F04.01 SNM Survey (G2a, G3)

Appendix F04.01. SNM survey (Groups 2a & 3)

OMB Number: 0584-xxxx

Expiration Date: xx/xx/20xx

This information is being collected to assist the Food and Nutrition Service in understanding school food purchasing practices, the nutritional quality of school meals and snacks, the cost to produce school meals, and student participation and dietary intakes. This is a mandatory collection and FNS will use the information to monitor program operations. This collection does not request any personally identifiable information under the Privacy Act of 1974. According to the Paperwork Reduction Act of 1995, an agency may not conduct or sponsor, and a person is not required to respond to, a collection of information unless it displays a valid OMB control number. The valid OMB control number for this information collection is 0584-[xxxx]. The time required to complete this information collection is estimated to average 0.33 hours 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. Send comments regarding this burden estimate or any other aspect of this collection of information, including suggestions for reducing this burden, to: U.S. Department of Agriculture, Food and Nutrition Service, Office of Policy Support, 1320 Braddock Place, 5th Floor, Alexandria, VA 22314 ATTN: PRA (0584-xxxx). Do not return the completed form to this address.

2024-2025 NATIONAL SCHOOL FOODS STUDY
School Nutrition Manager Survey

Sponsored by:

U.S. Department of Agriculture

Food and Nutrition Service

From Screener:

1. {scrQ1_SBP} Does your school participate in the School Breakfast Program (SBP)?

1 □ Yes

0 □ No à SKIP OUT OF ALL BREAKFAST Qs IN SNM SURVEY.

1. PARTICIPATION IN SCHOOL NUTRITION PROGRAMS

PROGRAMMER: FOR “MARK ALL THAT APPLY” QUESTIONS WITH AN ANSWER CATEGORY OF “0” (NONE), “0” CANNOT BE SELECTED WITH ANOTHER RESPONSE.

SCHOOL LEVEL (ELEMENTARY, MIDDLE, HIGH) WILL COME FROM SAMPLE FILE [SCHOOLTYPE]

SBP PARTICIPATION FROM MENU SURVEY SCREENER

IF SCHOOLTYPE = ELEMENTARY SCHOOL – OR GRADES 6 OR LESS

IF MISSING GO TO A1.2

A1.1. {a1.1_ffvp} Is your school participating in the Fresh Fruit and Vegetable Program (FFVP) this school year (SY 2024-2025)?

[HOVER TEXT: The Fresh Fruit and Vegetable Program provides funds to purchase fresh fruits and vegetables and distribute them free to students outside of reimbursable meals.]

1 m Yes à GO TO A1.4

0 m No à GO TO A1.2

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

IF SCHOOLTYPE = ELEMENTARY SCHOOL – OR GRADES 6 OR LESS

A1.1=0 (NOT OPERATING FFVP IN CURRENT YEAR) AND GROUP = 2A

IF MISSING GO TO A1.4

A1.2. {a1.2_ffvpapp} Did your school apply to participate in FFVP in SY 2024-2025?

[HOVER TEXT: The Fresh Fruit and Vegetable Program provides funds to purchase fresh fruits and vegetables and distribute them free to students outside of reimbursable meals.]

1 m Yes à GO TO A1.4

0 m No à GO TO A1.3

d m Don’t know GO TO A1.4

SOFT CHECK: IF NO RESPONSE; This question was left blank. Please provide a response if possible.

IF SCHOOLTYPE = ELEMENTARY SCHOOL – OR GRADES 6 OR LESS

A1.2=0 (DID NOT APPLY FOR FFVP FOR CURRENT YEAR) AND GROUP = 2A

A1.3. Why didn’t your school apply to participate in FFVP in SY 2024-2025?

	mark one per row
	yes	NO
a. {a1.3a_ffvpnonpart} Not enough or probably not enough low-income students to qualify	1 m	0 m
b. {a1.3b_ffvpnonpart} Lack of familiarity with FFVP	1 m	0 m
c. {a1.3c_ffvpnonpart} Don’t know how to apply	1 m	0 m
d. {a1.3d_ffvpnonpart} We think applying will be too challenging	1 m	0 m
e. {a1.3e_ffvpnonpart} Inadequate capacity (for example, staff, time, facilities, or equipment)	1 m	0 m
f. {a1.3f_ffvpnonpart} Lack of support from school administration or staff	1 m	0 m
g. {a1.3g_ffvpnonpart} The SFA did not want the school to participate	1 m	0 m
h. {a1.3h_ffvpnonpart} The State did not want the school to participate	1 m	0 m
i. {a1.3i_ffvpnonpart} School participated before and did not like operating FFVP or thought it was too difficult to operate	1 m	0 m
j. {a1.3j_ffvpnonpart} School applied to participate before and was not awarded, so did not apply again	1 m	0 m
k. {a1.3k_ffvpnonpart} We perceive kids would waste a lot of food if we serve fruits and vegetables	1 m	0 m
l. {a1.3l_ffvpnonpart} School runs a program similar to FFVP using funding from a different source	1 m	0 m
m. {a1.3m_ffvpnonpart} Difficult to operate FFVP because school also includes middle or high school students	1 m	0 m
n. {a1.3n_ffvpnonpart_other} Other (specify)	1 m	0 m
{a1.3n_ffvpnonpart_specify}

SOFT CHECK: IF ANY A1.3A-N=NO RESPONSE; This question was left blank. Please provide a response if possible.

