The Child Health, Safety, and Nutrition course examines the vital role early childhood educators and caregivers play in supporting the health, safety, and nutritional well‑being of young children. Grounded in current research and professional standards, the course explores best practices for promoting wellness, preventing illness and injury, and creating safe, high‑quality learning environments. Designed for anyone whose work touches children’s lives, the course emphasizes practical application across diverse early care and education settings.
Module 1: Children’s Well‑Being and Health Observations
Children’s growth and development
Promoting a healthy lifestyle
Promoting children’s health
Observation as a screening tool
Daily health checks
Family involvement
Health education
Module 2: Health Assessments and Special Medical Conditions
Health records and documentation
Screening procedures
Referrals and follow‑up
Inclusive education and supporting children’s success
Common chronic diseases and medical conditions
Module 3: Infectious Process and Childhood Illnesses
Risk factors for illness
Communicable illnesses
Stages of illness
Control and prevention measures
Common communicable childhood illnesses
Common acute childhood illnesses
Module 4: High‑Quality Environments and Safety Management
Identifying high‑quality early childhood programs
Program licensure and regulatory requirements
Features of high‑quality environments
Guidelines for safe environments
Safety management and risk management
Implementing safety practices
Emergency and disaster preparedness
Module 5: Keeping Children Safe
Responding to medical emergencies
Emergency care versus first aid
Discipline versus punishment
Abuse and neglect
Risk factors for maltreatment
Reporting laws and responsibilities
Family involvement in health and safety education
Professional development and teacher in‑service
Module 6: Food and Nutrients – Basic Concepts
Nutrition guidelines and MyPlate
Understanding food labels
Macronutrients: carbohydrates, fats, and proteins
Micronutrients: vitamins and minerals
Water, growth, and development
Nutrients of concern for at‑risk children
Module 7: Nutrition and the Young Child
Feeding infants and meeting nutritional needs
Supporting growth and brain development
Feeding routines and practices
Introducing semi‑solid foods
Feeding toddlers, preschoolers, and school‑age children
Feeding challenges and solutions
Promoting healthy eating habits
Module 8: Menu Development, Food Safety, and Nutrition Education
Developing balanced menus
Nutritious snacks and budget‑friendly planning
Food safety principles
Food‑related and food‑borne illnesses
Hazard Analysis and Critical Control Point (HACCP)
Teaching children about nutrition
Developing lesson plans for nutrition activities
After completing this course, the learner will be able to:
Explain principles for integrating healthy lifestyle practices to support optimal child growth and development
Observe, assess, and support children’s physical, social, and emotional well‑being
Identify common acute, chronic, and infectious childhood illnesses and appropriate response strategies
Apply safety and risk‑management practices to maintain secure, high‑quality learning environments
Distinguish between emergency care and first aid and respond appropriately to medical emergencies
Recognize signs of abuse and neglect and understand legal reporting responsibilities
Apply nutrition standards to plan balanced meals and snacks for young children
Promote healthy eating habits and wellness education through developmentally appropriate activities
Certificate of completion
This class is an independent-study course. Students will have all the resources needed to successfully complete the course within the online material. A student helpdesk is available for technical support during the course enrollment.