Figure 1. Representative Respondent Comments by Position

Foodservice Directors

"Our a la carte programs generated funds necessary to maintain our budget. Until school districts, state, and federal agencies assist the program financially, we will continue to sell a la carte items."

"We need support to convince principals and coaches that soft drink vending machines are not the answer for funding their programs."

"We have always worked to provide a rounded, healthy environment. Parental education is as important as the school environment; the schools can not do it alone. Funding for healthy activities is a major help: such as 1) milk vending machines sponsored in part by the Dairy Council, 2) fruit and vegetable pilot by USDA."

"Campus administration and staff do not view students' health as a top priority. Their focus is education-centered on passing academic skills tests, discipline, and management of campus."

"I am very committed in providing healthy school meals in my lunch program. However I do feel school administrators need to make nutrition and physical activity a priority in the school curriculum. Parents also need to be educated and they need to reinforce healthy eating habits and exercise at home."

"Nutritional awareness must start from the top down with parents, commitment from district leadership, and emphasis on food service as an integral part of the school environment instead of a 'necessary evil'."

"Congress needs to regulate the sale of all foods in schools, not just the foods that are sold in the foodservice areas during meal times. When students can step just outside the service area and buy foods that the programs can't sell, what good does it do to regulate the programs and not the rest of the school."

"Recently there have been conferences on this topic in our state – and this has been marketed to principals, teachers, nurses, etc – in some cases these groups have formed teams without foodservice representation and input in an attempt to dictate policy. Nutrition Environment policy development must include local food service input from the start."

Foodservice Managers

"We need adequate funds to employ enough qualified staff to manage school foodservice programs…If our jobs are so important to children's health, then why aren't our jobs made more important with increased wages and benefits?"

"We are a progressive school district. Our officials have provided the food service department with the equipment we need to prepare nutritious meals and to carry out the business aspects of the program. We have been privileged to have made available to us the latest in nutrition education classes. To sum up- our district promotes and provides for our pursuit of professionalism."

"The meals I serve are very important to a child's education and I do feel like school lunches are an important part of a child's day. I only serve most of the students in the school one meal, and their eating habits are established at home."

"It is easy to serve a nutritious reimbursable lunch to grades K-8. But in high school where they have the ability to leave campus, we must sell what the students are willing to buy. Our society is mainly fast food consumers. We offer both nutritious items and fast food items."

Superintendents

"It is difficult to meet the government requirements and find foods that the children will eat."

"Kids' eating patterns are driven by media and fast food companies."

"There must be a compromise between what kids will eat and what we want them to eat."

"The school can't be responsible for all child nutrition issues. It seems to me that …choice is more important to most people than is a healthy meal. The schools can't make children eat healthy. They must choose to eat healthy."

"Schools' nutrition programs usually struggle with funds to operate. That is the primary reason schools are forced to sell what kids see in the media. They have to make a profit!"

Principals

"Our meals here are nutritious and excellent for our students and staff. Our foodservice staff does a fantastic job."

"Our menu is very limited and repetitive."

"I think the federally funded free and reduced price lunch program provides too many fatty foods and food with high sugar content"

"School lunch menus need to be adjusted to eliminate the high amount of fat. More nutritious menus need to be available to students."

"We really need a national, state, and local partnership with parents, families, businesses, and commercial interests to re-shape nutrition policies and attitudes."

"The meals served at school are mostly wasted."

"Although we have not audited the garbage, we estimate that more than half the food is thrown away."

"We have many children who would qualify for a free lunch but their parents don't or can't complete the paperwork."

Teachers

"Our food service director provides a healthy menu with a variety of foods within a month's breakfast and lunch plans. She is open to suggestions."

"Choices are few and the food is overcooked."

"Our cafeteria serves a lot of high fat/low nutrition foods."

"School food looks very unappetizing."

"The schools that cook their own foods provide a better looking lunch than the schools that have hot lunches covered by plastic wrap."

"I find very little nutritional value in what is being served."

"I'm not sure USDA nutrition standards guarantee a healthy balanced meal. The food served in our cafeteria often looks beige, lacking freshness and variety."

"Many times the menu sounds good but doesn't taste that good. Sometimes the food is cold."

"I feel the family should be responsible for their child's nutritional health."

"Parents need to be informed of nutritional needs."

Coaches

"There needs to be more options so students can enjoy a healthy meal."
"Students need choices."

School Business Officials
"Our cooks are committed to serving healthy meals as well as serving items kids like. They do an excellent job."

"It is difficult to balance funding vs. sales vs. needs of students. Students have a wonderful healthy group of choices-many prefer fast food."