Maricopa Community Colleges  CFS123   20086-99999 
Official Course Description: MCCCD Approval: 06/24/08
CFS123 20086-99999 LEC 1 Credit(s) 1 Period(s)
Health and Nutrition In Early Childhood Settings
Creating and maintaining healthy environments and practices in programs serving young children. Emphasis on assessing the child's health status, nutrition and food service, communicable disease recognition, transmission, and prevention, infection control, regulations and regulatory agencies, current topics, resources, and innovative practices.
Prerequisites: None.
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MCCCD Official Course Competencies:
 
CFS123   20086-99999 Health and Nutrition In Early Childhood Settings
1. Assess the child's health status. (I)
2. Describe nutrition and food service guidelines for children 0-8. (II)
3. Define communicable disease and identify the routes of transmission. (III)
4. Identify and demonstrate the proper use of infection control procedures; universal precautions, sanitizing, and cleaning procedures. (IV)
5. Identify regulatory agencies, laws, and regulations related to health and nutrition. (V)
6. Identify community resources as the source of accurate health and nutrition information and technical assistance. (V, VI)
7. Identify current topics and innovative practices in the areas of health and nutrition. (VI)
8. Identify factors in daily life related to health, nutrition, and well-being. (I, VI)
9. Implement a sample lesson plan. (VI)
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MCCCD Official Course Outline:
 
CFS123   20086-99999 Health and Nutrition In Early Childhood Settings
    I. Assessing the child's health status
        A. Introduction
          1. Relationship of health, safety, and nutrition
          2. Effects of health and nutritional status on learning, behavior, and sense of well-being
        B. Health history
          1. Emergency information and immunization record card
          2. Early and Periodic Screening, Diagnostic and Treatment (EPSDT)
            a. Vision
            b. Hearing
            c. Mental Health
            d. Oral Health
            e. Height and weight growth charts
          3. Medical home
          4. Children with special health care needs
        C. Arrival checks
        D. Guidelines for exclusion
        E. Child abuse and neglect
      II. Nutrition and Food Service
          A. Nutrients and nutrient Sources
          B. Dietary intake
          C. Meal patterns
          D. Food storage, preparation, and service
        III. Routes of disease transmission
            A. Definition of a communicable disease
            B. Respiratory or airborne
            C. Direct or close contact
            D. Fecal-oral
            E. Blood borne
          IV. Infection control
              A. General hygiene
              B. Hand washing
              C. Diapering
              D. Universal precautions
            V. Regulations, regulatory agencies, and resources
                A. City
                B. County
                C. State
                D. Federal
                E. National and international
              VI. Current topics and innovative practices
                  A. Health and nutrition education
                    1. Planning nutritious meals and snacks
                    2. Implementing a sample lesson plan
                    3. Taking preventive health care initiatives
                    4. Promoting healthy habits and attitudes towards food
                  B. Resources
                  C. Children with special health care needs
                  D. Cultural variations in health and nutrition practices
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