NSLP/SBP Access, Participation, Eligibility, and Certification Study

NSLP/SBP Access, Participation, Eligibility, and Certification Study

rev062112 Attachment I.2-Meal Transaction Observation Form - For All Schools

NSLP/SBP Access, Participation, Eligibility, and Certification Study

OMB: 0584-0530

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OMB Approval No.: 0584-0530

Approval Expires:





NSLP AND SBP ACCESS, PARTICIPATION, ELIGIBILITY, AND

CERTIFICATION STUDY (APEC-II)



MEAL TRANSACTION OBSERVATION FORM









































According to the Paperwork Reduction Act of 1995, no persons are required to respond to a collection of information unless it displays a valid OMB control number. The valid OMB control number for this collection is

0584-0530. The time required to complete this information collection is estimated to average 15 minutes per response, including the time to review instructions, searching existing data resources, gather the data needed, and complete and review the information collected.


SFA: | | | | |


School: | | | | | Date: | | | / | | | / | | | | | MONTH DAY YEAR


Observer: | | | | | Time Began: | | | / | | | AM.............. 1

HOUR MINUTE PM.............. 2


Time Ended: | | | / | | | AM.............. 1

HOUR MINUTE PM.............. 2



NSLP AND SBP ACCESS, PARTICIPATION, ELIGIBILITY, AND CERTIFICATION STUDY (APEC-II)



MEAL TRANSACTION OBSERVATION FORM





Meal: Breakfast


Lunch





Meal Period:


Serving Line/Cashier Sampled:


Approximate Number of Transactions:


First Person-Transaction to Observe:


Sampling Interval: Take Every th Transaction After The First Selection


Total Count of Transactions Observed:



Record each food item offered and collect menu(s) for the meal being observed


Tray #: _



Food Items

Check if

Food Item

Taken

Number of

Units

Taken

Whether

Reimbursable Meal

Recorded by Cashier


Type of

Participant




Yes

No

Student

Non-student

Adult




NOTES:



































































































































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