1. Children’s Health Herr, Judy. Working with Young Children. The Goodheart-Wilcox Company, Inc. 2008. FACS Standards 4.4.5, 4.4.9, 4.4.13

2. Child’s Health – key concern when planning, preparing, and maintaining, class environment Obtain knowledge and skill to provide first aid treatment

3. Healthy environment starts with sound health policies Personal hygiene and safe food handling practices Planning for emergencies and sudden illnesses – head lice

4. Health includes: Physical, mental, and social well- being Heredity Environment – culture, social, physical, and economic factors Diet, opportunities for exercise, and stress levels

5. Positive environmental factors: Good nutrition and dietary habits Daily physical activity Personal hygiene Regular medical and dental care

6. Clean, safe environments at home and school Respectful and stable relationships providing stability and consistency

7. Negative environmental factors: Poor nutrition Physical inactivity Child abuse, violence, poverty Exposure to lead paint and chemicals Lack of medical attention

8. As a child care worker, it is YOUR responsibility to protect, maintain, and improve children’s health You MUST create a healthful environment

9. Develop center health policies Review children’s health records to ensure they have needed immunizations Recognize ill children Isolate sick children Contact parents on health issues when appropriate Objectives for Guiding Health

10. Plan safe environment to prevent accidents Provide 1 st aid treatment Attend health-related in-service trainings Include health in the curriculum

11. Policy – course of action controlling future decisions Help make consistent decisions Health of children in facility regulated by state licensing rules Purpose – to protect children Health Policies

12. Must have a preadmission medical examination Exam provides the following information: Free from communicable diseases Up-to-date immunizations Special health problems Medical Examinations

13. Staff should also be in excellent health – physically, mentally, and emotionally Should have exam prior to their 1 st day of work Record of exam should be in employer’s file

14. Children should have proper immunizations Only exceptions are those exempted by state laws for religious and medical reasons Those not immunized or exempt must be excluded Immunizations

15. Partial immunizations do not provide protection against many diseases American Academy of Pediatrics suggests: Hepatitis B, diptheria, tetanus, pertussis - DTaP Measles, mumps, and rubella – MMR

16. Inactivated polio vaccine – IPV Haemophilus influenzae type b (Hib) vaccine Varicella (chicken pox) vaccine Pneumococcal conjugate vaccine

17. Need policy stating when a sick child should stay home Possibility: Child should stay home if: Oral temperature over 101 o or rectal of 102 o Exclusion Policy

18. Intestinal upset along with diarrhea or vomiting Severe, persistent cough or cold Drainage from open sores, eyes, nose, or ears

19. Rashes, excluding diaper rash Lice Advise parents to keep children until they have been 24 hours fever free and/or diarrhea free All sicknesses should be reported by parents to child care facility

20. Medication policies are addressed in state’s regulations Adhere to these rules and possibly add your own Allowable medications should be stored appropriately Administering Medications

21. Medications in the refrigerator should be stored in a secure, labeled plastic bag inside a locked container Non-refrigerated medications should be stored in a locked place out of children’s reach

22. Medications should contain a label specifying the child’s name, physician’s name, name of medication, dosage, and how often to administer Use caution when administering medication

23. Children should not share cots or beds Each child needs a washable cot or bed and clean sheets Sheets should be cleaned weekly Napping

24. Conduct an informal health inspection daily Best when conducted as children arrive Observe for rashes, sores, swelling or bruising, change in appearance of eyes, runny noses, flushing of skin, coughing, sneezing, sweaty appearance Daily Health Inspection

25. Observe children throughout the day If child appears sick, contact parents Preschool children are prone to communicable diseases Post a communicable disease chart in staff room

26. http://www.kdheks.gov/epi/download/KA NSAS_NOTIFIABLE_DISEASE_LIST.pdfhttp://www.kdheks.gov/epi/download/KA NSAS_NOTIFIABLE_DISEASE_LIST.pdf This shows the list for Kansas

27. When to call parent depends on the illness and center’s policies Most states require an isolation room Child should be isolated until parent arrives Contacting Parents

28. Call parents whenever child shows signs of an illness Be able to describe the symptoms and when they began Each child’s folder should contain emergency information – all family contact numbers as well as physician’s number

29. Be sure to notify parents when children have been exposed to a communicable disease Send notes home even if only 1 child shows signs and symptoms Report any cases of communicable diseases to local health authorities

30. An important component of a healthful environment Stress importance of cleanliness Can be expressed through in-service trainings, handbooks, orientation for new employees Personal Hygiene

31. Basic Cleanliness Habits Shower or bathe daily Keep hair clean Wear a hairnet when working with food Use disposable tissues and throw them away after use Cover the mouth when coughing and/or sneezing

32. Need sanitary procedures to keep environment clean Sanitary practices help keep the facility as germ free and clean as possible Cleaning, sanitation, and disinfection procedures should be included in the health policies Environmental Control

33. Procedures should address: Hand washing – one of most important Diapering Toileting Cleaning Disinfecting

34. Helps prevent the spread of contagious diseases Modeling teaches children the techniques and importance Use liquid soap since bacteria can grow on bars of soap Hand Washing

35. Transmission of disease occurs from the contamination of hands, toys, diapering table, high chair trays, kitchen counters, and food preparation equipment Spills and surfaces need as much attention as other surfaces Sanitizing and Disinfecting

36. Toys in an infant area should be cleaned and disinfected after each use Wash stuffed toys at least once a week or when soiled Toys in a non-diapered area should be cleaned weekly when soiled

37. To wash toys: Wash in warm water with liquid detergent Sanitizing is designed to remove dirt or soil and a small amount of bacteria After rinsing, toys need to be sanitized

38. Disinfecting – eliminating germs from surfaces Bleach solution – ¼ cup of bleach with hydrochloride to a gallon of water; for smaller portions – 1 Tbsp. per quart of water

39. Make a fresh solution every day Toys should be disinfected after every use Cots and beds should be disinfected weekly or when changing soiled linens

40. Disinfect kitchen surfaces, bathroom, and kitchen sinks one or more times daily Vacuum play areas daily Remove spilled food immediately Hard surfaces need to be washed, rinsed, and sanitized

41. Develop and practice universal infection and control precautions Consider all bodily fluids to be infectious and contaminated Wear disposable latex or utility gloves only once Prevention of Exposure to Blood

42. Remove the gloves without touching the outside with your hand and throw away If using utility gloves, wash with warm, soapy water; then dip them in bleach solution up to the wrist to disinfect; and hang to dry

43. Separately wash blankets, sheets, pillows, stuffed toys, towels, and other materials containing children’ bodily fluids If the fluids are on the child’s clothing; remove the clothing and place it in a plastic bag and seal it to send it home for laundering

44. Caused by eating food that contains harmful bacteria, toxins, parasites, or viruses Become very ill Painful symptoms – stomach pain and cramps, diarrhea, bloody stools, nausea, vomiting, severe headaches, or fever Controlling Foodborne Illness

45. Young children and pregnant women - high risk if they get these diseases Results from improper food preparation, handling, or storage When preparing foods, keep hands clean

46. Do not let one contaminated food touch another – cross contamination Use clean surfaces, utensils, appliances, towels Cook all meat, poultry, fish, seafood, and eggs thoroughly – kills harmful bacteria

47. Store foods at safe temperatures Cold – below 40 o F Hot – above 140 o F Never leave perishable foods out for more than 2 hours Discard if left out too long, including plates of food, baby food, formula, and breast milk

48. If foodborne illness occurs, seek medical help for those affected Alert any parents whose children may have eaten contaminated food