Nutrition education, menu planning, childhood diseases and illness, and sanitation and safety in group settings will be introduced. Protecting the health and safety of young children and promoting the development of lifelong health habits. Communication with health professionals and parents on health, safety, and nutrition issues will be included for children from birth through age eight.
Prerequisites
None
Student Learning Outcomes
- Describe the term children’s well-being.
- Describe daily health observations and processes to assess children’s health.
- Identify common chronic medical conditions affecting children’s health, the infection process, and strategies to reduce transmission.
- Describe a high quality indoor and outdoor environment.
- Demonstrate knowledge of the procedures for dealing with emergencies that might occur in an early childhood program and the steps to be prepared for such emergencies.
- Demonstrate an understanding of the indications of possible child abuse and neglect, and the procedures to follow if child abuse or neglect is suspected.
- Produce opportunities for the children and parents to learn and practice safety concepts and skills.
- Define basic nutrition principles.
- Review basic feeding principles used for infants, toddlers, and young children.
- Plan nutritious and economical meals for young children.
- Explain the importance of food safety.
- Develop strategies for implementing nutrition education concepts and activities.