Table 2.
School | Number of entrées preparedb |
Number of fruit items prepared |
Number of vegetable items prepared |
---|---|---|---|
A | 1700 | 1136 | 899 |
B | 1229 | 974 | 863 |
C | 2183 | 1231 | 1556 |
D | 1868 | 1105 | 425 |
For each school, data were extracted from production records for all lunch periods over five consecutive days in fall, 2011.
Any entrée with more than 50% vegetables by weight (according to the school food service director) was counted as a vegetable item.