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High School CTE Utah Standards

4253 standards - Utah standards

These are the official High School CTE Utah standards — the exact codes and student expectations high school teachers are required to teach and Utah state test assesses. Browse every standard below, then generate a print-ready, standards-aligned worksheet, lesson plan, exit ticket, or assessment for any of them in seconds.

Baking & Pastry (2020): Grades 9-12

1

Consistently demonstrate workplace safety, food safety, and sanitation techniques.

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1.1

Review established safety rules and guidelines in a work environment.

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1.2

Review health and hygiene requirements for food handling.

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1.3

Review food-borne illness and prevention.

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2

Explore the baking and pastry industry, education, and career opportunities.

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2.1

Explore the baking and pastry educational opportunities

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2.1.1

American Culinary Federation (ACF)

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2.1.2

Retail Baking of America (RBA)

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2.1.3

Certifications range from novice to master’s level, with a variety of specializations.

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2.2

Analyze the career opportunities available in the baking and pastry industry.

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2.2.1

Entrepreneurship

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2.2.10

Commercial

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2.2.2

Restaurants

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2.2.3

Gourmet Shops

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2.2.4

Cafes

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2.2.5

Specialized confectioners

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2.2.6

Corporations

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2.2.7

Wholesale Bakeshops

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2.2.8

Hotels

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2.2.9

Grocery Stores

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3

Apply necessary skills for baking and pastry production.

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3.1

Employ proper measuring techniques.

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3.1.1

Utilize weights and measures by demonstrating proper scaling and measurement.

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3.1.2

Compare and contrast volume and weight measurements.

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3.1.3

Select the appropriate tools for the task.

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3.1.4

Apply the baking formulas (Bakers’ Percentage)

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3.1.5

Examine the difference between standardized recipes and traditional recipes.

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3.2

Define terms related to baking and pastry methods, processes, and techniques.

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3.2.1

Docking

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3.2.10

Gelatinization

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3.2.11

Proof

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3.2.12

Oven Spring

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3.2.13

Gluten

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3.2.14

Batter

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3.2.15

Dough

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3.2.16

Meringue

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3.2.17

Pasteurized

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3.2.18

Streusel

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3.2.19

Puree

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3.2.2

Blind Baking

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3.2.20

Review mise en place techniques

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3.2.21

Prepare a sequence and prioritized timeline.

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3.2.22

Discuss the importance of planning and preparation in baking and pastry (Inventory of ingredients and equipment)

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3.2.3

Tempering

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3.2.4

Fold in

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3.2.5

Cut in

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3.2.6

Cream

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3.2.7

Blooming

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3.2.8

Caramelization

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3.2.9

Leavening

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3.3

Explore the equipment utilized by the baking and pastry industry.

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3.3.1

Explore oven types and benefits of use.

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3.3.2

Explore large production equipment utilized in baking and pastry.

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4

Demonstrate yeast bread preparation skills.

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4.1

Discuss the types of flours and yeasts used in baking and pastry.

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4.1.1

Review common baking ingredients.

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4.1.2

Compare and contrast the variety of flours and uses for each.

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4.1.2.1

Dietary needs (Celiac & Gluten intolerance)

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4.1.2.2

End Product (Crumb)

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4.1.3

Compare and contrast types of yeasts used in baking.

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4.1.3.1

Dry yeast (Active & Instant)

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4.1.3.2

Cake Yeast (fresh)

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4.1.3.3

Preferments

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4.2

Analyze the difference between the types of yeast dough and mixing methods.

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4.2.1

Enriched Dough (challah, brioche, crescent, sweet dough)

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4.2.2

Lean Dough (French bread, sandwich bread, pizza crust, bagels, pita)

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4.2.3

Practice the stages of proper mixing.

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4.2.3.1

Pick up period

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4.2.3.2

Blending of ingredients

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4.2.3.3

Clean up

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4.2.3.4

Initial Development

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4.2.3.5

Final Period

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4.2.4

Straight Mixing Method

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4.2.5

Sponge Mixing Method

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4.2.6

Brioche Mixing Method

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4.2.7

Completion of dough preparation.

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4.2.7.1

Fermentation

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4.2.7.2

Shaping

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4.2.7.3

Panning

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4.2.7.4

Proofing

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4.2.7.5

Baking

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4.2.7.6

Finishing

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4.3

Discuss proper holding and storage of yeast breads.

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4.3.1

Cooling

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4.3.2

Packaging (Paper, Plastic)

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4.3.3

Refrigeration vs. Freezing

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4.3.4

Sustainability (Usable waste - bread pudding, croutons)

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5

Explore and produce a variety of fillings.

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5.1

Demonstrate the production and use of a cream filling.

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5.1.1

Stirred Custard/Pudding

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5.1.2

Curd

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5.1.3

Pastry cream (Explore the fillings that can be produced from a pastry cream)

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5.1.3.1

Mousse

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5.1.3.2

Bavarian Cream

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5.1.3.3

Ice Cream

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5.1.3.4

Baked Custard

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5.1.3.5

Pie filling

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5.1.3.6

Bread Pudding

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5.1.3.7

Crème Brulèe

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5.1.3.8

Flan

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5.2

Demonstrate the production and use of a fruit filling.

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5.2.1

Whole fruit filling (Apple Pie)

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5.2.2

Macerated fruit filling (Compote, Jam/jelly)

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5.3

Demonstrate the production and use of baking and pastry finishes.

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5.3.1

Icing

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5.3.2

Glazes

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5.3.3

Sauces

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5.3.4

Ganache

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5.3.5

Marzipan

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6

Explore a variety of pastry doughs.

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6.1

Differentiate between the four types of pastry doughs.

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6.1.1

Short Dough (tart crust, short bread)

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6.1.2

Flaky Dough (traditional pie crust)

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6.1.3

Pâte á Choux (eclairs, cream puff)

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6.1.4

Laminate Dough (danish, puff pastry, croissant)

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7

Explore a variety of cake preparations and finishes.

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7.1

Explore the preparation techniques of cake batters.

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7.1.1

Mixing methods

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7.1.1.1

Blending method

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7.1.1.2

Creaming method

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7.1.1.3

Two-stage method (muffin method)

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7.1.1.4

Foaming method

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7.2

Explore assembling and finishing techniques of cakes.

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7.2.1

Layered

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7.2.2

Filled

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7.2.3

Glazed

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7.2.4

Iced/frosted/decorated

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7.3

Discuss proper holding and storage of cakes.

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7.3.1

Cooling

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7.3.2

Packaging (Paper, Plastic)

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7.3.3

Storage

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7.3.4

Sustainability (Reuses of cake - cake pops, trifle)

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8

Explore a variety of cookies.

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8.1

Differentiate between the six mixing methods for cookies.

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8.1.1

Drop (chocolate chip, oatmeal)

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8.1.2

Bar/Sheet (lemon bar, brownie)

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8.1.3

Rolled/Cut Out (sugar, gingerbread cookie)

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8.1.4

Molded (Spritz, almond crescent)

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8.1.5

Twice baked (biscotti)

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8.1.6

Piped (Macarons)

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8.2

Discuss proper holding and storage of cookies.

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8.2.1

Cooling

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8.2.2

Packaging (Paper, Plastic)

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8.2.3

Storage

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Basic Digital Photography

1

Students will have knowledge of the history of photography.

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1.1.1

History of Photography

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1.1.2

History of Digital Photography

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1.1.3

Brief history of Adobe Photoshop.

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1.1.4

Introduction to Digital Photography.

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1.1.4.a

Differences in film and digital photography (how they record images)

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1.1.4.b

How light works in photography (primary colors of light)

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1.1.4.c

Demonstrate an understanding of how pixels are used in digital photography

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10

Students will gain an understanding of the careers available in the field of photography.

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10.1

Cover the possible career options in the field of photography.

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11

Students will understand the importance of career readiness skills as it relates to the workplace and outlined in the SkillsUSA Framework – Level 1.

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11.1

Understand and demonstrate the attitude of cooperation.

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11.1.a

Develop awareness of cultural diversity and equality issues.

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11.1.b

Demonstrate effective communication with others.

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11.1.c

Apply team skills to a group project.

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11.1.d

Identify and apply conflict resolution skills.

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11.2

Understand and demonstrate the ability of being resourceful and innovative.

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11.2.a

Discover self-motivation techniques and establish short-term goals.

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11.2.b

Measure/modify short-term goals.

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11.2.c

Review a professional journal and develop a three- to five-minute presentation.

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11.3

Plan for your future career.

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11.3.a

Complete a self-assessment and identify individual learning styles.

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11.3.b

Define future occupations.

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11.3.c

Identify the components of an employment portfolio.

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11.3.d

List proficiency in program competencies.

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11.3.e

Complete a survey for employment opportunities.

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11.3.f

Create a job application.

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11.3.g

Assemble your employment portfolio.

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11.3.h

Employability skills: evaluate program comprehension.

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11.4

Understand and demonstrate the ability to manage a project.

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11.4.a

Apply team skills to a group project.

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11.4.b

Observe and critique a meeting.

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11.4.c

Demonstrate business meeting skills.

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11.4.d

Explore supervisory and management roles in an organization.

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11.4.e

Identify and apply conflict resolution skills.

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11.4.f

Demonstrate evaluation skills.

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11.4.g

Manage a project and evaluate others.

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2

Students will be able to understand and apply the multi-step process of “workflow”.

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2.1

Identify the multi-step process of workflow in image capture.

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2.1.a

Check settings (mode, memory card, battery, etc.)

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2.1.b

Holding the camera (steady, shoot, and format)

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2.1.c

Composition

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2.1.d

Focus (auto or manual)

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2.1.e

Exposure (auto or manual – aperture and shutter priority)

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2.1.f

Light metering

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2.1.g

Flash (on or off)

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2.1.h

Capturing the image

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2.1.i

Verify correct exposure or adjust and reshoot (histogram, overexpose, underexposed)

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2.2

Identify the multi-step process of workflow as it relates to image editing.

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2.2.a

Image transfer (downloading files to a computer)

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2.2.b

Image management (organizing files, photo selection, and managing folders)

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2.2.c

Create a contact sheet (using any of the following programs: Photoshop, Lightroom, Bridge)

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2.2.d

Basic image editing (straighten, rotate, limited crop, adjust tonal range, contrast, and color correction)

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2.3

Identify the multi-step process of workflow as it relates to image output.

