The document outlines a student's placement at the Morish YMCA Daycare where she observed children aged 2.5-5 exploring community helpers and showing an interest in health and safety. It then proposes exploring the topic of healthy habits over a week-long period with activities focused on nutrition, exercise, handwashing, and more. The student believes the children are interested in this topic and that an inquiry process would be effective based on their engagement and background.
Jane is a 14-year-old girl who experienced significant early childhood trauma. She was removed from her birth parents' home at age 2 due to severe neglect and exposure to drug abuse. She experienced multiple placements and losses, including the death of her grandmother who was adopting her. Jane exhibits behaviors associated with complex trauma such as difficulty regulating emotions, forming attachments, and meeting basic needs. Her symptoms have persisted despite treatment and she currently resides in a level 14 group home.
This document describes 5 types of chemical reactions:
1. Metals react with oxygen to form metal oxides.
2. Metals react with acids to form salts and hydrogen gas or nitric oxide and water.
3. Metals react with cold water to form metal hydroxides and hydrogen gas, or with steam to form metal oxides and hydrogen gas.
4. Carbonates react with acids to form salts, water and carbon dioxide.
5. Alkalis react with acids to form salts and water.
This document discusses World Water Day, which is observed annually on March 22nd to promote sustainable management of water resources. It notes that water use has been growing faster than population increases, with the majority used for irrigation and a smaller portion for household and industrial purposes. Water scarcity in cities is exacerbated by population growth, urbanization, industrialization, climate change, pollution, and conflicts. The document outlines various efforts by the UN and countries like India to improve access to water and promote conservation and sustainable water management.
The document defines key chemical terms like chemical formula, chemical equation, reactants and products. It provides steps for writing a chemical equation, including writing the reaction in words, writing chemical formulae, balancing the equation, and noting states of substances. It gives examples of metals reacting with oxygen to form metal oxides.
Variety Village is a community support agency that provides specialized programs, services and facilities to improve the quality of life for people with disabilities. It offers a variety of exercise facilities and equipment, programs, camps and community outreach. Support is available through one-on-one assistance and financial subsidies are provided based on income. Variety Village aims to create opportunities for independence and integration into society for people of all abilities.
Villefen Ray is a sculptor known for his pumpkin carving sculptures. In 2007, he was contacted by a TV network to participate in a pumpkin carving competition show, which increased exposure for his artistic style. This led to invitations for galleries worldwide showing his impressive pumpkin sculptures. Ray was also invited to Italy to learn sand sculpting after being seen on the pumpkin carving show. He has since expanded his mediums from pumpkins to toys and sand sculptures.
The AppleTree Early Learning Public Charter School aimed to provide an enriched early education experience focusing on language, literacy, nutrition, health, and physical activity to underserved 3-4 year olds. A service learning team made 8 visits to complement the school's program. Activities included food tastings to expand healthy diets, toothbrushing instruction, exercise, and reading books to foster literacy. Coupling educational sessions with engaging activities helped associate learning with fun. Providing positive reinforcement and sending materials home supported learning beyond school. While some concepts were challenging, repetition and hands-on learning through food, props, and group activities engaged the children.
Jane is a 14-year-old girl who experienced significant early childhood trauma. She was removed from her birth parents' home at age 2 due to severe neglect and exposure to drug abuse. She experienced multiple placements and losses, including the death of her grandmother who was adopting her. Jane exhibits behaviors associated with complex trauma such as difficulty regulating emotions, forming attachments, and meeting basic needs. Her symptoms have persisted despite treatment and she currently resides in a level 14 group home.
This document describes 5 types of chemical reactions:
1. Metals react with oxygen to form metal oxides.
2. Metals react with acids to form salts and hydrogen gas or nitric oxide and water.
3. Metals react with cold water to form metal hydroxides and hydrogen gas, or with steam to form metal oxides and hydrogen gas.
