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General Nutrition

1hour 0.1CEUs
$10

The class is also available as part of a Knowledge Collection

$89 Building on the Basics STARS See Details  

Description

Discusses various nutrients and their importance to good health, identifies healthy sources for those nutrients, identifies ways to reduce fat, sodium and sugar, and provides guidance on selecting and preparing foods.

Goal: to learn basics of nutrition and good health

This mobile-friendly class is accessible on any device, including tablets and phones.

 

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General Nutrition

 

Goal: to learn basics of nutrition and good health for children and how to prepare healty meals and snacks

 

 

Table of Contents

  1. We All Need a Healthy Diet
  2. The Role of Calcium
  3. The Importance of Iron
  4. Dietary Fat and Cholesterol
  5. Use Sugar in Moderation
  6. Salt & Sodium
  7. Understanding Food Labels
  8. Prevent Nutrient Loss

 

Learning Objectives

After completing this class, the student will be able to:

  • identify different nutrients that are needed for good health
  • understand how Vitamin A, Vitamin C, Calcium and Iron function in the body
  • identify what foods are good sources of important vitamins and minerals
  • identify ways to reduce the fat, sodium, and sugar content of meals
  • use food labels to make wise purchasing decisions
  • modify food preparation techniques to avoid destruction of important nutrients

 

 

NOTE: This course may reflect state-specific regulations. No information in this course supersedes any state regulations you need to follow. You must consult your state’s regulations when developing policies and procedures. Regulations for all states are accessible on the National Database of Child Care Licensing Regulations. Click on the link provided to view regulations in your state.


 

Health, Safety & Nutrition

Learning Outcomes

After completing this class, the student will be able to:

  • identify different nutrients that are needed for good health
  • understand how Vitamin A, Vitamin C, Calcium and Iron function in the body
  • identify what foods are good sources of important vitamins and minerals
  • identify ways to reduce the fat, sodium, and sugar content of meals
  • use food labels to make wise purchasing decisions
  • modify food preparation techniques to avoid destruction of important nutrients
Approved or accepted in:

Alabama, Alaska, Arizona, Arkansas, California, Colorado, Connecticut, Florida, Hawaii, Idaho, Illinois, Indiana, Iowa, Kansas, Louisiana, Maine, Massachusetts, Michigan, Mississippi, Nebraska, Nevada, New Hampshire, New Mexico, New York, North Carolina, North Dakota, Oklahoma, Oregon, Pennsylvania, Puerto Rico, South Dakota, Tennessee, Texas, Utah, Vermont, Virgin Islands, Virginia, Washington