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Nutrition, Health, and Safety > Midterm > Flashcards

Midterm Flashcards

1
Q

What is the World Health Organization’s definition of health?

A
  • realize aspirations and satisfy needs
  • change or cope with the environment
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2
Q

Describe the interrelationship of nutrition, health, and safety.

A

They rely on each other for well-being, for both adults and children. The quality of one affects the quality of others

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3
Q

What is Health?

A
  • learned behaviours
  • lifestyle choices
  • ability to manage stress
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4
Q

What is safety?

A
  • keeping children safe in secure environments
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5
Q

What is nutrition?

A
  • what we eat directly impacts our nutritional status and overall health
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6
Q

Negative Interrelationship between Nutrition, Health, and Safety

A

child in poor health, child under physical and emotional stress, decreased appetite, less nutrients, energy decreases

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7
Q

Positive Interrelationship between Nutrition, Health, and Safety

A

healthy child, more alert, quicker to respond to. stimuli, more likely to eat a balanced diet

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8
Q

What is your role as educators?

A
  • recognize the relationship between Nutrition, Health, & Safety
  • advocate for children in all of these aspects
  • encourage positive, healthy choices.
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9
Q

How do I know I am healthy?

  1. I never miss school
  2. I don’t go to the doctor unless I am in a lot of pain
  3. I have a lot of energy and like to be active with friends
  4. I can cope well with life’s ups and downs
  5. 3 and 4
A

5!

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10
Q

What does health mean to you?

A
  • feeling balanced
  • good energy levels
  • physically strong
  • positive mindset and attitude
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11
Q

What can get in the way of leading a healthy lifestyle?

A

*Injury
*Sickness
*Stress
*Trauma
*External influences (from other people and the environment)
*Lifestyle choices
*Bad habits
*Isolation
* Age

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12
Q

What are some ways to balance your diet through nutrition?

A
  • Understand the reasons, content, and timing of your meals.
  • Cultivate good habits, such as consuming a balanced diet that is low in fats and high in fiber.
  • Avoid extreme dieting, as it’s generally not recommended.
    Focus instead on making sustainable lifestyle changes.
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13
Q

How much physical activity is needed and what are the benefits?

A
  • 2 hrs
  • better health
  • more energy
  • lower risk of disease
  • healthy body weight
  • stronger bones and muscles
  • cope better with stress
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14
Q

What are the factors related to leisure and rest?

A

*Balancing the need for meaningful work and leisure is important.
*Individual meaning in leisure varies.
*The recommended sleep requirement is 7-8 hours per night.
*Illness, pregnancy, and other factors can increase the need for rest.
*A lack of sleep can lead to irritability and reduced response time.

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15
Q

How to reduce other risk factors?

A
  • Avoid smoking, second-hand smoke, and vaping.
  • Limit alcohol consumption.
  • Stay away from illegal/street drugs.
  • Use caution with prescription medications.
  • Practice safer sex.
  • Have regular medical and dental checkups.
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16
Q

What is self care?

A
  • self-regulation of one’s needs- physically, emotionally, cognitively,
    and socially
  • ability to recognize and identify when you are not having your needs met
  • planning a course of action that will support you in changing your behavior or circumstances
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17
Q

Why is self care important?

A
  • the key in preventing the negative consequences of professional stress
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18
Q

What are the four themes concerning educators wellbeing?

A
  1. work environment
  2. workplace relationships
  3. job satisfaction
  4. psychological and emotional wellbeing
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19
Q

What are some things that help ECEs feel less stressed?

A
  • support
  • positive relationships
  • same philosophies
  • collaboration
  • clear roles and tasks
  • professional autonomy
  • employment security
  • fair pay
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20
Q

Strategies for your own self care?

A
  • learning about yourself
  • stress management
  • connectedness
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21
Q

What are an educators responsibilities for their wellbeing?

A
  • Following occupational standards and standards of ethical
    practice
  • Developing and practicing effective communication skills
  • Demonstrating collegiality
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22
Q

What are the 3 pressures an ECE goes thorugh?

A
  1. professional pressure
  2. personal pressure
  3. societal pressure
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23
Q

Facts about stress.

