. 2014 Jun 1;10(3):241–250. doi: 10.1089/chi.2014.0011

Table 1.

Food Item Measures and Groupings

	Availability in specific venues^b
Food groupings with questionnaire text^a	Vending	Stores/snack bars/carts	À la carte sales	School lunch meal	Total possible sources^c
Candy/regular-fat snacks					16
Candy	●	●	●	●
Salty snacks that are not low in fat, such as regular potato chips	●	●	●	●
Cookies, crackers, cakes, or other baked goods that are not low in fat	●	●	●	●
Ice cream or frozen yogurt that is not low in fat	●	●	●	●
Low-fat snacks					12
Low-fat salty snacks, such as pretzels, baked chips, or other low-fat chips	●	●	●	●
Low-fat cookies, crackers, cakes, pastries, or other low-fat baked goods	●	●	●	●
Low-fat or fat-free ice cream, frozen yogurt, sherbet, or low-fat or nonfat yogurt	●	●	●	●
Fruits and vegetables					12
Fresh fruit	●	●	●	●
Other fruit (such as dried or canned fruit)	●	●	●	●
Vegetables (excluding potatoes)	●	●	●	●
Premade salads					4
Premade, main course salads (such as chef's salad)	●	●	●	●
Salad bar					2
Salad bar			●	●

^{^a}

Food groupings used in analyses are in bold font; questionnaire wording used for items within food groupings is then provided.

^{^b}

If indicated with a dot, availability of the food item(s) listed was asked about for the venue specified.

^{^c}

Accessibility for each food group is indicated by the count of total possible school sources. For example, the candy/regular-fat snack grouping included four item types, and availability of each of the four types was measured in four specific venues (4×4=16).