FFVP-CFD_Appendix_A_SummaryOverview

FFVP-CFD_Appendix_A_SummaryOverview.docx

Evaluation of the Pilot Project for Canned, Frozen, or Dried (CFD) Fruits and Vegetables in the Fresh Fruit and Vegetable Program (FFVP)

FFVP-CFD_Appendix_A_SummaryOverview

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appendix a

STUDY OBJECTIVES, RESEARCH QUESTIONS, OUTCOME MEASURES,
DATA SOURCES, AND PLANNED ANALYSES



Exhibit A.1 Study Objectives, Research Questions, Outcome Measures, Data Sources, and Planned Analysis

Research Questions

Unit of Analysis

Outcome Measures

Data Sources

Analysis

Study Objective 1: Examine the impacts on fruit and vegetable consumption (and plate waste) at the schools participating in the pilot project

1a. Do students eat comparable amounts of fruits and vegetables under the standard FFVP compared to the CFD pilot conditions?

Student

Total cup equivalents of fruits and vegetables consumed per FFVP day in school

Mean and distribution of cup equivalents of fruits and vegetables consumed in school by type and form (fresh, canned, frozen, or dried)

Regression coefficient for fall to spring difference in cup equivalents of fruits and vegetables consumed

Mean usual in-school intakes of energy and key nutrients on FFVP snack days

Mean Healthy Eating Index (HEI)-2010 scores (total) for in-school consumption

In-school diary/dietary recall

Student-level FFVP Snack Form (Observations for Recall (and Plate Waste


Regression analysis (fall vs. spring) controlling for fruit/vegetable type, portion size, days offered, and week collected

Descriptive cross-tabulations (fall and spring) of mean energy, key nutrients, and HEI score for in-school consumption

1b. How do the foods (fruits and vegetables) offered in the pilot compare to those under standard FFVP conditions – what is offered; what is the nutrient profile of the average fruit/vegetable; how do fruit and vegetable selections in a typical week compare between the standard and pilot conditions for variety, nutritional value?

School

(Daily/weekly menu)

Percentage of daily meal and FFVP snack menus offering various fruits and vegetables by type and form (fresh, canned, frozen, or dried)

Percentage of daily FFVP menus offering choices, median different items per day, and median different items per week

Mean calorie and nutrient content of daily FFVP fruits and vegetables offered (including calorie-adjusted comparisons) on standard FFVP vs. pilot days

Mean calorie and nutrient content of daily FFVP fruits and vegetables served to/taken by students on standard FFVP vs. pilot days

School-level Reimbursable Fruit and Vegetables Form

Reimbursable Fruit and Vegetables Form (Observations)

School and FFVP menus

Descriptive cross-tabulations (fall and spring)

Regression analysis (fall vs. spring), controlling for days offered and week collected




1c. How does what is offered versus what is taken and consumed compare?

i. Average number of servings per student offered (on serving day)?

ii. Average number of servings per student selected (on serving day)?

iii. Average number of servings per student left over (on serving day)?

School

(Daily menu, FFVP serving days)

Mean number of servings of fruits and vegetables per student in FFVP snacks offered and served/taken

Mean number of servings per student of FFVP fruits and vegetables left over

Same as those listed under 1b and Daily Meal Count From

Descriptive cross-tabulations (fall and spring)

1d. What is the impact of the pilot on plate waste of FFVP fruits and vegetables?

Student Classroom


Percentage of fruits and vegetables wasted per FFVP day at-school (in cup equivalents, total and by form and minor food group)

Percentage of fruits and vegetables wasted at FFVP snacks ( in cup equivalents, total and by form and minor food group, by snack location, and by snack timing)

Top 5 fruit and vegetables at FFVP snacks uneaten and with highest percentage plate waste (total and by form and minor food group, by snack location, and by snack timing)

Mean and percentage of energy and key nutrients wasted relative to offered (total and by form and minor food group, by snack location, and by snack timing)

In-school diary/dietary recall

Student-level FFVP Snack Form (Observations for Recall (and Plate Waste)

Impact analysis (i.e. fall vs. spring)

Descriptive cross-tabulations

Study Objective 2. Describe the impacts of the pilot project on school participation in FFVP

What is the impact of the CFD pilot on FFVP participation levels?

