ST. JOSEPH COLLEGE – OLONGAPO, INC.
COLLEGE DEPARTMENT
BACHELOR OF EARLY CHILDHOOD EDUCATION
Course Title: Health, Nutrition, and Safety
Course Description: This course is designed to provide an overview of the health, safety, and nutritional
needs of children ages 0 to 8 years. Content covers: relevant policies and regulations, basic concepts,
principles and practices of child health, food and nutrition, and child safety including ECCD in
emergencies and child protection. Designing learning environment and opportunities that are responsive
to the health, safety, and nutritional needs of children from birth through grade three will be explored.
Emphasis will be given on the importance of partnering with health professionals, families, and
communities to hip young children establish healthy lifestyles and achieve their learning potential.
Course Credit: 3 units
Contact Hours: 3 hours / week
Prerequisite: None
Course Outline:
I.
II.
III.
IV.
Promoting Children’s Health
a. Well-Being
b. Health Observations and Assessment
c. Chronic Medical Conditions
d. Addressing Infections and Communicable Illness
Keeping Children Safe
a. High-Quality Environments
b. Injuries and Acute Illness
c. Maltreatment of Children
d. Health and Safety Education
Foods and Nutrients
a. Nutritional Guidelines
b. Basic Concepts of Nutrition
Nutrition and Young Children
a. Infant Feeding Practices and Concerns
b. Practices and Issues of Feeding Toddlers and Young Children
c. Meal Planning
d. Food Safety
e. Nutrition Education
Expected Learning Outcomes:
Upon completion of this course, the student will be able to:
1. Demonstrate knowledge of how basic physical, mental health, nutritional, and safety needs that
influence the growth and development of each young child are met through environmental and
curricular policies and procedures.
2. Demonstrate skills for consistently implementing and evaluating research-based basic health,
safety, and nutritional practices and articulate strategies for helping children practice safe
behaviors through daily routines and activities.
3. Explain and identify ways to maintain a safe environment including identifying hazards and risks;
conducting regular health and safety assessments consistent with regulations and quality
standards; and taking corrective action when necessary.
4. Identify signs and symptoms and emergency treatment options of childhood diseases and those
which might indicate physical, sexual, and psychological abuse or neglect, and discuss the impact
of stress and trauma on children and their families.
5. Identify and describe first aid procedures, emergency response procedures, recordkeeping,
communication processes, and related legal, ethical and policy issues related to medical services
to families and co-workers.
6. Identify strategies supportive of making food preparation and mealtime a culturally responsive,
developmentally appropriate learning experience for each child, including those of diverse
abilities.
Prepared By: Aran Jake G. Barrameda, RN
Page 1 of 2
ST. JOSEPH COLLEGE – OLONGAPO, INC.
COLLEGE DEPARTMENT
BACHELOR OF EARLY CHILDHOOD EDUCATION
7. Explain ways to plan culturally responsive, nutritionally sound meals and identify strategies
supportive of collaboration with families and health professionals in meeting children's individual
health and nutritional needs.
8. Provide examples of effective health and immunization record-keeping systems.
9. Identify and describe necessary screening and referral procedures to assess children's
developmental and health status.
Assessments:
1.
2.
3.
4.
Online Recitation
Online Presentation
Learning Modules
Examination
Materials Needed (if any):
1. Smartphone / Laptop / Personal Computer
2. Pen and Paper
3. Reference Books / eBooks
Learning Resources:
Marotz, L. R. (2012). Health, Safety, and Nutrition for the Young Child, 8th Edition. Wadsworth
Cengage Learning.
Paris, J. (2020). Safety, Health, and Nutrition in Early Childhood Education. California Community
Colleges Chancellor's Office.
Prepared By: Aran Jake G. Barrameda, RN
Page 2 of 2