State of Arizona
Department of Education

Team Nutrition Grant

Arizona Healthy School Environment Model Policy
Implementation Pilot Study
February 2005

Table of Contents

Item
I. TNG Project Description. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Goals. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pilot Schools. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Nutrition Model Policy Overview. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
II. Data Collection and Evaluation Methods. . . . . . . . . . . . . . . . . . . . . . . . . .
III. Summary of Pre-Model Policy Implementation Findings. . . . . . . . . . . . .
Program Plans. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Financial Reports. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Nutritional Reports. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
IV. Final Results. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Financial Results . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Nutrition Results . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Heights, Weights and BMIs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
V. Discussion. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
VI. Appendices. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Appendix A: TNG Financial Monthly Report Form. . . . . . . . . . . . . ..
Appendix B: Team Nutrition Grant Financial Report Instruction Tips

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2

I.

Team Nutrition Grant Project

The Team Nutrition Grant Project began in 2003 with the goal to guide and assist schools
to create and maintain a coordinated, comprehensive school health program. Such a
program integrates a school’s child nutrition programs, with the classroom, the
community, and entire school environment. A coordinated, comprehensive school health
program (CSHP) can be implemented to create a healthy school environment through a
“model” nutrition policy.
Using the USDA’s Food and Nutrition Service Team Nutrition’s Changing the Scene, A
Guide to Local Action, the project proposed to implement the model at a state level by
forming a state level coalition of key decision makers within the school environment.
This coalition evolved into the Action for Healthy Kids Arizona State Team. A subcommittee of the Action for Healthy Kids Arizona State Team developed a draft Arizona
Health School Environment Model for Piloting (see Appendix A)
A Team Nutrition Grant application was submitted to the USDA, Food and Nutrition
Services for an opportunity to implement this project. The project received funding in
late 2003.
Goals of the Team Nutrition Grant Project
1.
2.
3.
4.
5.

To develop and place in action a state coalition of key state level partners
surrounding the school environment
To develop a statewide “model” nutrition policy to create a healthy school
environment in Arizona
To increase awareness and support for the Nutrition Task Force and the need
for a statewide “model” nutrition policy
To promote, pilot, and evaluate the implementation of the “model” nutrition
policy statewide
To increase statewide implementation of the policy using marketing and peer
training of the pilot evaluation data and experiences.

The competitive USDA Grant to evaluate the model policy developed by the state
coalition, Action for Healthy Kids, Arizona State Team provided funding for 8 schools, 4
elementary schools and 4 junior high and /or high schools, to pilot the model policy.
Pilot Schools
Thirty schools voluntarily applied to participate in the piloting of the model policy. A
panel of members from the education community selected the pilot schools using specific
criteria while scoring the grant applications using a rubric totaling 100 points. The 8
schools awarded mini-grants include:
• Harriet Johnson Primary School-Tucson Unified School District
• Stanfield Elementary School-Standfield Elementary District #28

•
•
•
•
•
•

Bouse Elementary School-Bouse District
Monte Vista Elementary School-Creighton School District
Madison Park School-Madison School District #38
Catalina Magnet High School-Tucson Unified School District
Vista Alternative High School-Yuma Union High School District
Mountain Trail Junior High-Paradise Valley Unified School District

Nutrition Model Policy Overview
As part of the grant requirements, the pilot schools implemented the most recent version
of the policy during the fall semester of 2004. Pilot schools received a mini-grant of five
to ten thousand dollars for their participation.
The model policy is divided into four primary sections;
1.
Food Service Operation
2.
Nutrition Education
3.
Food Choices at School
4.
Physical Education and Healthy School Environment
Sections 1 and 3 were required as part of the pilot study while sections 2 and 4 were
suggested but not required. These last two sections were added after the schools had
applied and been selected. However, each school was strongly encouraged to implement
all 4 sections as each section added to the integrity of the model and school program.
To support the model pilot schools with sections 2 and 4 the Arizona Department of
Education provided each school with nutrition and physical education curriculum in
addition to funding received through the mini-grants.
The model policy states that all students shall possess the knowledge and skills necessary
to make nutritious and enjoyable food choices for a lifetime. In addition, all school staff
is encouraged to model healthy eating behavior as a valuable part of daily life. School
leaders shall prepare, adopt, and implement a comprehensive plan to encourage healthy
eating.

