ACF Member Survey 2010
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1. Default Section
1
. What gender are you?
What gender are you?
Male
Female
*
2
. What is your age?
What is your age?
Under 18
19-30
31-50
51 and over
*
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
*
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
Chef
Culinary educator
Other (please specify)
*
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)
*
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)
*
7
. Rate the reasons you would offer vegetarian dishes in your establishment:
Low
Moderate
High
Customer demand
*
Rate the reasons you would offer vegetarian dishes in your establishment: Customer demand Low
Customer demand Moderate
Customer demand High
Plate cost
Plate cost Low
Plate cost Moderate
Plate cost High
Health benefits (i.e. reduces risk of heart disease, strokes, and cancers)
Health benefits (i.e. reduces risk of heart disease, strokes, and cancers) Low
Health benefits (i.e. reduces risk of heart disease, strokes, and cancers) Moderate
Health benefits (i.e. reduces risk of heart disease, strokes, and cancers) High
Support local farmers
Support local farmers Low
Support local farmers Moderate
Support local farmers High
Vegetarian dishes are environmentally friendly
Vegetarian dishes are environmentally friendly Low
Vegetarian dishes are environmentally friendly Moderate
Vegetarian dishes are environmentally friendly High
Other reason:
*
8
. 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
*
9
. In regards to the Culinary Nutrition News pieces located on the ACF website homepage:
Yes
Sometimes
No
Do you read the monthly articles?
*
In regards to the Culinary Nutrition News pieces located on the ACF website homepage: Do you read the monthly articles? Yes
Do you read the monthly articles? Sometimes
Do you read the monthly articles? No
Do you read the "Ingredients in the News" pieces?
Do you read the "Ingredients in the News" pieces? Yes
Do you read the "Ingredients in the News" pieces? Sometimes
Do you read the "Ingredients in the News" pieces? No
*
10
. Have the following examples of Culinary Nutrition News articles and ingredient pieces provided you with useful information?
No
Somewhat
Mostly
Thoroughly
Did not read
Fiber Rich (July 09)
*
Have the following examples of Culinary Nutrition News articles and ingredient pieces provided you with useful information? Fiber Rich (July 09) No
Fiber Rich (July 09) Somewhat
Fiber Rich (July 09) Mostly
Fiber Rich (July 09) Thoroughly
Fiber Rich (July 09) Did not read
Diabetic Menu Makeover (Dec 09)
Diabetic Menu Makeover (Dec 09) No
Diabetic Menu Makeover (Dec 09) Somewhat
Diabetic Menu Makeover (Dec 09) Mostly
Diabetic Menu Makeover (Dec 09) Thoroughly
Diabetic Menu Makeover (Dec 09) Did not read
Pass the Omega-3s, Please (May 10)
Pass the Omega-3s, Please (May 10) No
Pass the Omega-3s, Please (May 10) Somewhat
Pass the Omega-3s, Please (May 10) Mostly
Pass the Omega-3s, Please (May 10) Thoroughly
Pass the Omega-3s, Please (May 10) Did not read
Organic, Natural, Local and Sustainable: Trends or Mainstays? (Sept 10)
Organic, Natural, Local and Sustainable: Trends or Mainstays? (Sept 10) No
Organic, Natural, Local and Sustainable: Trends or Mainstays? (Sept 10) Somewhat
Organic, Natural, Local and Sustainable: Trends or Mainstays? (Sept 10) Mostly
Organic, Natural, Local and Sustainable: Trends or Mainstays? (Sept 10) Thoroughly
Organic, Natural, Local and Sustainable: Trends or Mainstays? (Sept 10) Did not read
11
. Did the following culinary nutrition and refresher sessions at the 2010 ACF conference provide useful information?
No
Somewhat
Mostly
Thoroughly
Did not attend
Balancing the Plate from a Less Is More Perspective
*
Did the following culinary nutrition and refresher sessions at the 2010 ACF conference provide useful information? Balancing the Plate from a Less Is More Perspective No
Balancing the Plate from a Less Is More Perspective Somewhat
Balancing the Plate from a Less Is More Perspective Mostly
Balancing the Plate from a Less Is More Perspective Thoroughly
Balancing the Plate from a Less Is More Perspective Did not attend
Incorporating Fiber
Incorporating Fiber No
Incorporating Fiber Somewhat
Incorporating Fiber Mostly
Incorporating Fiber Thoroughly
Incorporating Fiber Did not attend
Nutrition and the 'Baby Boomer' Generation Customers
Nutrition and the 'Baby Boomer' Generation Customers No
Nutrition and the 'Baby Boomer' Generation Customers Somewhat
Nutrition and the 'Baby Boomer' Generation Customers Mostly
Nutrition and the 'Baby Boomer' Generation Customers Thoroughly
Nutrition and the 'Baby Boomer' Generation Customers Did not attend
Healthful Cooking and Nutritional Ingredient Substitutions
Healthful Cooking and Nutritional Ingredient Substitutions No
Healthful Cooking and Nutritional Ingredient Substitutions Somewhat
Healthful Cooking and Nutritional Ingredient Substitutions Mostly
Healthful Cooking and Nutritional Ingredient Substitutions Thoroughly
Healthful Cooking and Nutritional Ingredient Substitutions Did not attend
*
12
. Chefs have indicated they would like more information on the following topics. If we provide sessions on these topics, at what level of complexity should we present the subject?
Basic
Intermediate
Advanced
Salt
*
Chefs have indicated they would like more information on the following topics. If we provide sessions on these topics, at what level of complexity should we present the subject? Salt Basic
Salt Intermediate
Salt Advanced
Vegetarianism
Vegetarianism Basic
Vegetarianism Intermediate
Vegetarianism Advanced
Kids Menus
Kids Menus Basic
Kids Menus Intermediate
Kids Menus Advanced
Allergens
Allergens Basic
Allergens Intermediate
Allergens Advanced
Portions vs Calories
Portions vs Calories Basic
Portions vs Calories Intermediate
Portions vs Calories Advanced
13
. Rate (1 low; 5 high importance) how each of the following factors limits the feasibility of placing healthy items on menus
1
2
3
4
5
Need for specific staff skills and training
*
Rate (1 low; 5 high importance) how each of the following factors limits the feasibility of placing healthy items on 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
High labor costs
High labor costs 1
High labor costs 2
High labor costs 3
High labor costs 4
High labor costs 5
Limited ingredient availability
Limited ingredient availability 1
Limited ingredient availability 2
Limited ingredient availability 3
Limited ingredient availability 4
Limited ingredient availability 5
High ingredient cost
High ingredient cost 1
High ingredient cost 2
High ingredient cost 3
High ingredient cost 4
High ingredient cost 5
Short ingredient shelf life
Short ingredient shelf life 1
Short ingredient shelf life 2
Short ingredient shelf life 3
Short ingredient shelf life 4
Short ingredient shelf life 5
Consumer Demand
Consumer Demand 1
Consumer Demand 2
Consumer Demand 3
Consumer Demand 4
Consumer Demand 5
Other
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