Schools Principals, Teachers, State Directors, SFA, SFSM

Appendix F: School Food Environment Assessment

This instrument will differ slightly for use in non-FFVP schools where Part A will be used for observations of a free snack program (if offered).

S chool Food Environment Assessment – FFVP School

Date: ________ Time: _______ Observer Initials: _______ School ID#: ____________

1. Fresh Fruit and Vegetable Program (FFVP)

1. Before the students arrive, photograph: (see instructions)

FFVP serving area(s) (include all food served) Entire FFVP area (include the eating area)

2. Where is FFVP served:

Classroom	(describe method of delivery________________________________________________)
Cafeteria	(describe method of service___________________________________________________________)
Playground	(describe method of service___________________________________________________________)
Other	(specify all that apply)
	Kiosk	Vending machine	Hallway	Office
	School store	Food cart	Snack bar	Other:___________

3. Service lines: Not applicable, OR

Line length (specify approx. number of students in longest lines)_______

Most of the time the lines are:

Progressing steadily Progressing slowly Hardly moving

4. Number of points of service (distinct places where distributed to students): Not applicable, OR

One Two Three Four Five Other: ______________________

5. Where is FFVP eaten:

Classroom
Cafeteria
Playground
Other	(specify location _____________________________________________________________)

6. Who serves to students?

Foodservice staff
Parents
Teachers
Student helpers
Other	(specify _____________________________________________________________)

7. Overall serving/eating environment: (mark all that apply)

Cheerful, inviting

Noisy, chaotic

Clean, well-maintained

Dirty, dingy, not well-maintained

Organized, orderly

Crowded, disorderly

On a scale of 1 (most inviting, clean, organized and appealing) to 5 (most unpleasant, dirty, chaotic and crowded) rate the appeal of the serving/eating environment:

One (best) Two Three Four Five (worst)

8. Record any other observations about the serving or eating environment(s).

9. Enter each fruit/vegetable in the table below: (juice cannot be served as part of FFVP; if mixture, list each component separately in the first column and for each write name of mixture (e.g. fruit kabobs) in the Mode of Presentation column.

List each fruit/vegetable	Whole/Sliced/Halved/Peeled/ Sectioned/Mashed/Pureed	Mode of Presentation/Packaging (i.e. plates/utensils, pre-packaged)	Portion Size	Appeal +,0,-

Note with a “+” any of the above items that are unusually appealing, with a “-”are unappealing, and with “0” any items that look fine but are not especially appealing.

	Overall, do the fresh fruits look fresh, crisp, ripe and otherwise in good condition? (not wilted, brown, bruised, or over-ripe)
	Yes	Somewhat	No		Not served
	Overall, do the fresh vegetables look fresh, crisp, ripe and otherwise in good condition? (not wilted, brown, bruised, or over-ripe)
	Yes	Somewhat	No		Not served
	Is any other type of food or condiment served with the FFVP?
	No	Dip (describe: _____________________)		Other (describe: _________________________)
	Is a staff member actively promoting fresh fruit or vegetable choices? No Yes (specify how)______________________________ Who? Foodservice staff Teacher Principal Other (describe: ________________)
	Record any other observations about the fruits or vegetables served.
	Describe the overall foodservice staff attire:
	Excellent (professional and clean)	Nothing notable (plain but clean)	Some areas of concern (stained, dingy, worn)		No uniform
	Describe the overall staff (foodservice, monitor, teacher, principal) attitude:
	Engaging with students (smiling, interactive, encouraging) Neutral/Normal (interact enough to process their meal) Impolite, impatient or negative with students Unable to observe

	How does the overall staff attitude compare to the staff attitudes during NSLP/SBP services?
Same		Better (specify how ________________________)			Worse (specify how __________________________)
	How many of the students are taking the fruit(s)? Unable to observe
	Most (76-100%)		Some (51-75%)	Few (25-50%)		Very few (<25%)
	How many of the students are taking the vegetable(s)? Unable to observe
	Most (76-100%)		Some (51-75%)	Little (25-50%)			Very few (<25%)
	Compared to how much fruit was available, how much was taken by students/distributed by staff? Unable to observe
	Most (76-100%)		Some (51-75%)	Little (25-50%)			Very little (<25%)
	Compared to how much vegetable was available, how much was taken by students/ distributed by staff? Unable to observe
	Most (76-100%)		Some (51-75%)	Little (25-50%)			Very little (<25%)
	Are the students eating the fruit(s) that they take? Unable to observe
	Most (76-100%)		Some (51-75%)	Little (25-50%)			Very little (<25%)
	Are the students eating the vegetable(s) that they take? Unable to observe
	Most (76-100%)		Some (51-75%)	Little (25-50%)			Very little (<25%)
	If more than one type of fruit/vegetable is offered, which one(s) are most frequently selected and eaten by students? (Note only those that are clearly more popular than others & confirm with staff)
	Only one type offered All options about equally popular One or some more frequently selected and eaten than others (list top 3 choices in order) (list: (1)______________________, (2)________________________, (3)________________________)