4

II.

Data Collection and Evaluation Methods

As part of the grant requirements, the Arizona Department of Education evaluated the
implementation of the Arizona Healthy School Environment Model at the pilot schools in
three key ways. These include the collection of financial data, height and weight data
and nutrition analysis of all foods offered during school hours.
Financial Data
Just mentioning a possible change to the contents of the school lunch menu, school store
or vending machines makes most school administrators nervous as it could impact
revenue collected from these services. In the past, removing soda from a vending
machine in favor of water or products like Gatorade® was assumed to result in loss of
revenue. Most schools depend on this revenue for many important school programs and
it makes sense that administrators do not wish to put this revenue in jeopardy.
To determine if revenue will be impacted by implementing the model policy, key
financial data was requested of each pilot school. Pre-implementation financial data was
collected for two to three months prior to the model policy implementation and was
collected for four months following model policy implementation. The financial form
(see Appendix B) was completed monthly by each school and asks for information
regarding program meals, student sales, al a carte sales, vending sales and any other food
sales that occur during school hours.
Height and Weight Data
Nationwide, obesity in childhood is on the increase. Arizona has significant anecdotal
evidence of increases in childhood obesity. However, school age children are not
routinely weighed in school and no state agency requires collection and reporting of this
information. Offering support to collect this information in the pilot schools and
resources to complete the data collection and reporting is one step to determine the extent
of childhood obesity in Arizona. By no means do we expect implementation of a model
policy to generate significant and marked changes to childhood obesity in only 4 months.
Rather, we use this opportunity to generate the interest in collecting this information and
demonstrate the capability to report meaningful information.
Each school willing to collect height and weights on students and report the data premodel policy implementation and again post-model policy implementation received a
new standing scale for their nurse’s office. In addition, each school nurse was offered a
copy of the Child Health Indicator Program (CHIP-AZ) software, a program supported
by the Arizona Department of Health Services, Office of Women’s and Children Health
for school nurse data collection and reporting. The ADE purchased these items separate
from the school mini-grants.
A minimum of 100 student height and weight data was requested from each participating
school, with the sample obtained from each grade level offered at the school. From the

5

data, BMIs were calculated. Of the eight schools, three declined to collect the height and
weight data for the purposes of this project.
Nutrient Analysis
A sample of one weeks menus along with all other foods available for sale during school
hours were analyzed by ADE staff using Nutrikids® for Windows by Lunchbytes. The
analysis was then shared with the pilot school food service staff. The information was
incorporated in to the changes planned in order to meet the required steps of
implementing the model policy. The nutrition analysis was conducted again
approximately two months after the model policy is implemented. The pre and postmodel policy implementation analysis was compared to identify pre and post compliance
levels with the model policy.

6

III.
Summary of Pre-Model Policy Implementation Findings
Program Plans
Eight pilot schools applied and where chosen to participate in this pilot project to implement the
Arizona Healthy School Environment Model Policy. Within the Model Policy two of the four sections
were required to be implemented. The remaining two sections were highly recommended but not
required.
Each of the eight schools as it turns out chose a unique approach to implement the Model Policy and
meet the needs of their school based on student population, school staff interests and parent and
student wishes. This pilot will provide ADE several different models to study and recommend to
schools wishing to implement the Model Policy in the future. Listed below is a brief summary of the
eight schools and their approach to the Model Policy pilot project.