A
  • created by positive and
    negative events
  • affects our body, mind and emotions
  • motivate us to learn, develop, and cope with life
  • perceiving and managing your
    stress depends on you and your
    environment
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24
Q

What influences our ability to percieve and cope with personal stress?

A
  1. Temperament
  2. Tolerance level
  3. Life experiences
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25
Q

What are some professional stress factors?

A
  • increasing demands and expectations
  • challenging behaviours
  • constant attention
  • low compensation and benefits
  • lack of resources
  • adult isolation
  • lack of career advancement opportunities
  • communication issues
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26
Q

What are some societal stress factors?

A
  • expectations
  • discrimination
  • fast paced world
  • community, national, and global concerns
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27
Q

What are some ways to manage personal stress?

A
  • identify stress factors
  • set priorities and realistic goals
  • balanced lifestyle
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28
Q

What are some ways to manage professional stress?

A
  • control stress at its source
  • build positive social support system
  • use professional development
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29
Q

What are some ways to manage societal stress?

A
  • commitment to problem solving
  • get involved
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30
Q

What is the Quality of Life Model

A

Being: physical, pyschological, spiritual
Belonging: physical, social, community
Becoming: pracitcal, leisure, growth

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31
Q

What can you do to prevent being ill so frquently and to strengthen your immune system?

A
  • balanced lifestyle
  • practice good hygiene
  • keep immunizations up to date
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32
Q

What is the most common injury among educators?

  1. carpal tunnel
  2. back
  3. knees
  4. head
A
  1. Back!
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33
Q

How can we reduce the risk of back injuries?

A
  • Maintain the natural curves of the spine.
  • Change posture every few minutes.
  • Get regular physical activity.
  • Do stretching exercises.
  • Use proper lifting techniques.
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34
Q

What do you need to do when lifting a child or an object?

A
  1. Keep your back straight
  2. Use your legs to do the lifting
  3. Stand as close as possible to what you are lifting
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35
Q

True or False?

When holding toddlers, you should avoid placing them on one hip.

A

True!

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36
Q

Tips for holding small children.

A
  • don’t put them on one hip
  • use furniture with upper back support
  • keep child centred
  • teach children to raise their arms
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37
Q

What can you do ot prevent frequent sitting on the floor with back unsupported?

  1. Sit up against a wall or furniture for
    back support
  2. Perform stretching exercises
  3. Use proper body mechanics
  4. All the above
A
  1. All of the above!
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38
Q

What are the most common foot injuries in ECE settings?

A

sprained or
twisted ankles,
fractured or
broken bones

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39
Q

What are the common causes of foot injuries in ECE settings?

A
  • slippery floors
  • littered walkways
  • poor lighting
  • incorrect footwear
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40
Q

What are the causes of foot injuries?

A

Those from slips, trips, and falls
account for 15% of all reported
disabling injuries.
 Those from punctures, crushing,
sprains, and lacerations account for
10% of all reported disabling injuries.

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41
Q

What are the best shoes for working in ECE settings?

A

Closed toe, instep, and
heel; strap connecting
instep and outer side of
shoe

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42
Q

True or False?

It is unnecessary to report a workplace injury unless the worker will need to get medical attention?

A

False!

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43
Q

Reporting Workplace Injuries

A

Staff have the right and responsibility
to report any injury

A completed report in the staff file may
be needed for a claim of WSIB
(Workplace Safety and Insurance
Board)

Effects of any injury may not be known
till later

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44
Q

Injury Reports

A

Injury reports can help track and prevent further injuries

Help centres to review proper safety training and modify problem areas

Injury reports also help to implement practices that can help prevent injury

The injury report used for children may also be used for staff

It is recommended that staff report their
injury to their employer within 72 hours

45
Q

What are adults responsible for in children’s nutrition?

A
  • What, when and where children eat
  • plan meals and snacks
  • help children relax and prepare to eat
  • sit down to eat with children and
46
Q

What are children responsible for in children’s nutrition?

A
  • how much and whether they eat
  • children can pick and choose from what was available
47
Q

What is the Canadian Food Guide?

A
  • recommendations to help ensure we receive all the vitamins and nutrients our body needs
  • new focus on whole foods
48
Q

Nutrients - what is iron?

