Sensory Motor Development Slide Shows

View the Following Slide Shows for Information


The Development of Sensory Motor Skills



Sensory and Motor Development

New Tests-Conflict resolution and Observation bk.2 Element 1

                                          Complete the following Tests as soon as possible

Submit the forms when finished

Be sure to add your name to your form

follow the links below


Observation Document and Use information about Children Element 1.

https://goo.gl/forms/aHHK3nzwamAnvxkK2


Conflict Resolution Test

https://goo.gl/forms/ZzsmdmblEoW9wQOj2

Questions for Element 1 of Support... Management of Children's Behaviour and Element 4-6 of Observe Chn.

                                                   Tests

Visit the link below, complete the questions and submit your answers

Support the Appropriate Behaviour Management of Children 

Element 1 Test

Test  Observe Children and Document findings Element 4-6
See Link below to submit responses 

Element 4-6 Test

Unit 6 - Video Posts

Follow the link to view the videos on you tube.


The Child Is different form the Behaviour Part 1
video 1


The Child is different from the Behaviour Part 2
video 2


Understanding Positive Guidance
Video 3

Understanding Discipline, Punishment...self-Discipline
video 4

Guidance Practices
Video 5

Questions Element 4-6

Name:__________________________________      Date:__________________________

Answer the following questions

1.      Outline 3 indicators of neglect

_________________________________________________________________________________________________________________________________________________________________________________________________________________________________

2.      What is the meaning of the term “failure to thrive”?

__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

3.      What is a percentile chart?

________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

4.      List 3 main sources of child abuse

__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ 

5.      Define the term frenulum?

__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

6.      What are 4 behaviours that will be displayed by children who have been sexually abused?

______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

7.      Define the term policy

__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ 

8.      After reporting a case of child abuse to your supervisor who are 3 specialists to whom the case can be reported?

__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

9.      What is the importance of encouraging communications within your EC class?

__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

10.  Cite what play therapy is and whether or not you agree with its use

________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ 

B.F Skinner - The Operant Conditioning Theory

https://youtu.be/7ei4NgWF_ds
Follow the link if you experience any challenges in viewing the video

Attachment and Behaviour

Attachment and behavior

From a behavioral perspective, attachment is represented by a group of instinctive infant behaviors that serve to form the attachment bond, protect the child from fear and harm, and aid in the infant's protected exploration of the world. These behaviors include:

reaching
crying
grasping
smiling
vocalizing
clinging
sucking
moving

All of these behaviors assist in facilitating the maximum physical and emotional development of the child. These particular behaviors may vary from one culture or society to others, but the attachment relationship appears to be universal.

Attachment and emotions

From an emotional perspective, attachment is the development of a mutual bond in which the primary caregiver positively influences infant development through the interactions and relationship that person has with the child. Babies are unable to regulate themselves and become overwhelmed by their emotional states, including those of fear, pleasure, and sadness. Babies are unable to keep themselves in a state of equilibrium, as they lack the skills to control either the intensity or the duration of those emotions. In an attached relationship, babies rely on their primary caregiver to help them navigate the world. The primary caregiver serves as a secure base that is used for exploration and learning. At the same time, the infant forms the necessary skills of self-protection and intimacy.

Other important functions that a secure attachment between an infant and his or her caregiver serves for the developing child include the following:

learning basic trust, which serves as a basis for all future emotional relationships
exploring the environment with feelings of safety and security, which leads to healthy intellectual and social development
developing the ability to control behavior, which results in effective management of impulses and emotions
creating a foundation for the development of identity, which includes a sense of capability, self-worth, and a balance between dependence and independence
establishing a moral framework that leads to empathy, compassion, and conscience
generating a core set of beliefs
providing a defense against stress and trauma

Read more: http://www.healthofchildren.com/A/Attachment-Between-Infant-and-Caregiver.html#ixzz4btxlESma

Quizzes

QUIZZES

Use the links below to play the quizzes. You can create an account to keep recoreds of your score. The qizzes are timed. 

