Team Nutrition Curriculum (State Agencies: Teachers & Foodservice Staff)

4. a. Foodservice Manager OMB Control # 0584-0524

Posttest Survey 04/30/2013

OMB BURDEN STATEMENT: 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 information collection is 0584-0524. The time to complete this information collection is estimated to average 15 minutes per person, including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information.

The Great Garden Detective Adventure

School Foodservice Manager

Posttest Survey

Posttest

2011

Purpose: This year, one 3^rd and one 4^th grade teacher at your school participated in a pilot test of the U.S. Department of Agriculture’s The Great Garden Detective Adventure garden-based nutrition education curriculum. As part of the curriculum, teachers conducted taste-testing of produce featured in the curriculum. They may have done other activities such as preparing recipes in the classroom. We would like to know if, and how, you were involved with this curriculum.

Directions: Please complete this survey and insert into the return envelope provided to you. Mail the completed survey on or before (INSERT DATE). If you have any questions, please contact Dr. Susan Russell at [email protected]. You may complete the survey using either pencil or pen. Do NOT write your name on the survey.

Confidentiality Statement:

We would like you to complete this survey. You may skip questions you do not want to answer but we hope that you will answer all of them. Any information about who you are will be kept secret. Your name will not be associated in any report related to this project.

The Great Garden Detective Adventure

School Foodservice Manager

Posttest Survey

Directions: For each question, place a check () in the box next to the answer that is best for you. These questions apply only to 3^rd and 4^th grade students in _(teacher’s name)_ and _(teacher’s name)_ classes. Please read the questions carefully.

1. Which of the fruits and vegetables listed below were served for school lunch or breakfast this school year? Check () all that apply.

 Lettuce	 Carrots	 Swiss chard	 Raspberries
 Spinach	 Strawberries	 Beets	 Blackberries

2. In your opinion, are students now eating more of the featured fruits and vegetables than they did at the beginning of school year? Check ()one.

	Yes	No	I don’t know
Lettuce			
Spinach			
Carrots			
Strawberries			
Swiss chard			
Beets			
Raspberries			
Blackberries			

3. How many different nutrition education posters (received from the teachers) did you display in the cafeteria, multipurpose room or other foodservice area. Check () one.

0	1	2	3	4	5	6	7	8	9	10
										

4. What Foodservice resources were used to help the 3^rd and 4^th grade teachers with the nutrition education curriculum? Check () and fill-in all that apply.

	Foodservice Staff: ________ hours
	Foodservice Budget: $__________
	Food items (e.g., salt, lettuce, salad dressing)
	Food preparation supplies (e.g., utensils, bowls, cutting boards)
	Appliances (e.g., stove/oven, refrigerator, microwave
	Access to food preparation areas (e.g., sinks, countertops)
	Other: ________________________________________________
	Other: ________________________________________________

5. During this school year, how many times were you involved with each of the activities listed below for the 3^rd and 4^th grade students? Check () the number for each activity. If you did other nutrition education activities, write-in the name of the activity below, and check the number of times.

Activities	Times involved with activities
	0	1	2	3	4	5	6	7	8	9	10
Purchased the featured produce item for taste-testing by students											
Prepared the featured produce item for taste-testing by students											
Delivered taste-testing items (i.e., produce, salad dressing, utensils) to the teacher											
Assisted the teacher with the taste-testing activity											
Purchased cooking ingredients for the teacher											
Prepared food for the teacher to cook in the classroom											
Delivered cooking items (i.e. produce, salad dressing, utensils) to the teacher											
Assisted the teacher with cooking in the classroom											
Taught nutrition in the 3rd and 4th grade classes											
Other (specify) _________________________											
Other (specify) _________________________											

Thank you!

Please place your completed survey in the return envelope provided and mail it on or before (DATE) in order to receive your $25.00 stipend.

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