Maricopa Community Colleges  FON103   20006-20006 
Official Course Description:   MCCCD Approval:  10/26/99  
FON103      20006-20006 LEC 3 Credit(s) 3 Period(s)
Creative Food Solutions for Young Children
Exploration of feeding techniques for parents and child-care providers. Focuses on creative problem solving of food related issues. Includes feeding guidelines for infants and young children, basic principles of food sanitation, and menu planning for meals and snacks. Involves designing of nutrition education materials for children, planning food- related activities, working with community resources; and management of myths, fads, and misconceptions. Prerequisites: None.
 
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MCCCD Official Course Competencies:
 
FON103   20006-20006 Creative Food Solutions for Young Children
1. Explain basic feeding guidelines for infants and children. (I)
2. Describe developmental stages as related to eating behaviors. (II)
3. List basic guidelines for serving safe and sanitary food to children. (III)
4. Design nutrition education materials for families and for children. (IV)
5. Plan food-related activities for children. (IV)
6. Plan basic menus for meals and snacks for children. (V)
7. Explain techniques for managing food-related problems. (VI)
8. Locate and use community nutrition resources related to infants and young children. (VII)
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MCCCD Official Course Outline:
 
FON103   20006-20006 Creative Food Solutions for Young Children
    I. Feeding Guidelines from Birth Through School-Age
        A. First six months
          1. Formula
          2. Breast milk
        B. Transition From Mostly Formula or Breast Milk to all Food Groups
          1. Appropriate age
          2. Physiological readiness
          3. First foods
          4. Feeding techniques
          5. Nutrients that require special attention
        C. Toddlers through school-age
          1. Food group plans and current dietary recommendations
          2. Environmental factors
            a. Group settings
            b. Attitude and behaviors of the caregiver
            c. Furniture, tableware, and utensils
          3. Fostering a healthy relationship with food
          4. Nutrients that require special attention
      II. Normal Eating Patterns Related to Development
          A. Division of responsibilities
          B. Food consistency, portion sizes, and feeding frequency
          C. Relationships with family, teachers, and peers
        III. Basic Principles of Food Safety, Sanitation, and Wholesomeness
            A. Guidelines for maintaining
            B. Current issues
          IV. Food and Nutrition Education
              A. Designing printed materials
                1. For children
                2. For parents
              B. Planning Food-related activities
              C. Other
            V. Menu Planning for Children
                A. Meals
                B. Sack lunches
                C. Snacks
              VI. Management of Feeding Issues
                  A. Power struggles, idiosyncrasies, and food preferences
                  B. Special diets
                  C. Myths, misconceptions, and fads
                  D. Other
                VII. Community Resources
                    A. Food programs
                    B. Resource persons and referrals
                    C. Support groups for caregivers of special-needs children
                    D. Other
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