2.  Children Center’s mission statement  History of the Children’s Center  Strengths and Weaknesses  Funding for the Children’s Center  Nutrition, Food Funding, and Policies  Comparison between the Children’s Center and Creative Learning  Our involvement and observations

3.  1. To provide convenient, high quality childcare that will enhance the development of the whole child.  2. To provide a clean, safe environment in which young children can grow and learn.  3. To enhance developmental growth through the use of an age appropriate and challenging curriculum.  4. To promote self-esteem through encouraging self-discipline and self-help skills.  5. To set patterns for positive attitudes toward all new learning experiences.  6. To provide opportunities such as some walking field trips and special guests to enhance the child’s awareness of his/her community.  7. To encourage positive group participation through the development of social skills.  8. To provide outdoor experiences for creative play and development.  9. To provide a variety of nutritional meals and snacks each day.  10. To provide capable, loving educators and caregivers with professional training in Child Development.  11. To offer activities that involve parent participation.  12. To offer daily avenues of communication between parent and teacher.

4.  The Children’s Center has been in operation for 21 years  Originally, the Center was much smaller and was started for the sole purpose of giving the hospital employees a safe, reliable daycare center for their children  The Center has since expanded to hold 99 children, has 11 rooms, and operates five days a week from 6:15 am-5:30 pm (6 pm for CRMC employees)

5. Strengths  Close proximity to hospital  80% of hospital employee’s children are able to attend  Available to children 6 weeks-5 years of age Weaknesses:  Waiting list  Portion control

6.  The Children’s Center is licensed by the Department of Human Services and is a 3 star facility.  The Center does not receive reimbursements from the state or federal government due to the assistance that CRMC gives the center.  Funding for the Children’s Center is derived from the childcare fees and allotted hospital budget

7.  An Infant Program serving children ages 6 weeks to 1 year.  A Toddler Program serving children 12 months to 36 months.  A Pre-School Program serving children 3 to 5 years.

8.  The Children’s Center orders their food through the FND department of the hospital who orders it through IWC and Robert Orr Sysco  They make weekly orders and receive their orders on Thursday of every week  Lunch items are catered by the hospital and delivered everyday at 10:30 am  Breakfast and Snack items are kept at the center (canned fruit, 4-6 oz juice boxes, crackers, and paper ware)  Raw vegetables and fruits that are in season are used as well  Family style dining is used  Food allergies are catered to and these meals are separated from the other meals.

12.  Served to children between the ages of 2 ½ to 5 years old; younger children have pre-portioned meals served to them  The family style service is loosely regulated with no real portion control  Servings are eyeballed as to what is appropriate  Additional servings are granted regardless of the child’s size  No foods are forced, only encouraged

13.  Mar 2011: $2973.97  Feb 2011: $481.80  Jan 2010: $1708.40  Dec 2010: $1846.32  Nov 2010: $1081.96  Oct 2010: $1369.85  Sep 2010: $1541.88  Aug 2010: $1243.84  July 2010: $1685.63  June 2010: $2200.84  May 2010: $2625.22  Apr 2010: $2037.93  Mar 2010: $1778.26  Feb 2010: $1103.51  Jan 2010: $2021.92  Average for the past 15 months: $1713.42

14.  The director’s qualifications or experience, education, and training  The education, training, and previous work experience of teaching staff  Developmental learning  Parent and family involvement  Ratios and group sizes  The center’s pay and benefit plans for staff  Program assessment (on-site observation)

15. Children’s Center  No reimbursements  Family style service  Hot lunches catered Creative Learning  Receives reimbursements  All foods & drinks portioned  All foods cooked and prepared on- site Menu items are comparable but not portion sizes

16.  We planned a teaching session to teach children about vegetables with the idea that if they can identify healthy foods then they are more likely to choose those foods  We took coloring sheets & props and actively involved the children in telling us what they knew about vegetables  The children were eager to tell us everything they knew and let us know that they eat their vegetables everyday