Health, Safety & Nutrition explores practices that promote the health, safety, nutrition, and overall well-being of children from birth through age eight in early childhood settings. Topics include diversity and anti-bias practices, safe and healthy learning environments, regulatory and licensing requirements, sanitation and universal precautions, first aid, nutrition and menu planning, food safety, child abuse and neglect, mandated reporting, Sudden Infant Death Syndrome risk reduction, Abusive Head Trauma prevention, and strategies for incorporating health, safety, and nutrition concepts into children’s learning experiences. Designed for future early childhood educators and childcare professionals, this book emphasizes culturally responsive practices, prevention, regulatory compliance, and developmentally appropriate strategies for creating environments that support healthy growth and learning.

Competency 1: Integrate strategies that support diversity, equity and inclusion in the early childhood setting

Learning Objectives:

Define anti-bias terms
Identify personal culture related to health, safety and nutrition
Identify personal biases and stereotypes related to health, safety and nutrition
Describe best practices in anti-bias curriculum related to health, safety and nutrition

Competency 2: Plan a safe early childhood environment according to regulatory requirements

Learning Objectives:

Identify licensing requirements for family and group settings
Summarize characteristics of safe indoor and outdoor environments
Describe emergency procedures for injuries, fire, natural disasters, etc.
Describe requirements for sanitary procedures for routine care activities

Competency 3: Plan a healthy early childhood environment according to regulatory requirements

Learning Objectives:

Describe health conditions affecting children and adults
Discuss importance of health assessments of children
Review sanitary procedures
Review first aid procedures
Review exclusionary procedures and policies
Describe universal precaution procedures

Competency 4: Plan nutritious menus according to regulatory requirements

Learning Objectives:

Describe the CACFP guidelines
Identify the nutritional needs for children of different ages
Discuss the importance of nutritional patterns related to the social, cultural and emotional aspects of feeding and eating
Describe modifications for children with dietary needs and restrictions
Describe the procedures related to food safety

Competency 5: Recognize child abuse and neglect issues and mandates

Learning Objectives:

Describe mandatory reporting requirements
Describe indicators of child abuse and neglect
Classify consequences of child abuse and neglect

Competency 6: Identify Sudden Infant Death Syndrome (SIDS) risk reduction strategies

Learning Objectives:

Define Sudden Unexpected Infant Death (SUID) and the related subcategories
Identify the American Academy of Pediatrics recommendations to reduce infant deaths in the sleep environment
Understand why following safe sleep recommendations is important
Become familiar with resources to support infant safe sleep

Competency 7: Identify strategies to prevent the occurrence of Abusive Head Trauma (AHT)

Learning Objectives:

Describe the symptoms of abusive head trauma
Identify strategies for soothing a baby
Identify strategies for coping with frustration
Identify a plan for coping with frustration

Competency 8: Incorporate health, safety, and nutrition concepts into the children's curriculum

Learning Objectives:

Describe the importance guiding children in developing concepts, skills, and attitudes related to health, safety and nutrition
Discuss the importance of planned curriculum related to health, safety and nutrition
Identify strategies to teach health, safety, and nutritional practices to children

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