16 >19.3 >72.0 >1740 17 >21.6 >76.0 >1942 18 >24.1 >81.0 >2168 19 >26.9 >85.0 >2420 20 >30.0 >90.0 >2701 21 >33.5 >94.0 >3015 22 >37.4 >99.0 >3365 23 >41.7 >3756 24 >46.6 >4192 25 >52.0 >4679 26 >58.0 >5223 27 >64.7 >5829 28 >72.3 >6506 29 >80.6 >7262 30 >90 >8106 Table 2: HSR Baseline Points for Category 3 and 3D Foods Baseline points Average energy content (kJ) per 100 g or 100 mL Average saturated fatty acids (g) per 100 g or 100 mL Average total sugars (g) per 100 g or 100 mL Average sodium (mg) per 100 g or 100 mL 0 ≤ 335 ≤1.0 ≤ 5.0 ≤ 90 1 >335 >1.0 >5.0 >90 2 >670 >2.0 >9.0 >180 3 >1005 >3.0 >13.5 >270 4 >1340 >4.0 >18.0 >360 5 >1675 >5.0 >22.5 >450 6 >2010 >6.0 >27.0 >540 7 >2345 >7.0 >31.0 >630 8 >2680 >8.0 >36.0 >720 9 >3015 >9.0 >40.0 >810 10 >3350 >10.0 >45.0 >900 11 >3685 >11.0 >990 12 >12.0 >1080 13 >13.0 >1170 14 >14.0 >1260 15 >15.0 >1350 16 >16.0 >1440
16 >19.5 >72.0 >1740 17 >21.6 >76.0 >1942 *This table is a shortened version of Table 1 provided in the HSRC Guide above Total baseline points = (5) + (4) + (8) + (0) = 17 Calculate HSR modifying points HSR V points In this example, the bar contains 43% peanuts and 27% sultanas. Schedule 5 contains the following formula to use to derive V points from this mixture of concentrated (dried) fruit or vegetables and non-concentrated fvnl ingredients: where – %non-concentrated fvnl/concentrated fruit or vegetables means the percentage of fvnl in the food determined using the appropriate calculation methods outlined in Standard 1.2.10. = 43 + (2 x 27) / 43 + (2x 27) + 30 = 97/127 x 100 = 76% fvnl, including a mixture of concentrated fruit and non-concentrated nuts; therefore Column 2 in the table below is used to determine the V points. Table 3: HSR V Points Points Column 1 % concentrated fruit or vegetables Column 2 % fvnl 0 <25 ≤40 1 ≥25 >40 2 ≥43 >60 3 ≥52 >67 4 ≥63 >75 5 ≥67 >80 6 ≥80 >90 7 ≥90 >95 8* =100 =100 *For the purposes of HSRC a food that is >99.5% fvnl counts as 100% where food additives or fortificants have been added, eg pure fruit juice with added vitamin C V points = 4 HSR Protein points (P points) Foods that score 13 or more baseline points are not permitted to score points for protein unless they score at least 5 V points.
Example 4 – Pizza Supreme Nutrition Information – Pizza supreme Component Per 100 g Energy 1125 kJ Protein 13.9 g Saturated fatty acids 5.2 g Total sugars 0.9 g Sodium 743 mg Dietary fibre 3.3 g Determine the HSRC category of the food This pizza is not a core dairy food, it is not a Category 1 or 3 food so is a Category 2 food (i.e. all foods other than those included in Category 1, 1D, 2D, 3 or 3D). Determine form of food As sold Calculate HSR baseline points Based on the nutrition information for this example, the baseline points obtained are adjacent to the highlighted boxes in the table below. Table 1: HSR Baseline Points for Category 1, 1D, 2 or 2D Foods Baseline points Average energy content (kJ) per 100 g or 100 mL Average saturated fatty acids (g) per 100 g or 100 mL Average total sugars (g) per 100 g or 100 mL Average sodium (mg) per 100 g or 100 mL 0 ≤335 ≤1.0 ≤5.0 ≤90 1 >335 >1.0 >5.0 >90 2 >670 >2.0 >9.0 >180 3 >1005 >3.0 >13.5 >270 4 >1340 >4.0 >18.0 >360 5 >1675 >5.0 >22.5 >450 6 >2010 >6.0 >27.0 >540 7 >2345 >7.0 >31.0 >630 8 >2680 >8.0 >36.0 >720 9 >3015 >9.0 >40.0 >810 10 >3350 >10.0 >45.0 >900 11 >3686 >11.2 >49.0 >1005 12 >12.5 >54.0 >1121 13 >13.9 >58.0 >1251