Table 1.
Evaluation and non-evaluation YMCA operated afterschool program characteristics
| Evaluation Sites (n = 20)
|
Non-Evaluation Sites (n = 71)
|
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|---|---|---|---|---|---|---|
| M | SD | Range | M | SD | Range | |
|
|
||||||
| Number of Children Enrolled (average per ASP) | 70 | ±39 | (15, 155) | 48 | ±41 | (5, 248) |
| Less than 50 | 35% | 68% | ||||
| 50 to 75 | 25% | 20% | ||||
| 76 to 100 | 20% | 3% | ||||
| 101 to 125 | 10% | 3% | ||||
| 126 to 150 | 5% | 6% | ||||
| More than 150 | 5% | 1% | ||||
| Total Children Served | 1,408 | 3,836 | ||||
| Number of Staff (average per ASP) | 7 | ±5 | (2, 18) | 4 | ±3 | (1, 16) |
| Households in Poverty (percent) | 13% | ±6 | (4.3%, 22.2%) | 14% | ±6% | (2.9%, 31.4%) |
| Age Range (years) a | 7.6 | ±1.7 | (5, 12) | (5, 12) | ||
| Percent Girls a | 44% | |||||
| Serve a Snack (percent of ASPs) | 95% | 99% | ||||
| Receive State of Federal Reimbursement for Snack | 35% | 61% | ||||
| Serve a Hot Meal (percent of ASPs) | 10% | 7% | ||||
| Receive State of Federal Reimbursement for Meal | 10% | 7% | ||||
| Food Preparation and Storage (n) | ||||||
| Refrigerator and freezer combination unit | 10 | |||||
| Standalone freezer | 2 | |||||
| Pantry or storage closet for dry goods | 12 | |||||
| Portable cooler/ice chest | 11 | |||||
| Kitchen | 4 | |||||
| Food preparation sink that is not in a bathroom | 12 | |||||
| Stove/oven | 2 | |||||
| Microwave | 12 | |||||
| Serving plates or bowls | 10 | |||||
| Location | ||||||
| YMCA | 44% | 20% | ||||
| School | 56% | 66% | ||||
| Other | 0% | 13% | ||||
| Revenue (US$) | ||||||
| Total Operating Revenue | $5,303,181 | |||||
| Percent Revenue from Child Care | 14.6% | |||||