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Announcements
Health Department Mumps Update
Below is an information update from the Stone County Health Department on the Mumps. As of todays date no cases of Mumps have been reported in Stone County.

MUMPS
Prevention tips:
  • Cover your cough or sneeze.
  • Wash your hands frequently with soap and water or use an alcohol-based hand sanitizer.
  • Avoid sharing eating and drinking utensils
  • Avoid exchanging saliva with others.
  • SHC has already verified you have had the two MMR vaccines, which is your best prevention.

Symptoms:
  • Swollen glands in front of and below the ear or under the jaw
  • Pain with opening and closing the jaw
  • Fever
  • Fatigue and malaise
  • Headache
  • Earache
  • Among males, mumps can lead to painful swelling of the testicles
  • Among women, mumps can lead to swelling of the ovaries, which may cause abdominal pain, or swelling of the breasts
DHSS and CDC also recommend the following infection control measures for patients known or suspected of having mumps:
  • In a healthcare setting: use droplet precautions, in addition to standard precautions, for 5 days after onset of parotitis
  • Isolation in the community: The patient should stay home, not go to school or work, and avoid prolonged, close contact with other people until at least 5 days after onset of parotitis
  • Cover mouth and nose with a tissue or in the elbow when coughing or sneezing, not the hands
  • Wash hands often with soap and water
  • Avoid sharing drinks or eating utensils
  • Disinfect frequently touched surfaces, such as toys, doorknobs, tables, counters

In addition, all contacts should be educated on the symptoms of mumps, instructed to watch for symptoms from 12 to 25 days after the last exposure, and told to isolate themselves and contact their medical provider and their local health department if symptoms develop.

Galena R-II Wellness Policy on Physical Activity and Nutrition
Galena R-II School District's Wellness Policies
on Physical Activity and Nutrition
 
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, the Galena R-II School District is committed to providing school environments that promote and protect children's health, well-being, and ability to learn by supporting healthy eating and physical activity. Therefore, it is the policy of the Galena R-II School District that:
  • The school district will engage students, parents, teachers, food service professionals, health professionals, and other interested community members in developing, implementing, monitoring, and reviewing district-wide nutrition and physical activity policies.
  • All students in grades K-12 will have opportunities, support, and encouragement to be physically active on a regular basis.
  • Foods and beverages sold or served at school will meet the nutrition recommendations of the U.S. Dietary Guidelines for Americans.
  • Qualified child nutrition professionals will provide students with access to a variety of affordable, nutritious, and appealing foods that meet the health and nutrition needs of students; will accommodate the religious, ethnic, and cultural diversity of the student body in meal planning; and will provide clean, safe, and pleasant settings and adequate time for students to eat.
  • To the maximum extent practicable, all schools in our district will participate in available federal school meal programs (including the School Breakfast Program, National School Lunch Program [including after-school snacks], Summer Food Service Program, Fruit and Vegetable Snack Program, and Child and Adult Care Food Program [including suppers]).
  • Schools will provide nutrition education and physical education to foster lifelong habits of healthy eating and physical activity, and will establish linkages between health education and school meal programs, and with related community services.
TO ACHIEVE THESE POLICY GOALS:
 
I. School Health Councils
 
The school district and/or individual schools within the district will create, strengthen, or work within existing school health councils to develop, implement, monitor, review, and, as necessary, revise school nutrition and physical activity policies. The councils also will serve as resources to school sites for implementing those policies. (A school health council consists of a group of individuals representing the school and community, and should include parents, students, representatives of the school food authority, members of the school board, school administrators, teachers, health professionals, and members of the public.)
 
II. Nutritional Quality of Foods and Beverages Sold and Served on Campus
 
School Meals
 
Meals served through the National School Lunch and Breakfast Programs will:
  • be appealing and attractive to children;
  • be served in clean and pleasant settings;
  • meet, at a minimum, nutrition requirements established by local, state, and federal statutes and regulations;
  • offer a variety of fruits and vegetables;2
  • serve only low-fat (1%) and fat-free milk3 and nutritionally-equivalent non-dairy alternatives (to be defined by USDA); and
  • ensure that half of the served grains are whole grain.3, 4
Schools should engage students and parents, through taste-tests of new entrees and surveys, in selecting foods sold through the school meal programs in order to identify new, healthful, and appealing food choices. In addition, schools should share information about the nutritional content of meals with parents and students. Such information could be made available on menus, a website, on cafeteria menu boards, placards, or other point-of-purchase materials.
Breakfast. To ensure that all children have breakfast, either at home or at school, in order to meet their nutritional needs and enhance their ability to learn:
  • Schools will, to the extent possible, operate the School Breakfast Program.
  • Schools will, to the extent possible, arrange bus schedules and utilize methods to serve school breakfasts that encourage participation.
  • Schools that serve breakfast to students will notify parents and students of the availability of the School Breakfast Program.
  • Schools will encourage parents to provide a healthy breakfast for their children through newsletter articles, take-home materials, or other means.
Free and Reduced-priced Meals. Schools will make every effort to eliminate any social stigma attached to, and prevent the overt identification of, students who are eligible for free and reduced-price school meals5. Toward this end, schools may utilize electronic identification and payment systems; provide meals at no charge to all children, regardless of income; promote the availability of school meals to all students; and/or use nontraditional methods for serving school meals, such as "grab-and-go" or classroom breakfast.
Summer Food Service Program. Schools in which more than 50% of students are eligible for free or reduced-price school meals will sponsor the Summer Food Service Program for at least six weeks between the last day of the academic school year and the first day of the following school year, and preferably throughout the entire summer vacation.
Meal Times and Scheduling. Schools:
  • will provide students with at least 10 minutes to eat after sitting down for breakfast and 20 minutes after sitting down for lunch;
  • should schedule meal periods at appropriate times, e.g., lunch should be scheduled between 11 a.m. and 1 p.m.;
  • should not schedule tutoring, club, or organizational meetings or activities during mealtimes, unless students may eat during such activities;
  • will schedule lunch periods to follow recess periods (in elementary schools);
  • will provide students access to hand washing or hand sanitizing before they eat meals or snacks; and
  • should take reasonable steps to accommodate the tooth-brushing regimens of students with special oral health needs (e.g., orthodontia or high tooth decay risk).
Qualifications of School Food Service Staff. Qualified nutrition professionals will administer the school meal programs. As part of the school district's responsibility to operate a food service program, we will provide continuing professional development for all nutrition professionals in schools. Staff development programs should include appropriate certification and/or training programs for child nutrition directors, school nutrition managers, and cafeteria workers, according to their levels of responsibility.6
Sharing of Foods and Beverages. Schools should discourage students from sharing their foods or beverages with one another during meal or snack times, given concerns about allergies and other restrictions on some children's diets.
 
Foods and Beverages Sold Individually (i.e., foods sold outside of reimbursable school meals, such as through vending machines, cafeteria a la carte [snack] lines, fundraisers, school stores, etc.)
 
Elementary Schools. The school food service program will approve and provide all food and beverage sales to students in elementary schools. Given young children's limited nutrition skills, food in elementary schools should be sold as balanced meals. If available, foods and beverages sold individually should be limited to low-fat and non-fat milk, fruits, and non-fried vegetables.
Middle/Junior High and High Schools. In middle/junior high and high schools, all foods and beverages sold individually outside the reimbursable school meal programs (including those sold through a la carte [snack] lines, vending machines, student stores, or fundraising activities) during the school day, or through programs for students after the school day, will meet the following nutrition and portion size standards:
·             Beverages
·         Allowed: water or seltzer water7 without added caloric sweeteners; fruit and vegetable juices and fruit-based drinks that contain at least 50% fruit juice and that do not contain additional caloric sweeteners; unflavored or flavored low-fat or fat-free fluid milk and nutritionally-equivalent nondairy beverages (to be defined by USDA);
·         Not allowed: soft drinks containing caloric sweeteners; sports drinks; iced teas; fruit-based drinks that contain less than 50% real fruit juice or that contain additional caloric sweeteners; beverages containing caffeine, excluding low-fat or fat-free chocolate milk (which contain trivial amounts of caffeine).
·             Foods
·         A food item sold individually:
§         will have no more than 35% of its calories from fat (excluding nuts, seeds, peanut butter, and other nut butters) and 10% of its calories from saturated and trans fat combined;
§         will have no more than 35% of its weight from added sugars;8
§         will contain no more than 230 mg of sodium per serving for chips, cereals, crackers, French fries, baked goods, and other snack items; will contain no more than 480 mg of sodium per serving for pastas, meats, and soups; and will contain no more than 600 mg of sodium for pizza, sandwiches, and main dishes.
·         A choice of at least two fruits and/or non-fried vegetables will be offered for sale at any location on the school site where foods are sold. Such items could include, but are not limited to, fresh fruits and vegetables; 100% fruit or vegetable juice; fruit-based drinks that are at least 50% fruit juice and that do not contain additional caloric sweeteners; cooked, dried, or canned fruits (canned in fruit juice or light syrup); and cooked, dried, or canned vegetables (that meet the above fat and sodium guidelines).9
·             Portion Sizes
·         Limit portion sizes of foods and beverages sold individually to those listed below:
§         One and one-quarter ounces for chips, crackers, popcorn, cereal, trail mix, nuts, seeds, dried fruit, or jerky;
§         One ounce for cookies;
§         Two ounces for cereal bars, granola bars, pastries, muffins, doughnuts, bagels, and other bakery items;
§         Four fluid ounces for frozen desserts, including, but not limited to, low-fat or fat-free ice cream;
§         Eight ounces for non-frozen yogurt;
§         Twelve fluid ounces for beverages, excluding water; and
§         The portion size of a la carte entrees and side dishes, including potatoes, will not be greater than the size of comparable portions offered as part of school meals. Fruits and non-fried vegetables are exempt from portion-size limits.
Snacks. Snacks served during the school day or in after-school care or enrichment programs will make a positive contribution to children's diets and health, with an emphasis on serving fruits and vegetables as the primary snacks and water as the primary beverage. Schools will assess if and when to offer snacks based on timing of school meals, children's nutritional needs, children's ages, and other considerations. The district will encourage the parents to send healthy food or drink choices. No homemade goods will be accepted as snacks due to food allergy emergencies. All items shall be properly labeled with a list of ingredients.
  • If eligible, schools that provide snacks through after-school programs will pursue receiving reimbursements through the National School Lunch Program.
Rewards. Schools will not use foods or beverages, especially those that do not meet the nutrition standards for foods and beverages sold individually (above), as rewards for academic performance or good behavior,10 and will not withhold food or beverages (including food served through school meals) as a punishment.
Celebrations. Schools should limit celebrations that involve food during the school day to no more than one party per class per month. Parents will be encouraged to send healthy food and drink options. No homemade goods will be allowed. All food items have to come with a proper label listing ingredients and nutrition value due to severe food allergy students.
 
