MENU-AIDDs

description of table 1

Servings of food groups present on written menus (occasions per week).  Before the intervention, whole grains were served on .9 occasions per week.  After the intervention, whole grains were served on 1.7 occasions per week, for a difference of +.8.  This was an 88% increase. This was a significant difference, with a statistical p value of less than .10.  Before the intervention,  vegetables were served on 10.3 occasions per week.  After the intervention, vegetables were served on 12.3 occasions per week, for a difference of +2.0.  This was a 19% increase. This was a significant difference, with a statistical p value of less than .05. Before the intervention, green, yellow and orange vegetables were served on 3.1 occasions per week.  After the intervention, green, yellow and orange vegetables were served on 7.4 occasions per week, for a difference of +4.3.  This was a 139% increase. This was a significant difference, with a statistical p value of less than .10.  Before the intervention, low-fat protein foods were served on 2.6 occasions per week.  After the intervention, low-fat protein foods were served on 4.3 occasions per week, for a difference of +1.7.  This was a 65% increase. This was a significant difference, with a statistical p value of less than .10.  Before the intervention, “junk food” was served on 5.3 occasions per week.  After the intervention, junk food was served on 3.3 occasions per week, for a difference of -2.0.  This was a 38% decrease. This was a significant difference, with a statistical p value of less than .05.  Before the intervention, portion sizes were specified on the menu on 1.3 occasions per week.  After the intervention, portion sizes were specified on the menu on 4.4 occasions per week, for a difference of +3.1.  This was a 239% increase. This was a significant difference, with a statistical p value of less than .10.

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