Mean food consumption (SD) in lunch buffet during control and intervention (nutrition label) weeks in the study restaurants1
| Lunch buffet items . | Control week N (SSR1) = 704 N (SSR2) = 972 . | Nutrition label week N (SSR1) = 1,006 N (SSR2) = 835 . | t-stat (p-value, summary independent t-test) . |
|---|---|---|---|
| Salads | |||
| SSR12 | 84.3 (9.99) | 74.6 (2.35) | −14.6* (<0.001) |
| SSR2 | 143 (11.6) | 127 (18.6) | −12.4* (<0.001) |
| Salad dressing/100 g consumed salad | |||
| SSRl2 | 8.4 (0.19) | 10.1 (0.81) | 36.9* (<0.001) |
| SSR2 | 4.4 (1.69) | 4.6 (1.25) | 1.67 (0.097) |
| Main courses | |||
| SSR1 | 343 (102) | 299 (65.1) | −5.83* (<0.001) |
| SSR2 | 279 (16.3) | 271 (40.1) | −3.11* (0.002) |
| Milk and buttermilk | |||
| SSR1 | 88.5 (7.2) | 89.8 (15.1) | 1.37 (0.171) |
| SSR2 | 47.9 (5.0) | 49.9 (7.2) | 3.90* (<0.001) |
| Bread, Karelian pies | |||
| SSR13 | 40.4 (49.7) | 40.5 (57.0) | 0.02 (0.982) |
| SSR2 | 15.4 (1.6) | 21.4 (5.2) | 18.5* (<0.001) |
| Spreads/10 g consumed bread, Karelian pies | |||
| SSR13 | 1.6 (0.8) | 1.9 (1.1) | 3.77* (<0.001) |
| SSR2 | 2.4 (0.32) | 2.2 (0.63) | −4.79* (<0.001) |
| Salt | |||
| SSR1 | 0.010 (0.003) | 0.023 (0.009) | 24.6* (<0.001) |
| SSR24 | NA | NA | NA |
| Ketchup | |||
| SSR15 | 21 | 25 | NA |
| SSR2 | 0.57 (0.82) | 1.34 (1.97) | 6.08* (<0.001) |
| Lunch buffet items . | Control week N (SSR1) = 704 N (SSR2) = 972 . | Nutrition label week N (SSR1) = 1,006 N (SSR2) = 835 . | t-stat (p-value, summary independent t-test) . |
|---|---|---|---|
| Salads | |||
| SSR12 | 84.3 (9.99) | 74.6 (2.35) | −14.6* (<0.001) |
| SSR2 | 143 (11.6) | 127 (18.6) | −12.4* (<0.001) |
| Salad dressing/100 g consumed salad | |||
| SSRl2 | 8.4 (0.19) | 10.1 (0.81) | 36.9* (<0.001) |
| SSR2 | 4.4 (1.69) | 4.6 (1.25) | 1.67 (0.097) |
| Main courses | |||
| SSR1 | 343 (102) | 299 (65.1) | −5.83* (<0.001) |
| SSR2 | 279 (16.3) | 271 (40.1) | −3.11* (0.002) |
| Milk and buttermilk | |||
| SSR1 | 88.5 (7.2) | 89.8 (15.1) | 1.37 (0.171) |
| SSR2 | 47.9 (5.0) | 49.9 (7.2) | 3.90* (<0.001) |
| Bread, Karelian pies | |||
| SSR13 | 40.4 (49.7) | 40.5 (57.0) | 0.02 (0.982) |
| SSR2 | 15.4 (1.6) | 21.4 (5.2) | 18.5* (<0.001) |
| Spreads/10 g consumed bread, Karelian pies | |||
| SSR13 | 1.6 (0.8) | 1.9 (1.1) | 3.77* (<0.001) |
| SSR2 | 2.4 (0.32) | 2.2 (0.63) | −4.79* (<0.001) |
| Salt | |||
| SSR1 | 0.010 (0.003) | 0.023 (0.009) | 24.6* (<0.001) |
| SSR24 | NA | NA | NA |
| Ketchup | |||
| SSR15 | 21 | 25 | NA |
| SSR2 | 0.57 (0.82) | 1.34 (1.97) | 6.08* (<0.001) |
Note(s): 1SSR1 = self-service restaurant, vocational school, SSR2 = self-service restaurant, spa hotel. Data presented as grams/customer, based on three days of data, unless otherwise mentioned. T-statistic indicates a decrease/increase of mean consumption in grams/customer, p-value with an asterisk at the 0.05 level
22 days of data, N = 512, on soup days (Weds.) salad buffet available (for an extra charge, mainly for teachers and other employees). Salad buffet consumption/customer: control 308 g (N = 21), nutrition label 273 g (N = 22), −11%
3Data include Karelian pie (á ∼ 80 g) which is served on soup day (Weds.) in addition to bread; most customers use the spreads with pie
4Data not reliable as customers independently looked for extra salt at spice counters near the lunch restaurant, and researchers could not weigh all salt used during the intervention week
51 day of data, at school, ketchup is served only with French fries with sausage (Thurs.), N = 602