NEMS Sample Data Analysis Work Plan

RESTAURANTS

  1. Select One Random Record Per Restaurant For Analyses (assumes multiple observations per restaurant).
  1. Construct the Following Variables:
  1. Sit down vs. fast food indicator
  2. Four Time variables

a.Length of time of site visit

b.Length of time menu review

c.Length of time other visit/interview

d.Total time

  1. For hours of operation, combine Saturday and Sunday into Weekend and Thursday and Friday into Weekday.
  1. Label All Variables and Variable Values.
  1. Run Frequencies For the Following Variables:

Restaurant Variables:

  1. Sit down vs. Fast food indicator
  2. Four time variables
  3. Data Sources

a.Site visit: yes/no, if yes,

  1. take away menu, nutrition information, other, comments

b.Take away menu if yes,

  1. take away menu, nutrition information, other, comments

c.Internet if yes,

  1. take away menu, nutrition information, other, comments

d.Interview if yes,

  1. take away menu, nutrition information, other, comments
  1. Hours of operation

a.Weekday, if open

  1. Breakfast, lunch, dinner

b.Weekend, if open

  1. Breakfast, lunch, dinner

c.24 hours

  1. Access

a.drive through

b.Parking onsite

  1. Size of Restaurant

a.Seating capacity

b.Number of tables

Food Variables:

  1. Main Dishes entrees

a.available?

b.Total #

c.healthy available?

d.healthy total #

  1. Main Dishes salads

a.available?

b.Total #

c.healthy available?

d.healthy total #

  1. Fruit

a.available?

b.Total #

  1. Vegetables

a.available?

b.Total #

  1. Baked Chips

a.available?

  1. Whole Grain Bread

a.available?

Beverage Variables:

  1. Healthy or low-cal beverage

a.Diet soda available (y,n,n/a)

b.100% Juice available

c.Low fat milk available

d.Other available

Kids Meal Variables:

  1. Kids Meal available?

a.Healthy Choices available

b.100% Juice available

c.Milk available

d.Other available

Facilitators and Supports:

  1. Nutrition info on menu
  2. healthy entrée on menu
  3. reduced sized portions
  4. menu notations encouraging special requests
  5. salad bar
  6. other

Barriers:

  1. Large size portions encouraged
  2. Menu discourages special requests
  3. All you can eat
  4. low-carb promotion

Pricing:

  1. Sum of individual items compared to combo meal (more, less, same, n/a)
  2. Healthy entrees compared to regular ones (more, less, same, n/a)
  3. Charge for shares entrée (yes/no)
  4. Smaller portions compared to regular portions (more, less, same, na)

Signage:

  1. Is nutrition information posted
  2. Do signs display healthy items
  3. Do signs encourage healthy eating
  4. Do signs encourage overeating

 Deliverables: Frequencies for above items Overall, by Fast food/sit down indicator, and by Neighborhood.

V. Run Reliability Tests For the Following Variables:

  1. Site Visit (yes/no)
  2. Take-away menu (yes/no)
  3. Internet (yes/no)
  4. Interview (yes/no)
  5. Drive Thru Window (yes/no)
  6. Parking Onsite (yes/no)
  7. All Menu Option Variables except for “other” variables (variable 10-20)

 Deliverables: Kappas, percent agreement for above items, Overall.

VI. Scoring

1. Construct scoring system for how healthy a store is

2. Obtain frequencies and summary statistics for Scoring System overall

3. Obtain frequencies and summary statistics by Fast food/sit down indicator

4. Obtain frequencies and summary statistics by neighborhood

 Deliverables: Frequencies and Summary statistics for above items Overall, by Fast food/sit down indicator, and by Neighborhood.

Sample Data Analysis Work Plan for Restaurants 1