The South Sanpete Board of Education is committed to providing nutritional instruction and implementing nutritional practices that enhance student learning and support the development of lifelong wellness. The Board recognizes this may be promoted through proper and prudent use of beverages and other foods sold through vending machines or otherwise that are outside the reimbursable meal service. The Board concurs with the following quote from Dr. Reginald Washington, MD: “There is evidence that unhealthy food choices such as soft drinks may be a contributor to the obesity epidemic in children. Schools can take a proactive role in forging food behaviors through the options that are available in school vending machines.”
1. Foods of Minimal Nutritional Value (as defined by the USDA):
A. Soda Water: any carbonated beverage (even water). No product shall be excluded from this definition because it contains artificial sweeteners or discrete nutrients added to food, such as vitamins, minerals and protein.
B. Water Ices: any frozen, sweetened water such as “…sicles” and flavored ice with the exception of products that contain fruit or fruit juices.
C. Chewing Gum: any flavored products from natural or synthetic gums and other ingredients that form an insoluble mass for chewing.
D. Certain Candies: any processed foods made predominantly from sweeteners or artificial sweeteners with a variety of minor ingredients which characterize the following types:
(1) Hard Candy: a product made predominantly from sugar (sucrose) and corn syrup which may be flavored and colored; it is characterized by a hard brittle, texture, and includes such items as sour balls, fruit balls, candy sticks, lollipops, mints, sugar wafers, rock candy, cinnamon candies, jaw breakers, cough drops, etc.;
(2) Jellies and Gums: a mixture of carbohydrates which are combined to form a stable gelatinous system of jelly-like character, and are generally flavored and colored, and include gum drops, jelly beans, jellied, fruit-flavored slices, etc.;
(3) Marshmallow Candies: an aerated confection composed of sugar, corn syrup, invert sugar, two percent water and gelatin or egg white to which flavors and colors may be added;
(4) Fondant: a product consisting of microscopic-sized sugar crystal which are separated by thin film of sugar and/or invert in solution such as candy corn, soft mints, etc.;
(5) Licorice: a product made predominantly from sugar and corn syrup which is flavored with an extract made from licorice root;
(6) Spun Candy: a product that is made from sugar that has been boiled at high temperature and spun at a high speed in a special machine; and
(7) Candy-Coated Popcorn: a type of popcorn which is coated with a mixture made predominantly from sugar and corn syrup.
2. Vending Machine: a self-service device that, upon insertion of a coin, paper currency, token, card or key, dispenses unit servings of food in bulk or in packages.
3. Unit: an amount served by container, package, or in bulk.
This Policy establishes guidelines to govern the sales, placement, and contents of food and beverage items sold from student-vending machines and also foods sold outside the reimbursable meal service during the school day in South Sanpete School District.
1. All vending machine agreements must be in written contract form and approved by the local Board of Education before a school may enter into any such agreement.
2. All vending-machine income must be used for the benefit of students.
3. Schools shall submit an annual “Vending Machine Report” to the District’s Business Administrator. This Report shall consist of a financial summary of student vending machine sales and a summary of how the profits were expended or proposed to be expended. The local Board of Education shall review this Report annually.
4. Vending machines will not be available to students in elementary schools.
5. Principals shall monitor all foods and beverages made available in vending machines, student stores, and concession stands and will ensure the inclusion of healthy, nutritional food and beverage options for students.
6. If vending machines are located in a room that opens into a lunchroom serving or eating area, that vending room door must be locked during the lunch period.
7. At least 60% of the items sold in school vending machines must be foods and beverages of nutritional value. Using District and State guidelines, the District will generate a list of acceptable nutritional products.
8. Product pricing may not discourage the purchase of nutritional foods. Nutritional foods shall be priced comparable to less nutritional foods.
9. The most nutritional foods shall be placed in the more prominent positions in vending machines (as capabilities allow).
10. Schools may not advertise or promote foods of minimal nutritional value anywhere on school premises except on the machines themselves or on scoreboards.
11. In accordance with the Utah State Healthy Lifestyles Core Curriculum, secondary schools shall educate students on health risks associated with energy drinks and carbonated beverages, specifically the detrimental effects of high dissolved sugar content, carbonation, artificial sweeteners and caffeine.
12. The District Wellness Committee and/or School Community Councils shall meet annually to review vending-machine products and practices. These groups may also recommend revisions to the Vending Policy and the Wellness Policy.
13. The school administration shall also encourage the use of healthy foods or non-food items as rewards for student achievement and for fund raising.
Policy References: Administrative Code R277-719 (1-5)
District Policy JI “Wellness Policy”