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July 2003, Vol 93, No. 7 | American Journal of Public Health 1168-1173
© 2003 American Public Health Association

RESEARCH AND PRACTICE

The Association of the School Food Environment With Dietary Behaviors of Young Adolescents

Martha Y. Kubik, PhD, Leslie A. Lytle, PhD, Peter J. Hannan, MStat, Cheryl L. Perry, PhD and Mary Story, PhD

At the time of this study, all authors were with the Division of Epidemiology, University of Minnesota School of Public Health, Minneapolis.

Correspondence: Requests for reprints should be sent to Martha Y. Kubik, PhD, School of Nursing, University of Minnesota, 6-101 Weaver Densford Hall, 308 Harvard St SE, Minneapolis, MN 55455 (e-mail: kubik002{at}umn.edu).

Objectives. We examined the association between young adolescents’ dietary behaviors and school vending machines, à la carte programs, and fried potatoes’ being served at school lunch.

Methods. Using a cross-sectional study design, we measured à la carte availability and the number of school stores, vending machines, and amounts of fried potatoes served to students at school lunch in 16 schools. Grade 7 students (n = 598) completed 24-hour dietary recall interviews.

Results. À la carte availability was inversely associated with fruit and fruit/vegetable consumption and positively associated with total and saturated fat intake. Snack vending machines were negatively correlated with fruit consumption. Fried potatoes’ being served at school lunch was positively associated with vegetable and fruit/vegetable intake.

Conclusions. School-based programs that aim to promote healthy eating among youths should target school-level environmental factors.




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