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2.3.a

Size/resolution for intended purpose (web, presentation or print)

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2.3.b

Cloud storage (Dropbox, Google Drive, Web Services)

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3

Students will be able to identify different types of digital cameras, the location of their basic components, and the benefits and drawbacks of each type.

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3.1

Mobile devices/action cameras (camera phones, tablets, GoPro).

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3.2

Digital point and shoot cameras.

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3.3

Digital single-lens reflex (DSLR) cameras.

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3.4

Mirrorless inter-changeable lens cameras (MILC).

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4

Students will demonstrate the appropriate use of the camera controls on a digital camera.

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4.1

Exposure modes (auto, shutter priority, aperture priority, program, manual).

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4.2

Pre-programmed modes (landscape, action, portrait, macro, night).

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5

Students will be able to use and identify memory devices and file types associated with digital cameras and scanners.

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5.1

Demonstrate an understanding of digital file formats as they pertain to image capture (i.e. RAW, TIFF, JPEG).

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5.2

Demonstrate an understanding of compression in digital file sizes as they pertain to image capture (i.e. extra fine, fine, basic, and normal).

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5.3

Demonstrate and understanding of the difference between high and low resolution and how they are linked to Pixelization (Intended use of photograph i.e. print, email, photo sharing).

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5.4

Identify common memory cards and camera compatibilities (I.e. Compact Flash, SD, Micro SD, XD, and internal storage).

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5.5

Identify necessary equipment used for downloading images to a computer (i.e. cables, card readers).

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5.6

Properly download files from the camera computer.

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5.7

Demonstrate an understanding of how to scan an image for use with a computer (flatbed scanner, film scanner, negative scanner).

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6

Students will be able to understand and operate a point and shoot camera or DSLR.

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6.1

Identify basic digital camera parts and their functions (i.e. viewfinder or LCD monitor, lens, mode dial, shutter release, etc.).

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6.2

Understand focal length and optical versus digital zoom.

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6.3

Use of a tripod or other steady shoot method when it is appropriate.

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6.4

Identify the need and appropriate use of an on-camera flash.

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6.5

Identify the difference between shutter priority and aperture priority.

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6.6

Identify some of the basic differences between digital Point and Shoot and DSLR cameras (i.e. size, weight, and lens options).

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6.6.a

Camera memory buffer

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6.7

Identify differences in types of photographic lenses for a DSLR (Wide 10-35mm, Standard 50-70mm, Telephoto 80amm and above).

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7

Students will be able to demonstrate basic proficiency in the use of Adobe Photoshop.

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7.1

Demonstrate how to use Photoshop to set size and resolution for images based on the intended use of the image (web, print).

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7.10

Demonstrate the use of selection tools (i.e. marquee, lasso, magic wand, quick selection tool).

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7.11

Demonstrate different imaging file types and know their intended use (.psd .jpeg .png).

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7.2

Demonstrate tonal adjustments (i.e. histogram, Brightness and Contrast, Shadow/Highlight correction, Levels, Dodge and Burn Tool).

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7.3

Demonstrate color correction (i.e. color balance, hut/saturation, and levels).

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7.4

Demonstrate cropping (i.e. cropping, straightening, and perspective).

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7.5

Demonstrate techniques for photo retouching (i.e. healing brushes, red eye, clone stamp).

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7.6

Demonstrate and use the Layers pallet (i.e. active layer, layer order, creating and deleting layers, and Opacity).

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7.7

Demonstrate the black and white conversion process in Photoshop.

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7.8

Demonstrate effective use of undo and redo (i.e. history pallet, step forward or backward).

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7.9

Demonstrate the use of the Transform tool (i.e. scale, rotate, skew, flip, and distort).

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8

Students will be able to understand and demonstrate the elements of composition.

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8.1

Demonstrate Simplicity/Emphasis as an element of composition.

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8.2

Demonstrate Rule of Thirds as an element of composition.

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8.3

Demonstrate Perspective as an element of composition (worms-eye, birds-eye)

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8.4

Demonstrate Leading Lines as an element of composition.

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9

Students will be able to understand and practice copyright laws, ethics and legal issues dealing with photography as identified in United States Code Title 17 Chapter 1 Section 101.

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9.1

Define copyright.

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9.2

Other definitions:

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9.2.a

Audiovisual works

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9.2.b

Computer program

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9.2.c

Copies

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9.2.d

Copyright owner

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9.2.e

Digital Transmission

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9.2.f

Financial gain

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9.2.g

Pictorial, graphic, and sculptural works

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9.2.h

Works of visual art

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9.3

Practice ethics and rules governing photojournalism (i.e. Editorial content must not be changed).

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9.4

Practice correct usage of copyright laws (i.e. the right to reproduce, manipulate, distribute, plagiarize or exhibit another photographer’s work outside of fair use provisions).

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9.4.a

Time limitations

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9.4.b

Portion limitations

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9.4.c

Text material

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9.4.d

Illustrations and photographs

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9.4.e

Copying and distribution limitations

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9.5

Demonstrate understanding of ethics related to social and legal issues in subject choice (i.e. model releases, image appropriateness, and cultural sensitivity).

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Business Communication 1: Grades 10-12 (2022)

Demonstrate proper phone technique.

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Practice following oral directions and taking notes.

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Watch or participate in a business meeting and take notes

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Performance Skills (choose one): Students will practice listening skills.

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Have students evaluate email or another piece of writing looking for grammar, purpose, audience, and layout.

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Compose and send either a good news or a bad news email

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Performance Skills (choose one): Students will demonstrate their understanding of effective written communication

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Evaluate cadence, enunciation, pronunciation and tone

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Analyze a famous speech

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Plan and present short presentations

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Performance Skills: Practice and use oral communication skills. This includes the following:

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Give a specific example of a communication barrier in business

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Demonstrate how altering non-verbal communication can change a message.

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Practice nonverbal forms of communication.

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Performance Skills (choose one): Demonstrate nonverbal communication. This includes the following:

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Use bias-free language.

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Tailor a presentation to an audience

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Clearly identified audience

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Performance Skills: Create a presentation on any subject that shows the following

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1

Effective communication-Students will understand that effective communication results in the receiver understanding the intended message.

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1.1

Recognizing the purpose of a message

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1.1.a

Political

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1.1.b

Commercial

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1.1.c

Social

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1.1.d

Personal

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1.1.e

Education

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1.2

Understand and identify how the audience and situation affects style and tone.

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1.2.a

Recognize when to use communication channels based on audience

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1.2.a.1

Friends

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1.2.a.2

Boss/Supervisor

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1.2.a.3

People you supervise

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1.2.b

How appearances (visual aides and dress for example) impact message

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1.3

Barriers to effective communication

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1.3.a

Identify barriers to communication.

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1.3.a.1

Organizational barriers: the hindrances in the flow of information among the employees that might result in a commercial failure of an organization.

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1.3.a.2

Physical barriers: an element or a physical factor that acts as a distraction to hinder the flow of communication

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1.3.a.3

Physiological barriers: the limitations of the human body and the human mind (memory, attention, and perception)

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1.3.a.4

Language barriers: Obstacles like the lack of knowledge of a specific language that obstructs communication.

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1.3.a.5

Cultural barriers: an issue arising from a misunderstanding of meaning, caused by cultural differences between sender and receiver.

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1.3.a.6

Psychological barriers: the influence of the psychological state of the communicators (sender and receiver) which creates an obstacle for effective communication.

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1.3.a.7

Technology barriers: any miscommunication caused by technology integration, slow internet, lack of training on technology or other technology based interferences.

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1.3.b

Use bias-free language to develop responsible ways of thinking and acting. Bias-free language does not discriminate and therefore includes all audience members in a fair and friendly manner.

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2

Effective communication includes recognizing non-verbal cues, choosing the message, and recognizing barriers to communication. Students will identify and demonstrate effective non-verbal communication.

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2.1

Nonverbal communication is the transfer of information through the use of body language including eye contact, facial expressions, gestures and more.

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2.1.a

Recognize the effect of nonverbal communication

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2.1.a.1

Facial Gestures

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2.1.a.2

Hand gestures

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2.1.a.3

Body language

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2.1.a.4

Mannerisms

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2.1.a.5

Eye contact

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3

Communication Skills- Students will develop and practice effective spoken communication skills. Spoken Communication- refers to the production of spoken language to send an intentional message to a listener, especially in contrast to using gestures or mannerisms (non-verbal communication).

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3.1

Understand correct use of the following components/characteristics of spoken language

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3.1.a

Pronunciation: how you say a word. This includes emphasizing different syllables, words, or phrases. Pronunciation can vary based on geography or tradition.

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3.1.b

Enunciation: to pronounce a word clearly; articulating every syllable of the word

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3.1.c

Tone: is the inflection, the rise and fall of the sound, such as ending a question in a higher pitch. Often conveys specific emotions to the listener. Can include volume.

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3.1.d

Cadence: rhythmic flow of a sequence of sounds or words, including pauses.

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3.2

Understand how to create an effective spoken presentation

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3.2.a

Prepare thoroughly and plan your message

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3.2.b

Consider your audience

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3.2.c

Avoid reading your presentation

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3.2.d

Dress appropriately

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3.2.e

Introduce yourself and your topic

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3.2.f

Speak clearly using projection to reach the back row

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3.2.g

Have confidence, make eye contact and use your space

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3.2.h

Be careful with filler words

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3.2.i

Summarize and end strong

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3.2.j

Be prepared to answer questions

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4

Written Communication- Students will produce effective written communication documents.

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4.1

Use digital tools to identify and correct common grammatical errors

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4.1.a

Misspelled and misused words

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4.1.b

Run on sentences or fragments

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4.1.c

Proper capitalization (proper nouns, I, start of sentences)

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4.1.d

Improper punctuation (when to use semicolons, colons, commas, and periods)

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4.2

Use effective writing to produce emails appropriate to task, purpose, and audience.