4. Carbonates react with acids to form salts, water and carbon dioxide.
5. Alkalis react with acids to form salts and water.
This document discusses World Water Day, which is observed annually on March 22nd to promote sustainable management of water resources. It notes that water use has been growing faster than population increases, with the majority used for irrigation and a smaller portion for household and industrial purposes. Water scarcity in cities is exacerbated by population growth, urbanization, industrialization, climate change, pollution, and conflicts. The document outlines various efforts by the UN and countries like India to improve access to water and promote conservation and sustainable water management.
The document defines key chemical terms like chemical formula, chemical equation, reactants and products. It provides steps for writing a chemical equation, including writing the reaction in words, writing chemical formulae, balancing the equation, and noting states of substances. It gives examples of metals reacting with oxygen to form metal oxides.
Variety Village is a community support agency that provides specialized programs, services and facilities to improve the quality of life for people with disabilities. It offers a variety of exercise facilities and equipment, programs, camps and community outreach. Support is available through one-on-one assistance and financial subsidies are provided based on income. Variety Village aims to create opportunities for independence and integration into society for people of all abilities.
Villefen Ray is a sculptor known for his pumpkin carving sculptures. In 2007, he was contacted by a TV network to participate in a pumpkin carving competition show, which increased exposure for his artistic style. This led to invitations for galleries worldwide showing his impressive pumpkin sculptures. Ray was also invited to Italy to learn sand sculpting after being seen on the pumpkin carving show. He has since expanded his mediums from pumpkins to toys and sand sculptures.
The AppleTree Early Learning Public Charter School aimed to provide an enriched early education experience focusing on language, literacy, nutrition, health, and physical activity to underserved 3-4 year olds. A service learning team made 8 visits to complement the school's program. Activities included food tastings to expand healthy diets, toothbrushing instruction, exercise, and reading books to foster literacy. Coupling educational sessions with engaging activities helped associate learning with fun. Providing positive reinforcement and sending materials home supported learning beyond school. While some concepts were challenging, repetition and hands-on learning through food, props, and group activities engaged the children.
Here are some key points about informal formative assessments:
- They occur naturally during learning without formal testing procedures.
- Focus on evaluating understanding, skills and engagement through observation of students participating in daily activities.
- Provide quick insights into students' comprehension of concepts being taught like nutrition, physical activity and healthy choices.
- Can be tailored to different learning styles through discussion, drawing, storytelling etc.
- When done ethically, respect students' responses and use feedback to support further learning, not pass judgement.
- Valuable for developmental appropriateness, getting to know individual students and their needs.
Informal assessments thus offer gentle, non-intrusive ways to check progress during this
This document provides details on a nutrition education lesson plan for a kindergarten class focusing on fruits and vegetables. It includes information on the 24 students, key concepts to be taught, background on food allergies, and a detailed outline of the lesson. The lesson plan aims to teach students the differences and similarities between fruits and vegetables and the health benefits of these foods. Activities include a bingo game, reading, and making applesauce. Literature related to garden-based nutrition education and its effects on fruit/vegetable consumption is also summarized.
This lesson plan introduces kindergarten and first grade students to healthy eating habits. Students will identify healthy and unhealthy foods, learn where foods come from, and sample different fruits and vegetables. The lesson incorporates reading, discussion, a mock garden where students can harvest produce, and planting seeds for a classroom garden. The goal is for students to gain knowledge of healthy foods and advocate for making good nutritional choices.
Healthy Lifestyles Presentation to BOE: August 2014Lynn McMullin
The document summarizes the proposed policy on school nutrition and physical activity. It provides background on parent survey responses calling for healthier options and less junk food. Classroom celebrations were noted to frequently include unhealthy foods like cupcakes and donuts. The proposed policy aims to offer healthier celebration options and food choices while still allowing celebrations. It is presented as thoughtful, research-based, and focused on student health and well-being rather than being punitive. The policy does not ban food but provides guidelines and resources for healthier options.
