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The Food and Fitness Survey is part of the larger Bridging the Gap (BTG) research program, which is a research initiative funded by the Robert Wood Johnson Foundation. The primary goals of the Food and Fitness survey project were to obtain nationally representative information on school practices, and to obtain information about the association between district-level wellness policies and practices in those schools. Food and Fitness involved annual surveys of school-level respondents at elementary schools from the 2006-07 to the 2012-13 school years. This study contains data from these surveys for public and private elementary schools from the 2006-07 to the 2012-13 school years. Topics of the surveys include school characteristics, school meal options and prices, food advertisements in schools, food practices in classrooms and school functions, meal times during the day, physical education facilities and curriculum, methods of transportation to and from school, school wellness policies, school beverage guidelines, the "Nutritional Guidelines for Competitive Foods", school vending machines, and a la carte as well as school store food and beverage offerings.

The Dominican Republic Labor Market Survey includes information on housing characteristics and person-records for a 1980 national and 1983 urban sample. The original in-person survey was taken on household enumeration forms, with a sample included in the documentation. Data files contain 13,283 person-records in the order of the original questionnaire (provided in documentation). A household unique number can be matched to the person-records, allowing a variety of analyses. For more information on the data or for any questions about the data, please contact Pamela Paxton at ppaxton@prc.utexas.edu.

The Evaluation of the Balance Calories Initiative collection includes datasets consisting of intercept interviews of adults and adolescents regarding their beverage consumption. This data was collected as part of an evaluation of the Balance Calories Initiative (BCI) campaign. The BCI is a campaign launched by the top three American beverage companies (Coca-Cola, Dr Pepper, and Pepsi) to help Americans reduce their consumption of sugar from beverages, especially through increasing interest in low- and no-calorie beverages. The BCI began in 2015, and was introduced to the Mississippi Delta region and Montgomery, Alabama in 2016. Researchers conducted point-of-purchase interviews in the South Delta and Montgomery communities to study the BCI campaign progress in predominantly low-income neighborhoods. Two non-BCI comparison communities matched by population and socio-demographic composition in the region, the North Delta of Mississippi and Birmingham, AL, were also included. Participants were recruited outside of retail food outlets, primarily grocery stores and big box stores, but also restaurants and convenience stores. Demographic information in this collection include sex, age, race, education level, employment status, marital status, and categorical income.

The current collection includes data collected as part of a planned evaluation of New York City's proposed soda portion cap policy. Baseline data collection was conducted in three waves. Wave 1 began in early January 2013 and ended in April 2013; Wave 2 was conducted from August to November 2013; and Wave 3 was conducted between January and June 2014. Data was collected at point-of-purchase on the availability, sizing, promotion, and cost of beverages in the fast food restaurants of New York City, New York and of Newark and Jersey City in New Jersey. This data was also collected in these areas for their nearest convenience stores/bodegas and supermarkets. Consumer receipts were also gathered to supplement this survey data. Additional data collection was conducted using environmental scans of fast food and grocery store locations to evaluate the healthfulness of the beverage environment. Lastly, some participants also completed a telephone interview where data was gathered on participant's dietary recall. These data are intended to gather a fuller picture of the factors that may influence beverage purchases.

These data were provided by The Joy Kitchen in response to research presented in the article, The Joy of Cooking Too Much: 70 Years of Calorie Increases in Classic Recipes (2009), Wansink, Brian and Collin R. Payne (2009). The data in this study are derived from recipes published in the "Joy of Cooking" cookbooks from 1936, 1997, and 2006.