State Name
State CMS ID
District CMS ID
School CMS ID
Spanned School
School Enrollment
Highest Grade in Sampled School
Lowest Grade in Sampled School
Region
Urban locale stratum
District Type
School Level
Sampled Primary Sampling Unit
School-level weight
Mail - CAPI Complete
Job title
Sch offer bfast
Sch offer a la carte bfast
Sch partic in USDA Sch Bfast Prog
Sch offer other bfast meals
Sch serve bfast - Cafeteria
Sch serve bfast - Classrooms
Sch serve bfast - Other
Sch serve bfast - Specify
Students allowed bfast into classrooms
How long to eat bfast once seated
Each day for bfast students off whole grain foods
Sch offer lunch
Sch offer a la carte lunch
Sch partic in USDA NSLP
Sch offer other lunch meals
Time start serving lunch - hour
Time start serving lunch - minute
Time stop serving lunch - hour
Time stop serving lunch - minute
How long to eat lunch once seated
Each day for lunch students off 2+ entrees
Each day for lunch students off 2+ non-fried veg
Each day for lunch students off 2+ fruits or 100% fruit juice
Each day for lunch students off veg entrée
Each day for lunch students off whole grain foods
Describe sale of deep fried foods
Low-fat salad dressing avail
Outside food service mgmt operate NSP
Sch offer brand-name fast foods
Days brand-name fast foods off - A la carte bfast
Days brand-name fast foods off - Bfast meals
Days brand-name fast foods off - A la carte lunch
Days brand-name fast foods off - Lunch meals
Sch partic in NSLP After-School Snack Prog
Sch offer supper in after-school prog
Sch offer meals/snacks at summer sch prog
Group w resp for foods to order
Half-pints of milk ordered - Whole white
Half-pints of milk ordered - 2% or one and half %
Half-pints of milk ordered - 1% or half-%
Half-pints of milk ordered - Skim white
Half-pints of milk ordered- Whole chocolate or whole flavored
Half-pints of milk ordered - 2% or one and half % chocolate or flavored
Half-pints of milk ordered - 1% or half-% chocolate or flavored
Half-pints of milk ordered - Skim chocolate or flavored
Half-pints of milk ordered - Buttermilk
Half-pints of milk ordered - Lactose-free
Half-pints of milk ordered - Soy
Half-pints of milk ordered- Other
NS prog use food grown in sch garden
Food prep at sch for bfast or lunch
Group w primary resp for cooking foods
R can answer questions about food prep proc
Past 30 days use non-stick spray or pan liners vs grease or oil
Past 30 days use veg oil vs shortening, butter or margarine
Past 30 days use part-skim or low-fat cheese vs reg cheese
Past 30 days use skim, low-fat, soy, or nonfat dry milk vs whole milk
Past 30 days use ground turkey or lean ground beef vs reg ground beef
Past 30 days use beans, soy, other meat extenders vs meat
Past 30 days use fresh or frozen veg vs canned veg
Past 30 days use fresh or frozen fruit vs canned fruit
Past 30 days use low-sodium canned veg vs reg canned veg
Past 30 days use other seasoning vs salt
Past 30 days use low-fat or nonfat yogurt, mayo, or sour cream vs reg
Past 30 days sugar reduced or low-sugar recipes used
Past 30 days fats and oils reduced or low-fat recipes used
Past 30 days salt reduced or low-sodium recipes used
Past 30 days meat roasted, baked, or broiled vs fried
Past 30 days meat roasted on rack so fat drained
Past 30 days fat drained from browned meat
Past 30 days fat trimmed or lean meat used
Past 30 days skin removed or skinless poultry used
Past 30 days solid fat spooned
Past 30 days fat skimmed off broth, soup, stew or gravy
Past 30 days potatoes boiled, mashed or baked vs fried
Past 30 days other veg steamed or baked
Past 30 days veg prep without butter, margarine or sauce
Past 30 days use HAACP- based recipes
Students off a la carte - 100% fruit juice or 100% veg juice
Students off a la carte - Soda or fruit drinks not 100% juice
Students off a la carte - Sports drinks
Students off a la carte - Coffee or any tea
Students off a la carte - Sugar-sweetened bev
Students off a la carte - Energy drinks
Students off a la carte - Fruit
Students off a la carte - Whole grain bread products
Students off a la carte - Bread products not whole grain
Students off a la carte - Low-fat baked goods
Students off a la carte - Baked goods not low in fat
Students off a la carte - Low-fat or nonfat yogurt
Students off a la carte - Pizza, hamburgers or sandwiches
Students off a la carte - Peanuts or peanut butter
Students off a la carte - Lettuce, veg, or bean salads
Students off a la carte - Veg with low-fat dip