IF SCHOOLTYPE = ELEMENTARY SCHOOL – OR GRADES 6 OR LESS

A1.1=1 (OPERATING FFVP IN CURRENT YEAR) and group = 2a

A1.4. {a1.4_ffvpdays} On average, on how many days per week does your school offer fresh fruits and vegetables to any students through the FFVP?

| | DAYS (RANGE 1-5)

SOFT CHECK: IF NO RESPONSE; This question was left blank. Please provide a response if possible.

SOFT CHECK: IF A1.5<1 OR >5; Please provide an answer between 1 to 5 days.

IF ELEMENTARY SCHOOL and group = 2a

A1.5. {a1.5_ffvp} Has your school participated in the FFVP in previous school years?

[HOVER TEXT: The Fresh Fruit and Vegetable Program provides funds to purchase fresh fruits and vegetables and distribute them free to students outside of reimbursable meals.]

1 m Yes

0 m No

d m Don’t know

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

A1.1=1 AND A1.5=1 (FFVP IN CURRENT OR PREVIOUS YEARS) and group = 2a

A1.6. {a1.6_ffvpyears} Including SY 2024-2025, for how many years has FFVP been offered in this school?

MARK ONE ONLY

1 m One year

2 m Two to three years

3 m More than three years

d m Don’t know

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ALL

A2 Does your school participate in the Summer Food Service Program (SFSP) or Seamless Summer Option (SSO) to provide free meals to children when school is not in session?

	MARK ONE RESPONSE PER ROW
	YES	NO
a. {a2_a_sfsp} SFSP	1  m	0  m
b. {a2_b_sso} SSO	1  m	0  m

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

B. MEAL TIMES

B1 = If no School Breakfast Program {scrQ1_SBP} = 0, go to B3.

B1. {b1_brkfstfromtime} {b1_brkfsttotime} What time does your school serve breakfast?

START END

| | | : | | | | | | : | | | | |

| | AM | | PM | | AM | | PM

{b1_brkfstfromAMPM} {b1_brkfsttoAMPM}

SOFT CHECKS:

1. “Start” time must be before “END” time.

TEXT FOR SOFT CHECK: “Please confirm your answer before continuing, “Start” time should be before “End” time.

2. Ask respondent to verify if time period for breakfast is less than 10 minutes

TEXT FOR SOFT CHECK: “You reported that your school has a less than 10 minute breakfast period, please confirm your answer before continuing.”

3. Ask respondent to confirm if breakfast period starts before 6am or after 10am

TEXT FOR SOFT CHECK: “You reported that your breakfast period starts before 6am/after 10am, please confirm your answer before continuing.”

ALL

B2.1 = Textbox will not be disabled if their "Not applicable" checkboxes are checked when the page loads. Unchecking the checkboxes and then checking them again will clear and disable textbox.

B2.1. {b2_timeinline_b} How many minutes, on average, would you estimate a student spends in line to get breakfast?

| | | MINUTES

n □ {b2_timeinline_b_na} Not applicable, students do not wait in line for breakfast

SOFT CHECK: IF MORE THAN 30

TEXT FOR SOFT CHECK: You reported students spend xx minutes in line, please confirm your answer before continuing.

ALL

B2.2 = Textbox will not be disabled if their "Not applicable" checkboxes are checked when the page loads. Unchecking the checkboxes and then checking them again will clear and disable textbox.

B2.2 {b2_timetoeat_b} On average, how many minutes would you estimate students have to eat breakfast after being seated?

| | | MINUTES

n □ {b2_timetoeat_b_na} Not applicable, unable to observe students after being seated

SOFT CHECK: IF LESS THAN 10 OR MORE THAN 60

TEXT FOR SOFT CHECK: You reported students have xx minutes to eat breakfast, please confirm your answer before continuing.

ALL

B3. {b3_lunchperiod_type} Does your school serve lunch during one period or multiple periods?

1 m One lunch period

2 m Multiple lunch periods

| | PERIODS (1-20) {b3_lunchperiod_num}

B3 = If response =1, display only 1 row in table below. If response =2, include follow-up text box to collect number of lunch periods and include same number of rows in grid below.

SOFT CHECKS:

1. Ask respondent to verify if more than 10 lunch periods entered in follow-up text box.

TEXT FOR SOFT CHECK: You reported that your school has more than 10 lunch periods. Please confirm your answer before continuing.

ALL

B4. Please provide the start and end time(s) for each lunch period.

