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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