Course Syllabus
Course: HFST 2120
Division: Social and Behavioral Science
Department: Education and Family Studies
Title: Foods and Nutrition for Children
Semester Approved: Spring 2023
Five-Year Review Semester: Fall 2027
End Semester: Fall 2028
Catalog Description: This course presents principles of food and nutrition as they relate to the needs of children. It explores characteristics and abilities of young children and encourages the integration of food and nutrition concepts that promotes diversity, equity, and inclusion into early childhood classrooms. This course is a required course for the Child Care Management Degree and transfers as an elective course to other Utah Institutions.
Semesters Offered: Spring
Credit/Time Requirement: Credit: 3; Lecture: 2; Lab: 1
Prerequisites: N/A
Corequisites: N/A
Justification: HFST 2120 presents the latest developments in food and nutrition for young children as well as their application in early childhood settings. It is required for completion of the Associate of Applied Science Degree (AAS) in Child Care Management.; HFST 2120 is recommended as a core course in the program by the Snow College Child Development Center Advisory Board. Similar courses in content and purpose are taught at other colleges and universities. HFST 2120 transfers as an elective to other Utah Universities.
Student Learning Outcomes:
This course will require students to identify growth and developmental characteristics of the infant, toddler, preschooler, and early elementary child. This outcome will be met through quizzes, observational labs, and a final examination that will be assessed and measured by the instructor.
This course will help students explain the relationship between nutrition and learning for children. This outcome will be reached through the instructor's assessment of students' abilities in classroom discussion.
This class will show students how to apply the Dietary Guidelines for Americans to personal nutritional goal. A written project that focuses on the mastery of Dietary Guidelines for Americans will be utilized to demonstrate mastery of this outcome.
Students will be able to demonstrate intermediate skill on basic food preparation methods. This outcome will be met by requiring students to attend labs. Instructors will be required to measure and track attendance of labs and regular exemplary performance in said labs.
Students will be able to develop an adequate child appropriated menu based on the CACFP and MyPlate suggestions presented in a two-week cycle format. This outcome will be attained by the assessment of a significant unit project that focuses on a mastery of CACFP guidelines.
Content:
HFST 2120 will address food and nutrition content topics related to the diverse needs and characteristics of young children. This course will include: Nutrition basics • Factors that Influence Food and Nutrition and Nutrition Intake • Nutrients Foods for Health • Guidelines for Food Intakes • Nutrient Standards• Food and Nutrition-Related Problems Health During Pregnancy• Nutrients • Substances to Avoid Food and nutrition Guidelines for Specific Age groups • Infant • Toddler • Preschool• School-age Integrating Food and Nutrition Concepts into the Early Childhood Curriculum • Approaches to Learning • Goals and Objectives for Nutrition Education • Writing a Curriculum Plan Special Topics in Nutrition
Key Performance Indicators:
Exams & Observations 30 to 40%
Projects & Assignments 30 to 45%
Attendance & Discussion 20 to 35%
Representative Text and/or Supplies:
Berman and Former. Meals Without Squeals: Child Care Feeding Guide & Cookbook. Bull Publishing Company. (current edition)
Pedagogy Statement:
This course is focused on student centered learning and creating supportive, inclusive classroom environments. This course uses a variety of teaching methods and technologies that include but are not limited to lecture, discussion, hands-on experiences, observation, and collaboration.
Instructional Mediums:
Lecture/Lab
Maximum Class Size: 12
Optimum Class Size: 12
