Table 2.
Site | ||||||
---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | 6 | |
Proportion (%) of food/drink items for which energy content is availablea | 82.7 | 75.7 | 97.7 | 98.7 | 90.0 | 94.5 |
Proportion (%) of main meals targetedb (targeted/all available) | 38.3 (92/240) | 30.6 (52/170) | 26.9 (59/219) | 68.7 (200/291) | 52.0 (78/150) | 24.2 (15/62) |
Proportion (%) of main meals changedc (changed/all available) | 48.34 (116/240) | 30.6 (52/170) | 9.1 (20/219) | 9.6 (28/291) | 23.3 (35/150) | 62.94 (39/62) |
Mean kcal for a main meal pre-intervention; post-intervention (% diff.) | 566; 522 (−7.8) | 473; 444 (−6.1) | 406; 399 (− 1.7) | 381; 368 (− 3.4) | 452; 443 (− 2.0) | 446; 377 (− 15.5) |
Proportion (%) of sides targetedb (targeted/all available) | 75.0 (6/8) | 41.5 (27/65) | 41.1 (44/107) | 27.4 (23/84) | 42.9 (9/21) | 23.5 (4/17) |
Proportion (%) of sides changedc (changed/all available) | 75.0 (6/8) | 18.8 (12/65) | 0 (0/107) | 0 (0/84) | 0 (0/21) | 17.6 (2/17) |
Mean kcal for a side pre-intervention; post-intervention (% diff.) | 149; 137 (− 8.1) | 180; 170 (− 5.6) | – | – | – | 194; 183 (− 5.7) |
Proportion (%) of desserts targetedb (targeted/all available) | 36.8 (7/19) | 77.8 (7/9) | 89.7 (26/29) | 20.0 (1/5) | 74.5 (35/47) | 37.5 (3/8) |
Proportion (%) of desserts changedc (changed/all available) | 10.5 (2/19) | 11.1 (1/9) | 0 (0/29) | 0 (0/5) | 70.0 (31/47) | 25.0 (2/8) |
Mean kcal for a dessert pre-intervention; post-intervention (% diff.) | 154; 151 (− 1.9) | 204; 192 (− 5.9) | – | – | 401; 369 (− 8.0) | − 161; 148 (− 8.1) |
Proportion (%) of cakes targetedb (targeted/all available) | 18.2 (2/11) | 7.4 (2/27) | N/Ae | 33.3 (1/3) | 9.1 (1/11) | N/Ae |
Proportion (%) of cakes changedc (changed/all available) | 9.1 (1/11) | 0 (0/27) | – | 0 (0/3) | 0 (0/11) | – |
Mean kcal for a cake pre-intervention; post-intervention (% diff.) | 297; 286 (−3.7) | – | – | – | – | – |
Proportion (%) of all intervention category items targeted (targeted/all available)b | 38.5 (107/278) | 32.5 (88/271) | 36.3 (129/355) | 58.7 (225/383) | 53.7 (123/229) | 25.3 (22/87) |
Proportion (%) of all intervention category items changed (changed/all available)c | 45.0 (125/278) | 24.0 (65/271) | 5.6 (20/355) | 7.3 (28/383) | 28.8 (66/229) | 49.4 (43/87) |
Mean kcal for all intervention category items pre-intervention; post-intervention (% diff.) | 242; 230 (−5.0%) | 285: 282 (−1.1%) | 295; 287 (− 2.7%) | 223; 222 (− 0.4%) | 294; 284 (− 3.4%) | 280; 250 (− 10.7%) |
Proportion (%) of all targeted intervention items changed (changed/all targeted) | 116.8d (125/107) | 73.9 (65/88) | 15.5 (20/129) | 12.4 (28/225) | 53.7 (66/123) | 195.5d (43/22) |
aItems where calorie information was not available were excluded from the study
b Changes were requested across products that were trayed (e.g. pies), countable in pieces (e.g. scampi), wet/served with a ladle (e.g. curry, rice) or were sliced or portioned by the sites (e.g. cakes). Within these products, sites then agreed to make specific changes to menu items c Proportion of items during the whole intervention period (not including the baseline period) d Sites changed additional items to those requested eNo items within this category were on sale at these sites