Bouse Elementary- The staff incorporated more physical activity into the student's daily schedules and
implemented the nutrition curriculum provided by ADE. They also changed out the products within
their vending machines that had previously offered soda with a water or juice machine.
Catalina Magnet High School- The students from Catalina formed a student advisory committee that
had input on their al a carte offerings so it would be tailored to their preferences. They also had fresh
fruit kiosks available where students could choose from a variety of fruits each morning. New vending
machines were put into place offering a selection of sports drinks and bottled water.
Harriet Johnson Primary School-. The staff developed a program to introduce a variety of fruits and
vegetables to Pre-K through second graders that would not otherwise be introduced to this audience.
Classroom lessons about the fruits and vegetables were followed by 'taste testing' in the cafeteria.
Students had the opportunity to try such items as jicama, sweet potato strings and kiwi.
Madison Park Middle School- The staff started two innovate new programs; breakfast in the classroom
and recess before lunch. Both programs have been shown by research to increase students willingness
to learn as well as improving test scores.. Madison also hired a graphic designer and developed a new
healthy motto- “Got Health?” which they placed on T-Shirts and lanyards for the students to wear.
The vending machine contents were modified to increase the amount of healthy choices offered to the
students during the school day without compromising the students taste preferences.
Monte Vista Elementary- The staff at Monte Vista had made a variety of healthy changes prior to this
grant project, but were looking to do more. Changes to their school environment include improving
the food choices that the students had in their school store, which they did without any negative
financial impact. Additionally, the staff incorporated the comprehensive nutrition curriculum into the
classrooms, which used nutrition examples to teach core subjects such as math and science.
Mountain Trail Middle School- A group of dynamic teachers at Mountain Trail Middle School who
used their grant funding as an opportunity to put their thinking caps on and create a whole new
curriculum with a nutrition flare. These teachers developed lesson plans that incorporate nutrition and
physical activity with math, English, life science, culinary arts and physical education classes. To help

7

with this project, the school store run by the PTSO made significant changes to their foods offered
during the school day. Along with the school store, the dynamic menu in the cafeteria reflected what
the teachers instilled in their students during their classroom learning.
Stanfield Elementary- The motivated administration at Stanfield made huge strides to improve the food
choices for the students at Stanfield during their lunch and breakfast meals. The students were involved
in helping select new menu items by participating in a taste testing and ranking each new item
according to their likes and dislikes. The most popular items were added to the menu. The staff also
held and evening ‘Lights Out’ event that celebrated an after school program as well as the great
nutrition changes the school had made.
Vista Alternative High School Vista Alternative High School added an entire new class to motivate
their students to adopt a healthy lifestyle. The school did not have a Physical Education class, nor the
equipment to provide one. So, with a little creativity, the principal contacted a local gym where the
students can exercise 3 times a week with PE instructor. On the other two days, the students will learn
about health and nutrition and how to apply it to their everyday lives. Additionally, the cafeteria made
changes to their al a Carte and menu offerings that provided healthy foods so the students had the
chance to put what they learn about making healthy choices into practice.

8

Pre Implementation
Financial Reports
During the months before the Model Policy was implemented at each pilot school the Team Nutrition
Grant Financial Monthly Report was completed. Below is a table of the key data collected in the
months prior to model implementation. These data points will serve as a baseline to events that occur
as a result of the Model Policy Implementation during the fall of 2004.
Elementary Schools
Bouse

H. Johnson

Monte Vista

Stanfield

Grades Serves
Enrollment
Location
Average
Breakfasts/day
% participation
Average
Lunches/day
% participation
Average Profit/Loss
mo.
Student Sales
Activities

Pre K-8
28
Rural
26

PreK-2
377
Urban
88

K-5
900
Urban
473

Pre-K-8
722
Rural
474

94%
28

23%
292

53%
789

65%
688

100%
($1,174)

78%
$2,722

88%
$9,002

95%
$19,075

None

None

Snacks in snack bar
open 2 times week

Snow cones,
popcorn

Vending
Beneficiary
Vending
Revenue/mo.

None

None

None

Student Council

$0

$0

$0

$519

Middle and High Schools
Mountain
Trail
Grades Served
Enrollment
Location
Average
Breakfasts/day
% participation
Average Lunches/day
% participation
Average Profit/Loss
mo.
Student Sales
Activities
Vending
Beneficiary
Vending
Revenue/mo.

