Table 1 An overview of qualitative and quantitative data collection methods, participants and themes
Theme | Data collection method used and target group | ||||
|---|---|---|---|---|---|
IDI with canteen operators | FGDs with students | Surveys with teachers | Surveys with parents of school students | Observations (in and around educational institutes) | |
Nutritional policy or guidelines for the available foods available in canteen | ✓ | ✓ | ✓ | ||
Available food and beverage (packaged/unpackaged) options to students in canteen | ✓ | ✓ | ✓ | ✓ | ✓ |
Restriction on the sale of foods high in fat, salt and sugar in and around schools and colleges | ✓ | ✓ | ✓ | ✓ | ✓ |
Colour coding for the foods served in canteen | ✓ | ✓ | ✓ | ✓ | |
Available food and beverage (packaged/unpackaged) options to students outside educational institutes up to 200 m through vendors | ✓ | ✓ | |||
Accessibility of canteen services to students (canteen timings for students) | ✓ | ✓ | ✓ | ✓ | ✓ |
Vendor access to students | ✓ | ✓ | ✓ | ✓ | |
Affordability of available foods and beverages in canteen (pricing guidelines) | ✓ | ✓ | ✓ | ✓ | |
Food advertisements and marketing in and around educational institutes | ✓ | ✓ | ✓ | ||
Influence of food and beverage advertisements (TV, canteen, social media) | ✓ | ||||
Event sponsorship by food and beverage companies | ✓ | ✓ | |||
Food consumption patterns | ✓ | ||||
Dietary behaviors of students | ✓ | ||||
Food choices and preferences | ✓ | ||||
Eating out (canteen, vendors, restaurant) | ✓ | ||||
Factors contributing for the consumption of foods high in fat, salt and sugar | ✓ | ||||