School Nutrition Services

Form Approved

OMB No: 0920-0445

Expiration Date: xx/xx/xxxx

Nutrition Services
School Questionnaire

§

Public reporting burden for this collection of information is estimated to average 40 minutes per response, including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information. An agency may not conduct or sponsor, and a person is not required to respond to a collection of information unless it displays a currently valid OMB control number. Send comments regarding this burden estimate or any other aspect of this collection of information, including suggestions for reducing this burden to: CDC/ATSDR Reports Clearance Officer, 1600 Clifton Road NE, Mailstop D-74, Atlanta, GA 30333; Attention PRA (0920-0445).

Nutrition Services
School Questionnaire

Questions

Job Title 1

Organization of School Meals and Snacks 2–20

Other School Nutrition Services Programs 21–23

Food Ordering 24–26

Food Preparation 27–34

Food Variety and Availability 35–39

School Cafeterias 40–55

Collaboration and Promotion 56–64

Staffing Characteristics 65–68

Food Service Manager 69–87

NOTE: THROUGHOUT THIS QUESTIONNAIRE, TEXT THAT APPEARS IN ALL CAPITAL LETTERS WILL NOT BE READ ALOUD TO RESPONDENTS.

THIS QUESTIONNAIRE WILL BE ADMINISTERED USING COMPUTER ASSISTED PERSONAL INTERVIEW TECHNOLOGY. THE INTERVIEWER WILL READ THE QUESTIONS ALOUD AND TYPE RESPONSES TO THE QUESTIONS INTO THE LAPTOP COMPUTER. THE INTERVIEW PROGRAM WILL 1) DISPLAY THE CORRECT TENSE OF VERBS, 2) PROVIDE ALTERNATE ANSWERS TO QUESTIONS (E.G., NOT APPLICABLE, DON’T KNOW), 3) NAVIGATE COMPLEX SKIP PATTERNS, AND 4) PERFORM OTHER USEFUL FUNCTIONS. COMMENTS APPEARING IN THE MARGIN REPRESENT ASSISTANCE AVAILABLE TO THE RESPONDENT IF ADDITIONAL CLARIFICATION IS REQUIRED ON THE QUESTION OR THE SPECIFIC TERMINOLOGY USED. WHEN ASKED, THE INTERVIEWER WILL READ THESE STATEMENTS ALOUD TO THE RESPONDENT. THE PROGRAMMING SPECIFICATIONS FOR THE INTERVIEW ARE NOT INCLUDED IN THIS PRINTED VERSION OF THE QUESTIONNAIRE.

1. What is your job title at the school? (In which role do you spend more time?)

1) Principal 2) Asst. Principal/Other School Administrator 3) School Secretary 4) Physical Ed Teacher 5) Athletic Director 6) Health Ed Teacher 7) Other Teacher 8) Food Service Manager 9) Commercial Food Service Provider 10) Other School Nutrition Services Staff 11) School Counselor

12) Social Worker 13) Psychologist 14) Other Mental Health/Social Services Provider 15) Nurse 16) Health Aide 17) Physician 18) Other Health Services Provider 19) SBHC Health Services Staff 20) SBHC Mental Health/Social Services Staff 50) Other Staff

During this interview, I will ask about nutrition services that schools may offer. If I ask you about things that do not apply to your school or that your school does not do, please bear with me. Please answer the questions based on how you usually do things at your school.

First, I would like to ask a few general questions about the nutrition services program at your school.

2. Does your school offer breakfast to students?

Yes 1

No 2 SKIP TO Q8

3. Does your school…

Yes No

1. Offer a la carte breakfast items to students? 1 2

2. Participate in the USDA reimbursable
   School Breakfast Program? 1 2

3. Offer any other breakfast meals to students? 1 2

4. Where does your school serve breakfast?
   MARK ALL THAT APPLY

In the cafeteria 1

In classrooms 2

In other locations (specify) 3

IF Q4 IS 2 ONLY, SKIP TO Q6.

