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Table 3 Impact of the intervention on percentage of ‘red’, ‘green’ and ‘amber’ foods on the menu controlling for baseline (n = 53)

From: CAFÉ: a multicomponent audit and feedback intervention to improve implementation of healthy food policy in primary school canteens: a randomised controlled trial

Variable Baseline n(%) Follow up n(%) Intervention v Control
Intervention
(n = 36)
Control
(n = 36)
Intervention (n = 29) Control (n = 24) Estimated difference (95% CI) P-value
% ‘red’ on menu
Mean (sd)
12.1 (8.4) 8.0 (9. 0) 6.0 (8.3) 8.8 (8.9) −5.41 (−9.37, −1.45) 0.007
% ‘green’ on menu
Mean (sd)
35.3 (15.3) 37.7 (15.7) 47.9 (16.0) 38.0 (18.5) 10.55 (2.06, 19.05) 0.014
% ‘amber’ on menu
Mean (sd)
49.2 (12.3) 52.2 (14.7) 45.2 (13.6) 51.3 (15.0) −4.63 (−11.82, 2.55) 0.206