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4.2.a

Appropriate use of salutation and opening of an email

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4.2.b

Use correct tone and professionalism (etiquette) for the audience and intended message

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4.2.b.1

everyday/routine/good news

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4.2.b.2

sales/persuasive

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4.2.b.3

bad news/refusal messages

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4.2.c

Appropriate use of complimentary close

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4.2.d

Understand the use of e-mail attachments

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4.2.e

Editing (read it through) before publishing/send

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4.3

Know how to access and select the appropriate templates for document design

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4.3.a

Explore available templates - in google, microsoft, or other web resources

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4.3.b

Understand the importance and need for document layout

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4.3.c

Know which templates will enhance your message

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5

Listening Skills- Students will develop and practice proficient listening skills in the workplace- including phone calls, video calls, and in person.

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5.1

Understand how to follow directions and listen attentively

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5.1.a

Take accurate notes

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5.1.b

Ask questions

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5.1.c

Follow directions

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5.1.d

Make eye contact and exhibit other non-verbal cues, such as nodding, and smiling

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5.2

Demonstrate the proper use of telephone and video call techniques

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5.2.a

Speak clearly and take part in conversation

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5.2.b

Be aware of your background, muting self or turning off camera

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5.2.c

Be courteous- professional in chat, not texting during meetings, etc.

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5.2.d

Leave effective messages including contact information- spoken slowly

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5.2.e

Reply to messages in a timely manner

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Child Development

CD 1

Students will evaluate parenting roles and responsibilities.

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CD 1.1

Recognize the characteristics and responsibilities of parenting.

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CD 1.1a

Identify the importance of children in society.

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CD 1.1b

Evaluate the rights of children.

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CD 1.1c

Evaluate parenting responsibilities as they relate to children’s rights.

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CD 1.1d

Recognize that early childhood experiences impact individuals as adults.

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CD 1.1f

Discuss ways parenting skills can be developed.

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CD 1.1h

Analyze the importance of literacy in building the parent/child relationship, as well as enhancing children’s areas of development (This standard may be integrated into strands 4, 5, & 6.)

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CD 1.2

Explain the importance of nature and nurture.

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CD 1.2a

Discuss nature (genetics/heredity) and its implications.

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CD 1.2b

Evaluate the impact of nurturing upon all aspects of development.

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CD 1.3

Identify factors influencing the development of self-concept.

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CD 1.3a

Define self-concept.

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CD 1.3b

Discuss ways self-concept impacts development

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CD 1.3c

Explore the four components of the self-concept cycle

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CD 1.3d

Identify the influences that affects the development of low and high self-concepts

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CD 1.3e

Discuss ways to promote positive self-concepts in children.

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CD 2

Students will identify growth and development. (Standards may be integrated into each developmental age under Strands 4 and 5.)

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CD 2.1

Identify patterns and areas of growth and development.

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CD 2.1a

Identify the basic concepts and patterns of growth and development

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CD 2.1b

Identify and analyze the five areas of development

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CD 2.1c

Describe the interrelationships between physical, cognitive, social, emotional, and moral aspects of developing the whole child

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CD 2.2

Identify the characteristics of selected developmental theories.

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CD 2.2a

Recognize that the study of child development is based on research.

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CD 3

Students will identify characteristics of birth defects, pregnancy, prenatal care and development, and childbirth.

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CD 3.1

Identify genetic and environmental factors influencing birth defects and prenatal care.

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CD 3.1a

Analyze the influence and effects of genetics/heredity

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CD 3.1b

Define dominant and recessive genes.

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CD 3.1c

Specify lifestyle factors that minimize environmental birth defects.

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CD 3.1d

Identify the role of folic acid in the prevention of Spina Bifida

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CD 3.1e

Identify genetic and environmental factors influencing birth defects.

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CD 3.1f

Explain the role of prenatal testing in the detection of birth defects

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CD 3.2

Identify the parts and functions of the female and male reproductive systems.

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CD 3.2a

Parts and functions of the female reproductive system

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CD 3.2b

Parts and functions of the male reproductive system

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CD 3.3

Explain the characteristics of pregnancy.

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CD 3.3a

Analyze the health risk of teen pregnancy.

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CD 3.3b

Explain ovulation and conception

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CD 3.3c

Identify the early signs and symptoms of pregnancy.

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CD 3.3d

Identify common discomforts occurring during pregnancy.

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CD 3.3e

Identify potential pregnancy complications

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CD 3.3f

Discuss the importance of early and on-going prenatal care.

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CD 3.4

Identify characteristics of prenatal development.

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CD 3.4a

Outline the stages occurring during prenatal development

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CD 3.4b

Define and discuss prenatal terminology

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CD 3.4c

Identify the prenatal development occurring during each trimester.

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CD 3.4d

Discuss multiple births

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CD 3.5

List the events in the childbirth process.

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CD 3.5a

Define childbirth terms

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CD 3.5b

Outline the three stages of labor.

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CD 3.5c

Discuss delivery options.

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CD 3.5d

Anesthesia

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CD 3.5e

Obstetrician: doctor trained to deliver the baby

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CD 3.5f

Describe possible complications that may occur during childbirth

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CD 4

Students will explain the growth and development of the neonate (newborn) and infant.

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CD 4.1

Describe the growth and development of the neonate (newborn).

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CD 4.1a

Identify the physical characteristics and needs of the neonate.

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CD 4.1b

The Newborn's Senses

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CD 4.1c

Behavior

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CD 4.1d

Explain the Apgar test

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CD 4.1e

Identify the function of fontanels.

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CD 4.2

Describe the growth and development of the infant.

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CD 4.2a

Define nurturing and bonding and discuss the importance of the bonding process

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CD 4.2b

Identify the physical development of the infant.

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CD 4.2c

Describe the emotional and social development of the infant.

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CD 4.2d

Describe the cognitive development of infants

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CD 4.2e

Examine the reasons for infant crying and how to meet those needs.

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CD 4.2f

Describe sudden infant death syndrome (SIDS) and prevention strategies.

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CD 5

Students will explain the growth and development of toddlers and preschoolers.

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CD 5.1

Describe the growth and development of the toddler.

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CD 5.1a

Describe the physical characteristics and skills of toddlers.

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CD 5.1b

Discuss the role of nutrition in physical development.

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CD 5.1c

Discuss readiness for appropriate toileting practices

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CD 5.1d

Describe the social and emotional characteristics of toddlers.

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CD 5.1e

Describe cognitive development of the toddler

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CD 5.1f

Describe language development during the toddler stage.

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CD 5.1g

Discuss the types and role of play for toddler age children.

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CD 5.2

Describe the growth and development of the preschooler.

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CD 5.2a

Describe the physical characteristics and skills of the preschooler.

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CD 5.2b

Describe the social and emotional characteristics of the preschooler.

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CD 5.2c

Describe the cognitive development of the preschooler

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CD 5.2d

Discuss how to teach moral behavior to the preschooler.

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CD 6

Students will practice age-appropriate positive guidance techniques and strategies for coping with challenging situations. (Standards may be integrated into each developmental age under Strands 4 and 5.)

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CD 6.1

Analyze appropriate positive guidance techniques and identify parenting styles.

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CD 6.1a

Define guidance, discipline, and punishment.

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CD 6.1b

Distinguish between punishment and discipline/guidance techniques.

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CD 6.1c

Identify common reasons children misbehave.

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CD 6.1d

Discuss reasons and guidelines for setting limits.

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CD 6.1e

Compare natural and logical consequences.

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CD 6.1f

Discuss guidelines for using positive guidance techniques.

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CD 6.2

Evaluate challenging situations and the skills needed to cope.

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CD 6.2a

Identify and discuss challenging situations which can cause stress in a child’s life

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CD 6.2b

Describe childhood feelings dealing with challenging situations and identify coping strategies.

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CD 6.2c

The 5 stages of grieving.

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CD 6.2d

Challenging financial, illness, and moving situations

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CD 6.2e

Divorce

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CD 6.2f

Death

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CD 6.2g

List and define the types of abuse

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CD 6.2h

Discuss reporting procedures for abuse

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CD 7

Students will examine issues related to the health and wellness of children. (Standards may be integrated into each developmental age under Strands 4 and 5.)

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CD 7.1

Identify health and wellness considerations for infants through preschoolers.

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CD 7.1a

Identify signs and symptoms of childhood illnesses.

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CD 7.1b

Summarize basic information about childhood immunizations

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CD 7.1c

Identify basic first aid practices for bumps, bruises, burns, and bleeding

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CD 7.2

Identify safety consideration for infants through preschoolers.

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CD 7.2a

Discuss the importance of car seats.

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CD 7.2b

List appropriate child proofing strategies.

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CD 7.2c

Toys

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CD1.1e

Evaluate factors to consider in determining personal preparedness for parenthood

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CD1.1g

Evaluate the demands and rewards of parenting.

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Child Development (2023-)

Discuss strategies for the caregiver to guide children through stressful situations

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Identify ways to help children cope with fears.

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Discuss how to teach moral behavior to the preschooler.

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1

Students will evaluate caregiving & societal roles and responsibilities.

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1.1

Recognize the characteristics and responsibilities of caregiving.

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1.1.1

Identify the importance of childhood.

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1.1.1.1

Impact of childhood experiences now and on the future

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1.1.2

Evaluate the needs and rights of parents & children In the Early Childhood Education classroom.

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1.2

Evaluate how society impacts childhood experiences.

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1.2.1

Discuss access to healthcare, services, clean food & water, outdoor play, and safety

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1.3

Evaluate factors to consider in determining personal preparedness for child caregiving including career choices and parenting.

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1.3.1

Emotional, financial, social, physical, education, social support.

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1.3.2

Evaluate the demands and rewards of child caregiving.

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1.3.3

Identify coping skills that caregivers can utilize to manage the demands of caregiving.

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2

STRAND 2

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2.1

Define child development and the domains of development.

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2.1.1

The process by which a child changes or remain stable over time

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2.1.2

The three domain of development are:

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2.1.2.1

Biological/Physical

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2.1.2.2

Cognitive/Intellectual

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2.1.2.3

Social/Emotional

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2.1.3

All domains of child development are important; each domain both supports and is supported by the others.

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2.1.4

Generalizations of developmental stages can be identified but variations of cultural experience and individual differences must be considered. https://www.naeyc.org/resources/position-statements/dap/ principles

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3

Students will identify characteristics of genetic & environmental influences on a developing fetus, pregnancy, prenatal care and development, and childbirth.

