Course Syllabus
Wellness of the Young Child
TECA 1318
Semester with
Course Reference
Number (CRN)
64134
Instructor contact
information (phone
number and email
address)
Jerri Tetrault
713-425-6804
jerritetrault@mdumc.org and jerritetrault@comcast.net
Office Location and
Hours
Adjunct Instructor
Course
Location/Times
Central
D 116
Course Semester
Credit Hours (SCH)
(lecture, lab) If
applicable
Credit Hours
3.00
Lecture Hours
2.00
Laboratory Hours 3.00
Total Course
Contact Hours
80
Continuing
Education Units
(CEU): if applicable
Course Length
(number of weeks)
16
Type of Instruction
Lecture/Lab
Field experience required
Course Description: A study of nutrition, health, and safety including community health, universal
health precautions, and legal implications as well as the practical application of
these principles in a variety of settings.
Course
Prerequisite(s)
Academic
Discipline/CTE
Program Learning
Outcomes
NAEYC Standard 1. Promoting Child Development and Learning
NAEYC Standard 3. Observing, Documenting, and Assessing to Support Young
Children and Families
NAEYC Standard 5. Becoming a Professional
1. Analyze principles of nutrition.
Course Student
Learning Outcomes 2. Evaluate nutrition assessment.
3. Examine regulatory requirements of nutrition.
(SLO): 4 to 7
4. Describe community health problems, universal health precautions, and legal
implications regarding health.
5. Analyze environmental and personal hygiene.
6. Describe principles of safety as they relate to children.
7. Evaluate regulation regarding child safety, safety procedures and children’s
environment for safety.
8. Demonstrate skills in computation, record keeping, referrals and resources
as they apply to nutrition, health, and safety.
Learning Objectives
(Numbering system
should be linked to
SLO - e.g., 1.1, 1.2,
1.3, etc.)
Analyze principles of nutrition.
1.1 Describe the Food Guide Pyramid and its application to children’s needs.
1.2 Describe specific methods for planning nutritious meals and snacks for
children.
1.3 Plan and implement nutrition education activities with children.
Evaluate nutrition assessment.
2.1 Plan a varied, nutritionally balanced diet for children.
2.2 Participate in meal/snack times with children.
Examine regulatory requirements of nutrition.
3.1 Compare nutritional guidelines and regulations.
Describe community health problems, universal health precautions, and
legal implications regarding health.
4.1 Describe symptoms of common childhood diseases, how they spread and
reporting requirements.
Analyze environmental and personal hygiene.
5.1 List circumstances requiring the use of universal health precautions.
Describe principles of safety as they relate to children.
6.1 Identify organizations with health guidelines affecting early childhood
settings.
Evaluate regulation regarding child safety, safety procedures and
children’s environment for safety.
7.1 Compare safety guidelines and regulations.
7.2 Explain the relationship between supervision and accident prevention.
7.3 Describe ways to structure space and time to create safe, developmentally
appropriate indoor and outdoor injuries.
Demonstrate skills in computation, record keeping, referrals and
resources as they apply to nutrition, health, and safety.
8.1 Use computation skill in menu planning.
8.2 Identify community resources for specific types of referrals.
SCANS and/or Core
Curriculum
Competencies: If
applicable
Systems: The student will become familiar with Minimum Standard Rules and
understand its importance relating with child care (understands systems), and
evaluates a child care environment during practicum assignment using a
checklist (monitor/correct system performance).
Information: The student will gather information about foods from Minimum
Standard Rules and food pyramid (acquire/evaluate information), organize
foods into food groups and maintain adequate food portions
(interpret/communicate information.)
Basis Skills: The student will perform basic math computation when developing
menu (arithmetic).
Course Calendar
Week
Discussion Topic
Readings to
Complete
Before Class
Turn in…
Assignment Due
1) Jan.
25
2) Feb. 1
3) Feb. 8
4) Feb.
22
Orientation to class - syllabus
Introductions
Explanation of assignments
Ch. 1 Interrelationship of Health,
Safety, and Nutrition
Ch. 2 Promoting a Healthy Lifestyle
Ch. 3 Health Appraisals
Ch. 4 Health Assessment Tools
Ch. 5 conditions Affecting Children’s
Health
Ch. 6 The Infectious Process and
Environmental Control
Ch. 7 Communicable and Acute
Illness
Ch. 1 & 2
Ch. 3 , 4, & 5
Ch. 6 & 7
Student Survey
Computer lab forms
Criminal History Forms
Bonus Points – Key Ter
Ch. 1 & 2
One page report – Typ
Safety Programs
Bonus Points – Key Ter
Ch. 3, 4 & 5
Resource File
Field Experience Place
Forms Pg. 1&2
One page report – Boo
Bonus Points – Key Ter
Ch. 6 & 7
One page report –
Communicable Disease
Bonus Points – Key Ter
Ch. 8 & 9
5) Mar.
