Table 3d. Feasibility, Process, and Impact Results of Interventions on Prepared-Food Sources: Interventions Conducted in Mixed Types of Restaurantsa .
| Characteristic | Healthy Howard Initiative (43) | Healthy Restaurant Program (44–46) | Winners Circle Healthy Dining Program (47–49) |
|---|---|---|---|
| Feasibility and process results | Moderate reach (currently on-going) | Increasing reach; improved ratings of participating restaurants | High feasibility; medium-low reach |
| Prepared-food source impact results | Not assessed (surveys not performed) | Increase in sales of promoted items; sodium and fat in foods significantly decreased | Not assessed |
| Consumer psychosocial impact results | Assessed but not reported | High customer acceptability | Low awareness |
| Consumer behavioral impact results | Assessed but not reported | Not assessed | Medium use of label for food choice |
| Other results | None | None | None |
| Sustainability | Low implementation cost | High: 85/96 of restaurants are maintaining program | Low-cost, easily implemented |
| Policy results, implications | Voluntary program | Ordinance for the Healthy Restaurant Program | No links with policy |
a
Includes restaurants (both local and chain) that did not share characteristics with other intervention restaurants or whose characteristics were not well defined.