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3.1

Identify genetic and environmental factors influencing birth defects and prenatal development.

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3.1.1

Analyze the influence and effects of genetics/heredity

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3.1.1.1

Genes carry inherited traits which pass on physical characteristics from one generation to another

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3.1.1.2

Each sperm and ovum cell contributes 23 chromosomes.

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3.1.1.3

23 pairs of chromosomes are in a fertilized ovum which equals a total of 46 chromosomes

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3.1.1.4

Chromosome variations determine the sex: Male = XY and Female = XX

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3.1.1.5

Epigenetics: The study of how your behaviors and environment can cause changes that affect the way your genes work. https://www.cdc.gov/genomics/disease/epigenetics.htm

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3.1.10

Health risks for the mother and baby tend to increase if the mother is over age 35

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3.1.11

Teen pregnancy increases risks for high blood pressure, lack of prenatal care, preterm birth, and low birthweight

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3.1.12

Seek early and continual medical attention/prenatal care

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3.1.13

Explain the role of prenatal testing in the detection of birth defects

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3.1.13.1

Ultrasound- utilizes sound waves to detect the health and development of the fetus

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3.1.13.2

Amniocentesis – inserting a needle through the abdominal wall and into the uterus and withdrawing some amniotic fluid to detect birth defects

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3.1.14

Maintain a proper diet; the placenta does not transfer essential nutrients to the fetus if a woman is undernourished

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3.1.14.1

Folic acid in the prevention neural tube defects including Spina Bifida

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3.1.15

Avoid teratogens (factors known to cause birth defects)

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3.1.15.1

Infectious Diseases: viruses, STIs

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3.1.15.1.1

Diseases and infections (including STIs) the mother may have can be transferred or influence the development of the fetus

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3.1.16

Maternal health: unmanaged diabetes, stress

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3.1.16.1

Environment/drugs: medication, alcohol, nicotine, pollution, radiation/x-ray, illegal drugs

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3.1.16.2

Fetal alcohol syndrome is a birth defect caused by alcohol consumption during pregnancy

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3.1.16.3

Slow the fetal growth, cause low birth weight babies, varying levels of mental retardation, malformations, etc.

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3.1.16.4

Only use over the counter and prescribed medication under a doctor’s care

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3.1.16.5

Damage may occur during the first weeks of pregnancy before a woman realizes she is pregnant

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3.1.17

Identify genetic and environmental factors influencing birth defects.

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3.1.17.1

Genetic (i.e., Down Syndrome, congenital heart defects)

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3.1.17.2

Environmental (i.e., Fetal alcohol syndrome (FAS), STD/STI related, drug influenced defects)

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3.1.17.3

Combination of Genetic and Environmental (i.e., cleft lip/palate, neural tube defects, cerebral palsy)

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3.1.18

Define genetic counseling and its advantages.

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3.1.18.1

Genetic counselors analyze genetic tests and inform and advise individuals and families on their risk for inheriting certain diseases

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3.1.2

Define types of genetic interaction patterns. “Dominant-recessive”

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3.1.3

Stronger genes are known as dominant and need only one to pass on the characteristic

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3.1.3.1

Dominant traits include dark hair, dark eyes

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3.1.3.2

Recessive traits include blond hair, blue eyes

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3.1.4

Weaker genes are known as recessive and need two to pass on the characteristic

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3.1.5

Recessive genes will only produce a trait when it is transmitted by both parents at the same time

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3.1.5.1

X-linked: Trait or condition can be passed down from parent to child on the X chromosome.

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3.1.6

Traits that are only carried on the x-chromosome (i.e., color blindness, hemophilia)

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3.1.7

Carrier - someone who has the trait in the DNA but does not display the trait.

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3.1.8

Combined effects of two or more genes. (i.e., skin color, hair color, height, eye color may work with dominant/recessive patterns) https://www.biologyonline.com/dictionary/additive-genes

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3.1.9

Specify lifestyle factors that minimize birth defects https://www.cdc.gov/ncbddd/birthdefects/ prevention.html

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3.10

Discuss delivery options.

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3.10.1

Vaginal-delivered through the vaginal opening

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3.10.2

Cesarean-surgery performed so the baby can be delivered through an incision made in the abdominal

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3.10.3

wall and uterus

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3.10.4

Anesthesia

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3.10.4.1

Natural: childbirth without any medication

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3.10.4.2

Epidural: medication given to relieve pain during labor and delivery, that is injected into a space within the expecting mother’s spinal cord region that numbs from the abdomen or pelvis downward.

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3.10.5

Obstetrician: doctor trained to deliver the baby

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3.10.6

Midwife: registered nurse with additional training as a midwife or a person with formal training in childbirth without a nursing degree who delivers infants and provides prenatal and postpartum care

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3.11

Describe possible complications that may occur during childbirth

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3.11.1

Delivery position of the fetus (normal and desired is head first and face down)

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3.11.2

Reasons for performing a C-section: The position of the baby, the umbilical cord wrapping around the baby’s neck, problems with the fetal heart rate, the fetus is under stress, the mother is in danger, etc.

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3.12

Explain the Apgar test

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3.12.1

Apgar test is done at one minute and then again five minutes after delivery

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3.12.2

Tests for the newborn’s ability to adapt to and thrive in life outside of the uterus

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3.12.3

The medical team is observing the neonates (newborns) heart rate, breathing, muscle tone, response to stimulation and skin color

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3.13

Discuss implications of postpartum and resources available to the parents.

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3.13.1

Define postpartum: the first six weeks after giving birth.

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3.13.2

Discuss postpartum depression and anxiety.

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3.13.3

Discuss the signs and coping methods for postpartum depression.

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3.13.4

Identify resources available to the parents after childbirth .

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3.2

Identify the parts and functions of the female reproductive systems.

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3.2.1

Parts and functions of the female reproductive system.

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3.2.1.1

Ovum (egg) - the female reproductive cell, which, after fertilization, becomes a zygote

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3.2.1.2

Ovaries - The female reproductive glands in which ovum are produced; the ovaries are in the pelvis,one on each side of the uterus

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3.2.1.3

Fallopian tubes - two long, slender ducts in the female abdomen that transport ovum from the ovary to the uterus; fertilization must take place in the fallopian tubes

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3.2.1.4

Uterus – Hollow, pear-shaped organ that expands during pregnancy to hold the growing fetus and contracts during labor to deliver the child

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3.2.1.5

Endometrium lining - functions as the lining for the uterus. During the phase of the menstrual cycle, the endometrium thickens in preparation to accept a fertilized ovum. If an ovum was not fertilized, then the thickened lining is expelled during menstruation

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3.2.1.6

Cervix - The lower, narrow portion of the uterus that allows the expulsion of the endometrium lining, the entry of sperm and dilates during labor

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3.2.1.7

Vagina - the muscular tube leading from the external genitals to the cervix of the uterus in women, also known as the birth canal during labor

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3.3

Identify the parts and functions of the male reproductive system

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3.3.1

Sperm- male reproductive cell

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3.3.2

Scrotum- the external pouch that contains the testicles and epididymis

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3.3.3

Penis- The male organ in which semen and urine exit the body

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3.3.4

Testicles- Two sex glands that produce the male reproductive cells called sperm and the male hormone testosterone

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3.3.5

Epididymis- The place where sperm are stored until they ripen and mature

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3.3.6

Urethra- The passageway to transfer urine or semen outside the body

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3.3.7

Accessory Glands (Cowper’s Gland and Prostate Gland)- Provide fluid that lubricate the duct system and nourish the sperm

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3.3.8

Vas Deferens- The passageway carrying the sperm from the epididymis to the seminal vesicles

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3.3.9

Seminal Vesicle- Produces a sticky, sugary fluid to nourish the sperm

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3.4

Identify common risk factors and treatments of infertility

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3.4.1

Failure to ovulate, age, stress, eating disorders, alcohol use, STIs, low sperm count, exposure to environmental toxins, maternal weight, radiation therapy or other cancer treatments.

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3.4.2

Hormonal medications, artificial insemination, advanced reproduction technologies; In Vitro Fertilization (IVF).

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3.5

Explain the characteristics of pregnancy.

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3.5.1

Explain ovulation and conception

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3.5.1.1

Eggs or ovum are released from the ovaries during ovulation to begin the menstrual cycle

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3.5.1.2

Only one sperm may penetrate and fertilize an ovum

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3.5.1.3

The fertilized ovum (zygote) implants into the endometrium lining within the uterus

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3.5.2

Identify the early signs and symptoms of pregnancy

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3.5.2.1

Tender breasts, nausea, vomiting, menstrual period stops, frequent urination, fatigue, etc.

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3.5.3

Identify common discomforts occurring during pregnancy

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3.5.3.1

Mood swings, fatigue, trouble breathing, swollen ankles, feet, and hands, etc.

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3.5.4

Identify potential pregnancy complications

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3.5.4.1

Rh factor, toxemia/pre-eclampsia, gestational diabetes, placenta previa, etc.

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3.5.4.2

Low-birth weight is when the weight of the fetus is under 5.5 lbs. at birth

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3.5.5

Often leads to low oxygen levels, trouble staying warm, trouble feeding and gaining weight, breathing problems, etc.

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3.5.5.1

Preterm birth takes place more than three weeks before the baby is due — in other words, after less than 37 weeks of pregnancy, which usually lasts about 40 weeks

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3.5.5.2

Miscarriage or spontaneous abortion is any pregnancy loss that takes place before the 20th week (5th month) in pregnancy

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3.5.5.3

Stillbirth is the birth of an infant that has died in the womb after having survived through at least the first 20 weeks of pregnancy

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3.6

Identify characteristics of prenatal development.

