Table 4. Percent of public elementary schools indicating that various foods were available for sale at one or more locations in the school, by selected school characteristics: 2005-Continued

Table 4. Percent of public elementary schools indicating that various foods were available for sale at one or more locations in the school, by selected school characteristics: 2005-Continued (Table 4)
	Type of food available at one or more locations in the school
	Lunch sides		Snack foods
School characteristic	French fried potatoes	Green salad or fruit	Candy	Low-fat salty snacks	Salty snacks that are not low in fat	Low-fat cookies/ baked goods	Cookies/ baked goods not low in fat
All public elementary schools	17	40	15	38	25	28	34
Enrollment size
Less than 300	14	30	22	36	29	24	30
300 to 499	18	42	14	39	25	26	38
500 or more	18	45	12	40	23	31	33
School locale
City	17	38	13	32	17	28	29
Urban fringe	17	46	11	42	25	29	39
Town	17	29	12	35	25	18	23
Rural	16	37	25	41	34	29	36
Region
Northeast	18	57	13	54	36	33	49
Southeast	29	52	18	45	31	38	42
Central	13	29	16	30	23	20	29
West	12	32	14	34	18	25	25
Percent minority enrollment
Less than 6 percent	16	39	15	41	28	25	35
6 to 20 percent	19	45	13	46	27	33	38
21 to 49 percent	15	33	15	33	20	26	32
50 percent or more	15	38	16	34	23	25	30
Percent of students eligible for free or reduced-price lunch
Less than 35 percent	17	44	11	47	28	32	39
35 to 49 percent	14	36	15	35	24	24	37
50 to 74 percent	19	41	21	35	26	26	32
75 percent or more	16	36	16	32	22	25	28
Foods sold to generate funds
Yes	27	63	19	59	39	44	55
No	10	24	13	24	15	16	20
Don’t know	20	54	12	50	33	37	44
SOURCE: U.S. Department of Education, National Center for Education Statistics, Fast Response Survey System (FRSS), "Foods and Physical Activity in Public Elementary Schools: 2005," FRSS 87, 2005.