	Pick up a copy of the current FFVP monthly menu. Note any differences with actual foods served and any substitutions. No difference Different fruit offered (write in substitution:______________________________________) Different vegetable offered (write in substitution:__________________________________) Other (describe:____________________________________________________________)
	Anything notable about student behaviors, attitudes or response to the FV being served?

Time: _____________ Observer Initials: _______

B. SCHOOL LUNCH
1. Before the students arrive, photograph: (see instructions) Lunch serving area(s) (include all food served) Entire lunch area (include the eating area)
2. Where are the formal serving/eating areas? Indoors Outdoors In classroom Is outdoor serving area covered? Yes No
3. Is there sufficient formal seating and tables? Insufficient (not all students able to sit on appropriate seating and/or students have to sit very close together to fit) Crowded (but all students can sit comfortably if they want to) Ample (room to easily accommodate all students)
4. How is lunch served: (mark all that apply) Counter or speed line (s) (students select options as they move along a counter or island) Multiple service windows/stations (with no distinctive themes even if serving unique options at each station) Food court style (multiple service windows or stations each with a distinctive theme) Fruit/salad bar Grab-N-Go (pre-boxed/bagged for quick pick up) Other (describe:_______________________________________________)
5. Service lines: Line length (specify approx. number of students in longest lines)_______ Most of the time the lines are: Progressing steadily Progressing slowly Hardly moving
6. Number of points of service (distinct places where food distributed to students): A la carte______ Meal ______ Both ______
7. Overall serving/eating environment. (mark all that apply)
Indoor:	Cheerful, inviting					Noisy, chaotic
	Clean, well-maintained					Dirty, dingy, not well-maintained
	Organized, orderly					Crowded, disorderly
	On a scale of 1 (most inviting, clean, organized and appealing) to 5 (most unpleasant, dirty, chaotic and crowded) rate the appeal of the indoor serving/eating environment:
	One (best)	Two			Three		Four			Five (worst)
Outdoor:	Cheerful, inviting					Noisy, chaotic
	Clean, well-maintained					Dirty, dingy, not well-maintained
	Organized, orderly					Crowded, disorderly
	On a scale of 1 (most inviting, clean, organized and appealing) to 5 (most unpleasant, dirty, chaotic and crowded) rate the appeal of the outdoor serving/eating environment:
	One (best)	Two			Three		Four			Five (worst)
8. Nutrition promotion materials/education present in cafeteria? (mark all that apply; circle those related to fruits or vegetables) None Not applicable
Nutrition posters #: ____ Nutrition displays #: ____				Taste testing Staff encouraging student					Staff providing education Other:___________________
9. Nutrition promotion materials/education present in classroom? (mark all that apply; circle those related to fruits or vegetables) None Not applicable
Nutrition posters #: ____ Nutrition displays #: ____				Taste testing Staff encouraging student					Staff providing education Other:___________________
10. Nutrition promotion materials/education present at other foodservice areas? (mark all that apply; circle those related to fruits or vegetables) None Not applicable
Nutrition posters #: ____ Nutrition displays #: ____			Taste testing Staff encouraging student					Staff providing education Other:___________________

11. Number the sequence of the lunch items (in the serving line) from first to last.

____ N/A, why? _________________________________________________________

____ Juice

____ Milk

____ Main lunch selections

____ Fresh fruit(s)

____ Canned fruit(s)

____ Fresh vegetable(s)

____ Other vegetable(s) (describe: _____________________________________________)

____ Condiment(s)

____ Other (describe: _____________________________________________)

12. Enter each fruit/vegetable/juice in the table below: Check if SALAD BAR

List each fruit, vegetable and juice	Fresh/Canned/ Frozen/ Dried Fried/Baked	Whole/Sliced/Halved Peeled/Sectioned/ Mashed/Pureed	Mode of Presentation/Packaging (i.e. fruit basket)	Portion Size	Appeal +,0,-

Note with a “+” any of the above items that are unusually appealing, with a “-”are unappealing, and with “0” any items that look fine but are not especially appealing.