A
  • formation of hemoglobin and myoglobin in the red blood cells
  • metabolism and immune system
49
Q

What foods can we find iron in?

A
  • meats fish poultry
  • whole grain
  • cereals and pasta
  • dark leafy greens
  • vegetables
  • legumes

*BEST ABSORBED WITH FOODS HIGH IN VITAMIN C

50
Q

Nutrients - what is fibre?

A
  • intestines and bowel
  • regularity and healthy colon
51
Q

Where can we find fibre?

A
  • whole grain breads
  • cereals
  • legumes
  • fruit
  • vegetables
52
Q

Nutrients - what are fats?

A
  • most concentrated source of energy
  • helps carry fat soluble vitamins
  • essential fatty acids
  • omega 3 and 6 (brain, nerve function, healthy skin)
53
Q

True or False?

Children should have low fat diets?

A

False!

Children should NOT have low fat diets.

54
Q

What are bad fats?

A

Saturated: meats,
dairy products, tropical
oils (usually 13% of our
calories)

Trans: created when
oils are made into
solids (e.g., shortening,
margarine)

55
Q

What are the better fats?

A

Polysaturated: e.g., corn, soy, sunflower oils

Monosaturated: e.g.,
olive and canola oils, avocado

56
Q

What are the best fats?

A

Omega-3s
* Seafood
(especially salmon,
sardines, shellfish,
& tuna)

  • Fish Oil Pills (500
    to 1000 mg/day)
  • Supplements
    made from algae
    is a source of
    omega-3 for
    vegetarians
57
Q

Minerals - what is calcium?

A
  • strong bones and teeth
  • normal blood clotting
  • healthy nerve functioning
58
Q

What foods can we find calcium in?

A
  • milk/alternatives
  • salmons/sardines with bones
  • calcium fortified orange juice
  • soy or rice beverages
  • tofu
  • dark leafy greens
59
Q

Minerals - what is vitamin d?

A
  • absorbs calcium and phosphorous
  • strengthen teeth and bones
  • keeps the immune system strong
60
Q

What foods can we find vitamin d in?

A
  • milk
  • soy and rice beverages
  • margarine
  • eggs
  • organ meats
  • fish liver oils
  • tuna/ sardines
61
Q

What are carbohydrates?

A
  • main source of energy
  • assists in utilizing fats
  • needed for work and physical activity
62
Q

What foods can carbohydrates be found in?

A
  • breads
  • pastas
  • cereal
  • potatoes
  • rice/couscous
  • legumes
  • lentils
  • fruits/veggies
  • milk/alternatives
63
Q

What is protein?

A
  • builds and repairs body tissue (muscle, bone, blood)
  • makes anti-bodies to fight infection
64
Q

What foods can we find protein in?

A
  • meat
  • fish
  • poultry
  • milk/alternatives
  • eggs
  • legumes/lentils
  • tofu
  • nuts and seeds
  • breads and cereals
65
Q

Why is water important for the body?

A
  • transports nutrients
  • aids in metabolic processes
  • regulates body temperature
  • eliminate waste
  • maintain blood pressure/fluid balane
66
Q

Where can we find water?

A
  • water
  • beverages
  • soup
  • fruits/vegetables
67
Q

True or False?

Children should be offered water throughout the day and should be able to drink whenever they are thirsty?

A

True!

68
Q

What should we look for on food labels?

A

THE % DAILY VALUE OF THAT PARTICULAR NUTRIENT
* 5% IS A LITTLE, 15% IS A LOT
* MORE - FIBRE, VITAMIN A, CALCIUM AND IRON
* LESS - SATURATED AND TRANS FATS,
SODIUM AND SUGAR.
* THE SPECIFIC AMOUNT OF FOOD THE DV % IS BASED ON. E.G., ¾ A CUP

69
Q

What are food additives?

A
  • chemical substance that is added to food during preparation or storage and either becomes a part of the food or affects its characteristics for the purpose of achieving a particular technical effect
70
Q

Name 3 intentional additives.

A

Preservatives (nitrates and nitrites)
food colouring
flavour enhancers

71
Q

name 2 unintentional additives

A

pesticides
substance left on processing equipment

72
Q

What are genetically modified foods?

