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. Author manuscript; available in PMC: 2021 Jan 17.
Published in final edited form as: Int J Food Sci Nutr. 2019 Feb 15;70(6):771–779. doi: 10.1080/09637486.2019.1570087

Table 1.

Characteristics of participants who participated in the interview (n = 12) and focus group (n = 5) and characteristics of the academies.

Interviews (n = 12) Focus Group (n = 5)

Participant characteristics
Age, mean ± SD 49.2 ± 8.0 50.8 ± 6.1
Gender, % male (n) 91.7 (11) 100 (5)
Race/ethnicity, % (n)
 White 91.7 (11) 100 (0)
 Hispanic or Latino 8.3 (1) 0
 Black 0 0
 Others 0 0
Education level, % (n)
 Associate degree 8.3 (1) 20 (1)
 Some college 16.7 (2) 0
 Bachelor’s 50 (6) 60 (3)
 Master’s 25 (3) 20 (1)
Years have been working in the academy, mean ± SD 19.4 ± 11.6 19.4 ± 11.4
Employed status, % (n)
 Full time 66.7 (8) 60 (3)
 Part time 16.7 (2) 20 (1)
 Currently retired 16.7 (2) 20 (1)
Academy characteristics
Average class size 61.2 ± 91.7 90.0 ± 128.8
Classes per year 2.4 ± 0.8 2.0 ± 0.4
Class length (weeks) 15.6 ± 7.1 15.0 ± 7.1
Number of academies that have a cafeteria 4 1
Number of cafeterias run internally 3 0
Number of academies that have vending machines 8 3
Recruits’ approximate age in the classes reported by the participants 24.7 ± 3.8 25.0 ± 4.3