Skip to main content

Table 2 Baseline characteristics of organizations and their catering facilities, overall and by study arm

From: Study design and baseline characteristics of a combined educational and environmental intervention trial to lower sodium intake in Swiss employees

   All Intervention group Control group
Number organizations N 8 7 1
 Manufacturing and service industry n 2 2
 Administration and offices n 2 1 1
 University and research institutions n 2 2
 Social service and welfare institutions n 2 2
 Health promotion is part of corporate philosophy n 6 6 0
Total number employees eligible to participate N 5794 5394 400
Median number employees eligible to participate Median (range) 684 (228–1380) 868 (228–1380) 400a
 % Women Median (range) 48.5% (19% – 70%) 56% (19% - 70%) 37%
 % Men Median (range) 51.5% (30% – 81%) 44% (30% - 81%) 63%
Kind of catering facility
 Corporate entity n 2 2 0
 Outsourced n 6 5 1
Number luncheons sold per day overall (incl. buffet) Median (range) 214.5 (128–636) 232 (128–636) 161
 % Plated menus (all kind) Median (range) 83.9% (76.1% - 91.8%) 85% (76.1% - 93.9%) 76.4%
 % Self-service buffet Median (range) 16.1% (8.2% - 23.9%) 15% (6.1% - 23.9%) 23.6%
Size of catering facility (sales numbers)
 Small (< 150 luncheons/day) n 2 2 0
 Medium (150–500 luncheons/day) n 5 4 1
 Large (> 500 luncheons/day) n 1 1 0
Catering system (multiple answers)
 cook-serve n 7 6 1
 cook-hot hold n 7 7 0
 cook-chill n 6 6 0
 cook-freeze n 1 1 0
Processing/convenience level of foods/products (two answers/most frequent per organization)
 level 0 (unprocessed foods) n 4 4 0
 level 1 (ready-for-kitchen) n 5 4 1
 level 2 (ready-to-cook) n 4 4 0
 level 3 (ready-to-end-cook) n 1 0 1
 level 4 (ready-to-heat) n 2 2 0
 level 5 (ready-to-eat) n 0 0 0
Number catering staff N 139 131 8
 Qualified n 84 79 5
 Unqualified n 55 52 3
Catering staff knows N 60 54 6
 Swiss quality standards for health-promoting communal catering n 40 35 5
 Recommended salt intake (<  5 g/day) n 26 23 3
  1. aAbsolute number since N = 1