Follow Ec Policies and Procedures  Quiz

https://www.onlinequizcreator.com/follow-ec-policies-procedures/quiz-254236

Nutrition Quiz 1

https://www.onlinequizcreator.com/nutrition-test-1/quiz-252506

When and How to wash your hands. TASK

When & How to Wash Your Hands

Keeping hands clean through improved hand hygiene is one of the most important steps we can take to avoid getting sick and spreading germs to others.
Many diseases and conditions are spread by not washing hands with soap and clean, running water.
If clean, running water is not accessible, as is common in many parts of the world, use soap and available water.
If soap and water are unavailable, use an alcohol-based hand sanitizer that contains at least 60% alcohol to clean hands.

When should you wash your hands?

Before, during, and after preparing food
Before eating food
Before and after caring for someone who is sick
Before and after treating a cut or wound
After using the toilet
After changing diapers or cleaning up a child who has used the toilet
After blowing your nose, coughing, or sneezing
After touching an animal, animal feed, or animal waste
After handling pet food or pet treats
After touching garbage

How should you wash your hands?

washing hands under running water

Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.

Lather your hands by rubbing them together with the soap. Be sure to lather the backs of your hands, between your fingers, and under your nails.

Scrub your hands for at least 20 seconds. Need a timer? Hum the "Happy Birthday" song from beginning to end twice.

Rinse your hands well under clean, running water.

Dry your hands using a clean towel or air dry them.

What should you do if you don’t have soap and clean, running water?

hand sanitizer

Washing hands with soap and water is the best way to reduce the number of germs on them in most situations.

If soap and water are not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol.
Alcohol-based hand sanitizers can quickly reduce the number of germs on hands in some situations, but sanitizers do not eliminate all types of germs and might not remove harmful chemicals.

Hand sanitizers are not as effective when hands are visibly dirty or greasy.

How do you use hand sanitizers?

Apply the product to the palm of one hand (read the label to learn the correct amount).
Rub your hands together.
Rub the product over all surfaces of your hands and fingers until your hands are dry.

TASK

1. Why is handwashing important in food preparation? 

2. List 4 situations after which hands must be washed. 

Use the comment section to add your response.

Nutrients and Caloric Intake

Consider these nutrient-dense foods:

Protein. Choose seafood, lean meat and poultry, eggs, beans, peas, soy products, and unsalted nuts and seeds.

Fruits. Encourage your child to eat a variety of fresh, canned, frozen or dried fruits — rather than fruit juice. If your child drinks juice, make sure it's 100 percent juice without added sugars and limit his or her servings. Look for canned fruit that says it's light or packed in its own juice, meaning it's low in added sugar. Keep in mind that one-half cup of dried fruit counts as one cup-equivalent of fruit. When consumed in excess, dried fruits can contribute extra calories.

Vegetables. Serve a variety of fresh, canned, frozen or dried vegetables. Aim to provide a variety of vegetables, including dark green, red and orange, beans and peas, starchy and others, each week. When selecting canned or frozen vegetables, look for options lower in sodium.

Grains.
Choose whole grains, such as whole-wheat bread, oatmeal, popcorn, quinoa, or brown or wild rice. Limit refined grains.
Dairy. Encourage your child to eat and drink fat-free or low-fat dairy products, such as milk, yogurt, cheese or fortified soy beverages.
Aim to limit your child's calories from:

Added sugar.
Limit added sugars. Naturally occurring sugars, such as those in fruit and milk, are not added sugars. Examples of added sugars include brown sugar, corn sweetener, corn syrup, honey and others.

Saturated and trans fats. Limit saturated fats — fats that mainly come from animal sources of food, such as red meat, poultry and full-fat dairy products. Look for ways to replace saturated fats with vegetable and nut oils, which provide essential fatty acids and vitamin E. Healthier fats are also naturally present in olives, nuts, avocados and seafood. Limit trans fats by avoiding foods that contain partially hydrogenated oil.

If you have questions about nutrition for kids or specific concerns about your child's diet, talk to your child's doctor or a registered dietitian.

