►
From YouTube: Food 4 Thought - AAMC
Description
Jodi Speaks with Ann Caldwell, Nutrition Coordinator, AAMC.
A
Hi
I'm
Jodie
Russi,
the
host
for
food
for
thought,
and
thanks
for
watching
today,
I'm
joined
by
and
Caldwell
one
of
the
registered
dietitians
from
the
anne
arundel
medical
center.
We're
going
to
talk
a
lot
about
good
nutrition
and
being
healthy
in
our
communities,
schools
and
in
the
hospital
welcome,
and
to
food
for
thought.
Thanks
for
having
me
Jody,
it's
thrilled
to
be
here.
Thank
you.
Can
you
share
a
little
bit
with
the
viewers
a
little
bit
about
yourself
and
you're
rolling
your
responsibilities
at
the
in
arundel
medical
center,
I.
B
Am
a
registered
dietician,
so
I'm
all
about
nutrition
and
I
love
working
adana
on
a
medical
center
have
been
there
for
over
20
years.
I
work
in
the
community
health
and
wellness
arena
there.
So
much
of
what
I
do
is
really
whether
I'm
working
with
individuals
or
groups
helping
people
make
better
choices
around
the
foods
that
they
eat.
The
department
that
I
work
in
is
really
focused
on
helping
to
keep
people
healthier
out
in
our
communities.
Very
often
people
think
about
hospitals
when
we're
sick.
B
C
A
Often
talk
about
what's
the
hottest
topic
or
what's
the
trend
right
and
I
think
being
old-school
registered
dietitians
or
it
gets
even
the
new
school
retro
dietitians.
We
all
have
the
same
message,
but
you
know,
thinking
of
you
know
your
role
at
the
hospital.
What
are
some
of
the
questions
that
you
you
know
most
often
are
asked,
and
especially
you
know
with
nutrition
and
then
how
does
that
tie
in
with
the
community?
Because
I
think
a
lot
of
the
same
things
are
also
being
filtered
into
the
school
houses
as
well.
B
Our
role
really
is
to
say:
let's
take
what
we
know
is
science-based
and
help
people
apply
it
to
their
day
in
their
lives
every
day,
so
that
the
choices
that
we
make
breakfast
lunch
and
dinner
snacks
for
ourselves
and
for
our
children
are
really
based
on
things
that
are
going
to
drive
our
health
in
the
right
direction.
Provide
us
that
energy
that
we
need
so
with
the
hospital.
That's
the
dietitians
that
work
in
patient
are
worried
about.
How
can
we
best
fuel
our
patients
as
dietitians
who
work
out
in
the
community?
B
A
I
think
that's
a
long
way,
it's
something
that
we
talked
about
so
often
and
we
talked
a
little
bit
before
the
show.
Even
is
you
know
in
a
2007,
we
really
started
to
encourage
that
and
just
saying
you
know
we
always
had
fruits
and
vegetables
and
we
think
parents
maybe
are
sharing
fruits
and
vegetables,
but
are
they
really
doing
enough
right.
B
And
that
role
modeling
is
so
important
as
parents.
All
of
us
really,
you
know
our
decisions
about
what
we
eat
don't
happen
at
two
o'clock
in
the
afternoon
in
front
of
a
cabinet
or
at
ten
o'clock
at
night
in
front
of
a
refrigerator.
They
happen
in
our
grocery
store.
So
we
need
to
be
smart
consumers
and
we
can
teach
our
kids
to
be
that
way
as
well
when
they
walk
through
that
cafeteria
line
and
they
are
choosing
those
great
foods
that
are
there
for
them
that
balanced
meal
and
loading
up
on
that
fruit
and
vegetable.
B
A
Don't
you
believe
I
definitely
do
as
a
registered
dietitian
and
as
a
mom
I
mean
both
of
us
having
the
two
similar
roles.
You
know
what
we
do
at
home
and
how
we
eat
it
at
home,
how
we
eat
together
as
a
family
when
we're
home,
we're
really
instilling
that
that
belief
of
good
nutrition
and
all
foods
fit
and
in
the
portion
size
most
definitely
no
separate
meals
go
on
in
our
house
and
I'm
sure.
Did
they
go
on
in
your
house,
not.
B
At
all,
I'm
always
saying
to
families
don't
be
short
order.
Cooks,
you
know
what
we
make
for
dinner,
really
should
feed
be
good
for
the
entire
family
and
I
think
that
message
for
our
children
that
all
foods
fit
actually
at
all
ages
is
really
important.
