Table 2.
More and less healthful entrée items available and purchased.
| Entrée Item | Available 1 % (n) | Purchased | |
|---|---|---|---|
| Fall % (n) | Spring % (n) | ||
| More Healthful 2 | 15.0% (99) | 8.0% (30,010) 4,5 | 8.9% (21,934) 4,5 |
| Less Healthful 3 | 85.0% (563) | 92.0% (343,218) 5 | 91.1% (225,293) 5 |
1 Availability of entrées was assumed to not differ between semesters. 2 Defined by the American Heart Association’s Recommended Nutritional Standards for Procurement of Foods and Beverages Offered in the Workplace guidelines as entrée items with less than 500 kcal, less than 480 mg sodium, less than 10% saturated fat, and zero grams trans-fat. 3 Defined as foods that did not meet the American Heart Association’s Recommended Nutritional Standards for Procurement of Foods and Beverages Offered in the Workplace guidelines. 4 Chi-square test for purchases are significantly different than expected, p ≤ 0.001. Expected frequency is weighted based on the proportion of more versus less healthful products purchased. 5 Proportion of MH and LH entrée purchases between the fall and spring semesters differed significantly, p < 0.0001.