5. Are students allowed to bring breakfast into classrooms?

Yes 1

No 2

6. How long do students usually have to eat breakfast once they are seated?

Minutes

7. Each day for breakfast, are students at your school offered whole grain foods?

Yes 1

No 2

8. Does your school offer lunch to students?

Yes 1

No 2

IF THIS SCHOOL DOES OFFER BREAKFAST (Q2 IS “YES”) BUT NOT LUNCH
(Q8 IS “NO”), SKIP TO Q18.

IF THIS SCHOOL DOES NOT OFFER BREAKFAST (Q2 IS “NO”) OR LUNCH
(Q8 IS “NO”), SKIP TO THE INTRODUCTION TO Q56.

9. Does your school…

Yes No

1. Offer a la carte lunch items to students? 1 2

2. Participate in the USDA reimbursable
   National School Lunch Program? 1 2

3. Offer any other lunch meals to students? 1 2

10. What time do you usually start serving lunch to students?

Hour

Minute

11. What time do you usually stop serving lunch to students?

Hour

Minute

12. How long do students usually have to eat lunch once they are seated?

Minutes

The next set of questions asks about food variety and availability at lunch at your school.

13. Each day for lunch, are students at your school offered a choice between…

Yes No

1. 2 or more different entrees or main courses? 1 2

2. 2 or more different non-fried vegetables? 1 2

3. 2 or more different fruits or types of 100% fruit juice? 1 2

14. Each day for lunch, are students at your school offered a vegetarian entree or main course?

Yes 1

No 2

15. Each day for lunch, are students at your school offered whole grain foods?

Yes 1

No 2

SHOW CARD 1

16. Which of the following statements on this card best describes the sale of deep fried foods at your school?

Deep fried foods are sold each day at lunch,
either as part of a meal or as a la carte items 1

Deep fried foods are sold at lunch, but
fewer than five days per week 2

Deep fried foods are not sold at lunch 3

17. When salad dressing is offered to students, are they able to select a low-fat dressing?

Yes 1

No 2

18. Currently, does an outside food service management company operate the nutrition services program at your school?

Yes 1

No 2

19. Does your school offer brand-name fast foods from companies such as Pizza Hut or Taco Bell?

Yes 1

No 2 SKIP TO Q21

20. In a typical week, on how many days are brand-name fast foods offered to students…

Days/Week

ANSWER A AND B IF Q2 IS “YES” ONLY.
OTHERWISE, SKIP TO THE INSTRUCTIONS BEFORE C.

1. As a la carte breakfast items? _____

2. For breakfast meals? _____

ANSWER C AND D IF Q8 IS “YES” ONLY.
OTHERWISE, SKIP TO Q21.

3. As a la carte lunch items? _____

4. For lunch meals? _____

21. Does your school participate in the National School Lunch Program After-School Snack Program?

Yes 1

No 2

22. Does your school offer supper to students in after-school programs?

Yes 1

No 2

23. Last summer, did your school offer meals or snacks to children, either as part of a summer school program or as a site for the USDA Summer Food Service Program?

Yes 1

No 2

24. Which group has primary responsibility for deciding which foods to order for your school?

Staff working at the district food authority office 1 SKIP TO Q26

School staff 2

Food service management company staff 3

Someone else 4

No primary group 5

25. During a typical school week, how many half-pints of the following types of milk are ordered for your school?

Half-Pints

1. Whole white milk _____

2. 2% or one and a half-percent white milk _____

3. 1% or half-percent white milk _____

4. Skim white milk _____

5. Whole chocolate or other whole flavored milk _____

6. 2% or one and a half-percent chocolate or other
   flavored milk _____

7. 1% or half-percent chocolate or other flavored milk _____

8. Skim chocolate or other flavored milk _____

9. Buttermilk _____

10. Lactose-free milk _____

11. Soy milk _____

12. Any other type of milk _____

26. Does your school nutrition services program use any food grown in a school garden?

Yes 1

No 2

School does not have a school garden 3

Next, I would like to ask about preparation of food at your school. As you answer these questions, please think about the actual cooking of the food, not just the reheating of food that was previously prepared.

