Health And Wellness Project -Early Childhood Education

Part 2

Topic Proposal, Rationale, and References Page

Select one of the following formats for your project:

1. Create a presentation for parents (PowerPoint)

1. Create a presentation for parents (PowerPoint).

· Include 10-15 slides.

· Include at least 2 handouts for parents to take home for future reference that will reinforce the presentation.

· Be creative in your use of technology in your PowerPoint presentation.

· You must cite and reference the applicable NAEYC standard(s) in addition to your sources.

Based on feedback you received on Part 1 of the project, revise and finalize your topic choice and submit a rationale of 200-250 words describing the reason for selecting your topic, the format your project will take, and the concepts you will cover. Include at least 1 NAEYC standard which supports the rationale for your project.

Using feedback you received on Part 1 of the project, revise your reference page to correct any APA errors. You must include a minimum of 3 scholarly sources, one of which must be your textbook.

Be professional in your writing. Refer to your students in one of the following ways: students, children, preschoolers, or young children. Referring to students as kids is not a good choice when writing a professional educational paper.

Running Head: HEALTH AND WELLNESS PROJECT 1

 

HEALTH AND WELLNESS PROJECT 3

 

 

 

 

 

 

 

Health and Wellness Project

Christopher Wagoner

Educ 215- D01

11/13/2017

 

 

 

 

 

 

 

 

My Health and Wellness project is supposed to address the aspect of food safety to children. Below is a list of an annotated bibliography that will be of much benefit to my project.

Beatty KMB and Senauer B (21012) The new standard? US food spending designs and

the changing organization of food trading American Newsletter of Agricultural Finances 95(2) 318-324, 2012

The textbook will be of much importance in my project for it gives a review and an update of the regulatory policies on food safety in the United States. The book addresses the relevant bodies including the environment, public health, and the food safety committee of the US. I find the textbook very crucial as it gives the updated structure of the food structure policy and by the legislative act of food security.

Hagen, E., Benjamin, R., Ellison, B., Taylor, M., & United States. (2010). Food safety flyers for at-risk clusters. Washington, D.C.?: U.S. Dept. of Agriculture, Food Safety and Examination Service.

The book is also an essential component in my project for it heavily embarks on the food safety groups at risk. Children are part of the discussion bearing in mind that the young children stand a higher chance for foodborne illnesses. Children have a weak immune system which is in the development stage and hence I find the book signing in my health and wellness project. The also explains on the foods to avoid on children who are vulnerable to foodborne illnesses.

 

 

Sorte, J., Daeschel, I., & Amador, C. (2017). Food, health, and security for young children: Endorsing wellness.

The book is critical in my project as it gives a comprehensive knowledge on nutrition and the safety needs for the young children. The book also provides related and practical information on family child care. The book gives a broader health curriculum while promoting sustainability and building healthy relationships in families.

Anil de Sequeira, J., Haysom, I., & Marshall, R. (2015). Nutrition Safety Training and Coaching in the United Kingdom and Europe. Nutrition Security, 427-439. doi:10.1016/b978-0-12-800245-2.00021-6

The journal focuses on safety events addressing public attention to the safety, provenance, and security of the products that they consume and use. The journal explains the recent horse meat crisis. Supply chains have become increasingly complex, and thus testing of products have become priorities. The journal also explains the short term and long term challenges of food supply and safety for the fast-growing world population.

Teaching fungal food safety through case studies. (2015). International Newsletter of Food Trainings, 4(2). doi:10.7455/ijfs/4.2.2015.a2

The journal works towards the improvement of food science, research, and industry. It will be beneficial to my project in understanding the raw materials for food processing and other food-related technologies.