Table 1. Dining Venues^a With Availability of Selected Constructs and Mean Scores and Subscores From the Nutrition Environment Measures Survey for Campus Dining (NEMS-CD), California Polytechnic State University at San Luis Obispo, March–August 2015.

Construct	All Venues (n = 18)	Fast Food (n = 6)	Fast Casual (n = 3)	Food Court (n = 2)	All-You-Can-Eat (n = 1)	Sit-Down (n = 1)	Specialty (n = 5)
Venues with selected construct, %
Entrées
Healthfulb entrees	50	50	67	100	100	100	0
Healthfulb main dish salads	33	17	100	50	0	0	20
Side dishes
Fruits without sugar	61	33	100	100	100	0	60
Whole grain items	44	50	100	50	0	100	0
Nonfried vegetables	39	33	33	100	100	0	20
Baked chips	28	33	33	100	0	0	0
Healthful cereals	28	33	0	50	100	0	20
Salad bar	22	14	33	100		0	0
Beverages
Diet soda	56	67	67	100	100	100	0
100% fruit juice	50	50	33	100	0	0	60
Low-fat or skim milk	35	33	33	100	0	0	80
Healthful eating facilitators
Nutrition information available via Internet	94	100	100	100	100	0	100
Menu has nutrition information or healthy items labeled	50	50	33	0	100	0	80
Signs highlight healthful menu items	44	67	67	0	0	0	40
Signs encourage healthful eating	33	33	33	50	0	0	40
Nutrition information available at point of purchase	33	33	33	0	0	0	60
Healthful requests encouraged	11	17	33	0	0	0	0
Healthful eating barriers
Signs encourage unhealthful eating	28	17	33	50	0	100	20
Large portions encouraged	22	0	33	0	100	100	20
Signs encourage overeating	11	17	33	0	0	0	0
Signs discourage special requests	11	0	0	0	0	100	20
All-you-can-eat or unlimited trips	6	0	0	0	100	0	0
Pricing
Combo meal cheaper than individual items	6	17	0	0	0	0	0
Reduced portion sizes offered	0	0	0	0	0	0	0
Healthful items costlier than regular	11	0	0	0	0	0	40
Charge for shared entrée	0	0	0	0	0	0	0
Smaller portion cheaper than regular	0	0	0	0	0	0	0
Score, mean (SD)
NEMS-CD (−29 to 97)	26.0 (14.4)	25.7 (17.6)	29.7 (16.5)	44.0 (4.2)	29.0	5.0	20.6 (5.6)
Subscores
Healthful entréeb or main dish salad (range of possible scores, 0 to 9)	2.0 (2.4)	2.2 (3.5)	4.0 (1.7)	3.0 (0.0)	2.0	2.0	0.2 (0.4)
Healthfulb side dish (range of possible scores, 0 to 35)	7.5 (7.5)	4.3 (4.8)	11.3 (5.5)	21.5 (2.1)	17.0	4.0	2.2 (2.7)
Healthful beverage (range of possible scores, 0 to 18)	8.4 (5.7)	7.3 (5.9)	6.3 (5.8)	17.0 (0.0)	6.0	6.0	8.4 (5.9)
Healthful eating facilitators (range of possible scores, 0 to 30)	9.6 (6.9)	11.3 (10.3)	9.0 (4.6)	5.0 (0.0)	10.0	0	11.4 (4.2)
Healthful eating barriers (range of possible scores, −15 to 0)	−2.3 (3.0)	−1.0 (1.5)	−3.0 (5.2)	−1.5 (2.1)	−6.0	−9.0	−1.8 (1.6)
Pricing (range of possible scores, −14 to 5)	1.1 (1.4)	1.5 (1.2)	2.0 (0.0)	−1.0 (0.0)	0.0	2.0	0.8 (1.6)

^a We used NEMS definitions to categorize dining venues as sit-down (full table service by wait staff), fast food (minimal service, food cooked in bulk in advance and kept hot or reheated to order, then supplied quickly after ordering), fast casual (food ordered and paid for at a counter but brought to table, offering higher quality of food and atmosphere than at fast food), or specialty shops offering primarily nonentrée items (eg, coffee, pastries, yogurt, smoothies). Food courts were campus venues that are conglomerations of fast food establishments in 1 area.

^b Healthful defined as having 1) ≤800 kcals (≤650 kcals for a la carte burgers and sandwiches), 2) ≤30% of calories from fat, AND 3) ≤10% of calories from saturated fat.