27. Is any food actually prepared at your school for students’ breakfasts or lunches?

Yes 1

No 2 SKIP TO THE INTRODUCTION TO Q35

28. Not counting the reheating of prepared foods, which group has primary responsibility for cooking foods for students at your school?

Staff working at a central kitchen 1 SKIP TO THE
INTRODUCTION TO Q35

School staff 2

Food service management company staff 3

Someone else 4

No primary group 5

29. Are you able to answer questions about food preparation procedures at your school?

Yes 1

No 2 SKIP TO THE INTRODUCTION TO Q35

SHOW CARD 2

I would like to ask about substituting one type of ingredient for another.

Using this card, please tell me how often the following practices were used when preparing food for your school.

30. During the past 30 days, how often…

Almost
Some- Always or
Never Rarely times Always

1. Were non-stick spray or pan liners used
   instead of grease or oil? 1 2 3 4

2. Was vegetable oil used instead of
   shortening, butter, or margarine? 1 2 3 4

3. Were part-skim or low-fat cheese used
   instead of regular cheese? 1 2 3 4

4. Were skim, low-fat, soy, or nonfat
   dry milk used instead of whole milk? 1 2 3 4

5. Were ground turkey or lean ground beef
   used instead of regular ground beef? 1 2 3 4

6. Were cooked dried beans, canned beans,
   soy products, or other meat extenders
   used instead of meat? 1 2 3 4

7. Were fresh or frozen vegetables used
   instead of canned? 1 2 3 4

8. Was fresh or frozen fruit used instead
   of canned? 1 2 3 4

9. Were low-sodium canned vegetables used
   instead of regular canned vegetables? 1 2 3 4

10. Were other seasonings used instead
    of salt? 1 2 3 4

11. Were low-fat or nonfat yogurt,
    mayonnaise, or sour cream used instead
    of regular mayonnaise, sour cream,
    or creamy salad dressings? 1 2 3 4

Sometimes a school will reduce the amount of an ingredient rather than replace it with another ingredient. Please tell me how often during the past 30 days the following techniques were used when preparing food for your school.

31. During the past 30 days, how often was…

Almost
Some- Always or
Never Rarely times Always

1. The amount of sugar called for in recipes
   reduced or were low-sugar recipes used? 1 2 3 4

2. The amount of fats and oils called for in
   recipes reduced or were low-fat
   recipes used? 1 2 3 4

3. The amount of salt called for in
   recipes reduced or were low-sodium
   recipes used? 1 2 3 4

There are several ways to reduce fat when preparing meat and poultry. Please tell me how often during the past 30 days each of the following techniques was used when preparing food for your school.

32. During the past 30 days, how often was…

School uses only
Almost precooked
Some- Always or meat/
Never Rarely times Always poultry

1. Meat roasted, baked, or broiled rather
   than fried? 1 2 3 4 5

2. Meat or poultry roasted on a rack so fat
   would drain? 1 2 3 4 5

3. Fat drained from browned meat? 1 2 3 4 5

4. Fat trimmed from meat or lean
   meat used? 1 2 3 4 5

5. Skin removed from poultry or skinless
   poultry used? 1 2 3 4 5

6. Solid fat spooned from chilled meat or
   poultry broth? 1 2 3 4

7. Fat skimmed off warm broth, soup,
   stew, or gravy? 1 2 3 4

There are several ways to reduce fat when preparing vegetables. Please tell me how often during the past 30 days each of the following techniques was used when preparing vegetables for your school.

33. During the past 30 days, how often were…

Almost
Some- Always or
Never Rarely times Always

1. Potatoes boiled, mashed, or baked rather
   than fried or deep fried? 1 2 3 4

2. Other vegetables steamed or baked? 1 2 3 4

3. Vegetables prepared without using butter,
   margarine, or a cheese or creamy sauce? 1 2 3 4

HACCP-based recipes are those that include critical control points, such as cooking, and associated critical limits, such as time and temperature, in their directions. They are designed to reduce the risk of food contamination and bacterial growth that could lead to foodborne illness. For example, HACCP-based recipe directions might read, “Cook the chicken to at least 165 degrees Fahrenheit for at least 15 seconds.”

