Table 1.
Intervention components and associated process evaluation measures for menu-only and menu-plus conditions
| Planned dose | Process evaluation | |
|---|---|---|
| Menu-only | ||
| New healthy children’s menu | Five standard healthy children’s meals that meet the following criteria in combination with side dish and beverage offerings: no more than 600 cal; no more than 50 % calories from fat; no fried foods; child-appropriate portion sizes; fruit or vegetable side dishes; healthy beverages (1 % or nonfat/skim milk and/or 100 % fruit juice [e.g., orange or apple]) | # of main dishes implemented # of side dishes implemented # of healthy beverages implemented Mean calories per meal combination available $ spent on kitchen supplies to prepare new items Retention of existing children’s menu items Mean amount of time spent on kitchen manager meeting |
| Kitchen manager meeting to prepare new recipes | ||
| Menu plus | ||
| New healthy children’s menu | Same as menu-only with more flexibility in terms of choices offered | Same as menu-only |
| Marketing campaign | One banner | % (n) of banners installed and retained at each weekly visit; placement of banners % (n) of table tents installed and retained at each weekly visit # of customers observed looking at KCRP materials Impact of design elements on sales |
| Table tents (quantity based on number of tables) | ||
| Trainings | All servers, bus-persons and hosts/hostesses invited to receive 15-min introductory training | Median (range) and % of servers, bus-persons and hosts/hostesses who received 15-min introductory training % of those attending introductory training who also received advanced training % of observations in which server was observed prompting use of KCRP materials # of pocket guides distributed at trainings % of kitchen employees who received kitchen staff training % of training content that was completely covered for all trainings |
| At least 50 % of servers, bus-persons and hosts/hostesses who attended introductory training invited to attend 15-min advanced training | ||
| All kitchen staff invited to receive 15-min kitchen staff training | ||