Table 1.

Food Consumption at the Harvard School of Public Health Cafeteria at Baseline, during the Intervention Period and during Follow-up

	Baseline		Intervention		Follow-up
ITEM	Number of calories per serving	Number of transactions (servings)	Number of transactions	Percent Change	Number of transactions	Percent Change
Healthy Foods
Salad bar (310 g)	25 per 31g	3,070	3,529	15%↑	4,686	53%↑
Saluté entrée	400	771	625	19%↓	521	32%↓
Bok choy stir-fried dish with vegetable or chicken	661	976	1239	27%↑	1121	15%↑
Bok choy stir-fried dish with shrimp	533	214	278	30%↑	372	74%↑
Whole-wheat pizza (slice)	209	846	862	2%↑	664	22%↓
Yogurt	130	723	634	13%↓	738	2%↑
Fruit cup, fresh	125	171	139	19%↓	139	19%↓
Fruit, assorted	90	1544	1527	1%↓	1471	5%↓
Subtotal		8,315	8,832	6% (5%–8%)†	9,711	17% (13%–20%)†
Less Healthy Foods
Regular entrée	618	750	431	43%↓	443	41%↓
Regular pizza	267	3776	4040	7%↑	3128	17%↓
Hamburger	360	19	8	58%↓	19	0%
Cheeseburger	460	33	15	55%↓	27	18%↓
Hot dog	302	15	8	47%↓	20	33%↑
French fries/onion rings	458	225	168	25%↓	193	14%↓
Cookies/brownies	200	1549	1393	10%↓	2243	45%↑
Cakes/desserts	250	268	419	56%↑	425	59%↑
Subtotal		6,635	6,482	−2% (−4% to −1%)†	6,498	−2% (−5%% to 1%)†
Total		14,950	15,314		16,209

^†95% Confidence Interval.