ORIGINAL RESEARCH

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

Week Number	Food Items, %	Beverages, %
1	28	49
2	75	48
3	75	45
4	75	47
5	75	47
6	—	—
7	75	43
8	75	39
9	75	40
10	75	58
11	—	—
12	75	58
13	72	58
14	72	82
15	72	82
16	75	82
17	75	82
18	75	82
19	59	82
20	59	80
21	66	82
22	59	81
23	78	82
24	69	81
25	69	80
26	59	82
27	50	82

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 Number	Food Items, %	Beverages, %
1	11	50
2	46	—
3	75	55
4	74	55
5	75	55
6	75	70
7	75	90
8	75	90
9	72	80
10	74	85
11	74	85
12	75	75
13	74	75
14	74	75
15	75	75
16	75	75
17	75	80
18	75	80
19	75	80
20	74	80
21	72	80
22	72	80
23	70	80
24	72	80
25	72	80
26	69	80
27	69	80

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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