Use Multiple Data Types for Outcome Evaluation

Monitoring and Evaluating Food Service Guidelines

At a glance

Point-of-sale, procurement, production, or menu data may be used in evaluating food service guideline implementation. The availability and relevance of these data types vary according to the setting.

Food in a food service line

Overview

Several types of available data may be useful in evaluating food service guidelines.

Point-of-sale data
Records of foods sold to consumers.

Procurement data
Foods purchased or ordered for a facility or program.

Production data
Quantitative records of foods prepared or served, such as the number of trays served of an entrée or side dish.

Menu data
Menu rotations at a facility.

Point-in-time assessments or audit surveys
Taken on one day or a sample of days. These include an assessment of foods served or distributed on a given day and may include variety and costs. Examples include cafeteria or vending, foods distributed at a food pantry, foods served at a church meal, foods served in an after-school setting.

The availability and relevance of these data types for your evaluation will vary according to setting type.

More information on data types

Woman checking out at a cafe.
Point-of-Sale Data
Point-of-sale data may provide direct evidence of changes in food sales, but systems vary greatly.
Woman collecting procurement data
Procurement Data
Advantages and disadvantages of using procurement data to measure changes in food sales.
Chef serving a plate of vegetables.
Production Data
Production data can be a proxy measure for sales of healthy and less healthy entrées and side items.
Two women observing a menu.
Menu Data
Menu data has advantages and disadvantages as part of food service guidelines evaluation.

Next steps

An institution serving the same meal to it residents.
Choose Data According to Setting
See how to use different data to evaluate food service guidelines implementation based on setting.
Healthcare worker getting a meal from a cafeteria.
Measure Reach and Impact
See definitions and examples and a formula for calculating reach for evaluations.
Farmer with box of fresh produce.
Track Co-Benefits of Food Service Guidelines
Other benefits may include support of locally sourced foods and environmentally friendly practices.

Return to "Building Blocks"

Use the "Building Blocks of Food Service Guidelines" to navigate to other parts of the Food Service Guidelines Implementation Toolkit.

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Content Source:
National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP)