Health, Safety, and Nutrition for the Young Child Edition 9by Lynn R Marotz EBOOK PDF Instant Download




Health, Safety, and Nutrition for the Young Child Edition 9 by Lynn R Marotz EBOOK PDF Instant Download

Table of Contents

Brief Contents
Unit 1: Promoting Children’s Health: Healthy Lifestyles and Health Concerns
Ch 1: Children’s Well-Being: What It is and How to Achieve It
Learning Objectives
1-1: The Preventive Health Concept
1-2: Health, Safety, and Nutrition: An Interdependent Relationship
1-3: Children’s Growth and Development
1-4: Promoting a Healthy Lifestyle
Ch 2: Daily Health Observations
Learning Objectives
2-1: Promoting Children’s Health
2-2: Observation as a Screening Tool
2-3: Daily Health Checks
2-4: Family Involvement
2-5: Health Education
Ch 3: Assessing Children’s Health
Learning Objectives
3-1: Health Records
3-2: Screening Procedures
3-3: Referrals
Ch 4: Caring for Children with Special Medical Conditions
Learning Objectives
4-1: Inclusive Education: Supporting Children’s Success
4-2: Common Chronic Diseases and Medical Conditions
Ch 5: The Infectious Process and Environmental Control
Learning Objectives
5-1: Risk Factors
5-2: Communicable Illness
5-3: Stages of Illness
5-4: Control Measures
Ch 6: Childhood Illnesses: Identification and Management
Learning Objectives
6-1: Common Communicable Childhood Illnesses
6-2: Common Acute Childhood Illnesses
Unit 2: Keeping Children Safe
Ch 7: Creating High-Quality Environments
Learning Objectives
7-1: Identifying High-Quality Programs
7-2: Early Childhood Program Licensure
7-3: Features of High-Quality Programs
7-4: Guidelines for Safe Environments
Ch 8: Safety Management
Learning Objectives
8-1: What is Unintentional Injury?
8-2: Risk Management: Principles and Preventive Measures
8-3: Implementing Safety Practices
8-4: Emergency and Disaster Preparedness
Ch 9: Management of Injuries and Acute Illness
Learning Objectives
9-1: Responding to Medical Emergencies
9-2: Emergency Care vs. First Aid
9-3: Life-Threatening Conditions
9-4: Non-Life-Threatening Conditions
Ch 10: Maltreatment of Children: Abuse and Neglect
Learning Objectives
10-1: Historical Developments
10-2: Discipline vs. Punishment
10-3: Abuse and Neglect
10-4: Understanding the Risk Factors for Maltreatment
10-5: Protective Measures for Programs and Teachers
10-6: Reporting Laws
10-7: The Teacher’s Role
Ch 11: Planning for Children’s Health and Safety Education
Learning Objectives
11-1: Family Involvement in Health and Safety Education
11-2: Teacher Inservice in Health and Safety Education
11-3: Effective Instructional Design
11-4: Activity Plans
Unit 3: Foods and Nutrients: Basic Concepts
Ch 12: Nutrition Guidelines
Learning Objectives
12-1: Dietary Reference Intakes
12-2: Dietary Guidelines for Americans
12-3: MyPlate
12-4: Food Labels
Ch 13: Nutrients That Provide Energy (Carbohydrates, Fats, and Proteins)
Learning Objectives
13-1: Food as an Energy Source
13-2: Carbohydrates as Energy Sources
13-3: Fats as Energy Sources
13-4: Proteins as Energy Sources
Ch 14: Nutrients That Promote Growth and Regulate Body Functions
Learning Objectives
14-1: Children and At-Risk Nutrients
14-2: Proteins
14-3: Vitamins
14-4: Minerals
14-5: Water and Growth
14-6: Nutrient Functions: A Recap
Unit 4: Nutrition and the Young Child
Ch 15: Feeding Infants
Learning Objectives
15-1: Profile of an Infant
15-2: Meeting the Infant’s Nutritional Needs for Growth and Brain Development
15-3: Feeding Time for the Infant
15-4: Introducing Semi-Solid (Pureed) Foods
15-5: Common Feeding Concerns
Ch 16: Feeding Toddlers and Young Children
Learning Objectives
16-1: Developmental Profiles: Toddlers, Preschoolers, and School-Aged Children
16-2: The Challenges of Feeding Toddlers
16-3: The Challenges of Feeding Preschoolers and School-Age Children
16-4: Healthy Eating Habits
16-5: Health Problems Related to Eating Patterns
Ch 17: Planning and Serving Nutritious and Economical Meals
Learning Objectives
17-1: Developing the Menu
17-2: Writing Menus
17-3: Nutritious Snacks
17-4: Meal Service
17-5: Planning the Menu within Budget
Ch 18: Food Safety
Learning Objectives
18-1: Food-Related Illness
18-2: Measures to Keep Food Safe
18-3: Hazard Analysis and Critical Control Point
18-4: Food-Borne Illnesses
18-5: National and International Food Supply Safeguards
Ch 19: Nutrition Education: Rationale, Concepts, and Lessons
Learning Objectives
19-1: Rationale for Teaching Children about Nutrition
19-2: Planning a Nutrition Education Program for Children
19-3: Developing Lesson Plans for Nutrition Activities
19-4: Where Else Do Children Learn about Nutrition?
Epilogue: Looking Ahead … Making a Difference
Appendix A: National Health Education Standards
Appendix B: Monthly Calendar: Health, Safety, and Nutrition Observances
Appendix C: Federal Food and Nutrition Programs
Appendix D: Children’s Book List
Appendix E: Nutrient Information: Fast-Food Vendor Websites