Ehlinger said users of the public, higher education leaders and policymakers should pay attention to the findings and make the health of college students a priority. Education is among the strongest influences on economic and health status, Ehlinger said. A survey like the shift is being begun by this one to a far more comprehensive examination of scholar health. Along with Boynton, the scholarly study was funded Blue Cross/Blue Shield of Minnesota. About 24,000 college students from 14 Minnesota universites and colleges were selected to take part in this study and 9 randomly,931 completed and returned the 2007 SCHOLAR Health Survey Report which tracks a wide range of student medical issues from mental health insurance and financial health to tobacco, alcohol and nutrition/obesity use.The investigators found a significant increase in the true number of schools providing healthy meals. For example, in 2014, well over 90 % of schools offered whole grains each day for breakfast and lunch time. Two or more vegetables were offered by 79 % of academic institutions, from about 62 % in 2000 up. And schools offering two or more fruits rose from about 68 % in 2000 to 78 % in 2014. More than thirty % of institutions offered self-serve salad bars, and 54 % of academic institutions that prepared their foods used fresh or frozen vegetables instead of canned vegetables in-house. Schools which used low-sodium canned vegetables rather than regular canned vegetables elevated from about ten % in 2000 to nearly 52 % in 2014.