Learning Resources

Required Resources

Course Text:

• Safety, Nutrition, and Health in Early Education (4th ed.)
  • Chapter 7, “Protecting Good Nutrition in Early Childhood Education Environments” (pp. 254−289)
  • Chapter 9, “Menu Planning and Food Safety in Early Childhood Education Environments” (pp. 344–368)

Articles:

• Goodway, J. D., & Robinson, L. E. (2006, March). SKIPing toward an active start: Promoting physical activity in preschoolers. Beyond the Journal: Young Children on the WebSchilling, T., & McOmber, K. A. (2006, May). Tots in action on and beyond the playground. Beyond the Journal: Young Children on the Web. Retrieved from the Walden Library using this link
• National Association for Sport and Physical Education. (2006, May). Active start: Physical activity guidelines for children birth to five years. Beyond the Journal: Young Children on the Web. Retrieved f
• Centers for Disease Control and Prevention. (2008, November). Childhood overweight and obesity. Retrieved from
• Asthma and Allergy Foundation of America. (2002) Retrieved February 2, 2009, from

Optional Resource

• National Association for the Education of Young Children. (2006, May). Resources for encouraging good nutrition and physical fitness. Beyond the Journal: Young Children on the Web

• New York State Department of Health. (2006, April). Preventing childhood obesity: Tips for child care professionals

Web Sites:

• USDA Healthy Meals Resource System: Nutrition Education
• Obesity Prevention Center for Children and Youth, Inc.
  

Healthy Snacks, Anyone

With these thoughts in mind:

By Day 3:

Post your response to at least two of the following:

• How you would make food selections that value and respect children’s cultural backgrounds
  
  
• How you would balance children’s preferences with any special needs or preferences of others
  
  
• Essential information you would share with families about your philosophy of healthy snacking