Nutrition and Wellness

Elementary Schools

Middle Schools

Carmel High School

Carmel Parks

Educare

Under the National School Lunch Program and USDA guidelines, Carmel Clay Schools are required to provide reasonable meal modifications, at no extra charge, to students who have a food allergy, medical need, disability or impairment that restricts their diet. A medical statement signed by a health care provider with prescriptive authority is required if the meal accommodation requests are not able to be met with the regularly planned menu items (i.e. gluten free diet). A written parent request will be accepted for a student with a lactose allergy and requires a milk substitute (soy milk substitutions only).

Special Dietary Needs Form 

Completed Special Dietary Needs forms can be sent to the Carmel Clay School dietitian, Meghan Wilson and/or to the students’ school cafeteria manager.

Please contact your student's School Nurse for additional forms (i.e. district allergy action plan, diabetic packet, and dietary action plan).

Any diet based on religious or lifestyle preferences is not considered a “special diet” since they are not based on medical condition. Carmel Clay Schools recognizes the various lifestyles and religious beliefs of our students. However, menu items can not be substituted based solely on the lifestyle or religious belief. In order to help students and families make choices that are appropriate for them, each school menu identifies which food items contain pork and offer at least one daily vegetarian option. 

WELLNESS POLICY 8510
In accordance with state and federal law, the school corporation will form and maintain a corporation level Coordinated School Health Advisory Council that includes at least the follow:

• Parents/Guardians
• Food Service Director/Professionals
• Teachers of Physical Education
• Students
• School Health Care Professionals/Registered Dietitians/School Nurse
• School Administrators
• Any Interested Member of the Public
• Representative of Interested Community Organizations

If you are interested in joining the Coordinated School Health Advisory Council, please contact Jennifer McFarland.

Wellness Policy Triennial Assessment

• 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.