1. What changes have you implemented in response to the USDA Nutrition Reauthorization Act of 2004?

2. Are you working with actionforhealthykids.org or any other lunch improvement program? Do you have committee members?

3. What other changes has your school made to lunches/snacks/drinks over the past 3 years?

4. Does your school have a kitchen on the premises or in the district?

5. Do your lunch workers make homemade meals, or mostly assemble prepared foods?

6. What guidelines do you follow in terms of dietary fat, sugar, salt and nutrient content?

7. Who is/are your main food provider(s)?

8. What is your budget? How is it determined?

9. Are you using or familiar with the “Farm to School” program?

10. Do you have an A La Carte line?

11. What do you offer for breakfast?

12. Do you have a salad bar?

13. Can I see ingredients on some of your main foods?

14. What do you see as the biggest obstacles to changing to a more natural fresh menu?