An environmental intervention to promote lower-fat food choices in secondary schools: Outcomes of the TACOS study

Simone A. French, Mary Story, Jayne A. Fulkerson, Peter Hannan

Research output: Contribution to journalArticlepeer-review

137 Scopus citations

Abstract

Objectives. We evaluated an environmental intervention intended to increase sales of lower-fat foods in secondary school cafeterias. Methods. Twenty secondary schools were randomly assigned to either an environmental intervention or a control group for a 2-year period. The intervention increased the availability of lower-fat foods and implemented student-based promotions. Results. A steeper rate of increase in sales of lower-fat foods in year 1 (10% intervention vs -2.8% control, P=.002) and a higher percentage of sales of lower-fat foods in year 2 (33.6% intervention vs 22.1% control, P=.04) were observed. There were no significant changes in student self-reported food choices. Conclusions. School-based environmental interventions to increase availability and promotion of lower-fat foods can increase purchase of these foods among adolescents.

Original languageEnglish (US)
Pages (from-to)1507-1512
Number of pages6
JournalAmerican journal of public health
Volume94
Issue number9
DOIs
StatePublished - Sep 2004

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