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. Author manuscript; available in PMC: 2013 Feb 1.
Published in final edited form as: J Sch Health. 2012 Feb;82(2):82–90. doi: 10.1111/j.1746-1561.2011.00670.x

Figure 1.

Figure 1

Proportion (%) of types of beverages (1A) and snacks/desserts (1B) served A la Carte at baseline and end of study in Intervention and Control Schools.

* Footnote: Not all categories of A la Carte snacks/desserts are shown. A few other types of items were served (including donuts, nuts, yogurts, etc.) but were not well represented across all schools or were served in very limited quantities.