Table. Number of New York City Hospitals (N = 28) That Implemented Each of 20 NYC Standards for Cafeterias/Cafés, at Baseline Assessment (January 2012–June 2014) and End Line Assessment (July 2014–September 2014), HHFI.
| NYC Standards for Cafeterias/Cafés | Baseline, n (%) | End Line, n (%) | P Valuea |
|---|---|---|---|
| 1. Leafy green salads are available with a vinegar-based dressing option. | 25 (89) | 28 (100) | .08 |
| 2. Four different fruit choices are available. | 24 (86) | 26 (93) | .39 |
| 3. All items contain 0 g trans fat/serving. | 22 (79) | 26 (93) | .13 |
| 4. One vegetable option is available daily (≤200 mg sodium). | 18 (64) | 26 (93) | .01 |
| 5. Water is available at no charge. | 14 (50) | 24 (86) | .004 |
| 6. No use of deep fryers; no deep frying. | 6 (21) | 9 (32) | .37 |
| 7. At least half of desserts are ≤200 kcal/item. | 2 (7) | 17 (61) | <.001 |
| 8. All high-calorie beverages in portions of ≤16 fl oz. | 2 (7) | 14 (50) | <.001 |
| 9. All items are labeled with calorie content. | 2 (7) | 13 (46) | .001 |
| 10. Only healthy options are stocked near the entrance to the cafeteria and at the checkout counter. | 1 (4) | 19 (68) | <.001 |
| 11. Sandwiches are available in half-size portions at no more than half price. | 1 (4) | 18 (64) | <.001 |
| 12. At least half of breakfast pastries are ≤300 kcal/item. | 1 (4) | 16 (57) | <.001 |
| 13. No unhealthy advertising or promotional materials. | 1 (4) | 16 (57) | <.001 |
| 14. All soups are ≤480 mg sodium per 8 fl oz. | 1 (4) | 12 (43) | <.001 |
| 15. At least 75% of beverages are low calorie.b | 1 (4) | 12 (43) | <.001 |
| 16. At least half of sandwiches, salads, and entrees are ≤500 kcal; all are ≤700 kcal. | 1 (4) | 10 (36) | .002 |
| 17. Prepackaged snacks meet all nutrient criteria.c | 1 (4) | 9 (32) | .005 |
| 18. One healthy value meal is available and priced lower than competing value meals.d | 0 | 19 (68) | .001 |
| 19. At least half of grain-based sandwiches, salads, and entrees are made with whole grains. | 0 | 17 (61) | <.001 |
| 20. At least half of sandwiches, salads, and entrees are ≤800 mg sodium. | 0 | 6 (21) | .01 |
Abbreviations: NYC, New York City; HHFI, Healthy Hospital Food Initiative; fl oz, fluid ounce.
a
P values are for Pearson χ2 tests comparing proportions of hospitals meeting each criterion at baseline and end line.
b
“Low calorie” defined as ≤25 kcal per 8 fl oz.
c
Contain per package: ≤200 kcal, ≤7 g fat, ≤2 g saturated fat, ≤200 mg sodium, ≤10 g sugar, ≥2 g fiber if grain- or potato-based.
d
Healthy value meal must contain one entrée of ≤600 kcal and ≤800 mg sodium, a fruit or vegetable, and water.