{b4_x_lunchfromtime} {b4_x_lunchfromampm} { b4_x_lunchtotime} {b4_x_lunchfromampm} {b4_x_lunchmins}

PERIOD	START	AM/PM	END	AM/PM	MINUTES
1	| | |:| | |	| |	| | |:| | |	| |
2	| | |:| | |	| |	| | |:| | |	| |
3	| | |:| | |	| |	| | |:| | |	| |
4	| | |:| | |	| |	| | |:| | |	| |
5	| | |:| | |	| |	| | |:| | |	| |
6	| | |:| | |	| |	| | |:| | |	| |
7	| | |:| | |	| |	| | |:| | |	| |
8	| | |:| | |	| |	| | |:| | |	| |
9	| | |:| | |	| |	| | |:| | |	| |
10	| | |:| | |	| |	| | |:| | |	| |

SOFT CHECKS:

1. “Start” time must be before “END” time.

TEXT FOR SOFT CHECK: Please confirm your answer before continuing, “Start” time should be before “End” time.

2. Ask respondent to verify if time period for lunch is less than 20 minutes

TEXT FOR SOFT CHECK: You reported that your school has a x minute lunch period, please confirm your answer before continuing.

3. Ask respondent to confirm if lunch period starts before 10:00am or after 1:30pm

TEXT FOR SOFT CHECK: You reported that your lunch period starts at xx:xx am/pm, please confirm your answer before continuing.

PROGRAMMER: CALCULATE MINUTES BASED ON START AND END TIME TO DISPLAY ON SCREEN

ALL

B5. {b5_timeinline_l} How many minutes, on average, would you estimate a student spends in line to get lunch? Do not count waiting for made- or cooked-to-order items.

| | | MINUTES

SOFT CHECK: IF MORE THAN 30

TEXT FOR SOFT CHECK: You reported students spend xx minutes in line, please confirm your answer before continuing.

ALL

B6. {b6_timetoeat_l} On average, how many minutes would you estimate students have to eat lunch after being seated?

| | | MINUTES

SOFT CHECK: IF LESS THAN 10 OR MORE THAN 60

TEXT FOR SOFT CHECK: You reported students have xx minutes to eat lunch, please confirm your answer before continuing.

C. MEAL SERVICE

ALL

C1. {c1_kitchentype} Which of the following best describes your kitchen?

MARK ONE ONLY

1 m School-based kitchen where meals are prepared on-site for serving only at this school

2 m Regional kitchen where meals are prepared on-site for serving at this school and distributed to other schools

3 m A receiving (or satellite) kitchen that obtains prepared meals from a central or regional kitchen

4 m No kitchen facilities

5 m Other, specify:

{c1_kitchentype_specify} ____________________

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ALL

C2 {c2_preorder_lunch} Do students have the option to pre-order their lunch?

MARK ONE ONLY

1 m Yes, students are required to pre-order lunch

2 m Yes, students have the option to pre-order lunch but it is not required

0 m No, students do not have the option to pre-order lunch

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ALL

C3.1 {c3.1_onlineorder_lunch} Can students use an online ordering system for reimbursable breakfasts and/or lunches?

MARK ONE ONLY

1 m Yes

0 m No

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ask IF C3.1 = 1

C3.2 {c3.2_onlineorder_lunch_instruct} Does the online system instruct students on how to select a reimbursable meal?

MARK ONE ONLY

1 m Yes

0 m No

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ALL

C4. {c4_pricing_compfoods} Are food service staff involved in pricing foods that are not sold through school food service, such as competitive foods sold in a school store?

1 m Yes

0 m No

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ALL

C5 = Selecting last response should clear and disable other options

C5. How are students who are eligible for free or reduced price lunches identified by the cashier?

MARK ALL THAT APPLY

1 □ {c5_1_pos} Point-of-sale system

2 □ {c5_2_codedtix} Coded tickets or tokens

3 □ {c5_3_list } Cashier lists

4 □ {c5_4_pin} Personal ID numbers (PINs)

5 □ {c5_5_barcode} Bar code/magnetic strip

6 □ {c5_6_codeid } Coded identification cards

7 □ {c5_7_verbal} Student verbally identifies self as free or reduced-price

8 □ {C5_8_fingerscan} Finger scan

99 □ {c5_99_other} Other (specify)

{c5_99_other_spec}

0 m {c5_0_eligrmbfree} School serves all meals for free

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ASK IF C5_1, c5_2, c5_3, c5_4, c5_5, c5_6, c5_7, c5_8, c5_99 = 1

SKIP C6 if c5=0

C6. How do students pay for reimbursable meals?

MARK ALL THAT APPLY

1 □ {c6_1_payrmb_cash} Cash

2 □ {c6_2_payrmb_debit} Amount debited from balance on student account

3 □ {c6_3_payrmb_tix} Tickets or tokens

99 □ {c6_99_payrmb_other} Other (specify)

{c6_99_payrmb_other_spec}

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ALL

C7 = Selecting last response should clear and disable other options

C7. How do students pay for foods purchased a la carte?

