PROVIDE CARE AND SUPPORT TO

CHILDREN

PROVIDING CARE AND SUPPORT TO

CHILDREN (UC2)
Introduction:
This module covers the knowledge, skills and
attitudes required to provide care and support to
children between three (3) years old and twelve (12)
years old.
Objectives

Upon completion of this module, the

trainee/student must be able to:
1. Instill personal hygiene practice
to children
2. Bath and dress children
3. Feed children
LO1. Instill personal hygiene
practice to children
Health is vitally important for every human being in
the world. What ever our differences may be,
health is our most important commodity. A person
in bad health cannot really live life to the fullest.
2.1.1 Proper healthcare of children

• Your child's health includes physical, mental and

social well-being. Most parents know the basics of
keeping children healthy, like offering them Healthy
foods, making sure they get enough sleep and
exercise and insuring their safety.
• It is also important for children to get regular checkups
with their health care provider. These visits are a
chance to check your child's development. They are
also a good time to catch or prevent problems.
• Other than checkups, school-age children should be
seen for
• Significant weight gain or loss
• Sleep problems or change in behavior
• Fever higher than 102 F
• Rashes or skin infections
• Frequent sore throats
• Breathing problems
 2.1.2 Good Grooming
Most people can remember the stinky kid – the classmate whose
breath or body odor sometimes preceded his arrival. The social
isolation poor hygiene habits invite can be avoided all together with
early and regular self-grooming guidance, says Julia Cook, author of
the children’s book “Hygiene….. You Stink!”…..

“Good hygiene is a very cheap price to pay for a more positive self-
esteem and acceptance by others,” says Cook, who is also a former
school teacher and counselor. “Kids can be mean. They will find
whatever they can to pick on others. Poor hygiene is so easy to fix.”
To that end, here’s a list of squeaky-clean tips for parents to help
instill optimal grooming habits in kids – even at the earliest stages of
development.
Here’s a list of squeaky-clean tips for
parents to help instill optimal
grooming habits in kids – even at the
earliest stages of development.
• 1. Conduct a handwashing how-to:
“Let them know all the different times they
need to be washing their hands,” she says.
“Those include before meals, after using the
restroom, when coming in from outside or a
public space, after coughing and sneezing
and, of course, if their hands are soiled.”
• 2. Bust bad breath
• “A parent or caregiver should be
responsible for placing the toothpaste on
the brush to ensure an excess amount is
not being used,” she says. “Under the age
of 2, a ‘smear layer’ of toothpaste should
be applied to the bristles.”
• 3. Review bathing basics

• 4. Instruct on lice avoidance

“Tell your child never to share
anything that goes on their
head,” she says. “This can
include hats, helmets, hair ties,
brushes and combs.”