Factors influencing attitudes to foodsspeterkilcoyne
This document discusses factors that influence attitudes toward food, including learning and familiarity, culture, and mood. Learning and familiarity are shaped by exposure to foods from a young age through parenting influences. Culture has a strong impact through factors like socioeconomic class, religion, ethnicity, and geography. Research shows families who eat together regularly consume healthier diets. Mood can influence eating, but its effects may depend on individual susceptibility and whether negative emotions elicit increased or decreased food intake. Stress does not always trigger overeating and may sometimes reduce appetite.
This is a presentation in English of a Health Education workshop run by Children for Health in Changara District, Tete Province in February 2020. It also sets out the background and context for this workshop. Contact us at www.childrenforhealth.org
Pushpi Bagchi proposes a diploma project to design products that engage children ages 3+ in learning about food through interactive methods. The proposal notes a loss of traditional food knowledge and values, and that children are not appreciating the importance of food choices. The project would involve interviews with parents and teachers, workshops with children, and designing products using local materials to educate children on food. User testing would evaluate the effectiveness of engaging children to value food.
This document provides information about a unit called "Every 'body' is Alike" that teaches students about the human body and nutrition. The unit will help students understand parts of the body like the head, neck, shoulders, arms, spine and legs. It will also teach them about the importance of a balanced diet and using the food pyramid. As a project, students will create their own skeleton and develop a healthy menu incorporating the food pyramid. Parents are encouraged to help students learn about healthy eating. The teacher will oversee the project-based learning activities.
The document discusses early childhood development from birth to age 8. It emphasizes that this stage is crucial for building brain architecture and lays the foundation for future learning, behavior, and health. Caregivers play a key role by nurturing the whole child, observing their development, and supporting their growth across all developmental domains through responsive relationships and active learning experiences. The document stresses the importance of healthy, safe environments as well as two-way communication between families and care providers to support each child's unique strengths and needs.
This document provides guidance and tips for feeding children and coping with picky eaters. It discusses dividing responsibility between parent and child, making mealtimes pleasant, dealing with challenging behaviors, and encouraging children to try new foods. The author recommends letting children choose how much to eat from foods offered, making meals stress-free, and setting a good example with food. Picky eating may be partly genetic but can also be influenced by prenatal and early life experiences with flavors.
This document provides guidance and best practices for feeding children without stress or conflict. It discusses dividing responsibilities between parents and children, managing picky eaters, creating a pleasant mealtime environment, and using helpful versus unhelpful phrases. Tips include letting children choose how much to eat from options provided, making meals fun, involving children in food preparation, and eliminating distractions to reduce challenges at mealtimes. The goal is helping children develop healthy eating habits and joy for food.
Food chain and healthy eating powerpointlindseysmall
The document outlines a unit plan on food chains and healthy eating for students. It will cover what herbivores, carnivores, and omnivores are; healthy and unhealthy foods; and why food chains are important. As part of the unit, students will learn related spelling words, work on worksheets integrating the lessons, work in groups, identify animal types, be tested on their knowledge, and eat healthy foods with accompanying explanations.
Food chain and healthy eating powerpointlindseysmall
The document outlines a unit plan on food chains and healthy eating for students. It will cover what herbivores, carnivores, and omnivores are; healthy and unhealthy foods; and why food chains are important. As part of the unit, students will learn related spelling words, work on worksheets integrating the lessons, work in groups, identify animal types, be tested on their knowledge, and eat healthy foods with accompanying explanations.
Colorado School Gardening Handouts: Integrating Curriculum
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double your School Garden Food Production with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases School Garden Food Production by 250 Percent
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
1) Students will be starting a project called "Every'body' is Alike" to learn about the human body including the head, neck, shoulders, arms, spine, and legs as well as healthy diet choices.
2) As part of the project, students will identify body parts, discuss healthy foods for bones, create a skeleton model, and design a healthy menu.
3) The teacher will plan and guide the project, students will work in groups on assignments like creating a healthy cafeteria menu, and parents are asked to encourage their children and ensure they don't miss school.
Students were expected to formulate a lesson plan in Nutrition Education. Our populated served elementary students. This was the flow of our lecture. We integrated easy and fun ways for children to grasp the concepts.
