Maricopa Community Colleges  FON100AE   19906-20002 
Official Course Description:   MCCCD Approval:  04/24/90  
FON100AE     19906-20002 LEC 1 Credit(s) 1 Period(s)
Child Nutrition
A study of the specialized application of the principles of nutrition to the needs of children. Emphasis on the nutritional care and feeding of infants through adolescents. Prerequisites: FON100AA or equivalent.
 
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MCCCD Official Course Competencies:
 
FON100AE   19906-20002 Child Nutrition
1. Evaluate the nutritional adequacy of diets for infants, children, and adolescents. (I-IV)
2. Plan menus for infants, children, and adolescents. (I-V)
3. Use techniques for encouraging healthy eating habits of children. (I-V)
4. Adjust dietary management to allow for inborn errors of metabolism. (VI)
5. Adjust dietary management for childhood illness or injury. (VI)
6. Locate child nutrition programs in the community, and identify their major functions and qualifying criteria. (VII)
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MCCCD Official Course Outline:
 
FON100AE   19906-20002 Child Nutrition
    I. First year
        A. First critical period of extrauterine growth
        B. Choice of milk
          1. Breast milk
          2. Formula
          3. Introduction of cow's milk
        C. Nutrient supplementation
        D. Physiological growth and introduction of solid foods
        E. Addition of non-milk nutrient sources
        F. Food allergies
        G. Controversy regarding the prudent diet for infants
        H. Feeding patterns
        I. Psychological needs of the infant
        J. Establishing food attitudes
        K. Four food groups by 12 months
        L. Growth curves
      II. Toddler years
          A. Planning meals and snacks
            1. Four food groups
              a. Serving sizes for toddlers
              b. Serving numbers
          B. Snacks
          C. Encouraging good food habits
            1. Introduction of new foods
              a. Texture, color, flavor
              b. Other
            2. Offering a variety
            3. Role models
          D. Prevention of health problems
            1. Dental caries
            2. Obesity
            3. Cardiovascular problems
            4. Milk anemia
          E. Evaluating growth
        III. Pre-school
            A. Four food groups
              1. Recommended serving number
              2. Recommended serving sizes
              3. Meal patterns
              4. Snacks and lunch
            B. Rules and regulations in child care centers
            C. Establishing food attitudes
            D. Group food experiences
            E. Nutrition education
              1. Credible and non-credible foods
              2. Other
          IV. Elementary school
              A. Four food groups
                1. Recommended serving number
                2. Recommended serving sizes
              B. Nutrients of greatest concern
              C. School lunch
                1. Menu planning
                2. Appeal
              D. Growth differences between girls and boys
              E. Eating Disorders
            V. Adolescence
                A. Second critical period of extrauterine growth
                B. Four food groups
                  1. Recommended serving number
                  2. Adult serving sizes
                C. Nutritional status of adolescents
                D. Factors influencing dietary intake
                E. Dietary needs of growth
              VI. Special dietary needs of growth
                  A. Injuries
                  B. Illness
                  C. Inborn errors of metabolism
                VII. Nutrition programs in the community
                    A. Private
                    B. County
                    C. Federal
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