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À La Carte Food Availability Before and After Intervention
| Mean (Range) | |||
| All Schools (n = 20) | Intervention Schools (n = 10) | Control Schools (n = 10) | |
| Percentage low-fat à la carte foods | |||
| Baseline | 28.9 (11 to 53) | 27.8 (11 to 53) | 29.1 (16 to 41) |
| Year 2 (end) | 34.9 (16 to 58) | 42.0 (28 to 58) | 27.7 (16 to 39) |
| Absolute change (baseline − year 2) | 6.4 (−7 to 27) | 14.2 (4 to 27) | −1.4 (−7 to 5) |
| Relative change (baseline − year 2/baseline) | 22.5 (−23 to 155) | 51.1 (9 to 155) | −4.8 (−23 to 20) |