1
Ch. 8 Creating Quality Environments
Ch. 9 Safety Management
Ch. 8 & 9
6) Mar.
8
7) Mar.
22
MIDTERM EXAM
Ch. 1-9
Ch. 10 Management of Injuries and
Acute Illness
Ch. 11 Maltreatment of Children:
Abuse and Neglect
Ch. 12 Planning for Children’s Health
and Safety Education
Ch. 13 Nutritional Guidelines
Ch. 10 & 11`
Bonus Points – Key Ter
Ch. 10 & 11
Ch. 12 & 13
Ch. 14 Nutrients that Provide Energy
Ch. 15 Nutrients that Promote Growth
of Body Tissues
Ch. 16 Nutrients that Regulate Body
Functions
Ch. 17 Infant Feeding
Ch. 18 Feeding Toddlers and Young
Children
Ch. 19 Planning and Serving
Nutritious and Economical Meals
Ch. 20 Food Safety
Ch. 21 Nutrition Education
Ch. 14 & 15
One page report – Chi
Abuse and Neglect
Bonus Points – Key Ter
Ch. 12 & 13
3 Hour Lab Assignmen
Bonus Points – Key Ter
Ch. 14 & 15
First Aid / CPR certific
Bonus Points – Key Ter
Ch. 16 & 17
One page report – Feed
Skills
Bonus Points – Key Ter
Ch. 18 & 19
Bonus Points – Key Ter
Ch. 20 & 21
16 Hour Field Experie
8) Mar.
29
9) April
5
10)
April 12
11)
April 19
12)
April 26
13) May
3
14) May
10
Ch. 16 & 17
Ch. 18 & 19
Ch. 20 & 21
Nutrition Group Projects
FINAL
Group Projects
Ch. 10-21
* Spring Break – March 15-19
Instructional
Methods
Required
Component
Distance (100%)
Web-enhanced (49% or less)
Face to Face
This course includes at least one of the following required components:
practicum assignment, key assessment, field experience hours, and/or First
Aid/CPR certification. If this assignment is not completed with 70% of
possible points, you will not receive a passing grade in this class. Your
instructor will explain the required component identified for this coursepracticum assignment, CPR/First Aid and field experience.
Student
Assignments
Description of Assignments
Note – Students are expected to do their own work on both in class and
out of class assignments, with the exception of any designated group
project. Any violation of this requirement as determined by the instructor
will result in “0” points given on that assignment. Please note that all
written work must be TYPED, DOUBLE-SPACED, IN 12 POINT
FONT, 1” MARGINS, AND PROOFREAD thoroughly for spelling
and/or grammatical errors. Should you need additional help with your
writing skills, please visit the Learning Assistance and Tutoring Centers
that are available on campus. Do not submit any work in folders, fancy
binders, or plastic covers. For your own protection and personal grade
records, be sure to MAKE A COPY OF ALL SUBMITTED
ASSIGNMENTS!!!




One Page Report – Types of Safety Programs
o Contact or research local law enforcement, fire, public
school authorities, or service agencies in your community.
Learn about the safety programs they offer for young
children. Write a one page report on what, when, where,
how and why.
Resource File – Develop a list of 10 resources in your community
and state for children with vision impairments, speech
impairments, deafness, cerebral palsy, autism, and learning
disabilities. Number each entry and give a description of what
they do along with contact information, i.e phone, address,
website, email, etc.
One Page Report – Book List
o Start on page 542 of your text and select 5 books under
the Mental Health heading and 5 books under the Special
Needs heading, and then write the main concept for each
book, and where you located the book..
One Page Report – Communicable Diseases
o Write a one page report on how hand washing reduces the





spread of communicable diseases. Include the steps to
proper hand washing and ways in which teachers can
show children the importance of hand washing.
First Aid / CPR Certification – contact a local agency that
provides training for First Aid, Infant, Child and Adult CPR and
Rescue Breathing. Be prepared to pay $25 - $30 for the course
and obtain your certification. Bring a copy of your certificate to
class.
A CPR class will be offered on Saturday, March 27, 2010. The
class will he held at Central Campus in the Crawford Annex (the
building is located at the corner of Holman and Crawford) at
Central College (3412 Crawford). There is parking adjacent to the
building at the corner of Crawford. The class will start promptly
at 9:00 a.m. and will end around 2:00 p.m. Cost if the class is
$25.00 which covers all your required books, materials, and
certification cards. Registration will begin at 8:45. If you would
like to participate in the class, you must send an e-mail to preregister for the class to caprice.dodson@hccs.edu. The class is
limited to 25 and is on a first come, first serve basis. You will
receive confirmation of your registration.
One Page Report – Child Abuse and Neglect
o Gather information regarding the statistics on the
incidence of child abuse and neglect for your city, county,
and state. Compare them to the national rates. Also
include two agencies or services in your community that
provide assistance to abusive or neglectful families,
explaining what they do for families. List information
regarding CASA (Court appointed special advocates) in
your report.
