ACF Member Survey 2011
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1. Default Section
Please complete the questionnaire which indicates your consent to participate in this review. If you have any questions or would like additional information please contact Margaret Condrasky at (864)656-6554 or mcondra@clemson.edu. Thank you chef!
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1
. What gender are you?
What gender are you?
Male
Female
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2
. What is your age?
What is your age?
Under 18
19-30
31-50
51 and over
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3
. How many years have you been in the food-related industry?
How many years have you been in the food-related industry?
Less than 5
5 to 9
10 to 14
15 to 19
20 or more
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4
. What is your primary job position where you currently work?
What is your primary job position where you currently work?
Restaurant owner/manager
Corporate level position
Executive chef
Kitchen manager
Cook/line cook/sous chef
Culinary educator
Culinary student
Other (please specify)
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5
. Which category best describes your establishment?
Which category best describes your establishment?
Fine dining
Casual/family restaurant
Quick service/fast food
On site/contract feeding
Culinary arts program food service
Food or culinary educator
Other (please specify)
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6
. Where in the United States is your establishment located?
Where in the United States is your establishment located?
Northeast
Southeast
Central
West
Other (please specify)
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7
. With regards to children's menus, which actions have you taken this past year?
With regards to children's menus, which actions have you taken this past year?
Added more and varied vegetables
Added whole grains
Reduced the number of fried items (i.e. french fries, chicken nuggets) offered
Provided alternatives (fish, lean beef, pork, beans, grains) to foods high in fat
Offered smaller portions of adult this past year
Have not done anything different this past year
Other ideas
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8
. Rate (1 low; 5 high importance) how each of the following factors limits the feasibility of placing healthier items on children's menus.
1
2
3
4
5
Need for specific staff skills and training
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Rate (1 low; 5 high importance) how each of the following factors limits the feasibility of placing healthier items on children's menus. Need for specific staff skills and training 1
Need for specific staff skills and training 2
Need for specific staff skills and training 3
Need for specific staff skills and training 4
Need for specific staff skills and training 5
Labor time
Labor time 1
Labor time 2
Labor time 3
Labor time 4
Labor time 5
Cost
Cost 1
Cost 2
Cost 3
Cost 4
Cost 5
Manipulation of recipes
Manipulation of recipes 1
Manipulation of recipes 2
Manipulation of recipes 3
Manipulation of recipes 4
Manipulation of recipes 5
Consumer demand
Consumer demand 1
Consumer demand 2
Consumer demand 3
Consumer demand 4
Consumer demand 5
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9
. Rank the ease of making the following changes in order to produce healthier dishes in your establishment.
Very Easy
Easy
Neither Easy Nor Difficult
Difficult
Very Difficult
Downsizing portions
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Rank the ease of making the following changes in order to produce healthier dishes in your establishment. Downsizing portions Very Easy
Downsizing portions Easy
Downsizing portions Neither Easy Nor Difficult
Downsizing portions Difficult
Downsizing portions Very Difficult
Filling half the plate with fruits and vegetables
Filling half the plate with fruits and vegetables Very Easy
Filling half the plate with fruits and vegetables Easy
Filling half the plate with fruits and vegetables Neither Easy Nor Difficult
Filling half the plate with fruits and vegetables Difficult
Filling half the plate with fruits and vegetables Very Difficult
Cutting back on meat
Cutting back on meat Very Easy
Cutting back on meat Easy
Cutting back on meat Neither Easy Nor Difficult
Cutting back on meat Difficult
Cutting back on meat Very Difficult
Reducing salt
Reducing salt Very Easy
Reducing salt Easy
Reducing salt Neither Easy Nor Difficult
Reducing salt Difficult
Reducing salt Very Difficult
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10
. How important is sodium content of a dish for you?
Professionally
Personally
Not important
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How important is sodium content of a dish for you? Not important Professionally
Not important Personally
Slightly important
Slightly important Professionally
Slightly important Personally
Important
Important Professionally
Important Personally
Very important
Very important Professionally
Very important Personally
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11
. The 2010 Dietary Guidelines recommends reducing the upper limit for sodium intake from 2,300 mg/day to _________ mg/day.
The 2010 Dietary Guidelines recommends reducing the upper limit for sodium intake from 2,300 mg/day to _________ mg/day.
2,000
1,750
1,500
1,200
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12
. What percentage of Americans are concerned with their sodium consumption?
What percentage of Americans are concerned with their sodium consumption?
25%
36%
50%
65%
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13
. Sea salt is a healthier alternative to table salt.
Sea salt is a healthier alternative to table salt.
True
False
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14
. When preparing a pasta dish with meat sauce, approximately how many times do you add salt from start to finish?
When preparing a pasta dish with meat sauce, approximately how many times do you add salt from start to finish?
1
2
3
4
5>
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15
. What do you think is the maximum percentage of sodium reduction in high sodium dishes before customers would notice?
What do you think is the maximum percentage of sodium reduction in high sodium dishes before customers would notice?
10%
25%
45%
55%
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16
. Do you ever use purchased bases, such as stocks and sauces, when making dishes?
Do you ever use purchased bases, such as stocks and sauces, when making dishes?
Yes
No
17
. If you answered "Yes" to the previous question, do you ever seek out low-sodium or sodium-free bases?
If you answered "Yes" to the previous question, do you ever seek out low-sodium or sodium-free bases?
Yes
No
N/A
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18
. If menu labeling laws were enacted today for your business, how do you think your customers would respond to knowing the nutritional elements on your menu?
If menu labeling laws were enacted today for your business, how do you think your customers would respond to knowing the nutritional elements on your menu?
Negatively
No effect
Positively
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19
. Have you ever used functional ingredients, such as gums or modified starches, to enhance texture, nutritional profile or overall appeal?
Have you ever used functional ingredients, such as gums or modified starches, to enhance texture, nutritional profile or overall appeal?
Yes
No
If you answered "Yes," please explain.
20
. In what ways are you giving back to the community?
In what ways are you giving back to the community?
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21
. Are you actively involved in the Chefs Move to Schools program?
Are you actively involved in the Chefs Move to Schools program?
Yes
No
Please explain.
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