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The State of Nutrition and Physical Activity in Our Schools(a) (b) (c)Figure 2. Three ways that competitive foods weresold in this study: (a) à la carte items sold in thesame line as NSLP meals; (b) à la carte items soldin a separate “snack bar” area of the cafeteria; and(c) cafeteria vending machine sales.Competitive food salesCompetitive foods are sold both “à la carte” and in cafeteria-runvending machines. A la carte items offered at schools in this studywere available either in the same line as the reimbursable lunchesor in separate “snack bar” areas within the cafeteria (see Figures 2aand 2b). Cafeteria-run vending machines were found in andaround cafeterias at all school levels (see Figure 2c).The most commonlyavailable snacks, listedin order by thenumber of schoolsoffering them, were icecream; potato chips;cookies; sweetenedfruit-flavoredsnacks...and partialfruit drinks such asSnapple, lemonade,and Hawaiian Punch.A la carte offeringsA la carte offerings were found to differ by school level. Among theelementary schools in this study, 61 percent sold a variety of “snacks”in addition to the meal. The most commonly available snacks, listedin order by the number of schools offering them, were ice cream;potato chips; cookies; sweetened fruit-flavored snacks, such as FruitRoll-Ups, Fruit by the Foot, and Sour Bites; and partial fruit drinkssuch as Snapple, lemonade, and Hawaiian Punch. In comparison,low-fat yogurt was offered as an à la carte item at just twoelementary schools. Twenty-two percent of the food service43
The State of Nutrition and Physical Activity in Our Schoolsprograms at elementary schools in this study offered no foodother than the reimbursable meal, and another 17 percent soldno competitive foods other than ice cream.Unlike all of theelementary schoolsand many of themiddle schools, mosthigh schools alsooffered à la carte itemsthat were more thanjust “snacks.” Theseitems includedhamburgers, cheeseburgers,sandwiches,salads, and pizza.At the middle school level, 91 percent of the schools in this studyoffered a variety of à la carte items. The most commonly availablefoods and beverages, listed in the order of the number of schoolsoffering the item, were: ice cream; water; potato chips; cookies;partial fruit drinks such as Snapple, Hawaiian Punch, andlemonade; hot pretzels; and prepackaged baked goods, such asdonuts, honey buns, and cupcakes. In comparison, one middleschool offered only water, low-fat yogurt, soup, and 100 percentjuice in competition with the reimbursable meals, and anothersold just water and Snapple brand beverages.At the high school level, all schools in this study offered à la carteitems in addition to the reimbursable lunches. The mostcommonly available à la carte foods and beverages, listed inorder by the number of schools offering them, were: ice cream;prepackaged baked goods, such as donuts, honey buns, andcupcakes; cookies; potato chips; partial fruit drinks such asSnapple, Hawaiian Punch, and lemonade; and water. Unlike allof the elementary schools and many of the middle schools, mosthigh schools also offered à la carte items that were more than just“snacks.” These items included hamburgers, cheeseburgers,sandwiches, salads, and pizza. Many of these items would fulfillsome of the requirements of the NSLP, but would not qualify asa complete lunch. Generally, the competitive food items weremissing at least two components. These components weretypically a milk and a fruit/vegetable, which are items that mostchildren’s diets lack. 1244
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