Moving from policy to practice: A randomised trial of an implementation intervention to facilitate the adoption of a statewide healthy canteen policy in government primary schools.

Not Applicable

Completed

• Conditions: Obesity Prevention; Public Health- Health Promotion/ Education; Diet and Nutrition- Obesity; Public Health - Health promotion/education; Diet and Nutrition - Obesity

• Registration Number: ACTRN12613000311752
• Lead Sponsor: Hunter New England Population Health

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Results First Posted: 1900-01-01
• Study Start: 2013-03-20
• Last Update Posted: 13 January 2020

Recruitment & Eligibility

• Status: Completed
• Sex: All
• Target Recruitment: 70

Inclusion Criteria

A random selection of Government primary schools within the Hunter Region of NSW, with a school canteen, will be invited to participate.

Exclusion Criteria

Schools from the Catholic or Independent Schools Association will be ineligible as implementation of the Fresh Tastes @ School canteen policy is not mandated for such schools. Schools with secondary students (central schools), catering exclusively for children requiring specialist care, and schools without a canteen will also be ineligible.

Study & Design

• Study Type: Interventional
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
The proportion of schools with a canteen menu containing foods or beverages prohibited (‘red’ and ‘banned’ items) under the Fresh Tastes @ School policy [Baseline and 12 months later];The proportion of schools where healthy canteen items represent the majority (>50%) of products listed on the menu as recommended by the Fresh Tastes @ school policy. [Baseline and 12 months later ]

Secondary Outcome Measures

Name	Time	Method
The mean total fat, sodium and energy per student, purchased at the school canteen <br>A count of all canteen products being sold during canteen service at recess and lunch times will be made. The total fat, sodium and energy of each item will be recorded based on information provided on product labels, or for fresh foods, estimates will be made by Dietitians using food data-bases.[Baseline and 12 months later]