Purpose/Objectives: Evaluation of school-based activities is a high priority for school personnel. Nutrition activities, such as salad bars (SBs) incorporated into school lunchrooms, may increase children's consumption of low-energy, high fiber diets. The purpose of this paper is to describe a problem-solving/ decision-making model and demonstrate its application in the evaluation of a school-based SB program. Methods: The proposed model includes five steps: 1) problem definition; 2) goal setting; 3) method options; 4) action plans; and 5) ongoing assessment. The Tulane Prevention Research Center (PRC) conducted an SB evaluation with 19 schools in Orleans Parish. The evaluation, developed with the 5-step model, led to multi-level school data collection: administrative, nutrition service, students, and cafeteria environmental scans. Results: Important practical data about lunchroom SBs was obtained. The evaluation, using the model, successfully demonstrated that all methods were achievable, participation reached expected levels, and identified goals were attained. Application to Child Nutrition Professionals: Previously identified problems (safety, extra labor, cost, storage) with SB use make SB evaluation a high priority for school food management. This proposed easy-to-use model can be applied by professionals and non-professionals in evaluating any school-based activities. The demonstration of this SB evaluation showed that the model can provide efficient guidance that yields practical data for school decisions about SBs in school lunchrooms. School personnel will find this model easy to use; the steps of the model are transferable, and the model could potentially be applied to other evaluation issues.