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Survey of Institutional Food Service Providers (Page 4 of 4)□ More products available that are partially processed (carrot sticks, salad mix)□ One place to order from multiple farmers (ie, farmer cooperatives)□ Lower transportation costs□ Financial incentives for purchasing local food□ Interest from my customers□ Better taste□ Longer shelf life□ Additional facilities, equipment, or staff□ Ability to purchase in small quantities, or special varieties□ Support for or pressure to buy local foods from management□ Other (please describe)14. What barriers currently prevent you from purchasing foods directly from local producers?(Check all that apply)□ Budget□ Internal purchasing policies□ I don’t know any farmers□ Lack of local producers in this area□ Lack of products available during certain times of the year□ Convenience (I prefer one-stop shopping with my regular broker)□ Lack of staff or facilities to handle much fresh produce□ Other (please describe)15. Can we share your name and the list of what you would like to buy with local producers?□ Yes □ NoFarm Conclusions to School and Sample RecommendationsTools and Resources16. If you would like to know more about New Mexico agricultural products, would youlike to sample some of these products when they are in season?□ Yes □ NoTh a nk you for taking the time to fill out this survey. Your participation is very importantto us. Please place the completed survey in the enclosed envelope and return it to Farmto Table, 3900 Paseo del Sol, Santa Fe, NM 87507. If you have any additional commentsregarding this survey or purchasing locally available foods, feel free to write them downhere.Adapted from “Survey of Institutional Food Service Providers,” Central New MexicoInstitutional Directory 2007, Farm to Table, New Mexico Department of Agriculture.Available at: http://www.farmtotablenm.org/central_nm_directory_oct07.pdfwww.farmtoschool.org 127
Student Knowledge Survey (Page 1 of 1)Farm to Conclusions School Sample and Tools Recommendationsand ResourcesDirections: This is a survey to find out what you know. Circle the letterthe one best answer.1. Fruits and vegetables contain vitamins and _________.a. proteinb. fiberc. cholesterold. fate. I don’t know2. Fruits and vegetables that are high in Vitamin A are ________ in color.a. red and whiteb. blue and light brownc. yellow-orange and dark greend. brown and purplee. I don’t know3. Which ONE of these foods is a healthy snack?a. Ice creamb. Potato chipsc. Fresh fruitd. Fruit Roll-upse. I don’t know4. The healthiest juice to buy has ___________ on the label.a. 100% fruit juiceb. contains fruit juicec. 100% fruit punchd. tastes greate. I don’t know5. A fruit salad will be higher in Vitamin C if you add _____ to it.a. applesb. grapesc. bananasd. orangese. I don’t knowAdapted from “Hawthorne Unified School District Student Knowledge Survey,” availableat: http://socialmarketing-nutrition.ucdavis.edu/Tools/Downloads/Hawthorne_Unifi e d_School_District.pdf Giarratano Russell, S. 2004. Validity and Reliability of aKnowledge survey for Hawthorne Unified School District. Unpublished.128 Bearing Fruit: Farm to School Evaluation Resources and Recommendations
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Bearing Fruit:Farm to School Progra
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BEARING FRUITFarm to School Program
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Table of ContentsAcknowledgements..
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Executive Summaryincorporate nutrit
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I. Introduction to Farmto School Ev
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I. Introduction toFarm to School Ev
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Teacher ImpactsChanges in knowledge
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Previous Page: 3rd grade students f
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Resources and Tools for Measuring F
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Resources and Tools for Measuring F
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c) Farming and marketing operations
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ADD IMAGE HERE...ADD CAPTIONS FORBO
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Table 2: Program profiles and evalu
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Review of Farm to School Evaluation
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Comparative Research:Nutrition Educ
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Comparative Research: Nutrition Edu
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Comparative Research: Salad Bars an
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Students Report Changes in Eating B
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Teacher ImpactsReview of Farm to Sc
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Comparative Research: Verbal Prompt
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Previous page: Students pick lettuc
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Conclusions and Recommendations►
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EndnotesEndnotes1.2.3.4.5.6.7.8.9.1
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Endnotes31.32.33.34.35.36.37.38.39.
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Endnotes79.80.81.82.83.84.85.86.87.
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Previous page: A student from the K
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ASA-NC: APPALACHIAN SUSTAINABLE AGR
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BTV-VT: BURLINGTON SCHOOL DISTRICT,
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COM-CA: COMPTON UNIFIED SCHOOLDISTR
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CSA-CA: CSA IN THE CLASSROOM PROGRA
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ESY-CA: THE EDIBLE SCHOOLYARD AT MA
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FTK-PA: FARM TO KINDERGARTEN INITIA
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LSB-CA: LOS ANGELES UNIFIED SCHOOL
Page 85 and 86: MLS-MT: MISSOULA COUNTY FARM TO SCH
Page 87 and 88: RHM-CA: RIVERSIDE HARVEST OF THEMON
Page 89 and 90: SFP-NY: SCHOOL FOOD PLUS PROGRAM,NE
Page 91 and 92: VEN-CA: VENTURA UNIFIED SCHOOL DIST
Page 93 and 94: Notes
Page 95 and 96: NY Survey of K-12 Food Service Dire
Page 105 and 106: OK Survey of Institutional Food Ser
Page 113 and 114: Survey of K-12 Food Service Provide
Page 119 and 120: National Farm to School Web Survey
Page 125 and 126: K-12 Food Service Directors Needs A
Page 131 and 132: Survey of Fruit, Vegetable, and Nut
Page 133 and 134: Survey of Institutional Food Servic
Page 135: Survey of Institutional Food Servic
Page 139 and 140: Outcome Expectations for Eating Fru
Page 141 and 142: Outcome Expectations for Eating Fru
Page 143 and 144: General Knowledge of Healthy Eating
Page 145 and 146: Student Dining Evaluation (Page 1 o
Page 147 and 148: Fresh From the Farm Student Survey
Page 149 and 150: Fresh From the Farm Student Survey
Page 151 and 152: Harvest of the Month Student Evalua
Page 153 and 154: Harvest of the Month Student Evalua
Page 155 and 156: Student Survey (Page 1 of 5)Farm to
Page 161 and 162: Self Efficacy Survey - Eating Fruit
Page 163 and 164: Diet History Questionnaire (Page 1
Page 165 and 166: Estimating Fruit & Vegetable Consum
Page 167 and 168: Food Recognition Form (Page 2 of 3)
Page 169 and 170: Kids Questionnaire (Page 1 of 1)Far
Page 171 and 172: Fruit and Vegetable Consumption Sur
Page 173 and 174: Teacher Focus Group Questions and G
Page 175 and 176: Sample School Wellness Policy (Page
Page 177 and 178: Sample School Wellness Policy (Page
Page 179 and 180: Sample State Policy (Page 1 of 3)HO
Page 181 and 182: Sample State Policy (Page 3 of 3)Fa
Page 183 and 184: Rethinking School Lunch Calculator
Page 185 and 186: Rethinking School Lunch Calculator
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Seasonal Use of Locally Grown Fruit
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Local Food Purchases Record (Page 1
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Classroom/School Waste Audit (Page
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Salad Bar Coordinator Interview (Pa
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Farmer Survey (Page 1 of 3)Name:Dat
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Farmer Survey (Page 3 of 3)PricingF
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Healthy City Parent Survey (Page 2
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Citizen Interview (Page 2 of 2)Farm
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Project Partner Interview (Page 1 o
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Volunteer Interview (Page 1 of 1)Fa
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Notes
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Notes
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The national farm to school communi
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