This resource was created to support school garden projects in the Northern Territory of Australia. It contains sections on nutrition, gardening, food safety, and cooking with activities designed to encourage healthy eating and food production. The resource provides ideas for teachers to implement a school garden program from transition to year 6. It acknowledges organizations that contributed materials. The nutrition section includes over a dozen fun activities exploring food groups, reading labels, budgeting for food, and the connection between food, physical activity and health. Extensions allow teachers to expand lessons according to students' ages and skills.
The document discusses a study on children's perceptions of school gardening and its impact on willingness to try fruits and vegetables (FV). Key findings include: 1) Children enjoyed gardening for its educational, physical, and social benefits and took pride in the produce they grew; 2) Gardening increased willingness to try FV through involvement in the growing process and sensory exposure; and 3) While nutrition knowledge was good, preferences seemed more influenced by factors like taste, peers, and personal involvement than knowledge. The study concluded that school gardening can successfully promote FV consumption among children.
- The document discusses different models of eating behavior including developmental, cognitive, and psychophysiological models. The developmental model highlights the role of exposure, social learning, and associative learning in developing food preferences from a young age. The cognitive model emphasizes how beliefs and attitudes impact food choices. And the psychophysiological model examines the role of senses, neurochemicals, and stress in eating behavior. The document also provides 8 strategies for encouraging healthy eating habits in children, such as getting them involved in food preparation, focusing on balance, and leading by example through one's own behaviors and choices.
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Chapter 6
Guidelines for Facilitating
Learning and Development
with Infants and Toddlers
By far the most important aspect of facilitating learning with infants and toddlers is understanding and responding to the fact that infants and toddlers are active, moti-
vated learners. Infants and toddlers constantly explore the world around them, including
people and relationships, and make sense of things based on their experiences and devel-
opmental abilities.
To facilitate means to make easier. Teachers who effectively facilitate learning make
it easier for infants and toddlers to explore, concentrate on learning, make discoveries,
and solve problems. Teachers can facilitate learning by creating situations that allow chil-
dren to pursue their interests actively, observing as children learn, and expanding oppor-
tunities for learning. Teachers should begin by finding out about the children’s interests
and abilities from their families. Information from the families provides the foundation
for observing children and being responsive to their inborn drive to learn and gain mas-
tery. Effective teachers observe what children do in the setting, give them time for prac-
tice and repetition, communicate with children about their play and discoveries, and then
offer suggestions to help children expand their exploration and experimentation.
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The following guidelines are organized
into two sections:
7. Facilitating Learning and Development
8. Implementing an Infant/Toddler
Curriculum Process
The guidelines in this chapter describe
how programs and teachers can facilitate
learning and development by responding to in-
fants and toddlers as active and self-motivated
learners and by providing play and learning
opportunities that honor and build upon chil-
dren’s abilities, interests, and learning styles.
The curriculum process provides infant care
teachers with an approach for extending and
supporting the learning and development that
occur naturally in a setting where children feel
safe, connected to others, and free to explore.
Above all this chapter also lays out a frame-
work of professional development and content
mastery for teachers to successfully facilitate
the learning and development of infants and
toddlers.
Section 7
Understanding that learning
and development are
integrated across domains
(physical, social–emotional,
language and communication,
and cognitive)
Guidelines in this section link to the fol-
lowing Desired Results:
• DR 1. Children are personally and socially
competent.
• DR 2. Children are effective learners.
• DR 3. Children show physical and motor
competencies.
• DR 4. Children are safe and healthy.
• DR 5. Families support their children’s
learning and development.
• DR 6. Families achieve their goals.
Infants and toddlers learn every waking
moment. They continually learn about trust
and security from their relati ...
Here are some key points about informal formative assessments:
- They occur naturally during learning without formal testing procedures.
- Focus on evaluating understanding, skills and engagement through observation of students participating in daily activities.
- Provide quick insights into students' comprehension of concepts being taught like nutrition, physical activity and healthy choices.
- Can be tailored to different learning styles through discussion, drawing, storytelling etc.
