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Personal Care Routines

Personal Care Routines

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Personal Care Routines

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  1. Personal Care Routines Early Childhood Environment Rating Scale Standards 9-14 Georgia CTAE Resource Network Instructional Resources Office July 2009

  2. Greeting/Departing • Each child is greeted individually (ex. Staff say “hello” and use child’s name, use child’s primary language spoken at home to say “hello.”) • Children are helped to become involved in activities when they arrive. Help him/her get settled. • Pleasant departure (not rushed, hugs and goodbyes for everyone.) • Children busily involved until departure • Parents are greeted warmly by staff at arrival and departure. • Staff use greeting and departure as information sharing time with parents.

  3. Meals/Snacks • Children should be given nutritious food every 2-3 hours. • Follow USDA Meal guidelines for correct age • The cleaning cloths used for meal time should not have been used for other things. It is best to use disposable cloths. • Wash and sanitize food table before AND after food. • Sanitize means bleach water sprayed and air-dried at least 2 minutes. Adequate to spray, sit 10 seconds, then wipe dry with disposable towel. • Staff must wash hands after cleaning table before serving food. • Turn off faucets using a paper towel. • Most staff sit with children during meals and group snacks. • Children help during meals/snacks. • Pleasant social atmosphere with conversation – casual and friendly. • Child-sized serving utensils and self-help • Children are encouraged to eat independently • Dietary restrictions of families followed • Meals and snacks are times for conversation • Wash hands after meal/snack time

  4. Snack Guidelines:Ages 3-5: choose 2 of the 4 components. • ½ cup milk • ½ cup fruit and/or vegetable • 1 serving grains/bread • ½ slice whole grain bread, cornbread, biscuit, roll or muffin • 1/3 cup whole grain or enriched or fortified cold dry cereal • ¼ cup hot cooked cereal • ¼ cup pasta, noodles or grains • 1 serving meat/meat alternative • ½ oz meat, poultry, or fish • ½ oz protein product or cheese • ½ egg • 1/8 cup cooked dry beans or peas • ½ oz nuts and/or seeds • 1 Tablespoon nut or seeds butters • 2 oz yogurt

  5. Nap/Rest • Nap/rest is scheduled appropriately • Sanitary provisions • Sufficient supervision • Calm, nonpunitive supervision • Children helped to relax • Space conducive to resting • All cots or mats at least 3 feet apart or separated by a solid barrier • Rest schedule is flexible to meet individual needs • Provisions made for early risers and non-nappers

  6. Toileting/Diapering • The sink should be sanitized after use for toileting before using the same sink for other purposes. • Basic provisions provided • Sanitary conditions easy to maintain • Staff and children wash hands after toileting – 10 seconds • Turn off faucets using a disposable paper towel. • Toileting schedule meets individual needs • Adequate supervision and monitoring • Convenient and accessible • Pleasant staff-child interactions • Child-sized toilets and sinks preferred • Self-help

  7. Health Practices • Adequate hand washing (see next slide) • Staff takes action to cut down on germs • Smoking does not take place in center • Procedure used to minimize spread of contagious disease • Exclusion policy • Immunizations • Staff follows same policy • Alerting parents to presence of communicable disease • Children dressed properly for conditions • Staff good models of health practices • Care given to children’s appearance • Children taught to manage independent health practices • Individual toothbrushes and paste labeled and stored, used at least once during full-day programs

  8. Arrival After touching trash cans/lids or floor After cleaning After any contamination After using sand After being outside After paint or glue After gardening Before and after cooking activities After playing with pets Before and after water play After sneezing or coughing near hands After wiping noses Before and after sunscreen Before and after dealing with cuts, scrapes, or other health needs After cleaning body fluid After toileting Handwashing Requirements

  9. Safety Practices • No major safety hazards indoors or outdoors • Adequate supervision • Essentials needed to handle emergencies • Staff anticipate and take action to prevent safety problems • Staff explain reasons for safety rules to children • Play areas arranged for safety • Children generally follow safety rules

  10. Indoor Safety Problems: • Missing safety caps on electrical sockets • Loose electrical cords • Heavy objects or furniture child can pull down • Medicines, cleaning materials, and other dangerous substances not locked away • Pot handles on stove accessible • Stove controls accessible • Water temperatures too hot • Mats or rugs that slide • Unprotected hot stove • Open stairwells accessible • Play areas in front of doors

  11. Outdoor Safety Problems: • Tools not meant for children use accessible • Any substance labeled “keep away from children” not locked away • Sharp or dangerous objects present • Unsafe walkways or stairs • Easy access to road • Hazardous trash accessible • Play equipment too high, not well maintained, unanchored • Play equipment poses threat of entrapment, injury from pinchpoints, or projections

  12. Questions... • Could you describe what happens each day when the children and parents arrive and leave? • What do you do if children have food allergies of families have dietary restrictions? • Please describe how nap or rest is handled. • What do you do if children are tired before naptime, have trouble settling down, or wake up early? • How do you ensure that children have necessary immunizations? • Are staff required to have TB tests? How often? • What are your health requirements for children and staff? • Do you talk about safety with children? What kinds of things do you discuss?