1. What is the job title of the person/team completing this survey? Select all that apply.   Response Percent Response Total   Team Effort 16.3% 21   Superintendent/CEO/Agency Director 37.2% 48   Principal 27.1% 35   Elementary Teacher 7.8% 10   Middle School Teacher   0% 0   FACS Teacher 1.6% 2   Health Teacher 3.1% 4   PE Teacher 7% 9   Language or Arts Teacher   0% 0   Science or Social Studies Teacher   0% 0   Trade/Industrial/Occupations Teacher   0% 0   Athletic Coach 4.7% 6   Food Service Director/Manager 34.9% 45   Food Service Employee 4.7% 6   Nurse 7.8% 10   Business Manager 15.5% 20   Counselor 2.3% 3   Curriculum Director 4.7% 6   Program Director 3.9% 5   Other (please describe) 14.7% 19 Total Respondents   129 (skipped this question)   0

2. What best describes the wellness policy at your district/agency?   Response Percent Response Total   Written at district/agency level 65.6% 84   Written at building/site level 12.5% 16   Combination of district agency and building level 21.1% 27   Policy is in process but not yet adopted by the Board/Administration 3.1% 4   We have not begun to write our wellness policy 0.8% 1 Total Respondents   128 (skipped this question)   1

3. Who is leading the efforts of implementing wellness policy? Select all that apply.   Response Percent Response Total   Team Effort 72.7% 93   Superintendent/CEO/Agency Director 34.4% 44   Principal 31.2% 40   Elementary Teacher 18.8% 24   Middle School Teacher 11.7% 15   FACS Teacher 12.5% 16   Health Teacher 18% 23   PE Teacher 27.3% 35   Language or Arts Teacher   0% 0   Science or Social Studies Teacher 5.5% 7   Trade/Industrial/Occupations Teacher   0% 0   Athletic Coach 7.8% 10   Food Service Director/Manager 44.5% 57   Food Service Employee 13.3% 17   Nurse 18.8% 24   Business Manager 7.8% 10   Counselor 6.2% 8   Curriculum Director 5.5% 7   Program Director 3.1% 4   We have not begun 0.8% 1   Other (please describe) 20.3% 26 Total Respondents   128 (skipped this question)   1

4. Which of the following food and beverage issues are included in the wellness policy? Select all that apply.   Response Percent Response Total   Food/beverages sold in vending machines 74% 91   Food/beverages sold in the cafeteria 48% 59   Food beverages sold at sporting events 29.3% 36   Food/beverages sold at other school/agency functions 20.3% 25   Food/beverages served at classroom parties 63.4% 78   Sale of food/beverages for fundraising 49.6% 61   Use of food/beverages as rewards 55.3% 68   Food and beverage issues are not included in the wellness policy 3.3% 4   Our school/agency does not offer foods/beverages as vended items 16.3% 20   Our school/agency does not sell food/beverages in the cafeteria as a la carte or extra helpings 25.2% 31   We do not have a wellness policy yet 2.4% 3   List others 4.1% 5 Total Respondents   123 (skipped this question)   6

5. Which of these items describe practice and procedure WITHIN the food service? Select all that apply.   Response Percent Response Total   Offer 1% or skim flavored milk daily 64.2% 77   Offer 1% or skim flavored milk once a week or more but not daily 20% 24   Do not offer flavored milk 8.3% 10   Offer unflavored 1% and skim milk daily 59.2% 71   Offer a salad bar with fresh fruits and vegetables 55% 66   Do not offer second servings 17.5% 21   Charge for second servings 34.2% 41   Smaller portions for a la carte/second items sold during school time 10% 12   Food preparation uses low sodium 64.2% 77   Food preparation uses low fat, healthier fats 70.8% 85   Fresh fruit/vegetable items offered at lunch 3 – 5 times per week 85% 102   Fresh fruit/vegetable items offered at breakfast 3 – 5 times per week 40.8% 49   Whole grain items offered 3 – 5 times per week 66.7% 80   Purchase food items with low fat content 61.7% 74   A la carte items must meet nutrition standards adopted by the school/agency 21.7% 26   Each week’s menus are analyzed to determine the nutrients in the meals 54.2% 65   List other steps the school/agency utilizes within food service to provide healthy choices. 16.7% 20 Total Respondents   120 (skipped this question)   9