Vista Alt. HS

Catalina
Magnet HS

Madison

7-8
800
Suburban
53

9-12
303
Urban
14

9-12
1620
Urban
81

3-8
909
Urban
226

7%
291
36%
$7,052

5%
26
9%
($1,148)

5%
276
17%
($2301)

25%
668
74%
$7,554

Student Council

Student Services

Cookie dough, pencils, candy,
jamba juice, fry bread, candy
grams
Student Council

$142

$2,330

$245

Candy gram,
candle sales

$1,500

9

Nutritional Reports
The grant coordinator from ADE met with each school during the spring of 2004 and collected
information on every food and beverage item sold at that time during the school day.
Each school was provided with a detailed analysis of their program meals and all other food offerings
(vending, school store and al a carte) along with a letter that outlined the nutrients that did not meet the
guidelines along with suggestions on how to improve.
The table below summarizes each schools calories, fat, saturated fat and total protein from all there
food choices offered. Please note that this table is not all-inclusive, as it does not include any
micronutrients such as vitamins or mineral contributions of the food offerings. However, the nutrients
listed below give an example of the type of information each school was provided.
Calories
Bouse
Program Meals K-6 (B&L)*
Program Meals 7-12 (B&L)
Vending

Total Fat % Fat
Sat Fat
(grams) calories (gram)

% of Sat Fat
calories
Protein

618
618
109

21.58
21.58
0

31.43
31.43
0

7.49
7.49
0

10.92
10.92
0

26.32
26.32
0.09

Catalina High School
Program Meals (B&L)
Lunch Express

1386
867

30
40

31
33.8

11
12.6

12
11.08

52
33.4

Harriet Johnson Primary School
Program Meals (B&L)
Lunch Express

1251
744

34.33 24.70%
39.5
30

9.6
13.1

8.65
10

45
28

Madison Park Middle School
Program Meals (B&L)
Vending

801
212

23.05
8.86

25.91
37.51

8.31
1.92

9.34
8.12

30.48
2.92

Monte Vista Elementary
Program Meals (B&L)
School Store

751
145

26.81
9.91

32.11
61.71

8.59
1.85

10.29
11.54

26.97
4.34

1009
213
177

35.64
5.5
4.04

31.78
23.27
20.55

12.64
1.7
1.23

11.27
7.19
6.25

37.42
2.6
1.15

630
645
198

20.63
20.93
0

29.5
29.21
0

7.31
7.5
0

10.46
10.47
0

25.74
26.7
0

1136
218

39.66
7.95

31.41
32.84

13.41
2.68

10.63
11.05

46.13
4.32

Mountain Trail Middle School
Program Meals (B&L)
A la carte/Vending
School Store
Stanfield Elementary
Program Meals K-6 (B&L)
Program Meals 7-12 (B&L)
Vending
Vista Alternative High School
Program Meals (B&L)
A la carte/Vending

* B&L= Breakfast and Lunch Meals
10

IV.

Final Results

Post-Team Nutrition Grant
Policy Implementation Data
Elementary Schools

Grades Serves
Enrollment
Location
Average Breakfasts/day
% participation
Average Lunches/day
% participation
Average Profit/Loss mo.
Student Sales Activities

Bouse
Pre K-8
42
Rural
35
85%
38
90%
($1,100)
None

H. Johnson
PreK-2
362
Urban
75
21%
243
67%
$923
None

Stanfield
Pre-K-8
825
Rural
423
51%
742
90%
($5,785)
Snow cones,
popcorn

None
$0

Monte Vista
K-5
925
Urban
527
57%
823
89%
$8,151
Snacks in snack bar
open 2 times week
Avg. $962/mo.
None
$0

Vending Beneficiary
Vending Revenue/mo.

None
$4.76

Mountain
Trail
7-8

Vista Alt.
HS
9-12

Catalina Magnet
HS
9-12

Madison

899
Suburban
28
3%
271
30%
$3,306
*

346
Urban
17
5%
48
14%
($2,021)
Candy
gram,
candle sales

1649
Urban
77
5%
420
25%
($1300)

Student Council
$287.92

Middle and High Schools

Grades Served
Enrollment
Location
Average Breakfasts/day
% participation
Average Lunches/day
% participation
Average Profit/Loss mo.
Student Sales
Activities

4-8 (lost 3rd grade
classes)
893
Urban
540
60%
577
65%
$6,364
Cookie dough,
pencils, candy,
jamba juice, fry
bread, candy
grams
Student Council

Vending
Student
Student Services
Beneficiary
Council
Vending Revenue/mo.
$249
$152
$201
$162
* School has a PTSO run snack bar: Avg sales: $2,765. Food items sold at snack bar modified in
August to meet grant requirements. Snack bar closed twice during semester for approx. one week each
incidence due to vadelism. PTSO believes sales on par post-grant with pre-grant numbers when days
of operation factored into equation.