I
I
like
to
put
foods
into
two
groups,
I,
always
say
if
ninety
percent
of
the
time
we're
eating
foods
that
fit
in
those
five
food
groups
and
ten
percent
of
the
time
we're
having
fun
food,
we're
still
going
to
be
able
to
drive
our
health
in
the
right
directions.
B
A
And
I
think
we
talked
about
it
a
little
bit
before
it's
your
skin.
It's
your
hair,
I
mean
it's
just
how
we
fuel
our
bodies
are
exactly
what
we
get
at
the
end
of
the
day
and
what
the
output
is
I
know
in
education.
We
always
tie
it
to
the
academic
achievement
of
her
students
if
they're
hungry
they're
not
going
to
learn
if
they
haven't
had
a
meal.
B
We
really
are
what
we
eat
and
what
we
breathe
and
what
we
put
into
our
bodies,
and
so
you
know
I
always
the
analogy
of
you.
Wouldn't
you
know
try
to
run
your
car
without
gas
is
really
true
for
our
bodies
as
well,
and
it
doesn't
matter,
you
know
where
you
are
and
what
you're
trying
to
do.
We
know
that
we
think
better
kids
test
scores
or
better.
B
We
know
that
people
are
more
productive
on
the
job,
mid-morning
and
mid-afternoon
if
they've
eaten,
breakfast
and
they've
had
a
lunch,
and
we
also
know
that,
if
we're
fueling
ourselves
throughout
the
day,
the
chances
of
us
making
better
choices
later
in
the
day
is
really
enhanced.
People
who
skip
a
meal
or
skimp
on
a
meal.
A
C
A
And
still
are
it's
funny
when
we
do
summer
meals,
we
know
that
they're
there
might
be
children
in
our
communities
that
aren't
having
food
readily
available
in
fresh
fruits
and
vegetables.
Things
like
that,
and
not
only
in
the
summer.
We
want
them
fueled,
so
they
can
still
be
reading
and
they
can
still
be
ready
to
come
back
to
achieve
in
school,
but
they
need
to
be
fueled
for
playing.
They.
B
Really
do
and
that
summer
that
summer
food
program
is
such
an
important
one.
I
think
I
mentioned
to
you
earlier
that
when
we
go
out
into
the
community,
the
hospital
now
is
really
trying
to
take
health
out
into
the
community,
whether
it's
at
health
fairs
through
churches
through
partnering,
with
the
school
through
partnering
with
the
Health
Department.
B
Our
message
really
is
the
same,
and
we
used
to
look
at
giveaways,
pens
and
pencils,
and
now
our
message
really
is:
let's
really
promote
health
through
nutrition,
and
so
when
we
go
out
to
a
church,
george'll
community
center
I'm,
taking
cases
of
plums
in
cases
of
apples
in
cases
of
oranges.
Just
to
make
that
point
that
says,
you
know,
take
a
look
at
what
you're
doing
and
take
the
high
road
and
how.
A
B
You
know:
that's
that
really
is
what's
what
am
I
trying
to
say
that
just
isn't
quite
fact,
we
know
when
were
presented
with
fruits
and
vegetables
that
kids
very
often
take
them.
We
had
children
lining
up
to
get
fresh
plums
this
this
summer
on
a
hot
day
and
really
focusing
on
water
and
hydration
and
giving
kids
water
bottles
as
well
so
important.
You
know
I
actually
do
a
a
display
where
we
show
kids
how
much
sugar
is
in
a
soda
or
a
Gatorade
or
a
water,
and
they
make
the
choice.
A
I
think
that
visual
is
really
a
good
way
because
I
know
the
Department
of
Health.
We
often
use
their
thank
your
drink
right,
KITT
twofer,
when
we
do
our
education
pieces
with
students
and
if
they
see
how
much
sugars
really
in
one
of
those
gatorades
and
unfortunately
they're
drinking
it
right
at
a
young
age
or
soda
right.
B
A
A
A
B
A
Good
food
and
I
know
we'll
talk
about
in
a
little
bit,
but
we'll
talk
about
the
flavored
milk,
because
I
think
it's
always
a
hot
topic
for
us
here
right.
But
let's
talk
a
little
bit
more
in
the
hospital.
You
know
as
a
registered
dietitian
and
I.
Think
for
somebody
watching
they'll
say
well
registered
dietitians.
You
know
why
would
I
be
a
registered
dietician
and
they
near
the
community
Bridget.
