The School Food Environment and Student Body Mass Index and Food Consumption: 2004 to 2007 National Data

Regular-sugar/fat and reduced-fat food item availability at middle schools, 2004–2007. Percentages, trends, and significance tests presented using school-level data (N=260). Regular sugar/fat food items defined as: candy; regular fat salty food items; regular fat cookies, crackers, cakes, or other baked goods; regular fat ice cream/frozen yogurt. Reduced fat food items defined as: low-fat or fat-free varieties of the following: salty food items; cookies, crackers, cakes, or other baked goods; ice cream/frozen yogurt/sherbet/yogurt. Other competitive food outlets include school/student stores and snack bars/carts.

Regular-sugar/fat and reduced-fat food item availability at high schools, 2004–2007. Percentages, trends, and significance tests presented using school-level data (N=429). Regular sugar/fat food items defined as: candy; regular fat salty food items; regular fat cookies, crackers, cakes, or other baked goods; regular fat ice cream/frozen yogurt. Reduced fat food items defined as: low-fat or fat-free varieties of the following: salty food items; cookies, crackers, cakes, or other baked goods; ice cream/frozen yogurt/sherbet/yogurt. Other competitive food outlets include school/student stores and snack bars/carts.

Fruit and vegetable availability during lunch in middle and high schools, 2004–2007. Percentages, trends, and significance tests presented using school-level data (Ns=253 and 254 for middle school fruit and vegetable availability, respectively; 418 for high school for both fruit and vegetable availability). Fruit and vegetable availability coded on a score of 0-3 based on the sum of the following: frequency with which 2+ fruit (or vegetable) options are offered as part of school lunch meals (0=never, 1=some days, 2=most or every day) plus offering fruit (or vegetables) a la carte during lunch (0,1).