State Agencies (Prinicpal & Teachers) REV 2

Site: ____________________ OMB Control # 0584-0524

Date:____________________ Expiration Date: 04/30/2013

Attachment J – Food Service Staff In-Depth Telephone Interview Guide

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 at 30 minutes, including the time for reviewing instructions and completing the information.

Section I. Getting to know each other (5 minutes)

Hello, my name is _____________ and I’m a researcher from the Michael Cohen Group. We are conducting an independent evaluation of the 5^th and 6^th Grade Garden-Based Nutrition Curriculum that is taking place in your school. As part of that evaluation, I am interested in learning about your experience with the 5^th and 6^th Grade Garden-Based Nutrition Curriculum.

I want to assure you that anything you say will be kept secure and only used for research purposes except as otherwise required by law. Nothing you say in this interview will ever be reported in conjunction with your name, so please feel free to speak openly and honestly. Any questions before we begin?

Let’s start with some general questions:

• What is your role at the school?

(Probe: What are your responsibilities?)

• How much of your job is involved in interacting with the students?

• How much control do you have over what the students eat at school?

(Probe: Do the students have any say? Do they have any interest?)

(Probe: Do you use any food from local farms?)

Section II. The 5^th and 6^th Grade Garden-Based Nutrition Curriculum (10 minutes)

I want to switch gears for a minute. We’re interested in learning about the 5^th and 6^th Grade Garden-Based Nutrition Curriculum lesson plans and how those were implemented in your school.

1. How was your experience using the school garden in this curriculum?

• (Probe: Tell me about your biggest success and biggest challenge.)

2. How was your experience working with the students during the lessons?

• (Probe: Were there any tasks that were particularly fun or particularly challenging?)

3. What were the students most interested in when working with the food service staff?

4. Tell me about how it was to do these lessons while still completing your normal job responsibilities.

• (Probe: Was it difficult to prepare? Did you have enough time?)

5. Did you have enough support from the classroom teacher(s) when working with the students? Why, or why not?

• (Probe: Were the curriculum materials clear?)

Section III. Posters (5 minutes)

1. Tell me about your experience working with the students to create the posters for the cafeteria?

• (Probe: Were they completed? If not, why?)

2. Were you able to add the fruit or vegatible that was suggested in the poster into school lunch or breakfast? If not, why?

3. How did other students, those not in the nutrition classrooms, respond to the posters?

Section IV. Food Choice Changes (5 minutes)

1. Has anything changed about the way food is chosen or served since the 5^th and 6^th Grade Garden-Based Nutrition Curriculum?

2. Have you noticed students making healthier beverage choices since 5^th and 6^th Grade Garden-Based Nutrition Curriculum started?

3. How do you think the students make their food choices?

Section VI. Wrap up (5 minutes)

1. Do you feel that you were adequately involved with the 5^th and 6^th Grade Garden-Based Nutrition Curriculum curriculum?

2. Did you find the 5^th and 6^th Grade Garden-Based Nutrition curriculum practical/realistic?

3. What changes or modifications, if any, would you suggest to improve the 5^th and 6^th Grade Garden-Based Nutrition Curriculum? Why those?

• (Probe: On materials, training, additional etc.)

You have been great and have helped me a lot. Thanks so much for talking with me today!