But
what
are
the
other
roles
of
the
registered
dietitians.
B
In
the
hospital
we
have
a
variety
of
roles,
and
you
know
we're
all
schooled
in
that
food
and
nutrition
and
clinical
end
of
things.
But
we
really
do
do
a
variety
of
jobs
in
the
hospital.
We
have
our
clinical
dietitian,
who
are
really
focused
on
seeing
those
patients
so
folks
that
are
in
the
hospital
for
three
to
five
days
that
might
be
on
special
diets,
those
the
dietitians
that
are
meeting
with
them.
B
Our
director
of
food
nutrition
at
the
hospital
Mary
Ellen
touma,
is
a
registered
dietitian
and
so
she's
involved
with
menu
planning
and
running
the
the
hospital's
food
service
department.
Then
we
have
dietitians
that
specialize
at
the
decayed
Cesare's
cancer
center
and
that
are
working
with
folks
that
are
battling
cancer
and
undergoing
treatment.
We
have
a
dietitian
who's
in
our
diabetes
center
who's,
really
working
with
folks
they're
battling
that,
as
well
as
our
weight
management
in
bariatric
center.
So
we
have
a
lot
of
dietitians
doing
a
lot
of
really
good
work
and
very.
B
I
most
definitely,
although
you
know
we're
all
doing
the
same
thing,
the
focus
really
is:
how
can
we
help
people
take
a
look
at
their
individual
needs
and
optimize
the
nutritional
health,
the
community
health
and
wellness
department
that
I
work
in
not
only
do
I
see
people
individually,
but
we
also
run
classes.
We
do
group
class
as
a
Mayo
Clinic
class.
That's
really
I.
Co
do
with
one
of
the
cardio
vascular
exercise
physiologist,
so
that
we're
looking
at
people
and
encouraging
them
to
not
just
eat
well,
but
also
play
hard.
A
B
We
do
a
lot
of
planning
when
we
sit
down
as
a
group
and
plan.
We
have
a
person
at
the
hospital
who's
in
charge
or
energized
department.
Her
name
is
Abigail
Nelson
and
that
falls
in
the
part
of
you
of
the
community
health
and
wellness
as
well.
So
we
are
always
sitting
down
in
brainstorming.
We
are,
we
run
yoga
classes
now
and
tai
chi
classes
and
fit
classes
as
well
as
healthy
eating
classes.
B
We
do
a
lot
of
through
women's
education
and
the
mother
baby
classes,
people
that
are
thinking
about
having
children
come
in
here
about
prenatal
nutrition
and
what
to
expect
when
you're,
expecting
our
website,
wwwaaa
HS
org
really
can
provide
you
with
a
link
to
a
variety
of
classes.
The
other
group
in
our
department
that
I
think
really
helps
with
health
promotion.
Is
our
ask
a
nurse
line?
B
A
A
B
True,
we
work
hand-in-hand
quite
nicely,
and
that
really
is
you
know.
Things
have
really
changed.
The
hospital's
mission
really
is
trying
to
improve
the
health
status
of
our
community
out
in
the
community
away
from
those
four
walls
so
that
we
are
taking
our
health
messages
and
our
our
physicians
and
nurses
out
into
the
communities
to
do
that.
Work
to
keep
people
in
their
homes
and
and
keep
our.
B
I
do
and
that's
for
in
ages,
and
that's
what
I
love
most
about
my
job.
I
always
joke.
I
never
know
who's
walking
in
the
door
on
any
given
day,
and
so
it's
really
fun
to
work
with
folks
that
are
trying
to
you
know,
gain
some
weight,
folks
that
are
trying
to
lose
a
little
weight.
Folks
that
are
battling
a
whole
myriad
of
you
know:
hypertension,
cardiovascular
disease,
diabetes.
We
see
it
all
and
it's
so
fun
to
really
encourage
people
to
make
the
better
choices.
A
Right
on,
through
until
the
elderly
years
and
really
showcasing
and
focusing
on
the
health
and
the
well-being
of
the
community,
I
think
is
so
important.
We
love
partnering
with
you
on
all
of
the
initiatives
that
you
do
and
I
just
think
working
hand-in-hand.
The
messages
are
consistent,
which
I
think
is
important
for
our
community.
It.
A
Going
to
take
a
break
and
then
when
we
come
back,
we'll
talk
a
little
bit
more
about
the
school
meals.