MARK ALL THAT APPLY

1 □ {c7_1_payalacarte_cash} Cash

2 □ {c7_2_payalacarte_debit} Amount debited from balance on student account

3 □ {c7_3_payalacarte_tix} Tickets or tokens

99 □ {c7_99_payalacarte_other} Other (specify)

{c7_99_payalacarte_other_spec}

0 m {c7_0_payalacarte_free} School does not sell a la carte items (including milk)

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ASK ONLY IF SCHOOL PARTICIPATES IN SBP
C8 = If no School Breakfast Program [If Screener Q1 {scrQ1_SBP} = No], go to C9

C8. {c8_ovs_brkfst} Does your school use the offer-versus-serve option at breakfast?

MARK ONE ONLY

1 m Yes, for all students

2 m Yes, for some students

0 m No

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ASK ONLY FOR ELEMENTARY AND MIDDLE SCHOOLS
C9 = If SCHOOLTYPE = high school, go to C10.1.

C9. {c9_ovs_lunch} Does your school use the offer-versus-serve option at lunch?

MARK ONE ONLY

1 m Yes, for all students

2 m Yes, for some students

0 m No

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ASK IF B3 = 2 (more than one lunch period)

C10.1. {c10.1_runout_fooditems} How often does your school run out of one or more food item(s) by the last lunch period?

MARK ONE ONLY

0 m Never

1 m Once or twice a year

2 m More than twice a year but less than once a month

3 m Once or twice a month

4 m Once every 2 weeks

5 m Once a week

6 m 2-4 times a week

7 m Every day

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ASK IF C10.1

IF C10.1 = 0, GO TO C11.1

C10.2. What items offered in the first lunch period tend to run out by the last lunch period?

MARK ALL THAT APPLY

1 m {c10.2_1_itemsrunout_popentrees} Popular entrees

2 m {c10.2_2_itemsrunout_milk} Flavored or non-dairy milk

3 m {c10.2_3_itemsrunout_fruit} Fruit

4 m {c10.2_4_itemsrunout_vegetables} Vegetables

5 m {c10.2_5_itemsrunout_breads} Breads, biscuits or rolls

6 m {c10.2_6_itemsrunout_desserts} Desserts

99 m {c10.2_99_itemsrunout_other} Other (specify)

{c10.2_99_itemsrunout_other_ spec} ________________________________________

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ASK ONLY IF SCHOOL PARTICIPATES IN SBP
C11.1 = If no School Breakfast Program [If Screener Q1 {scrQ1_SBP} = No], go to C11.2

C11.1. In which of the following locations do students eat breakfast?

MARK ALL THAT APPLY

1 □ {c11.1_1_locbrkfst_cafeteria} Cafeteria

2 □ {c11.1_2_locbrkfst_schbus} School buses

3 □ {c11.1_3_locbrkfst_class} Classrooms

4 □ {c11.1_4_locbrkfst_gymnasium} Gymnasium

5 □ {c11.1_5_locbrkfst_hallway} Hallway

6 □ {c11.1_6_locbrkfst_multipurpose} Multipurpose room

7 □ {c11.1_7_locbrkfs_outdoors} Outdoors

99 □ {c11.1_99_locbrkfst_other} Other (specify)

{c11.1_99_locbrkfst_spec}

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ALL

C11.2. In which of the following locations do students eat lunch?

MARK ALL THAT APPLY

1 □ {c11.2_1_loclunchcafeteria} Cafeteria

2 □ {c11.2_2_loclunchclass} Classrooms

3 □ {c11.2_3_loclunchgymnasium} Gymnasium

4 □ {c11.2_4_loclunchhallway} Hallways

5 □ {c11.2_5_locbrkfstmultipurpose} Multipurpose room

6 □ {c11.2_6_locbrkfsoutdoors} Outdoors

99 □ {c11.2_99_loclunch_other} Other (specify)

{c11.2_99_loclunch_other_spec}

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

D. Dietary Disabilities and Accommodations

ALL

D1.1 = Selecting last response should clear and disable other options

D1.1. What procedures does your school use to accommodate students with food allergies classified as disabilities?

MARK ALL THAT APPLY

1 □ {d1.1_1_foodallrgy_septable} Separate tables

2 □ {d1.1_2_foodallrgy_anitation} Special sanitation procedures in the kitchen and/or dining area

3 □ {d1.1_3_foodallrgy_idstu} Procedures to identify students in the serving line

4 □ {d1.1_4_foodallrgy_spectrain} Special training for school nutrition staff

5 □ {d1.1_5_foodallrgy_diffmeal} Prepare a different meal, such as gluten free

6 □ {d1.1_6_dis_signrx} Signed prescription from child’s physician

7 □ {d1.1_7_dis_inspecttrays} Cashier has child names to inspect trays

8 □ {d1.1_8_dis_dietconsult} Consultation with registered dietitian to adapt menus

9 □ {d1.1_9_dis_earlylunch} Provide earlier start time for lunch

99 □ {d1.1_99_foodallrgy_other} Other (specify)

{d1.1_99_foodallrgy_other_spec}

0 □ {d1.1_0_foodallrgy_none} None of the above

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ASK IF ANY RESPONSES EXCEPT NONE SELECTED IN D1.1 (D1.1_1, D1.1_2, D1.1_3, D1.1_4, D1.1_5, D1.1_6, D1.1_7, D1.1_8, D1.1_9, OR D1.1_99 = 1)

IF D1.1 = 0, GO TO D2

D1.2. What are the three most common food allergies classified as disabilities that your school needs to address in food service operations?

