Table 2 Impact evaluation components for the BHCK trial per intervention level

Policy

% of action items achieved/year

# of health-related issues put on policymaker’s agenda/year

# of health-related issues introduced by policymaker/year

Wholesaler

% change in sales of promoted foods based on collected sales data from wholesalers

% change in sales of promoted foods to BHCK corner stores and carryouts

Recreation Center

Changes in recreation center policies regarding the food environment

Changes in the recreation center food environment (e.g., after-school snack program, concession stand foods)

Corner Store/Carryout

# of posters, shelf labels, shelf talkers, etc. seen by BHCK participants (exposure)

# promoted foods purchased/consumed by BHCK participants

# of giveaways received by BHCK participants

# units of promoted foods sold

Adult/household (SMS)

Household food purchasing (healthy and unhealthy foods)

Healthiness of common methods of food preparation

Change in psychosocial factors (knowledge, self-efficacy, intentions)

Change in weight, BMI

Children and Youth Leaders

Frequency of purchase of healthy and unhealthy foods

Healthiness of food preparation methods

Change in dietary patterns (e.g., total calories, total fat, FV servings, HEI scores, etc.)

Change in psychosocial factors (knowledge, self-efficacy, intentions, outcome expectations)

Change in BMI percentile