Appendix - 6 Study Objective and Research Questions

SCHOOL FOOD PURCHASE STUDY III
Revised OMB forms clearance package – Appendices
Appendix 6: THE STUDY OBJECTIVES AND RESEARCH QUESTIONS
The research questions relating to two objectives are included under one heading. The questions address
the following issues: Question 1, the magnitude of purchases in terms of volume and value (and trends);
Questions 2 to 4, the composition of food purchases; Questions 5 to 11, procurement practices and
distribution issues; and, Questions 12 to 14, the nature of purchases for a la carte use (an important issue
in relation to meal choice in schools).
Develop national estimates of the quantity, value and per unit value of purchases
1.
For SFAs participating in USDA-sponsored school nutrition programs in SY 2009/10, and
distinguishing among purchased processed foods containing and not containing USDA-donated
commodities and unprocessed commodities donated by the USDA:
a. What is the total quantity, value, and per unit value of all food acquired nationally?
b.

What is the estimated dollar value per thousand students of these purchases?

c.

How many SFAs report the purchasing of each of the individual food product types?

d.

How does the volume of USDA commodity donations compare to current national
estimates of commodities acquired by SFAs?

e.

What are the characteristics of the different foods purchased and what are the
differences in costs?

Analyze changes in the mix of foods and relative costs since 1996/97
2.
For those SFAs participating in USDA-sponsored school nutrition programs in SY 2009/10, and
distinguishing among processed foods containing and not containing USDA-donated commodities
and unprocessed commodities donated by the USDA:
a. What changes occurred in the composition of foods acquired between SY 1996/97 and
SY 2009/10?

3.

4.

b.

What changes occurred in the dollar value and per unit value of individual food products
acquired between SY 1996/97 and SY 2009/10?

c.

What changes occurred between SY 1996/97 and SY 2009/10 in the extent to which
foods are already prepared or processed?

To what extent have changes in the mix of foods acquired between SY 1996/97 and SY 2009/10
resulted from factors external to the school meals programs (e.g., because of changes in relative
prices or the availability of different commodity donations)?
Are there differences in the mix of foods and the prices paid for food by:
a. FSMC supplied and Non-FSMC supplied districts?
b.

Nutrient Standard menu-planning SFAs and food-based menu-planning SFAs?

c.

Urban and rural SFAs?

d.

Districts with different enrollment size?

e.

Districts with different levels of poverty?

f.

Districts with different levels of free and reduced price eligible students?

g.

Districts in different regions?

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SCHOOL FOOD PURCHASE STUDY III
Revised OMB forms clearance package – Appendices
Analyze school food purchase practices and their relationship to food costs
5.
What practices are school systems following in the purchase of food and how have they changed
since 1996/97?
6.
What is the principal basis of selection among foods and among alternative sources of supply?
7.
How important is the availability of local foods and what priority has been attached to purchasing
food of local origin?
8.
What is the level of competitiveness of the local food service market?
9.
What practices are followed in the receipt of food including USDA-donated foods?
10. What are the relationships between school food procurement practices and (a) SFA characteristics,
(b) school food costs, and (c) the mix of foods purchased and how have these changed since
1996/97?
11. How can the commodity distribution program be improved?
Analyze the role now being played by a la carte foods
12. Of the individual food products acquired by SFAs in 2009/10, which are used exclusively for a la
carte offerings, both a la carte and reimbursable meals, and for reimbursable meals only?
13. What was the total value (in dollars) of food identified for use predominantly as a la carte in
2009/10?
14. What are the changes in the types of foods used predominantly for a la carte in 2009/10 compared
with the results of SFPS-II?
The data collected and their analysis will contribute to decisions relating to the levels of reimbursement of
meals, distribution procedures, communication policies as well as considerations of the general direction
of current and past policies. The absence of this information could lead to the misalignment of programs
to local needs (for example in the provision of donated foods) and the setting of program parameters that
are inefficient (that incorrectly reflect the cost of purchasing foods).

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