NEPN/NSBA Code:  EFE

VENDING MACHINES/ A LA CARTE FOOD SALES 

Good nutrition provides the foundation for student growth, development and learning. Many children consume at least one-third of their daily food intake in the school setting. Having healthy foods available contributes to better nutrient intake and more appropriate levels of caloric consumption. Healthy eating can improve academic performance, attendance, mood, alertness and behavioral issues. 

Lewiston Public Schools will ensure that all foods sold will be in accordance with the nutrition standards established by federal regulations. Under the Healthy Hunger Free Kids Act of 2010 and rules adopted on July 1, 2014. All foods sold between the hours of Midnight to one Half hour after the end of the school day must meet Smart Snack guidelines. 

Nutrition Standards for Foods 

• Any food sold in schools must: 

  •  Be a “whole grain-rich” grain product; or 

• Have as the first ingredient a fruit, a vegetable, a  dairy product, or a protein food; or 

• Be a combination food that contains at least ¼ cup of fruit and/or vegetable; or 

• Contain 10% of the Daily Value (DV) of one of the nutrients of public health concern in the 

2010 Dietary Guidelines for Americans (calcium, potassium, vitamin D, or dietary fiber).* 

• Foods must also meet several nutrient requirements: 

• Calorie limits: 

  • • Snack items: ≤ 200 calories 

    • Entrée items: ≤ 350 calories 

• Sodium limits: 

  • • Snack items: ≤ 230 mg** 

    • Entrée items: ≤ 480 mg 

• Fat limits: 

  • • Total fat: ≤35% of calories 

    • Saturated fat: < 10% of calories 

    • Trans fat: zero grams 

• Sugar limit: 

  • • ≤ 35% of weight from total sugars in foods 

An online tool has been created to assist with the determination of Smart Snacks for use in Vending and A La Carte Sales. 

https://www.healthiergeneration.org/take_action/schools/snacks_and_beverages/smart_snacks/all iance_product_calculator/ 

Responsibilities 

1. The building principal in consultation with the Director of Food Service – shall monitor compliance with the vending/ A La Carte policy. 

2. Revenues and expenses derived from the vending machines other than those maintained by the school nutrition program shall be the responsibility of the building principal. 

3. The building principal shall report all vending machine revenues and expenditures to the Business Manager. 

Cross Reference: EFDA Restrictions on sale of food. 

Legal Reference: Title 7-U.S. Department of Agriculture, Chapter II-Food and Nutrition Service, Department of Agriculture Part 210-National School Lunch Program (7C.F.R. §210). 

Adopted: May 23, 2005 

Reviewed: November 7, 2011 

Revised: January 5, 2015