It’s impossible to avoid news about the Coronavirus (COVID-19) these days, and as child care leaders and providers, you are no doubt getting questions from parents about it. You are also probably wondering, how do I, as a child care provider, prevent Coronavirus from impacting the children in my care? What would I do if Coronavirus showed up in my community or child care facility?  

The Problem

Providers play a critical role in helping identify children with developmental concerns – if they have the right knowledge and training.

Added Sugars Intake among US Infants and Toddlers 

Herrick, K.A., Fryar, C.D., Hamner, H.C., Park, S., and Ogden, C.L. Journal of the Academy of Nutrition and Dietetics (January 2020). 

Background: Eating and drinking foods with added sugars has been associated with several health conditions including asthma, obesity, dental cavities and high blood pressure in children. The current national guidelines for nutrition only provide recommendations for people over the age of 2. This study looks at added sugar consumption rates among infants and toddlers by race, age, sex and family education and income level. 

Imagine being four-years-old and losing your favorite stuffed animal and familiar routines because your home was destroyed by a flood. You watch your parents cry and keep asking, “When can we go home? I want my stuffed tiger.” You do not exactly understand what is happening, but you are sad and scared.

Introduction 

Caring for infants and toddlers is a big responsibility under "normal" conditions. However, when something unforeseen happens, such as a natural disaster or emergency event, caring for children becomes an even greater responsibility. 

Understanding Food Allergy Education Needs in Early Childhood Schools 

Fierstein, J.L., Chadha, A.S., Valaika, S.S., and Gupta, R.S. Annals of Allergy, Asthma & Immunology (November 2019). 

Background: Food allergies affect 5.6 million children in the United States, including about 8% of pre-Kindergarten children. Children in early care and education programs are at a particularly high risk for allergic reactions due to cross-contamination of foods, label-reading errors, and accidental ingestion. Early childhood educators need to be trained in how to manage food allergy risks and respond to allergic reactions, but much of the training they receive is modified from trainings for school-age teachers. This study looks at how often early childhood educators manage food allergies and what they need from food allergy trainings.