11

Final financial and nutrition results are as reported by each grant school as of the January 10, 2005.
Financial:
St anf i el d El ement ar y Scho o l

B o use Element ar y Scho o l

8

Pre-Policy
Implementation

800

Post-Policy
Implementation

400

600

6
4

200

2

0
Mar

0
Mar

A pr

May

A ug

Sep

Oc t

N ov

Dec

A pr

May

A ug

Sep

Oc t

N ov

De c

Jan

Jan

Stanfield Elementary- Vending already healthy
before grant. Difference: machines off at meal
times beginning August 04

Bouse Elementary- New Vending Sales

M o nt e V i st a Scho o l

H. Johnson Prim ary School
2000

1

15 0 0

0.8
0.6

10 0 0

0.4

500

0.2

0

0

Mar
Mar

Apr

May

Aug

Sep

Oc t

N ov

Dec

A pr

May

A ug

Sep

Oc t

Nov

Dec

Jan

Jan

Sales from school store open 2 days week after lunch.
In August, all foods sold are healthy choices.

No Vending or School Sales

V ist a A l t er nat ive Hig h Scho o l

C at alina M ag net Hi g h Scho o l
250

800.00

200

600.00

15 0

400.00

10 0

200.00

50
0

0.00
Mar

Apr

May

Aug

Sep

Oc t

Nov

Dec

Mar

Jan

A pr

May

Aug

Sep

Oc t

Nov

Dec

Jan

Removed soda before grant received. Using Tax
Credit for supplanting funding loss. Slowly adding
new vending.

Vending available all day. No soda before grant.
Minor changes to contents for grant.

M o unt ain T r ail M id d le Scho o l

M ad iso n Par k Scho o l

400.00

400

300.00

300

200.00

200

10 0 . 0 0

10 0

0.00
Mar

Apr

May

Aug

Sep

Oc t

N ov

Dec

Jan

0
Mar

School store content changed to healthier choices in
August; sales remain same. Vending available during
the school day already healthy before the grant.

Apr

May

A ug

Sep

Oc t

Nov

De c

Jan

Vending available meal time only. Content changes
made in August to healthier choices.

12

Nutrition:

Elementary Schools
Percent Total Fat Calories and Saturated Fat Calories
Goal for Fat- Less than 30% of Total Calories
Goal for Saturated Fat- Less than 10 % of Total Calories
Pre (Spring)

35
30
25
20
15
10
5
0

Post (Fall)
% Goalless than

Pre (Spring)

40

Post (Fall)

35
30

% Goalless than 30%

25
20

% Goalless than 10%

15
% Goalless than
10%

10
5

%
Calories
from Fat

%
Calories
from Sat
Fat

0
% Calories
from Fat

Bouse Elementary
Program Meals

% Calories
from Sat
Fat

Harriet Johnson Primary
Program Meals
Pre (Spring)

35
30
25
20
15
10
5
0

Post (Fall)
% Goal- less
than 30%

Pre (Spring)
Post (Fall)

35
30

% Goalless than

25
20
% Goalless than 10%

%
Calories
from Fat

%
Calories
from Sat
Fat

Monte Vista Elementary
Program Meals

15

% Goal- less
than 10%

10
5
0
% Calories
from Fat

% Calories
from Sat Fat

Stanfield Elementary
Program Meals

13

Junior High and High Schools
Percent Total Fat Calories and Saturated Fat Calories
Goal for Fat- Less than 30% of Total Calories
Goal for Saturated Fat- Less than 10 % of Total Calories
Pre (Spring)

Pre (Spring)

40
35
30
25
20
15
10
5
0

Post (Fall)
% Goal- less
than 30%

% Goal- less
than 10%

%
Calories
from Fat

40
35
30
25

Post (Fall)
% Goal- less
than 30%

20
15
10
5
0

% Goal- less
than 10%

%
Calories
from Fat

%
Calories
from Sat
Fat

Catalina Magnet High School
Program Meals

%
Calories
from Sat
Fat

Vista Alternative High School
Program Meals
Pre (Spring)

