Page 67 - ON THE WAY TO HEALTHIER SCHOOL CANTEENS - Irma Evenhuis

offered” and A2. “Healthier products are placed on an eye-catching spot”) are based on the information filled in under the availability and accessibility elements. The other two conditions (A3. “Encourage water drinking” and A4. “Availability of policy”) were assessed using 8 dichotomous and 3 multiple choice questions, respectively.
Table 4.2. Results of the pilot tests, per element of the Canteen Scan.
Concept
Basic conditions2 Mean (range)
Availability3
Mean (range)
Accessibility4
Mean (range)
Result and feedback5 Mean (range)
Overall opinion6 Mean (range)
Comprehensibility1
User-friendliness1
Feasibility1
Time investment1
Satisfaction1 4.0 (3-5) 4
1 All measured on a 5-point Likert scale from negative to positive (e.g. very incomprehensible to very comprehensible).
2 Basic conditions were measured with 1 comprehensibility and 1 user-friendliness question.
3 Availability was measured with 7 comprehensibility, 7 user-friendliness and 3 feasibility questions.
4 Accessibility was measured with 12 comprehensibility, 9 user-friendliness and 7 feasibility questions.
5 Results and feedback was measured with 4 comprehensibility, 1 user-friendliness and 3 feasibility questions.
6 Overall opinions were measured with 1 question for each concept, except for time investment which was measured with 3 questions.
Elements B and C: Availability of food and drinks
All available products can be entered in the scan by selecting the corresponding food group (11 food groups in total, e.g. vegetables, main course salads, fruits, sandwiches, bread, dairy), and selecting (in case of the most frequently sold products) or entering (typewriting) the product. Products are then automatically classified as a healthier or less healthy products, based on the linked Dutch Branded Food database [167]. If products are not present in the database, the product and their calorie content can be added manually. Composite products (sandwiches/salads) can be added manually by entering the individual constituents (e.g. of a “whole-wheat sandwich cheese” the kind and amount of bread, margarine, cheese, lettuce and tomatoes can be added). A composite product is categorized as a healthier product if the main ingredient (bread, salad) is a healthier product and the sandwich toppings are less than 30 grams, and sauces are limited to one eating spoon. The amount of each product (in case of displays/racks) or the number of facings of each product (in vending machines) has to be entered, on which the proportion of healthier products to the total number of products (or facings) is calculated.
Element D: Accessibility criteria
Accessibility is assessed by nine items that are scored yes/no/not applicable (Figure 4.2). These items assess effective strategies to increase healthier choices through either product placement (5 items) or promotion (4 items) [42, 47, 48, 142, 147, 168, 171-179]. The score for accessibility is calculated as the percentage of fulfilled criteria (0%-100%) relative to all applicable criteria.
4.0 (3-5) 4.3 (4-5)
4.1 (2-5) 4.5 (2-5) 4.6 (1-5)
4.0 (1-5) 4.3 (2-5) 4.3 (3-5)
4.2 (2-5) 4.5 (4-5) 4.0 (4-5)
4.0 (4-4) 4.3 (4-5) 4.0 (4-4) 3.4 (2-5)
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