Surveying the Marketing Environment

Fruit and Vegetable Access and Availability in Your School¹

Instructions:

Visit the cafeteria during breakfast and lunch to complete the survey. You may also want to set up a meeting with your food service manager to discuss menu options as well as food preparation methods.
Circle the most appropriate response for each of the questions, and tally the score using the grid at the bottom of the survey.
Complete the planning questions located at the end of the survey to help you develop an action plan.

	Criteria	0 points	1 point	2 points	3 points	Not Applicable
1	School Breakfast Program
1.1	How many fruit,100% fruit juice, or vegetable options are available at breakfast daily?	0	1	2	3 or more	N/A
1.2	Are the breakfast produce options appealing (acceptable to other students)?	Never	Some of the time	Most of the time	Always	N/A
1.3	How does the price of fruits and vegetables compare to other breakfast options?	Expensive	Same price as most foods offered	Less Expensive		N/A
2	School Lunch Program
2.1	How many fruit or 100% fruit juice options are available at lunch daily?	0	1	2	3 or more	N/A
2.2	Are the lunch fruit options appealing (acceptable to students)?	Never	Some of the time	Most of the time	Always	N/A
2.3	How many choices of vegetables are available at lunch daily?	0	1	2	3 or more	N/A
2.4	Are the lunch vegetable options appealing (acceptable to students)?	Never	Some of the time	Most of the time	Always	N/A
2.5	How does the price of fruits and vegetables compare to other lunch options?	Expensive	Same price as most foods offered	Less Expensive		N/A
3	Vending machines, school stores, concession stands
3.1	How many fruit (eg. Dried fruit) or 100% fruit juice options are available daily?	0	1	2	3 or more	N/A
3.2	Are the fruit options appealing (acceptable to students)?	Never	Some of the time	Most of the time	Always	N/A
3.3	How does the price of fruits compare to other options?	Expensive	Same price as most foods offered	Less Expensive		N/A
4	Cafeteria Environment
4.1	Does the school food service: 1. prepare vegetables using little or no fat 2. offer low-fat salad dressings 3. highlight healthy cafeteria selections in posted menus	0	1 out of 3	2 out of 3	3 out of 3	N/A
4.2	Are cafeteria selections low in fat, sodium, and added sugars promoted and advertised by: 1. Displaying nutritional information 2. Poster displays 3. School-wide audio or video announcements made	0	1 out of 3	2 out of 3	3 out of 3	N/A
	For each column, add up the numbers that are circled and enter the sum in this row
	Multiply the sum by:	0	1	2	3	0
	Add column totals for the overall score
	%= (Overall score/36 *100)

1. Survey Instrument Adapted from the CDC’s School Health Index – Middle School/High School Nutrition Services Module.

For other survey examples, check out the USDA’s School Improvement Checklist, or the adapted checklist created by Michigan Team Nutrition.