Restaurant Protocol and Operational Definitions

UNDO Food Source Assessment – Restaurant Protocol and Operational Definitions 1UNDO Food Source Assessment – Restaurant Protocol and Operational DefinitionsGeneral Instructions1) Assess safety of the location before leaving the car and entering therestaurant. If anything looks dangerous/suspicious to you, write a note on theform and report to the PI, Dr. Lee, verbally. Leave and make a note to try tocomplete the assessment at a later date. Move on to the next assessmentoption.2) Assuming you will enter the restaurant, first assess the advertising posted onthe exterior of the building. (See below for Advertising section).3) If need be, show the letter from Dr. Lee explaining the purpose of RestaurantSource Assessments; otherwise sit down, or walk around.4) In general, do not leave a section with its own heading blank. For example,if there are no Marketing Items beginning with Item #10, write in a “zero” tothe right of “Marketing Items.” The same applies for the Advertising Countsection to the right. When appropriate later in the Food Product section ofthe form, circle zero when something is not available.5) O for No and 1 for Yes will be used throughout for any Yes/No questions.6) If you see a restaurant that is not on our list, go ahead and collect data for iton a blank Restaurant Assessment form. Make sure to include its name andstreet address.At the top of the form – Items 1-4:1) Date = Date of Data Collection – MM/DD/YY2) Data Collector = person on UNDO team (1 = Jackie, 2 = Katie, 3 = Rebecca, 4 = Gail,5 = Michelle, 6 = Michele, 7 = Stacy, 8 = Catima, 9 = Shamima, 10 = Qingjiang, 11 = Jan, and12 = Aali)3) Restaurant # - *There will be a label with the exact street address to affix to thetop or the reverse side of the form. The label will also have the restaurant number.4)Open 24 hrs? Enter 0 for No and 1 for Yes.5) Restaurant Type: 4 categories (Circle all that apply)a. fast food - one orders at the counter or from a car, no table service. Primeexample is MacDonald’s. This includes a restaurant which produces all “carryout”food, and may or may not have a drive-thru component.b. buffet – food is already out in a (or >1) central location for customers to servethemselves. Food may be warm or cold.c. table service – orders are taken by a server who comes to the table. There willusually be menus delivered to the table; there possibly could be a menuposted, but what is ordered is delivered.d. other – if the restaurant does not fit any of the above types, please describe iton the line below.

UNDO Food Source Assessment – Restaurant Protocol and Operational Definitions 2Other Restaurant Characteristics – Items 6-96) Occupancy Limit – Look for the sign which should be posted. If you do not see itposted, if possible, find out from the manager. If information unavailable, print,“Not” next to (posted).7) # of Tables – Enter count.8) # of Cash Registers – Count.9) Smoking policy – check the appropriate blank: 1 Non-smoking, 2 All Smoking, 3CombinationAppearance - Items 10-13Put an “X” next to all that apply.10) Any trash outside that is not contained in the dumpster.11) dirt/debris on tables & chairs – Tables have not been bussed or wiped clean,chairs not cleaned for the day.12) dirt on floors - Inside the building, the floor surface is dirty.13) dirt elsewhere - Dirt or a mess somewhere else, such as in the bathroom ofthe restaurant, counter which holds cash register, walls, ceiling, etc…Food Product – Items 14-25If there is more than one food product in each category on the menu, choose theleast expensive item.Circle 0 if the item is not present, and circle the correct price range when it ispresent.1 = 0 - $3.002 = >$3.00 to $6.003 = >$6.00 to $9.004 = >$9.00Items 14) – 26) self-explanatory, with the exception of 21) Lean meat choices –nonfried - definitions follow:Beef – USDA Select or Choice grades such as round, sirloin, and flank steak;tenderloin, and chipped beef.Pork – Lean pork, such as fresh ham, canned, cured, or boiled ham; Canadianbacon, tenderloin.Veal – All cuts are lean except for veal cutlets. Examples are chops and roasts.Poultry – Chicken, turkey, Cornish hen (without skin and not fried)Fish – All fresh and frozen fish, seafood canned in water or smokedWild Game – Venison, rabbit, squirrel, pheasant, duck, goose (without skin)Healthy and Non-Healthy Food Counts – Items 26 and 27Entrée Definition – In general, an entrée is any menu item that comes with sides.Also include the following as entrées: burritos, sandwiches-with sides, salads (otherthan side salads)

UNDO Food Source Assessment – Restaurant Protocol and Operational Definitions 326) Healthy Food Count - From the menu or the “board,” count entrees which arehealthy (entrée sizes of any of the above items 33-44). Burritos and entrée salads areconsidered “healthy.”27) Total Food Count - Either count total entrée items and subtract 45) directlyabove, or count the entrée items which are not included in items 33-44. These wouldbe the items such as cheeseburgers and fried chicken, which fall into the Non-Healthycategory.Drinks - Items 28-33For each drink (including ice): low-fat or skim milk, orange juice, and diet soda-popenter price for the large size, and the number of ounces in that restaurant’s largesize.Comments – To the right of, and below the Drinks section, write notes about anyimportant observation not already documented. If you need extra Comments space,please use the reverse side of the form. Keep in mind that stray comments shouldhave a heading. An example follows: Food Product - A combination fresh fruit andvegetable salad was on the menu for $7.95.CommentsMake any notes in this section which did not specifically “fit” in one of the items above.Include the Heading of the appropriate section (had you had space to write). For example, ifthere was a nonfried, noodle dish with oriental vegetables + tofu on the menu, write FoodProduct - the name of the item on the menu and a brief description, plus the price range (0-$3, >$3.00-6, >$6-9, or >$9).