Table 2b. Evaluation Methods Used by Interventions on Prepared-Food Sources, by Type of Intervention: Interventions Conducted in Chain Restaurants.

Characteristic	Coeur en Santé St-Henri (28,29)	TrEAT Yourself Well (30)	Tandon et al 2011 (31)
Study design	Nonexperimental; no pre–post assessment (n = 2)	Quasi-experimental; no pre–post assessment; comparison regions (n = 4)	Pre–post assessment; comparison counties
Feasibility assessment measuresa	None	None	None specified
Process evaluation measuresb	None	None	None specified
Prepared-food source impact measures	None	None	None
Consumer impact measuresc	Purchasing; attitudes	Awareness; attitudes	Awareness; behavior (calories consumed)

^a Feasibility assessment measures include acceptability, operability, and perceived sustainability.

^b Process evaluation measures include dose, reach, and fidelity, which indicate how well the program was implemented according to plan.

^c Consumer impact measures included psychosocial, behavioral, and health outcomes.