CCCOnline LogoCourse Snapshot for ECE205 - Nutrition, Health, and Safety

The information listed below is subject to change. Please review the course syllabus within your online course at the start of class.

Course Competencies

The competencies you will demonstrate in this course are as follows:

  1. Identify the functions of various regulatory agencies at the local, state, and national levels concerning health, safety, and nutrition of young children.
  2. Identify purposes of childcare licensing - mandated health, safety, and nutritional trainings designated for Early Childhood (EC) professionals.
  3. Identify regulations and effective practices that promote the physical and mental health, safety, and nutrition of young children from birth through age 12.
  4. Recognize signs and symptoms of common childhood illnesses and communicable diseases and describe preventative measures that can be taken by families and EC professionals.
  5. Assess effectiveness of various health, safety, and nutrition practices for maintaining clean, healthy, and safe learning environments.
  6. Analyze the need for emergency preparedness and develop procedures in early care and education settings.
  7. Design and promote developmentally appropriate curriculum-based activities for use in early childhood classrooms emphasizing basics of health, nutrition, and safety practices with young children.
  8. Identify and analyze age-related nutritional needs of children from birth to age 12.
  9. Evaluate meal plans and menus to ensure meals and snacks are nutritionally sound, based on program policies and special needs of children.
  10. Explore and share credible resources with colleagues and families on topics related to child wellness, health, safety, and nutrition.
Learning concepts for this course are enchanced using modules, websites, and online discussions.

Module Outcomes Mapped to Competencies

Module 1
  Outcomes Competencies
1 Discuss the functions and purposes of local, state, and national regulations and standards for health, safety, and nutrition in ECE settings. A, B
2 Differentiate between credible and non-credible sources of health, safety, and nutrition information. J
3 Describe local, state, and national agencies that contribute to the health, safety, and nutrition of young children. B
4 Discuss practices that promote quality care for children birth - age 12. C
Module 2
  Outcomes Competencies
1 Identify signs and symptoms of communicable illness. D
2 Define inclusion, diversity, equity / identify risk factors. E
3 Describe the teacher’s role in promoting the health of young children. A, B, C, D
4 Promote health and wellness in ECE systems. D, E
5 Identify risk factors that contribute to health disparities in children. D, E
Module 3
  Outcomes Competencies
1 Apply licensing requirements for child health safety. A, B, C
2 Describe the teacher's role in keeping children safe. A, B, C, E, G
3 Evaluate safety policies and procedures. A, B, C, F
4 Communicate with parents about safety. F
5 Analyze the need for emergency preparedness and develop procedures in early care and education settings. F
Module 4
  Outcomes Competencies
1 Evaluate menus for ECE using food guides and standards. C, E, H, I
2 Identify common food additives. H, I
3 Describe nutrition and fitness requirements for each stage of development. G, H
4 Accommodate food allergies in ECE settings. I, G
5 Discuss ways to collaborate with families to meet diverse nutritional and cultural needs. H, I
Module 5
  Outcomes Competencies
1 Evaluate program health, nutrition, and safety policies for effectiveness. E, C, G
2 Apply evidence based practices and how data can inform effective policies. E, G
3 Develop activities and strategies into curriculum to promote health, safety, and nutrition.   G, H, I, J
4 Create learning activities that teach children about health, safety, and nutrition. G
5 Describe ways of involving families and the community in promoting health, safety, and nutrition for young children. G, H, I, J

Course Time Commitment and Expectations

The semester schedule for this course may be 15 weeks, 10 weeks, or 6 weeks in duration. Based on the course format, this table shows the approximate amount of time you should plan to spend per week on this course. This includes time to read/listen to the online content, participate in discussion forums, complete all assignments, and study the course material.

For accelerated courses, the amount of time required per week is greater. Note that regardless of course format, the course material is the same and all course competencies, module outcomes, and assignments will be covered.

Course Activity Hours and Student Learning Hours
Course Credit Hours Course Format (Duration) Pace Relative to a 15 Week Course Course Activity Hours Student Learning Hours Per Week
3 15 Weeks - 135 8.5 to 9.5
3 10 Weeks 1.5x faster 135 12.5 to 14.5
3 6 Weeks 2.5x faster 135 21 to 24

Aside from typical reading assignments, this course has the following (Please Note: This list is subject to change based on the discretion of the instructor facilitating this course.):

Summary of Grading
Assignment Points %
Discussions (11 @ 20 points each) 220 24%
Quizzes (1 @ 30 points each) 30 3%
Assignments:
  • Research/History Paper (100 points)
  • Scavenger Hunt (40 points)
  • Unnatural Causes (50 points)
  • Daily Health Check (50 points)
  • Mandated Reporter Training (50 points)
  • Safety Assessment (50 points)
  • Emergency Preparedness (FEMA) Training (60 points)
  • Menu Evaluation and Creation(60 points)
  • Food Allergy Training (50 points)
  • Food Additives (40 points)
  • 3 Activities (60 points)
  • Workshop (75 points)
685 73%
TOTAL 935 100%
Grading Scale
A = 90 to 100% B = 80 to 89% C = 70 to 79% D = 60 to 69% F = 59% and below

 

CCCOnline Course Quality Commitment

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