- When done ethically, respect students' responses and use feedback to support further learning, not pass judgement.
- Valuable for developmental appropriateness, getting to know individual students and their needs.
Informal assessments thus offer gentle, non-intrusive ways to check progress during this
This document provides details on a nutrition education lesson plan for a kindergarten class focusing on fruits and vegetables. It includes information on the 24 students, key concepts to be taught, background on food allergies, and a detailed outline of the lesson. The lesson plan aims to teach students the differences and similarities between fruits and vegetables and the health benefits of these foods. Activities include a bingo game, reading, and making applesauce. Literature related to garden-based nutrition education and its effects on fruit/vegetable consumption is also summarized.
This lesson plan introduces kindergarten and first grade students to healthy eating habits. Students will identify healthy and unhealthy foods, learn where foods come from, and sample different fruits and vegetables. The lesson incorporates reading, discussion, a mock garden where students can harvest produce, and planting seeds for a classroom garden. The goal is for students to gain knowledge of healthy foods and advocate for making good nutritional choices.
Healthy Lifestyles Presentation to BOE: August 2014Lynn McMullin
The document summarizes the proposed policy on school nutrition and physical activity. It provides background on parent survey responses calling for healthier options and less junk food. Classroom celebrations were noted to frequently include unhealthy foods like cupcakes and donuts. The proposed policy aims to offer healthier celebration options and food choices while still allowing celebrations. It is presented as thoughtful, research-based, and focused on student health and well-being rather than being punitive. The policy does not ban food but provides guidelines and resources for healthier options.
Factors influencing attitudes to foodsspeterkilcoyne
This document discusses factors that influence attitudes toward food, including learning and familiarity, culture, and mood. Learning and familiarity are shaped by exposure to foods from a young age through parenting influences. Culture has a strong impact through factors like socioeconomic class, religion, ethnicity, and geography. Research shows families who eat together regularly consume healthier diets. Mood can influence eating, but its effects may depend on individual susceptibility and whether negative emotions elicit increased or decreased food intake. Stress does not always trigger overeating and may sometimes reduce appetite.
This is a presentation in English of a Health Education workshop run by Children for Health in Changara District, Tete Province in February 2020. It also sets out the background and context for this workshop. Contact us at www.childrenforhealth.org
Pushpi Bagchi proposes a diploma project to design products that engage children ages 3+ in learning about food through interactive methods. The proposal notes a loss of traditional food knowledge and values, and that children are not appreciating the importance of food choices. The project would involve interviews with parents and teachers, workshops with children, and designing products using local materials to educate children on food. User testing would evaluate the effectiveness of engaging children to value food.
This document provides information about a unit called "Every 'body' is Alike" that teaches students about the human body and nutrition. The unit will help students understand parts of the body like the head, neck, shoulders, arms, spine and legs. It will also teach them about the importance of a balanced diet and using the food pyramid. As a project, students will create their own skeleton and develop a healthy menu incorporating the food pyramid. Parents are encouraged to help students learn about healthy eating. The teacher will oversee the project-based learning activities.
The document discusses early childhood development from birth to age 8. It emphasizes that this stage is crucial for building brain architecture and lays the foundation for future learning, behavior, and health. Caregivers play a key role by nurturing the whole child, observing their development, and supporting their growth across all developmental domains through responsive relationships and active learning experiences. The document stresses the importance of healthy, safe environments as well as two-way communication between families and care providers to support each child's unique strengths and needs.
This document provides guidance and tips for feeding children and coping with picky eaters. It discusses dividing responsibility between parent and child, making mealtimes pleasant, dealing with challenging behaviors, and encouraging children to try new foods. The author recommends letting children choose how much to eat from foods offered, making meals stress-free, and setting a good example with food. Picky eating may be partly genetic but can also be influenced by prenatal and early life experiences with flavors.