6. Which of these items describe practice and procedure outside of the food service? “Vended items” are defined as: food sold in machines, school/agency stores, etc. Select all that apply.   Response Percent Response Total   There are no vending machines or other vending locations that sell food/beverages 21% 25   Smaller portions for vended items sold during school time 13.4% 16   Smaller portions for vended items sold at other events 6.7% 8   Healthy choices are included in vended items locations 51.3% 61   Only healthy choices are included in vended items locations 21.8% 26   Vended items must meet nutrition standards adopted by the school/agency. 20.2% 24   Other (please describe) 21% 25 Total Respondents   119 (skipped this question)   10

7. How were the Model Wellness Policy nutrition standards used to develop nutrition standards the school/agency adopted?   Response Percent Response Total   Nutrition standards were adopted as listed in the policy 37.8% 45   More stringent standards were adopted 8.4% 10   Adopted the majority of the nutrition standards (75% - 99%) 39.5% 47   Adopted most of the nutrition standards (50% – 74%) 9.2% 11   Adopted some of the nutrition standards (20% - 49%) 4.2% 5   Adopted a few of the nutrition standards (1% - 19%) 1.7% 2   The school has not adopted any nutrition standards yet 10.1% 12 Total Respondents   119 (skipped this question)   10

8. Which of these items describe practice and procedure within the school day? Select all that apply.   Response Percent Response Total   Recess time includes physical activity 83.9% 99   Intramural sports or physical activity programs are offered 55.9% 66   Physical activity is incorporated into the classroom 34.7% 41   Students are encouraged to participate in physical activity 87.3% 103   Physical education classes focus on skills appropriate for life-time activity 83.1% 98 Total Respondents   118 (skipped this question)   11

9. Can teachers hold students back from recess to complete schoolwork?   Response Percent Response Total     Yes 55.5% 61     No 44.5% 49 Total Respondents   110 (skipped this question)   19

10. Can teachers hold students back from recess for disciplinary reasons?   Response Percent Response Total     Yes 65.1% 71     No 34.9% 38 Total Respondents   109 (skipped this question)   20

11. Is a noon recess offered to elementary students?   Response Percent Response Total     Yes – before lunch 15.6% 17     Yes – after lunch 55% 60     Yes – some classes before lunch/some classes after lunch 25.7% 28     No noon recess is offered 3.7% 4 Total Respondents   109 (skipped this question)   20

12. Is a noon recess offered to middle school/junior high students?   Response Percent Response Total     Yes – before lunch 5.7% 6     Yes – after lunch 37.7% 40     Yes – some classes before lunch/some classes after lunch 3.8% 4     No noon recess is offered 52.8% 56 Total Respondents   106 (skipped this question)   23

13. Are school/agency gymnasium or recreational facilities available before and/or after school hours to the following? Select all that apply. Yes No Respondent Total Students 89% (104) 11% (13) 117 School/agency staff 90% (101) 10% (11) 112 Community members 85% (93) 15% (17) 110 Total Respondents   117 (skipped this question)   12

14. Does the school/agency offer physical activity programs other than intramural or competitive sports outside classroom time (such as walking programs)?   Response Percent Response Total     Yes 54.2% 64     No 45.8% 54 Total Respondents   118 (skipped this question)   11

15. What grades incorporate nutrition education as a unit or integrate it with other topics? Check all that apply.   Response Percent Response Total   K-12 57.1% 60   K 37.1% 39   1 41% 43   2 40% 42   3 40% 42   4 41.9% 44   5 41% 43   6 37.1% 39   7 37.1% 39   8 34.3% 36   9 21% 22   10 9.5% 10   11 9.5% 10   12 8.6% 9 Total Respondents   105 (skipped this question)   24

16. Is information on meal nutrient analysis provided to students and families such as posting in the facility, through the paper, with the menus, or on the website?   Response Percent Response Total     Yes 24.8% 29     No 75.2% 88 Total Respondents   117 (skipped this question)   12

17. Is the cafeteria used as a learning laboratory to allow students to apply critical thinking skills taught in the classroom (students can come for a tour, see how foods are prepared, etc.)?   Response Percent Response Total     Yes 49.1% 56     No 50.9% 58 Total Respondents   114 (skipped this question)   15