Richland One School District

Columbia, South Carolina

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Categories	À la carte foods and beverages; Use fundraising activities and rewards; Limit student access to competitive foods; Nutrition policies and standards; Student input into change; Establish nutrition standards for competitive foods; Make more healthful foods and beverages available; Influence food and beverage contracts
Problem Overview	26,000 students in South Carolina’s capital city 62 percent of students eligible for free and reduced-price school meal
Program/Activity Description	In July 2000, the Richland One School District was poised to sign a lucrative, exclusive contract with a soft drink company. Just before the scheduled signing, Superintendent Dr. Ronald Epps watched a television special on the prevalence of type 2 diabetes in South Carolina school children. As a result, Dr. Epps changed his mind about the contract. To develop support for a district-wide nutrition policy, Richland One used the concerns of parents and staff at Crayton Middle School as a test case. They involved community health leaders in designing a presentation on the importance of a wholesome diet on the long term health and academic performance of young people. Their idea was that if students in the district supported the change, the school board and individual school administrators would as well. This is, in fact, exactly what happened. Student input and support have been important to successful changes in Richland One. Middle and high school nutrition advisory councils and the superintendent’s student advisory council (representing student government leaders for all high schools) met with the administration and shared their concerns about the meal programs. The students asked for more variety in the cafeterias and requested food that looked good and tasted good as well. They also suggested that any needed changes should be made during the summer months, if at all possible. They wanted to come back from summer vacation with everything in place. The staff of Student Nutrition Services worked hard to make student suggestions a daily reality in district cafeterias. They worked with vendors to get the food items that students liked at taste tests. They continue to meet with members of the nutrition council and to bring back their concerns for action. School funding remains an ongoing challenge, mainly because Richland One had been using an exclusive beverage contract as one means to generate revenue for school programs. The district, however, remains committed to its Student Nutrition Policy and to the principle that the health of its students is not for sale. Richland One has received national and local recognition for its policies, including the 2001 Outstanding Contribution to Health Education Award from the South Carolina Association for the Advancement of Health Education.
Program/Activity Outcome	Richland One developed and implemented a district-wide Student Nutrition Policy that prohibits the sale of foods of minimal nutritional value (FMNV) throughout all district schools: in vending machines, snack bars, school stores, and concession stands and as à la carte offerings in the food service program. The policy specifically prohibits access by all students to carbonated beverages and prohibits access by elementary students to vending machines. The policy establishes nutrition standards for foods and beverages sold or served at school. They may contain no more than 40 percent by weight of sugar or artificial sweeteners and 8 grams or less of fat per 1-ounce serving. Juice products must contain 20 percent or more of real fruit or vegetable juices. A list of acceptable snacks was provided to district schools. The policy prohibits the sale of FMNV and encourages the sale of either non-food items or food items that meet the new nutrition standards for class fundraisers. While the nutrition policy was being implemented, cafeteria menus were revamped to become more appealing to students. New choices include combo lunches with Richland’s own brand of chicken sandwich, and food courts in several high schools that offer eight daily menu choices. After implementation of the Student Nutrition Policy, à la carte sales in the cafeteria dropped by 30 percent. However, increased revenue from greater participation in the school lunch and breakfast programs more than made up for this shortfall. À la carte sales are now beginning to increase, as new healthier choices, requested by students, are also being offered. The sales in cafeteria vending machines also dropped initially, when healthier, more expensive beverages were placed in the machines. By contrast, the sales of water and flavored water have increased significantly.
Story Highlights	Keys to Success: Commitment to student health: A guiding philosophy that “student health is not for sale” Leadership: Strong leadership from school district administration and broad support in the school community Student input: Use of student input helped improve cafeteria options by involving students in menu selections Future Plans: The district is currently testing bottled milk in vending machines. Initial taste testing showed that flavored milk was a big hit in high schools. The district’s annual food fair will be expanded and refocused. Schools, and the community, will be invited to participate in a Healthy Food and Lifestyle Expo at the Carolina Coliseum on the campus of the University of South Carolina. During the Expo, students and parents can sample new food and beverage items being considered for school offerings and vote for their favorite choices. The Expo will also include representatives from local hospitals, colleges, and other agencies offering health information, screenings, and services. District schools have been invited to participate by sharing student work related to health and nutrition.
Words of Wisdom	"Nutrition is central to our children’s physical and academic development. Therefore, it is essential to academic achievement." — Ronald L. Epps, District Superintendent
Program Contact	Imogene Clarke

Page last reviewed: February 27, 2013
Page last updated: February 27, 2013
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