This document provides guidance and best practices for feeding children without stress or conflict. It discusses dividing responsibilities between parents and children, managing picky eaters, creating a pleasant mealtime environment, and using helpful versus unhelpful phrases. Tips include letting children choose how much to eat from options provided, making meals fun, involving children in food preparation, and eliminating distractions to reduce challenges at mealtimes. The goal is helping children develop healthy eating habits and joy for food.
Food chain and healthy eating powerpointlindseysmall
The document outlines a unit plan on food chains and healthy eating for students. It will cover what herbivores, carnivores, and omnivores are; healthy and unhealthy foods; and why food chains are important. As part of the unit, students will learn related spelling words, work on worksheets integrating the lessons, work in groups, identify animal types, be tested on their knowledge, and eat healthy foods with accompanying explanations.
Food chain and healthy eating powerpointlindseysmall
The document outlines a unit plan on food chains and healthy eating for students. It will cover what herbivores, carnivores, and omnivores are; healthy and unhealthy foods; and why food chains are important. As part of the unit, students will learn related spelling words, work on worksheets integrating the lessons, work in groups, identify animal types, be tested on their knowledge, and eat healthy foods with accompanying explanations.
Colorado School Gardening Handouts: Integrating Curriculum
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double your School Garden Food Production with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases School Garden Food Production by 250 Percent
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
1) Students will be starting a project called "Every'body' is Alike" to learn about the human body including the head, neck, shoulders, arms, spine, and legs as well as healthy diet choices.
2) As part of the project, students will identify body parts, discuss healthy foods for bones, create a skeleton model, and design a healthy menu.
3) The teacher will plan and guide the project, students will work in groups on assignments like creating a healthy cafeteria menu, and parents are asked to encourage their children and ensure they don't miss school.
Students were expected to formulate a lesson plan in Nutrition Education. Our populated served elementary students. This was the flow of our lecture. We integrated easy and fun ways for children to grasp the concepts.
This resource was created to support school garden projects in the Northern Territory of Australia. It contains sections on nutrition, gardening, food safety, and cooking with activities designed to encourage healthy eating and food production. The resource provides ideas for teachers to implement a school garden program from transition to year 6. It acknowledges organizations that contributed materials. The nutrition section includes over a dozen fun activities exploring food groups, reading labels, budgeting for food, and the connection between food, physical activity and health. Extensions allow teachers to expand lessons according to students' ages and skills.
The document discusses a study on children's perceptions of school gardening and its impact on willingness to try fruits and vegetables (FV). Key findings include: 1) Children enjoyed gardening for its educational, physical, and social benefits and took pride in the produce they grew; 2) Gardening increased willingness to try FV through involvement in the growing process and sensory exposure; and 3) While nutrition knowledge was good, preferences seemed more influenced by factors like taste, peers, and personal involvement than knowledge. The study concluded that school gardening can successfully promote FV consumption among children.
- The document discusses different models of eating behavior including developmental, cognitive, and psychophysiological models. The developmental model highlights the role of exposure, social learning, and associative learning in developing food preferences from a young age. The cognitive model emphasizes how beliefs and attitudes impact food choices. And the psychophysiological model examines the role of senses, neurochemicals, and stress in eating behavior. The document also provides 8 strategies for encouraging healthy eating habits in children, such as getting them involved in food preparation, focusing on balance, and leading by example through one's own behaviors and choices.
87
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Chapter 6
Guidelines for Facilitating
Learning and Development
with Infants and Toddlers
By far the most important aspect of facilitating learning with infants and toddlers is understanding and responding to the fact that infants and toddlers are active, moti-
vated learners. Infants and toddlers constantly explore the world around them, including
people and relationships, and make sense of things based on their experiences and devel-
opmental abilities.
To facilitate means to make easier. Teachers who effectively facilitate learning make
it easier for infants and toddlers to explore, concentrate on learning, make discoveries,
and solve problems. Teachers can facilitate learning by creating situations that allow chil-
dren to pursue their interests actively, observing as children learn, and expanding oppor-
tunities for learning. Teachers should begin by finding out about the children’s interests
and abilities from their families. Information from the families provides the foundation
for observing children and being responsive to their inborn drive to learn and gain mas-
tery. Effective teachers observe what children do in the setting, give them time for prac-
tice and repetition, communicate with children about their play and discoveries, and then
offer suggestions to help children expand their exploration and experimentation.