Ages 2 to 3: Daily guidelines for girls and boys
Calories1,000-1,400, depending on growth and activity level
Protein2-4 ounces
Fruits1-1.5 cups
Vegetables1-1.5 cups
Grains3-5 ounces
Dairy2 cups

Ages 4 to 8: Daily guidelines for girls
Calories1,200-1,800, depending on growth and activity level
Protein3-5 ounces
Fruits1-1.5 cups
Vegetables1.5-2.5 cups
Grains4-6 ounces
Dairy2.5 cups

Ages 4 to 8: Daily guidelines for boys
Calories1,200-2,000, depending on growth and activity level
Protein3-5.5 ounces
Fruits1-2 cups
Vegetables1.5-2.5 cups
Grains4-6 ounces
Dairy2.5 cups

Reference

         http://www.mayoclinic.org/healthy-lifestyle/childrens-health/in-depth/nutrition-for-kids/art-20049335

Dietary Recommendations for Children TASK

Use the link below to read and complete the task given. 

https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/nutrition-basics/dietary-recommendations-for-healthy-children#mainContent

TASK

Use no less than 8 sentences to respond. 

What dietary advice does the article gives about the following?

-Infancy 

-Eating pattern

Children's Caloric Intake

What is the Recommended Caloric Intake for Children?

Healthy snacks can help kids get their nutrients without eating too many calories.

With over one-third of all children in the United States either overweight or obese, its important to make sure you aren't giving your child too much to eat.

However, you don't want to give her too little either or she won't get the nutrients she needs to grow and develop properly.

Toddlers

Toddlers between the ages of 1 and 2 need about 45 calories per pound of body weight each day, which usually translates into something in the range of 1,000 to 1,400 calories per day. Since children this age have relatively small stomachs, this should be split between three meals and two or three snacks.

Preschoolers

Three-year-old children also need about 45 calories per pound of body weight, which is between 1,000 and 1,400 calories per day. However, 4-year-old children aren't growing quite as quickly, so they only need about 41 calories per pound of body weight, or about 1,200 to 2,000 calories per day. Preschoolers can be quite picky and easily distracted, so it may take longer for them to eat and it may take a bit of coaxing to get them to eat a healthy mix of foods.

School-age Children

School-age children need about 1,600 to 2,500 calories per day. Children between the ages of 5 and 6 need 41 calories per pound of body weight, and those between 7 and 11 need 32 calories per pound. Don't worry too much about your child not eating enough, since children this age usually eat when they are hungry. Serve healthy foods and encourage your child not to eat too many calories if they start to gain extra weight.

Considerations

The calorie ranges are just general guidelines, since calorie needs vary a lot based on size, activity level and whether or not kids have been sick recently. Calories aren't the only thing you need to be aware of if you want your child to be healthy. You also need to make sure you child is eating a mix of foods from all of the food groups and getting plenty of exercise.

Early Childhood Commission

The Early Childhood Commission Jamaica 

Watch the above video to learn more. 

use the link below to visit their website

http://ecc.gov.jm/about-us-2/

The Importance Of Food Hygiene TASK

ARTICLE 1 

The Importance Of Food Hygiene – What To Consider When Making Food

Proper hygiene is very important when it comes to food preparation. Without washing hands and kitchen tools, diseases may easily spread. In some places though, this crucial matter is not always known and is unfortunately taken lightly. Since cross-contamination is a major cause of food poisoning and can transfer bacteria from one food item to other foods, it is crucial to be aware of how it spreads so you will know how to prevent it.

Food poisoning spreads when one food, mainly raw food, comes in contact with other types of food. Bacteria can also be transferred indirectly, for example from hands, tools, surfaces, knives, and clothes. One thing you can do to prevent cross contamination is keep separate chopping boards for raw and cooked foods.

Refrigerators must also be checked regularly to guarantee that they are running at the proper temperature and they should also be cleaned, both inside and out.

ARTICLE 2

Good food hygiene helps you to:

Obey the law
Reduce the risk of food poisoning among your customers
Protect your business's reputation
Good food hygiene is all about controlling harmful bacteria, which can cause serious illness.