MARK UP TO THREE

1 □ {d1.2_1_commfoodallerg_milk} Milk/Dairy

2 □ {d1.2_2_commfoodallerg_egg} Egg

3 □ {d1.2_3_commfoodallerg_fish} Fish (such as tuna, bass, flounder, cod)

4 □ {d1.2_4_commfoodallerg_shell} Crustacean shellfish (such as crab, lobster, shrimp)

5 □ {d1.2_5_commfoodallerg_nuts} Tree nuts (such as almonds, walnuts, pecans)

6 □ {d1.2_6_commfoodallerg_pnut} Peanuts

7 □ {d1.2_7_commfoodallerg_wheat} Wheat (Gluten)

8 □ {d1.2_8_commfoodallerg_soy} Soybeans

9 □ {d1.2_9_commfoodallerg_sesame} Sesame

99 □ {d1.2_99_commfoodallerg_other} Other (specify)

{d1.2_99_commfoodallerg_other_specify} ________________________

PROGRAMMER: ONLY ALLOW THREE RESPONSES SELECTED ABOVE

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ALL

D2 = Selecting last response should clear and disable other options

D2. What procedures does your school use to accommodate students with disabilities other than food allergies?

MARK ALL THAT APPLY

1 □ {d2_1_dis_signrx} Signed prescription from child’s physician

2 □ {d2_2_dis_inspecttrays} Cashier has child names to inspect trays

3 □ {d2_3_dis_dietconsult} Consultation with registered dietitian to adapt menus

4 □ {d2_4_dis_earlylunch} Provide earlier start time for lunch

99 □ {d2_99_dis_other} Other (specify)

{d2_99_dis_spec}

0 □ {d2_0_dis_none} None of the above

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ASK ONLY IF D2_1, D2_2, D2_3, D2_4, D2_99 = 1

D3.1. What are the three most common special dietary needs your school needs to address in food service operations for students with disabilities other than food allergies?

MARK THE TOP THREE

1 □ {d3.1_1_topthreedietneeds} Food substitutions

2 □ {d3.1_2_topthreedietneeds} Food modifications (such as modifications to food texture: chopped, ground, or pureed foods)

3 □ {d3.1_3_topthreedietneeds} Meals served outside the regular meal schedule

4 □ {d3.1_4_topthreedietneeds} Meals served that are not typically offered (such as serving breakfast even if your school does not participate in the School Breakfast Program)

5 □ {d3.1_5_topthreedietneeds} Increased portion sizes exceeding the minimum quantity requirements

6 □ {d3.1_6_topthreedietneeds} Modifications related to meal service facilities (e.g., additional equipment; separate or designated storage/preparation areas, surfaces, or utensils)

7 □ {d3.1_7_topthreedietneeds} Modifications related to meal service personnel (e.g., specific staff training and/or expertise; physical assistance of a food service aide to consume a meal; assistance tracking dietary intake)

99 □ {d3.1_99_topthreedietneeds_other} Other (specify)

{d3.1_99_topthreedietneeds_spec}

PROGRAMMER: ONLY ALLOW THREE RESPONSES SELECTED ABOVE

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ALL

D3.2 Excluding accommodations for food allergies or other disabilities, how often does your school offer meals to accommodate students who choose to follow the alternate diets listed below?

	MARK ONE RESPONSE PER ROW
	Never	Less than once a week	Once a week	2-4 times a week	Every day
a. {d3_2a_altdiets_veg} Vegetarian	0 m	1 m	2 m	3 m	4 m
b. {d3_2b_altdiets_vegan} Vegan	0 m	1 m	2 m	3 m	4 m
c. {d3_2c_altdiets_glutenfree} Gluten free	0 m	1 m	2 m	3 m	4 m
d. {d3_2d_altdiets_halal} Halal	0 m	1 m	2 m	3 m	4 m
e. {d3_2e_altdiets_kosher} Kosher	0 m	1 m	2 m	3 m	4 m
f. {d3_2f_altdiets_lactose} Lactose intolerance	0 m	1 m	2 m	3 m	4 m
g. {d3_2g_altdiets_other} Other (specify)	0 m	1 m	2 m	3 m	4 m
{d3_2f_altdiets_other_spec}

SOFT CHECK: IF ANY D3.2A-G=NO RESPONSE; This question was left blank. Please provide a response if possible.

