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Nutritional Disorders of Children

Course Description

Target Audience: Social workers, counselor, and other mental health professionals.

Course Content Level: Advanced

Number of CE Hours: 10

Type of CE hours: General

Delivery format: Reading based asynchronous distance learning.

Course completion requirements:
How to Obtain Continuing Education Credit
Please follow the steps below to obtain the necessary contact hours of home study continuing
education credit:

1. Read course objectives.
2. Study the course text:

3. The questions for the final examination are attached here. Answer these questions by marking
your Scantron card:
Write your name on every Scantron card in the space provided. Also write the exam title
in the space marked “Subject”.
True/false examination Mark the Scantron card as follows: Use A for true answers, B for
false answers. Disregard C, D and E.
Multiple-choice questions Choose the letter of the correct answer and mark the Scantron
card accordingly.
Marking the Scantron card Use No. 2 pencil only. Make dark marks. Erase completely to
change.
4. Complete the licensure information on the examination sheet.

5. Return the scantron card, examination sheet and student evaluation of the course.
You’ll need 70% correct score on the post-test for successful completion of the course.

6. Retain a copy of the answers for your record.
Homestead Schools, Inc. is solely responsible for the quality and content of this CE
program and for the selection of its instructor/author, and receives no outside financial
support in the preparation, presentation or implementation of its CE activities.
The sponsor has no affiliation with companies whose products or services are mentioned
in this course material; they are mentioned only for their educational and
informational value. The sponsor’s sole source of revenue is the tuition paid by
participants like you in its CE program.

Instructor Credentials: N/A

ACE Provider Approval Statement: Homestead Schools, Inc., 1070, is approved to offer social work continuing education by the Assoiciation of Social Work Boards (ASWB) Approved Continuing Education (ACE) program. Regulatory boards are the final authority on courses for continuing education credit.
ACE provider approval period: 4/2/2023-4/2/2026. Social workers completing this course receive 10 General continuing education credits.

ADA Accomodations: Homestead Schools, Inc. ensures that its facilities accommodate and are accessible according to the standards of the Americans with Disabilities Act.

Cancellation/Refund Policy: Should you need to cancel your order or if you are not satisfied with the quality of our course material, you can return the course (before a certificate is issued) within 90 days and receive a prompt and full refund (less shipping and handling.)

Course last updated: December, 2024

Learning Objectives

After completing this course you will be able to:

Part I: Screening and Follow-up
  1. Plan a screening program aimed at identifying individuals in a community likely to be at nutritional risk.
  2. Formulate questions about diet and eating habits of children.
  3. Describe proper procedure to be employed to measure height and weight of children.
  4. Analyze and interpret assessments of small size for age or low weight for height measurements.
  5. Provide interpretation of excess weight for height.
  6. Describe the procedure for measurement of skin fold thickness.
  7. List desired hemoglobin concentration in children of various ages.
  8. Formulate an interview questionnaire by nutritionist.
Part II: Prevention of Common Disorders

Chapter 1: Prevention of Obesity

  1. Define obesity.
  2. Describe three factors that provide early prediction of later obesity.
  3. Explain hyperplasia of adipose tissue.
  4. Discuss clinical studies that have correlated the imbalance between energy intake and energy expenditure to obesity.
  5. Discuss the importance of establishing early good eating habits.

Chapter 2: Diet and Atherosclerosis

  1. Define atherosclerosis. Discuss the controversy surrounding atherosclerosis and the management of diet in early childhood.
  2. Discuss opinions opposing and favoring change in children’s diets.
  3. Discuss the potential hazards of altering diets of infants and children.
  4. Chapter 3: Prevention of Dental Caries
  5. Identify 3 prerequisites for production of dental caries.
  6. Discuss the epidemiology of dental caries.
  7. Discuss how various dietary factors affect the incidence of dental caries.
  8. List in the order of importance, cariogenicity factors of 6 dietary habits.
  9. Describe how various carbohydrates serve as substrates for the production of plaque and organic acids.
  10. List foods to be avoided by children between meals.
  11. Describe the “nursing bottle caries” and its causative factors.
  12. Describe how fluoride helps protect teeth against caries.

Chapter 4: Prevention of Iron-Deficiency Anemia

  1. Define iron deficiency anemia in infants and children.
  2. List 3 groups in which the concentrations of hemoglobin are below the normal range.
  3. Describe the iron requirement for male and female children in various age groups.
  4. Describe the absorption rates of iron naturally present in foods from animal sources and vegetable sources.
  5. Distinguish between absorption of hemeiron and non-hemeiron.
  6. Discuss means of achieving dietary requirements for infants, preschool children, school age children, males-years of age, and females-years of age

Course Contents

  • Foreword
  • Preface
  • PART ONE: SCREENING AND FOLLOWUP
  • Information about the community
  • Information about the family and the child
  • Questions about diet and eating habits
    • Questionnaire I-Infants
    • Questionnaire II-Preschool children and young school-age children whose parent or caretaker will answer for them
    • Questionnaire III-School-age children and adolescents who answer the questions themselves
  • Physical findings
  • Dental inspection
  • Height (or length) and weight
  • Head circumference
  • Skinfold thickness
  • Laboratory studies
  • Roentgenograms
  • Summary
  • References
  • Appendix
  • PART TWO: PREVENTION OF COMMON DISORDERS
  • CHAPTER 1. PREVENTION OF OBESITY
  • Samuel J. Fomon and Ekhard E. Ziegler
    • Definition
    • Early prediction of later obesity
    • Energy intake and expenditure
    • Establishing habits
    • Summary
  • CHAPTER 2. DIET AND ATHEROSCLEROSIS
  • Samuel J. Fomon
    • Definition, pathogenesis and general considerations
    • The current controversy
    • Familial hyperlipoproteinemia
    • Summary
  • CHAPTER 3. PREVENTION OF DENTAL CARIES
  • Samuel J. Fornon and Stephen H. Y. Wei
    • Foods and feeding
    • Cleaning the teeth
    • Fluoride
    • Establishing habits
    • Summary
  • CHAPTER 4. PREVENTION OF IRON-DEFICIENCY ANEMIA
  • Samuel J. Fornon, Ekhard E. Ziegler and Thomas A. Anderson
    • Definitions
    • Prevalence
    • Iron requirements
    • Absorption of iron
    • Dietary intake of iron
    • Means of achieving dietary requirements