TABLE 2.
Tienda dose Intended and dose delivered by Intervention
| Intervention Components | Total Dose Intended | Dose Delivered | |
|---|---|---|---|
|
| |||
| Tienda A | Tienda B | ||
| Trainings | |||
| Employee | |||
| Number of employee trainings | 3 | 2 | 2 |
| Total minutes of employee trainingsa | 90 | 136 | 141 |
| Number of employees trained in group | 3 | 5 | 12 |
| Manager | |||
| Number of manager trainings | 3 | 3 | 4 |
| Total minutes of manager trainingsa | 90 | 340 | 395 |
| Number of managers trained | 1–2 | 1 | 2 |
| Structural changes | |||
| Equipment | $1,000 | 6-Food buffet bar (+$500) | 4-Food buffet bar |
| Electric juicer | Yes | Yes | |
|
| |||
| Median (Range) | |||
|
| |||
| Food marketing | |||
| Weekly display | |||
| Posters | |||
| Large posters | 1 (1–16) | 6 (2–16) | 11 (2–14) |
| Small posters | 4 (1–32) | 19 (4–32) | 22 (4–28) |
| Streamers | 1 (1–8) | 1(1–3) | 1(1–3) |
| Weekly materials given | |||
| Price signs | Variable | 15 (12–46) | 17 (1–75) |
| Suggestive selling prompts | 4 | 6 (1–23) | 6 (1–6) |
| Promo recipe cards givenb | 200 | 70 (50–85) | 60 (45–110) |
| Business cardsb | 50 | 69 (1–88) | 68 (1–110) |
| Total pronto (fast) paks made/soldc | — | 0 | 22 (15–28) |
| Times restaurant prepared recipes | — | 0 | 0 |
| Food demonstrations | |||
| Number of food demonstrations held | 8 | 8 | 8 |
| Hours of each food demonstration | 6 | 6 (5.5–6.5) | 6.26 (6–8) |
| Servings prepared at each demonstration | 100 | 92 (50–160) | 88 (35–120) |
| Food samples given at each demonstration | 100 | 92 (1–160) | 88 (15–119) |
a
Total training sessions time exceed the intended 90 minutes of total time.
b
Given during food demonstrations.
c
Ready-to-eat fresh fruits and vegetables packaged in clam shells or baggies.