NutriSmart Discovery Database
Please transfer the answers from each NutriSmart Discovery Survey into this form for analyzing purposes. Each building, from each district, should have its own form.
Pisanick School? *
District Name *
Building Name *
FS Director and Head Cook
Interest in routinely offering fresh fruits and vegetables
Not interested at all
Extremely interested/already doing it
Clear selection
Purchasing local foods on a regular basis
Not interested at all
Extremely interested/already doing it
Clear selection
Routinely making scratch-made recipes
Not interested at all
Extremely interested/already doing it
Clear selection
Offering more vegetarian/veggie-centric meals
Not interested at all
Extremely interested/already doing it
Clear selection
Starting/continuing breakfast program with hot menu options
Not interested at all
Extremely interested/already doing it
Clear selection
Continuing to predominantly offering whole grain products
Not interested at all
Extremely interested/already doing it
Clear selection
Limiting high-sugar products on your menu
Not interested at all
Extremely interested/already doing it
Clear selection
Decreasing frequency of pre-fried foods
Not interested at all
Extremely interested/already doing it
Clear selection
Purchasing low-processed, whole foods that are free of artificial ingredients, preservatives, dyes and fillers (ie. no more soy-filler burgers!)
Not interested at all
Extremely interested/already doing it
Clear selection
Interest in hands on culinary trainings, hosted at your schools
Not interested at all
Extremely interested/already doing it
Clear selection
Incorporating “Try Days” of new products/recipes to the students
Not interested at all
Extremely interested/already doing it
Clear selection
Engaging the PTA/PSO in your foodservice program. (participating in PTO/PSA meetings)
Not interested at all
Extremely interested/already doing it
Clear selection
Expanding Social Media efforts by your food service department
Not interested at all
Extremely interested/already doing it
Clear selection
Starting a "Student Nutrition Action Committee" (SNAC)
Not interested at all
Extremely interested/already doing it
Clear selection
Learning more about sustainability/recycling efforts
Not interested at all
Extremely interested/already doing it
Clear selection
Improving way-finding and food presentation in your cafeteria by enhancing the Smarter Lunchroom concept
Not interested at all
Extremely interested/already doing it
Clear selection
Finding ways to improve customer service of your staff
Not interested at all
Extremely interested/already doing it
Clear selection
Please list three goals you have for your kitchen (this can include goals other than menu improvement, such as: improving the data (participation numbers, your bottom line, meals per labor hour, etc), or staff engagement.
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