20 Nutrition Services School Questionnaire

Form Approved

OMB No: 0920-0445

Expiration Date: xx/xx/xxxx

Nutrition Services
School Questionnaire

5 January 2011

§

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

Breakfast and Lunch Organization 1–21

Breakfast 2–7

Lunch 8–21

Food Ordering 22–24

Food Preparation 25–32

Food Variety and Availability 33–36

School Cafeterias 37–51

Promotion 52–56

Collaboration 57–60

Food Service Manager 61–82

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. 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.

59. Does your school offer breakfast to students?

Yes 1

No 2 SKIP TO Q8

59. 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

59. 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.

59. Are students allowed to bring breakfast into classrooms?

Yes 1

No 2

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

_____ Minutes

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

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

Yes 1

No 2

59. 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 Q82.

59. 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

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

_____ Hour

_____ Minute

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

_____ Hour

_____ Minute

59. 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.

59. 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

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

Yes 1

No 2

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

Yes 1

No 2

SHOW CARD 1

59. Which of the following statements on this card best describes the sale of deep fried foods at your school? Would you say…

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

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

Yes 1

No 2

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

Yes 1

No 2 SKIP TO Q20

59. Does the food service management company provide…

Yes No

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

1. A la carte breakfast items? 1 2

2. Breakfast meals? 1 2

ANSWER C AND D ONLY IF Q8 IS “YES” ONLY. OTHERWISE, SKIP TO Q20.

3. A la carte lunch items? 1 2

4. Lunch meals? 1 2

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

Yes 1

No 2 SKIP TO Q22

59. 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 Q22.

3. As a la carte lunch items? _____

4. For lunch meals? _____

59. Which group has primary responsibility for deciding which foods to order for your school? Would you say…

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

INTRODUCTION TO Q25

School staff? 2

Food service management company staff? 3

Someone else? 4

No primary group? 5

59. 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 _____

59. 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.

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

Yes 1

No 2 SKIP TO THE INTRODUCTION TO Q33

59. Not counting the reheating of prepared foods, which group has primary responsibility for cooking foods for students at your school? Would you say…

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

INTRODUCTION TO Q33

School staff? 2

Food service management company staff? 3

Someone else? 4

No primary group? 5

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

Yes 1

No 2 SKIP TO THE INTRODUCTION TO Q33

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.

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

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

10. 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.

59. 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.

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

Almost
Some- Always or
Never Rarely times Always

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

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

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

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

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

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.

59. 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.”

59. 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.

59. 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, flavored milk,
   Snapple, or Sunny Delight? 1 2

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

7. Fruit? 1 2

8. Bread sticks, rolls, bagels, pita bread,
   or other bread products? 1 2

9. Whole grain bread products such as bread sticks,
   rolls, or bagels? 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

(Q33 continued)

Yes No

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

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

59. 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

59. 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

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

Yes 1

No 2

59. Does your school have a cafeteria?

Yes 1

No 2 SKIP TO THE
INTRODUCTION TO Q52

59. At your peak meal time, how full is the cafeteria compared to the maximum seating capacity? Would you say it is…

Less than 50% full? 1

50 to 75% full? 2

76 to 100% full? 3

Over capacity? 4

59. 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

59. 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 Q42

59. 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

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

Yes No

1. Prepared? 1 2

2. Served? 1 2

59. 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

59. 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

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

Yes 1

No 2  SKIP TO Q47

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

Yes 1

No 2

59. 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

59. 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

59. 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

59. 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? 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

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

Yes 1

No 2

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

59. During the past 12 months, has 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

59. 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

59. During the past 12 months, has your school…

Yes No

1. Provided menus to students? 1 2

2. Provided students with information 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

59. During the past 12 months, has your school…

Yes No

1. Provided menus to families of all students? 1 2

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

3. Provided families of all students with information
   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

Now, I’d like to ask about procedures that your school might use to involve students, families, and other community members in your nutrition services program.

59. During the past two years, have…

Yes No

1. Students helped develop, communicate, or implement
   nutrition services policies or activities? 1 2

2. Students’ families helped develop, communicate,
   or implement nutrition services policies or activities? 1 2

3. Community members helped develop, communicate,
   or implement nutrition services policies or activities? 1 2

59. 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 lesson 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 Q59A.

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.

59a. 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

59b. What about with physical education staff from your school?