	Overall, do the fresh fruits look fresh, crisp, ripe and otherwise in good condition? (not wilted, brown, bruised, or over-ripe)
	Yes Somewhat No Not served
	Overall, do the fresh vegetables look fresh, crisp, ripe and otherwise in good condition? (not wilted, brown, bruised, or over-ripe)
	Yes	Somewhat	No	Not served
	Is a staff member actively promoting fresh fruit or vegetable choices? No Yes (specify how)______________________________ Who? Foodservice staff Teacher Principal Other (describe: _________________________)

	Describe the overall foodservice staff attire: same as above
	Excellent (professional and clean)	Nothing notable (plain but clean)	Some areas of concern (stained, dingy, worn)	No uniform
	Describe the overall staff (foodservice, monitor, teacher, principal) attitude:
	Engaging with students (smiling, interactive, encouraging) Neutral/Normal (interact enough to process their meal) Impolite, impatient or negative with students Unable to observe
	Are the students eating the fruit(s) that they take? Unable to observe Fresh fruit: Most (76-100%) Some (51-75%) Little (25-50%) Very little (<25%) Other fruit: Most Some Little Very little
	Are the students eating the vegetable(s) that they take? Unable to observe Fresh vegetable: Most (76-100%) Some (51-75%) Little (25-50%) Very little (<25%) Other vegetable: Most Some Little Very little
	Pick up a copy of the current lunch monthly menu. Note any differences with actual foods served and any substitutions. No difference Different fruit offered (write in substitution:______________________________________) Different vegetable offered (write in substitution:_____________________ ____________) Other (describe:____________________________________________________________)
21.	Anything notable about student behaviors, attitudes or response to the FV being served?

Time: _____________ Observer Initials: _______ Not applicable

C. COMPETITIVE FOODS SOLD TO STUDENTS ON CAMPUS

1. Competitive Food Venues (mark all that apply)

Venue	Sold on campus?	Location	Number of venues	Time accessible to students
A la carte:	No Yes→	Cafeteria Hallway Other (describe: ___________)		Before school Recess/Snack/Break times Lunchtime After school
Vending machine:	No Yes→	Cafeteria Hallway Other (describe: ___________)		Before school Recess/Snack/Break times Lunchtime After school
Food cart:	No Yes→	Cafeteria Hallway Other (describe: ___________)		Before school Recess/Snack/Break times Lunchtime After school
School store:	No Yes→	Cafeteria Hallway Other (describe: ___________)		Before school Recess/Snack/Break times Lunchtime After school
Other: (describe:______________)	No Yes→	Cafeteria Hallway Other (describe: ___________)		Before school Recess/Snack/Break times Lunchtime After school

