Module 5b Wellness: Nutrition and Fitness

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1 Overview This module is designed to address the concepts of wellness, nutrition and fitness in school age child care and introduce the basic licensing requirements for the Washington Administrative Code (WACs) for healthy practices. Student outcomes Student Outcome Outcome A The student will demonstrate healthy practices: hand-washing, food- handling and meal/snack procedures. Outcome B The student will describe basic daily nutrition, and exercise needs of children. Washington State Core Competency V: Safety and Wellness- Wellness 1a.Practices, models, and teaches children and youth appropriate hygiene and sanitation procedures, including hand-washing techniques, personal hygiene procedures, and safe food handling practices. Acquires and maintains a food handler s permit if necessary. 1b.Provides healthy and balanced snacks and/or meals within a socially, culturally, and emotionally supportive environment. 1c.Recognizes health hazards in meals (e.g., allergies, choking) and takes steps to prevent dangerous situations. V: Safety and Wellness- Wellness 1d. Models healthy behavior, including healthy eating, active living, and socially responsible behavior. 1e. Incorporates a variety of physical activities that meet the interests, developmental levels, and skills of children and youth. 1f. Demonstrates awareness of risk factors and healthy living choices regarding nutrition, physical and mental health, physical Corresponding WAC Centers School-age

2 Outcome C The student will identify signs of and care for basic childhood illnesses and injuries. activity, and healthy relationships. V: Safety and Wellness- Environmental Safety 1g. Responds to and documents participants injuries and fear of injuries, and notifies supervisor and families if appropriate, while ensuring the comfort and care of other children and youth. 1h. Observes children and youth daily for signs of illness and/or signs of abuse and neglect

3 Handwashing Tips Handout # 1 Check to be sure a paper towel is available. Turn on water to a comfortable temperature. Moisten hands with water and apply heavy lather of liquid soap. Wash well under running water for at least 10 seconds. Pay particular attention to areas between fingers, around nail beds, under fingernails, and back of hands. Rinse well under running water until free of soap and dirt. Hold hands so that water flows from wrist to fingertips. Dry hands with paper towels. Use paper towel to turn off faucet; then discard towel. Use hand lotion, if desired.

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5 Handout #2 Healthy Practices for Preparing and Serving Food to Children in Your Care Following is a list of the recommended procedures for preparing and serving food. Place a check mark next to each of the procedures you have carried out. Food Purchasing Check the use by, sell by or expiration date on foods. Keep packages of raw meat separate from other foods, particularly foods that are eaten fresh. Raw meat must be stored below other food in the refrigerator. Make sure that refrigerated foods are cold to the touch and frozen food is rock-solid. Take foods straight back to the center / FCCH to the refrigerator; never leave food in a hot car. Do not use home-canned foods or food from dented, rusted, or bulging cans or cans without labels. Food Storage Store all perishable foods at temperatures that will prevent spoilage (refrigerator temperature of 45 F or lower, freezer temperature of 10 F or lower). Place working thermometers in the warmest part of the refrigerator and freezer (near or in the door shelf) and check them daily. Store non-refrigerated foods in clean, rodent- and insect-proof, covered metal, glass, or hard plastic containers. Store containers of food above the floor (about 6 ) on racks or other clean slotted surfaces that permit air circulation. Store all food items separately from nonfood items.

6 Use an inventory system: the first food stored is the first food used. Pay close attention to the expiration dates, especially on foods that can spoil easily. All food that has been opened, or is not in its original package, must be stored in air-tight containers, labeled with the contents and the date it was opened. Food Preparation and Handling Do not touch ready to eat food with bare hands. Use a utensil or food service gloves. Ready to eat foods include: rinsed fruits and vegetables that will be eaten raw, bakery items such as bread and crackers, foods that have already been cooked or foods that will not be cooked such as sandwiches. Prepare these potentially hazardous foods as quickly as possible from chilled products, serve immediately, and refrigerate leftovers immediately: o Meat salads, poultry salads, egg salads, seafood salads, and potato salads o Cream-filled pastries, and o Other prepared foods containing milk, meat, poultry, fish, and/or eggs Prevent the growth of bacteria by maintaining all potentially hazardous foods at temperatures lower than 41 F or higher than 135 F during transportation and while holding until served. Bacteria multiply most rapidly between 41 F and 135 F. Wash all raw fruits and vegetables before use. Wash tops of cans before opening. Thaw frozen foods in the refrigerator or put quick-thaw foods in plastic bags under cold running water for immediate preparation. DO NOT thaw frozen foods by allowing them to stand at room temperature.

7 Use a thermometer to check internal temperatures of the following foods to be sure they have been cooked evenly (refer to WAC ) and to a minimum internal temperature of: o Ground beef or pork sausage F o Pork 145 o Fish and seafood 145 F o Poultry F o Stuffing F in a separate pan (do not cook stuffing inside poultry) o Eggs 145 F o Beef (not ground) and lamb 145 F Never re-use a spoon that has been used even once for tasting. Make sure each serving bowl has a spoon or other serving utensil. Reserve food for second serving times at safe temperatures in the kitchen. Leftovers or prepared casseroles held in the refrigerator must be discarded after 2 days. Any food that has been served to the children must be thrown away. Leftover foods should not be sent home with children or adults because of the hazards of bacterial growth during transport. Cover or completely wrap foods during transportation. Place foods to be stored for re-use in shallow pans and refrigerate or freeze immediately to bring temperature rapidly to 41 F or lower. Keep lunches (with perishable foods) brought from home in the refrigerator until lunch time.

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9 Daily Health Check Handout #4 You should continually look for changes in behavior or appearance that may indicate a change in a child s health. The sooner a sick child is identified, the sooner his or her health needs can be addressed. Early identification can also reduce the spread of illness or disease. When to Check Children Perform a health check: When a child first arrives at a child care setting Periodically throughout the day How to Check Children In order to check a child, ask yourself the following questions: Does the child behave or look different than normal? Does the child complain of not feeling well? Does the child have skin rashes, discoloration of the skin, itchy skin, or scalp? Does the child appear to have a fever? If so, is his/her temperature above 38 degrees C (100 degrees F)? Does the child refuse to eat or drink as much as usual (especially when offered favorite foods)? Does the child vomit? Does the child have an abnormal stool (white bowel movement, gray bowel movement, blood in the stool, or diarrhea)? Does the child seem less active than usual? Does the child seem irritable or easily angered (even after comforting)? Does the child have severe coughing? Does the child fail to urinate? Does the child appear to have less energy, or is the child sleepier, than usual? If you answered yes to any of these questions, the child may be ill. Caregivers should notify the child s parents. Parents may need to consult the child s health provider about what to do.

10 Following Health Policy: What Would You Do? Handout #5 Situation Lizzy had been out of the program for a week. You thought she had a cold, but when her father brought her to your program this morning he informed you that she had been diagnosed with Whooping Cough / Pertussis. She had responded to treatment, and her doctor gave the OK to return. Steps to take Guidebook reference or WAC reference Jamal fell from the swing, bumping his head so hard a goose egg appeared on his forehead. It slowed him down a bit, but he said he was ready to go in for lunch. Gloria, a prospective parent, is touring your program, asking questions about steps taken to keep children healthy. She asks if immunizations are required of children. Specifically what is expected?