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Simone A. French, PhD, Mary Story, PhD, Jayne A. Fulkerson, PhD and Anne Faricy Gerlach, MPH, RD

Simone A. French, Mary Story, Jayne A. Fulkerson, and Anne Faricy Gerlach are with the Division of Epidemiology, University of Minnesota, Minneapolis.

Correspondence: Requests for reprints should be sent to Simone A. French, Division of Epidemiology, University of Minnesota, 1300 South Second St, Suite 300, Minneapolis, MN 55454-1015 (e-mail: french{at}epi.umn.edu).

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.

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