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Table 2 Intervention characteristics by site

From: Impact of reducing portion sizes in worksite cafeterias: a stepped wedge randomised controlled pilot trial

  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)
  1. aItems where calorie information was not available were excluded from the study
  2. 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