Table 1.

Differences in total calories selected per lunch and percent of elementary school students in southeast Texas selecting each food component in Spring 2011 and Spring 2013.^a

	Spring 2011		Spring 2013		% differenceb
	n		n
Calories (total selected)	643.46	472	651.52	573	8.06
Fruit⁎⁎⁎ (%)	58.26	275	76.09	436	17.83
Juice⁎⁎⁎ (%)	43.86	207	60.21	435	16.35
Fruit & juice⁎⁎⁎ (%)	81.36	384	94.07	539	12.71
Total vegetables (%)	68.17	317	64.05	367	− 4.12
Dark green vegetables (%)	9.11	43	11.34	65	2.23
Red–orange vegetables (%)	27.31	127	28.27	162	0.96
Starchy vegetables⁎ (%)	45.13	213	36.93	211	− 8.2
Other vegetables⁎⁎⁎ (%)	35.59	168	47.29	271	11.7
Legumes (%)	3.18	15	5.58	32	2.4
Total grains⁎⁎⁎ (%)	85.81	405	100.00	573	14.19
Whole grains ⁎⁎⁎ (%)	5.08	24	72.43	415	67.35
Protein foods ⁎⁎⁎ (%)	96.77	450	99.83	572	3.06
Milk⁎ (%)	90.04	425	93.19	534	3.15

Abbreviations: n, number; %, percent.

^aCochran–Mantel–Haenszel test controlling for gender, school free/reduced price meal status, and grade.

^bDifference between 2011 and 2013 values.

^⁎p < .05.

^⁎⁎⁎p < .001.