Pre (Spring)
40
35
30
25
20
15
10
5
0

Post (Fall)
% Go al- less
than 30%

% Go alless than 10%

%
Calories
from Fat

%
Calories
from Sat
Fat

Madison Park School
Program Meals

Post (Fall)

40
35
30
25
20
15
10
5
0

% Goal- less
than 30%

% Goal- less
than 10%

%
Calories
from Fat

%
Calories
from Sat
Fat

Mountain Trail Middle School
Program Meals

14

Pilot Schools with
Vending, Al a Carte or School Stores
Percent Fat Calories and Saturated Fat Calories
Goal for Fat- Less than 30% of Total Calories
Goal for Saturated Fat- Less than 10 % of Total Calories

Pre (Spring)

Pre (Spring)
Post (Fall)

Post (Fall)
40

70
60
50
40
30
20
10
0

%Go al- less
than 30%

30

% Goal- less
than 30%

20

% Goal- less
than 10%

10
0

% Fat
Calories

% Fat
Calories

% Sat Fat
Calories

Monte Vista Elementary
School Store

% Sat
Fat
Calories

Madison Park School
Vending
Pre (Spring)
Post (Fall)

50
45
40
35
30
25
20
15
10
5
0

% Goal- less than
30%
% Goal-- less
than 10%

Pre (Spring)
40

Post (Fall)

30

% Goal- less
than 30%

20
% Goal- less
than 10%

10
0

%
Calories
from Fat

%
Calories
from Sat
Fat

%
Calories
from Fat

Mountain Trail Middle School
School Store**

%
Calories
from Sat
Fat

Mountain Trail Middle School
A la Carte/Vending
Pre (Spring)

40

Post (Fall)

30

% Goal- less
than 30%

20
% Goal- less
than 10%

10
0
% Fat
Calories

% Sat Fat
Calories

Vista Alternative High School
A la Carte/Vending
**Disclaimer- please note that despite increase of percent calories from fat in Mt. Trails School Store, the
food items sold improved dramatically in nutrient density as displayed in graph section ‘Individual School
Nutrition Improvement’ listed below.
15

All Grant Schools

All Grant Schools
Percent Calories from Fat
Program Meals
35
30
25
20
15
10
5
0

Pre (Spring)

M

Ha
rri
et
on
te
Vi
st
a
St
an
fie
ld
Ca
ta
lin
a
M
ad
is
on
M
t.
Tr
ai
l
Vi
st
a
Al
t.

Post (Fall)

Bo
us
e

% Calories from FAt

Percent Calories from Fat and Saturated Fat
Goal for Fat- Less than 30%
Goal for Saturated Fat- Less than 10%

14
12
10
8
6
4
2
0

Pre (Spring)

ar
rie
M
t
on
te
Vi
st
a
St
an
fie
ld
C
at
al
in
a
M
ad
is
on
M
t.
Tr
ai
l
Vi
st
a
Al
t.

H

se

Post (Fall)

Bo
u

% Calories from Sat Fat

All Grant Schools
Percent Calories from Saturated Fat
Program Meals

16

All Grant Schools with Additional Food Offerings

% Calories from Fat

Percent Fat and Saturated Fat

All Grant Schools
Percent Calories from Fat
Addtional Food Offerings
70
60
50
40
30
20
10
0

SS- School
Store
V- Vending
AC- Al a
Carte

Monte
Vista
(SS)

% Calories from Sat Fat

Pre (Spring)
Post (Fall)

Madison
(V)

Mt Trail
(AC/V)

Mt Trail
(SS)

Vista
(AC/V)

All Grant Schools
Percent Calories from Saturated Fat
Additonal Food Offerings
12
10
8
6
4
2
0

Pre (Spring)
Post (Fall)
SS- School
Store
V- Vending
AC- Al a
Carte

Monte
Vista
(SS)

Madison
(V)

Mt Trail
(AC/V)

Mt Trail
(SS)

Vista
(AC/V)

17

All Grant Schools
Total Fat and Saturated Fat grams (g)

Pre (Spring)
Post (Fall)

a
St
an
fie
ld
C
at
al
in
a
M
ad
is
on
M
t.
Tr
ai
l
Vi
st
a
Al
t.

