Lisa Craypo, MPH¹, Maria Boyle, MS, RD¹, Sarah Stone-Francisco, MPH¹, Sarah E. Samuels, DrPH¹, Patricia B. Crawford, DrPH, RD², and Gail M. Woodward-Lopez, MPH, RD³. (1) Samuels & Associates, 663 13th Street, Oakland, CA 94612, 510-271-6799, sarah@samuelsandassociates.com, (2) Department of Nutritional Sciences and Center for Weight and Health, University of California, Berkeley, 9 Morgan Hall, University of California, Berkeley, Berkeley, CA 94720-3104, (3) Center for Weight and Health, University of California, Berkeley, 3 Giannini Hall, Berkeley, CA 94720-3100

Environmental assessments were conducted in a sample of California public schools to assess the school nutrition environment. These assessments were conducted as part of an evaluation of policies designed to improve school nutrition environments through improving access to healthy a la carte foods (foods sold outside of the school meal program). Seventeen schools were assessed including four high schools, seven middle schools, and six elementary schools. Data collection methods included site visits to schools, meal period observations, and interviews with key adult stakeholders such as food service directors, principals and teachers. Data was collected in the following areas: the locations, times and facilities for a la carte sales, a la carte foods and beverages sold, school entities selling a la carte foods, existing written policies governing a la carte foods, food related fund raising activities, current corporate contracts or concessions for a la carte food sales, and income generated through a la carte food sales. Key findings will describe: 1) the prevalence of a la carte foods and beverages on school campuses 2) the types of a la carte items available, and 3) how a la carte items adhere to nutrient standards.

Learning Objectives: