STATE UNIVERSITY OF NEW YORK COLLEGE OF TECHNOLOGY CANTON, NEW YORK COURSE OUTLINE ECHD 121 - WELLNESS IN YOUNG CHILDREN: PROMOTING HEALTH, SAFETY, NUTRITION AND DEVELOPMENT REVISED BY: MAUREEN P. MAIOCCO, Ed.D. Early Childhood Program Director SCHOOL OF BUSINESS & LIBERAL ARTS EARLY CHILDHOOD Originated: MARCH 2003 Reviewed: Spring 2015ECHD 121 - WELLNESS IN YOUNG CHILDREN: PROMOTING HEALTH, SAFETY, NUTRITION AND DEVELOPMENT A. TITLE: Wellness in Young Children: Promoting Health, Safety & Nutrition B. COURSE NUMBER: ECHD 121 C. CREDIT HOURS: 3 D. WRITING INTENSIVE: No E. COURSE LENGTH: 15 weeks F. SEMESTER(S) OFFERED: Spring semester G. HOURS OF LECTURE, LABORATORY, RECITATION, TUTORIAL, ACTIVITY: 3 lecture hours per week H. CATALOG DESCRIPTION: A combination of lecture, discussion, and exercises designed to develop the knowledge and skills necessary for working with young children. This course focuses on integrating health, safety, and nutritional activities into early childhood settings to promote the well-being of children. Prerequisite: Introduction to Early Childhood (ECHD 101) or permission of instructor. Majors only or permission of instructor. 3 credit hours I. PRE-REQUISITE: Introduction to Early Childhood (ECHD 101) or permission of instructor. J. GOALS (student learning outcomes): Upon completion of this course, the student will be able to: Course Objective Institutional SLO a. Establish a safe, healthy environment for children using observation as a tool to improve the EC program and meet individual children’s wellness needs. 2-Crit. Thinking 3-Prof. Competence b. Understand and apply state regulations regarding health and safety issues in-group childcare settings. 2-Crit. Thinking 3-Prof. Competence c. Understand and utilize the components of a Health Care Policy based on the requirements established by the state licensing authority. 1-Communication 2-Crit. Thinking 3-Prof. Competence d. Understand the importance of health and safety in the Early Childhood Environment, for children, teachers and families’ well-being. 1-Crit. Thinking 3-Prof. Competence 4-Inter-Intrapersonal e. Gain knowledge of various agencies and resources available for promoting health, safety and nutrition in the ECE classroom. 2-Crit. Thinking 3-Prof. Competencef. Recognize and evaluate components of child well-being by utilizing observation skills and various forms of assessment. 1-Communication 2-Crit. Thinking 3-Prof. Competence 4-Inter-Intrapersonal K. TEXTS: Marotz, L.R.. (2013). Health & safety and nutrition for the young Child (9th Ed.). Stamford, CT: Cengage L. REFERENCES: NY State Office of Children & Family Services Day Care Regulations access at: http://www.ocfs.state.ny.us/main/becs/daycare_regs.asp M. EQUIPMENT: Tech. Advanced Classroom, DVD/VCR N. GRADING METHOD: A-F O. MEASUREMENT CRITERIA/METHODS: • In-Class Assignments • Article Review • Web Site Reviews • Curriculum Projects • Weekly Quizzes • Final Exam P. DETAILED TOPICAL OUTLINE: I. Interrelationship of Health, Safety & Nutrition a. Implications for teachers b. Importance of family involvement c. Creating healthy lifestyle habits in young children d. Teacher’s role and responsibilities e. Bronfenbrenner’s Ecological Systems Theory II. Health of the Young Child a. Promotion b. Assessment tools c. Conditions affecting children’s health d. The infectious process e. Communicable and acute illness f. Management and identification of illness/disease g. The Health Care Policy h. The Health Care Consultant III. Safety for the Young Child a. Creating quality environmentsb. Safety management c. State rules and regulations d. Health inspections e. Child abuse & neglect f. Planning for health & safety education IV. Nutrition for the Young Child a. Nutritional guidelines b. The Food Pyramid c. Nutrients for energy d. Nutrients for growth of body tissues e. Nutrients for regulation f. Infant, Toddler, Preschool Feeding g. Planning & Serving Nutritional meals and snacks h. Food safety i. Nutrition