2. Competitive Foods Sold (mark all that apply)

	A la Carte	Vending Machine	Food Cart	School Store	Other
A. Beverages
Sweetened soda (regular)	1	2	3	4	5
Diet soda	1	2	3	4	5
Other diet drinks	1	2	3	4	5
Juice (100% juice)	1	2	3	4	5
Juice (50% juice)	1	2	3	4	5
Juice drinks (lemonade, punch, fruit blends, tea blends)	1	2	3	4	5
Water (spring, flavored, sparkling, mineral)	1	2	3	4	5
Water or sparkling water with juice (<50%)	1	2	3	4	5
Hot chocolate	1	2	3	4	5
Yogurt drinks	1	2	3	4	5
Energy or sports drinks (Red Bull, Gatorade)	1	2	3	4	5
Other beverage (specify:___________________________)	1	2	3	4	5
B. Dairy
Whole milk	1	2	3	4	5
Reduced fat (2%) white milk	1	2	3	4	5
Low fat (1%) white milk	1	2	3	4	5
Fat- free (1/2% or skim) white milk	1	2	3	4	5
Low fat (1%) flavored milk	1	2	3	4	5
Fat- free (1/2% or skim) flavored milk	1	2	3	4	5
Yogurt	1	2	3	4	5
Cheese	1	2	3	4	5
Other dairy (specify:______________________________)	1	2	3	4	5
C. Baked Goods - Dessert
Cake type (brownies, cupcakes, Twinkies)	1	2	3	4	5
Cake type (lower/reduced fat )	1	2	3	4	5
Cookies	1	2	3	4	5
Cookies (lower/reduced fat)	1	2	3	4	5
Pastries (pies, turnovers, toaster pastries)	1	2	3	4	5
Donuts	1	2	3	4	5
Other baked goods/desserts	1	2	3	4	5
Other baked goods/desserts (lower/reduced fat)	1	2	3	4	5
D. Bread or Grain Products
Regular bread (bread, rolls, bagels)	1	2	3	4	5
Other bread (biscuits, croissants, hot pretzels)	1	2	3	4	5
Muffins	1	2	3	4	5
Muffins (lower/reduced fat)	1	2	3	4	5
Tortillas	1	2	3	4	5
Granola bars	1	2	3	4	5
Granola bars (lower/reduced fat)	1	2	3	4	5
Cereal/cereal bars (including fruit/cereal bars)	1	2	3	4	5
Pretzels	1	2	3	4	5
Crackers/cracker sandwiches (peanut butter or cheese)	1	2	3	4	5
Crackers/cracker sandwiches (lower/reduced fat)	1	2	3	4	5
Graham crackers (all types/flavors)	1	2	3	4	5
Other bread or grain products (specify:____________________)	1	2	3	4	5
E. Frozen Desserts
Frozen non-dairy (fruit bars, Jell-O pops, Popsicles)	1	2	3	4	5
Ice cream (bars, Fudgesicles, scoops, cups, sundaes, ice cream sandwiches)	1	2	3	4	5
Low-fat frozen desserts (frozen yogurt, ice milk, sherbet)	1	2	3	4	5
Milkshakes/smoothies	1	2	3	4	5
Other frozen desserts (specify:______________________)	1	2	3	4	5
F. Fruit
Canned or cooked fruit	1	2	3	4	5
Fresh fruit	1	2	3	4	5
Fruit salad (fresh)	1	2	3	4	5
Fruit salad (canned)	1	2	3	4	5
Dried fruit	1	2	3	4	5
G. Meat/Meat Alternate Entrees/Mixed Dishes
Breakfast burrito	1	2	3	4	5
Breakfast pizza	1	2	3	4	5
French toast/French toast sticks	1	2	3	4	5
Waffles/waffle sticks	1	2	3	4	5
Hot dog/corn dog	1	2	3	4	5
Hamburger/cheeseburger	1	2	3	4	5
Veggie burger	1	2	3	4	5
Chicken patty/nuggets (breaded)	1	2	3	4	5
Grilled sandwiches	1	2	3	4	5
Cold sandwiches with meat (ham, bologna, tuna)	1	2	3	4	5
Cheese sandwiches	1	2	3	4	5
Burritos (not breakfast-type)	1	2	3	4	5
Taco	1	2	3	4	5
Nacho chips with salsa	1	2	3	4	5
Nacho chips (with meat, beans or cheese)	1	2	3	4	5
Mozzarella sticks	1	2	3	4	5
Meal-sized salad (chef's, grilled chicken)	1	2	3	4	5
Pizza (not breakfast-type)	1	2	3	4	5
Pasta (spaghetti, macaroni and cheese, pasta salad)	1	2	3	4	5
Soup with beans or meat (chicken, clam chowder, minestrone)	1	2	3	4	5
Other Mexican food	1	2	3	4	5
Chinese food	1	2	3	4	5
Other entrees/mixed dishes (specify:_____________________)	1	2	3	4	5
H. Vegetables
Fried potatoes (including pre-fried, oven baked, French fries, tater tots, potato skins)	1	2	3	4	5
Salad - side (tossed, potato, three bean, raw vegetables)	1	2	3	4	5
Vegetable (cooked)	1	2	3	4	5
Vegetable soup	1	2	3	4	5
Other vegetable (specify:__________________________)	1	2	3	4	5
I. Snacks
Chips (corn, potato, puffed cheese, tortilla)	1	2	3	4	5
Chips (lower/reduced fat/baked)	1	2	3	4	5
Nuts and seeds (almonds, sunflower seeds, trail mix)	1	2	3	4	5
Fruit roll-up or dried fruit snack	1	2	3	4	5
Popcorn	1	2	3	4	5
Meat snacks (jerky, salami, pork rinds)	1	2	3	4	5
Candy with chocolate	1	2	3	4	5
Candy without chocolate	1	2	3	4	5
Energy bars (Balance bars, Power bars, Luna bars)	1	2	3	4	5
Other snacks (specify:____________________________)	1	2	3	4	5
J. Other foods (specify):
	1	2	3	4	5
	1	2	3	4	5

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