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Monitoring Protocol 2010 Health\Nutrition Partners Training June 15,2010

Monitoring Protocol 2010 HealthNutrition Partners Training June 15,2010. Presenter Matilda Elizondo Health Manager. Contact information. Matilda Elizondo Health Manager (806) 893-8547 (806) 762-8815 matilda.elizondo@spcaa.org. Curriculum Development and Implementation.

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Monitoring Protocol 2010 Health\Nutrition Partners Training June 15,2010

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  1. Monitoring Protocol 2010Health\NutritionPartners TrainingJune 15,2010 Presenter Matilda Elizondo Health Manager

  2. Contact information Matilda Elizondo Health Manager (806) 893-8547 (806) 762-8815 matilda.elizondo@spcaa.org

  3. Curriculum Development and Implementation • How do you integrate health and nutrition into the curriculum?

  4. Parent Involvement • How do consultations with parents occur when health problems are suspected or identified for children?

  5. Continue: • Does the Partner site familiarize parents with the use of and rationale behind health and developmental procedures administered through the program or by contract and obtain advance authorization for such procedures?

  6. Meals and Nutrition • How do you encourage children to try new foods? • Do children have to eat all of the foods offered? • Are there times when children are not allowed to have something that is offered or not given something extra based on how they behave?

  7. Continue- Meals • Describe how staff implement family-style meals?

  8. Meals and Nutrition • Do children receive breakfast every morning? • What happens when children arrive after breakfast is served?

  9. Continue: • What steps do you take to ensure that children have adequate time to eat, and that slower eaters are given enough time to finish their food?

  10. Dental Hyigene • How often and when do children over 1 year brush their teeth in school? • Describe toothburshing activities and when they occur.

  11. Cleanup of Bodily Fluids • Describe how you would handle the clean-up of bodily fluids? • Describe whether nonporous gloves are available to staff, • Where the gloves are kept • And when staff determine they would use them.

  12. Handwashing • Do staff, volunteer, and children wash their hands with soap and running water: • After toilet use, • Before food preparation, handling, consumption, or any other food-related activity . • Whenever hands are contaminated with blood or other bodily, and • After handling pets or other animals?

  13. MSDS • When would I use an MSDS? • Always be familiar with the hazards of a product BEFORE you start using it. You should look at a MSDS, match the name of the chemical on your container to the one on the MSDS, know the hazards, understand safe handling and storage instructions, as well as understand what to do in an emergency.

  14. MSDS • Handout of a sample Material Safety Data Sheet

  15. Questions

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