Spanned School
0 = No
1 = Yes

Highest Grade in Sampled School
-1 = Pre-K
0 = Kindergarten
1 = First Grade
2 = Second Grade
3 = Third Grade
4 = Fourth Grade
5 = Fifth Grade
6 = Sixth Grade
7 = Seventh Grade
8 = Eighth Grade
9 = Ninth Grade
10 = Tenth Grade
11 = Eleventh Grade
12 = Twelfth Grade
13 = Thirteenth Grade

1 = Northeast
2 = Midwest
3 = South
4 = West

Urban locale stratum
1 = City
2 = Suburb
3 = Town
4 = Rural

District Type
1 = Public
2 = Catholic
3 = Private
4 = State Administered

School Level
1 = Elementary School
2 = Middle/Junior High School
3 = Senior High School

Mail - CAPI Complete
1 = Mail
2 = Computer

Job title
1 = Principal
2 = Asst.Principal/Other School Administrator
3 = School Secretary
4 = Physical Ed Teacher
5 = Athletic Director
6 = Health Ed Teacher
7 = Other Teacher
8 = Food Service Manager
9 = Commercial Food Service Provider
10 = Other School Nutrition Service Staff
11 = School Counselor
12 = Social Worker
13 = Psychologist
14 = Other Mental Health/Social Services Provider
15 = Nurse
16 = Health Aide
17 = Physician
18 = Other Health Services Provider
19 = SBHC Health Services Provider
20 = SBHC Mental Health/Social Services Staff
21 = Facilities or Maintenance Director
22 = Other Facilities or Maintenance Staff
50 = Other Staff

Sch offer bfast
1 = Yes
2 = No

Describe sale of deep fried foods
1 = Deep fried foods are sold each day at lunch, either as part of a meal or as a la carte items
2 = Deep fried foods are sold at lunch, but fewer than five days per week
3 = Deep fried foods are not sold at lunch

Group w resp for foods to order
1 = Staff working at the district food authority office
2 = School staff
3 = Food service management company staff
4 = Someone else
5 = No primary group

NS prog use food grown in sch garden
1 = Yes
2 = No
3 = School does not have a school garden

Group w primary resp for cooking foods
1 = Staff working at a central kitchen
2 = School staff
3 = Food service management company staff
4 = Someone else
5 = No primary group

Past 30 days use non-stick spray or pan liners vs grease or oil
1 = Never
2 = Rarely
3 = Sometimes
4 = Almost Always or Always
5 = N/A

Past 30 days meat roasted, baked, or broiled vs fried
1 = Never
2 = Rarely
3 = Sometimes
4 = Almost always or Always
5 = School uses only precooked meat/poultry

Peak meal time how full is cafeteria
1 = Less than 50% full
2 = 50% to 70% full
3 = 76% to 100% full
4 = Over capacity

Basic food safety training prov in language other than English
1 = Yes
2 = No
3 = No language other than English necessary

Past 12 months hlth dept inspect cafeteria
1 = Never
2 = 1 time
3 = 2 times
4 = More than 2 times

Past 12 months sch NS staff worked w HE staff
1 = Yes
2 = No
3 = School does not have health education staff

Past 12 months sch NS staff worked w PE staff
1 = Yes
2 = No
3 = School does not have physical education staff

Past 12 months sch NS staff worked w HSV staff
1 = Yes
2 = No
3 = School does not have health services staff

Past 12 months sch NS staff worked w MHSS staff
1 = Yes
2 = No
3 = School does not have mental health or social services staff

Sch NS staff make changes in foods off to students w chronic hlth conditions
1 = Yes
2 = No
3 = N/A

Min level of ed req for newly hired food serv mgr
1 = High school diploma or GED
2 = Associate's degree in nutrition or related field
3 = Undergraduate degree in nutrition or related field
4 = Graduate degree in nutrition or related field
5 = No requirement

R-Highest grade or year of ed completed
1 = Less than high school
2 = High school or GED
3 = More than high school