Smarter Lunchrooms Scorecard Report

Introduction

The purpose of this report was to compile the results from the Smarter Lunchroom
Scorecards completed at each school in the Ephrata School District. These scorecards are
designed to increase school lunch participation, reduce waste, and increase selection of healthy
school food. The scorecards were completed by visiting each school and observing lunch. The
areas where lunch rooms can earn points are in “focus on the fruit,” “vary the vegetables,”
“highlight the salad,” “move more white milk,” “reimbursable meals,” “lunchroom atmosphere,”
“student involvement,” “school involvement.” The salad area was not included in the scoring
because a salad bar was attempted in the past, but there was too much waste and it was
difficult for the cashiers to identify if the students had components for a full meal. Highlights and
areas of improvement will be addressed for each school based on their individual scores for
each category. A generalized list of suggestions that encompass all six schools will be included
in the conclusion. These results showcase areas where Ephrata lunchrooms are succeeding,
while also addressing ways to improve Ephrata lunchrooms.

Scorecard Summary

School Score

Akron Elementary 49 pts out of 60 pts

Highland Elementary 52 pts out of 60 pts

Clay Elementary 49 pts out of 60 pts

Fulton Elementary 51 pts out of 60 pts

Intermediate/Middle School 52 pts out of 60 pts

High School 53 pts out of 60 pts

 Akron Elementary
Highlights
1. Vegetables were presented well.
2. Recess was offered before lunch.
3. Staff was attentive and addressed the students
with respect and patience.
Areas of Improvement
1. Offer more fruit and vegetables taste tests
.
2. Engage students by involving them in creating art
work, creative menu names, or opportunities to
provide feedback on menu items.
3. Offer a health class at the elementary level that
addresses basic nutrition (food groups, ect.).
 Highland Elementary

Highlights Areas of Improvement

1. More than 2 fresh vegetables were offered on the
line.
2. Students have the opportunity to volunteer in the
lunchroom.
3. Perfect score on lunchroom atmosphere!
1. Vegetables may appear more appetizing if they
are served in boats rather than in bags.
2. The children don’t attend recess before lunch.
Attending recess before lunch may increase
healthy food intake.
3. The food service staff indicated they would
appreciate more engagement with the teachers
for nutrition education.
 Clay Elementary
Highlights
1. The market basket display in the cafeteria was a
creative and bright way to feature a healthful food
item. *pictures included below.
2. The kitchen atmosphere was positive and the
servers/cashier were very engaged with the kids.
3. Students volunteer in the lunchroom.
Areas of Improvement
1. The food service manager mentioned that it might
be beneficial to introduce more food
exposures/taste testing for fruits and vegetables.
2. Increased student involvement by allowing them
to make artwork that promotes new menu items.
 Clay Elementary Pictures

The Market Basket

 Fulton Elementary

Highlights Areas of Improvement

1. Staff confirmed that students provide informal
feedback if they like/dislike a new food item.
2. Perfect score on lunchroom atmosphere!
3. Clear signage was used to show students the
components in a reimbursable meal.
1. Most of the elementary school presented the fruit
in stainless steel pans. Putting the fruit in bowls
may encourage students to take fresh fruits.
2. At the elementary level, students are not directly
engaged with growing food. School gardens may
offer a good opportunity for students to explore
where their food originates from.
 Intermediate/Middle School
Highlights
1. Students have must ask staff for al la carte items
before purchasing (except the chips are
self-serve).
2. Staff notice when the students receive nutrition
education because chocolate milk sales will drop.
This indicates that students are responsive and
make adjustments to their diet based on what they
are learning.
Areas of Improvement
1. Fruit was displayed in hotel pans and may have
been more attractive in bowls.
2. Students are not engaged in any food service
(i.e. students don’t have opportunities to
volunteer, make artwork for signage for menu
items.)
 High School
Highlights
1. Highest score in the vary the vegetable category.
Nice presentation!
2. Excellent fruit display.
3. Students are engaged in growing food with the
hydroponics herbs grown in the Media Center.
Areas of Improvement
1. An entree of the day could be displayed on a
plate/tray or featured in a photograph.
2. Currently students don’t have to ask a food
service worker to purchase al la carte snacks.
The recommendation is for students to ask before
purchasing.
3. White milk was not offered in all beverage
coolers.
Conclusion

This list includes areas of improvement that can be applied to all six schools.

● Include a fruit, vegetable and entree taste test as least once a year.
● Increase food service staff and teacher interactions.
● Improve nutrition education, school gardens, farm field trips.
● Present fruits and vegetables in attractive bowls.
● Expand student involvement in food service.

There were several areas across all schools that were exceeding expectations.

● Highest score for lunchroom atmosphere across all schools!

● All schools scored in the​ gold range​ for the score cards.
● A minimum of at least two vegetables were served at each school.
● Sliced or cut fruit was offered at each school.
● Food service staff were engaging and pleasant to the students.

*Granted Google Drive access to the materials/curriculum from Greeley CO school district.
These materials are designed to increase student involvement with school food service,
cooking, food safety, and nutrition education.

Completed by Greta Mellinger

Pennsylvania State University
Dietetic Intern 2018-2019