Health, Safety And Nutrition For Young... - 8th edition

Lynn R. Marotz received a Ph.D. from the University of Kansas, an M.Ed. from the University of Illinois, and a B.S. in nursing from the University of Wisconsin. She has served as the health and safety coordinator and associate director of the Edna A. Hill Child Development Center (University of Kansas) for 30 years. In addition, she teaches undergraduate and graduate courses in the Department of Applied Behavioral Science that include issues in parenting, health/safety/nutrition for the young child, administration, and foundations of early childhood education. She also provides training in first aid, safety, and recognition of children's health problems for students in Early Childhood Teacher Education programs and community educators. Lynn has authored several invited chapters in early childhood, international food industry, and law books. In addition, she is the author of HEALTH, SAFETY, AND NUTRITION FOR THE YOUNG CHILD, 8th Edition, and MOTIVATIONAL LEADERSHIP.

Unit 1: PROMOTING CHILDREN'S HEALTH: HEALTHY LIFESTYLES AND HEALTH CONCERNS.
1. Children's Well-being: What It Is and How to Achieve It.
2. Daily Health Observations.
3. Assessing Children's Health
4. Common Chronic Medical Conditions Affecting Children's Health.
5. The Infectious Process and Effective Control.
6. Communicable and Acute Illness: Identification and Management.
Unit 2: KEEPING CHILDREN SAFE.
7. Creating Quality Environments.
8. Safety Management.
9. Management of Injuries and Acute Illness.
10. Maltreatment of Children: Abuse and Neglect.
11. Planning for Children's Health and Safety Education.
Unit 3: FOODS AND NUTRIENTS: BASIC CONCEPTS.
12. Nutritional Guidelines.
13. Nutrients that Provide Energy (Carbohydrates, Fats, and Proteins).
14. Nutrients that Promote Growth of Body Tissues (Proteins, Minerals, and Water).
15. Nutrients that Regulate Body Functions (Vitamins, Minerals, Proteins, and Water).
Unit 4: NUTRITION AND YOUNG CHILDREN.
16. Infant Feeding.
17. Feeding the Toddler and Preschool Child.
18. Planning and Serving Nutritious and Economical Meals.
19. Food Safety.
20. Nutrition Education Concepts and Activities.
Appendix A: National Health Education Standards for Students (Grades Pre K-2, 3-5).
Appendix B: Monthly Calendar: Health, Safety & Nutrition Observances.
Appendix C: Federal Food Programs.
Appendix D: Children's Book List.
Appendix E: Nutrient Information: Fast-Food Vendor W