Table 2.
Number of takeaway food outlets participating in the Takeaway Masterclass (n 7) that achieved health-promoting practices at baseline and 6–8-week follow-up assessments, and the number of goals set for takeaway food outlets related to the practices assessed that were achieved or not at follow-up, North East England, April 2016
| Number of takeaway food outlets achieving health-promoting practice | Number of goals related to health-promoting practice | ||||
|---|---|---|---|---|---|
| Health-promoting practice | Baseline | Follow-up | Not applicable | Achieved | Not achieved |
| Reduce saturated fat | |||||
| Use vegetable oil rather than lard or ghee OR Polyunsaturated or monounsaturated fat or oil used for cooking | 7 | 7 | 0 | ||
| Polyunsaturated or monounsaturated fat or oil used for preparation | 4 | 4 | 3 | ||
| Excess fat drained from food before serving | 7 | 7 | 0 | ||
| Use a lower-fat cheese alternative e.g. mozzarella or half-fat cheddar | 0 | 1 | 1 | 1 | 0 |
| Low-fat sauces e.g. light mayo | 0 | 0 | 0 | 0 | 1 |
| Use lean meats or mince | 6 | 6 | 1 | ||
| Trim visible fat off meat | 6 | 6 | 1 | ||
| Take the skin off the chicken before cooking | 6 | 6 | 1 | ||
| Low-fat spreads/margarine | 0 | 0 | 0 | ||
| Ensure alternatives to chips are not fried | 5 | 5 | 0 | ||
| If chips are served, there is always a healthier starchy alternative | 4 | 4 | 0 | ||
| Offer thick-cut or steak-cut chips | 0 | 0 | 0 | ||
| Use straight-cut chips rather than crinkle-cut | 7 | 7 | 0 | ||
| Use healthier cooking methods for at least one main menu item e.g. stir frying, poaching, boiling, grilling, dry frying and baking | 7 | 7† | 0 | ||
| Where rice is served, boiled/steamed is available as an alternative | 2 | 2 | 5 | ||
| Where sandwiches served, at least two lower-fat fillings are available | 1 | 1 | 6 | ||
| Semi-skimmed (or skimmed) milk used in cooking | 0 | 4 | 3 | ||
| Semi-skimmed (or skimmed) milk available for drinks | 1 | 2 | 0 | ||
| Total | 63 | 69 | 21 | 1 | 1 |
| Reduce salt | |||||
| Reduce the quantity of salt used in cooking* | – | 5 | 0 | 1 | 3 |
| Reduce the quantity of sauce used in cooking e.g. curry sauce, soya sauce* | – | 1 | 0 | 1 | 1 |
| Salt not added to water used for cooking vegetables, rice and pasta | 4 | 4 | 3 | ||
| Buy ‘no added salt’ canned vegetables and pulses | 2 | 2 | 5 | ||
| Rinse canned vegetables and pulses in water before use | 0 | 0 | 7 | ||
| Do not have salt cellars out on display | 6 | 6† | 1 | ||
| Customers can add own salt | 6 | 6† | 1 | ||
| Reduced-hole salt shaker is used | 1 | 0‡ | 1 | ||
| Use reduced-salt options e.g. gravy, ketchup, soya sauce, baked beans, stock cubes | 0 | 0 | 0 | 0 | 1 |
| Total | 19 | 24 | 18 | 2 | 5 |
| Reduce sugar | |||||
| Offer reduced-sugar drink alternative instead of or as well as regular products e.g. diet fizzy drinks, water | 7 | 7† | 0 | 1†,§ | 0 |
| Offer a reduced-sugar product alternative instead of or as well as regular products e.g. reduced-sugar ketchup, reduced-sugar baked beans | 0 | 1 | 0 | 0 | 2 |
| Reduce sugar used in cooking* | – | 2 | 0 | 1 | 0 |
| Use sweeteners as a substitute for sugar | 0 | 0 | 4 | ||
| Lower-sugar snacks are available as alternative to biscuits, chocolate, etc. | 0 | 0 | 4 | ||
| Total | 7 | 10 | 8 | 2 | 2 |
| Increase fruit and vegetables | |||||
| Provide a salad garnish with each meal | 6 | 6 | 1 | ||
| Offer salad as an alternative to chips | 5 | 5 | 1 | ||
| Include salad as an option on sides menu | 6 | 6 | 1 | ||
| Include fresh fruit juice as a drink option (150 ml carton) | 0 | 1† | 0 | 0 | 2 |
| Incorporate more vegetables in recipes where appropriate | – | 2 | 0 | 2 | 1 |
| Serve baked beans or sweetcorn as a side (e.g. with fish and chips) | 1 | 1 | 6 | ||
| Fresh fruit is always available and prominently displayed | 0 | 0 | 0 | 0 | 1 |
| Total | 18 | 21 | 9 | 2 | 3 |
| Increase fibre | |||||
| Use wholemeal pasta and/or noodles | 0 | 0 | 5 | ||
| Use brown rice | 0 | 0 | 5 | 0 | 1 |
| Use part wholemeal flour in naan | 0 | 0 | 6 | ||
| Use wholemeal bread e.g. rolls, pittas, wraps | 1 | 1 | 0 | 0 | 2† |
| Total | 1 | 1 | 16 | 0 | 3 |
| Reduce portion size | |||||
| Reduce ‘standard’ portion sizes (e.g. portion of chips)* | – | 1 | 0 | ||
| Offer a smaller portion size option as well as a regular portion size | 3 | 4† | 0 | ||
| Smaller portions are available for children | 3 | 3 | 0 | ||
| Total | 6 | 8 | 0 | 0 | 0 |
| Overall health-promoting practices | |||||
| Incorporate healthier options as part of meal deals | 0 | 0† | 0 | ||
| Healthy eating is promoted by staff | 1 | 2 | 0 | ||
| Improve oil management* | – | 4 | 0 | 1 | 0 |
| Total | 1 | 6 | 0 | 1 | 0 |
*
Assessment at follow-up only.
†
Practice confirmed by researcher acting as a ‘secret shopper’.
‡
Regular salt shaker used for regular salt and reduced-hole salt shaker used for low-sodium salt at follow-up.
§
Reduced-sugar (diet) drinks were already supplied at the food outlet at baseline, but goal was to provide bottled water in addition.