Food environment in secondary schools: a la carte, vending machines, and food policies and practices.
OBJECTIVE
This study described the food environment in 20 Minnesota secondary schools.


METHODS
Data were collected on school food policies and the availability and nutritional content of foods in school à la carte (ALC) areas and vending machines (VMs).


RESULTS
Approximately 36% and 35% of foods in ALC areas and in VMs, respectively, met the lower-fat criterion (< or = 5.5 fat grams/serving). The chips/crackers category constituted the largest share of ALC foods (11.5%). The median number of VMs per school was 12 (4 soft drink, 2 snack, 5 other). Few school food policies were reported.


CONCLUSIONS
The availability of healthful foods and beverages in schools as well as school food policies that foster healthful food choices among students needs greater attention.
French
Simone A
SA
Division of Epidemiology, University of Minnesota, Minneapolis, 55455-1015, USA. french@epi.umn.edu
Story
Mary
M
Fulkerson
Jayne A
JA
Gerlach
Anne Faricy
AF
D000293:Adolescent; D017195:Adolescent Nutritional Physiological Phenomena; D001628:Beverages / Q000145:classification; D002241:Carbohydrates / Q000008:administration & dosage; D004041:Dietary Fats / Q000008:administration & dosage; D005502:Food / Q000145:classification* / Q000592:standards / Q000706:statistics & numerical data; D005509:Food Dispensers, Automatic / Q000592:standards; D005518:Food Preferences; D005522:Food Services / Q000592:standards*; D006801:Humans; D008910:Minnesota; D009751:Nutritional Requirements; D016134:Organizational Policy; D012574:Schools / Q000592:standards* / Q000706:statistics & numerical data; D012941:Social Responsibility
D002241:Carbohydrates; D004041:Dietary Fats