Table 3.
Prevalence of healthy practices at baseline (2010) and follow-up (2013) for community restaurants (n 32), stratified by programme participation and restaurant type, Heart of New Ulm (HONU) Project, Minnesota, USA
| Not in programme (n 20) | In programme (n 12) | Independent (n 18) | Chain (n 14) | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Baseline | Follow-up | Baseline | Follow-up | Baseline | Follow-up | Baseline | Follow-up | |||||||||
| n | % | n | % | n | % | n | % | n | % | n | % | n | % | n | % | |
| Bronze | ||||||||||||||||
| One or more non-fried vegetable side dish(es) | 8 | 40·0 | 15 | 75·0 | 12 | 100·0 | 12 | 100·0 | 11 | 61·1 | 15 | 83·3 | 9 | 64·3 | 12 | 85·7 |
| One or more half-size portion entrée(s) | 2 | 10·0 | 11 | 55·0 | 8 | 66·7 | 12 | 100·0 | 5 | 27·8 | 14 | 77·8 | 5 | 35·7 | 9 | 64·3 |
| Kids’ menu includes healthy side AND beverage options | 3 | 15·0 | 3 | 15·0 | 4 | 33·3 | 10 | 83·3 | 1 | 5·6 | 6 | 33·3 | 6 | 42·9 | 7 | 50·0 |
| Fat-free or low-fat milk AND a low- or no-calorie beverage | 17 | 85·0 | 16 | 80·0 | 12 | 100·0 | 12 | 100·0 | 17 | 94·4 | 17 | 94·4 | 12 | 85·7 | 11 | 78·6 |
| If snack chips are available, baked chips are offered | 2 | 10·0 | 2 | 10·0 | 1 | 8·3 | 5 | 41·7 | 1 | 5·6 | 4 | 22·2 | 2 | 15·4 | 3 | 23·1 |
| Low-fat or fat-free salad dressing | 13 | 65·0 | 12 | 60·0 | 12 | 100·0 | 12 | 100·0 | 14 | 77·8 | 13 | 72·2 | 11 | 78·6 | 11 | 78·6 |
| Silver | ||||||||||||||||
| One or more fruit side dish(es) with no added sugar | 6 | 30·0 | 9 | 45·0 | 7 | 58·3 | 8 | 66·7 | 6 | 33·3 | 8 | 62·5 | 7 | 50·0 | 9 | 64·3 |
| Salad, fruit or non-fried vegetables are offered as the standard side | 5 | 25·0 | 7 | 35·0 | 2 | 16·6 | 7 | 58·3 | 6 | 35·3 | 8 | 44·4 | 1 | 7·1 | 6 | 42·9 |
| Sandwich buns are not automatically buttered | 4 | 20·0 | 8 | 40·0 | 5 | 41·7 | 8 | 66·7 | 5 | 27·8 | 11 | 61·1 | 4 | 28·6 | 5 | 35·7 |
| Spreads and dressings are placed on the side for all sandwiches | 3 | 15·0 | 1 | 25·0 | 5 | 41·7 | 7 | 58·3 | 5 | 27·8 | 9 | 50·0 | 3 | 21·4 | 2 | 14·3 |
| Olive oil or trans-fat free margarine is available | 15 | 75·0 | 17 | 85·0 | 11 | 91·7 | 12 | 100·0 | 17 | 94·4 | 17 | 94·4 | 9 | 64·3 | 12 | 85·7 |
| A minimum of three half-portion entrées | 3 | 15·0 | 5 | 25·0 | 4 | 33·3 | 11 | 91·7 | 2 | 11·1 | 10 | 55·6 | 5 | 35·7 | 6 | 42·9 |
| One or more wholegrain bread or bun option(s) | 3 | 15·0 | 3 | 15·0 | 5 | 41·7 | 9 | 75·0 | 4 | 22·2 | 9 | 50·0 | 4 | 28·6 | 3 | 21·4 |
| Trans-fat free/saturated fat free frying oil is used | 18 | 90·0 | 18 | 90·0 | 12 | 100·0 | 12 | 100·0 | 18 | 100·0 | 18 | 100·0 | 12 | 85·7 | 12 | 85·7 |
| Healthy practices are promoted on the menu or a table tent | 3 | 15·0 | 1 | 5·0 | 4 | 33·3 | 5 | 41·7 | 3 | 16·7 | 4 | 22·2 | 4 | 28·6 | 2 | 14·3 |
| Gold | ||||||||||||||||
| One or more HONU Project-approved healthy dish(es) is on menu | 1 | 5·0 | 4 | 20 | 1 | 8·3 | 6 | 50·0 | 1 | 5·6 | 3 | 16·7 | 1 | 7·1 | 7 | 50·0 |
| HONU Healthy Practices level achievement | ||||||||||||||||
| Any level (Gold, Silver, Bronze) achieved | 0 | 0·0 | 1 | 5·0 | 7 | 58·3 | 11 | 91·7 | 3 | 16·7 | 8 | 44·4 | 4 | 28·6 | 4 | 28·6 |