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ECE 176: Health, Safety and Nutrition: Birth to Eight

Course Description

This course will focus on a comprehensive overview of current philosophies and developmentally appropriate practices related to health, safety, and nutrition for young children ages birth through eight years old. Students investigate a variety of effective strategies and available resources to promote healthy lifestyles, safety, and nutrition guidelines within the context of an early childhood educational setting. Themes include: inclusion, diversity, and the importance of being culturally, linguistically, and individually sensitive of our children and families. The course also explores child abuse, with an emphasis on the teachers' role as mandated reporters, as well as nutritionally sound menus and the importance of food safety. (3 credits)

Prerequisite

  • None

Student Learning Outcomes (SLOs)

Students who successfully complete this course will be able to:

  1. Describe the interrelatedness among child development, health, safety and nutrition.
  2. Design safe and effective, high quality indoor and outdoor environments that are conducive to learning.
  3. Explain how to plan, prepare and serve age-appropriate, nutritionally-balanced meals and snacks.
  4. Demonstrate how to plan, implement and evaluate developmentally appropriate health, safety and nutrition activities for young children.
  5. Identify symptoms of communicable and acute illnesses as well as discuss effective treatments of major childhood diseases, illnesses and injuries.
  6. Recognize abuse and neglect of children and detail the process of securing help for the child(ren) involved.
  7. Describe effective practices for assessing children’s health.
  8. Categorize food nutrients and their benefits to our bodies.

General Education Outcomes (GEOs)

Please check the applicable GEOs for this course, if any, by outcomes at GEO Category Search, or by subject area at GEO Discipline Search.

Course Activities and Grading

Assignment(s)PointsWeight

Discussions (Weeks 1-8) 13 @ 8 points

104

19%

Parent Brochure (Week 2)

56

10%

Research Paper (Week 3)

50

10%

Lesson Plans (Weeks 4, 6, & 7) 3 @ 25 points each

75

14%

Book Review (Week 5)

100

19%

Menu (Week 8)

50

9%

Final Examination (Week 8)

100

19%

Total535100%

Required Textbooks

Available through Charter Oak's online bookstore

  • Marotz, Lynn R. Health, Safety, and Nutrition for the Young Child. 9th ed. Clifton Park, NY: Delmar Publishing, 2015. ISBN: 9781285427331

Additional Resources

  • Journal articles, online materials, etc. maybe required on a weekly basis. They will be posted in Blackboard.

Course Schedule

WeekSLOsReadings and ExercisesAssignments

1

1

Topic: Interrelatedness Among Health, Safety, Nutrition and Child Development

  • Readings:
    • Chapter 1
    • Chapter 2
  • Read assigned chapters
  • Explore: Healthy People 2020 website
  • Review this week’s lecture and related links
  • Actively participate in this week’s two discussions
  • Ask any course-related questions on the Q & A Forum

2

4,7

Topics: Healthy Lifestyles, Daily Health Observations and Assessments: Screenings and Referrals

  • Readings:
    • Chapter 3
    • Chapter 4
    • Read article: “Effective Movement Curriculum”
  • Read assigned chapters & article
  • Review this week’s lecture and related links
  • Actively participate in this week’s two discussions
  • Ask any course-related questions on the Q & A Forum
  • Submit Parent Brochure (see course document tab in Blackboard for details)

3

5,7

Topics: Conditions Affecting Children’s Health & Identification and Management of Illnesses and Infections

  • Readings:
    • Chapter 5
    • Chapter 6
    • Read article,“The Infant Mental Health Specialist”
  • Read assigned chapters & article
  • Review this week’s lecture and related links
  • Actively participate in this week’s two discussions
  • Ask any course-related questions on the Q & A Forum
  • Submit Research Paper (see course document tab in Blackboard for details)

4

2

Topics: Creating Safe, High Quality Indoor and Outdoor Environments Including Risk Management and Prevention

  • Readings:
    • Chapter 7
    • Chapter 8
  • Read assigned chapters
  • Review this week’s lecture and related links
  • Actively participate in this week’s two discussion
  • Ask any course-related questions on the Q & A Forum
  • Submit Health (Physical or Mental) Lesson Plan for Infants or Toddlers (see course document tab in Blackboard for details)

5

4,6

Topics: Management of Injuries and Acute Illnesses; Identifying and Reporting Suspicions of Abuse and Neglect; Planning/implementing a Health Curriculum and a Safety Curriculum

  • Readings:
    • Chapter 9
    • Chapter 10
    • Chapter 11
  • Read assigned chapters
  • Review this week’s lecture and related links
  • Actively participate in this week’s one discussion
  • Ask any course-related questions on the Q & A Forum
  • Submit Book Review (see course document tab in Blackboard for details)

6

3,4

Topics: Nutritional Guidelines Infant and Toddler Feeding

  • Readings:
    • Chapter 12
    • Chapter 15
    • Chapter 16
    • Chapter 17
    • Appendix C: Federal Food and Nutrition Programs
    • Read article, “Early Childhood Policy Focus: Healthy Eating and Physical Activity.”
  • Read assigned chapters & article
  • Review this week’s lecture and related links
  • Actively participate in this week’s one discussion
  • Ask any course-related questions on the Q & A Forum
  • Submit Safety Lesson Plan for preschoolers (see course document tab in Blackboard for details)

7

8

Topic: Necessary Nutrients that Provide Energy, Promote Growth of Body Tissues and Regulate Body Functions

  • Readings:
    • Chapter 13
    • Chapter 14
  • Read assigned chapters
  • Review this week’s lecture and related links
  • Actively participate in this week’s two discussions
  • Submit Nutrition Lesson Plan for Kindergarten through grade 3 (select one) (see course document tab in Blackboard for details)
  • Ask any course-related questions on the Q & A Forum

8

3,4

Topics: Planning and Serving Nutritional Meals; Food Safety; and Planning/Implementing a Nutrition Curriculum

  • Readings:
    • Chapter 18
    • Chapter 19
    • Chapter 20
  • Read assigned chapters
  • Review this week’s lecture and related links
  • Actively participate in this week’s one discussion
  • Ask any course-related questions on the Q & A Forum
  • Submit One Week Sample Menu(see course document tab in Blackboard for details)
  • Submit Final Exam (see course document tab in Blackboard for details)
  • Complete Course Evaluation

COSC Accessibility Statement

Charter Oak State College encourages students with disabilities, including non-visible disabilities such as chronic diseases, learning disabilities, head injury, attention deficit/hyperactive disorder, or psychiatric disabilities, to discuss appropriate accommodations with the Office of Accessibility Services at OAS@charteroak.edu.

COSC Policies, Course Policies, Academic Support Services and Resources

Students are responsible for knowing all Charter Oak State College (COSC) institutional policies, course-specific policies, procedures, and available academic support services and resources. Please see COSC Policies for COSC institutional policies, and see also specific policies related to this course. See COSC Resources for information regarding available academic support services and resources.