2018 Food and Nutrition Survey. Results & Recommendations

Transcription

1 2018 Food and Nutrition Survey Results & Recommendations

2 Respondent Breakdown 0% 10% 195 Responses Student Parent/Guardian Teacher/Staff 90%

3 Student Grade Distribution 179 Responses 16% 15% 23% 9% 13% 15% 9% 6th Grade 7th Grade 8th Grade 9th Grade 10th Grade 11th Grada 12 Grade

4 Gender Distribution 0% 1% 193 Responses 36% 63% Female Male Other Prefer Not to Say

5 How often do you buy lunch? 191 Responses 13% 9% 38% Everyday Several time a week Once a week Occasionally Never

6 What would need to change in school lunch to have you buy it? 90% 80% 70% 60% 50% 40% 30% 10% 0% 78 Responses- more than 1 choice was allowed 34.6% Price Reduction 39.7% Increased Variety 78.2% Improved taste & quality 41.0% Shorter lunch lines 16.7% Will always bring lunch no matter the changes in café

7 How would you rate the variety of meals offered at lunch? 60% 192 Responses 56.8% 50% 40% 30% 22.9% 15.6% 10% 0% 2.1% 2.6% Poor Fair Satisfactory Good Outstanding

8 How would you rate the presentation of our school lunches? 45% 40% 35% 30% 25% 15% 10% 5% 0% 191 Responses 41.9% 27.7% 19.4% 8.9% 2.1% Poor Fair Satisfactory Good Outstanding

9 How would you rate the quality of school lunches? 45% 40% 35% 30% 25% 15% 10% 5% 0% 192 Responses 41.1% 31.3% 13.0% 13.0% 1.6% Poor Fair Satisfactory Good Outstanding

10 The number of serving lines is adequate 35% 30% 25% 23.5% 187 Responses 30.5% 23.0% 15% 16.0% 10% 5% 0% 7.0% Poor Fair Satisfactory Good Outstanding

11 The cafeteria is clean and neat 40% 35% 186 Responses 32.8% 37.1% 30% 25% 15% 17.2% 10% 5% 4.3% 8.6% 0% Poor Fair Satisfactory Good Outstanding

12 The food service staff is courteous 60% 50% 188 Responses 51.6% 40% 38.8% 30% 10% 0% 1.1% 2.1% 6.4% Poor Fair Satisfactory Good Outstanding

13 The time given for lunch period is adequate 35% 30% 25% 30.5% 187 Responses 25.0% 24.6% 15% 12.8% 10% 5% 0% 7.0% Poor Fair Satisfactory Good Outstanding

14 Does the department communicate well about specials and offerings 35% 30% 189 Responses 31.7% 32.3% 25% 22.2% 15% 10% 5% 4.8% 9.0% 0% Poor Fair Satisfactory Good Outstanding

15 How should the department communicate to you? 80% 70% 60% 50% 40% 30% 10% 0% 173 Responses/ More than one response was allowed 71.7% 16.2% 30.6% 4.5% 1.0%

16 Would you like to see food theme days such as Indian or Thai offered? 191 Responses 31% 52% Yes No Undecided 17%

17 Would you like to see meals labeled with allergy and nutrition information 188 Responses 32% 50% Yes No Undecided 18%

18 Top 5 Meals Pizza Crispy Chicken Burger Bar Loaded Nachos Pasta

19 Least Favorite 5 Meals Pizza BBQ Chicken Pasta Loaded Nachos Chili

20 New entrees you want to see Pasta Bar with ravioli and tortellini Hot and Cold Sandwich bar including paninis More vegetarian options Mac & Cheese Salad Bar Quesadillas Sushi Asian choices

21 Issues you would like us to work on Increase vegetarian options Healthier options- organic, less processed meals Reduced time in lunch lines Nutrition and Allergy labeling Additional Cuisines - Indian, Thai, additional Asian meals More time for lunch

22 Our Response We appreciate students and parents taking the time to fill out the survey. Your thoughts and feelings are important to us as we strive to make Dover-Sherborn Food and Nutrition an exciting and healthy place for students to have lunch. In response to your comments we will acting on the following suggestions. Starting in November, we are adding vegetarian items such as veggie burgers, vegetarian chili and vegetarian nachos to the menus. We will add others as we adapt recipes and have vegetarian protein sources available on the serving lines. We have been using in season fresh produce from several local farms. We have had very good luck with local squashes this year. Whenever available we also use produce grown at the Dover-Sherborn Public School onsite gardens. We ve been incorporating from scratch and quick scratch meals several times each month. Quick scratch means sometimes purchasing items that have been semi processed, such as sliced chicken or vegetables. There is limited time available to prepare meals, prohibiting the ability for every item to be made 100% by scratch by the staff. From scratch and quick scratch meals always require a day, or two preparation, as the first meals of the day are served at 10:15 am.

23 Our Response We aren t able at this time to offer a traditional salad bar or pasta bar. Safe food temperature is the number one issue, but serving space is also problematic. We are looking into alternative ways to accomplish these requests. Several different types of salad are offered daily and there are additional fruit and vegetable choices available on every serving line to add to your salad. We have purchased a new nutrition program and are currently building the nutrition database specific to items we use. When finished, it will give us the ability to post nutrition and allergy information to the menus on the website. Meal times and lines are not under the direct control of the Food and Nutrition Services. We have forwarded the survey results to the School Administration. We are always looking for the quickest way to serve each, and every meal produced to allow students maximum time to eat their lunches.