III. Nutrition and Physical Activity Promotion and Food Marketing
 
Nutrition Education and Promotion. Galena R-II School District aims to teach, encourage, and support healthy eating by students. Schools should provide nutrition education and engage in nutrition promotion that:
  • is offered at each grade level as part of a sequential, comprehensive, standards-based program designed to provide students with the knowledge and skills necessary to promote and protect their health;
  • is part of not only health education classes, but also classroom instruction in subjects such as math, science, language arts, social sciences, and elective subjects;
  • includes enjoyable, developmentally-appropriate, culturally-relevant, participatory activities, such as contests, promotions, taste testing, and farm visits;
  • promotes fruits, vegetables, whole grain products, low-fat and fat-free dairy products, healthy food preparation methods, and health-enhancing nutrition practices;
  • emphasizes caloric balance between food intake and energy expenditure (physical activity/exercise);
  • links with school meal programs, other school foods, and nutrition-related community services;
  • teaches media literacy with an emphasis on food marketing; and
  • includes training for teachers and other staff.
Integrating Physical Activity into the Classroom Setting. For students to receive the nationally-recommended amount of daily physical activity (i.e., at least 60 minutes per day) and for students to fully embrace regular physical activity as a personal behavior, students need opportunities for physical activity beyond physical education class. Toward that end:
  • classroom health education will complement physical education by reinforcing the knowledge and self-management skills needed to maintain a physically-active lifestyle and to reduce time spent on sedentary activities, such as watching television;
  • opportunities for physical activity will be incorporated into other subject lessons; and
  • classroom teachers will provide short physical activity breaks between lessons or classes, as appropriate.
 
Communications with Parents. The district/school will support parents' efforts to provide a healthy diet and daily physical activity for their children. The district/school will offer healthy eating seminars for parents, send home nutrition information, post nutrition tips on school websites, and provide nutrient analyses of school menus. Schools should encourage parents to pack healthy lunches and snacks and to refrain from including beverages and foods that do not meet the above nutrition standards for individual foods and beverages. The district/school will provide parents a list of foods that meet the district's snack standards and ideas for healthy celebrations/parties, rewards, and fundraising activities. In addition, the district/school will provide opportunities for parents to share their healthy food practices with others in the school community.
The district/school will provide information about physical education and other school-based physical activity opportunities before, during, and after the school day; and support parents' efforts to provide their children with opportunities to be physically active outside of school. Such supports will include sharing information about physical activity and physical education through a website, newsletter, or other take-home materials, special events, or physical education homework.
Food Marketing in Schools. School-based marketing will be consistent with nutrition education and health promotion. As such, schools will limit food and beverage marketing to the promotion of foods and beverages that meet the nutrition standards for meals or for foods and beverages sold individually (above).11 School-based marketing of brands promoting predominantly low-nutrition foods and beverages12 is prohibited. The promotion of healthy foods, including fruits, vegetables, whole grains, and low-fat dairy products is encouraged.
Examples of marketing techniques include the following: logos and brand names on/in vending machines, books or curricula, textbook covers, school supplies, scoreboards, school structures, and sports equipment; educational incentive programs that provide food as a reward; programs that provide schools with supplies when families buy low-nutrition food products; in-school television, such as Channel One; free samples or coupons; and food sales through fundraising activities. Marketing activities that promote healthful behaviors (and are therefore allowable) include: vending machine covers promoting water; pricing structures that promote healthy options in a la carte lines or vending machines; sales of fruit for fundraisers; and coupons for discount gym memberships.
Staff Wellness. Galena R-II School District highly values the health and well-being of every staff member and will plan and implement activities and policies that support personal efforts by staff to maintain a healthy lifestyle. Each district/school should establish and maintain a staff wellness committee composed of at least one staff member, school health council member, health professional, recreation program representative, and employee benefits specialist. (The staff wellness committee could be a subcommittee of the school health council.) The committee should develop, promote, and oversee a multifaceted plan to promote staff health and wellness. The plan should be based on input solicited from school staff and should outline ways to encourage healthy eating, physical activity, and other elements of a healthy lifestyle among school staff. The staff wellness committee should distribute its plan to the school health council annually.
 
