Target Behavior: Healthy Eating
Intervention Type: PSE Change
Intervention Reach and Adoption
Setting: Community, Health care
Target Audience: Pregnant/Breastfeeding Women, Parents/Mothers/Fathers, Adults, Older Adults
- Stakeholder Input and Buy-in: Input and buy-in from upper management, food vendors, human resources/wellness, and cafeteria managers/staff is essential to understanding preferences and to problem-solving potential barriers to implementation.
- Standard Menus with Recipes: Cafeterias must have standard menus for foods offered; recipes for preparation of all food items on the menu; and, standard portion/serving sizes.
- Systematic Menu Analysis: Cafeterias must have a nutrition analysis completed on all menu items (recipes) to determine calories and nutrients per serving for each item on cafeteria menus. Calories and nutrient information for pre-packaged foods and beverages can be obtained from package labels or product specifications.
- Menu Labeling Display System: Menu boards are 8½ x 11 inch signs placed at countertop level at each food station in the cafeteria (i.e. grill, entrée/side dish station, soup station, salad bar, sandwich bar, and grab-and-go station). The information presented on the menu boards includes only the item name, calorie content, and price. Posters are 48 inches wide by 36 inches tall. The posters list all menu items along with their respective nutrient content including calories, fat, saturated fat, cholesterol, sodium, carbohydrate and protein.
- Training for Food Service Personnel: Training on implementation of the intervention must be provided to food service personnel in the kitchen and on the food service line. In addition to basic training on the goals of the intervention, training should address food preparation consistent with recipes/menus; correct placement of menu boards and posters; and appropriate and standardized portion/serving sizes.
- Evaluation Report: This evaluation report is of the pilot menu labeling intervention in KP cafeterias in summer 2008. The evaluation report summarizes the methods, the results, recommendations, and includes appendices such as the Patron Survey, Menu Board Examples, and Findings from Formative Assessment.
- Implementation Presentation: During roll-out of the program, KP provided the Food and Nutrition Services Directors at each facility with sample materials and then did a presentation of the KP Menu Labeling Pilot Study Overview that describes implementation and the results of the pilot study.
- Sample Menu Board: KP uses menu boards to provide item name, calorie content, and price for cafeteria offerings at the point of purchase.
- Sample Poster Board: KP uses large posters to list all menu items along with their respective nutrient content including calories, fat, saturated fat, cholesterol, sodium, carbohydrate and protein. Posters are placed in a central location in the cafeteria away from the point-of-decision.
- Healthy Picks Program (criteria and brochure): The Healthy Picks program aims to improve the health of KP’s members and employees by offering more nutritious options, educating people about healthy eating, and empowering individuals to make better food choices. The Healthy Picks logo indicates that a specific food item meets KP criteria for calories, fat, sugar, fiber, and portion size. Healthy Picks logos are placed on cafeteria foods as well as in vending machines outside of the cafeteria.
A survey was done to assess patrons’ attitude, awareness, and use of posted calorie information. More than 500 patrons completed cafeteria exit surveys, with significantly more noticing information at the sites that posted calories on both posters and at point of purchase than the poster only sites. Nearly a third who noticed the information reported that they altered their purchase as a result of the information. Nearly all respondents were positive about changes.
|Readiness and Capacity – Short Term (ST)||Changes – Medium Term (MT)||Effectiveness and Maintenance – Long Term (LT)||Population Results (R)|
|Environmental Settings||MT5||LT5, LT7|
|Sectors of Influence|
Kaiser Permanente used several materials for its evaluation that are also available for your use: Patron Survey: From Evaluation Report (pgs. 20-22).
Sustainable Food Program Manager
National Nutrition Services – Procurement & Supply
1800 Harrison Street
Oakland, CA 94612
Phone: (510) 625-5821