Data sources for these settings include procurement, production, and menu data. When foods are served, meals and snacks that meet all or part of individuals’ daily or weekly nutrition needs are provided, and individual choice about what to eat may be limited. These places include settings such as correctional institutions, eldercare facilities, and military dining halls, and also includes places used for afterschool and recreation programs. These data are not useful for long-term evaluation since there are no quantitative data that you can use to make your assessment. Menu data are particularly helpful to monitor standards where food items are recommended to be offered a certain number of days per week. You can obtain menu cycles from food service managers or staff and assess them for compliance of food service guidelines. These data are useful to approximate sales of healthy and less healthy menu items. Food production data can be obtained from records documenting the number of trays of specific entrées and side dishes prepared on a given day, the number of these trays served, and the number that remained or were discarded. These data are useful for measuring many key healthy or less healthy items, but they are not as useful for assessing prepared foods that combine multiple ingredients. Procurement data records the bulk-packaged food and beverage items purchased by the owner or operator of the food service venue. However, point-of-sale data can vary in specificity and utility. These data are useful in that they directly measure the foods that are acquired by consumers. Because customers pay for the foods they purchase, itemized sales are often recorded at the point-of-sale. See Places Where Foods Are Sold: Steps to Conducting Your Long-Term Outcome Evaluation pdf icon for step-by-step guidance on using these data. Data sources for these settings include point-of-sale, procurement, production, and menu data.

These places include settings such as worksites, healthcare facilities, parks, and recreation facilities where foods and beverages are sold in venues such as cafeterias, snack bars, and vending machines.

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