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3.6.1

Outline the stages occurring during prenatal development

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3.6.1.1

Prenatal development is the development of the baby before it is born

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3.6.1.2

The prenatal period lasts 40 weeks

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3.6.1.3

Zygote (fertilized ovum) is the developing baby in the first two weeks of pregnancy

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3.6.1.4

Embryo is the stage during the 3rd through the 8th week of development

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3.6.1.5

Fetus is the developing baby after the 8th week until delivery

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3.6.2

Define and discuss prenatal terminology

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3.6.2.1

Umbilical cord- the connection between the fetus and the placenta that passes oxygen and nutrients from the mother to the child and returns waste products back to the mother

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3.6.2.2

Placenta- an organ attached to the endometrium lining that filters and transfers nutrients and oxygen to the fetus

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3.6.2.3

Amniotic fluid- guards against jolts, keeps the fetus at a constant temperature, keeps the fetus from adhering to the endometrium lining

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3.6.2.4

Amniotic sac- a very strong, clean and transparent membrane sac that surrounds the fetus and holds the amniotic fluid. It is broken to allow the baby to be delivered

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3.6.2.5

Womb/Uterus – the uterus is called a womb when a fetus is growing inside of it.

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3.6.2.6

Birth canal/vaginal canal- vagina is called the birth or vaginal canal during the delivery of the fetus.

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3.7

Identify the prenatal development occurring during each trimester

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3.7.1

First trimester

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3.7.1.1

The most critical and greatest time of risk and vulnerability for birth defects depending on what the mother does or does not do during the pregnancy i.e.: taking drugs/medication

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3.7.1.2

Signs and symptoms of pregnancy are more likely to occur

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3.7.1.3

Most of the physical development occurs (every physical feature and vital organs form heart beats and brain waves begin, etc.)

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3.7.1.4

There is small maternal weight gain

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3.7.2

Second Trimester

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3.7.2.1

Quickening (slight fetal movements felt by the mother) occurs usually during the 5th month

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3.7.2.2

Increased organ development

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3.7.2.3

Physically the easiest trimester on the mom

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3.7.3

Third trimester

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3.7.3.1

Physically the most demanding time for the pregnancy mom due to discomforts of pregnancy

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3.7.3.2

Lanugo (fine hair) and vernix (waxy substance) both covering the fetus’ body begins to disappear

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3.7.3.3

Fetus gains a protective fatty layer

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3.7.3.4

Fetus grows and gains weight rapidly – 5-6 lbs.

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3.7.3.5

Builds antibodies the last month

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3.7.3.6

Lightening (the dropping movement of the baby into Mom’s pelvic region in a head-down position in preparation for delivery) occurs in the last few weeks of pregnancy

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3.7.4

Discuss multiple births.

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3.7.4.1

Identical twins develop when one ovum is fertilized by a sperm and then splits into two or more

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3.7.4.2

Fraternal twins develop when more than one separate ovum each are fertilized by a sperm

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3.7.4.3

Conjoined twins develop when the fertilized cells (identical twins) do not completely split apart before developing

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3.8

List the events in the childbirth process.

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3.8.1

Define childbirth terms

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3.8.1.1

Labor: Regular contractions of the uterus that result in dilation and effacement of the cervix.

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3.8.1.2

Amniotic Sac: breaks, or is broken, releasing amniotic fluid. Often referred to as the water breaking.

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3.8.1.3

Effacement: This refers to the thinning of the cervix in preparation for birth and is expressed in percentages.

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3.8.1.4

Dilation: The extent to which the cervix has opened in preparation for childbirth. It is measured in centimeters, with full dilation being 10 centimeters.

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3.8.1.5

Fontanels: Soft spots between the unfused sections of the baby’s skull. These allow the baby’s head to compress slightly during passage through the birth canal and allow for rapid growth after birth.

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3.8.1.6

Contraction: The regular tightening of the uterus working to push the baby down the birth canal.

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3.8.1.7

Delivery: is the process of the fetus being expelled from the uterus.

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3.9

Outline the three stages of labor.

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3.9.1

Dilation - The first stage of labor

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3.9.1.1

Usually the longest stage of labor while the cervix dilates from 0-10 cm and becomes effaced

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3.9.1.2

Contractions begin to dilate the cervix. These become longer, stronger, and closer together

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3.9.2

Expulsion - Second stage of labor

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3.9.2.1

Is the birth of the baby

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3.9.2.2

Crowning is when the baby’s head has passed through the birth canal and the top or “crown” stays visible at the vaginal opening without slipping back inside

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3.9.2.3

The purpose of contractions during this stage is to push the baby out of the uterus.

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3.9.3

Afterbirth - Third stage of labor

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3.9.3.1

Is when the afterbirth, consisting of the amniotic sac, placenta, and umbilical cord is expelled

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3.9.3.2

Usually lasts anywhere from five to 20 minutes or more. Mild contractions that last about a minute each will help separate the placenta from the uterine wall and move it through the birth canal

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4

Students will explain the growth, development, and care of the neonate (newborn).

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4.1

Describe the growth and development of the neonate (newborn zero to 1 month).

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4.1.1

Identify the physical characteristics of the neonate

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4.1.1.1

Weight: average birth weight of a full term healthy baby is 7-8 pounds and 20 inches in length. After birth, babies usually experience a slight weight loss

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4.1.1.2

Head: the baby’s head may be elongated or misshapen as a result of his journey through the birth canal. The baby’s head may appear too large for its body. The head is 1/4th of the baby’s total size.

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4.1.1.3

A child’s brain can triple in size during the first two years of life, due to this growth the fontanels allow expansion.

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4.1.1.4

Umbilical Cord Stump: The cord stump will dry out and fall off.

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4.2

Identify the physical characteristics of the newborn’s senses.

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4.2.1

Hearing:

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4.2.1.1

Hearing develops in the womb and the fetus responds to sound. After birth, the baby will turn its

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4.2.1.2

head to a familiar voice.

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4.2.2

Sight:

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4.2.2.1

Newborns see best 8 to 12 inches from their face.

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4.2.2.2

A newborn’s eye muscles are weak at birth; a newborn’s eyes look cross-eyed.

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4.2.2.3

During the first week newborns see in shades of grey or contrasts (light and dark shadows) vs. the whole color spectrum.

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4.2.3

Smell and Taste:

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4.2.3.1

Newborns can taste and smell at birth.

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4.2.3.2

Smell is a neonate’s best developed sense.

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4.2.4

Muscle Control:

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4.2.4.1

A newborn enters the world with little physical control.

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4.2.4.2

They can’t hold their heads up on their own, their neck and head must be supported.

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4.3

Discuss a neonate’s behavior and meeting a newborn’s needs.

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4.3.1

A newborn baby will probably spend a lot of time sleeping or eating.

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4.3.2

Crying is a response to an unpleasant stimulus. A baby’s needs should be met consistently.

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4.3.3

Neonates are fed on demand through breast-feeding or bottle-feeding; both have their pros and cons to identify and consider.

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4.4

Identify common newborn reflexes.

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4.4.1

Reflexes: survival skills for the newborn and a way for the physician to check the functioning of the baby’s neurological system

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4.4.1.1

Rooting- when the baby’s cheek is stroked, the baby will turn towards the side of his/her face that was stroked.

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4.4.1.2

Moro (startle)- stimulated when there is loud noise or sudden movement such as when the arms are held and then suddenly released. It causes the baby to throw their legs and arms out with clenched fists.

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4.4.1.3

Babinski- when the sole of the foot is stroked from heel to front the toes will fan out.

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4.4.1.4

Grasping- when an item is placed in the palm of the hand, the baby’s fingers will grab around it.

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4.5

Describe causes, prevention, and consequences for infant Abusive Head Trauma(AHT).

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4.5.1

Abusive head trauma (AHT), including shaken baby syndrome, is a severe form of child abuse that results in brain injury.

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4.5.1.1

It is caused by violent shaking and/or with blunt impact.

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4.5.1.1.1

The resulting injury can cause bleeding around the brain or on the inside back layer of the eyes.

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4.5.1.1.2

AHT often happens when a parent or caregiver becomes angry or frustrated because of a child’s crying.

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4.5.2

Abusive head trauma is preventable by responding to infant crying appropriately.

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4.5.2.1

Examine ways to cope with crying.

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4.5.2.2

Techniques for soothing an infant: Touch, Motion, Sound.

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4.5.2.3

If your coping threshold (how much a person can take of something) for crying is reached and there is no one around to relieve you by taking the baby, put the crying baby down in its crib, close the door, and go do something to relieve the stress (i.e. dance to loud music, vacuum, watch TV, etc.) Checking on the baby every 5-10 minutes.

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4.5.2.4

Nearly all victims of AHT suffer serious, long-term health consequences. Examples include:

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4.5.2.4.1

Vision problems

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4.5.2.4.2

Developmental delays

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4.5.2.4.3

Physical disabilities

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4.5.2.4.4

Hearing loss

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4.5.3

At least one of every four babies who experience AHT dies from this form of child abuse.

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4.6

Describe sudden infant death syndrome (SIDS) and prevention strategies.

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4.6.1

SIDS is the sudden, unexplained death of an apparently healthy child in their sleep (often under 1 years old)

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4.6.2

Having the child sleep on its back is a recommended WAY TO REDUCE THE RISK OF SIDS (you cannot really prevent SIDS, just reduce the risk). Also, not sleeping with soft bedding, pillows, or stuffed animals and avoiding smoking and second-hand smoke both during and after pregnancy

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4.6.2.1

Pair with tummy time.

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4.6.3

The safest place for a baby to sleep is in their own crib.

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4.6.3.1

Room sharing: sleeping with infant in the room

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4.6.3.2

Bed sharing: sleeping with infant in the same bed

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4.6.3.3

Recognize the dangers of an infant sleeping in a car seat

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4.7

Identify health and wellness considerations for children.

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4.7.1

Identify signs and symptoms of childhood illnesses.

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4.7.2

Fever, lack of energy, difficulty breathing, persistent cough, severe headache and dizziness, prolonged diarrhea, constipation, or vomiting, and anything else that is not typical of the child.

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4.7.3

Summarize basic information about childhood immunizations.

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4.7.3.1

Communicable diseases are diseases that can be passed from one person to another i.e.: chicken pox

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4.7.3.2

Immunizations can prevent and protect from communicable diseases

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4.7.3.3

The person is given a shot, or other form, (vaccination) of a weakened small amount of the disease so that the body might build up a resistance to it.

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4.8

Identify safety considerations for children.

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4.8.1

Explore leading causes of accidental childhood deaths and childproofing.

