The Yale Rudd Center for Food Policy and Obesity and the Robert Wood Johnson Foundation's Healthy Eating Research program provided support for this research. Susan Fiore and Avis Kelly at the Connecticut State Department of Education provided timely access to data and support for the food service survey; Ms. Fiore also provided significant editorial recommendations to the manuscript. Christopher Wharton, Ph.D., Sarah Novak, Ph.D., and other members of the Rudd Center for Food Policy and Obesity research team assisted with the fielding of the food service survey.
Evaluating the Impact of a Connecticut Program to Reduce Availability of Unhealthy Competitive Food in Schools
Version of Record online: 14 SEP 2010
© 2010, American School Health Association
Journal of School Health
Volume 80, Issue 10, pages 478–486, October 2010
How to Cite
Long, M. W., Henderson, K. E. and Schwartz, M. B. (2010), Evaluating the Impact of a Connecticut Program to Reduce Availability of Unhealthy Competitive Food in Schools. Journal of School Health, 80: 478–486. doi: 10.1111/j.1746-1561.2010.00531.x
- Issue online: 14 SEP 2010
- Version of Record online: 14 SEP 2010
- Received on July 28, 2009Accepted on March 23, 2010
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