Nutrition and Wellness

School nutrition standards have dramatically changed since the Healthy, Hunger Free Kids Act of 2010 was signed into law. The most important reason for this change was due to the rapid increase of childhood obesity. The obesity epidemic affects nearly 1 in 3 children, making them at risk for preventable disease like diabetes and heart disease.

Since many kids consume as many as half of their meals a day in schools, school meals play a critical role in providing the necessary nutrition children need while also helping them learn how to lead healthy lifestyles. Because of this huge responsibility, the Food Services Department at Carmel Clay schools has implemented many changes to be able to provide the most nutritious and healthy meals for our students.

  • All entree and side salads are 50% spinach and 50% romaine lettuce. 
  • We have added mobile salad bars to 5 schools and continue work toward adding more throughout the district. 
  • We have eliminated added salt from most recipes. We use many low sodium and low fat meat and dairy products and use a variety of salt/sodium free seasoning blends.
  • We have eliminated desserts from our meals at all levels except for the monthly birthday celebration at the elementary schools. We do occasionally offer a special dessert for holiday meals and promotion days.
  • The protein items served at CCS come from high quality manufactures. Our menu notes if an item contains pork, and is also reflected on the serving lines.
  • We have eliminated trans fats from all products served.
  • Half of all grains offered at CCS are whole grain products.
  • All of our ala carte and snack offerings have regulations set by the USDA for calories, fat and sodium.

School meals are designed to be age-appropriate and provide adequate amounts of calories, sodium, fat and protein; all within the appropriate serving sizes. The amount of fruits and vegetables offered have almost doubled at all grade levels. We are also starting to implement our Farm to School initiative by utilizing produce from the school garden, as well as using local and seasonal produce in our cafeterias.

We are always striving to provide the most tasteful and nutrient dense foods to our students so they are able to thrive during the school day.