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4.8.2

Discuss the importance of car seats.

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4.8.2.1

Know current state seatbelt and car seat laws concerning children of all ages.

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4.8.2.2

Children under 12 should not sit in a seat where there is an airbag, even if the car can manually turn off the airbag.

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4.8.2.3

The safest place for a car seat is in the center of the back seat of the car.

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4.8.2.4

Never leave a child alone in the car.

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5

Explore the biological/physical growth of children. Each of the domains of growth are interconnected and have implications that affect each other. NAEYC #2 https://www.naeyc.org/resources/position-statements/dap/principles

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5.1

Identify the physical stages of brain growth.

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5.1.1

Stages

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5.1.1.1

Prenatal: Formation of the nervous system begins within days of conception as networks of neural connections before most women know that they are pregnant.

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5.1.1.2

Birth: 25% of adult weight and volume.

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5.1.1.2.1

The sensory region of the brain develops first, followed by the motor regions, and then higher cognitive functions.

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5.1.1.3

Year 1: doubles in first year, to 75% of adult weight and volume.

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5.1.1.4

2-6 years: Increases to 90% of adult weight, but this does not mean their brains are 90% finished.

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5.1.1.4.1

A 4-5 year old can only sometimes control their impulses and still need support from adults because the parts of the brain that control impulses are still developing. The brain doesn’t finish developing until well into the third decade of life.

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5.1.1.4.2

Electrical impulses begin to travel faster and faster, but children’s brains still tend to process experiences slower than adult brains.

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5.1.2

Brain development is a result of biology and experiences.

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5.1.2.1

Cells that fire together, wire together. Meaning the more often a certain neural pathway is stimulated, the stronger that neural pathway becomes.

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5.1.2.1.1

When we learn something new, and we practice what we have learned, we are creating synaptic connections, shaping how the neurons in our brain connect and communicate.

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5.1.2.2

Sensitive periods and plasticity: Just as plastic can be molded, brain networks can be changed. Some networks can be more easily changed during specific periods of development. (https://www. youtube.com/watch?v=M89VFIk4D-s )

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5.1.2.2.1

Life experiences such as consistent relationships or learning something new and practicing what we have learned, we are shaping how the neurons in our brain connect and communicate.

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5.1.2.2.2

Even though we may not remember experiences that happened very early in life, these experiences may still have a profound influence on the architecture of the brain and how young children experience and respond to future experiences.

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5.2

Motor skills are the coordinated movements of body parts.

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5.2.1

Fine Motor Skills/ Small muscles (like the hands and fingers)

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5.2.2

Gross Motor Skills/ Large muscles (like legs and arms)

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5.3

Describe the growth and development of children.

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5.3.1

Children develop in a similar sequence to each other at their own pace.

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5.3.2

Proximodistal: Motor development proceeds from near to far (The infant needs to move their arm before they can move fingers)

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5.3.3

Cephalocaudal: Motor development proceeds from head to foot (The infant needs to hold their head up before they can crawl)

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5.4

Describe the physical characteristics and skills of infant (0-12months).

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5.4.1

Infants triple their birth weight in the first year.

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5.4.2

An infant’s length increases by one-half by the end of the first year

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5.4.3

Most children follow a natural physical development sequence: lift their head, roll over, crawl (which some children skip), cruise, and then walking; in their own time.

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5.4.4

Tummy-time is key to all areas of a child’s development.

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5.5

Describe the physical characteristics and skills of a toddler (1-3 years).

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5.5.1

Growth tends to slow down as the child gets older, but there is rapid growth in the arms and legs

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5.5.2

Toddlers generally walk and run with their feet further apart than an adult’s

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5.5.3

A toddler is curious and wants to be independent so create a safe environment for them to explore

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5.5.3.1

Toys should not have any small parts

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5.5.4

Identify gross and fine motor skill activities during the toddler stage.

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5.5.5

As a toddler’s motor skills increase they attain self-help skills: tasks that the child can do on their own. i.e.: feeding and dressing themselves.

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5.6

Describe the physical characteristics and skills of early childhood (3-6 years).

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5.6.1

Physical growth continues to slow down.

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5.6.2

Bodies become straighter and slimmer and the stomach flattens. The neck becomes longer, and the legs lengthen and grow straighter and firmer.

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5.6.3

Identify the progression of gross and fine motor skill activities during the early childhood stage.

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5.7

Discuss the role of nutrition in physical development

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5.7.1

A child’s nutrition affects the health, development, and function of their whole body.

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5.7.2

Follow the guidelines set forth by the Food and Drug Administration. (www.choosemyplate.gov) https://www.healthychildren.org/English/Pages/default.aspx

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5.7.3

Identify consequences of poor nutrition (dental care, growth potential, childhood obesity & diabetes other chronic diseases)

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5.7.4

https://www.cdc.gov/nutrition/about-nutrition/why-it-matters.html#:~:text=Vitamin%20and%20 mineral%20malnutrition%20impacts,heart%20disease%2C%20and%20some%20cancers

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5.8

Discuss readiness for appropriate toileting practices.

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5.8.1

Toilet learning should begin when the child is emotionally AND physically ready.

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5.8.2

Treat accidents objectively to avoid feelings of shame and doubt.

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5.8.3

If the child fights toilet learning or is consistently struggling, stop and try again at a later time.

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6

Explore the cognitive growth of children. Cognitive development: how children think, explore, and figure things out. The development of knowledge, skills, problem solving and dispositions which help children think about and understand the world around them.

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6.1

Explore two foundational cognitive development theorists.

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6.1.1

Discuss Jean Piaget’s theory of cognitive development.

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6.1.1.1

Sensorimotor Stage: Ages birth-2 years old. Children learn through their senses and motor skills.

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6.1.1.1.1

A stimulating sensory environment promotes brain development and learning that is critical for brain development in ages 0-3.

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6.1.1.1.1.1

New experiences develop neural pathways, promoting brain growth.

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6.1.1.1.1.2

Negative experiences can damage or alter neural development.

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6.1.1.1.2

Object permanence: The realization that objects (including people) still exist when they can no longer be seen, touched, or heard.

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6.1.1.2

Preoperational stage: Ages 2-7 years old. Children think in terms of their own activities and what they perceive now. Children learn through imaginative & symbolic play and continue to view the world in an egocentric manner. Beginning to identify symbols and that symbols have meaning.

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6.1.1.2.1

Understands terms that are concrete (things that can be experienced through senses), such as ball, truck, and dog, but struggles with abstract terms such as respect, love, etc.

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6.1.1.2.2

Egocentric: tendency to think about the world entirely from their own perspective.

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6.1.1.3

Concrete Operational Stage: Ages 7- 11 years old. Begin to think logically about concrete events.

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6.1.1.3.1

Begin to understand the concept of conservation. Example: that the amount of liquid in a short, wide, cup is equal to that in tall, skinny glass.

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6.1.1.3.2

Thinking becomes more logical and organized, but still very concrete

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6.1.1.3.3

Begin using inductive logic, or reasoning from specific information to a general principle.

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6.1.2

Discuss Lev Vygotsky’s sociocultural theory of cognitive development.

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6.1.2.1

Acknowledged the roles that curiosity and active involvement play in learning, but placed greater emphasis on society and culture.

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6.1.2.2

Each person’s thinking is shaped by others around them. People do not develop in isolation.

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6.1.3

Compare and contrast theorists Piaget and Vygotsky

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6.1.3.1

Piaget felt that development is largely fueled from within, while Vygotsky believed that external factors (such as culture) and people (such as parents, caregivers, and peers) play a more significant role.

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6.2

Explore language development in children.

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6.2.1

Language development is the process by which children come to understand and communicate language during early childhood.

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6.2.2

Effective language development is critical to a child’s ability to function in society.

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6.2.2.1

Promotes social interaction

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6.2.2.2

Improves cognitive development

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6.2.2.3

Aides self expression

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6.2.2.4

Enhances literacy

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6.2.2.5

Improves self-esteem

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6.2.3

Speaking to children is crucial to developing language skills.

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6.2.3.1

The more interaction a child has with speech, language, and communication the more prepared they are for learning.

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6.2.4

Explore the stages of language development.

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6.2.4.1

First words are often names of familiar objects or people.

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6.2.4.2

Holophrases: single words used to express a complete meaningful thought.

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6.2.5

Examine ways to encourage language development.

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6.2.5.1

Reading to a child is important for language and cognitive development.

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6.2.5.2

Listen and respond when a child is communicating with you.

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6.2.5.3

Model correct speech.

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6.3

Explore the importance of play for children.

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6.3.1

Play is universal throughout the world.

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6.3.1.1

Play comes naturally for children

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6.3.2

Play strengthens all developmental domains

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6.3.2.1

Physically develops motor skills promote health

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6.3.2.2

Social-emotionally learn to communicate and cooperate

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6.3.2.3

Cognitively develop problem-solving skills and explore new roles

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6.3.3

Explore types of play

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6.3.3.1

Rough-and-tumble: play that seems to be rough but there is no intent to harm.

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6.3.3.2

Sociodramatic: pretend play where children act out various roles.

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6.3.4

Discuss the appropriate selection of toys for children.

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6.3.4.1

Age appropriate

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6.3.4.2

Appropriate for the level of development

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6.3.4.3

Engage as many senses as possible at one time

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6.3.4.4

Multiple open-ended uses

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6.3.4.5

Safe for children to use.

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7

Explore the social and emotional development of children.The child’s experience, expression, and management of emotions and the ability to establish positive and rewarding relationships with others.

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7.1

Explore Erik Erikson’s theory of psychosocial development.

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7.1.1

Describe trust vs. mistrust

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7.1.1.1

Stage begins at birth until around 18 months. Infant learns basic trust, if the world is a secure place where their basic needs are met consistently.

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7.1.1.2

If social interaction inspires trust then they feel confident in exploring their world.

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7.1.1.3

Critical event at this stage is feeding.

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7.1.2

Describe autonomy vs. shame and doubt

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7.1.2.1

Stage begins around 18 months to around 36 months

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7.1.2.2

In this stage toddlers either succeed or fail in gaining a sense of personal control over their actions and their bodies.

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7.1.2.3

Autonomy: independence, wanting to be able to do things for one’s self.

