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:
- Describe the interrelatedness among child development, health, safety and nutrition.
- Design safe and effective, high quality indoor and outdoor environments that are conducive to learning.
- Explain how to plan, prepare and serve age-appropriate, nutritionally-balanced meals and snacks.
- Demonstrate how to plan, implement and evaluate developmentally appropriate health, safety and nutrition activities for young children.
- Identify symptoms of communicable and acute illnesses as well as discuss effective treatments of major childhood diseases, illnesses and injuries.
- Recognize abuse and neglect of children and detail the process of securing help for the child(ren) involved.
- 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
| Assignments | Points | Weight |
|---|---|---|
Discussions (Weeks 1-8) 11 @ 8 points | 88 | 16% |
Child's Health Assignment (Week 1) | 8 | 1% |
Parent Brochure (Week 2) | 56 | 10% |
Research Paper (Week 3) | 50 | 9% |
Lesson Plans (Weeks 4, 6, & 7) 3 @ 24 points each Video Presentation and Analysis (Week 7) | 72 24 | 19% |
Book Review (Week 5) | 100 | 18% |
Menu (Week 8) | 50 | 9% |
Final Examination (Week 8) | 100 | 18% |
| Total | 548 | 100% |
Required Textbooks
Available through Charter Oak State College's online bookstore
- Marotz, Lynn R. Health, Safety, and Nutrition for the Young Child. 10th ed. Clifton Park, NY: Delmar Publishing, 2020. ISBN: 9780357040775
- Note: First Day Access: An eBook text for this course will be available at a discounted price from within Blackboard four calendar days prior to the course start date. Students should review the eBook option prior to the course start date. There will be an option to “Opt Out” from purchasing the eBook for students who prefer to purchase a printed text through the bookstore. For more details, log in to your Blackboard course and click on the information for the eBook. If you decide to purchase a physical book, please do so immediately upon Opting Out to ensure that you will receive your copy and can continue your course work without interruption. If you use the College bookstore and your book is listed as “Out of Stock”, you must still place your order. Backorders will be processed immediately.
Additional Resources
- Journal articles, online materials, etc. maybe required on a weekly basis. They will be posted in Blackboard.
Course Schedule
| Week | SLOs | Readings and Exercises | Assignments |
|---|---|---|---|
1 | 1 | Topic: Interrelatedness Among Health, Safety, Nutrition and Child Development
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2 | 4 | Topics: Healthy Lifestyles, Daily Health Observations and Assessments: Screenings and Referrals
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3 | 5 | Topics: Conditions Affecting Children’s Health & Identification and Management of Illnesses and Infections
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4 | 2 | Topics: Creating Safe, High Quality Indoor and Outdoor Environments Including Risk Management and Prevention
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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
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6 | 3,4 | Topics: Nutritional Guidelines for Feeding Infants Through School-Age Children
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7 | 7 | Topic: Necessary Nutrients that Provide Energy, Promote Growth of Body Tissues and Regulate Body Functions
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8 | 3,4 | Topics: Planning and Serving Nutritional Meals; Food Safety; and Planning/Implementing a Nutrition Curriculum
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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.