Eat, play, live: a randomized controlled trial within a natural experiment examining the role of nutrition policy and capacity building in improving food environments in recreation and sport facilities

Table 6 Availability of marker foods and food preparation equipment in the Eat, Play, Live trial

	Proportion of facilities that made healthy changes or maintained a healthy status from baseline to follow-up			p value
	GL + CBI (n = 11)	GL-ONLY (n = 11)	NO-GL (n = 16)	p value
Foods and beverages
Low fat milk	9.1%	18.2%	0%	0.22
100% juice	90.9%	100%	100%	0.28
Whole grain bread	72.7%	63.6%	37.5%	0.16
White bread	9.1%	9.1%	18.8%	0.69
French fries	36.4%	45.5%	31.3%	0.75
Potato chips^a	45.5%	27.3%	0%	0.015
Fruit	72.7%	81.8%	12.5%	< 0.001
Vegetables	72.7%	36.4%	6.3%	0.002
High fat side	27.3%	18.2%	25.0%	0.87
Healthy main dish	36.4%	9.1%	0%	0.021
Healthy main dish salad	36.4%	9.1%	0%	0.021
Food preparation equipment
Deep fat fryer	36.4%	45.5%	31.3%	0.75
Griddle	45.5%	45.5%	81.3%	0.08
Grill	45.5%	9.1%	18.8%	0.11
Oven	63.6%	45.5%	56.3%	0.69

GL + CBI guideline + capacity building intervention facilities, GL-ONLY guideline only facilities, NO-GL no guideline facilities, rNEMS-R reduced Nutrition Environment Measures Survey - Restaurant
Healthy change/maintenance scores were calculated using Chi-square statistics based on the presence or absence of the item at baseline and follow-up (i.e. a healthy change was not selling a healthy item at baseline but selling it at follow-up or selling an unhealthy item at baseline and not selling it at follow-up; maintenance of a healthy status was selling a healthy item at baseline and follow-up)
A total of 40 concessions were audited at baseline and 38 concessions were audited at follow-up. 8 facilities did not have a concession, 1 could not be audited at baseline or follow-up and 2 concessions closed between baseline and follow-up
^aPotato chips combines information about the change in availability of baked and regular potato chips from baseline to follow-up. For facilities that sold regular and baked, or only baked potato chips at baseline, a healthy change was defined as no longer selling any potato chips at follow-up. For facilities that sold only regular potato chips at baseline a healthy change was defined as no longer selling regular chips and/or adding baked chips at follow-up. Selling baked chips at baseline and follow-up was classified as maintaining a healthy status

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