Students off a la carte - Deep fried french fried potatoes
Students off a la carte - Oven-baked french fried potatoes
Students off a la carte - Other veg
Students off a la carte - Chocolate candy
Students off a la carte - Other candy
Students off a la carte - Salty snacks low in fat
Students off a la carte - Salty snacks not low in fat
Students off a la carte - Snacks low in sodium
Students off a la carte - Low-fat or fat-free ice cream, frozen yogurt or sherbet
Students off a la carte - Ice cream or frozen yogurt not low in fat
Students off a la carte - Frozen water ices or slushes w/o juice
Butter or margarine avail in serving line or tables
Butter or margarine avail if students ask
Salt avail in serving line or tables
Salt avail if students ask
Sch has self-serve salad bar
In serving line fruits and veg near cashier
In serving line attractive displays used for fruit and veg
In serving line hlth foods labeled w appealing names
Sch has cafeteria
Peak meal time how full is cafeteria
Past 12 months students visited cafeteria to learn
NS staff receive basic food safety training
Basic food safety training prov in language other than English
Cert food safety mgr present while food prep
Cert food safety mgr present while food serv
Past 12 months hlth dept inspect cafeteria
Past 30 days staff conducted food safety self-inspection of cafeteria
Sch use electronic point of sale system for foods or bev in cafeteria
System allow parents to restrict food or bev purchased
Past 12 months food stored in plastic, glass or metal containers
Written plan for feeding students if unplanned sch dismissal or sch closure
Written plan for impl of HACCP-based prog
Written plan for students with severe food allergies
Food allergies-prov separate allergen-free table
Food allergies-use special sanitation proc in kitchen and dining area
Food allergies-identify students in serving line
Food allergies-make avail food ingredient list or food labels
Food allergies-make changes in foods off
Cafeteria has hand washing facility or hand sanitizing stations
Sch off free source of drinking water in cafeteria
Past 2 years helped develop, communic, or impl NS pol or activ - Students
Past 2 years helped dev, communic, or impl NS pol or activ - Students' families
Past 2 years helped dev, communic, or impl NS pol or activ - Cmty members
Past 12 months sch NS staff talked/taught - HE class
Past 12 months sch NS staff talked/taught - Other class
Past 12 months sch NS staff talked/taught - HE lesson or unit
Past 12 months sch NS staff talked/taught - Other lesson or unit
Past 12 months sch NS staff worked w HE staff
Past 12 months sch NS staff worked w PE staff
Past 12 months sch NS staff worked w HSV staff
Past 12 months sch NS staff worked w MHSS staff
Past 12 months sch NS staff worked w AFHG
Past 12 months sch NS staff worked w AHA or ACS
Past 12 months sch NS staff worked w Hlth dept
Past 12 months sch NS staff worked w MH or SS agency
Past 12 months sch NS staff worked w College or university
Past 12 months sch NS staff worked w Business
Past 12 months sch NS staff worked w AFHK
Past 12 months sch NS staff worked w Food commodity org
Past 12 months sch NS staff worked w Non-govt org promo farm to sch
Past 12 months sch NS staff worked w County cooperative extensive office
Past 12 months sch NS staff worked w Food pol counsel
Past 12 months sch NS staff worked w Hospital
Past 12 months sch NS staff worked w Serv club
Past 12 months sch NS staff worked w Youth org
Past 12 months sch NS staff worked w Anti-hunger org
Past 12 months collected suggestions from students about sch NS prog
Past 12 months suggestions from sch staff about sch NS prog
Past 12 months suggestions from students' families about sch NS prog
Past 12 months conducted taste-tests with students
Past 12 months conducted taste-tests with students' families
Sch have comm that includes students suggestions for sch NS prog
Sch NS staff make changes in foods off to students w chronic hlth conditions
Sch NS staff make changes in foods off to students who are vegetarians
Past 12 months made menus avilable
Past 12 months made info avail to students on nutr and caloric content
Past 12 months placed posters or materials promo hlth eating habits in cafeteria
Past 12 months placed posters or materials promo hlth eating habits in sch
Past 12 months NS topics during sch announcements
Past 12 months articles about sch NS prog in sch publication
Past 12 months made menus avail to families
Past 12 months made info avail to families on nutr and caloric content
