A. Summary of the Data Collection Plan

APPENDIX A
SUMMARY OF DATA COLLECTION PLAN
(TABLE)

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SUMMARY OF THE DATA COLLECTION PLAN
Main
Study
Objective*

Study
Sample
Group(s)

Completed
Sample/
Respondent

2

2

300 FSMs

Expanded
Menu Survey

2 and 3

3

975 FSMs

SFA Director
Survey

1

1, 2, 3

502 SFA
directors

FSM Survey

1

2, 3

1,200 FSMs

Principal
Survey

1

2, 3

1,080
principals

Group 2
Planning
Interview
SFA Director
Cost Interview
preparation
forms
SFA Director
and Business
Manager Cost
Interview

n.a.

2

100 SFA
directors

3

3

3

Previsit FSM
Questionnaire
FSM Cost
Interview

Principal Cost
Interview

Instrument

Estimated
Respondent
Burden

Target
Completion
Rateb

Selfadministered,
web-baseda

8 hours
(including
training)

95%

Selfadministered,
web-baseda

10 hours
(including
training)

95%

Mode

Comments

Menu Surveys
Basic Menu
Survey

Supported by video training
and telephone and online
technical assistance and
follow-up.
Sample includes FSMs in
900 main Group 3 SFAs
plus, for 25 percent of SFAs,
an additional FSM in a
central or production kitchen 1
(75 FSMs).

Staff Surveys/Interviews

1

Selfadministered,
web-based
Selfadministered,
web-baseda

50 minutes

90%

20 minutes

95%

Selfadministered,
web-based
Telephone

30 minutes

90%

20 minutes

100%

300 SFA
directors

In person

10 minutes

100%

3

300 SFA
directors/
business
managersd

In person

3.25 hours

100%

3

3

900 FSMs

Telephone

15 minutes

95%

3

3

975 FSMs

In person

30 minutes

95%

3

3

900
principals

Telephone

45 minutes

95%

The FSM Survey will be
integrated into the webbased Menu Survey and will
not appear to the respondent
as a distinct instrument.

Burden estimate includes
compiling information. This is
comprised of the SFA
Staffing and Operations
Interview, SFA On-site
Indirect Cost Questionnaire,
Offbudget District Staff
Interview, Preliminary Food
Service Expense Statement,
and the SFA Food Cost
worksheet.

Sample includes FSMs in
900 main Group 3 SFAs
plus, for 25 percent of SFAs,
an additional FSM in central
or production kitchen (75
FSMs).

Central kitchen: Kitchen where food is prepared to be sent off-site only; food is not served onsite.
Production kitchen: Kitchen where food is prepared to be served onsite and sent off-site.

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Main
Study
Objective*

Study
Sample
Group(s)

Completed
Sample/
Respondent

Follow-up
SFA Cost
Interview
preparation
form
Follow-Up
SFA Director
and Business
Manager Cost
Interview

3

3

285 SFA
directors

Selfadministered
forms

3

3

285 SFA
directors/
business
managerse

Telephone,
with
Go-To
Meeting

A la Carte
Foods
Checklist
Vending
Machine
Checklist
Other Sources
Checklist

1

2, 3

1,200 FSMs

1

2, 3

760 schools

1

2, 3

760 schools

Cafeteria
Observation
Guide

1

2, 3

1,200
schools

24-Hour
Dietary Recall
Day 1
Day 2
Point of Sale
Form

4

2

4

2

Food Diary
Day 1
Day 2

4

2

Child/Youth
Interview
Parent
Interview

4

2

4

2

Instrument

Mode

Estimated
Respondent
Burden
10 minutes

Target
Completion
Rateb

2 hours

95%

Comments

95%

Burden estimate includes
compiling information and
sending financial
statement.This is comprised
of the Follow-up SFA On-site
Indirect Cost Questionnaire,
Follow –up Food Service
Expense Statement, and the
Food Service Revenue
Statement.

Competitive Foods Checklists and Cafeteria Observations
Selfadministered,
web-based1
Selfadministered
forms
Selfadministered
forms
On-site
observation

n.a.

95%

Response burden included in
the Menu Surveys.

50 minutes
(including
training)
n.a.

80%

Completed by school staff.

80%

20 minutes
(FSM)

100%

Response burden included
with the Vending Machine
Checklist.
Completed by field staff, but
requires conversation with
FSMs to identify
reimbursable foods.

Student and Parent Interviews
2,400
students
600 students
300 schools

800 parents
200 parents

2,400
students
2,400
parents

40—55
minutes
45 minutes
5 minutes
(FSM)

87%
85%
100%

Selfadministered
forms

10 minutes

n.a.

In person

10 minutes

87%

In person
(parents of
elementary
students) and
telephone
(parents of
middle and
high school
students)

25 minutes

87%

In person
telephone
On-site
observation

2

Recalls with elementary
school children will include
parental assistance.
Field staff will identify the
sources/locations in the
school where students may
obtain foods and beverages
with FSM assistance.
Nonquantitative food diary
completed by parents of
elementary school children to
assist with the dietary recall
interview.

Instrument

Main
Study
Objective*

Study
Sample
Group(s)

Completed
Sample/
Respondent

Mode

Estimated
Respondent
Burden

Target
Completion
Rateb

Comments

Plate Waste Observations
Plate Waste
Observations

4

3

168 schools
in 56 SFAs

On-site
observation

10 minutes
(FSM)

100%

FSMs will confirm menu
items and portion sizes as
part of Menu Survey

Field staff will complete form
based on verbal request to
FSMs.

5,040
lunches and
3,360
breakfasts
Other Data
Reimbursable
Meal Sale
Data Form
Height and
Weight
Measurement
s
Administrative
Data on Food
Prices

4

2

2,280
students

In person

10 minutes
(per school)

95%

4

2

2,400
students

In person

3 minutes

87%

3

3

300 SFA
directors

n.a.

100%

SEA Finance
Officer Indirect
Cost Survey

3

3

48 SEA
Finance
Officersc

Field staff will
collect from
SFA directors
or other
designated
staff during
on-site visits
Phone
interview

20 minutes

95%

Burden included in SFA
Director and Business
Manager Cost Interview

*The main study objectives are: Study Objective 1: SFA, school, and foodservice characteristics; Study Objective 2: Food and nutrient
content of meals offered and served; Study Objective 3: Meal costs and revenues; and Study Objective 4: Student characteristics
(including weight status), participation, satisfaction (including plate waste), and dietary intakes.
a

Respondents who are asked to complete a web-based survey will have the option to complete a hard-copy form if they prefer.

b

Completion rates are among recruited SFAs and schools and consenting students and parents.

c

The number of State agencies (SAs) may be less than 48 depending on the number of States with SFAs selected for the Group 3 sample.

d

SFAs without completed interviews will be replaced.

e

It is anticipated that there will be an analysis sample of 300 for the primary costs analyses and imputation will be used to fill in missing data
in the follow-up.

FSM = foodservice manager; SFA = school food authority; SA = State Child Nutrition agency; SEA = State Education Agency
n.a. = not applicable.

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