E. NUTRITION PROMOTION AND OUTREACH

ALL

E1. Have you or anyone on your staff engaged in the following nutrition promotion activities in
SY 2024-2025?

	mark one per row
	yes	NO
a. {e1a_engageactivity} Involved students in planning school meal menus	1 m	0 m
b. {e1b_engageactivity} Conducted a taste test activity with students	1 m	0 m
c. {e1c_engageactivity} Attended a Parent-Teacher Association/Organization or other parent group meeting to discuss the school meal program	1 m	0 m
d. {e1d_engageactivity} Conducted a nutrition education activity in the classroom	1 m	0 m
e. {e1e_engageactivity} Conducted a nutrition education activity in the food service area	1 m	0 m
f. {e1f_engageactivity} Set up a booth at a school event to promote or inform about school meals (for example, a family night or parent-teacher conference night)	1 m	0 m
g. {e1g_engageactivity} Met with teachers to explain school meal program or discuss how program can work with classroom teachers	1 m	0 m
h. {e1h_engageactivity} Discussed student food allergies with the school nurse or classroom teachers	1 m	0 m
i. {e1i_engageactivity} Participated in a school or district meeting about the local wellness policy	1 m	0 m
j. {e1j_engageactivity} Shared information about the school meal program with a nutrition advisory council	1 m	0 m
k. {e1k_engageactivity} Met with an advisory group to plan or assess nutrition education or promotion activities	1 m	0 m
l. {e1l_engageactivity} Provided information about the school meal program to families	1 m	0 m
m. {e1m_engageactivity} Provided information about the school meal program to the public	1 m	0 m
n. {e1n_engageactivity} Invited family members to consume a school meal	1 m	0 m
o. {e1o_engageactivity} Invited community members to plan or promote school meals (for example, local chefs, farmers, dietitians/nutritionists, Cooperative Extension agents, local sports figures, police officers, firefighters, or other local heroes)	1 m	0 m
p. {e1p_engageactivity} Presented information about school meals to a local civic or community service group (for example, a chamber of commerce, Lions Club, Rotary International, or a similar organization)	1 m	0 m
q. {e1q_engageactivity_other} Other (specify)	1 m	0 m
{e1q_engageactivity_spec}

SOFT CHECK: IF ANY E1A-Q=NO RESPONSE; This question was left blank. Please provide a response if possible.

ALL

E2.1. {e2.1_garden} Does your school operate a school garden? (Note: school gardens include those that are used for nutrition education and/or food service purposes.)

1 m Yes

0 m No

d m Don’t know

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ASK IF E2.1 = 1

E2.2. Has your school engaged in the following school garden activities in SY 2024-2025?

	mark one per row
	yes	NO
a. {e2.2a_serve} Served products from edible school gardens	1 m	0 m
b. {e2.2b_tastetest} Held taste tests or cooking demonstrations in school with products from edible school garden	1 m	0 m
c. {e2.2c_curric} Conducted edible school gardening activities as part of a school curriculum	1 m	0 m
d. {e2.2d_aftersch} Conducted edible school gardening activities as part of afterschool program	1 m	0 m
e. {e2.2e_training} Provided training to school food service staff on school gardens	1 m	0 m

SOFT CHECK: IF ANY E2.2A-E=NO RESPONSE; This question was left blank. Please provide a response if possible.

ALL

E3. Has your school engaged in the following farm to school activities in SY 2024-2025?

	mark one per row
	yes	NO
a. {e3a_farmtosch} Served products from farms	1 m	0 m
b. {e3b_farmtosch} Held taste tests or cooking demonstrations in school with products from farms	1 m	0 m
c. {e3c_farmtosch} Provided training to school food service staff on farm to school	1 m	0 m
d. {e3d_farmtosch} Served locally produced foods	1 m	0 m
e. {e3e_farmtosch} Held taste tests or cooking demonstrations in school with locally produced foods	1 m	0 m
f. {e3f_farmtosch} Used USDA Team Nutrition materials for taste testing and education (such as The Great Garden Detective Adventure or Dig In!)	1 m	0 m
g. {e3g_farmtosch} Took students on field trips to farms farmers’ markets, producers, or processors	1 m	0 m
h. {e3h_farmtosch} Had a farmer visit the school	1 m	0 m
i. {e3i_farmtosch} Promoted local efforts using themes or brands (e.g. Harvest of the Month, Local Day, Taste of Washington)	1 m	0 m
j. {e3j_farmtosch} Promoted locally produced foods at school (e.g. via cafeteria signs, posters, newsletters)	1 m	0 m
k. {e3k_farmtosch} Generated media coverage of local foods being used in schools	1 m	0 m
l. {e3l_farmtosch} Hosted farm to school related community events	1 m	0 m
m. {e3m_farmtosch} Celebrated National Farm to School Month (October 2024)	1 m	0 m
n. {e3n_farmtosch} Forecast budgetary needs for local purchases	1 m	0 m
o. {e3o_ farmtosch} Utilize the geographic preference option to purchase local foods	1 m	0 m
p. {e3p_ farmtosch} Evaluate farm to school activities (e.g., measuring changes in food waste, student acceptance of local items, changes in participation rates)	1 m	0 m
q. {e3q_farmtosch_other} Other (specify)	1 m	0 m
{e3q_farmtosch_other_spec}

SOFT CHECK: IF ANY E3A-Q=NO RESPONSE; This question was left blank. Please provide a response if possible.

ALL

E4.1. {e4.1_wastestrategies} Is your school using any strategies to prevent or reduce food waste?

