Changing the Scene: School Improvement Checklist
Improving the School Nutrition and Physical Activity Environment 

School:	Date:____________________
Participants:________________________________________________________________________________________

0	1	2	3	4	
Not in place— not being
considered	Not in place— but aware
of need	Not in place— but plans
being made	In place— partially
implemented	In place— fully Implemented	
Component 1: A Commitment to Nutrition and Physical Activity	Abbreviation: SFS=School Food Service	
Definitions of Success	0	1	2	3	4	Don’t
know	NA	Comments & Notes	
1.1	Nutrition education and physical activity are
included in the school’s daily education program
from pre-K through grade 12.									
1.2 Administrators support development of
healthy lifestyles for students, and establish and
enforce policies that improve the school nutrition
environment. They address issues such as the
kinds of foods available on the school campus;
mealtime schedules; eating space and
atmosphere; nutrition education & physical activity.									
1.3 School staff, students and parents are part of
the policy-making process and support a healthy
school nutrition environment									
1.4 SFS are part of the team and participate in
making decisions and policies that affect the
school nutrition environment.									
1.5 The school has a health council to address
nutrition/physical activity issues.									
COMPONENT #1 Column Totals
Grand Total for all items (1.1– 1.5) =_________									

0	1	2	3	4	
Not in place— not being
considered	Not in place— but aware
of need	Not in place— but plans
being made	In place— partially
implemented	In place— fully Implemented	
Component 2: Quality Meals	

Abbreviations: SFS=School Food Service, CNP=Child Nutrition Programs, USDA=United States Department of Agriculture	
Definitions of Success	0	1	2	3	4	Don’t
Know	NA	Comments & Notes	
2.1 Schools offer lunch, breakfast and after-school
snack programs and students are encouraged to participate.									
2.2 CNP are administered by SFS staff properly
qualified according to current professional standards.									
2.3 All SFS staff have appropriate pre-service training and regularly participate in professional development activities.									
2.4 School meals are at prices students can afford.									
2.5 Menus are planned with input from students
and include local, cultural and ethnic favorites of the students.									
2.6 Menus meet nutrition standards established by the USDA, conform to good menu planning principles and feature a variety of healthy choices that are tasty, attractive, of excellent quality, and served at the proper temperature.									
2.7 SFS staff use food preparation techniques to provide meals lower in saturated fat, sodium and sugar. They offer healthy food choices that include lean meats, fruits, vegetables, whole grains & low‑ fat or non-fat milk.									
2.8 School meals are marketed to appeal to all students, who are encouraged to choose and consume the full meal.									
2.9 School meal participation rates are about the same for paying students as for students eligible for free and reduced price meals.									
2.10 Food safety is a key part of SFS operation.									
COMPONENT #2 Column Totals
Grand Total for All Items (2.1 – 2.10) = _______________									

0	1	2	3	4	
Not in place— not being
considered	Not in place— but aware
of need	Not in place— but plans
being made	In place— partially
implemented	In place— fully Implemented	
Component 3: Other Healthy Food Options	
Definitions of Success	0	1	2	3	4	Don’t
Know	NA	Comments & Notes	
3.1 All foods and beverages that are available at school contribute to meeting the dietary needs of students; that is, they are from the five major food groups of the Food Guide Pyramid.									
3.2 School policies include nutrition standards for foods and beverages offered at parties, celebrations, and social events.									
3.3 If foods are sold in competition with school meals, they include healthy food choices offered at prices children can afford.									
3.4 If a la carte foods are available, they include a variety of choices of tasty, nutritious foods and beverages such as fruits, vegetables, whole grains, and low-fat or non-fat dairy foods.									
3.5 If foods and beverages are sold in competition with school meals, they are not more highly marketed than the reimbursable school meals.									
3.6 There are appropriate restrictions on students’ access to vending machines, school stores, snack bars, and other outlets that sell foods and beverages, if these options are available. For example: no access in elementary schools, no access until after the school day for middle/junior high schools and no access until after the end of the last lunch period in high schools									
3.7 School staff does not use food as a reward or punishment for students. Ex: they don’t give coupons for fast food as a reward or withhold snacks as punishment for misbehaving.									
3.8 The school encourages parents to provide a variety
of nutritious foods if students bring lunch from home.									
3.9 The school encourages organizations to raise funds
by selling non-food items.									
COMPONENT #3 Column Totals
Grand Total for All Items (3.1 – 3.9) = _____________									