So
the
viewers
can
I
guess
here
from
another
dietician.
What
the
school
meals
look
like
great,
don't
go
away!
We'll
be
right
back
with
an
Caldwell
from
the
Anne
Arundel
Medical
Center,
and
we're
going
to
talk
about
school
nutrition.
E
When
a
school
bus
stops
to
load
students
as
a
driver,
this
is
what
you
will
see
at
150
feet.
The
bus
will
activate
hazard
lights
at
a
hundred
feet.
The
bus
driver
will
activate
the
amber
light.
They
will
start
slowing
down
at
10
feet
before
the
bus
stops.
They
will
turn
on
the
red
bus
lights,
their
stop
sign
will
come
out
and
students
will
begin
to
load
once
all
students
are
on
board
safely.
The
bus
driver
will
turn
off
red
light
and
move
forward
at
this
time.
It
is
safe
for
the
motorists
to
resume
movement.
A
Welcome
back
and
thanks
for
staying
tuned
to
food
for
thought.
My
guest,
his
aunt
caldwell,
a
registered
dietitian
from
anne
arundel
medical
center,
and
we
talked
so
much
in
the
first
segment
about
the
hospital.
But
I
think
we
left
off
a
few
initiatives
that
the
hospital
still
involved
in
and
something
that
is
near
and
dear
to
our
heart
here
in
this
school
district.
To
show.
B
Around
account
terms
of
food
insecurity,
correct
no
I'm,
with
our
mission
to
be
out
there
to
help
improve
that
health
status
of
the
entire
community.
We're
always
looking
for
pockets
of
areas
that
might
need
a
little
bit
more
help
than
what
we
normally
think
about
so
for
National,
Nutrition
Month,
for
example,
the
hospital
partnered
with
an
toronto
county's
food
bank,
and
we
had
a
huge
drive
where
are
over
4,000
employees
brought
in
food.
A
A
A
We
also
have
been
privy
both
you
and
I,
and
its
really
something
that
the
Department
of
Health
has
put
together.
They
did
a
map
of
Anne
Arundel
County,
yes,
and
this
map,
it's
called
a
food
environment
map
and
it's
part
of
a
community
needs
assessment
that
they
did
and
it
highlights
where
maybe
areas
of
need
are
both
financially
right.
D
B
Food
exactly
boat,
not
just
and
not
just
for
access
for
le
food,
but
also
access
to
medical
care,
and
so
in
Toronto
Medical.
Center
is
really
going
out
of
its
way
to
try
to
take
a
look
at
places
where
people
really
need
to
be
connected
with
physicians
and
healthcare
providers,
and
so
we
are
doing
our
best
to
place
physician
groups
and
healthcare
providers
in
the
communities.
So
we
can,
you
know,
focus
on
keeping
folks
at
home
healthy
and
they
don't
have
to
come
into
our
our
walls
in.
B
A
Know
it's
for
us
in
the
summer.
So
during
the
school
year
we
have
access
our
students
come
to
us,
so
we
have
busing
we've
great
transportation
vision.
Parents
do
also,
you
know
transport
their
kids
to
school.
But
what
do
you
do
in
the
summer
when
we
don't
have
that
transportation?
What
if
they
don't
have
transportation
to
a
physician,
I'm.
A
B
Really
are
putting
in
clinics
where,
where
folks
need
us
on
forest
drive
and
our
Morris
Blum
Center
off
of
Clay
Street,
so
that
folks
can
walk
to
that
physicians.
Office
really
makes
a
big
difference
and
really
trying
to
keep
people
out
of
our
emergency
room.
We're
proud
of
our
emergency
room
at
Anne
Arundel.
We
have
a
special
pediatric
emergency
room
that
is
very
popular
with
those
poor,
sick,
kids
and
families
that
are
coming
in.
But
our
goal
really
is
to
help
people
not
come
into
our
four
walls.
A
Most
of
them,
maybe
not
in
a
market
even
but
if
we
can
do
as
much
as
we
can
there
and
really
engage
our
youth
in
the
community,
have
them
enjoy
the
meals.
Have
them
excited
about
the
meals
and
I
know
we
talk
a
lot
about
it.
Sometimes
the
the
funniest
things
that
are
on
our
menu.
Everybody
says:
oh,
it's
never
going
to
work,
they're
not
going
to
cole
slaw
they're,
not
gonna,
eat,
brussel
sprouts
and
lo
and
behold
they.
