Table 3.

Comparison of campus dining environment construct scores by on-campus dining venues and institution size; fifteen US post-secondary institutions, 2009–2011

				By institution size
	All institutions combined			Small institutions, ≤15 000 students		Medium institutions, 15 001–29 999 students		Large institutions, ≥30 000 students
	Mean	sd	P value*	Mean	sd	Mean	sd	Mean	sd	P value†
Total score
Dining halls	42·31a	10·02		47·50	16·47	46·13	6·75	38·20	6·57	NS
Student union	24·90b	15·92		32·00a	20·80	38·00a	15·66	18·17b	11·09	0·05
Snack bars/café	22·51b	9·49	<0·000	22·60	12·05	20·05	9·39	23·90	9·17	NS
Healthy Entrées sub-score‡
Dining halls	4·00a	2·71		4·17	2·86	4·25	2·71	3·80	2·83	NS
Student union	2·85a,b	2·96		4·25	3·86	4·50	3·70	1·83	2·13	NS
Snack bars/café	2·18b	2·37	0·022	2·00	3·08	2·07	2·34	2·30	2·34	NS
Healthy Side Dishes/Salad Bar sub-score§
Dining halls	19·03a	4·68		17·00a	5·37	22·50b	3·34	18·00a,b	4·26	0·037
Student union	8·85b	8·38		14·00a	9·27	16·25a	8·66	4·67b	5·35	0·013
Snack bars/café	7·44b	5·26	<0·000	8·60	9·48	7·43	4·96	7·15	4·38	NS
Healthy Beverages sub-score∥
Dining halls	14·24a	3·10		15·67	3·78	13·50	3·51	14·07	2·60	NS
Student union	11·15b	5·16		14·25a	2·50	17·50a	0·58	8·00b	3·91	<0·001
Snack bars/café	10·44b	5·16	0·002	12·60	2·79	9·79	5·48	10·35	4·12	NS
Facilitators of Healthy Eating sub-score¶
Dining halls	7·90	6·29		12·00	8·53	8·75	7·98	5·80	3·01	NS
Student union	6·05	6·13		3·25	3·95	3·75	4·79	7·75	6·81	NS
Snack bars/café	4·46	5·71	NS		1·14	3·29	5·38	6·15	6·15	NS
Barriers to Healthy Eating sub-score**
Dining halls	−3·21a	2·26		−1·50	1·64	−3·38	1·06	−3·80	2·65	NS
Student union	−2·55a,b	3·41		−0·75	1·50	−1·50	3·00	−3·50	3·80	NS
Snack bars/café	−1·54b	2·27	0·031	−0·60	1·34	−2·14	3·21	−1·35	1·53	NS
Price sub-score††
Dining halls	0·34a	1·11		0·17	1·84	0·50	0·95	0·33	0·90	NS
Student union	−1·45b	2·24		−3·00	2·45	−2·50	3·00	−0·58	1·56	NS
Snack bars/café	−0·46a,b	1·90	0·003	−1·00	1·41	0·07	1·90	−0·70	2·00	NS

^a,bMean values within a column (for all institutions combined) or within a row (for by institution size) with unlike superscript letters were significantly different as determined by pairwise comparisons using Tukey's B post hoc test (P < 0·05).

*ANOVA main effects significance level comparing campus dining environment total score by dining venues.

†ANOVA main effects significance level comparing campus dining environment sub-scores for each venue by institution size.

‡Healthy entrées (main dishes, main dish salads and low-fat/fat-free dressings; possible range = 0–12).

§Healthy sides dishes/salad bar (non-fried vegetables, no-sugar added fruit, vegetarian, wholegrain items, baked chips, salad bar; possible range = 0–35).

∥Healthy beverages (low-fat and non-fat milk and alternatives, 100 % fruit juice, diet and low-calorie soda; possible range = 0–18).

¶Facilitators of healthy eating (nutrition information, healthy signs, reduced portions; possible range = 0–30).

**Barriers to healthy eating (unhealthy signs, large portions, all-you-can-eat; possible range = −15 to 0).

††Price (dining hall contracts, salad bar by weight, combo meals, portion and healthy meal pricing; possible range = −14 to 5).