Use of a Legal Contract to Improve the Eating Environment

INTRODUCTION: Products sold in vending machines are often unregulated by federal and state laws; the nutrition quality of these items is often less than optimal. Legal approaches to improve the nutrition quality of vended food items have been suggested. This research was conducted to determine if mandating delivery of healthier snacks through a legal contract is an effective method for improving the nutritional quality of foods sold in vending machines. METHODS: At the Ohio State University, a new vending contract was implemented which stipulated that vending machines be stocked with 40% green (best choice), 60% yellow (choose occasionally) and 15% red (choose rarely) items. SnackwiseŽ - a software scoring system using 11 nutrients, was used to rate nutritional quality (green, yellow, red) of each vended item. Previous to the contract, approximately 75% of items were red. Graphic displays of item placement and color coded substitution lists were used to stock vending machines for contract compliance. Data were collected from 38 highest volume machines for 14 consecutive days to evaluate company compliance with contract specifications (% green, yellow, red). RESULTS: Company compliance with contract specified color categories averaged 77%. Average substitution rate was 43%; however, 54% of substitutions were made incorrectly (replaced item with item from different color category); of these, 85% were less healthy options. DISCUSSION: Stipulating nutritional quality in vending company contracts can be an effective method for improving the nutritional quality of vended items. Periodic feedback on inappropriate product substitutions or financial incentives/disincentives is needed to improve compliance.