium and fibre density, of 100 television chef recipes and 100 supermarket ready meals, United Kingdom, 2010

Nutritional contentRecipes (n=100)Ready meals (n=100)All itemsWHO rangeχ2*P value*
Median (interquartile range)% within WHO rangeMedian (interquartile range)% within WHO rangeMedian (interquartile range)No (%) within WHO range
Macronutrient (% energy):
 Protein23.8 (18.8-33.9)722.7 (18.2-27.3)922.9 (18.5-30.5)16 (8)10-150.270.60
 Carbohydrate31.6 (19.0-42.1)642.9 (37.0-52.5)1838.7 (28.9-48.4)24 (12)55-756.820.01
 Sugars5.3 (3.3-8.8)815.7 (3.8-8.7)835.5 (3.3-8.8)164 (82)<100.140.71
 Fat42.2 (30.1-54.0)2432.4 (25.9-39.2)3735.6 (27.9-45.9)61 (31)15-303.990.05
 Saturated fat14.9 (9.0-20.9)3313.9 (7.8-18.7)3414.0 (8.0-19.8)67 (34)<100.020.88
Fibre density (g/MJ)1.4 (0.8-2.6)143.2 (2.4-4.4)562.5 (1.4-3.7)70 (35)>3.0†38.77<0.01
Sodium density (g/MJ)0.2 (0.1-0.4)360.4 (0.3-0.5)40.4 (0.2-0.5)40 (20)<0.2‡32.00<0.01

2 tests with one degree of freedom comparing proportion of recipes with proportion of ready meals in World Health Organization range.

†Based on 8.4 MJ/day (2000 kcal/day) diet and recommended daily fibre intake of >25 g.

‡Based on 8.4 MJ/day (2000 kcal/day) diet and recommended daily sodium intake of <2 g.