Table 1 Summary of results comparing PHP to control by total meat-dish weight, rate at which patrons selected meat, and average meat-dish serving weight
Outcome measure | Difference between PHP and control | Statistical significance by CI or IRR |
|---|---|---|
Difference in total meat-dish weight between PHP patrons and control patrons | -1.54 kg | 95% CI (-4.41 kg to 1.33 kg), P = 0.19 |
Difference in the rate at which patrons took meat-dish servings between PHP and control phases | -20% | IRR 0.80 (95% CI 0.71–0.91), P < 0.001 |
Difference in average meat-dish serving weight between PHP patrons and control patrons | + 0.03 kg | 95% CI (-0.004 kg to 0.06 kg), P = 0.07 |
Difference in total meat-dish weight between PHP patrons and control patrons—Excluding days potentially displaying different meat cut size | -2.63 kg | 95% CI (-4.06 kg to -1.2 kg), P = 0.03 |
Difference in the rate at which patrons took meat-dish servings between PHP and control phases—Excluding days potentially displaying different meat cut size | -13% | IRR 0.87 (95% CI 0.72 to 1.05), P = 0.14 |
Difference in average meat-dish serving weight between PHP patrons and control patrons—Excluding days potentially displaying different meat cut size | + 0.01 kg | 95% CI (0.11 kg to 0.14 kg). P = 0.40 |