Secondary outcomes: menu compliance and intervention acceptability, fidelity and cost
Menu compliance was measured by assessing two consecutive weeks of centre menus against the Victorian Menu Planning GuidelinesCook and director feedback was obtained through structured interviewer-administered questionnaires to evaluate cooks’ acceptability of intervention components and to collect feedback on training material at follow-up. The purpose-designed questionnaires included four items for menu box delivery acceptability, four items for online cook training acceptability and four items for menu assessment tool acceptability for both directors and cooks (see Table 
Overall acceptability and satisfaction of the menu box delivery service, online cook training and menu assessment tool reported by centre cooks and directors at follow-up (=8)