| 1.
|
State the division of responsibility between parents (or caretakers)
and children in relationship to feeding children. (I)
|
| 2.
|
Identify the specific nutritional needs of children at different ages
and stages of development. (II)
|
| 3.
|
Identify major food sources of nutrients. (II)
|
| 4.
|
Adjust dietary management for childhood illness or injury. (II)
|
| 5.
|
Contrast food allergies and intolerances, and make dietary
recommendations for treating both. (II)
|
| 6.
|
Plan menus for infants and children. (III)
|
| 7.
|
Locate and evaluate recipes that are healthful, simple to prepare, and
appealing to children. (IV)
|
| 8.
|
List and apply food safety principles. (V)
|
| 9.
|
State the relationship between food and the environment. (VI, VII, IX)
|
| 10.
|
State ways to teach appreciation for cultural diversity regarding food
choices. (IX)
|
| 11.
|
List ways to help children become smart consumers of food. (IX)
|
| 12.
|
List ways that growing children learn about nutrition. (I, VIII, X)
|
| 13.
|
Prepare and present a cooking activity for children. (X)
|
| 14.
|
Locate child nutrition programs in the community, and identify their
major functions and qualifying criteria. (V, XI)
|
|