Course Syllabus
TECA 1318 Wellness of the Young Child
Semester with
Course Reference
Number (CRN)
Spring, 2011
Instructor contact
information (phone
number and email
address)
Diquana Gray-Shields
(281) 240-7883
diquana.gray@hccs.edu
diquana.gray@yahoo.com
Office Location and
Hours
EDC,
3214 Austin Street, D116
Saturdays, 8:00 am- 12:00 pm
Course
Location/Times
TECA 1318 Wellness of the Young Child
Saturday, 8:00 am- 12:00 pm
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
Course Number 71334
Continuing
Education Units
(CEU): if applicable
Course Length
(number of weeks)
January 29, 2011- May 7, 2011
12 weeks
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)
College level reading and writing, MATH 0308 or higher
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
Course Student
Learning Outcomes
(SLO): 4 to 7
1. Analyze principles of nutrition.
2. Evaluate nutrition assessment.
3. Examine regulatory requirements of nutrition.
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
See “Course Calendar” at the end of this document
Instructional
Methods
*Face to Face Instruction
Distance (100%)
Web-enhanced (49% or less)
Required
Component
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 and key assessment.
Student
Assignments
Resource list, children’s book, written reports, oral presentations, Growth Chart
& BMI activity, bulletin board, playground observation, first aid kit, 5 day menu,
16 hours of field observations, NAEYC Practicum assignment, CPR/First Aid
certification.
Student
Assessment(s)
Three tests, rubrics provided for all assignments, and random quizzes.
Instructor's
Requirements
This course requires that all students read and review each chapter prior to
class and participate in related chapter class activities. Class attendance is
crucial for many assignments and completion of this course. Please refer to
your course calendar and course assignment and policy guide for all
assignments and explanations. All assignments must be typed unless
otherwise told. Written reports must be in APA format and follow the written
assignment guideline as outlined in your syllabus. All assignments are due on
the due date and upon arrival in class. No assignments will be accepted via
email, HCC staff or other professors. Late assignments will not be given full
credit and assignments with an asterisk (*) in front are required to pass this
course. No children are allowed in class or left alone in the lobby while
you are in class.
Program/Discipline
Requirements: If
applicable
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
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
B = 89 - 80:
C = 79 - 70:
D = 69 - 60:
59 and below = F
IP (In Progress)
W(Withdrawn)
I (Incomplete)
AUD (Audit)
4 points per semester hour
3 points per semester hour
2 points per semester hour
1 point per semester hour
0 points per semester hour
0 points per semester hour
0 points per semester hour
0 points per semester hour
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
Grades:
1125 - 965 = A
964 - 839 = B
838- 713 = C
712 - 587 = D
586 and below = F
Instructional
Materials
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
Spring Term /TECA 1318 Wellness of the Young Child
Diquana Gray-Shields, Instructor
Date
Reading
Assignments Due
1/Jan. 29
2/Feb.5
3/Feb.12
In Class
Introductions
Writing Sample
Course Calendar & Syllabus
Sign Up for Bulletin Board
Chapters 1, 2, 3
Chapters 4,5,6
Resource List
Growth Chart/BMI
Bulletin Board Concept/Layout
Class Activity
Class Activity
4/Feb. 19
Chapter 7
Health Report/Oral Presentation
Health Test #1 (Chapters 1-5)
Health Test (100 pts)
Health Report Presentation
5/Feb. 26
Chapters 8,9
Children=s Book
Class Activity
First Aid Kit
*Field Experience (Part 1-8 hrs)
6/Mar.5
Chapters 10, 11, 12
Playground Equipment
Safety Report and Oral Presentation
Class Activity
7/Mar. 26
Chapters 13, 14, 15
*(NAEYC) Practicum Assignment Due
Safety Test#2 (Chapters 6-12)
Class Activity
8/Apr.2
Chapters 16,17
Bulletin Board Assignment Due
Class Activity
9/Apr. 9
Chapters 18,19
5 Day Menu
*First Aid/CPR Due
Class Activity
10/Apr.16
Chapters 20, 21
11/Apr.30
Review for Final Exam
(Chapters 17-21)
All assignments should be
turned in
12/May 7
Final Exam #3
Final Exam/Chapters 17-21
Exam (100 pts)
*Field Experience (Part 2, 8 hrs)
Nutrition Report and Oral Presentation
Class Activity
* Denotes REQUIREMENT to receive a passing grade