34. During the past 30 days, how often did your school use Hazard Analysis and Critical Control Points (HACCP)-based recipes?

Never 1

Rarely 2

Sometimes 3

Almost always or always 4

Next, I’d like to ask about the different a la carte items students are offered in the cafeteria. Do not count items available in a vending machine, school store, canteen, or snack bar.

35. During a typical week, are students at your school offered…

Yes No

1. 100% fruit juice or 100% vegetable juice? 1 2

2. Soda pop or fruit drinks that are not 100% juice? 1 2

3. Sports drinks, such as Gatorade^®? 1 2

4. Coffee, coffee drinks, or any kind of tea? 1 2

5. Sugar-sweetened beverages, such as lemonade,
   sweetened tea or coffee drinks, or Sunny Delight? 1 2

6. Energy drinks, such as Red Bull or Jolt? 1 2

7. Fruit? 1 2

8. Whole grain bread products such as bread sticks, rolls,
   or bagels? 1 2

9. Bread sticks, rolls, bagels, pita bread, or other bread
   products that are not whole grain? 1 2

10. Low-fat cookies, crackers, cakes, pastries, or other
    low-fat baked goods? 1 2

11. Cookies, crackers, cakes, pastries, or other baked goods
    that are not low in fat? 1 2

12. Low-fat or nonfat yogurt? 1 2

13. Pizza, hamburgers, or sandwiches? 1 2

14. Foods containing peanuts or peanut butter? 1 2

15. Lettuce, vegetable, or bean salads? 1 2

16. Vegetables with low-fat dip? 1 2

17. Deep fried French fried potatoes? 1 2

18. Oven-baked French fried potatoes? 1 2

19. Other vegetables? 1 2

20. Chocolate candy? 1 2

21. Other kinds of candy? 1 2

22. Salty snacks that are low in fat, such as pretzels,
    baked chips, or other low-fat chips? 1 2

(Q35 continued)

Yes No

23. Salty snacks that are not low in fat, such as regular
    potato chips or cheese puffs? 1 2

24. Snacks that are low in sodium, such as pretzels,
    crackers, or chips? 1 2

25. Low-fat or fat-free ice cream, frozen yogurt, or sherbet? 1 2

26. Ice cream or frozen yogurt that is not low in fat? 1 2

27. Frozen water ices or slushes that do not contain juice? 1 2

36. At your school, are students able to get butter or margarine…

Yes No

1. In the serving line or on the tables? 1 2

2. If they ask for it? 1 2

37. Is salt available to students…

Yes No

1. In the serving line or on the tables? 1 2

2. If they ask for it? 1 2

38. Does your school have a self-serve salad bar?

Yes 1

No 2

39. In the serving line, are…

Yes No

1. Fruits and vegetables placed near the cashier where
   they are easy to access? 1 2

2. Attractive displays used for fruits and vegetables? 1 2

3. Healthful foods labeled with appealing,
   age-appropriate names? 1 2

40. Does your school have a cafeteria?

Yes 1

No 2 SKIP TO THE
INTRODUCTION TO Q56

41. At your peak meal time, how full is the cafeteria compared to the maximum seating capacity?

Less than 50% full 1

50 to 75% full 2

76 to 100% full 3

Over capacity 4

42. During the past 12 months, have students visited the cafeteria to learn about food safety, food preparation, or other nutrition-related topics?

Yes 1

No 2

43. Do all nutrition services staff at your school receive basic food safety training before they are allowed to prepare or serve food?

Yes 1

No 2 SKIP TO Q45

44. Is basic food safety training provided in a language other than English, as appropriate?

Yes 1

No 2

No language other than English necessary 3

45. Is a certified food safety manager present while food is being…

Yes No

1. Prepared? 1 2

2. Served? 1 2

46. During the past 12 months, how often did the health department inspect the cafeteria?

Never 1

1 time 2

2 times 3

More than 2 times 4

47. During the past 30 days, has any school nutrition services staff member conducted a formal food safety self-inspection of the cafeteria, for example using the USDA’s Manager Self‑inspection Checklist?

