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Official Course
Description: MCCCD Approval: 11/28/00 |
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FON103 20012-99999 |
LEC |
3 Credit(s) |
3 Period(s) |
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Creative Nutrition Solutions for Young Children |
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Exploration of feeding techniques for parents and child-care providers. Focuses on creative problem solving of food related issues. Includes feeding guidelines for infants and young children, basic principles of food sanitation, and menu planning for meals and snacks. Involves designing of nutrition education materials for children, planning food- related activities, working with community resources; and management of myths, fads, and misconceptions. Prerequisites: None. |
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Go to Competencies Go to Outline
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MCCCD Official Course Competencies: |
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FON103
20012-99999 |
Creative Nutrition
Solutions for Young Children |
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1. |
Explain basic feeding guidelines for infants and children. (I) |
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2. |
List sources of nutrients and other food components associated with common health conditions in children. (II, IV) |
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3. |
Describe developmental stages as related to eating behaviors. (III) |
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Examine current nutrition issues related to young children. (IV) |
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List basic guidelines for serving safe and sanitary food to children. (V) |
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Design nutrition education materials for families and for children. (VI) |
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Plan food-related activities for children. (VI) |
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8. |
Plan basic menus for meals and snacks for children. (VII) |
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9. |
Explain techniques for managing food-related problems. (VIII) |
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10. |
Locate and use community nutrition resources related to infants and young children. (IX) |
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Go to Description Go to top of Competencies
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MCCCD Official Course Outline: |
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FON103
20012-99999 |
Creative Nutrition
Solutions for Young Children |
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I. Feeding Guidelines from Birth Through School-Age A. First six months 1. Formula 2. Breast milk B. Transition From Mostly Formula or Breast Milk to all Food Groups 1. Appropriate age 2. Physiological readiness 3. First foods 4. Feeding techniques C. Toddlers through school-age 1. Food group plans and current dietary recommendations 2. Environmental factors a. Group settings b. Attitude and behaviors of the caregiver c. Furniture, tableware, and utensils 3. Fostering a healthy relationship with food II. Sources of Selected Nutrients and Food Components A. Macronutrients B. Micronutrients C. Other III. Normal Eating Patterns Related to Development A. Division of responsibility in feeding B. Food consistency, portion sizes, and feeding frequency C. Relationships with family, teachers, and peers IV. Current Nutrition Issues Related to Children A. Optimizing blood glucose regulation B. Hydration C. Common nutrient deficiencies D. Dental health E. Prevention of chronic disease F. Vegetarian nutrition G. Safe and economic use of supplements H. Other V. Basic Principles of Food Safety, Sanitation, and Wholesomeness A. Guidelines for maintaining B. Current issues VI. Food and Nutrition Education A. Designing printed materials for children and their family B. Planning Food-related activities C. Other VII. Menu Planning for Children A. Meals B. Sack lunches C. Snacks VIII. Management of Feeding Issues A. Power struggles, idiosyncrasies, and food preferences B. Special diets C. Myths, misconceptions, and fads D. Other IX. Community Resources A. Food programs B. Resource persons and referrals C. Support groups for caregivers of special-needs children D. Other |