0	1	2	3	4	
Not in place— not being
considered	Not in place— but aware
of need	Not in place— but plans
being made	In place— partially
implemented	In place— fully Implemented	
Component 4: Pleasant Eating Experience	
Definitions of Success	0	1	2	3	4	Don’t
Know	NA	Comments & Notes	
4.1 Meal periods are scheduled at appropriate times; schools do not schedule other activities during meal times.									
4.2 Meal periods are long enough for students to eat and socialize.									
4.3 There are enough serving areas so students don’t have to spend too much time waiting in line.									
4.4 Eating areas are attractive and have enough space for seating; tables and chairs are the right size for the students.									
4.5 Recess for elementary grades is scheduled before lunch so that children will come to lunch less distracted and ready to eat.									
4.6 Schools encourage socializing among students, and between students and adults. Adults properly supervise dining rooms and serve as role models to students.									
4.7 Creative, innovative methods are used to keep
noise levels appropriate— no “eat in silence”.									
4.8 Facility design (size & location of eating/kitchen area, lighting, building materials, windows, open space, adequate foodservice equipment for food preparation and service, and food and staff safety), is given priority in renovations or new construction.									
4.9 Hand washing equipment and supplies are in a convenient place so students can wash hands before eating.									
4.10 Drinking fountains are available for students to
get water at meals and throughout the day.									
4.11 Schools use an accounting system that protects the identity of students who eat free and reduced price school meals.									
COMPONENT #4 Column Totals
Grand Total for All Items (4.1 – 4.11) = ____________									

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Not in place— not being
considered	Not in place— but aware
of need	Not in place— but plans
being made	In place— partially
implemented	In place— fully Implemented	
Component 5: Nutrition Education	
Definitions of Success	0	1	2	3	4	Don’t
Know	NA	Comments & Notes	
5.1 Students in pre-K through grade 12
receive nutrition education that is
interactive and teaches the skills they need
to adopt healthy eating behaviors.									
5.2 Nutrition education is offered in the
school cafeteria and classroom with
coordination between school foodservice
staff and teachers.									
5.3 Students receive nutrition messages
throughout school that are consistent and
reinforce each other.									
5.4 State and district health education
curriculum standards/guidelines include
nutrition education and physical education.									
5.5 Nutrition is integrated into core
curriculum areas such as math, science,
and language arts.									
5.6 The school links nutrition education
activities with the coordinated school health
program.									
COMPONENT #5 Column Totals
Grand Total for All Items (5. –5.6) =_______									

0	1	2	3	4	
Not in place— not being
considered	Not in place— but aware
of need	Not in place— but plans
being made	In place— partially
implemented	In place— fully Implemented	
Component 6: Marketing	
Definitions of Success	0	1	2	3	4	Don’t
Know	NA	Comments & Notes	
 6.1	Healthy eating and physical activity are
actively promoted to students, parents,
teachers, administrators and the
community.									
6.2 Schools consider student needs in
planning for a healthy school nutrition
environment. They ask students for input
and feedback, and listen to what they have
to say.									
6.3 Students receive positive, motivating
messages about healthy eating and
physical activity throughout the school.									
6.4 Schools promote healthy food choices
and don’t allow advertising promoting less
nutritious choices.									
6.5 Schools work with a variety of media to
spread the word to the community about a
healthy school nutrition environment									
COMPONENT #6 Column Totals
Grand Total for All Items (6.1–6.5) =_______									

0	1	2	3	4	
Not in place— not being
considered	Not in place— but aware
of need	Not in place— but plans
being made	In place— partially
implemented	In place— fully Implemented	
Component 7: Commitment to Physical Education and Physical Activity* PA=Physical Activity, PE=Physical Education	
Definitions of Success	0	1	2	3	4	Don’t
Know	NA	Comments & Notes	
7.1 Elementary school students have at least
20 minutes for recess each day.									
7.2 Students have adequate opportunity to be
physically active at school in ways other than
PE class (walking clubs during or out of
school; safe walking/biking routes to school;
noncompetitive/intramural sports).									
7.3 There is adequate PA equipment for
students to use during recess (jump ropes,
hula hoops, balls)									
7.4 Teachers integrate PA into class time
(stretch breaks, activities that involve
movement.)									
7.5 School has a PE curriculum									
7.6 School staff does not use PA as a
punishment (withholding recess or PE class;
requiring students to run laps or do push-ups)									
7.7 The school does not allow courses or
activities to be substituted for PE (band or
participation on sports teams can not be
substituted for PE).									
7.8 All PE classes are taught by credentialed
PE teachers.									
7.9 PE curriculum is consistent with state and
national standards.									
7.10 Teachers implement the Exemplary
Physical Education Curriculum (EPEC)									
COMPONENT #7 Column Totals
Grand Total for All Items (7.1–7.10) =________									

Additional Comments & Notes