88
C
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p
t
er
6
The following guidelines are organized
into two sections:
7. Facilitating Learning and Development
8. Implementing an Infant/Toddler
Curriculum Process
The guidelines in this chapter describe
how programs and teachers can facilitate
learning and development by responding to in-
fants and toddlers as active and self-motivated
learners and by providing play and learning
opportunities that honor and build upon chil-
dren’s abilities, interests, and learning styles.
The curriculum process provides infant care
teachers with an approach for extending and
supporting the learning and development that
occur naturally in a setting where children feel
safe, connected to others, and free to explore.
Above all this chapter also lays out a frame-
work of professional development and content
mastery for teachers to successfully facilitate
the learning and development of infants and
toddlers.
Section 7
Understanding that learning
and development are
integrated across domains
(physical, social–emotional,
language and communication,
and cognitive)
Guidelines in this section link to the fol-
lowing Desired Results:
• DR 1. Children are personally and socially
competent.
• DR 2. Children are effective learners.
• DR 3. Children show physical and motor
competencies.
• DR 4. Children are safe and healthy.
• DR 5. Families support their children’s
learning and development.
• DR 6. Families achieve their goals.
Infants and toddlers learn every waking
moment. They continually learn about trust
and security from their relati ...
1. Centennial College Early Childhood Education
Student Name: Kristy Molnar
Agency: Morish YMCA Daycare
Age range of children: 2.5- 5
Centre Focus: Emergent Curriculum (two ongoing curriculumsfocus at
one time.)
ANECDOTAL OBSERVATION POSSIBLE CUES
Over the course of my placement Strong language skills
the children have been exploring the
Understanding of “healthy” and
different helpers within their “junk food”
community. While playing
restaurant I observed the children Interest in acting out what
talk about healthy eating. The community helpers do
children have also taken an interest
Exposure to health and safety
in cleaning the dishes and play food. (e.g. doctors, daycare, home,
This shows that the children have etc.)
taken an interest in health and
safety. Children often play doctor Most children have a wide
range of words in their
and apply bandages/medicine to vocabulary
dolls and each other.
All children are highly energetic
and perform well when doing
gross motor activities.
Daycare has a caterer for all
meals and snacks served at the
daycare. They only serve
healthy foods.
2. Possible Interests Web:
Small group experience (circle) to confirm interest in the topic:
(describe all parts of your circle)
Cut out pictures of food items will be placed on the floor. A sheet of paper
taped to the wall that had two columns. Onefor healthy and one for not
healthy. The children will be asked to pick one picture up. They then have
to tell me what it was and whether they think it is a healthy item or not. The
children then place it in the correct column.
I added an apple next to the column for healthy to help remind the younger
children who are not able to read yet know which column is which.
Afterwards I will place flyers and scissors on a table and the children can
choose their own food items.
3. While they cut out their own pictures I asked the children what are other
healthy habits? (We then made the web seen in picture above)
Procedure:
• Piece of paper with two tables. One for healthy habits and one for
non-healthy.
• Cut outs of healthy and non-healthy habits from flyers
• Tape
• Scissors
• Food flyers
Consider the following and fully describe how you INTEND to explore
your chosen experience with preschoolers
• How will you introduce the experience?
I will introduce this experience in a fun way where the children get to
make choices and interact socially.
I will call the children over to the carpet and ask them if they
remember the answers they gave me when I asked them “what are
healthy habits?” the day before.
The children may recall that they had said fruits, vegetables, and no
junk food. If not I will remind them.
We will then look at the pictures and explore healthy vs. non-healthy
foods.
• What lures might you use to attract the children?
I will be very enthusiastic and not too involved. I find when I stand
back and scaffold when needed, the children have more fun because
they get to explore and learn in their own way.
