Official Course Description: MCCCD Approval: 03/22/94
FON140AW 19946-19955	LEC	2 Credit(s)	2 Period(s)
Nutrition for The Young Child
Emphasizes the specific nutritional needs of young children and methods of encouraging the development of good food selection habits. Prerequisites: None.

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MCCCD Official Course Competencies:
FON140AW   19946-19955	Nutrition for The Young Child

1.	Identify the major roles of nutrients as they relate to physical, mental, and/or social development. (I)
2.	Identify major food sources of the nutrients. (I)
3.	Evaluate the nutritional adequacy of diets for pregnant and lactating women, infants, children, and adolescents. (I-VII)
4.	Use techniques for encouraging healthy eating habits of children. (IV-VII)
5.	Plan menus for infants, children, and adolescents. (IV-VII)
6.	Adjust dietary management to allow for inborn errors of metabolism. (VIII)
7.	Adjust dietary management for childhood illness or injury. (VIII)
8.	Locate child nutrition programs in the community, and identify their major functions and qualifying criteria. (IX)

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MCCCD Official Course Outline:
FON140AW   19946-19955	Nutrition for The Young Child

I. Nutrition basics A. Nutrients 1. Major roles 2. Major food sources 3. Recommendations B. Menu planning 1. Food guides 2. Variety and moderation 3. Meal patterns 4. Snack considerations II. Nutrient needs during pregnancy A. Nutritional status prior to pregnancy B. Prenatal life - the first critical period of growth C. Nutrients needing the greatest increase D. Caloric need E. Nutrient supplementation F. Recommended weight gain during pregnancy G. Adjusting the prudent diet to the needs of pregnancy H. Prevention of fetal alcohol syndrome - abstinence I. Probable consequences of smoking J. Special problems during pregnancy 1. Pregnant adolescent 2. Obesity 3. Toxemia 4. Nausea 5. Constipation 6. Heart burn 7. Food aversions 8. Cravings III. Nutrient needs during lactation A. Nutrients needing the greatest intake B. Need for increased fluid C. Caloric need D. Weight loss during lactation E. Adjusting the prudent diet to the needs of lactation F. Unwanted substances that enter the milk from the mother's body 1. Medications 2. Alcohol 3. Nicotine IV. First year A. Second critical period of growth B. Choice of milk 1. Breast milk 2. Formula 3. Introduction of homogenized cow's milk C. Nutrient supplementation D. Introduction of solid foods E. Addition of non-milk nutrient sources F. Physiological growth and introduction of solid food G. Detection of allergies H. Suggested patterns for introduction of solid foods I. Controversy regarding the prudent diet for infants J. Psychological needs of the infant K. Establishing food attitudes L. Four food groups by age 12 months M. Growth curves V. Toddler years A. Planning meals and snacks B. Snacks C. Encouraging good food habits 1. Introduction of new foods 2. Offering a variety 3. Role models 4. Texture, color, flavor D. Prevention of health problems 1. Dental caries 2. Obesity 3. Cardiovascular problems 4. Milk anemia E. Evaluating growth VI. Preadolescents A. Four food groups 1. Recommended serving number 2. Serving sizes B. Nutrients of greatest concern C. Establishing food attitudes D. School lunch E. Nutrition education F. Growth differences between boys and girls VII. Adolescence A. Third critical period of growth B. Four food groups 1. Recommended serving number 2. Adult serving sizes C. Nutritional status of adolescents D. Factors influencing dietary intake 1. Physical and social image 2. Time management 3. Financial limitations 4. Snacking 5. Role models 6. Knowledge of nutrition principles E. Dietary needs of growth VIII. Special dietary needs of growth A. Injuries B. Illness C. Inborn errors of metabolism IX. Nutrition programs in the community A. Private B. County C. Federal

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