The four main things to remember for good hygiene are:

Cross-contamination
Cleaning
Chilling
Cooking

These are known as the 4 Cs. They will help you prevent the most common food safety problems.

Cross-contamination
Cross-contamination is when bacteria are spread between food, surfaces or equipment. It is most likely to happen when raw food touches (or drips onto) ready-to-eat food, equipment or surfaces.

Cross-contamination is one of the most common causes of food poisoning. Do the following things to avoid it:

Clean and disinfect work surfaces, chopping boards and equipment thoroughly before you start preparing food and after you have used them to prepare raw food.

Use different equipment (including chopping boards and knives) for raw meat/poultry and ready-to-eat food unless they can be heat disinfected in, for example, a commercial dishwasher.
Wash your hands before preparing food.
Wash your hands thoroughly after touching raw food.

Keep raw and ready-to-eat food apart at all times, including packaging material for ready-to-eat food.

Store raw food below ready-to-eat food in the fridge. If possible, use separate fridges for raw and ready-to-eat food.
Provide separate working areas, storage facilities, clothing and staff for the handling of ready-to-eat food.

Use separate machinery and equipment, such as vacuum packing machines, slicers and mincers, for raw and ready-to-eat food.

Separate cleaning materials, including cloths, sponges and mops, should be used in areas where ready-to-eat foods are stored, handled and prepared.
Make sure that your staff know how to avoid cross-contamination.

Cleaning
Effective cleaning gets rid of bacteria on hands, equipment and surfaces. So it helps to stop harmful bacteria from spreading onto food. You should do the following things:

Make sure that all your staff wash and dry their hands thoroughly before handling food.

Clean and disinfect food areas and equipment between different tasks, especially after handling raw food.
Clear and clean as you go. Clear away used equipment, spilt food etc. as you work and clean work surfaces thoroughly.
Use cleaning and disinfection products that are suitable for the job, and follow the manufacturer’s instructions.

Disinfection products should meet BS EN standards. Check product labels for either of these codes: BS EN 1276 or BS EN 13697.
Do not let food waste build up.

Chilling
Chilling food properly helps to stop harmful bacteria from growing. Some food needs to be kept chilled to keep it safe, for example food with a ‘use by’ date, cooked dishes and other ready-to-eat food such as prepared salads and desserts. It is very important not to leave these types of food standing around at room temperature. So, make sure you do the following things:

Check chilled food on delivery to make sure it is cold enough.
Put food that needs to be kept chilled in the fridge straight away.
Cool cooked food as quickly as possible and then put it in the fridge.
Keep chilled food out of the fridge for the shortest time possible during preparation.
Check regularly that your fridge and display units are cold enough.

Cooking
Thorough cooking kills harmful bacteria in food. So it is extremely important to make sure that food is cooked properly. When cooking or reheating food, always check that it is steaming hot all the way through.

It is especially important to make sure that you thoroughly cook poultry, pork, rolled joints and products made from minced meat, such as burgers and sausages. This is because there could be bacteria in the middle of these types of products. They should not be served pink or rare and should be steaming hot all the way through. Whole cuts of beef and lamb, such as steaks, cutlets and whole joints, can be served pink/rare as long as they are fully sealed on the outside.

Hygiene rules

Food handlers: fitness to work
Guidance to help managers and staff prevent the spread of infection by advising which illnesses and symptoms staff should report and what managers should do in response.

Water supply
Rules on keeping your water supply safe.

Food waste guidance for business
Rules on food waste, including waste cooking oil.
Shelf life and storage of food
Shelf life of ready-to-eat food, temperature controls and vacuum packed chilled foods guidance.

TASK 

In the comment section indicate using 5 sentences why food hygiene is important. 

About Go, Glow and Grow foods

GO, GLOW AND GROW FOODS

Young children can better develop and strengthen their body resistance if given the proper nutrition through the Go, Grow, and Glow basic food groups.

