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Using the methods outlined above, a research dietitian assessed the proportion of items on each school’s online menus that were classified as “everyday,” “occasional,” and “should not be sold.” This is reported by intervention and control groups at baseline and 15-month follow-up.
All outcome data were analyzed in SAS (version 9.3; SAS Institute) under an intention-to-treat (ITT) approach whereby all student lunch orders and schools were analyzed based on the groups they were originally allocated.
J Med Internet Res 2024;26:e51108
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