Official Course Description: MCCCD Approval: 06/28/05
EED215 20056-20082	LEC	3 Credit(s)	3 Period(s)
Early Learning: Health, Safety, Nutrition and Fitness
Consideration of public health issues and safety procedures within early childhood settings. Overview of nutritional needs and issues of physical fitness and well-being in young children. Includes field experiences. Prerequisites: None.

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MCCCD Official Course Competencies:
EED215   20056-20082	Early Learning: Health, Safety, Nutrition and Fitness

1.	Describe the routes of disease transmission. (I)
2.	Describe "communicable disease" as a health concern in the early childhood setting. (I)
3.	Demonstrate basic skills of an arrival health check. (II)
4.	Describe blood-borne pathogen risks in the group setting. (III)
5.	Describe the four steps of infection control measures. (III)
6.	Identify current immunization requirements for young children and adults. (IV)
7.	Describe effective immunization documentation strategies for the group setting. (IV)
8.	Describe sanitation techniques for the group setting. (V)
9.	Describe basic criteria for exclusion from the setting based upon symptoms of specific diseases. (V)
10.	Identify developmental characteristics of young children which affect their safety and well being, including child abuse and neglect. (VI)
11.	Describe contributing factors to an injury event. (VI)
12.	Identify criteria necessary for effective transportation policies and practices. (VII)
13.	Identify factors which contribute to safe outdoor activities and equipment selection/maintenance. (VIII)
14.	Identify potential poisons and environmental health hazards. (IX)
15.	Describe emergency poisoning control. (IX)
16.	Describe the principles of safe medication documentation and management. (X)
17.	Describe factors that reduce the risk of emergencies. (XI)
18.	Identify documentation formats appropriate for documenting health criteria, emergencies, daily events, and growth and development in the early childhood setting. (XII)
19.	Describe the basic nutritional needs of young children and outline food plans to meet the nutritional needs of young children. (XIII)
20.	Describe cultural foods and customs which reflect the social and ethnic backgrounds of a designated child population. (XIV)
21.	Identify the potential learning aspects of a given food preparation activity and plan appropriate follow-up activities. (XV)
22.	Develop age-appropriate routines for serving meals and snacks for a designated child population. (XV)
23.	Implement a food experience in the early childhood setting which includes health and safety precautions, equipment selection, children's developmental needs and the use of other adults. (XVI)
24.	Identify factors in daily life relating to physical fitness, well-being and prevention of childhood obesity. (XVII)
25.	Describe application of course principles within a field experience. (XVIII)

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MCCCD Official Course Outline:
EED215   20056-20082	Early Learning: Health, Safety, Nutrition and Fitness

I. Routes of disease transmission A. Communicable Disease Defined B. Transmission Route 1. Respiratory or Airborne 2. Direct or Close Contact 3. Fecal-oral 4. Blood-borne II. Arrival Health Check A. Health Check in the Group Setting B. Health Assessment Components III. Blood-borne Pathogens A. Routes of Germ Transmission B. Infection Control Measures 1. Hand Washing 2. Gloves and Other Personal Protective Equipment 3. Bagging and Waste Disposal 4. Sanitation Steps IV. Child and Adult Immunizations A. Schedule B. Documentation V. Disease Prevention in the Classroom A. General Sanitation and Cleaning Practices B. Exclusion Policies C. Isolation and Parent Pick-up VI. Young Children Safety A. Developmental Characteristics B. Injury Event Components C. Non-accidental Injury 1. Physical Abuse 2. Physical Neglect D. Other Issues of Child Maltreatment VII. Transportation A. Vehicles, Drivers, and Children B. Guidelines for Policy Development for the Setting VIII. Outdoor Safety A. Playground Injuries B. Spatial Planning and Ground Covers C. Playground Equipment 1. Regulations 2. Maintenance 3. Recommendations D. Sun Protection E. Water Hazards IX. Poisons and the Young Child A. Environmental Hazards and Potential Poisons B. Poisoning Emergency Management X. Medication Management in the Group Setting A. Medication Categories B. Medication Policy C. Medications: Administering and Documenting XI. Emergencies A. Emergency Personnel B. Evacuation Policies for Fire and Other Emergencies C. Lock-down Policies XII. Documentation Basics A. Purpose B. Documentation Formats C. Liability Concerns XIII. Nutritional Needs A. Overview B. Recommended Amounts and Kinds of Foods 1. Infants 2. Toddlers 3. Preschool and Young School Age XIV. Cultural and Social Meanings of Foods A. Cultural Foods B. Social Climates for Feeding and Eating 1. Serving Food to Children 2. Social Traditions and Customs XV. Planning Food Experiences A. Relationship to Other Learning Areas B. Follow-up Activities XVI. Implementation of Food Experiences A. Health and Safety B. Equipment Selection C. Children's Developmental Needs 1. Child Participation in Serving and Eating 2. Child Involvement in Food Preparation 3. Meeting Individual Needs 4. Special Needs D. Use of Other Adults XVII. Nutritional Well Being A. Principles of a Sound Food Plan 1. Energy Control 2. Energy Source 3. Nutrient Balance 4. Exercise B. Planning Meals and Snacks with All Food Groups 1. Overview of Food Guides and Guidelines for Children 2. Appropriate Food Consistency, Portion Sizes, and Scheduling 3. Vegetarian Choices 4. Fluid Needs 5. Respecting Cultural Food Practices C. Division of Responsibility D. Food Idiosyncrasies E. Healthy Food Attitudes and Habits F. Special Problems 1. Obesity 2. Iron Deficiency 3. Allergies 4. Special Needs XVIII. Field Experience

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