Past 12 months made information avail to families on sch NS prog
Past 12 months met with PTA to discuss sch NS prog
Past 12 months invited family members to sch meal
Someone oversee or coordinate NS
Min level of ed req for newly hired food serv mgr
Req for newly hired food srv mgr - RD credential from ADA
Req for newly hired food srv mgr - SNS credential from SNA
Req for newly hired food srv mgr - SNA cert
Req for newly hired food srv mgr - Complete sch NS training prog off by state
Req for newly hired food srv mgr - Servsafe or other food safety cert
NS staff req to earn continuing ed credits on NS
R is person
R works for - Sch dist
R works for - Sch
R works for - Food serv mgmt company
R works for - Other
R-Highest grade or year of ed completed
R has undergrad degree
R major - Business
R major - Ed
R major - Food serv admin or mgmt
R major - Home econ or family and consumer science
R major - Nutr or dietetics
R major - Other
R major - Specify
R has undergrad minor
R minor - Business
R minor - Ed
R minor - Food serv admin or mgmt
R minor - Home econ or family and consumer science
R minor - Nutr or dietetics
R minor - Other
R minor - Specify
R has graduate degree
R grad degree - Business
R grad degree - Ed
R grad degree - Food serv admin or mgmt
R grad degree - Home econ or family and consumer science
R grad degree - Nutr or dietetics
R grad degree - Other
R grad degree - Specify
R has SNS cred from SNA
R has SNA cert
R has RD from ADA
R has culinary arts degree
R is cert dietary mgr
R is cert food safety mgr
R has other food serv cert
R has other food serv cert-Specify
Past 2 years receive prof dev - Menu planning for healthful meals
Past 2 years receive prof dev - Cultural diversity in meal planning
Past 2 years receive prof dev - Impl new USDA rules for sch meals
Past 2 years receive prof dev - Using cafeteria for nutr ed
Past 2 years receive prof dev - Prog reg and proc
Past 2 years receive prof dev - Selecting and ordering food
Past 2 years receive prof dev - Hlth food prep methods
Past 2 years receive prof dev - Increasing % of students partic in sch meals
Past 2 years receive prof dev - Making sch meals appealing
Past 2 years receive prof dev - Improving presentation of hlth foods
Past 2 years receive prof dev - Customer serv
Past 2 years receive prof dev - Competitive food pol to create hlth food env
Past 2 years receive prof dev - Financial mgmt
Past 2 years receive prof dev - Personnel mgmt
Past 2 years receive prof dev - Facility design and layout
Past 2 years receive prof dev - Food safety
Past 2 years receive prof dev - Proc for handling severe food allergy reactions
Past 2 years receive prof dev - Food prep methods for students with food allergies
Past 2 years receive prof dev - NS for students with dietary needs other than food allergies
Past 2 years receive prof dev - Using HACCP
Past 2 years receive prof dev - Proc for responding to food recalls
Past 2 years receive prof dev - Personal safety for NS staff
Past 2 years receive prof dev - Impl local wellness pol at sch level
Past 2 years receive prof dev - Sourcing foods locally or regionally
Past 2 years receive prof dev - Using produce from sch gardens
Past 2 years receive prof dev - Culinary skills
Wanted prof dev - Menu planning for hlth meals
Wanted prof dev - Cultural diversity in meal planning
Wanted prof dev - Impl new USDA rules for sch meal
Wanted prof dev - Using cafeteria for nutr ed
Wanted prof dev - Prog reg and proc
Wanted prof dev - Selecting and ordering food
Wanted prof dev - Hlth food prep methods
Wanted prof dev - Increasing % of students partic in sch meals
Wanted prof dev - Making sch meals appealing
Wanted prof dev - Improving presentation of hlth foods
Wanted prof dev - Customer serv
Wanted prof dev - Competitive food pol to create hlth food env
Wanted prof dev - Financial mgmt
Wanted prof dev - Personnel mgmt
Wanted prof dev - Facility design and layout
Wanted prof dev - Food safety
Wanted prof dev - Proc for handling severe food allergy reactions
Wanted prof dev - Food prep methoths for students with allergies
Wanted prof dev - NS for students with dietary needs other than food allergies
Wanted prof dev - Using HACCP
Wanted prof dev - Proc for responding to food recalls
Wanted prof dev - Personal safety for NS staff
Wanted prof dev - Impl local wellness pol at sch level
Wanted prof dev - Sourcing foods locally and regionally
Wanted prof dev - Using produce from sch gardens
Wanted prof dev - Culinary skills