Table 1b. Key Components of Interventions on Community-based Prepared-Food Sources: Interventions Conducted in Chain Restaurants.

Characteristic	Coeur en Santé St-Henri (28,29)	TrEAT Yourself Well (30)	Tandon et al 2011 (31)
Data sources	Peer-reviewed article	Peer-reviewed article; e-mail correspondence	Peer-reviewed article; e-mail correspondence
Target population	Montreal; restaurant customers; low-income	San Diego area; restaurant customers; mostly white	Seattle and San Diego; children aged 6–11 years and parents
Model/Theory	Social learning theory	Theory of reasoned action; social marketing	None specified
Goal	Awareness; consumption	Awareness; consumption	Awareness; consumption
Types of prepared-food sources	Fast-food restaurant and family-style restaurant	4 chain restaurants	Chain restaurants
Food targeted in intervention	Low-fat, high-fiber items on menus	Low-fat menu items containing fruits and vegetables	Chain restaurant foods
Intervention strategies
Signage	Menu labeling	Point-of-purchase materials (table tents, posters)	Menu labeling
Increased availability of healthful foods	Recipe modification to increase fiber or decrease fat	None	None
Pricing	None	Discount cards	None
Community components	Media (newspaper, telephone, leaflets)	Community events and food tasting; media (television, magazines, newspaper)	None
Other	None	Wait-staff incentives	None
Formative research	Community informants identify popular restaurants; dietitian review of menu options via interviews with kitchen staff supervisor and suppliers	None	None