SHPPS 1994 - Overview 4 - DASH/HealthyYouth

National Center for Chronic Disease Prevention and Health Promotion

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SHPPS

SHPPS 1994

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Results From SHPPS 1994

Food Service

Percentage of Middle or Junior High Schools and Senior High Schools Reporting Specific Meal Preparation Techniques

Technique	Almost Always	Some- times	Rarely or Never	Don't Know
	%	%	%	%
Use skim or low-fat cheese	48	32	18	2
Reduce salt	83	13	2	3
Use vegetable oils	70	23	4	3
Use beans instead of meat	22	41	32	5
Remove skin from poultry	31	23	36	11
Steam or bake vegetables	71	12	10	7
Use fresh vegetables	41	40	17	3

Percentage of Districts* Reporting Meal Preparation Techniques to Help Students Achieve Dietary Guidelines

Technique	%
Limit sodium	84
Limit sugar	76
Increase number of servings of fruit	68
Increase number of servings of vegetables	61
Increase number of servings of wholegrain products	59
Limit calories from saturated fat	58
Limit calories from fat to 30%-35%	50
Limit dietary cholesterol	41

* Among districts responsible for meal preparation.

Health Service

Percentage of Middle or Junior High Schools and Senior High Schools Providing Student Services

Service	Middle or Junior High	Senior High
In or through the school	%	%
Alcohol and drug rehabilitation	39	48
Condom availability	5	8
Counseling	84	89
Weight management	37	38
Pregnancy prevention	29	38
Diagnosis and treatment of sexually transmitted diseases	16	20
Suicide prevention	42	52
Tobacco cessation	23	35
In school
Infant care for teenaged mothers	3	8
Vocational rehabilitation	6	19
Youth development services	23	40

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Page last reviewed: October 16, 2008 Historical Document
Page last modified: October 18, 2007
Content source: National Center for Chronic Disease Prevention and Health Promotion, Division of Adolescent and School Health

Division of Adolescent and School Health
National Center for Chronic Disease Prevention and Health Promotion
Centers for Disease Control and Prevention
Department of Health and Human Services