IV. Physical Activity Opportunities and Physical Education
 
Daily Physical Education (P.E.) K-12. All students in grades K-12, including students with disabilities, special health-care needs, and in alternative educational settings, will receive daily physical education (or its equivalent of 150 minutes/week for elementary school students and 225 minutes/week for middle and high school students) for the entire school year. All physical education will be taught by a certified physical education teacher. Student involvement in other activities involving physical activity (e.g., interscholastic or intramural sports) will not be substituted for meeting the physical education requirement. Students will spend at least 50 percent of physical education class time participating in moderate to vigorous physical activity.
Daily Recess. All elementary school students will have at least 20 minutes a day of supervised recess, preferably outdoors, during which schools should encourage moderate to vigorous physical activity verbally and through the provision of space and equipment.
Schools should discourage extended periods (i.e., periods of two or more hours) of inactivity. When activities, such as mandatory school-wide testing, make it necessary for students to remain indoors for long periods of time, schools should give students periodic breaks during which they are encouraged to stand and be moderately active.
Physical Activity Opportunities Before and After School. All elementary, middle, and high schools will offer extracurricular physical activity programs, such as physical activity clubs or intramural programs. All high schools, and middle schools as appropriate, will offer interscholastic sports programs. Schools will offer a range of activities that meet the needs, interests, and abilities of all students, including boys, girls, students with disabilities, and students with special health-care needs.
After-school child care and enrichment programs will provide and encourage – verbally and through the provision of space, equipment, and activities – daily periods of moderate to vigorous physical activity for all participants.
Physical Activity and Punishment. The school district will not withhold opportunities for physical activity (e.g., recess, physical education) as punishment.
Safe Routes to School. The school district will assess and, if necessary make free bus transportation available. When appropriate, the district will work together with local public works, public safety, and/or police departments in those efforts. The school district will explore the availability of federal "safe routes to school" funds, administered by the state department of transportation, to finance such improvements.
Use of School Facilities Outside of School Hours. School spaces and facilities should be available to students, staff, and community members before, during, and after the school day, on weekends, and during school vacations. These spaces and facilities also should be available to community agencies and organizations offering physical activity and nutrition programs. School policies concerning safety will apply at all times.
 
V. Monitoring and Policy Review
 
Monitoring. The superintendent or designee will ensure compliance with established district-wide nutrition and physical activity wellness policies. In each school, the principal or designee will ensure compliance with those policies in his/her school and will report on the school's compliance to the school district superintendent or designee.
School food service staff, at the school or district level, will ensure compliance with nutrition policies within school food service areas and will report on this matter to the superintendent (or if done at the school level, to the school principal). In addition, the school district will report on the most recent USDA School Meals Initiative (SMI) review findings and any resulting changes. If the district has not received a SMI review from the state agency within the past five years, the district will request from the state agency that a SMI review be scheduled as soon as possible.
The superintendent or designee will develop a summary report every three years on district-wide compliance with the district's established nutrition and physical activity wellness policies, based on input from schools within the district. That report will be provided to the school board and also distributed to all school health councils, parent/teacher organizations, school principals, and school health services personnel in the district.
Policy Review. To help with the initial development of the district's wellness policies, each school in the district will conduct a baseline assessment of the school's existing nutrition and physical activity environments and policies.13 The results of those school-by-school assessments will be compiled at the district level to identify and prioritize needs.
Assessments will be repeated every three years to help review policy compliance, assess progress, and determine areas in need of improvement. As part of that review, the school district will review our nutrition and physical activity policies; provision of an environment that supports healthy eating and physical activity; and nutrition and physical education policies and program elements. The district, and individual schools within the district, will, as necessary, revise the wellness policies and develop work plans to facilitate their implementation.
 
                                     
                                                                                                                     Board Approved 08-26-2013
Sick Children
If your child is experiencing fever (100 degrees or greater), diarrhea or vomiting. Please keep him/her home until they go 24 hours without any of the above symptoms.

Also encourage your child to wash their hands frequently with soap and water, as this is the best way to stop the spread of infection.
Contacts
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