M

on
t

e

Vi
st

rie
ar
H

Bo

t

45
40
35
30
25
20
15
10
5
0
us
e

Total Fat (g)

All Grant Schools:
Total Fat (g)
Program Meals

Pre (Spring)
Post (Fall)

20
15
10
5

H
ar
rie
M
t
on
te
Vi
st
a
St
an
fie
ld
C
at
al
in
a
M
ad
is
on
M
t.
Tr
ai
l
Vi
st
a
Al
t.

0
Bo
us
e

Total Sat Fat (g)

All Grant Schools:
Saturated Fat (g)
Program Meals

18

All Grant Schools with Additional Food Offerings
Total Fat and Saturated Fat grams (g)

All Grant Schools with Additional Food Offerings
Total Fat (g)
Pre (Spring)
Overall Nutrition Improvements:
Post (Fall)

Total Fat (g)

12
10

SS- School
Store
V- Vending
AC- Al a
Carte

8
6
4
2
0
Monte
Madison
Vista (SS)
(V)

Mt Trail
(AC/V)

Mt Trail
(SS)

Vista
(AC/V)

All Grant Schools with Addtional Food Offerings
Saturated Fat (g)
Pre (Spring)

Total Sat Fat (g)

3

Post (Fall)

2.5
SS- School
Store
V- Vending
AC- A la Carte

2
1.5
1
0.5
0
Monte
Madison
Vista (SS)
(V)

Mt Trail
(AC/V)

Mt Trail
(SS)

Vista
(AC/V)

19

Individual School Nutrition Improvements
Elementary Schools
Bouse:
Micro Nutrients
Program Meals

Bouse:
Fiber & Iron
Program Meals

Pre (Spring)
Post (Fall)

600
500
400
300
200
100
0

Pre (Spring)
Post (Fall)

6
5
4
3
2
1
0

Calcium

Vit A

Fiber

Vit C

Monte Vista:
Calcium, Sodium, Vitamin A
School Store

250
200
150
100
50
0

Stanfield Elementary:
Fiber, Vitamin C, Iron
Program Meals

Pre (Spring)
Post (Fall)

Calcium

Vit A

Iron

40
30

Pre (Spring)

20
10
0

Sodium

Post (Fall)

Fiber

Vit C

Iron

Junior High and High Schools
Catalina Magnet H.S.
Cholesterol and Sodium:
Program Meals
2500

Post (Spring)
40

965.7

1000

0

Pre (Fall)

30

1500

500

Cholesterol
Sodium

2235

2000

Madison Park
Calcium & Vitamin C
Vending

20
10

120
1
1= Pre (Spring)

68.67

0

2
2- Post (Fall)

Mountain Trail Middle School
Fiber & Protein
School Store
5

Calcium

Pre (Spring)
Post (Fall)

4
3
2
1
0
Fiber

Protein

Vit C

Vista Alternative H.S.
Vitamin A & C
Vending
80
70
60
50
40
30
20
10
0

Pre (Spring)
Post (Fall)

Vit A

Vit C

20

Height and Weight Data (BMI)
Height and weight data pending as of February 1st, 2005.
IV.

Discussion

Financial:
Each school that offered additional foods via vending, al a Carte or school stores showed
no negative financial impacts after making healthy changes to their food selections. Each
graph listed above indicates what each school changed and what was already acceptable
according to the policy standards prior to the fall of 2004. Several schools already had
healthy vending in place, but made other changes such as school store options. While
other schools had no other food choices other than the program meal, they had a different
focus such as improving the quality of their menu, adding nutrition curriculum or
increasing their program meal participation.

