Questions 9 - 16:
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| 9. |
Does your school have vending machines which are accessible to students? If so, what types of foods are available in the machines? |
| 10. |
What sort of training is required to be a food service manager in a school? |
| 11. |
What percentage of school meals contain:
| A. |
lean meats? |
| B. |
low fat dairy products? |
| C. |
whole grain foods? |
| D. |
fruits? |
| E. |
vegetables? |
|
| 12. |
What role do students play in decisions about menu planning and serving methods? |
| 13. |
Does your school menu contain nutritional information about the foods that are served? |
| 14. |
Does your school district participate in a “Farm to School” program using produce grown by local farmers? |
| 15. |
What are the USDA guidelines for labeling foods as “organic”? |
| 16. |
How is nutrition part of each grade’s curriculum? |