Childcare Provider Trainings

Extension provides professional development to help care givers keep their skills up to date. Courses meet Iowa Department of Human Services training requirements for professional development.


Don’t Give Kids a Tummy Ache!

Description:  Is it the flu or a food borne illness?  How does food become unsafe?  How do we protect the children we care for from food borne illnesses?  Find answers while learning the basics of preventing food borne illnesses as you play “Fight BAC” bingo.

Participants will be able to:

  1. Classify individuals at high or normal risk for food-borne illnesses.
  2. Differentiate non-hazardous and potentially hazardous foods.
  3. Identify the food handling errors that cause food to become unsafe.
  4. Compare current food preparation practices in their childcare organization to the four basic sanitary practices (clean, separate, cook and chill).
  5. Formulate goals to carry out sanitary practices to protect children from food borne illnesses.
  6. Analyze cleaning, cooking, separating and chilling food statements as to whether they are true or false in keeping foods safe.

 

Who Leads, Who Follows: Feeding and Physical Activity Division of Responsibility in Childcare   

Description:  Feeding and physical activity in child care settings can easily become ‘control issues’ between children and the providers. What is the responsibility of the provider related to what, when, where and whether a child eats? What is the responsibility of the provider related to what, when, where and whether a child is physically active?

Participants will be able to:

  1. Acquire knowledge and understanding of Ellyn Satter’s “Division of Responsibility” for feeding and physical activity as a base for interacting with children in child care.
  2. Cite two reasons for the importance of children establishing the ability to self-regulate their eating habits and physical activity.
  3. Analyze methods which support a child being responsible for food choices and physical activity.
  4. Design a list of strategies to introduce new foods to child care children.
  5. Design a plan to incorporate daily physical activity where children are sedentary no longer than 60 minutes at a time excluding nap time.

 

Color Me Healthy-Food Colors and Health   

Description: Preschooler’s rejection of fruits/vegetables is common.  This program shares the health benefits of fruit/vegetable color groups and 10 fun activities to increase recognition and acceptance of fruits/vegetables.

Participants will be able to:

  1. Recognize the need for increased fruit/vegetable consumption.
  2. Distinguish the health benefits of the various colors of fruits and vegetables.
  3. Classify unfamiliar exotic fruits/vegetables into color groups
  4. Set goals that predict how they will increase the color variety of fruits and vegetables they serve to the children in their care.
  5. Conduct curriculum activities with fellow training participants.
  6. Set goals that predict how they will incorporate the activities into the care they provide for children.

 

Healthy in a Hurry: Nutrition for Infants and Preschool Children  

Description:  Processed foods are commonly used and consumed because of their convenience.  Healthy in a Hurry demonstrates appropriate infant and child nutrition focusing on MyPyramid.  Quick and easy snacks and menu planning are discussed, demonstrated, and sampled.

Participants will be able to:

  1. Identify food groups in MyPyramid and classify various food items appropriately.
  2. Identify appropriate portion sizes for children of various ages and predict portion sizes utilizing estimation methods using everyday objects.
  3. Describe meal planning principles and design a meal plan for their child care setting.
  4. Describe snack planning principles and prepare a snack that includes children in the snack preparation. 
  5. Describe the USDA’s Child and Adult Care Food Program (CACFP) and determine their program’s eligibility.

 

Spend Smart and Eat Smart in the Childcare Business    

Description:  Good nutrition does not have to be expensive. Childcare providers will learn strategies to save money on their food expenses while incorporating new ideas into menu planning and food shopping.

Participants will be able to:

  1. Classify food items according to nutrient density.
  2. Evaluate food costs relative to nutrient density.
  3. Identify three strategies to stretch their food dollar while improving nutrient density.
  4. Set goals that predict how they will apply money saving strategies in their childcare organization.
  5. Transfer money saving strategies knowledge to parents.

 

FEE:  $150 for 2-hour class + additional costs for consumable supplies, handouts, and any food. Costs can be reduced if you choose to make copies of the participant handouts.  For more information contact Cindy Baumgartner, ISU Extension Nutrition and Health Specialist; cbaum@iastate.edu, 563-927-4201 or (cell) 563-608-0868.

 

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