MARK ONE ONLY

1 m Yes

0 m No

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ASK IF E4.1 = 1

E4.2. Which of the following strategies is your school using to prevent or reduce food waste this school year?

PROGRAMMER: Randomize the order responses are displayed

	mark one per row
	yes	NO
a. {e4.2a_wastestrategies} Allowing students more time to eat than in previous years	1 m	0 m
b. {e4.2b_wastestrategies} Seeking student input for menu planning	1 m	0 m
c. {e4.2c_wastestrategies} Serving more foods that are likely to be popular with students	1 m	0 m
d. {e4.2d_wastestrategies} Serving ready-to-eat-fruit	1 m	0 m
e. {e4.2e_wastestrategies} Rewarding students for trying new foods	1 m	0 m
f. {e4.2f_wastestrategies} Using offer versus serve	1 m	0 m
g. {e4.2g_wastestrategies} Providing more choices compared to previous years	1 m	0 m
h. {e4.2h_wastestrategies} Providing more choices than students are required to take	1 m	0 m
i. {e4.2i_wastestrategies} Tailoring the number of meals prepared daily to meet student demand	1 m	0 m
j. {e4.2j_wastestrategies} Adding more serving lines	1 m	0 m
k. {e4.2k_wastestrategies} Staff and teachers eating meals with students (modeling behavior)	1 m	0 m
l. {e4.2l_wastestrategies} Scheduling recess before lunch	1 m	0 m
m. {e4.2m_wastestrategies} Using sharing/trading tables in the cafeteria	1 m	0 m
n. {e4.2n_wastestrategies} Encouraging students to keep food items not eaten for snacks	1 m	0 m
o. {e4.2o_wastestrategies} Offering grab-and-go items	1 m	0 m
p. {e4.2p_wastestrategies} Collecting and donating intact items to a food bank	1 m	0 m
q. {e4.2q__wastestrategies_other} Other (specify)	1 m	0 m
{e4.2q_wastestrategies_other_spec}

SOFT CHECK: IF ANY E4.2A-Q=NO RESPONSE; This question was left blank. Please provide a response if possible.

F. AFTERSCHOOL SNACKS AND SUPPERS

ALL

F1. {f1_afterschprog} Does your school offer an afterschool program?

1 m Yes GO TO F2

0 m No GO TO G1

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ASK IF F1 = 1

F2 = Selecting last response should clear and disable other options

F2. Do you provide reimbursable snacks or suppers to the afterschool program that operates in your school?

MARK all that apply

1 □ {f2_1_provaftersnacks} Yes, afterschool snacks

2 □ {f2_2_provaftersupper} Yes, afterschool suppers

0 m {f2_3_noaftersnacksup} No, afterschool snacks or suppers are not provided GO TO G1

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ASK IF F2_1 = 1

F3. {f3_nslporcacfp} Are snacks provided through the National School Lunch Program (NSLP) or Child and Adult Care Food Program (CACFP) At-Risk Afterschool snacks?

marK one onLY

1 m NSLP

2 m CACFP

3 m Other funding source

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ASK IF F2_1 = 1

F4.1 = Selecting last response should clear and disable other options

F4.1 What role does your school food service department play in the afterschool snack program?

MARK ALL THAT APPLY

1 □ {f4_1_1_fdrpurch} Purchase food, equipment, goods, and/or services

2 □ {f4_1_2_fdrstore} Store food

3 □ {f4_1_3_fdrserve} Serve food

4 □ {f4_1_4_fdrdeliver} Deliver food

5 □ {f4_1_5_fdrhire} Hire, train or supervise staff in food service functions

99 □ {f4_1_99_fdr_other} Other (specify)

{f4_1_99_fdr_other_spec}

0 m {f4_1_0_fdrnone} None

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ASK ONLY IF SCHOOL PARTICIPATES IN AFTERSCHOOL SUPPERS F2_2 = 2 {f2_2_provaftersupper = 1}
F4.2 = If no afterschool supper program (F2 does not include “2”), GO TO F4.3.

F4.2 = Selecting last response should clear and disable other options

F4.2 What role does your school food service department play in the CACFP At-Risk Afterschool suppers?

MARK ALL THAT APPLY

1 □ {f4_2_1_cacfppurch} Purchase food, equipment, goods, and/or services

2 □ {F4_2_2_cacfpstore} Store food

3 □ {F4_2_3_cacfpserve} Serve food

4 □ {F4_2_4_cacfpdeliver} Deliver food

5 □ {F4_2_5_cacfphire} Hire, train or supervise staff in food service functions

99 □ {F4_2_99_cacfp_other} Other (specify)

{F4_2_99_cacfp_other_spec}

0 m {F4_2_0_cacfpnone} None

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ASK IF F2=1 OR 2

IF F2=1: snacks; IF F2=2: suppers; IF F2=1 AND 2: snacks and suppers
PROGRAMMER: DISPLAY SNACKS COLUMN IF F2=1. DISPLAY SUPPERS COLUMN IF F2=2.

F4.3 Who prepares the [snacks/suppers/snacks and suppers] for your school’s afterschool program?

