STANDARD COMPETENCIES:

 

 

 1. Identify the functions of various regulatory agencies at the local, state, and national levels concerning

    health, safety, and nutrition of young children.

 2. Identify purposes of childcare licensing¬–mandated health, safety, and nutritional trainings designated

    for Early Childhood (EC) professionals.

 3. Identify regulations and effective practices that promote the physical and mental health, safety, and nutrition

    of young children from birth through age 12.

 4. Recognize signs and symptoms of common childhood illnesses and communicable diseases and describe preventative

    measures that can be taken by families and EC professionals.

 5. Assess effectiveness of various health, safety, and nutrition practices for maintaining clean, healthy,

    and safe learning environments.

 6. Analyze the need for emergency preparedness and develop procedures in early care and education settings.

 7. Design and promote developmentally appropriate curriculum-based activities for use in early childhood classrooms

    emphasizing basics of health, nutrition, and safety practices with young children.

 8. Identify and analyze age-related nutritional needs of children from birth to age 12.

 9. Evaluate meal plans and menus to ensure meals and snacks are nutritionally sound, based on program

    policies and special needs of children.

 10. Explore and share credible resources with colleagues and families on topics related to child wellness,

     health, safety, and nutrition.

 

 

 TOPICAL OUTLINE:

 

 I. Introduction to nutrition, health, and safety

     a. Definition

     b. Historical perspectives

     c. Identification of credible resources

     d. Socio-cultural implications

     e. Regulatory agencies

         i. Local

        ii. State

       iii. National

 II. Nutrients and their functions

     a. Basic nutrients

     b. Sources

     c. Essential functions

 III. Food guides and standards

     a. United States Department of Agriculture (USDA) resources

     b. Food labels

     c. Child and Adult Food Care Program (CAFCP)

 IV. Developmental guidelines for food

     a. From birth through age 12

     b. Menu planning

     c. Food program requirements

     d. Special diets

     e. Evaluation

     f. Cost analysis

 V. Health

     a. Promoting health and wellness

         i. Health practices and records

        ii. Assessing health status

       iii. Staff wellness

     b. Communicable diseases and infection control

         i. Identification

        ii. Immunizations

       iii. Standard precautions

        iv. Medication administration

     c. Oral health

     d. Mental health

     e. Current issues and trends in child health and wellness

 VI. Safety

     a. Managing a safe environment

         i. Center policies and procedures

            1. Sanitation

            2. Maintenance

     b. Injury prevention

     c. Crisis management plans and procedures

         i. Natural disasters

        ii. Human caused emergencies

       iii. Technology or infrastructure failure

        iv. Disaster preparedness

             1. Center policies and procedures

             2. Communication

                 a. Colorado Office of Emergency Management

                 b. Local disaster managers

                 c. Communication plans with families

         v. Drills

     d. Indoor safety

         i. Poison control

        ii. Equipment

     e. Outdoor Safety

         i. Playgrounds

        ii. Traffic and transportation

       iii. Water safety

     f. Personal safety

         i. Child maltreatment and mandated reporting

        ii. Resources

 VII. Curriculum

     a. Basic health, nutrition, and safety concepts for children

     b. Health, nutrition, and safety activities

 VIII. Partnerships

     a. Families

     b. Community

     c. Nurse consultation