CDEC 1318
Wellness of the Young Child

Western Texas College

  1. Basic Course Information:
    1. Course Description: Factors impacting the well-being or young children. Includes healthy behavior, food, nutrition, fitness, and safety practices. Focuses on local and national standards and legal implications of relevant policies and regulation. Course content is aligned with State Board of Educator Certification Pedagogy and Professional Responsibilities standards. Requires students to participate in a minimum of 16 hours field experience from infancy through age 12 in a variety of settings with varied and diverse populations.
    2. Required Prerequisite: None
  2.  Student Learning Outcomes
    1. Identify principles of nutrition, health, and safety
    2. Conduct a nutritional, health, and safety assessment
    3. Examine regulatory requirements for nutrition, health, and safety
  3. Testing Requirements
    1. The midterm and final exam must be proctored by an approved testing organization. (ask your instructor for more details)
    2. Students will be allowed to use their book and notes for the midterm exam
    3. Students will NOT be allowed to use their book and notes for the final exam
  4. Major Course Requirements
    1. Assignments         30%
    2. Attendance           15%
    3. Field Experience 20%
    4. Midterm                 15%
    5. Final                       20%
  5. Information on Books
    1. Required Book: Health, Safety, and Nutrition for the Young Child, 9th Edition Cengage Learning
  6. Other Policies, Procedures and important dates. Please refer to the WTC Catalog for the following:
    1. Campus Calendar
    2. Final Exam Schedule
    3. How to drop a class
    4. Withdrawal Information
    5. Student Conduct/Academic Integrity
    6. Class Attendance
    7. Student with disabilities
  7. Course Content

Chapter 1

Children’s Well-Being What It Is and How to Achieve It

The Preventive Health Concept
Health, Safety, and Nutrition: An Interdependent Relationship
Children’s Growth and Development
Promoting a Healthy Lifestyle

Chapter 2

Daily Health Observations

Promoting Children’s Health
Observation as a Screening Tool
Daily Health Checks
Family Involvement
Health Education

Chapter 3

Assessing Child’s Health

Health Records
Screening Procedures
Referrals

Chapter 4

Caring for Children with Special Medical Conditions

Inclusive Education: Supporting Children’s Success
Common Chronic Diseases and Medical Conditions

Chapter 5

The Infectious Process and Environmental Control

Risk Factors
Communicable Illness
Stages of Illness Control Measures

Chapter 6

Childhood Illnesses: Identification and Management

Common Communicable Childhood Illness
Common Acute Childhood Illnesses

Chapter 7

Creating High-Quality Environments

Identifying High-Quality Programs
Early Childhood Program Licensure
Features of High-Quality Programs
Guidelines for Safe Environment

Chapter 8

Safety Management

Unintentional Injury
Risk Management: Principles and Preventive Measures
Implementing Safety Practices
Emergency and Disaster Preparedness

Chapter 9

Management of Injuries and Acute Illness

Responding to Medical Emergencies
Emergency Care vs First Aid
Life-Threatening Conditions
Non-Life-Threatening Conditions

Chapter 10

Maltreatment of Children: Abuse and Neglect

Historical Developments
Discipline vs Punishment
Abuse and Neglect
Understanding the Risk Factors for Maltreatment
Protective Measures for Programs and Teachers
Reporting Laws
The Teacher’s Role

Chapter 11

Planning for Children’s Health and Safety Education

Family Involvement
Teacher Inservice
Effective Instructional Design
Activity Plans

Chapter 12

Nutrition Guidelines

Dietary Reference Intake
Dietary Guidelines for Americans
Food Labels

Chapter 13

Nutrients that Provide Energy

Food as an Energy Source
Carbohydrates
Fats
Proteins

 

 

 

Last Modified: January 10, 2017