Yes 1

No 2

48. Does your school use an electronic point of sale system for foods or beverages sold in the cafeteria?

Yes 1

No 2  SKIP TO Q50

49. Does this system allow parents to restrict the type of foods or beverages their student can purchase?

Yes 1

No 2

50. During the past 12 months, how often was food stored in plastic, glass, or metal containers with tight lids so that it was inaccessible to pests?

Never 1

Rarely 2

Sometimes 3

Almost always or always 4

51. Does your school’s nutrition services program have a written plan for feeding students who rely on the school meal programs in the event of an unplanned school dismissal or school closure?

Yes 1

No 2

52. Does your school’s nutrition services program have a written plan for…

Yes No

1. Implementation of a risk-based approach to food safety,
   for example a HACCP-based program? 1 2

2. Feeding students with severe food allergies? 1 2

53. To protect students with food allergies, does your school…

Yes No

1. Provide a separate allergen-free table or tables? 1 2

2. Use special sanitation procedures in the kitchen and
   dining area? 1 2

3. Identify students with food allergies in the serving line
   before they get to the cashier? 1 2

4. Make food ingredient lists or food labels available? 1 2

5. Make changes in the foods offered to students with
   food allergies? 1 2

54. Does the cafeteria have a hand washing facility or hand sanitizing station available for students’ use?

Yes 1

No 2

55. Does your school offer a free source of drinking water in the cafeteria during meal times?

Yes 1

No 2

The next questions ask whether certain groups have helped develop, communicate, or implement nutrition services policies or activities. Examples of this might include sitting on a committee, presenting to the school board, organizing a fruit or vegetable tasting, or soliciting or providing donations for nutrition services programs.

56. During the past two years, have any of the following groups helped develop, communicate, or implement nutrition services policies or activities?

Yes No

1. Students 1 2

2. Students’ families 1 2

3. Community members 1 2

57. During the past 12 months, have the school nutrition services staff talked or taught about good nutrition, healthy eating habits, or food safety to…

Yes No

ANSWER A AND B FOR MIDDLE SCHOOL AND HIGH SCHOOL ONLY. OTHERWISE, SKIP TO THE INSTRUCTIONS BEFORE C.

1. A health education class at your school? 1 2

2. Any other class at your school? 1 2

ANSWER C AND D FOR ELEMENTARY SCHOOL ONLY. OTHERWISE, SKIP TO THE INTRODUCTION TO Q58A.

3. Students at your school as part of a health education
   lesson or unit? 1 2

4. Students at your school as part of any other lesson or unit? 1 2

Now I’m going to ask you about collaboration among nutrition services staff and other school and local agency staff.

58a. During the past 12 months, have the school nutrition services staff worked on school nutrition services activities with health education staff from your school?

Yes 1

No 2

School does not have health education staff 3

58b. What about with physical education staff from your school?

Yes 1

No 2

School does not have physical education staff 3

58c. What about with health services staff from your school?

Yes 1

No 2

School does not have health services staff 3

58d. What about with mental health or social services staff from your school?

Yes 1

No 2

School does not have mental health or
social services staff 3

59. During the past 12 months, have the school nutrition services staff worked on school nutrition services activities with staff or members from…

Yes No

1. Alliance for a Healthier Generation? 1 2

2. A health organization, such as the American Heart
   Association or the American Cancer Society? 1 2

3. A local health department? 1 2

4. A local mental health or social services agency? 1 2

5. A local college or university? 1 2

6. A local business? 1 2

7. Action for Healthy Kids? 1 2

8. A food commodity organization, such as the
   Dairy Council or produce growers association? 1 2

9. A non-governmental organization promoting farm to
   school activities? 1 2

10. A county cooperative extension office? 1 2

11. A food policy council? 1 2

12. A local hospital? 1 2

13. A local service club, such as the Rotary Club? 1 2

14. A local youth organization, such as the
    Boys and Girls Clubs? 1 2

15. A local anti-hunger organization, such as a food bank? 1 2

Next, I’ll ask about things that might be done at your school to encourage students to eat meals provided at your school.

