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Harvest of the Month Student Evaluation (Page 1 of 4)Confidentiality information to be explained to studentsWe would like for you to complete this survey. You may skip questions you do not want to answer butwe hope that you will answer all of them. Any information about who you are will be kept secret. Wewill not share you name or identification number. They will only be used for reports.Funded by the U.S. Department of Agriculture Food Stamp Program, an equal opportunity Providerand employer, through the California Nutrition Network for Healthy, Active Families.Student identification number___________________________________We want you to tell us what you know about healthful eating.Please bubble your answer1. Eating fruits and vegetables can help decrease your chances of getting heartdisease or cancer.O TrueO FalseO Don’t know2. Fruits and vegetables that are high in Vitamin A are __________ in color.O Red and whiteO Blue and light brownO Yellow-orange and dark greenO Brown and purpleO I don’t know3. Almost all fruits and vegetables contain a lot of vitamins and ____________.O ProteinO FiberO CholesterolO FatO Don’t know4. Which of the following fruits and vegetables are grown in California:O SpinachO ApplesO PearsO All of the above5. Fruits and vegetables, like apples and pears, are best when eaten with the peelbecause that is where most of the fiber and antioxidants are.O TrueO FalseO Don’t knowFarm Conclusions to School and Sample RecommendationsTools and Resourceswww.farmtoschool.org 141
Harvest of the Month Student Evaluation (Page 2 of 4)Farm to Conclusions School Sample and Tools Recommendationsand Resources6. How much do you like these fruits and vegetables? Please bubble your answer.I do not likethis☹I like this alittleI like thisa lot☺I don’t knowwhat this is?Acorn Squash O O O OAsparagus O O O OAvocados O O O OBeets O O O OBroccoli O O O OCabbage O O O OCarrots O O O OCherries O O O OCooked Greens O O O OCorn O O O ODried Plum O O O OGrapefruit O O O OGreen Beans O O O OMandarins (Tangerines) O O O OMelons O O O OMushrooms O O O ONectarines O O O OOnions O O O OPeas O O O OPeppers O O O OPersimmons O O O OPlums O O O OPotatoes O O O OPumpkins O O O ORadishes O O O OSalad Greens O O O OSpinach O O O OSweet Potatoes O O O OTomatoes O O O OZucchini O O O O142 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
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MLS-MT: MISSOULA COUNTY FARM TO SCH
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RHM-CA: RIVERSIDE HARVEST OF THEMON
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SFP-NY: SCHOOL FOOD PLUS PROGRAM,NE
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VEN-CA: VENTURA UNIFIED SCHOOL DIST
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Notes
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NY Survey of K-12 Food Service Dire
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NY Survey of K-12 Food Service Dire
Page 99 and 100: 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 and 136: Survey of Institutional Food Servic
Page 137 and 138: Student Knowledge Survey (Page 1 of
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: Fresh From the Farm Student Survey
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
Page 187 and 188: Seasonal Use of Locally Grown Fruit
Page 189 and 190: Local Food Purchases Record (Page 1
Page 191 and 192: Classroom/School Waste Audit (Page
Page 193 and 194: Salad Bar Coordinator Interview (Pa
Page 195 and 196: Farmer Survey (Page 1 of 3)Name:Dat
Page 197 and 198: Farmer Survey (Page 3 of 3)PricingF
Page 199 and 200: Healthy City Parent Survey (Page 2
Page 201 and 202:
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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