Edmonds School District, WA Distribution and Sales of Competitive Foods

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Edmonds School District, WA, US

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Type: Policy

Status: Adopted on 8/9/05

Source File: http://staff.edmonds.wednet.edu/users/kernsj/8000/8600.htm


The US Department of Agriculture was granted authority in Public Law 95-166 to prescribe regulations relating to foods and beverages which compete with school food service programs authorized under the federal Child Nutrition and National School Lunch Act. The USDA defines all foods and beverages other than meals served by the food services program as Competitive Foods. In addition to the USDA regulations, local school districts have the authority to further regulate competitive foods.

Poor nutrition affects children’s health and their ability to learn. Research shows that students who participate in school meal programs have higher intakes of key essential nutrients at lunch and over a 24-hour period.

Schools are uniquely positioned to model and reinforce healthy eating behaviors by providing healthy choices that are consistent with nutrition education messages and maximizing participation in the school meal program. The availability of non-nutritious foods undermines nutrition education efforts, encourages over consumption of foods high in fat and added sugar, teaches children to associate food with praise and teaches children to eat when they are not hungry. It also increases the potential for development of eating disorders, food-borne illnesses and food-based allergic reactions.

This procedure applies to all competitive foods, defined as any foods and beverages offered or sold to students other than what is served as part of the school meal programs. It applies during school hours or during times when regularly scheduled after school programs are held, and applies to any school operated by the District. The procedures apply whether the food or beverage is served from vending machines, student stores or offered or sold by parent groups, booster clubs, associated student body groups, a la carte sales in lunchrooms, by teachers in class or by others. (The procedures do not apply to meals and snacks brought by students for their individual consumption).

Nutritional Content and Portion Sizes
Seventy percent (70%) of all competitive foods available to students must meet the following nutrition and portion standards:

1. Nutritional Content:

a. Total fat content must be less than or equal to 30% of total calories (3 grams per 100 calories) per serving (not including seeds and nuts);
b. Saturated fat content must be less than or equal to 10% of total calories per serving;
c. Sugar content must be less than or equal to 15 grams per serving (not including fresh, dried or frozen fruits, 100% fruit juice OR beverages sweetened with 100% fruit juice, and vegetables);
d. Due to the growing frequency and severity of allergic reactions to peanuts, students in grades K-8 may not have access to food containing peanuts; with clear and obvious labeling, peanuts may be included in foods available to students in grades 9 through 12.
e. Beverages may not contain caffeine.

2. Portion sizes:

a. Beverages:
i. Non-carbonated (except water and milk): 12 oz or less
ii. Milk: 16 oz or less
iii. Water: carbonated or uncarbonated, unlimited
b. Snacks: 1.25 oz or less
c. Cookies/cereal bars: 2oz. or less
d. Bakery items: 3oz. or less
e. Frozen desserts: 3 oz. or less
f. Yogurts: 8 oz. or less

Operation of Vending Machines, Food Service A La Carte Lines, Student Stores and Fundraisers

1. Sales of competitive foods and beverages are permitted in high schools during the time when the school breakfast and lunch programs are serving food; competitive foods may not be sold in middle and elementary schools at times when the school breakfast and lunch programs are serving food.

2. Competitive foods and beverages may not be sold, during meal periods, where meals are served or students are allowed to eat.

3. Vendor contracts for sales of competitive foods shall not include incentives for increasing students’ consumption of foods or drinks that do not meet the above nutritional standards.

4. Vendors shall not distribute free competitive food and beverage products unless the contracts awarded through the district’s competitive purchasing process authorize such distribution.

Additional Food and Beverage Guidelines
Occasional class parties and celebrations are exempt from the above guidelines; however, providing healthful options is strongly encouraged.

Candy given as a reward or incentive to students is strongly discouraged.

Legislative References:
Federal: In April 1978, the U.S.D.A. proposed an amendment to the National School Lunch and School Breakfast Program (7CFR Parts 210 and 220), which identifies foods of minimal nutritional value and prohibits their sale in the food service areas during school meal periods. Foods of minimal nutritional value include any food that fails to supply at least 5% of the United States Recommended Dietary Allowance (USRDA) for specific nutrients per 100 calories. The eight nutrients are protein, Vitamin A, ascorbic acid, niacin, riboflavin, thiamin, calcium, and iron.

The Federal Register, Volume 45, No. 10, dated January 29, 1980, identifies the federal regulations, which became effective July 1, 1980

State of Washington: RCW 235 Food Services