“Go” foods, for starters, are called as such because they provide energy to keep kids active and on the go. These consist of carbohydrate-rich foods such as sweet potatoes, rice, pasta, and bread. Children lacking in this food group may tire easily and feel weak.

“Grow” foods, on the other hand, help build bones and teeth, strengthen muscles, and improve mental functions. Under this category are protein-rich foods such as meat, eggs, fish, and dairy products such as milk.

Lastly, “Glow” foods help strengthen the body’s immune system to give protection against sickness and diseases. Vegetables belong to this group as well as fruits that are filled with vitamins A, C, E, B-6, zinc, and folic acid, like apples, oranges, dalandan, bananas, avocados, papayas, and pineapples. To make children appreciate eating these foods, parents can present them in an interesting manner, such as by cutting them into unique shapes or playing up the colours to liven up the dishes.

Food Storage TASK

How to store food

Read the information here and complete the task below. 

Tips on storing food to prevent food poisoning, including:

• fridge storage
• "use-by" dates
• freezing food
• storing eggs
• storing meat and poultry
• freezing and defrosting
• using leftovers
• re-using plastic bags

What goes in the fridge?
Some foods need to be kept in the fridge to help slow down germs' growth and keep food fresh and safe for longer.

These are foods marked with a "use by" date and "keep refrigerated" on the label, such as milk, meat and ready meals.

Cool down leftovers as quickly as possible (ideally within two hours), store them in the fridge and eat them within two days.

It is safe to let food cool completely at room temperature before storing it in the fridge.

Avoid putting open tin cans in the fridge, as the food inside may develop a metallic taste.

Follow the manufacturer's instructions or place the contents in a storage container or covered bowl before refrigerating.
Fridge maintenance
Keep your fridge temperature at 5C or below.

If your fridge has a digital temperature display you may wish to check it against an internal fridge thermometer now and again to make sure it's accurate.

Clean and inspect your fridge regularly to ensure it remains hygienic and in good working order.

"Use-by" dates
No food lasts forever, how ever well it is stored. Most pre-packed foods carry either a "use-by" or a "best before" date.
"Use-by" dates appear on foods that go off quite quickly. It can be dangerous to eat foods past this date.

"Best before" dates are for foods with a longer life. They show how long the food will be at its best.

Food can look and smell fine even after its "use-by" date but that doesn't mean it's safe to eat. It could still contain bugs that could make you ill.

Eating food past its "best before" date is not dangerous, but the food may not be good quality.

Freezing food

You can freeze pretty much everything, including:
yogurt
cheese (except soft cheese as the freezing process affects the texture)
milk
meat
fish
eggs, including boiled eggs

bananas: peel and wrap them or place in an air tight container before freezing
baked goods

rice: read our safety tips

bread

Anything with a high water content like strawberries and tomatoes will go squishy but are still fine to cook with.

Place food in an air-tight container or wrap it tightly in freezer bags or similar before placing in the freezer otherwise the cold air will dry it out. 

Storing eggs
Eggs are best stored in the fridge as they are kept at a constant temperature.
Eggs can also be frozen.

Two ways to freeze eggs:
crack the egg and separate yolks and whites into separate plastic containers or food bags before freezing. This is handy for baking.

crack the egg into a plastic tub and beat it before freezing - great for omelettes and scrambled eggs.

You can safely store a boiled egg in the fridge for a couple of days. Boiled eggs can also be frozen.

Storing meat and poultry
It's important to store meat safely in the fridge to stop bacteria from spreading and avoid food poisoning.

Store raw meat and poultry in clean, sealed containers on the bottom shelf of the fridge.

Follow any storage instructions on the label and don't eat meat after its use-by date.

Keep cooked meat separate from raw meat and ready to eat foods in general.

Freezing and defrosting meat and fish
It's safe to freeze meat and fish as long as you:
freeze it any time before its use-by date
defrost meat and fish thoroughly before cooking – lots of liquid will come out as meat thaws, so stand it in a bowl to stop bacteria in the juice spreading to other things
defrost meat or fish in a microwave if you intend to cook straight away, or if not, defrost in the fridge overnight so it doesn't get too warm
cook food until it's steaming hot throughout

Make sure meat is properly wrapped in the freezer or it might get freezer burn, which can make it tough and inedible.
Date and label meat in the freezer and eat it within 24 hours of defrosting.

