Compared with students in the control schools , significantly more intervention elementary and intermediate school students selected total ( P < 0.001 , P < 0.05 ) and starchy vegetables ( P < 0.001 , P < 0.01 ) ; more intervention intermediate school students selected fruit ( P < 0.001 ) , legumes ( P < 0.05 ) , and protein foods ( P < 0.01 ) .