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7.1.2.4

Toddlers show autonomy through:

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7.1.2.4.1

Temper Tantrums- a release of violent anger or frustration exhibited by screaming, kicking, crying, etc.

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7.1.2.4.2

Difficulty sharing

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7.1.2.4.3

Developing self help skills

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7.1.2.5

Self-awareness

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7.1.2.5.1

Realization that the child is an individual whose body, mind, and actions are separate from those of the people

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7.1.2.6

Critical event at this stage is toilet learning

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7.1.3

Describe initiative vs. guilt

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7.1.3.1

Stage begins around 3 years old to 5 years old

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7.1.3.2

Critical events at this stage is using new skills in play.

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7.1.3.3

Initiative is the motivation to accomplish more and make decisions on their own.

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7.1.3.4

Children develop initiative or self-confidence through opportunities to perform well, internal satisfaction means more than praise, and need to experience more success than failure.

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7.1.3.5

High self-esteem will help children develop self-control.

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7.1.3.6

Having imaginary friends is common, normal, and shows good social and emotional skills. If the child does not play with real friends, then this could be a concern.

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7.1.3.7

Four-year olds are more able and willing to share with others

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7.1.3.8

The preschooler is gaining stronger inner self-control and self-management of emotions and can begin to relate to other’s emotions

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7.1.3.9

They are peer oriented and realize that having friends outside of their family is fun

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7.1.4

Describe industry vs. inferiority

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7.1.4.1

Stage begins around 6 years old to 11 years old

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7.1.4.2

Critical event at this stage is schooling.

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7.1.4.3

Industry is exhibiting confidence and mastering new skills.

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7.1.4.4

Judging themselves if they are industrious or inferior, competent or incompetent, productive or useless, winners or losers.

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7.1.4.5

Self-pride depends on their own accomplishments and the perceptions of others, especially peers.

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7.2

Explore the importance of attachment.

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7.2.1

Lifelong attachment develops when a caregiver consistently responds to an infant’s needs. This sets the stage for healthy relationships and emotional development throughout life.

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7.2.2

Bonding is the intense attachment that develops between caregivers and baby. It makes caregivers want to shower the baby with love, affection, and protection. Bonding gives motivation to get up in the middle of the night to attend to the baby’s needs.

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7.2.3

Define Attachment Theory: Caregivers who are available and responsive to an infant’s needs allow the child to develop a sense of security. The infant learns that the caregiver is dependable, which creates a secure base for the child to then explore the world.

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7.2.4

Secure attachment: A relationship where the infant obtains both comfort and confidence from the presence of his/her caregiver.

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7.2.4.1

If the child’s basic needs are not met, loving, caring, stable attachments may not develop, which could result in an attachment disorder.

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7.2.4.2

Poor attachment can result in delayed development in all domains.

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7.3

Describe how moral development occurs in children.

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7.3.1

Moral Development: The process of learning to base one’s behavior on beliefs about what is right and wrong.

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7.3.2

Being a good example (modeling) is the best way to teach moral development to children

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7.3.3

Preschoolers are beginning to understand the reasons behind the rules and develop a conscience (inner sense of right and wrong), which guides their behavior and helps them to make proper judgments

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7.3.4

The caregiver has a responsibility to teach and help a child develop moral behavior. They can be a good role model of it, set clear standards of behavior, respond to inappropriate behavior and talk about them in private, and continue to show love despite the misbehavior

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7.4

Discuss fears as they relate to children.

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7.4.1

Children under 4 have a harder time separating fact from fantasy. They have real fears, but also imaginary ones, like monsters.

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7.4.10

Give support and reassurance

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7.4.2

Preschoolers begin to differentiate between reality and fantasy or make believe

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7.4.3

Stranger anxiety: fear of unfamiliar people, usually expressed by crying

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7.4.4

Separation anxiety: the fear of being away from parents, familiar caregivers, or the normal environment. Develops as early as 6-7 months, but intensifies between 12-18 months.

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7.4.5

Some fears are useful to keep children from dangerous situations.

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7.4.6

Accept the fear

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7.4.7

Let the child express the fear without ridicule

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7.4.8

Help the child face the fear (read books, talking, role play)

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7.4.9

Take action to deal with the source of the fear

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8

Identify parenting styles and impacts on the child.

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8.1

Identify parenting styles and impacts on the child.

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8.1.1

Authoritarian: limits without freedom

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8.1.1.1

High behavioral standards, parent/child communication is low, rigid rules, strict punishment, behavior must be obeyed without question.

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8.1.1.2

Children are obedient but not happy, feel guilty or depressed, sometimes rebel, have increased behavior problems.

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8.1.2

Permissive: freedom without limits

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8.1.2.1

Indulgent parents, little discipline, guidance, control, or expectations, highly nurturing and caring

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8.1.2.2

Children lack self-control and emotional regulation, immature, dependent on parents as adults.

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8.1.3

Authoritative/Democratic: freedom within limits

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8.1.3.1

Set limits and enforce rules but are flexible and listen to their children

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8.1.3.2

Children are successful and happy, generous

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8.1.4

Neglectful/uninvolved: Detached

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8.1.4.1

Ignore children and their behavior, do not know or care about children’s lives

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8.1.4.2

Children are immature, sad, lonely, and at risk of injury and abuse, emotionally withdrawn, learn to provide for themselves

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8.2

Analyze appropriate positive guidance techniques.

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8.2.1

Explain reasons for children’s behavior.

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8.2.1.1

Normal behavior for the child’s age

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8.2.1.2

Natural curiosity

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8.2.1.3

They do not know any better

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8.2.1.4

To get attention

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8.2.1.5

To get power

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8.2.1.6

For revenge

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8.2.1.7

Feeling inadequate or incapable

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8.2.1.8

The need to feel that they belong

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8.3

Discuss methods to positively influence a child’s behavior

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8.3.1

Positive statements

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8.3.1.1

Clearly stating what the child IS expected to do instead of TELLING THEM WHAT NOT TO DO. i.e.: “Walk in the house” vs. “Don’t run in the house.”

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8.3.1.2

When giving directions, get down on the child’s eye level to talk with them

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8.3.1.3

To encourage a child to complete a task, tell them what needs to be done in short and simple steps (2 or 3 max) and then go and help them get started

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8.3.2

Redirection

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8.3.2.1

Substituting unacceptable or dangerous behavior for acceptable behavior by helping the child to pay attention to or focus on something else that is equally or more appealing

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8.3.2.2

Children up to two years old can easily be distracted to change their behavior like playing with a toy instead of the electrical outlet

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8.3.2.3

Some behaviors just need to be redirected to an appropriate place such as having a child jump on a trampoline instead of on the bed

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8.3.3

Reverse attention

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8.3.3.1

Attention is a powerful reinforcement to guide children in a positive or negative direction

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8.3.3.2

Ignore the negative behavior when possible and reinforce the positive behavior

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8.3.4

Positive reinforcement

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8.3.4.1

Positive reinforcement is a great motivator and modifies behavior

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8.3.5

Limited choices

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8.3.5.1

Give children opportunities to make choices within the caregiver’s limits

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8.3.5.2

Limit the number of options provided and be careful of the choices you give by making sure that you can really stand by it

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8.3.5.3

When children can make their own choices, even if it is within your limits, they not only get practice in making decisions, but they feel in control of the situation and are more willing to do what was asked

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8.3.6

Identify and discuss challenging situations which can cause stress in a child’s life

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8.3.6.1

Including disabilities, new siblings, starting school, grief, death, divorce, illness, moving, etc.

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8.3.7

Describe childhood feelings dealing with challenging situations and identify coping strategies

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8.3.7.1

Children can usually understand what is going on

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8.3.7.2

Children need to be told the truth of the issue in a calm and reassuring way

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8.3.7.3

They may not need to know all of the details, but enough that their imagination will not run away with false information

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8.3.7.4

Children need to talk about their feelings

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8.3.7.5

Children tend to need more help and support through issues than adults

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8.3.7.6

Sometimes support may need to come from a professional.

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8.3.7.7

Continue to take care of the child by providing daily exercise or movement, eating nutritiously, having leisure time, enjoying hobbies, adequate sleep, relaxation methods, talking about feelings, etc.

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9

List and define the types of abuse

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9.1

Define abuse.

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9.1.1

Child abuse is anything that intentionally is aimed to hurt or harm a child

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9.1.2

Most child abuse is done by people the child knows and trusts

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9.2

Identify possible causes of abuse

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9.2.1

The adult was abused as a child.

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9.2.2

The adult lacks knowledge of discipline strategies or appropriate child expectations.

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9.2.3

The adult is stressed and takes this out on the child.

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9.2.4

Children with physical and mental disabilities are at risk for abuse.

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9.2.5

Teens parents, immature parents, single parents.

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9.2.6

Caregiver is impaired by alcohol, drugs and/or mental illness.

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9.2.7

Stress caused by living in poverty.

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9.3

Identify types of abuse

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9.3.1

Emotional and verbal abuse – rejecting children, belittling them, humiliating them, blaming them or constantly scolding them, particularly for problems beyond their control, etc.

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9.3.2

Physical abuse- intentionally causing injury to a child such as hitting, shaking, burning, biting, etc.

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9.3.3

Sexual abuse- includes any inappropriate sexual behavior with a child in touching and non-touching forms; which includes touching, taking photographs, or inappropriate discussions, etc.

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9.3.4

Neglect abuse- can be both physical and emotional. Intentionally failing to provide for a child’s basic needs; which include food, water, shelter, clothing, love attention, medical, etc.

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9.4

Discuss reporting procedures for abuse

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9.4.1

Utah is a mandated reporting state. It is required by law to report any known or suspected maltreatment

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9.4.2

All reports are kept anonymous

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9.4.3

To report contact child protective services or the local law enforcement

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Computer Systems 1 (2023)

1

Mobile Devices

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1.1

Recognize laptop hardware and components.