58. During the past 12 months, has anyone from your school…

Yes No

1. Collected suggestions from students about the
   school nutrition services program? 1 2

2. Collected suggestions from school staff about the
   school nutrition services program? 1 2

3. Collected suggestions from students’ families about
   the school nutrition services program? 1 2

4. Conducted taste-tests with students? 1 2

5. Conducted taste-tests with students’ families? 1 2

59. Does your school have a committee that includes students who provide suggestions for the school nutrition services program?

Yes 1

No 2

60. Currently, does the school nutrition services staff make changes in the foods offered to any…

Yes No N/A

1. Students with chronic health conditions,
   such as diabetes? 1 2 3

2. Students who are vegetarians? 1 2 3

61. During the past 12 months, has anyone from your school…

Yes No

1. Made menus available to students? 1 2

2. Made information available to students on the nutrition
   and caloric content of foods available to them? 1 2

3. Placed posters or other materials promoting healthy
   eating habits on display in the cafeteria? 1 2

4. Placed posters or other materials promoting healthy
   eating habits on display in the school? 1 2

5. Included nutrition services topics during school
   announcements? 1 2

6. Included articles about the school nutrition services
   program in a school newsletter, newspaper, website,
   or other publication? 1 2

62. During the past 12 months, has anyone from your school…

Yes No

1. Made menus available to families of all students? 1 2

2. Made information available to families of all students
   on the nutrition and caloric content of foods available
   to students? 1 2

3. Made information available to families of all students
   on the school nutrition services program? 1 2

4. Met with a parents’ organization, such as the PTA,
   to discuss the school nutrition services program? 1 2

5. Invited family members of all students to a school meal? 1 2

63. Currently, does someone at your school oversee or coordinate nutrition services, such as a school food service manager?

Yes 1

No 2

64. At your school, what is the minimum level of education required for newly hired food service managers?

High school diploma or GED 1

Associate's degree in nutrition or related field 2

Undergraduate degree in nutrition
or related field 3

Graduate degree in nutrition or related field 4

No requirement 5

65. As I read the following list of qualifications, please tell me if each is required for newly hired food service managers at your school.

Yes No

1. A Registered Dietitian, or RD, credential from
   the American Dietetic Association 1 2

2. A School Nutrition Specialist credential from
   the School Nutrition Association 1 2

3. A School Nutrition Association certification
   (Certification could include Level 1, Level 2,
   Level 3, or Trainer.) 1 2

4. The successful completion of a school nutrition
   services training program provided or sponsored
   by the state 1 2

5. ServSafe or other food safety certification 1 2

66. Are all nutrition services staff at this school required to earn continuing education credits on nutrition services?

Yes 1

No 2

IF SOMEONE AT THIS SCHOOL DOES NOT COORDINATE FOOD SERVICE (Q65 IS “NO”), SKIP TO Q87.

67. Are you the person who oversees or coordinates nutrition services at your school?

Yes 1

No 2 SKIP TO Q87

SHOW CARD 3

68. Looking at this card, please tell me who you work for.
    MARK ALL THAT APPLY

School district 1

This school 2

Food service management company 3

Other 4

Now, I’d like to ask you some questions about your educational background.

69. What is the highest grade or year of education you have completed?

Less than high school 1 SKIP TO Q81

High school or GED 2 SKIP TO Q81

More than high school 3

70. Do you have an undergraduate degree?

Yes 1

No 2 SKIP TO Q78

71. What did you major in?
    MARK ALL THAT APPLY

Business 1

Education 2

Food service administration
or management 3

Home economics or family
and consumer science 4

Nutrition or dietetics 5

Other (Specify) 6

72. Did you have an undergraduate minor?

Yes 1

No 2 SKIP TO Q76

73. What did you minor in?
    MARK ALL THAT APPLY

Business 1

Education 2

Food service administration or management 3

Home economics or family and
consumer science 4

Nutrition or dietetics 5

Other (Specify) 6

74. Do you have a graduate degree?

Yes 1

No 2 SKIP TO Q78

75. In what area or areas was your graduate work?
    MARK ALL THAT APPLY

Business 1

Education 2

Food service administration or management 3

Home economics or family and
consumer science 4

Nutrition or dietetics 5

Other (Specify) 6

76. Do you have a School Nutrition Specialist credential from the School Nutrition Association?

Yes 1

No 2

77. Do you have a School Nutrition Association certification?
    (Certifications could include Level 1, Level 2, Level 3, or Trainer.)