I will use bright pictures of food
I will use food items that are common or failure
• Preschoolers require support and guidance to fully explore an
experience. How will you guide and support their interactions
4. with the materials and each other and with
you?COLLABORATION
I will ask them as they cut out their pictures from flyers about other
healthy habits. If they have any questions I will try not to give the
answer but to give a hint so that they think of the correct answer on
their own.
• Closure is important in any planned experience. How will you
end the experience with the children? What guidance strategies
would be helpful to use?
As they are picking their own food items from the flyers to stick on the
board I will ask the children about other healthy habits. When the
children are done I’ll leave my activity on the table because it is
required that there always is an activity on all tables at all times for
children to explore. That way they can go back to it, add more, or
move things around if they’d like.
BEFORE YOU BEGIN YOUR 6 EXPERIENCES IN THE PROJECT,
COMPLETE THIS GROUP (CIRCLE) TO BE SURE OF THE CHILDREN’S
INTEREST IN THE TOPIC
Arrange a date, and time to implement your chosen experience using
the elements you defined in your procedure.
Evaluation and Reflection:
NOW THAT YOU HAVE COMPLETED THIS GROUP EXPERIENCE
(CIRCLE):
How did it go? ARE THE CHILDREN STILL INTERESTED IN THE
TOPIC?
Yes, the children loved being able to pick and choose different food items
they were all familure with. They were excited and showed each other what
items they had. Some of the children traded amongst themselves to get
5. items they liked or just wanted to put on the board. They then picked their
own items and talked about healthy habits.
WILL THE INQUIRY PROCESS WORK WITH THIS TOPIC? WHY OR
WHY NOT?
I believe it will for the following reasons:
Children were very interested in food related topics
We have many food related items at the daycare
The children have already explored restaurants when learning about
community helpers
I have many members in my family that work with food. I know many
people who work in the health field so I have knowledge and a
creative background to go far with this topic. My web bellow will show
the many possibilities and directions I could go within this topic. You
can see this in my second web below.
6. Friday October 26th 2012
Phase One
ECEP 229001
Curriculum: Project Development
Professor: Maria Roberts
Student: Kristy Molnar
300664797
7. Rationale for Healthy Habits Exploration
From November 5th – 13th 2012
With Kristy Molnar
ECE student Centennial College
After exploring healthy habits through food that is healthy or non-healthy
with the children it is clear to see that they have an interest in this topic.
The children at this center are very bright and have already been exposed
to healthy habits through the choices (you the parents) have made and
introduced to your children. I intend to broaden their knowledge on this
subject through activities that will educate and allow the children to be the
creative individuals that they are. I look forward to updating you on your
exploration through healthy habits!
Some of the things will be exploring are:
The differences between healthy foods and non-healthy foods
How vegetables are different than fruit
Canada’s food guide, the food groups
Germs and how they spread
Routines
Exercise and muscles how to stretch and be active
Please look for the documentation I will be posting around the daycare of
our exploration of healthy habits!
Sincerely,
Kristy Molnar
8. K (know) W (what do we H (how will we L
want to know) learn it)
There is healthy The difference Explore nutrition We gained
food and junk between the information knowledge on
food two? what Canada’s
food guide is
and the types of
food you find on
it.
Vegetables and What is a fruit Read books, cut While working
fruit are healthy and what is a open and with activities
vegetable? explore fruits that involved
and vegetables. fruits and
vegetables like
the Food Guide
activity the
children asked
these questions
and we talked
about how
apples and
other fruits grow
on trees and
bushes while
most vegetables
grow
underground or
closer to the
ground.
9. Exercise is How do you Explore various We Explored
healthy exercise? movements our muscles
through gross through
motor play exercise and
dance. We
warmed up like
hockey players
and then went
outside to play
hockey. We
heard some
new words that
describe the
names of
muscles.
Wash hands What are Explore how We focused on
germs? germs are the little parts of
spread from the body we
books and should
activities remember to
wash like
behind the ears,
your elbows,
neck, and toes.
We explored
how keeping
clean makes
you healthy
through
washing babies.