A
  • cut and paste genes
  • an organism exhibiting characteristics not previously observed in that organism, regardless of how the characteristics are developed
73
Q

Why is infant nutrition important for more than just food?

A
  • Sense of security, bonding
  • Growth Spurts
  • Communication
74
Q

True or Flase?

WHO recommends breastfeeding until 2 or older.

A

True!

75
Q

True or False?

From 0-6 months, infants should exclusively be formula fed.

A

False!

76
Q

How can an ECE setting be a breastfeeding friendly environment?

A

Having written policy on breast feeding support in program – include it in info
package for families

Providing comfortable place on site for mothers to breast feed & express milk

Promoting breast feeding with wall posters and free brochuresPromoting
Encouraging discussion with families re: breast feeding, and include fathers in
discussion if possible

77
Q

Which statement is true about infant breast or formula feeding?

  1. ALTHOUGH BREAST FEEDING IS ENCOURAGED, EITHER CHOICE THE FAMILY HAS MADE WILL BE RESPECTED
  2. WHEN THE ROOM IS BUSY, PROPPING BOTTLES IS ACCEPTABLE
  3. THERE IS MORE LACTOSE IN AN INFANT FORMULA THAN IN BREAST MILK
A

1!

78
Q

True or False?

Due to the growing concern about child obesity in Canada, it is recommended that children under 2 are served 2% rather than full-fat milk.

A

False!

79
Q

Bottle Feeding

A
  • bonding
  • adult helps the infant be calm and feed smoothly, paying attention to info coming from the infant about timing, tempo, frequency and amounts
  • touch base with parents
    around feeding routines
  • never prop up a bottle
  • older infants who can sit without support may prefer to sit and drink independently
  • discourage older infants and
    toddlers from walking around with a bottle in the mouth
80
Q

Child Obesity and Milk

A

Until infant is eating a variety of foods: breast milk/formula best offered first, then semi-solid foods

Ideal to wait until 12 months to
switch to cow’s milk as it is difficult to digest

Full fat (homogenized 4%) until 2 years old.
The fatty acids are needed to support brain development and satiety.

81
Q

What are the families responsibilities when introducing semisolid foods?

A
  • primary source of introduction
  • wait 3-5 days between new foods, minimize the likelihood of allergic reactions in the program
82
Q

What are the educators responsibilities when introducing semisolid foods?

A
  • until infant is eating a variety of foods, breastmilk/formiula best offered first then semi-solid foods
  • follow the family’s lead
  • document which foods have been introduced
  • offer foods in the program after the family indicates that baby is eating it at home
83
Q

Generally, the first semisolid foods introduced to infants are:

  1. high fibre foods
  2. high sugar foods
  3. iron rich foods
  4. vitamin rich foods
A
  1. Iron rich foods!
84
Q

Why is toddler nutrition important?

A
  • trust, security, autonomy
  • slower growth
  • more exploration
85
Q

Preschool Nutrition

A
  • slower weight gain
  • head and body change shape
  • increasing initiative
  • beginning to understand societal expectations
  • interest in learning about others
  • fluctuation in food
    Establish clear and reasonable expectations for mealtime behaviour

Eating times become increasingly social times

Allow for more responsibility

  • Opportune time to integrate cooking, learning about other cultures’ food and cooking styles
86
Q

True or False?

Preschoolers are still too young to understand and practice reasonable mealtime behaviour.

A

False!

87
Q

School Age Nutrition

A
  • vary in height and body shape
  • aware of differences
  • increasing influence from peers and other sources
  • need for mastery and accomplishment
  • gain independence in cooking
  • physical activity increases energy level
  • beginning ot understand the relationships between food production and consumption
88
Q

True or False?

There appears to be dramatic differences in the activity level of school-agers that impacts their appetite and energy?

A

True!

89
Q

Food in ECE programs

A
  • must follow CCEYA requirements
  • can be:
    -elsewhere
    in the program
    at home
    -agency nutrition programs
90
Q

CCEYA requirements for children under 1

A
  • must be fed in accordance with written instructions from a parent/caregiver.
  • should never be force fed- eating patterns and food tolerance are highly individual (this applies to all ages).
  • Cues of hunger should always be responded to.
  • Bottles should not be given to infants while lying down or falling asleep. They should also not be propped as this is a choking hazard.

