Table 3.

Ranking of School According to the Proportion of Food Items Meeting the Institute of Medicine (IOM) Criteria Using the Inventory Approach Compared to the Ranking of Healthy Items Using the Checklist Format

School Code	Inventory Approach			Checklist Approach
	Number of à la Carte Items	Meeting IOM Criteria* (%)	Healthiness Ranking: Inventory	Percent of Checklist Items Healthy (%)	Healthiness Ranking: Checklist
A	1	100.0	1	100.0	1
B	22	95.5	2	66.7	6
C	32	90.6	3	62.5	13
D	18	77.8	4	71.4	4
E	6	66.7	5	66.7	7
F	62	64.5	6	50.0	25
G	16	62.5	7	50.0	26
H	89	55.1	8	63.6	12
I	81	54.3	9	58.3	17
J	35	54.3	10	55.6	20
K	39	53.8	11	58.3	18
L	54	53.7	12	58.3	19
M	34	52.9	13	66.7	8
N	50	52.0	14	54.5	23
O	103	51.5	15	50.0	27
Q	2	50.0	16	100.0	2
R	32	50.0	17	66.7	9
S	34	50.0	18	62.5	14
P	2	50.0	19	50.0	28
T	41	46.3	20	60.0	15
U	43	44.2	21	70.0	5
V	16	43.8	22	50.0	29
W	62	43.5	23	60.0	16
X	45	42.2	24	40.0	36
Y	80	41.3	25	54.5	24
Z	27	40.7	26	55.6	21
AA	41	39.0	27	55.6	22
BB	26	38.5	28	42.9	35
CC	53	35.8	29	44.4	34
DD	34	32.4	30	50.0	30
EE	24	29.2	31	50.0	31
FF	45	28.9	32	45.5	33
GG	54	27.8	33	50.0	32
II	4	25.0	34	100.0	3
HH	48	25.0	35	12.5	37
JJ	13	7.7	36	66.7	10
KK	16	6.3	37	66.7	11
Total	1384	48.6	—	59.1

^*IOM criteria for healthy food is (1) food servings less than 35% of calories from fat, (2) food servings equal to or less than 200 calories per serving for food, (3) a serving size of less than 4 ounces of 100% fruit juice for middle-school students, and (4) water without additives or carbonation.