ACF Member Survey 2011

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?
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2. What is your age?
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3. How many years have you been in the food-related industry?
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4. What is your primary job position where you currently work?
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5. Which category best describes your establishment?
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6. Where in the United States is your establishment located?
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7. With regards to children's menus, which actions have you taken this past year?
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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.
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Need for specific staff skills and training
Labor time
Cost
Manipulation of recipes
Consumer demand
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9. Rank the ease of making the following changes in order to produce healthier dishes in your establishment.
Very EasyEasyNeither Easy Nor DifficultDifficultVery Difficult
Downsizing portions
Filling half the plate with fruits and vegetables
Cutting back on meat
Reducing salt
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10. How important is sodium content of a dish for you?
ProfessionallyPersonally
Not important
Slightly important
Important
Very important
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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.
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12. What percentage of Americans are concerned with their sodium consumption?
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13. Sea salt is a healthier alternative to table salt.
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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?
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15. What do you think is the maximum percentage of sodium reduction in high sodium dishes before customers would notice?
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16. Do you ever use purchased bases, such as stocks and sauces, when making dishes?
17. If you answered "Yes" to the previous question, do you ever seek out low-sodium or sodium-free bases?
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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?
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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?
20. 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?
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