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