This course introduces the essential components necessary for protecting the health and safety of young children (birth through age eight) and promoting the development of lifelong health habits within group care settings. Key topics covered include foundational nutrition education, practical menu planning, recognizing and managing common childhood diseases and illness, and implementing strict sanitation and safety protocols. A vital focus of the curriculum is effective communication and collaboration with both health professionals and parents regarding critical health, safety, and nutrition issues.
Prerequisites
None.
1. Define and analyze the multi-faceted concept of children's well-being.
2. Execute daily health observations and assessment processes to accurately gauge children's health status.
3. Identify common chronic medical conditions affecting children, recognize the infection process, and implement strategies to minimize disease transmission.
4. Describe and evaluate the components of a high-quality, health-promoting indoor and outdoor learning environment.
5. Demonstrate preparedness and appropriate procedures for responding to emergencies that may occur in an early childhood program.
6. Recognize the indicators of possible child abuse and neglect and follow mandated reporting procedures if suspicion arises.
7. Develop and implement opportunities for children and parents to learn and practice essential safety concepts and skills.
8. Define and apply basic nutrition principles, including the safe handling and preparation of food.
9. Plan nutritious and economical meals appropriate for young children, toddlers, and infants.
10. Develop and integrate strategies for implementing nutrition education concepts and related activities into the daily curriculum.