5. Encourage regular clothing

rotation
LO2. BATHE AND DRESS CHILDREN
2.1.1 bathing procedures and undressing
• Safety at toddler bath time
• Even though your toddler is older and can sit up by herself in the bath,
bath safety is still very important.
• Here are some tips to keep your toddler safe at bath time:
• Make sure you’re within arm’s reach at all times, and never leave the
bathroom.
• Get everything ready in advance – towel, face washer, cotton wool, clean
nappy and clean clothes. This means you can stay with your child for bath time.
• Only fill the bath to your toddler’s belly-button height.
• Make sure the hot water tap is turned off hard. When the bath is ready, briefly
run cold water through the tap so water in the tap won’t burn anyone.
• Check the water temperature is between 37°C and 38°C before you put your
child in.
• Let the water out as soon as bath time is over. Remove bath plugs from the
bath when they’re not in use.
Some toddlers/ Children might be
afraid of the bath. If this happens, take
your toddler’s fears seriously, because
they’re very real to her.
To help your child overcome a fear of the
bath, you can try:
•taking a bath with your toddler
•allowing him to choose toys for the bath
•letting him sit or play in the bath
without water in it
•getting him to leave the bathroom
before you take the plug out – some
toddlers are afraid of getting sucked
down the plug hole
•having a shower with him
•letting him sit in the baby bath in the big
tub (if he still fits).
2.2.2 Procedures in taking vital
signs
• What are vital signs?
Vital signs are measurements of the body's most basic functions.
The four main vital signs routinely monitored by medical
professionals and health care providers include the following:
• Body temperature
• Pulse rate
• Respiration rate (rate of breathing)
• Blood pressure (Blood pressure is not considered a vital sign,
but is often measured along with the vital signs.)
Vital signs are useful in detecting or monitoring medical
problems. Vital signs can be measured in a medical setting, at
home, at the site of a medical emergency, or elsewhere.
What is body temperature?
• The normal body temperature of a person varies depending on
gender, recent activity, food and fluid consumption, time of day,
and, in women, the stage of the menstrual cycle. Normal body
temperature can range from 97.8 degrees F (or Fahrenheit,
equivalent to 36.5 degrees C, or Celsius) to 99 degrees F (37.2
degrees C) for a healthy adult. A person's body temperature can
be taken in any of the following ways:
• Orally. Temperature can be taken by mouth using either the
classic glass thermometer, or the more modern digital
thermometers that use an electronic probe to measure body
temperature.
• Rectally. Temperatures taken rectally (using a glass or digital
thermometer) tend to be 0.5 to 0.7 degrees F higher than when
taken by mouth.
• Axillary. Temperatures can be taken under the arm using a glass or
digital thermometer. Temperatures taken by this route tend to be
0.3 to 0.4 degrees F lower than those temperatures taken by
mouth.
• By ear. A special thermometer can quickly measure the
temperature of the ear drum, which reflects the body's core
temperature (the temperature of the internal organs).
• By skin. A special thermometer can quickly measure the
temperature of the skin on the forehead.
• Body temperature may be abnormal due to fever (high
temperature) or hypothermia (low temperature). A fever is
indicated when body temperature rises about one degree or more
over the normal temperature of 98.6 degrees Fahrenheit,
according to the American Academy of Family Physicians.
Hypothermia is defined as a drop in body temperature below 95
degrees Fahrenheit.
• How to check your pulse
• As the heart forces blood through the arteries, you
feel the beats by firmly pressing on the arteries,
which are located close to the surface of the skin at
certain points of the body. The pulse can be found
on the side of the neck, on the inside of the elbow,
or at the wrist. For most people, it is easiest to take
the pulse at the wrist. If you use the lower neck, be
sure not to press too hard, and never press on the
pulses on both sides of the lower neck at the same
time to prevent blocking blood flow to the brain.
When taking your pulse:
• Using the first and second fingertips, press firmly
but gently on the arteries until you feel a pulse.
• Begin counting the pulse when the clock's second
hand is on the 12.
• Count your pulse for 60 seconds (or for 15 seconds
and then multiply by four to calculate beats per
minute).
• When counting, do not watch the clock
continuously, but concentrate on the beats of the
pulse.
• If unsure about your results, ask another person to
count for you.
• What is the respiration rate?
• The respiration rate is the number of
breaths a person takes per minute. The
rate is usually measured when a person is
at rest and simply involves counting the
number of breaths for one minute by
counting how many times the chest rises.
Respiration rates may increase with fever,
illness, and other medical conditions.
When checking respiration, it is important
to also note whether a person has any
difficulty breathing.
• Normal respiration rates for an adult
person at rest range from 12 to 16 breaths
per minute.
• Blood pressure is the force of the blood pushing against the
artery walls during contraction and relaxation of the heart. Each
time the heart beats, it pumps blood into the arteries, resulting
in the highest blood pressure as the heart contracts. When the
heart relaxes, the blood pressure falls.
• Two numbers are recorded when measuring blood pressure.
The higher number, or systolic pressure, refers to the pressure
inside the artery when the heart contracts and pumps blood
through the body. The lower number, or diastolic pressure,
refers to the pressure inside the artery when the heart is at rest
and is filling with blood. Both the systolic and diastolic pressures
are recorded as "mm Hg" (millimeters of mercury). This
recording represents how high the mercury column in an old-
fashioned manual blood pressure device (called a mercury
manometer or sphygmomanometer) is raised by the pressure of
the blood. Today, your doctor's office is more likely to use a
simple dial for this measurement.
• High blood pressure, or hypertension, directly increases the risk of heart
attack, heart failure, and stroke. With high blood pressure, the arteries may
have an increased resistance against the flow of blood, causing the heart to
pump harder to circulate the blood.
• Blood pressure is categorized as normal, elevated, or stage 1 or stage 2 high
blood pressure:
• Normal blood pressure is systolic of less than 120 and diastolic of less than 80
(120/80)
• Elevated blood pressure is systolic of 120 to 129 and diastolic less than 80
• Stage 1 high blood pressure is systolic is 130 to 139 or diastolic between 80 to
89
• Stage 2 high blood pressure is when systolic is 140 or higher or the diastolic is
90 or higher
• These numbers should be used as a guide only. A single blood pressure
measurement that is higher than normal is not necessarily an indication of a
problem. Your doctor will want to see multiple blood pressure measurements
over several days or weeks before making a diagnosis of high blood pressure
and starting treatment. Ask your provider when to contact him or her if your
blood pressure readings are not within the normal range.
LO3. FEED CHILDREN
2.3.1Nutritional needs of children

