Page 66 - ON THE WAY TO HEALTHIER SCHOOL CANTEENS - Irma Evenhuis
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Chapter 4. Development of the Canteen Scan
count each number of products on display, and to count each facing for vending machines. Moreover, they recommended using the school canteen as priority setting during the development, due to the differences between the school, sport and worksites settings. Worksite cafeterias and sports canteens differ with respect to the products offered and physical size, compared to school canteens.
Pricing (e.g. offering healthier option at a lower price compared to less healthy options) and offering different portion sizes are highly potent strategies to stimulate healthy eating [168-170]. However, during the expert meeting (step 1b) schools and caterers reported these to be infeasible since the buying-in costs are higher for healthier options. Therefore, instead of adding this as an item, these strategies were included as a suggestion to improve the healthiness of the canteen in the feedback element.
2. Assessing content validity of the paper draft of the Canteen Scan
The second step showed a positive evaluation of the approach to count numbers of products on display and to count product facings in vending machines. Evaluation in four schools showed that the Dutch Branded Food database (LEDA) is able to classify the entered products in the correct product group. 90% of the offered products on display could be classified into the correct product group, and for 96% in vending machines respectively. However, it was suggested to add a list with common products to reduce the time required to complete the scan. Regarding accessibility one item was added to stimulate attractive placement of fruit and vegetables.
3. Pilot testing the online version of the Canteen Scan
During the translation of the paper draft into the online tool, it became clear that it was necessary to split the construct of availability into two sections: availability on display, and availability in vending machines. The pilot test with four canteen managers/representatives of caterers yielded an average score on the usability concepts comprehensibility, user- friendliness, feasibility, time investment and satisfaction of 3.4 to 4.6 (range 1-5, 5 represented very feasible) (Table 4.2). This indicates that on average all elements of the scan were evaluated positive (mean scores ≥4.0, range 3-5), except for time investment (mean score 3.4, range 2-5). Filling out the Canteen Scan took on average 127.5 (range 105-165) min. The accompanying thinking-aloud method revealed that the tool could be improved by adding more detailed instructions, optimising the database, reducing the completion time and making minor technical adjustments (e.g. position of buttons).
Description of the Canteen Scan
These three steps resulted in the online Canteen Scan consisting of five elements: A) basic conditions, B) availability of food and drinks on display, C) availability of food and drinks in vending machines, D) accessibility criteria, and E) results and feedback (Figure 4.2). All elements of the Canteen Scan include information buttons with detailed explanations and examples. The input can be copied and adapted to monitor changes over time.
Element A: Basic conditions
The first element contains four basic conditions for a healthier canteen. Each condition can be scored as being present (25%) or not (0%), summed together to 100% (Figure 4.2). Two of the four basic conditions (A1. “In each food group one healthier option is
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