Table 4.

Estimated impacts of treatments on students’ dietary structure.

Outcome Variables	(1)	(2)	(3)	(4)	(5)	(6)	(7)	(8)	(9)	(10)	(11)
Changes in:	DDS	Milk and Dairy Products	Other Meat	Flesh Meat	Fruits	Bean Products, Nuts and Seeds	Vegetables	Eggs	Grains	Tubers	Fish
Treatment 1: Nutrition subsidy + general target	0.956 ***	0.185 ***	0.179 ***	0.172 ***	0.166 ***	0.107 *	0.063	0.069	0.022	0.011	−0.018
(malnutrition reduction)	(0.255)	(0.057)	(0.054)	(0.053)	(0.059)	(0.060)	(0.047)	(0.054)	(0.019)	(0.051)	(0.033)
Treatment 2: Nutrition subsidy + specific target	1.263 ***	0.236 ***	0.146 ***	0.257 ***	0.196 ***	0.179 ***	0.189 ***	0.013	0.033	−0.004	0.018
(anemia reduction)	(0.224)	(0.053)	(0.048)	(0.056)	0.166 ***	(0.057)	(0.045)	(0.051)	(0.025)	(0.054)	(0.033)
Control variables	yes	yes	yes	yes	yes	yes	yes	yes	yes	yes	yes
Observations	866	866	866	866	866	866	866	866	866	866	866
R2	0.078	0.055	0.034	0.067	0.035	0.048	0.086	0.020	0.011	0.020	0.031

Notes: 1. Control variables include ethnicity dummies (for Han, Hui, Salar, Tibetan, Tu, and “others” that are very small in numbers), a gender dummy, a grade dummy, number of siblings, father’s education (years), mother’s education (years), whether one’s mother is a migrant worker, whether one’s mother is a migrant worker, student-teacher ratio, and proportion of senior-level teaching staffs and province dummies. 2. Robust standard errors in parentheses. 3. *** p < 0.01, ** p < 0.05, * p < 0.1.