Yes 1

No 2

78. Do you have a Registered Dietitian, or RD, credential from the American Dietetic Association?

Yes 1

No 2

79. Do you have a culinary arts degree?

Yes 1

No 2

80. Are you a certified dietary manager?

Yes 1

No 2

81. Are you a certified food safety manager?

Yes 1

No 2

82. Do you have any other food service certifications from a state agency or state-level professional group?

Yes (Specify) 1

No 2

SHOW CARD 4

As I read the list printed on this card, please tell me if you received any professional development on each topic during the past two years. This might include workshops, conferences, continuing education, graduate courses, or any other kind of in-service.

83. During the past two years, did you receive professional development on…

Yes No

1. Menu planning for healthful meals? 1 2

2. Cultural diversity in meal planning? 1 2

3. Implementing the new USDA rules for school meals? 1 2

4. Using the cafeteria for nutrition education? 1 2

5. Program regulations and procedures? 1 2

6. Selecting and ordering food? 1 2

7. Healthy food preparation methods? 1 2

(Q85 continued)

Yes No

8. Increasing the percentage of students participating
   in school meals? 1 2

9. Making school meals more appealing? 1 2

10. Strategies to improve the presentation of healthful foods
    in the cafeteria? 1 2

11. Customer service? 1 2

12. Competitive food policies to create a healthy
    food environment? 1 2

13. Financial management? 1 2

14. Personnel management? 1 2

15. Facility design and layout, including equipment selection? 1 2

16. Food safety? 1 2

17. Procedures for handling severe food allergy reactions? 1 2

18. Food preparation methods for students with food allergies? 1 2

19. Nutrition services for students with special dietary needs
    other than food allergies? 1 2

20. Using Hazard Analysis and Critical Control Points
    (HACCP)? 1 2

21. Procedures for responding to food recalls? 1 2

22. Personal safety for nutrition services staff? 1 2

23. Implementing local wellness policies at the school level? 1 2

24. Sourcing foods locally or regionally? 1 2

25. Using produce from school gardens? 1 2

26. Culinary skills? 1 2

SHOW CARD 4

84. Which of these topics would you like to receive further professional development on? MARK ALL THAT APPLY

Menu planning for healthful meals 1

Cultural diversity in meal planning 2

Implementing the new USDA rules
for school meals 3

Using the cafeteria for nutrition education 4

Program regulations and procedures 5

Selecting and ordering food 6

(Q86 continued)

Healthy food preparation methods 7

Increasing the percentage of students
participating in school meals 8

Making school meals more appealing 9

Strategies to improve the presentation of
healthful foods in the cafeteria 10

Customer service 11

Competitive food policies to create
a healthy food environment 12

Financial management 13

Personnel management 14

Facility design and layout,
including equipment selection 15

Food safety 16

Procedures for handling severe food
allergy reactions 17

Food preparation methods for students
with food allergies 18

Nutrition services for students with special
dietary needs other than food allergies 19

Using Hazard Analysis and Critical
Control Points (HACCP) 20

Procedures for responding to food recalls 21

Personal safety for nutrition services staff 22

Implementing local wellness policies
at the school level 23

Sourcing foods locally or regionally 24

Using produce from school gardens 25

Culinary skills 26

None of these 27

85. My supervisor may wish to call you to ask about how I conducted this interview. Would you please tell me a telephone number where we might reach you starting with the area code?

( ) -

1) Daytime or

2) Evening/weekend

Thank you very much for taking the time to complete this interview today.

Nutrition Services School Questionnaire—Public Use Version 0