3 Hour Lab Assignment – Visit an accredited center and use the
Practicum II form to answer questions and make comments.
One Page Report – Feeding Skills
o Write a report showing how a teacher encourages selffeeding skills for toddlers. How would you design the
dining area? What types of utensils and dishes would you
use? What types of nutritious foods would you serve?
16 Hour Field Experience – At either the HCC lab school or a
NAEYC accredited school of your choice, complete and
document the following assignments for a total of 16 hours.
o Observe a small group of preschool age children during
free-play or outdoor play time for two 30 minute periods.
Use the observation tool titled Level of Social Play while
observing and determine what level the group is engaged
in playing. Total Time 1 hour.
o Use the Major Developmental Achievements Checklist

Student
Assessment(s)
Instructor's
Requirements

and observe a 4 month old, 12 month old, 18 month old, 2
year old, 3 year old, 4 year old, and a 5 year old. Mark the
milestones you see during each hour long observation.
Total Time 7 hours.
o Use the Speech and Language Developmental Milestones
Checklist and observe an infant, toddler, and preschooler.
Mark the milestones you see during each hour long
observation. Total Time 3 hours.
o Use the NAEYC Classroom Observation Tool during your
observation. Total Time 5 hours.
Group Project – Nutrition Reports – As a group choose one of the
following topics and design a 20 minute presentation.
o Planning and Serving Nutritious Meals
o Food Safety
o Nutrition Education in the Classroom
o The Importance of Nutrients
o Nutritional Guidelines
o Infant Feeding
o Feeding Toddlers and Young Children
Two examinations will be given during the semester; a mid-term
and a final. These two multiple choice exams will be based on
key terms from each chapter. Please arrange your schedule to
arrive on time for the exams. These exams are worth 100 points
each. Scan-trons are needed for the exams.
All students are expected to have regular and punctual attendance in all
classes. A sign-in sheet will be distributed the first part of each class
session to document both attendance and tardiness (to be recorded by the
instructor). Students who are absent more than 3 consecutive times and
more than 5 times over the entire duration of the semester will be
administratively withdrawn from the course by the instructor. Partial
class session attendances will also be counted towards the absence
accumulation totals. If there are extenuating circumstances or a need for
additional support or assistance, please inform the instructor as soon as
possible so that the appropriate advisor, counselor, or other support
service resources may be consulted.
Late Assignments:
Course assignments will be considered LATE if they are not received by
the start of class on the due date. NO LATE ASSIGNMENT WILL BE
ACCEPTED.
Program/Discipline
Requirements: If
NOTICE This course of study would not be appropriate for anyone who falls into
the following category as noted by the Texas Department of Family and
applicable
Protective Services. "No person with a conviction or who is under indictment for,
or is the subject of an official criminal complaint alleging violation of any of the
crimes listed as a felony against the person or felony violation of the Texas
Controlled Substance Act may be present while children are in care."
HCC Grading Scale
A = 100- 90
4 points per semester hour
B = 89 - 80:
3 points per semester hour
C = 79 - 70:
2 points per semester hour
D = 69 - 60:
1 point per semester hour
59 and below = F
0 points per semester hour
IP (In Progress)
0 points per semester hour
W(Withdrawn)
0 points per semester hour
I (Incomplete)
0 points per semester hour
AUD (Audit)
0 points per semester hour
IP (In Progress) is given only in certain developmental courses. The student
must re-enroll to receive credit. COM (Completed) is given in non-credit and
continuing education courses. To compute grade point average (GPA), divide
the total grade points by the total number of semester hours attempted. The
grades "IP," "COM" and "I" do not affect GPA.
See "Health Science Program/Discipline Requirements" for grading scale.
Instructor Grading
Criteria
Instructional
Materials
A = an accumulation of 457-525 points
251-319 points
B = an accumulation of 388-456 points
or fewer points
C = an accumulation of 320-387 points
D = an accumulation of
F = an accumulation of 250
Marotz, L. R., Cross, M. A. and Rush, J. M. (2009). Health, Safety, and Nutrition
for the Young Child (7th ed.). Albany, NY: Delmar.
Texas Department of Family and Protective Services. (2003). Minimum
Standards Rules for Licensed Child- Care Centers. (Call 713-940-5200 for free
copy or visit website www.dfps.state.tx.us)
HCC Policy Statement:
http://hccs.edu/student-rights
Access Student
Services Policies
on their Web site:
Distance Education and/or Continuing Education Policies
Access DE
Policies on their
Web site:
http://de.hccs.edu/Distance_Ed/DE_Home/faculty_resources/PDFs/DE_Syllabus.p
df
Access CE
Policies on their
Web site:
http://hccs.edu/CE-student-guidelines