Although this program is relatively new, significant change has already been made.

Trans fat has been completely eradicated, from the deep fryers to the potato chips. Cooking spray is now used in place of margarine for frying and canola oil is used in the deep fryers.

High fructose corn syrup is also being removed. Juices and yogurt are all made with natural sweeteners.

Whole grains have been readily available on the salad bar but this new program will start incorporating more into the hot food.

This has been somewhat challenging because “the kids aren’t into them yet,” said Jewett Chef Manager Julie Zumwalt. “I think once they start tasting them they will discover that they’re delicious. Whole grains are wonderful.”

A major project being employed is a non-fat condiment bar in Jewett. Not indented to replace what’s there now, the new addition will provide options items such as non-fat sour cream and cream cheese.

According to Zumwalt, the most challenging part of this process has been training the staff to be conscious of healthy options. “Not everybody thinks that way,” she said. “Especially the cooks who are of different ethnicities. Ethnic cooking is very different, and retraining takes time.”

A six-page self-audit is now used for lunch and dinner to make sure that each meal offers an In Balance and low-fat option. Once this program is in full swing, there will be a sign posted saying which protein, grain and vegetable offered will make a balanced meal.

The student servers need to be trained about healthy portion sizes. New serving utensils exactly half a cup and a full cup have been purchased. This does not mean you can’t have more if you ask for it, but what you are served will be a healthy portion size. Desserts will also be cut into smaller pieces.

“This is definitely a process,” said Zumwalt.

“Nothing can be done overnight, but we’re definitely heading in a good direction.”