You can freeze meat for a long time and it will still be safe to eat, but the quality will deteriorate so it's best to eat it within three to six months.

Don't worry if it's frozen for longer – try marinating it before cooking to improve texture or use herbs and spices to add flavour.

Re-freezing meat and fish
Never re-freeze raw meat (including poultry) or fish that has been defrosted.
You can cook frozen meat and fish once defrosted, and then refreeze them.
You can re-freeze cooked meat and fish once, as long as they have been cooled before going into the freezer. If in doubt, don't re-freeze.

Frozen raw foods can be defrosted once and stored in the fridge for up to 24 hours before they need to be cooked or thrown away.

To reduce wastage, divide the meal into portions before freezing and then just defrost what you need.

TASK 

Suggest 4 useful tips for storing foods based on the articles above. Use the comment section below to respond. Add your name to your comment. 

Food Groups

The most common food groups

DAIRY
Dairy, also called milk products and sometimes categorized with milk alternatives or meat, is typically a smaller category in nutrition guides.
Examples of dairy products include milk, butter, ghee, yogurt, cheese, cream and ice cream, is typically a very small category in nutrition guides, if present at all, and is sometimes listed apart from other food groups.

The categorization of dairy as a food group with recommended daily servings has been criticized by, for example, the Harvard School of Public Health. The HSPH points out that "research has shown little benefit, and considerable potential for harm, of such high dairy intakes. Moderate consumption of milk or other dairy products—one to two servings a day—is fine, and likely has some benefits for children. But it’s not essential for adults, for a host of reasons.

FRUITS
Fruits, sometimes categorized with vegetables, include apples, oranges, bananas, berries and lemons. Fruits contain carbohydrates, mostly in the form of sugar as well as important vitamins and minerals.

GRAINS
Grains, beans and legumes, sometimes categorized as cereals, is often the largest category in nutrition guides.

Examples include wheat, rice, oats, barley, bread and pasta. An example of beans would be baked beans and soy beans, while an example of legumes would be lentils and chickpeas. Grains are a good source of starch and are often categorized with other starchy food such as potatoes.

MEATS OR PROTEINS
Meat, sometimes labeled protein and occasionally inclusive of legumes and beans, eggs, meat analogues and/or dairy, is typically a medium- to smaller-sized category in nutrition guides.
Examples include chicken, fish, turkey, pork and beef.

CONFECTIONS OR SWEETS
Confections, also called sugary foods and sometimes categorized with fats and oils, is typically a very small category in nutrition guides, if present at all, and is sometimes listed apart from other food groups.
Examples include candy, soft drinks, and chocolate.

VEGETABLES
Vegetables, sometimes categorized with fruit and occasionally inclusive of legumes, is typically a large category second only to grains, or sometimes equal or superior to grains, in nutrition guides.
Examples include spinach, carrots, onions, peppers, and broccoli.

WATER
Water is treated in very different ways by different food guides. Some exclude the category, others list it separately from other food groups,  and yet others make it the center or foundation of the guide. Water is sometimes categorized with tea, fruit juice, vegetable juice and even soup, and is typically recommended in plentiful amounts.

Child Development Quiz 2

Welcome back!

Quiz 2 is ready
Follow the link and have fun!

https://www.onlinequizcreator.com/child-development-1/quiz-252492

Nutrition Quiz 1 is also ready

https://www.onlinequizcreator.com/nutrition-test-1/quiz-252506

Child Development quiz 1

Follow the link and complete the quiz

https://www.onlinequizcreator.com/child-development-1/quiz-252492

Mucic and recall

MUSIC AND RECALL 

There is a connection between music and memory. 
The cues of rhythm and melody help us remember the words. 
Children will learn to say and understand new words first in songs. 
If you want children to remember something just put it in a song.

Welcome

Welcome to you all.
Please let me see your presence with a comment