Table 4.
Comparison of restaurant dining environment construct scores by restaurant type; fifteen US post-secondary institutions, 2009–2011
| Restaurant type | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| All restaurants combined (n 214) | Sit down (n 68) | Fast casual (n 61) | Fast food (n 46) | On-campus (n 39)* | |||||||
| Mean | sd | Mean | sd | Mean | sd | Mean | sd | Mean | sd | P value† | |
| Total score | 14·40 | 9·31 | 12·37 | 9·06 | 14·13 | 9·10 | 15·85 | 10·85 | 16·67 | 7·46 | NS |
| Healthy Entrées sub-score‡ | 2·43 | 2·39 | 2·21 | 2·15 | 2·59 | 2·54 | 2·89 | 2·58 | 2·03 | 2·38 | NS |
| Healthy Side Dishes sub-score§ | 4·49 | 3·52 | 4·19a | 3·16 | 4·08a | 3·24 | 3·85a | 3·67 | 6·38b | 3·84 | 0·002 |
| Healthy Beverages sub-score∥ | 5·37 | 2·43 | 5·12a | 2·20 | 4·92a | 2·33 | 5·67a | 2·63 | 6·15b | 2·57 | 0·05 |
| Facilitators of Healthy Eating sub-score¶ | 4·83 | 5·62 | 3·50a | 4·58 | 4·51a | 4·77 | 7·54b | 7·08 | 4·46a | 5·71 | 0·002 |
| Barriers to Healthy Eating sub-score** | −1·92 | 2·90 | −2·29 | 3·40 | −1·28 | 2·35 | −2·54 | 3·10 | −1·54 | 2·27 | NS |
| Price sub-score†† | −0·90 | 1·76 | −0·35a | 1·60 | −0·69a | 1·77 | −1·57b | 1·76 | −1·38b | 1·80 | <0·001 |
a,bMean values within a row with unlike superscript letters were significantly different as determined by pairwise comparisons using Tukey's B post hoc tests (P < 0·05).
*On-campus restaurants are the snack bars/cafés; from the campus dining environment survey only the restaurant dining environment constructs were used for this analysis to permit comparisons across restaurant types.
†ANOVA main effects significance level comparing scores by restaurant type.
‡Healthy entrées (main dishes, main dish salads and low-fat/fat-free dressings; possible range = 0–9).
§Healthy sides (non-fried vegetables, no-sugar added fruit, vegetarian, whole-wheat bread, baked chips; possible range = 0–15).
∥Healthy beverages (low-fat and non-fat milk, 100 % fruit juice, diet and low-calorie soda; possible range = 0–9).
¶Facilitators of healthy eating (nutrition information, healthy signs, reduced portions; possible range = 0–30).
**Barriers to healthy eating (unhealthy signs, large portions, all-you-can-eat; possible range = −15 to 0).
††Price (combo meals, portion and healthy meal pricing; possible range = −9 to 3).