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ORIGINAL RESEARCH

Lessons Learned From a Healthful Vending Pilot Program in Delaware State Agency Buildings, 2011–2012

Week NumberFood Items, %Beverages, %
12849
27548
37545
47547
57547
6
77543
87539
97540
107558
11— 
127558
137258
147282
157282
167582
177582
187582
195982
205980
216682
225981
237882
246981
256980
265982
275082


Figure 1.
Percentage of Go and Slow foods and beverages available in vending machines by week, northern pilot program site, Delaware state agency buildings, 2011–2012. The values for beverages are averages for the 4 beverage machines. Breaks in data indicate weeks for which data were unavailable.

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Week NumberFood Items, %Beverages, %
11150
246
37555
47455
57555
67570
77590
87590
97280
107485
117485
127575
137475
147475
157575
167575
177580
187580
197580
207480
217280
227280
237080
247280
257280
266980
276980


Figure 2.
Percentage of Go and Slow foods and beverages available in vending machines by week, southern pilot program site, Delaware state agency buildings, 2011–2012. The values for beverages are averages for all vending machines. Breaks in data indicate weeks for which data were unavailable.

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The opinions expressed by authors contributing to this journal do not necessarily reflect the opinions of the U.S. Department of Health and Human Services, the Public Health Service, the Centers for Disease Control and Prevention, or the authors' affiliated institutions.

 
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