Pearson eText for Nutrition, Health, and Safety for Young Children Promoting Wellness -- Access Card

A practical, comprehensive look at the nutrition, health, and safety needs of young children from birth through age 8.
Nutrition, Health and Safety for Young Children helps students understand the interrelationships among nutrition, health, and safety, and gives them strategies to share knowledge with children and their families. Covering the full range of childhood from birth into school age, this book includes concrete in-text examples, case scenarios, and questions that promote thinking about common professional situations that early childhood teachers will face, while also providing a glimpse into the modern classroom environment. The 4th Edition addresses the most current issues, research, strategies, and ideas to ensure teachers are prepared to help all children attain wellness and be ready for success in school.

Written for Health, Safety, and Nutrition courses in Early Childhood Education, Child and Family Studies, or Child Development.

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Joanne Sorte, MS, has worked in the fields of child development and early childhood education for more than 45 years. She received a Bachelor of Arts degree in Child Development and Family Life and a Master of Science degree in Human Development and Family Sciences from Oregon State University. Her early experiences included working as a home visitor-teacher, directing and teaching a community college preschool program and serving as family services coordinator for Head Start. She then joined the faculty at Oregon State University as Senior Instructor and director of OSU’s Child Development Laboratory Preschool. In this role she developed course curriculum and supervised evaluation of undergraduate practicum student teachers, mentored graduate teaching assistants, and facilitated research investigations. Joanne designed a blended model preschool program which provided enrollment opportunities for children from tuition paying families, those placed by Early Childhood Special Education and Oregon’s Head Start Prekindergarten Program. She administered grant funded special projects including the lab school’s OHSPk and Child and Adult Care Food Program contracts. Under her guidance the Lab Preschool achieved and maintained NAEYC accreditation and attained the highest “star” rating for Oregon’s Quality Rating Improvement System. She worked with partners from local high schools, community colleges, and universities to develop an articulation agreement for practicum coursework, and has presented at the conferences of the NAEYC, Oregon Association for the Education of Young Children, and National Head Start Association. She has participated on state and community initiatives and boards focused on services to children and families, child abuse prevention and child protective services.

Inge Daeschel is a licensed and registered dietitian whose area of expertise is pediatric nutrition. She received her Bachelor of Science Degree in Foods and Nutrition Science at Plattsburgh State University in New York. She completed her dietetic internship at Massachusetts General Hospital in Boston and received her Master of Science degree in Nutrition Science from the University of Tennessee, Knoxville. She worked at Duke University Medical Center, first as pediatric dietitian clinician and later as assistant chief clinical dietitian. This position was instrumental in developing her interest in helping families understand the nutritional needs of their children.
She and her family relocated to Oregon, where she worked at the Corvallis Clinic. Later she accepted a faculty position as an instructor for the College of Public Health and Human Sciences at Oregon State University where she was Health and Nutrition Services Coordinator of the OSU Child Development Laboratory and the OSU Oregon Head Start Prekindergarten Program. Currently Inge is re-tired although she continues to provide nutrition consultation services to an area WIC program. Her expertise in feeding children is based on personal as well as professional experience that she gained from raising four children, including one with multiple food allergies. She has coauthored with Joanne Sorte an intervention program called “Health in Action: 5 Steps to Good Health,” which promotes wellness by providing focused messages that address nutrition and physical activity in early childhood programs.

Carolina Amador, M.D., M.P.H,. is a board-certified general pediatrician. She received a Bachelor of Education degree in Speech Pathology at the University of Georgia in Athens. She earned her medical degree from the Medical College of Georgia in Augusta and completed her residency in pediatrics at West Virginia University in Morgantown. She worked as Chief Resident in Pediatrics at West Virginia University, where she developed a lactation clinic as well as a focus on advocacy for breast-feeding mothers. She has a master’s degree in Public Health from the University of Washington in Seattle with a focus on maternal and child health. She moved with her husband to Corvallis, Oregon, and has worked as a general pediatrician for 17 years. She is currently employed by a community health center that serves a large percentage of Hispanics and migrant workers. During these years as a general pediatrician, she has developed professional interests in childhood obesity prevention, health disparities, and Latino health. She has been involved in community events and organizations advocating for children’s health, including the Oregon State University Oregon Head Start Prekindergarten Program Health Services Advisory Committee, the Benton County Healthy Weight and Lifestyle Coalition, the Benton County Oral Health Coalition, and the Breastfeeding Coalition of Benton County. Throughout her years of education and medical practice, she has participated in several international health experiences in Ecuador, Honduras, Uganda, and Malawi.

Lauren Au, PhD, RDN, is a nutrition and public health researcher. She received her Bachelor of Science in Nutritional Sciences and Dietetics at the University of California, Berkeley. She earned her Master of Science degree in Nutrition and Public Health and completed her dietetic internship at Columbia University. Dr. Au received her Doctor of Philosophy in Food Policy and Applied Nutrition from Tufts University. She then completed an American Association for the Advancement of Science and Technology Congressional Fellowship in the U.S. Senate. After working on Capitol Hill, Dr. Au completed a post-doctoral fellowship at the University of California, Berkeley. Currently, she is an Associate Researcher at the University of California’s Nutrition Policy Institute. Dr. Au has experience in conducting nutrition evaluations to prevent obesity in low-income community set-tings. Notably her research in WIC includes a rigorous assessment of online vs. in-person nutrition education; creating a novel diet quality measure for infants; and evaluating the contribution of WIC foods to overall nutrient intake.  

Part One: Promoting Wellness
1. Your Role in Children’s Wellness 
Part Two: Promoting Good Nutrition
2. The Foundations of Optimal Nutrition
3. Exploring the Science of Nutrition
4. Managing Food Safety
5. Planning Menus
6. Feeding Infants
7. Feeding Toddlers, Preschoolers, and School-Age Children
Part Three: Promoting Healthful Practices
8. Creating a Climate of Health and Wellness
9. Health Screening and Assessment
10. Managing Infectious Disease
11. Teaching Children with Special Health Care Needs
12. Children’s Mental Health
Part Four: Promoting Safety 
13. Creating Safe Environments for Young Children
14. Using Routines, Supervision, and Classroom Management Strategies to Promote Safety 
15. Child Maltreatment 
16. Managing Emergencies