GLASGOW MIDDLE SCHOOL LOCAL WELLNESS POLICY

PREAMBLE
Whereas, children need access to healthful foods and opportunities to be physically active in order to grow, learn, and thrive;

Whereas, good health fosters student attendance and education;

Whereas, obesity rates have doubled in children and tripled in adolescents over the last two decades, and physical inactivity and excessive calorie intake are the predominant causes of obesity;

Whereas, heart disease, cancer, stroke, and diabetes are responsible for two-thirds of deaths in the United States, and major risk factors for those diseases, including unhealthy eating habits, physical inactivity, and obesity, often are established in childhood;

Whereas, 33% of high school students do not participate in sufficient vigorous physical activity and 72% of high school students do not attend daily physical education classes;

Whereas, only 2% of children (2 to 19 years) eat a healthy diet consistent with the five main recommendations from the Food Guide Pyramid;

Whereas, nationally, the items most commonly sold from school vending machines, school stores, and snack bars include low-nutrition foods and beverages, such as soda, sports drinks, imitation fruit juices, chips, candy, cookies, and snack cakes;

Whereas, school districts around the country are facing significant fiscal and scheduling constraints; and

Whereas, community participation is essential to the development and implementation of successful school wellness policies;

Thus, Glasgow Middle School is committed to providing a school environment that promotes and protects children’s health, well-being, and ability to learn by supporting healthy eating and physical activity. Therefore, it is the policy of Glasgow Middle School that:

NUTRITION EDUCATION
• Nutrition education will be integrated into other areas of the curriculum.
• The staff responsible for nutrition education will be adequately prepared and participate regularly in professional development activities to effectively deliver an accurate nutrition education program as planned. Preparation and professional development activities will provide basic knowledge of nutrition, combined with skill practice in program-specific activities and instructional techniques and strategies designed to promote healthy eating habits.
• Glasgow Middle School in cooperation with the Youth Service Center will provide information to families that encourages them to teach their children about health and nutrition and to provide nutritious meals for their families.
• Students will be encouraged and given time to start each day with a healthy breakfast.

PHYSICAL ACTIVITY
• Teachers will be encouraged to incorporate movement and physical activity whenever possible in the classroom.
• Physical education courses will be the environment where students learn, practice and are assessed on developmentally appropriate motor skills, social skills and knowledge. Physical education includes the instruction of individual activities as well as competitive and non-competitive team sports to encourage life-long physical activity.
• GMS will ensure that state-certified physical education instructors teach all physical education classes.
• GMS will ensure that state physical education classes have a student/teacher ratio similar to other classes.
• Time allotted for physical activity will be consistent with state standards.
• Adequate equipment is available for all students to participate in physical education. Physical activity facilities on school grounds will be safe.
• GMS will provide a physical and social environment that encourages safe and enjoyable activity for all students, including those who are not athletically gifted.
• Information will be provided to families to help them incorporate physical activity into their student’s lives, i.e. school newsletters, letters to the editor, articles written by district supervisor, etc.

OTHER SCHOOL BASED ACTIVITIES
• Glasgow Middle School will explore creative “after hours” activities during the school year.
• After-school programs will encourage physical activity and healthy habit formation.
• Local wellness policy goals are considered in planning all school-based activities (such as school events, field trips, dances, and assemblies).
• The Youth Service Center will inform families of community opportunities, such as, health clinics, health screenings, and encourage eligible children to enroll in Medicaid and other state children’s health insurance programs.
• Glasgow Middle School will organize a local wellness committee comprised of families, teachers, administrators, and students to plan, implement and improve nutrition and physical activity in the school environment.

GUIDELINES FOR ALL FOODS ON CAMPUS
• All foods made available on campus during the school day will comply with the current USDA Dietary Guidelines for Americans.
• GMS will make an effort that classroom snacks feature healthy choices.
• Advertising of foods or beverages in the areas accessible to students during meal times must be consistent with established nutrition environment standards.

EATING ENVIRONMENT
• Lunch periods are scheduled as near the middle of the school day as possible.
• Efforts are made to prevent students from spending too much time waiting in line and students will be given ample to time to eat.
• Dining areas are attractive and have enough space for seating all students.
• Drinking water is available for students at meals.
• If food is used as a reward, it should be consistent with the Dietary Guidelines for America; unless it is otherwise detailed in a student’s Individualized Education Plan (IEP).

FOOD SAFETY/FOOD SECURITY
• All foods made available on campus comply with the state and local food safety and sanitation regulations. Hazard Analysis and Critical Control Points (HACCP) plans and guidelines are implemented to prevent food illness in schools.
• For the safety and security of the food and facility access to the food service operations are limited to Child Nutrition staff and authorized personnel. For further guidance see the US Department of Agriculture food security guidelines.

Approved by the following on June 15, 2006:
Randy Wilkinson, Craig Cassady, Ann Howell,
Scott Jones, Meg Travis, Janice Davenport,
Tina Froedge and Mark Biggers