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Nutritional Information

Michigan School with Healthy Lunch Options

The Food Service Department has included nutritional information on foods served through the lunch program to assist you in your effort to make healthy food choices.

Current Nutritional Information Data

Please go to our Schooldish page for nutrition information. If you have an old nutritional data or allergen list these are NOT accurate. Please refer to the Schooldish page for this information.

If you have any questions about nutritional or allergy information, please contact Food Service at 248.341.5671.

Bloomfield Hills School District Wellness Policy

The Bloomfield Hills School district is committed to creating a healthy school environment that enhances the development of life-long wellness practices. BHS conducts regular reviews of the Wellness policy to determine its effectiveness.

Healthy School Lunch Initiatives


  • A quality all beef kosher hot dog is served.
  • The deli bar - sandwiches are made with 99% fat free meats. A variety of vegetable
    choices are available for the toppings on the sandwiches.
  • Students really like foods that are made or assembled in front of them. There is a trust that the food is wholesome.
  • A variety of Lamb Weston Potatoes are served in our school lunches -- these products contain "zero grams of trans fat."
  • Currently, we are using USDA approved recipes to reduce fat, sugar and salt content of the foods that are prepared.
  • Low fat and skim milk are offered daily
  • Lean ground beef is purchased.
  • Fresh made soups are offered daily in high schools.
  • 100% low saturated soybean oil that, is grown and processed in Michigan, is used in the lunch program. This healthier selection of oil contains 1 gram of saturated fat, 0 grams of trans fat
    and 0 milligrams of cholesterol.
  • Ground turkey instead of ground beef is used in a lot of our entrees.
  • We offer a reduced fat chicken nugget.
  • A variety of salads are offered daily in the middle schools and high schools.
  • All elementary schools offer 1 vegetarian entree per day.
  • Students are offered fresh vegetables or frozen vegetables.
  • A larger selection of vegetarian items are offered-- veggie burgers, vegetable lasagna, spaghetti with marinara sauce, vegetarian soups, meat-less chili, veggie pizza, salads and sandwiches.
  • Whole grain foods are being offered and the food industry is also making changes to include more whole grains in their products.
  • Reduced fat salad dressings are available.
  • Fresh fruit or canned fruit with natural juice are offered along with 100% fruit juices.
  • Healthy snacks are offered: yogurt, yogurt drinks, fruit bars, granola bars and baked chips.
  • Today's Nutrition Dilemma

    There is no single cause for the rising number of over weight children. This problem has developed due to a long list of far-reaching environmental and social changes that affect virtually every aspect of our daily lives. We have separated some of these issues into three categories

    NUTRITIONAL FACTS

    • One third of the children in the United States eat in fast food restaurants daily.
    • More packaged, pre-processed and convenience foods are consumed.
    • Super-sized portions.
    • Students are not consuming enough fruits, vegetables and milk.
    • Americans are eating more food every year.
    • By the time a child starts school -- research shows their eating habits are already firmly established and difficult to change.
    • Sugar and refined flours.
    • Increased sugar consumption.
    • Refined flours have been stripped of vitamins, minerals and fiber.
    • Teens are a challenging group -- they are at the stage of growth and independence, where they view food as one of the few choices under their control.
    • Children model the nutritional behavior of their parents.
    • We live in a society of instant gratification -- with a lack of will power, when it comes to eating.

    IRREGULAR MEAL PATTERNS

    • Fewer family meals are eaten together.
    • More meals and snacks are eaten outside of the home.
    • Fewer parents have time to cook.
    • 73% of households in the U.S. with school age children have either a single working parent or both parents working.
    • Parents have fewer cooking skills than the past generations .
    • Meals and snacks are eaten while watching TV.
    • Television has become a child-care provider for many parents who are over burdened with work responsibilities.
    • Children are feeding themselves after school with the use of frozen foods they can microwave.

    DECREASED PHYSICAL ACTIVITY

    • Research has determined that students spend an average of five hours per day
      watching television.
    • Electronic media, computers and games are sedate activities.
    • Less physical activity during school.
    • Declining after school physical activity.
    • Use of motor transport vs walking or riding bikes.
    • Fewer "active" chores are given to kids.
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