Table 3. Proportion of lunches and snacks from 626 participants in the GREEN Project Lunch Box Study containing one or more items from food and beverage categories at baseline.
| Lunches n=301 |
Snacks n=616 |
|||
|---|---|---|---|---|
| Food and Beverage Categories | n | % | n | % |
| Beverages | 219 | 73% | 391 | 63% |
| Water | 84 | 28% | 133 | 21% |
| Sugar-Sweetened Beverage | 72 | 24% | 214 | 35% |
| Milk | 42 | 14% | 12 | 2% |
| Juice | 21 | 7% | 55 | 9% |
| Calorie-free | 3 | 1% | 2 | <1% |
| Sandwiches | 178 | 59% | 3 | 1% |
| Sandwiches with protein filling | 156 | 52% | 1 | <1% |
| Sandwiches with fat or carbohydrate- based filling |
22 | 7% | 2 | <1% |
| Snackfoods | 127 | 42% | 384 | 62% |
| Salty snacks | 59 | 20% | 166 | 27% |
| Chips | 39 | 13% | 110 | 18% |
| Crackers | 34 | 11% | 144 | 23% |
| Nuts/seeds | 8 | 3% | 2 | <1% |
| Fruits | 104 | 34% | 188 | 30% |
| Fresh | 86 | 29% | 157 | 25% |
| Canned | 20 | 7% | 30 | 5% |
| Dried | 4 | 1% | 6 | 1% |
| Desserts | 85 | 28% | 214 | 35% |
| Cookies | 38 | 13% | 106 | 17% |
| Candy | 30 | 10% | 69 | 11% |
| Baked goods | 14 | 5% | 45 | 7% |
| Other desserts | 7 | 2% | 14 | 2% |
| Leftovers | 51 | 17% | 3 | 1% |
| Grains | 18 | 6% | 1 | <1% |
| Meat/protein | 12 | 4% | 1 | <1% |
| Mixed dish | 11 | 4% | 0 | 0% |
| Pizza | 10 | 3% | 1 | <1% |
| Dairy Foods | 50 | 17% | 62 | 10% |
| Yogurt | 40 | 13% | 44 | 7% |
| Cheese | 14 | 5% | 18 | 3% |
| Vegetables | 33 | 11% | 18 | 3% |
| Green/orange/red | 24 | 8% | 13 | 2% |
| Starchy/other | 10 | 3% | 5 | 1% |