Promotions to increase lower-fat food choices among students in secondary schools: description and outcomes of TACOS (Trying Alternative Cafeteria Options in Schools)

摘要

Objectives: (1) To describe promotional activities, particularly student-led, targeting lower-fat a la carte foods that were conducted in secondary schools; and (2) to describe the relationships between the number and duration of total promotional activities for lower-fat a la carte foods and cafeteria sales of such foods over two years.