Food environment in secondary schools: a la carte, vending machines, and food policies and practices

Am J Public Health. 2003 Jul;93(7):1161-7. doi: 10.2105/ajph.93.7.1161.

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 (< 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.

Publication types

  • Clinical Trial
  • Randomized Controlled Trial
  • Research Support, U.S. Gov't, P.H.S.

MeSH terms

  • Adolescent
  • Adolescent Nutritional Physiological Phenomena*
  • Beverages / classification
  • Carbohydrates / administration & dosage
  • Dietary Fats / administration & dosage
  • Food / classification*
  • Food / standards
  • Food / statistics & numerical data
  • Food Dispensers, Automatic / standards
  • Food Preferences*
  • Food Services / standards*
  • Humans
  • Minnesota
  • Nutritional Requirements
  • Organizational Policy*
  • Schools / standards*
  • Schools / statistics & numerical data
  • Social Responsibility

Substances

  • Carbohydrates
  • Dietary Fats