• Nutrition for kids is based

on the same principles as
nutrition for adults.
Everyone needs the same
types of nutrients — such
as vitamins, minerals,
carbohydrates, protein
and fat. Children,
however, need different
amounts of specific
nutrients at different
ages.
Consider these nutrient-dense foods:
• Protein. Choose seafood, lean meat and poultry, eggs, beans, peas, soy products, and unsalted
nuts and seeds.
• Fruits. Encourage your child to eat a variety of fresh, canned, frozen or dried fruits — rather than
fruit juice. If your child drinks juice, make sure it's 100 percent juice without added sugars and limit
his or her servings. Look for canned fruit that says it's light or packed in its own juice, meaning it's
low in added sugar. Keep in mind that one-quarter cup of dried fruit counts as one cup-equivalent
of fruit. When consumed in excess, dried fruits can contribute extra calories.
• Vegetables. Serve a variety of fresh, canned, frozen or dried vegetables. Aim to provide a variety of
vegetables, including dark green, red and orange, beans and peas, starchy and others, each week.
When selecting canned or frozen vegetables, look for options lower in sodium.
• Grains. Choose whole grains, such as whole-wheat bread, oatmeal, popcorn, quinoa, or brown or
wild rice. Limit refined grains such as white bread, pasta and rice.
• Dairy. Encourage your child to eat and drink fat-free or low-fat dairy products, such as milk, yogurt,
cheese or fortified soy beverages.
• Aim to limit your child's calories from:
• Added sugar. Limit added sugars. Naturally occurring sugars, such as those in fruit and milk, are not
added sugars. Examples of added sugars include brown sugar, corn sweetener, corn syrup, honey
and others.
• Saturated and trans fats. Limit saturated fats — fats that mainly come from animal sources of
food, such as red meat, poultry and full-fat dairy products. Look for ways to replace saturated fats
with vegetable and nut oils, which provide essential fatty acids and vitamin E. Healthier fats are
also naturally present in olives, nuts, avocados and seafood. Limit trans fats by avoiding foods that
contain partially hydrogenated oil.
Ages 2 to 3: Daily guidelines for girls and boys

Calories 1,000-1,400, depending on growth and activity level

Protein 2-4 ounces

Fruits 1-1.5 cups

Vegetables 1-1.5 cups

Grains 3-5 ounces

Dairy 2 cups
Ages 4 to 8: Daily guidelines for girls

Calories 1,200-1,800, depending on

growth and activity level

Protein 3-5 ounces

Fruits 1-1.5 cups

Vegetables 1.5-2.5 cups

Grains 4-6 ounces

Dairy 2.5 cups

Ages 4 to 8: Daily guidelines for boys

Calories 1,200-2,000, depending on

growth and activity level

Protein 3-5.5 ounces

Fruits 1-2 cups

Vegetables 1.5-2.5 cups

Grains 4-6 ounces

Dairy 2.5 cups

Ages 9 to 13: Daily guidelines for girls

Calories 1,400-2,200, depending on

growth and activity level

Protein 4-6 ounces

Fruits 1.5-2 cups

Vegetables 1.5-3 cups

Grains 5-7 ounces

Dairy 3 cups

Ages 9 to 13: Daily guidelines for boys

Calories 1,600-2,600, depending on

growth and activity level

Protein 5-6.5 ounces

Fruits 1.5-2 cups

Vegetables 2-3.5 cups

Grains 5-9 ounces

Dairy 3 cups
2.3.2 Dietary requirements for infants

• Infant Nutrition: The First 6

Months
Your baby is about to go through an
amazing growth spurt. In their first
year, babies triple their birth weight.
To grow that much, they need a lot
of nutrients -- more than at any
other time in their life.
Experts say breast milk is the best
source of nutrition for babies during
the first 6 months, but formula can
be a good alternative.
Nutrition and Your Growing Baby:

Calcium . Helps build strong bones and teeth.