In the infant room a food prep area should be provided.

91
Q

CCEYA Food Storage and Prep

A
  • all food and drink provided by families must be labelled
  • centres that operate for 6+ hours are required to have a food prep area
  • refer to provincial and local public health for information on food storage requirements
92
Q

A centre’s nutrition policy must include:

A
  • legislative requirements
  • foods, that can be brought in by fmailies and visitors
  • where menus are posted and how often they are revised
93
Q

CCEYA Nutrition Requirements

A
  • between meal snack s must be provided by the licensee or provider
  • programs 6+ hours must provide a meal and 2 snacks that meet Canadian Food Guide recommendations
  • consideration should be given for dental health
  • be aware of choking hazards
94
Q

CCEYA Menu Requirements

A

Menus must be:

  • visible to family and staff
  • show the current and following week
  • note any substitutions
  • list foods and beverages provided
  • times for snacks and meals
  • be kept on record for 30+ days in case of reactions
95
Q

Menu Planning Guidelines

A

Step 1: Choose the foods for the five lunches
- meat/alternative, complementary grain, fruits/veggies, milk/alternative

Step 2: Choose food for monring snacks
- select from at least 2 or 3 food groups

Step 3: Choose foods for afternoon snacks
- select foods from 2 food groups

96
Q

A menu plan for children should include…

A
  • finger foods
  • a variety of colours/textures
  • a new food each week
97
Q

Evaluating Lunches

A
  • when desserts are included, they contribute to CFGs daily servings
  • it provides one or more servings from each of the food groups
98
Q

What are some ways to create a positive physical mealtime environment in the classroom?

A
  • cheerful surroundings
  • comfortable seating
  • child size dishes and cups
  • have children wash before serving
  • allow children to participate
99
Q

What are some ways to create a positive socio-emotional mealtime environment in the classroom?

A
  • eat with children
  • should be an enjoyable experience
  • avoid conflicts over food
100
Q

When is the choking risk high?

A
  • food is not developmentally appropriate
  • food pieces are too large
  • laughing or crying with food in mouth
  • eating too quickly
101
Q

To reduce the risk of choking, never serve what foods to children under 4?

A
  • popcorn
  • hard candy/gum
  • whole grapes or raisins
  • foods with pits or seeds
  • whole peanuts and other nuts
  • foods on toothpicks
  • fish with bones
102
Q

What should be done to prevent choking in children?

  1. cut hot dogs widthwise in small pieces
  2. spread sticky foods thinly on bread rather than crackers
  3. grate raw, hard vegetables
A
  1. grate raw, hard vegetables!
103
Q

Suggestions to make food safer

A
  • grate raw, hard vegetables
  • slice grapes into quarters/halves
  • gently cook/steam hard veggies
  • spread sticky thinly on crackers rather than bread
  • chape/scrape stringy meat and add borth to moisten it
  • cut hot dogs lengthwise, in small pieces
104
Q

What is a food borne illness?

A
  • bacteria in the food
  • toxins produced by bacteria
105
Q

What are some high risk foods for food borne illness?

A
  • poultry
  • fish
  • beef
  • eggs
  • custards and cream fillings
  • foods with mayonnaise, sauce, gravy
106
Q

Which of the following is unsafe for children under 1?

  1. 2% milk
  2. peas
  3. honey
  4. banana
A
  1. Honey! High risk of infant botulism
107
Q

How does food become unsafe?

A
  • unadequate personal hygeine
  • using dirty equipment and cooking surfaces
  • improper handling and preparation of food
  • serving soiled food
  • storing food improperly
  • infestation of insects and rodents
108
Q

Microwave safety tips

A
  • use only microwave safe containers, preferably glass ( no baby bottles, transfer instead)
  • ensure all containers are free of cracks or chips
  • stir and test all food to prevent scalds (hot spots)
  • keep microwaves clean of spills to prevent contamination
  • ensure that children use mcirowave safely

Nutrition, Health, and Safety (4 decks)

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