Addresses basic information about essential nutrients and their functions in the body with a special emphasis on the needs of the infant and young child through age 8. The course also addresses topics relevant to current nutrition and food safety research. Students develop knowledge and skills particularly appropriate for early childhood educators and program administrators, including the role of nutrition in cognitive development, behavior, weight control and long-term health. The course also addresses regulatory issues and resources for continuing professional development. This course is open to and appropriate for non-early childhood education majors as an elective.
Nutrition, Foods, and Hosp.Mgt