Table 1c. Key Components of Interventions on Community-based Prepared-Food Sources: Interventions Conducted in Small Local Restaurantsa .
| Characteristic | Shape Up Somerville (32–36) | Smart Menu Program (37,38) | The Healthy Options Program (39–42) |
|---|---|---|---|
| Data sources | Peer-reviewed articles; website | Peer-reviewed articles; e-mail correspondence | Peer-reviewed article; website; e-mail correspondence |
| Target population | Somerville, Massachusetts; restaurant customers; students in 1st–3rd grade | Tacoma-Pierce County, Washington; restaurant customers; mostly white | Rural Iowa; mostly white |
| Model/Theory | Community-based participatory research | Diffusion of innovations | Social cognitive theory |
| Goal | Awareness; availability | Awareness; consumption | Awareness; consumption |
| Types of prepared-food sources | Various participating restaurants | Various participating locally owned restaurants | Various locally owned restaurants |
| Food targeted in interventions | Half-size portions; low-fat milk or water | Meal and dessert items | Low-fat dressings, milk, meat, sides, breakfast items, desserts, whole-wheat bread |
| Intervention strategies | |||
| Signage | Menu labeling; point-of-purchase materials (logo and signs, menu inserts) | Menu labeling | Point-of-purchase materials (table placard, poster) |
| Increased availability of healthful foods | Half-sized portions of entrées; fruit and vegetable side dishes; low-fat milk or water | Encouragement of addition of healthful items, preparations, smaller portion sizes | None |
| Pricing | None | None | None |
| Community components | Improved walkability and environmental policies; community advocates established; farmers market program; newspaper ads | Media (newsletters, newspapers, websites) | Media (newspaper) |
| Other | None | Free menu analysis | None |
| Formative research | Meetings, focus groups, and interviews with owners/managers; advisory council; approval criteria were refined with feedbacks from restaurant owners and managers; unable to complete 3 focus groups with restaurants | Menu labeling literature review; consulted food industry representative and health advisory group; no formal formative research phase. | Pilot survey to indicate customer preferences; presented to owners |
a
Includes small, locally owned “mom-and-pop” establishments that include but are not limited to take-out and sit-down restaurants and restaurants that focused on specialty foods; it excludes chain restaurants.