School Student

FFVP student participation rate (i.e. percentage of students who took a fruit and/or vegetable snack when it was offered, based on student self-reports)

Frequency of FFVP program participation

Usual proportion of fruits and vegetables eaten

Reasons for not participating in FFVPa

Student-level FFVP Snack Form (Observations)

In-school diary/dietary recall

Student Survey

Parent Survey

Impact analysis (fall vs. spring)

Descriptive cross-tabulations (fall and spring)

Study Objective 3. Describe the implementation strategies used by the schools participating in the pilot project

3a. Under the pilot conditions:

i. Are CFD options offered alone or in combination with each other?

ii. Are CFD options offered alone or in combination with fresh options?

iii. Is the number of items, variety, and/or nutrients available/offered affected?

iv. What is offered, and what is the combination of CFD and fresh (all canned, all frozen, all dried, all fresh, mostly one or the other, another combination?)

v. When are CFD items offered (regularly, only close to weekends and/or holidays, other) and how are schools making these decisions (price, convenience, school schedule, student preference, delivery schedule, storage, other)?

vi. What is offered, and what is the combination of CFD (all canned, all frozen, all dried, mostly one or the other, another combination?)

School

Daily/weekly menu

Percentage of daily FFVP snack menus offering fruits and vegetables only in order of frequency by type and form, separately for CFD-only and CFD and fresh

Percentage of daily FFVP menus offering choices, median different items per day, and median different items per week

Daily mean calories and distribution of key nutrients offered of fruits and vegetables offered at FFVP snack

Percentage of daily FFVP snack menus offering fresh and CFD fruits and vegetables by various combinations (all fresh, all canned, all frozen, all dried, and top 3 combinations) per day and per week

Percentage of schools offering CFD fruits and vegetables by time of day (before lunch, after lunch, or both)

Percentage of daily FFVP snack menus offering CFD fruits and vegetables only by various combinations (all canned, all frozen, all dried, and top 3 combinations) per day and per week

School-level Reimbursable Fruit and Vegetables Form

Reimbursable Fruit and Vegetables Form (Observations)

FFVP menus

FSM Survey

Descriptive cross-tabulations of spring pilot data

3b. Comparing normal and pilot conditions:

i. What is the average number of days offered per week?

ii. How are foods (fruits and vegetables) prepared?

iii. Are condiments added or offered (i.e., herbs, spices, dressings) during preparation?

iv. What is the MyPlate cup equivalents serving size (on serving day)?

School Daily/weekly menu

Percentage of schools daily meal and FFVP snack menus offering CFD fruits and vegetables by number of days per week

Percentage of schools daily meal and FFVP snack menus offering CFD fruits and vegetables by preparation method (e.g. cooked vegetables from fresh or frozen)

Percentage of schools daily meal and FFVP snack menus offering CFD fruits and vegetables with condiments and/or seasoning used in preparation

Mean cup equivalents of fruits and vegetables offered at daily meals and FFVP snack by type and form (fresh, canned, frozen, or dried)

School-level Reimbursable Fruit and Vegetables Form

Reimbursable Fruit and Vegetables Form (Observations)

School and FFVP menus


Descriptive cross-tabulations comparing fall vs. spring

Study Objective 4. Measure and describe the acceptance of the pilot project by key stakeholders

4a. What is the level of acceptance of the pilot?

Stakeholders

Acceptance measures comparable to those used in the prior FNS FFVP evaluation, for example,; staff, parent, and student overall opinions of FFVP; staff and student opinions about quality of fruits and vegetables; and student satisfaction with FFVP

Percentages of schools and districts that perceive fewer barriers to participation and access, for example, inadequate quality, variety, amounts, or storage space for fruits and vegetables; high prices, level of preparation effort; purchasing rules

Percentages of schools and districts that perceive fewer costs with the pilot, overall and by reason

Surveys of: State CN Directors, SFA directors, food service managers, principals, parents, students, and teachers

Qualitative interviews

Comparison of spring pilot data to FNS-published data

Descriptive tabulations of spring pilot surveys


a General information on applications for, and participation in, the pilot will be available from the State CN Director Survey.

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AuthorSharon Clark
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File Created2021-01-27

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