Fat. Creates energy, helps the brain develop, keeps skin and hair healthy, and
protects against infections.

Folate. Helps cells divide.

Iron. Builds blood cells, and helps the brain develop. Breast-fed babies should
receive iron supplements.

Protein and carbohydrates. They provide energy and fuel growth.

Zinc. Helps the cells grow and repair themselves

Your baby also needs vitamins such as:

• Vitamin A. Keeps skin, hair, vision, and the

immune system healthy.
•Vitamin B1 (thiamine). Helps the body turn
food into energy.
•Vitamin B2 (riboflavin). Helps the body turn
food into energy, and protects cells from
damage.
• Vitamin B3 (niacin). Helps the body turn
food into energy and use fats and protein.
• Vitamin B6. Keeps the brain and immune
system healthy.
• Vitamin B12. Keeps nerve and blood cells
healthy, and makes DNA -- the genetic
material in every cell.
• Vitamin C. Protects against infections, builds
bones and muscles, and helps wounds heal.
• Vitamin D. Helps the body absorb calcium
from food, and keeps bones and teeth
healthy. Breast-fed babies may need a D
supplement.
• Vitamin E. Protects cells from damage, and
strengthens the immune system.
• Vitamin K. Helps the blood to clot.
2.3.3 Cultural practices and
beliefs about food provisions
• To address the cultural needs of specific groups in the school community.
To expose students to a variety of cuisines.

Maintain level of interaction with the group and explore more cultures.

• Examples:
Asian cuisine varies from country to country. Think how different Japanese, Chinese and Thai foods are. In
general, most Asian cuisines are based around rice and/or noodles, with vegetable dishes and smaller
amounts of meat. They often use soy-based products such as tofu (soy bean curd - wet) and tempeh
(fermented soy bean - dry).
Indian (cook with a lot of herbs, spices and chillies).
Middle Eastern – again there is large variability from country to country but there are a number of similarities.
Some commonly used ingredients include olives and olive oil, pitas (flat breads), honey, sesame seeds, sumac
(lemon flavoured spice), chickpeas, mint and parsley.
Southern European – olives and olive oil, pasta in southern Italy, tomatoes, rice (Greece, risotto, Spain, paella),
meat (lamb and goat) generally well cooked, fish and seafood.

Lead a discussion or conversation on different menu items influenced by religion.

Hindu – regard the cow as sacred; eating beef is a sin.Devout Hindus observe a lacto-vegetarian diet, meaning
no meat and no eggs.

Judaism – food has to be prepared to kosher guidelines.

Orthodox Jews follow the teachings of the Torah. This states that all edible animals must satisfy two
conditions:
1. They must chew their cud (regurgitated food).
2. They must have cloven feet (split hoof).
•
Pigs have cloven feet but do not chew the cud
and so are forbidden. Meat and dairy products
must not be prepared together.

Muslims – Meat must be slaughtered in the

Halal (to the law) manner.

Muslims also exclude the following Haram (not

to the law) foods from their diet. Pig meat,
birds of prey, wild animals, crustaceans,
mollusk blood /blood products, aggressive fish,
fish without scales.

Buddhist – Mostly vegetarian, though

Buddhists may eat meat if it has not been killed
for them specifically.

Christians – For the most part do not let their

beliefs shape their eating habits.
Lent –The 40 days prior to Easter. Until 1967,
every Friday meant fish for dinner for Roman
Catholics because it was deemed to be a day of
sacrifice. Fish rather than meat was to be
served as the main meal of the day. Many
Roman Catholics still observe this on every
Friday during Lent.
• Possible answers to the question “What foods could
you cook on these days?”

Acknowledge that many canteen menus include

these dishes already.
Asian: Stir-fry, sushi, fried rice
Indian: Curry (choose a low-fat variety and/or use
light carnation milk flavored with coconut essence
instead of coconut milk or cream), tandoori chicken
wraps
Middle Eastern: Hummus, pitas, couscous, tabouli
Southern European: Spaghetti bolognaise, lasagne,
risotto

Note: Trainers will need to provide participants with

a list of contacts (dietitians/nutritionists, medical
specialists or other relevant people) who are able to
assist participants to confirm and/or identify, where
appropriate, the dietary and cultural requirements
of different target groups.