Yes 1

No 2

School does not have physical education staff 3

59c. What about with health services staff from your school?

Yes 1

No 2

School does not have health services staff 3

59d. 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

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

Yes No N/A

1. A county cooperative extension office? 1 2 3

2. A local health department? 1 2 3

3. A local hospital? 1 2 3

4. A local mental health or social
   services agency? 1 2 3

5. Alliance for a Healthier Generation 1 2 3

6. A health organization, such as the
   American Heart Association
   or the American Cancer Society? 1 2 3

7. A food commodity organization,
   such as the Dairy Council or produce
   growers association? 1 2 3

8. A non-governmental organization promoting
   farm-to-school programs, such as
   the National Farm-to-School Network? 1 2 3

9. A local college or university? 1 2 3

10. A local business 1 2

(Q60 Continued)

11. A local youth organization, such as the Boys

and Girls Clubs? 1 2

12. A local service club, such as the Rotary

Club 1 2

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

Yes 1

No 2

59. 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

59. 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. A food safety certification 1 2

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

Yes 1

No 2 SKIP TO THE

INSTRUCTIONS BEFORE Q66

59. How often are all nutrition services staff at this school required to earn continuing education credits on nutrition services?

Every year 1

Every 2 to 3 years 2

Every 4 to 5 years 3

More than every 5 years 4

Other time frame 5

No specified time 6

IF SOMEONE AT THIS SCHOOL DOES NOT COORDINATE FOOD SERVICE (Q61 IS “NO”), SKIP TO Q83.

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

Yes 1

No 2 SKIP TO Q83

SHOW CARD 3

59. 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.

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

Less than high school 1 SKIP TO Q78

High school or GED 2 SKIP TO Q78

More than high school 3

59. Do you have an undergraduate degree?

Yes 1

No 2 SKIP TO Q75

59. 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

59. Did you have an undergraduate minor?

Yes 1

No 2 SKIP TO Q73

59. 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

59. Do you have a graduate degree?

Yes 1

No 2 SKIP TO Q75

59. In what area or areas?
    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

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

Yes 1

No 2

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

Yes 1

No 2

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

Yes 1

No 2

59. Are you a certified dietary manager?

Yes 1

No 2

59. Are you a certified food safety manager?

Yes 1

No 2

59. 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.

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

Yes No

1. Menu planning for healthy meals? 1 2

2. Cultural diversity in meal planning? 1 2

3. Implementing the Dietary Guidelines for Americans
   in school meals? 1 2

4. Using the cafeteria for nutrition education? 1 2

5. Nutrition services for students with special dietary needs? 1 2

6. Selecting and ordering food? 1 2

7. Healthy food preparation methods? 1 2

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

9. Making school meals more appealing? 1 2

10. Customer service? 1 2

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

12. Financial management? 1 2

13. Personnel management? 1 2

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

15. Food safety? 1 2

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

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

(Q81 continued)

Yes No

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

19. Procedures for responding to food recalls? 1 2

20. Personal safety for nutrition services staff? 1 2

21. Implementing local wellness policies? 1 2

22. Promoting locally or regionally grown produce? 1 2

23. Sourcing foods locally or regionally?…………………………….1 2

24. Using produce from school gardens? 1 2

25. Skills to prepare fresh fruits and vegetables? 1 2

SHOW CARD 4

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

Menu planning for healthy meals 1

Cultural diversity in meal planning 2

Implementing the Dietary Guidelines
for Americans in school meals 3

Using the cafeteria for nutrition education 4

Nutrition services for students
with special dietary needs 5

Selecting and ordering food 6

Healthy food preparation methods 7

Increasing the percentage of students
participating in school meals 8

Making school meals more appealing 9

Customer service 10

Competitive food policies to create
a healthy food environment 11

Financial management 12

Personnel management 13

(Q82 continued)

Facility design and layout,
including equipment selection 14

Food safety 15

Procedures handling severe food allergy
reactions 16

Food preparation methods for students
with food allergies 17

Using Hazard Analysis and Critical
Control Points (HACCP) 18

Procedures for responding to food recalls 19

Personal safety for nutrition services staff 20

Implementing local wellness policies 21

Promoting locally or regionally
grown produce 22

Sourcing foods locally or regionally 23

Using produce from school gardens 24

Skills to prepare fresh fruits and vegetables 25

None of these 26

59. 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.

National Services School Questionnaire—National Review Version 0