MCCCD Official Course Competencies:

FON100AE  2005 Fall – 2012 Spring

Child Nutrition

1.

Evaluate the nutritional adequacy of diets of infants, children, and adolescents. (I-IV)

2.

Plan food intake for infants, children, and adolescents. (I- IV)

3.

Use techniques for encouraging healthy eating habits of children. (I-IV)

4.

Locate and evaluate child nutrition information and programs in the community. (V)

MCCCD Official Course Outline:

FON100AE  2005 Fall – 2012 Spring

Child Nutrition

I. Infancy

A. First six months

1. Breast milk or formula

2. Supplement needs

3. Evaluation of need to introduce solid foods prior to six months

B. Second six months

1. Introduction of solid foods

a. Physiological readiness and appropriate age

b. Appropriate choices

c. Vegetarian choices

2. Nutrient supplementation

3. Switch to cow's milk or milk alternate

a. Appropriate age

b. Appropriate fat level

4. Water

C. Allergies

D. Feeding technique

II. Toddlers and Preschoolers

A. 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

B. Division of responsibility between caregiver and child

C. Handling food idiosyncrasies

D. Establishing healthy food attitudes and habits

III. School Aged Children

A. Planning meals and snacks with all food groups

1. Scheduling

2. Vegetarian choices

B. School lunches

1. Planning sack lunches

2. School lunch program

C. Special problems

1. Obesity

2. Iron deficiency

3. Allergies

4. Other

IV. Adolescents

A. Planning food availability or meals in the home

B. Overview of good guides and guidelines for adolescents and adults

C. Unique nutritional situations

1. Increased need for iron

2. Needs of boys vs. girls

3. Sports

4. Disordered eating and eating disorders

V. Locating and Evaluating Community Resources on Child Nutrition

A. Types of resources

1. County and state health departments

2. Promotional information from major food organizations

3. News media

4. Popular publications

B. Evaluation techniques