In schools with large ethnic populations. Have 1 or 2

culturally appropriate items/dishes on the menu
where possible
•
In schools with smaller numbers of culturally diverse
groups have special ‘ethnic’ days
• Recognize and honor other cultures
• For example: Asian, Indian, Middle Eastern and
South European
 2.3.4 Table etiquette
• What Every Kid Should Know
• Come to the table with clean hands and face.
• Put your napkin on your lap.
• Start eating when everyone else does—or when given the
okay to start.
• Stay seated and sit up straight.
• Keep elbows (and other body parts!) off the table while
eating.
• Chew with your mouth closed and don’t talk until you’ve
swallowed.
• Don’t make bad comments about the food.
• Say “Please pass the…” instead of reaching.
• Chat with everyone at the table.
• Don’t make rude noises like burping or slurping.
• Ask to be excused when finished.
• Thank your host or whoever prepared the meal.
• Offer to help clear the table.
2.3.5 Impact of foods and drinks on dental health

• What You Eat Affects Your Teeth

•
Your mouth, teeth, and gums are more than just
tools for eating. They’re essential for chewing and
swallowing—the first steps in the digestion process.
Your mouth is your body’s initial point of contact
with the nutrients you consume. So what you put in
your mouth impacts not only your general health
but also that of your teeth and gums. In fact, if your
nutrition is poor, the first signs often show up in
your mouth.
• Diet and Tooth Decay
• The foods you eat and the beverages you drink can have a direct
influence on the incidence and progression of tooth decay, depending
upon:
The form of the food—whether it’s liquid, solid, sticky or slow to
dissolve makes a difference.
• How often you eat sugary foods and beverages and how often you eat
or drink acidic foods and beverages.
• The nutritional makeup of the food.
• The combination of the foods you eat and the order in which you eat
them.
• Medical conditions you may have, such as gastrointestinal reflux and
eating disorders, which can increase risk of cavities and weaken teeth.
• Foods That Harm Your Dental Health
• Empty calorie foods such as candy (especially hard or sticky candies like lollipops,
mints, taffy and caramel), sweets like cookies, cakes and muffins, and snack foods
like chips are a cause for dental concern, not only because they offer no nutritional
value, but because the amount and type of sugar that they contain that can adhere
to teeth. The bacteria in your mouth feed off these sugars, releasing acids, and that’s
what leads to tooth decay.

Sugar-containing drinks—soda, lemonade, juice and sweetened coffee or tea (iced or

hot)—are particularly harmful because sipping them causes a constant sugar bath
over teeth, which promotes tooth decay. Learn more about the potentially harmful
oral health effects of drinking acidic and sugary drinks here from the
Indiana Dental Association's Drinks Destroy Teeth.Nutritious, acidic foods like
tomatoes and citrus fruits can have acidic effects on tooth enamel, too, so eat them
as part of a meal, not by themselves. Dried fruits, including raisins, are also good
choices for a healthy diet, but since they are sticky and adhere to teeth, the plaque
acids that they produce continue to harm teeth long after you stop eating them. Opt
for a piece of fresh fruit instead.
• Foods That Benefit Dental Health
• Cheese, milk, plain yogurt, calcium-fortified tofu, leafy greens and almonds, are
foods that may benefit tooth health thanks to their high amounts of calcium
and other nutrients they provide. Protein-rich foods like meat, poultry, fish, milk
and eggs are the best sources of phosphorus. Both of these minerals play a
critical role in dental health, by protecting and rebuilding tooth enamel.

Fruits and vegetables are good choices for a healthy smile since they are high in
water and fiber, which balance the sugars they contain and help to clean the
teeth. These foods also help stimulate saliva production, which washes harmful
acids and food particles away from teeth and helps neutralize acid, protecting
teeth from decay. Plus, many contain vitamin C (important for healthy gums and
quick healing of wounds) and vitamin A (another key nutrient in building tooth
enamel).

Hands down, water—particularly fluoridated water—is the most

tooth-friendly beverage.
References:
• www.clipart.com
• www.vectorstock.com
• www.shutterstock.com
• Cdlb cblm 2018
• www.education.gov.gy
• Personal hygiene for children | healthdirect
• www.healthdirect.gov.au
•
Foods That Affect Your Dental Health - American De
ntal ...
• www.mouthhealthy.org › nutrition › food-tips
•
https://www.westervilledental.com/the-impact-of-f
ood-and-drink-on-your-dental-health
/