Table V.

Selected information from formative assessment concerning school food service

Attribute	Site 1		Site 2		Site 3		Site 4
	School A	School B	School C	School D	School E	School F	School G	School H
Foods students prefer to eat	Apples, oranges, bananas, fruit bars, carrots, granola bars, green beans, corn, white hominy Fish: no longer available Preprepared: pizza, cheeseburgers and tocos. Prepared. burritos. Milk: 2%.	Pizza, corn, peaches, white bread, whole milk.	Hamburger and fries, homemade bread and buns.	Rice, hamburger gravy.	Hot dogs, hamburgers and fries.	Hamburgers and fries.	Pizza, watermelon.	Meats, tacos.
Foods students dislike to cat	Spinach, wheat bread, vegetables (especially canned).	Wheat bread, 2% milk, chilli powder, onions.	Tuna casserole, tuna.	Roast beef, steak.	Unfamiliar foods: enchiladas, meatloaf, beef stew, vegetables, salad.	Unfamiliar foods: enchiladas and meatloaf	Spinach, celery, cabbage.	Vegetables.
Methods of preparation of key foods (especially to reduce the amount of fat)	Ground beef: rinsed twice in hot water; spiced with garlic powder; chilli beans, spaghetti, lasagne and chilli macaroni. Chicken: washed in cold water, fat cut out, sometimes seasoned with butter (margarine) and baked. Gravy: water, beef base, flour.	Ground beef: rinsed in warm water. Chicken. hen served sometimes; head cook prefers pork chops. Oils and lard are used in accordance to Novell-Sysco recipes	Ground beef: brown and drain. Chicken: bake Gravy: with drippings.	Ground beef: brown and drain. Chicken. bake. Gravy: without drippings.	Ground beef: rinse in hot water. Most food precooked, no preparation is needed, just heat and serve	Most foods are pre-packaged, just put in oven. Temporary cook does drain the commodity beef. Regular cook does not drain off the fat.	Ground beef: drain or spoon off grease. Chicken: cut off fat. Use oil instead of lard to fry foods.	No information provided