Nutrition:
Overall, each schools program meals improved with decreases in their overall fat and
saturated fat content. Those schools with vending or school stores also made dramatic
improvements in the nutrient content of their offerings. It does appear with the some of
the graphs that the fat and saturated fat content increased with the changes made. This is
due to the high sugar and low nutrient snacks were replaced with a better nutrient quality
snacks that contained more healthy fat than previously offered.
The graph of Mountain Trails vending and school stores reflect an increase in total fat
and saturated fat in both their vending and school stores. However, it should be noted
that the items that were previously sold where high in refined sugar and were low in
fat/calories due to the fact they were mainly candies like jellies, hard candy, fondant,
which contained no actual nutrient value. The items that replaced the non-nutritive items
included peanuts; trail mix, beef jerky, and granola bars. These products contained more
fat, but the type of fat was predominately healthy mono and polyunsaturated and not
saturated fat, which is the unhealthier fat of the three. Thus, the changes that were made
were for the betterment of the students’ health, despite the reflection of a higher fat
content in the graphs above.
Monte Vista’s school store improvements decreased the fat content as well as the
saturated fat content from its original offerings. The selections are slightly above the
30% of calories from fat goal, but are closer to meeting it than they were before the
changes were made.

21

Appendix A
Arizona Department of Education
Child Nutrition Programs
Team Nutrition Grant Financial Monthly Report
Section 1:
Name:
Report for the Month of:
School Name:
Check one: † HS Closed Campus

Date:
Phone Number:
Contract No.:

Year:

† HS Open Campus

† Elementary

† Jr. High/Middle School

Section 2:

Program
Meals
Children
Breakfasts
Adult
Worker
Breakfasts
Other Adult
Breakfasts
Children
Lunches
Adult
Worker
Lunches
Other Adult
Lunches
Comments

Meals
Served
#

Revenue
$

Reimburse
$

Total
$

Wages
$

Meal Cost
$

All other
(Indirect) Cost
$

Total
$

Profit (Loss)
$

Total
$

Profit (Loss)
$

(impact on atmosphere, students, explain any 5% or greater difference from previous report)

Section 3:

† Check box if student sales occurred

Describe Student Sales:

Which District Account Do Student Sales Get Deposited?
† Student Services † Student Activities † Other(specify):_________________

Ending Balance of
this account for the
month:

Comments: (impact on clubs and fundraising activities, etc.)

Section 4:
Revenue
$

Other
Food Sales

Reimburse
$

Total
$

Wages
$

Food Cost
$

All other
Indirect Cost
$

Al a Carte
Vending
Other Foods

Comments

(impact on students, items sold, explain any 5% or greater difference from previous report)

FinalReport-FullSummary.doc

22

Appendix C
Instruction Tips

Arizona Department of Education
Team Nutrition Grant Financial Report
Tips to Complete Monthly Report
Section 1: Basic Information
Complete the boxes by providing your name and your school name, date report completed, reporting
month, phone number, and contract number. Check the box describing your school type.
Section 2: Program Meal Information
Complete each box by providing the number of meals served for each category. Each box should have a
number or information provided. Place a “0” (zero) in any box that has no value or information
available. We will call for information if a box is left blank.
Also provide the financial information about each category including the revenue and cost information.
Subtract the Total Cost from the Total Revenue will determine the Profit/Loss recorded in the last
column. All boxes are asking for dollar amount except the first box which is asking for the number of
meals served for the month. Wage expenses can be reported in a lump sum amount for all categories if
breaking out wage expenses by meal is not feasible. If one number is being provided record it in the
first box and line through the remaining boxes.
Comments: explain any difference of 5% or greater from previous reports and record any antidotal
comments from students regarding the implementation of the Nutrition Policy in your school. This may
include feedback from students regarding changes in food options, changes in attitudes, changes in the
mealtime atmosphere, days closed for break, etc.
Section 3: Student Sales
Complete each box by providing information regarding any student sales that occurs at your school
during the report month. Use a “0” (zero) for any boxes where no activity or numbers are reportable
during the time period. Check the appropriate box that represents the account used to collect funding
from student sales and the ending balance of the account used for these sales programs. Provide
comments about the Nutrition Policy impact on club and student sales and record any changes the policy
makes to these sales activities.
Section 4: Other Food Sales
Complete each box by providing the monthly revenue and cost information for all other food sales
occurring at your school during the month. This may include Al a Carte, Vending and School Store
sales. Subtract Total Cost from Total Revenue to obtain Profit/Loss recorded in the last column.
Comments: explain any difference of 5% or greater from previous reports and record any antidotal
comments from students regarding the implementation of the Nutrition Policy in your school. This may
include the impact of the policy on vending machine choices and sales, school store sales and Al a Carte
options and sales, etc.

FinalReport-FullSummary.doc

23