Availability of More-Healthy and Less-Healthy Food Choices in American Schools

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dc.contributor.authorDelva, Jorge
dc.contributor.authorO’Malley, Patrick M.
dc.contributor.authorJohnston, Lloyd D.
dc.date.accessioned2019-08-14T15:04:40Z
dc.date.available2019-08-14T15:04:40Z
dc.date.issued2007
dc.description.abstractAbstract available at publisher's Web site.
dc.description.urihttp://dx.doi.org/10.1016/j.amepre.2007.07.018
dc.identifierhttps://doi.org/10.13016/g9eb-ekqy
dc.identifier.citationDelva, Jorge and O’Malley, Patrick M. and Johnston, Lloyd D. (2007) Availability of More-Healthy and Less-Healthy Food Choices in American Schools. American Journal of Preventive Medicine, 33 (4). S226-S239.
dc.identifier.issn07493797
dc.identifier.otherEprint ID 3141
dc.identifier.urihttp://hdl.handle.net/1903/23752
dc.subjectAccess To Healthy Foods
dc.subjectPrenatal & Pediatric Health
dc.subjectaccess to healthy food
dc.subjectracial/ethnic background
dc.subjectsocioeconomic status
dc.subjecthigh school students
dc.subjectsecondary schools
dc.titleAvailability of More-Healthy and Less-Healthy Food Choices in American Schools
dc.typeArticle

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