A
B
Interesting
about
that
is
then
they're
the
advocates
in
their
own
family,
so
when
their
parents
take
them
grocery
shopping
or
they
find
themselves
at
a
farmers
market.
On
the
weekend,
they've
experienced
some
of
these
things
at
school
and
maybe
more
up
to
say,
wow.
You
know,
let's
have
some
sweet
potatoes
on
the
menu
this
week.
Let's
try
some
of
that
coal
that
was
so
tasty
at
school
and
they
can
actually
impart
some
of
that
information
and
drive
it
the
other
way.
B
A
And
I
think
we're
doing
so
much
more
of
that
in
the
county.
So
we
do
our
tasting
in
the
rainbow.
Our
Farm
to
School
program
has
really
blossomed,
I
mean
we've
always
had
it.
There
I
just
think
we're
partnering
more
and
more
with
local
farmers
and
to
be
able
to
be
on
the
farm
and
showcase
the
farmer.
So
you
know
I
think
our
youth
is,
you
know
across
the
whole
county.
They
have
to
know
where
their
food
comes.
B
A
B
All
not
at
all
and
I
think
it's
important
that
parents
go
in
and
take
a
look
at
those
meals
with
their
kids
are
eating.
I
think
they
might
be
really
pleasantly
surprised
to
know
that
they
are
written
by
a
registered
dietitian.
That
kids
are
getting
a
third
of
their
days.
Is
that
correct?
Third
of
their
days,
nutritional
needs
met
at
school.
A
Right
and
that
we
look
at
all
of
it
and
I
think
you
know
that
I
mean
I
still
analyze
the
menu
as
one
of
the
registered
dietitian
or
we
look
at
calories.
We
look
at
protein,
we
look
at
calcium,
we
look
if
I
mean
every
vitamin.
We
just
want
to
make
sure
it's
just
so
complete
and,
more
importantly
than
not,
I
think
we
always
look
at
the
portion
size,
yeah,
very.
B
Important
it's
one
thing
to
be
well
fueled,
but
it's
another
thing
to
be
over
fueled,
and
so
portions
are
not
only
important
to
make
sure
that
you're
actually
getting
a
full
serving
of
fruit
and
vegetable,
but
they're
also
important
to
make
sure
that
you're
not
getting
more
of
what
you
need
back
to
that
9010
role.
You
know
food
that
is
really
fueling.
That
great
body
is
the
food
that
should
make
up
the
majority
of
our
plate
and
then
10
/
the
time
we
have
time
for
that
fun
food.
A
For
that
ninety
percent,
I
think
our
school
meals
every
time
are
there,
no
Stefan,
no
for
viewers
watching
our
whole
grains.
Every
grain
that
we
offer
is
at
least
51-percent
whole
grain
rich.
So
it's
the
pizza
crust.
It's
the
tortilla
shells,
it's
the
bagels,
it's
a
muffin!
It's
the
breading
on
our
chicken
nuggets,
so
I
often
have
parents
say
I,
can't
believe
you
still
serve
chicken
and
I
said
well,
we
get
to
look
at
it.
We
know
how
much
protein
we
do.
A
B
A
A
Your
own
home
and
they
often
I.
You
know
we
talked
about
the
Brussels
sprouts
before
and
we
first
did
Brussels
sprouts,
everybody
kind
of
you
know
they
give
you
that
look
right,
I,
don't
think
it's
going
to
work,
that's
like
it
a
fly
and
I
always
say:
well,
my
girls
eat
it
and
they're
like
him
whom
and
we
tried
it
steamed.
It
was
okay.
You
know
some
students
really
liked
it
and
then
others
not
at
all.
So
once
we
started
roasting
our
vegetables
and
we're
roasting
more.
B
And
you
know
I
always
say
to
young
kids.
All
of
us,
you
know,
especially
for
those
young
ages,
taste
buds
are
always
changing,
and
just
because
somebody
didn't
like
it
when
they
were
in
the
third
grade
doesn't
mean
that
they're
not
going
to
like
it
in
the
fifth
grade,
and
so
it's
an
important
message
that
families
I
think
need
to
encourage
their
kids.
Try
it.
You
know,
give
it
a
taste.
A
Thank
you
know.
You've
talked
about
something
else,
to
mouthful
mouthfeel
right,
so
we're
talking
taste
and
we
think
the
taste
is
always
so
important.
So
when
we
try
a
new
item,
obviously
we
look
at
it
first,
so
the
dieticians
in
the
office
look
at
it.
