Food Environment in Secondary Schools: À La Carte, Vending Machines, and Food Policies and Practices

Simone A. French, Mary Story, Jayne A. Fulkerson, Anne Faricy Gerlach

Research output: Contribution to journalArticlepeer-review

158 Scopus citations

Abstract

Objectives. 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 (≤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.

Original languageEnglish (US)
Pages (from-to)1161-1167
Number of pages7
JournalAmerican journal of public health
Volume93
Issue number7
DOIs
StatePublished - Jul 2003

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