Taking Action: A Healthy Vending Strategy

1. Taking Action: A Healthy Vending Strategy Tracy A. Fox, MPH, RD Patricia B. O’Neill Kathleen C. Lazor, MA, RD School Nutrition Association - Annual National Conference July 20, 2005

2. A Healthy Vending StrategyOverview • Brief history of vending accomplishments • Board of Education perspective; Montgomery County Public Schools profile • Role of Food and Nutrition Services • Keys to success & next steps

3. Healthy Vending StrategyBrief History • WHY CARE? • Health concerns/obesity epidemic/press • Role of schools in contributing to/helping prevent unhealthy habits • Academic rigor pushing health & PE out of curriculum

4. Healthy VendingBroad Based Support • Teachers/parents overwhelmingly support healthy vending choices: • Over 90% parents & teachers favor converting vending to healthy choices • Close to 85% oppose soft drinks and junk food in available in elementary schools RWJF, Active Living: Healthy Schools for Healthy Kids survey

5. Healthy VendingState Initiatives Impact Locals • MD State bills over 4 years helped raise awareness • Highlighted the problem • Helped create and strengthen coalitions at local level

6. Healthy VendingLocals Take Action • Parents, teachers, health/community activists advocated for vending changes • Met with officials, testified at BOE meetings, sent letters/e-mails, spoke at PTA meetings, local cable TV shows, letters to editor, community newspaper articles Was Anybody Listening??

7. Healthy VendingLeaders Take Action • County Councilman makes childhood obesity a priority • Community forum draws hundreds to learn about problem/develop strategies • BOE members take action/pass resolutions • Banning soda during day • Creating vending study group to look at standards

8. Healthy VendingStandards Developed/Adopted • Study group standards developed • Adopted by Superintendent • Apply to all vended items, a la carte, school stores, school-sponsored fundraising • Implemented 2004-2005 SY

9. Montgomery County Public Schools

10. MCPS at a Glance • Total Enrollment: 139,203 in 2004–05 • MCPS is the 17th largest school system in the U.S. • 192 Schools • 19,951 Full-time Employees • FY 2005 Budget of $1.6 Billion

11. MCPS Enrollment Growth Nearly 50,000 Since 1983 African American, Asian American, Hispanic Populations Increase MCPS Enrollment by Racial/Ethnic Group, 1970 – 2004 19.4% HISPANIC 14.4% ASIAN AMERICAN 22.6% AFRICAN AMERICAN 43.3% WHITE

12. Student Enrollment in 2004 • Eligible for Free/Reduced Meals 31,518 • Special Education 17,013 • International 4,665 • ESOL 12,200

13. Board of Education Action Resolved, That the superintendent convene a work group of stakeholders, to include principals, parents, students, PTA representatives, and health/nutrition professionals, to review a sampling of existing MCPS school contracts for vending machines; to compile a listing of options of nutritious beverages suitable for sale through vending machines; and, at the completion of the pilot, to submit a written report to the superintendent and Board, including recommendations on how to expand the sale of water and nutritious low-calorie/low-sugar beverages, with the goal of eventually eliminating the sale of all non-nutritious beverages.

14. Board of Education Action Resolved, That the Board of Education direct the superintendent of schools to have high school vending machines that currently sell foods and beverages deemed to be minimally nutritious extend the time they are off from midnight through the end of the school day; and be it further Resolved, That the Board of Education expand the charge to the vending machine work group to review the types of snacks available through vending machines.

15. Developing Nutrition Standards • BOE passed resolutions in October and December, 2003 • Work group was convened in November 2003 and met five times through January 2004 • Nutrition recommendations made to the BOE in March 2004 and approved • Nutrition standards in place for 2004-2005 school year.

16. Guiding Students to Make Healthy Choices • Helps growth and development • Helps prevent childhood health problems • Helps prevent childhood obesity • Helps decrease the risk of developing chronic diseases

17. Staying in the Forefront… • Nutrient Standard Menu Planning option • Central Production Facility – consistent nutritional content • Accessible nutrition information • Ingredient and preparation modification • A la Carte/snack guidelines • Support the nutrition curriculum taught in the classroom • Importance of making wise food choices

19. What About the Other Foods Sold? • Ala Carte Foods • 2002-2003 School Year • 50% calories from fat • Donuts will not be offered in middle schools • 2003-2004 School Year • 30% of the calories from fat • Donuts will not be offered in schools • Vending pilot in 5 high schools and 2 middle schools

20. What About the Other Foods Sold? • 2004-2005 School Year • Very specific nutritional standards that apply to ala carte, vending machines, school stores and fundraising

21. Nutritional Standards • Beverages • Container size not to exceed 16 ounces except for unflavored water • Flavored, noncarbonated water • Fruit beverages with a minimum of 50% fruit juice • Sports drinks to be available in the physical education area only • Middle and high schools will resume milk vending

22. Nutritional Standards • Snacks • Per single serving as stated on the label • 7 grams or less of fat (except for seeds and nuts) • 2 grams or less of saturated fat • 15 grams or less of sugar (except fresh/dried fruits)

23. Getting Our Message Out… • Menus • Web site • Back to School Night • Bulletin articles • Press releases • Classroom visits • Interviews for school newspapers • MCPS TV

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27. Encouraging Community Involvement… • Team Nutrition activities • Agricultural fair booth • School fairs • 5-A-Day Campaign to promote fruit and vegetable consumption • Action for Healthy Kids--Maryland • School Health Council

29. Next Steps • Wellness Policy • Collaborative process with • Food & Nutrition Services • Health and Physical Education • Board of Education • Students • Parents

30. Healthy VendingKeys to Success • Legislative efforts – even failures, spur change • Community advocacy • County leaders’ involvement • Successful vending initiatives from other communities • Consensus building

31. Healthy VendingNext Steps • School Wellness Policies • Evaluate results • Expand healthy food options: fundraising; rewards • Nutrition Education - better integration within curriculum