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GCISD Nutrition Services Student Voice Initiative

Student feedback is an important factor in the Nutrition Services Department in the planning and development of menus and promotions. The department receives feedback from students, parents and community members through a variety of methods, including online surveys, focus groups, taste test parties, direct interaction on the serving line and the happy or not instant feedback tool. We value the feedback we receive and will continue to implement program changes based on the feedback.


happy or not results from 18-19

Nutrition Services regularly seeks student feedback about the school menu and food items offered through direct feedback, Happy or Not, Student Surveys and Focus Groups.

Below are the results of the Happy or Not tool from the 2018-2019 school year in which students were asked, "How was your lunch today?"

happy or not results from 18-19

Based upon this feedback, Nutrition Services is implementing the following in the 2019-2020 School Year:

  1. Created a separate menu for middle schools
  2. Added a Culinary Trainer/Chef to work with staff on continuous quality improvement
  3. Added more branded items and a Premium Meal to the Snack Bar lines at lunch in the middle schools
  4. Reviewed recipes for flavor and quality and made changes to improve the quality of products offered

Click to view the 2020-2021 


happy or not results from 18-19

Throughout the year, the department samples products with students at all campuses in order to find the best quality products. During these focus groups, students are able to taste test and provide their feedback on potential menu items for the upcoming school year.

In addition to on-site taste testing, the department hosts an Annual Taste Test Party that is conducted in May to finalize the menu for the upcoming school year. Students provided feedback on several potential menu items including:

  • Strawberry Pancake Bowl
  • Egg & Cheese Breakfast Croissant
  • Chicken & Waffles
  • Orange Chicken
  • Baked Potato Soup
  • Cheese Pretzel
  • Mango Sriracha Sherbet

Student feedback on all of the items sampled was overwhelmingly positive. The above items were incorporated into the breakfast and/or lunch menu for the 2019-2020 school year.


Nutrition Services makes available surveys to parents through the district website, Meal Viewer app, website and on the serving lines. 

In response to feedback, the department is implementing the following initiatives:

  • Added a Culinary Trainer/Chef to work with staff on continual quality improvement and training
  • Enhancing menu items by adding higher quality products
  • Incorporating fresh herbs into recipes
  • Utilizing more fresh and local produce on the menu
  • Expanding the flavor profile of items for a more diverse palate
  • Expanding promotions in the cafeteria to increase student engagement 
  • The Chef provides food samples at schools throughout the school year
  • Providing specific job training for staff focusing on food quality, equipment use and recipe execution

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In accordance with federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, this institution is prohibited from discriminating on the basis of race, color, national origin, sex (including gender identity and sexual orientation), disability, age, or reprisal or retaliation for prior civil rights activity.

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  1. mail:
    U.S. Department of Agriculture
    Office of the Assistant Secretary for Civil Rights
    1400 Independence Avenue, SW
    Washington, D.C. 20250-9410; or
  2. fax:
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  3. email:
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