We
look
at
it
nutritionally
and
then
we
look
at
cost
because
we
still
lunches
very
economical
or
some
under
three
dollars.
So
it's
a
vegetable.
B
A
A
great
price
for
a
great
lunch,
but
once
we
look
at
that,
we
always
taste
it
with
children
and
we
have
our
students,
be
our
taste
testers,
because
if
they
don't
eat
it,
it
doesn't
matter
how
nutrient-packed
it
is
zactly
if
they
don't
need
it.
So
we
really
look
for
that
balance.
It
has
to
taste
good,
but
that
mouth
feel
is
important
and
I
know.
You
talked
about
that
a
little
bit.
It's.
B
Really
important
and
it
really
does
change
as
we
age
I
mean
that's
something
that
registered
dietitians
are
always
working
with
folks,
regardless
of
that
vet
age.
You
know
our
taste
buds
change
our
sensitivity
to
different
flavors
change,
and
so
it's
important
that
we're
always
experiencing
different
flavors
and
different
textures,
especially
when
children
are
young,
it's
really
important
to
introduce
them
to
a
variety
of
foods,
with
a
variety
of
flavors
in
a
variety
of
textures,
so
that
they
don't
turn
into
adult
picky
eaters
who
might
not
be
needing
their
nutritional
needs
right.
A
I,
like
I,
think
your
message
has
often
been
to
it's:
just
those
little
bites
of
it
or
the
little
tries
of
it.
When
we
have
students
come
through.
If
we
have
10
fresh
fruits
and
vegetables
out
there,
they
could
take
a
little
bit
of
everyone.
So
when
we
look
at
portion
sizes,
it
doesn't
mean
you
have
to
have
a
half
a
cup
of
that
one
Idol
sure
you
can
have
small
portions
of
multiple
items
and
have
the
multiple
colors
I
know
when
we
do
our
school
meals.
We
look,
we
always
have
a
legume.
A
C
B
Because
we
know
you
know
so
much
of
nutrition
science
now
is
looking
at.
Is
it
looking
at
inflammation
in
the
body
with
regard
to
disease
states,
and
we
know
that
people
that
are
eating
five,
seven
servings
of
fruits
and
vegetables
a
day
are
really
going
to
help
improve
health
status
and
also
reduce
risks
for
cancer,
cardiovascular
disease
and
so
starting
at
a
young
age.
To
make
friends
with
those
fruits
and
vegetables
really
promotes
lifelong.
A
Loved
being
in
the
hospital,
but
I
love
this
role
because
we
do
start
early
and
I
love
that
we
can
partner.
Now
with
you
know,
someone
like
yourself
who
you
do
see:
children
younger
right,
the
WIC
office,
the
head
starts,
you
know,
I
mean
just
everybody.
That's
out
there
with
all
the
same
message.
We
know
we
really
are
going
to
have
a
healthy
and
Arundel.
At
the
end
of
the
day.
That's
our
goal.
Working.
A
B
Are
you
know,
I
I
would
just
really
encourage
people
to
come
and
look
at
our
our
website.
There
is
so
much
there
that
we
have
to
offer
the
community
in
terms
of
health
promotion
programs.
You
can
go
online
to
find
a
doctor
in
your
neighborhood
who
meets
the
needs
that
you
and
your
family
are
looking
for
right
on
the
on
the
website
and
everything
else
that
is
offered
at
the
hospital,
whether
it's
our
Cancer
Center
or
whether
it's
our
women's
in
children
programming.
We
are
there
to
help.
You
drive
your
health
in
the
right
direction.
B
A
There's
so
much
that's
there.
We
can't
say
enough.
Thank
you
for
the
great
partnership
that
we
have
working
with
you
working
with
other.
You
know
divisions
at
the
hospital.
It
really
I
think
it's
a
definitely
coordinated
effort
to
make
sure
we
definitely
have
a
healthy
community
at
the
end
of
the
day.
So
thank
you.
We
share
that
goal.
Thank
you
as
well.
C
I'm
corporal
gamble
with
the
NR
in
the
county
police
in
regards
to
school
safety
and
security
violence
is
not
tolerated
in
schools.
If
you're
having
an
issue
with
another
student,
I
implore
you
to
come
down
and
speak
to
administrators
and
responsible
adults
and
give
them
the
opportunity
to
hash
out
your
differences
safely.
Because
if
you
don't,
you
could
be
placed
under
arrest
and
you
could
be
riding
with
me
to
the
station.