	MARK ALL THAT APPLY PER COLUMN
	Snacks	Suppers
a. {f4_3a_sfa} Prepared by SFA or school staff	1  □	2  □
b. {f4_3b_fsm} Prepared by food service management company staff	1  □	2  □
c. {f4_3c_vendor} Pre-prepared or ready-to-serve foods are purchased from an outside meal vendor	1  □	2  □
d. {f4_3d_other} Other (specify)	1  □	2  □
{f4_3d_other_spec} ____________________________

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ASK IF F2=1 OR 2

IF F2=1: snacks; IF F2=2: suppers; IF F2=1 AND 2: snacks and suppers
PROGRAMMER: DISPLAY SNACKS IF F2=1. DISPLAY SUPPERS IF F2=2. DISPLAY SNACKS OR SUPPERS IF F2=1 AND 2

F4.4. In a typical week, how often does your school use breakfast or lunch leftovers for afterschool [snacks/suppers/snacks or suppers]?

	MARK ONE RESPONSE PER ROW
	Never	1-2 days a week	3-4 days a week	Every day
a. {f4.4_a_snacks} Snacks	0 m	1 m	2 m	3 m
b. {f4.4_b_suppers} Suppers	0 m	1 m	2 m	3 m

SOFT CHECK: IF ANY F4.4A-B=NO RESPONSE; This question was left blank. Please provide a response if possible.

ASK IF F4.4a = 1-3 or F4.4b = 1-3

IF F2=1: snacks; IF F2=2: suppers; IF F2=1 AND 2: snacks and suppers
PROGRAMMER: DISPLAY SNACKS IF F2=1. DISPLAY SUPPERS IF F2=2.

F4.5. Does your school track the use of breakfast or lunch leftovers for afterschool [snacks/suppers/snacks or suppers] on your production records?

	MARK ONE RESPONSE PER ROW
	YES	NO
a. {f4.5_a_trackfoodtypes} Track the types of foods	1 m	0 m
b. {f4.5_b_trackportions} Track the number of portions	1 m	0 m

SOFT CHECK: IF ANY f4.4A-B=NO RESPONSE; This question was left blank. Please provide a response if possible.

G. TRAINING AND TECHNICAL ASSISTANCE

ALL

G1. Since the start of SY 2024-2025, which of the following types of food service operations training or technical assistance (TA) have you or other school nutrition personnel received?

MARK ALL THAT APPLY

1 □ {g1_1_train_menuplan} Menu planning

2 □ {g1_2_train_nuted} Nutrition education

3 □ {g1_3_train_gennut} General nutrition

4 □ {g1_4_train_foodprod} Food production

5 □ {g1_5_train_foodserv} Food serving

6 □ {g1_6_train_pos} Cashiering/point-of-service

7 □ {g1_7_train_foodpurch} Food purchasing/procurement

8 □ {g1_8_train_recstorage} Receiving and storage

9 □ {g1_9_train_safety} Food safety and HACCP

10 □ {g1_10_train_mealbene} Free and reduced price meal benefits

11 □ {g1_11_train_projmgmt} Program management

12 □ {g1_12_train_finmgmt} Financial management

13 □ {g1_13_train_hr} Human resources and staff training

14 □ {g1_14_train_faceequip} Facilities and equipment planning

15 □ {g1_15_train_comm} Communications and marketing

99 □ {g1_99_train_other} Other (specify)

{g1_99_train_other_spec}

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

H. SCHOOL CHARACTERISTICS

ALL

H1. {h1_timedoorsopen} What time do the school doors open for students?

| | | : | | | AM/PM {h1_timedoorsampm}

SOFT CHECK: VERIFY CORRECT IF TIME IS NOT BETWEEN 5AM AND 11AM

TEXT FOR SOFT CHECK: “You reported that your school doors open at xx:xx am/pm, please confirm your answer before continuing.

ALL

H2. {h2_schbusesam} Do school buses arrive at your school in the morning?

1 m Yes

0 m No GO TO H4

ASK IF H2 = 1

H3.1. {h3.1_firstbusarrivaltime} When does the first school bus usually arrive at school?

| | | : | | | AM/PM

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ASK IF H2 =1

H3.2. {h3.2_lastbusarrivaltime} When does the last school bus usually arrive at school in the morning?

| | | : | | | AM/PM

SOFT CHECK: CONFIRM LAST BUS TIME (H3.2) IS AFTER FIRST BUS TIME (H3.1).

TEXT FOR SOFT CHECK: “Please confirm your answer before continuing, first school bus time should be before last school bus time.”

SOFT CHECK: FLAG FOR RESPONDENTS IF LEFT BLANK.

TEXT FOR SOFT CHECK: “This question was left blank, please provide a response if possible”

ALL

H4. {h4_timefirstclassstarts} What time does the first class of the day usually start?

| | | : | | | AM/PM {h4_timefirstclassampm}

SOFT CHECK: CONFIRM FIRST CLASS STARTS (H4) AFTER SCHOOL DOORS OPEN (H1).

TEXT FOR SOFT CHECK: “Please confirm your answer before continuing, first class time should be after school doors open (Question H1).”