STANDARD COMPETENCIES:

 

 A. Identify nutritional components, diet modifications, physical activity needs and skills of each stage of child development.

 B. Use food guides and standards to prepare and evaluate menus that support individualized healthy growth and development for all children.

 C. Identify rules, regulations and best practices as they pertain to essential nutrition, health and safety standards for all infants and children.

 D. Identify and describe the health, safety and nutrition roles of local, state, and national agencies for licensed child care.

 E. Demonstrate the ability to identify current and reliable informational sources that assist programs and families to support optimal health, safety, and nutrition practices.

 F. Assess the effectiveness of current nutrition, health and safety policies, procedures and practices that meet the needs of all children within licensed child care programs.

 G. Design and demonstrate a learning activity in health, safety and nutrition that encourages child independence and knowledge about healthy living.

 H. Examine the importance of family/program partnerships that are responsive to diverse health, nutritional, developmental and cultural needs.

 I. Describe practices within the learning environment to reduce the risk of preventable injuries and emergencies, inclusive of disaster preparedness.

 J. Identify infection control practices and illness guidelines in collaboration with program, family, and community health resources.

 K. Use technology to identify resources at the local, state and national level.

 TOPICAL OUTLINE:

 

 1) Introduction to nutrition, health, and safety

      a) Definition

      b) Historical perspectives

      c) Identification of reliable resources

      d) Socio-cultural implications

 2) Nutrients and their functions

      a) Basic nutrients

      b) Sources

      c) Essential functions

 3) Food guides and standards

      a) My food pyramid

      b) Food labels

      c) Child and Adult Food Care Program - CAFCP

 4) Developmental guidelines for food

      a) Prenatal through age 8

      b) Menu planning

      c) Food program requirements

      d) Special diets

      e) Evaluation

      f) Cost analysis

 5) Health

      a) Promoting good health

           i) Health practices and records

          ii) Assessing health status

         iii) Staff wellness

      b) Infection control

           i) Identification

          ii) Immunizations

         iii) Universal precautions

          iv) Medication administration

 6) Safety

      a) Managing a safe environment

           i) Policies and procedures

          ii) Injury prevention

         iii) Safety plans

          iv) Emergency plans and procedures

            (1) Weather-related

            (2) Human caused

            (3) Drills

            (4) Disaster preparedness

                 (a) Policy

                 (b) Practice communication connections

                     (i) Colorado Office of Emergency Management

                    (ii) Local disaster managers

      b) Indoor safety

          i) Poison control

         ii) Equipment

        iii) Fire

      c) Outdoor safety

          i) Playgrounds

         ii) Traffic and transportation

        iii) Water safety

      d) Personal safety

          i) Child abuse

             (1) Reporting

             (2) Resources

 7) Management and safety

       a) Regulatory agencies

       b) Sanitation

       c) Maintenance

       d) Center policies

       e) Personnel

 8) Curriculum

       a) Concepts

       b) Activities

 9) Partnerships

       a) Families

       b) Community

 10) Resources and Information

       a) National, state and local agencies

       b) Online resources and research