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1.1.1

Hardware

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1.1.1.1

Keyboard

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1.1.1.10

Screen

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1.1.1.11

DC Jack

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1.1.1.12

Battery

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1.1.1.13

Touchpad

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1.1.1.14

Plastics/frame

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1.1.1.15

Speaker

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1.1.1.16

System Board

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1.1.1.17

CPU

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1.1.1.18

Webcam

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1.1.1.19

Microphone

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1.1.1.2

Hard drive

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1.1.1.2.1

SSD vs. Hybrid vs. Magnetic disk

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1.1.1.2.2

1.8in vs. 2.5in

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1.1.1.20

WiFi antenna connector

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1.1.1.21

Inverter

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1.1.1.3

RAM (Random Access Memory)

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1.1.1.4

Smart card reader

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1.1.1.5

Optical drive

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1.1.1.6

Wireless card/Bluetooth module

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1.1.1.7

Cellular card

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1.1.1.8

Video card

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1.1.1.9

PCI/PCIe

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1.1.2

Features and types

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1.1.2.1

Special function keys

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1.1.2.10

Wired and wireless

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1.1.2.2

Docking station

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1.1.2.3

Port replicator

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1.1.2.4

Rotating/removeable screens

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1.1.2.5

Tablets

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1.1.2.6

Smartphones

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1.1.2.7

Wearable technology devices

Generate resource
1.1.2.8

GPS

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1.1.2.9

E-readers

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1.2

Cloud storage connection and configuration.

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1.2.1

Synchronization methods

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1.2.1.1

Synchronize to the cloud

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1.2.1.2

Synchronize to the desktop

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1.2.1.3

Synchronize to the automobile

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1.2.2

Types of data to synchronize

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1.2.2.1

Contacts

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1.2.2.2

Applications

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1.2.2.3

Email

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1.2.2.4

Pictures

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1.2.2.5

Music

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1.2.2.6

Etc.

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2

Networking

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2.1

Define protocols and their purposes.

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2.1.1

Ports and protocols

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2.1.1.1

21 – FTP

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2.1.1.10

538 – AFP

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2.1.1.11

67/68 – DHCP

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2.1.1.12

389 – LDAP

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2.1.1.2

22 – SSH

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2.1.1.3

23 – Telnet

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2.1.1.4

25 – SMTP

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2.1.1.5

53 – DNS

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2.1.1.6

80 – HTTP

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2.1.1.7

110 – POP3

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2.1.1.8

143 – IMAP

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2.1.1.9

3389 – RDP

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2.1.2

TCP vs. UDP

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2.2

Compare and contrast common networking hardware devices.

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2.2.1

Routers

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2.2.10

Bridge

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2.2.11

Patch Panel

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2.2.12

Power over Ethernet (PoE)

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2.2.12.1

Injectors

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2.2.12.2

Switch

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2.2.13

Ethernet over Power

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2.2.2

Switches

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2.2.2.1

Managed

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2.2.2.2

Unmanaged

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2.2.3

Access points

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2.2.4

Cloud-based network controller

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2.2.5

Firewall

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2.2.6

Network interface card

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2.2.7

Repeater

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2.2.8

Hub

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2.2.9

Cable/DSL modem

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2.3

Understand basic wired/wireless SOHO networks and installation standards.

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2.3.1

Router/switch functionality

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2.3.10

Wireless settings

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2.3.10.1

Encryption

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2.3.10.2

Channels

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2.3.10.3

Qos

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2.3.11

Uplink Configuration

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2.3.11.1

Cable/DSL

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2.3.11.2

Satellite

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2.3.11.3

Fiber Optic

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2.3.2

Access point settings

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2.3.3

IP addressing

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2.3.4

NIC Configuration

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2.3.4.1

Wired

Generate resource
2.3.4.2

Wireless

Generate resource
2.3.5

End-user device configuration

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2.3.6

IoT device configuration

Generate resource
2.3.6.1

Thermostat

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2.3.6.2

Light switches

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2.3.6.3

Security cameras

Generate resource
2.3.6.4

Door locks

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2.3.6.5

Voice-enabled, smart speaker/digital assistant

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2.3.7

Cable/DSL modem configuration

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2.3.8

Firewall settings

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2.3.8.1

DMZ

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2.3.8.2

Port forwarding

Generate resource
2.3.8.3

NAT

Generate resource
2.3.8.4

UPnP

Generate resource
2.3.8.5

Whitelist/backlist

Generate resource
2.3.8.6

MAC filtering

Generate resource
2.3.9

QoS

Generate resource
2.4

Compare and contrast wireless networking protocols.

Generate resource
2.4.1

802.11a

Generate resource
2.4.10

RFID

Generate resource
2.4.11

Z-Wave

Generate resource
2.4.12

4G

Generate resource
2.4.13

5G

Generate resource
2.4.14

LTE

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2.4.2

802.11b

Generate resource
2.4.3

802.11g

Generate resource
2.4.4

802.11n

Generate resource
2.4.5

802.11ac

Generate resource
2.4.6

802.11ax

Generate resource
2.4.7

Frequencies

Generate resource
2.4.7.1

2.4 GHz (channels 1 – 11)

Generate resource
2.4.7.2

5 GHz

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2.4.7.3

6 GHz

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2.4.8

Bluetooth

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2.4.9

NFC

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2.5

Identify common networks, their purpose, and benefits.

Generate resource
2.5.1

Server roles

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2.5.1.1

Web server

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2.5.1.2

File server

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2.5.1.3

Print server

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2.5.1.4

DHCP server

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2.5.1.5

DNS server

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2.5.1.6

Proxy server

Generate resource
2.5.1.7

Mail server

Generate resource
2.5.1.8

Authentication server

Generate resource
2.5.1.9

syslog

Generate resource
2.5.2

Internet appliance

Generate resource
2.5.2.1

UTM

Generate resource
2.5.2.2

IDS

Generate resource
2.5.2.3

IPS

Generate resource
2.5.2.4

End-point management server

Generate resource
2.5.3

Network types

Generate resource
2.5.3.1

LAN

Generate resource
2.5.3.2

WAN

Generate resource
2.5.3.3

PAN

Generate resource
2.5.3.4

MAN

Generate resource
2.5.3.5

WMN

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2.6

Explain common network configuration concepts.

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2.6.1

IP addressing

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2.6.1.1

Static

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2.6.1.2

Dynamic

Generate resource
2.6.1.3

APIPA

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2.6.1.4

Link local

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2.6.2

DNS

Generate resource
2.6.3

DHCP

Generate resource
2.6.3.1

Reservations

Generate resource
2.6.4

IPv4 vs. IPv6

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2.6.5

Subnet mask

Generate resource
2.6.6

Gateway

Generate resource
2.6.7

VPN

Generate resource
2.6.8

VLAN

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2.6.9

NAT

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2.7

Compare and contract Internet connection types.

Generate resource
2.7.1

Internet connection types

Generate resource
2.7.1.1

Cable

Generate resource
2.7.1.2

DSL

Generate resource
2.7.1.3

Dial-up

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2.7.1.4

Fiber

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2.7.1.5

Satellite

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2.7.2

ISDN

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2.7.3

Cellular

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2.7.3.1

Tethering

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2.7.3.2

Mobile hotspot

Generate resource
2.7.4

Line-of-sight wireless internet service

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2.8

Understand appropriate use of networking tools.

Generate resource
2.8.1

Crimper

Generate resource
2.8.2

Cable stripper

Generate resource
2.8.3

Multimeter

Generate resource
2.8.4

Tone generator and probe

Generate resource
2.8.5

Fiber optic cable tester

Generate resource
2.8.6

Loopback plug

Generate resource
2.8.7

Punchdown tool

Generate resource
2.8.8

WiFi analyzer

Generate resource
2.8.9

Ethernet cable tester

Generate resource
3

Hardware

Generate resource
3.1

Explain basic cable types, features, and their purposes.

Generate resource
3.1.1

Network cables

Generate resource
3.1.1.1

Ethernet

Generate resource
3.1.1.1.1

Cat 5

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3.1.1.1.2

Cat 5e

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3.1.1.1.3

Cat 6

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3.1.1.1.4

Cat 6a

Generate resource
3.1.1.1.5

Plenum vs. Riser cable

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3.1.1.1.6

Shielded twisted pair

Generate resource
3.1.1.1.7

Unshielded twisted pair

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3.1.1.1.8

568A/B

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3.1.1.2

Fiber

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3.1.1.3

Coaxial

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3.1.1.4

Speed and transmission limitations

Generate resource
3.1.2

Video cables

Generate resource
3.1.2.1

VGA

Generate resource
3.1.2.2

HDMI

Generate resource
3.1.2.3

Mini-HDMI

Generate resource
3.1.2.4

DisplayPort

Generate resource
3.1.2.5

DVI (DVI-D/DVI-I)

Generate resource
3.1.3

Multipurpose cables

Generate resource
3.1.3.1

Lightning

Generate resource
3.1.3.2

Thunderbolt

Generate resource
3.1.3.3

USB-A

Generate resource
3.1.3.4

USB-B

Generate resource
3.1.3.5

USB-C

Generate resource
3.1.3.6

USB 2.0

Generate resource
3.1.3.7

USB 3.0

Generate resource
3.1.4

Peripheral cables

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3.1.4.1

Serial

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3.1.5

Hard drive cables

Generate resource
3.1.5.1

SATA

Generate resource
3.1.5.2

SAS

Generate resource
3.1.6

Adapters

Generate resource
3.1.6.1

DVI to HDMI

Generate resource
3.1.6.2

USB to Ethernet

Generate resource
3.1.6.3

DVI to VGA

Generate resource
3.2

Identify common connector types.

Generate resource
3.2.1

RJ-11

Generate resource
3.2.10

eSATA

Generate resource
3.2.11

Molex

Generate resource
3.2.2

RJ-45

Generate resource
3.2.3

RS-232

Generate resource
3.2.4

RG-59

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3.2.5

RG-6

Generate resource
3.2.6

USB

Generate resource
3.2.7

Mini-USB

Generate resource
3.2.8

USB-C

Generate resource
3.2.9

Lightning

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3.3

Compare, contrast, and install RAM types.

Generate resource
3.3.1

RAM Types

Generate resource
3.3.1.1

SODIMM

Generate resource
3.3.1.2

DDR2

Generate resource
3.3.1.3

DDR3

Generate resource
3.3.1.4

DDR4

Generate resource
3.3.2

Single channel

Generate resource
3.3.3

Dual channel

Generate resource
3.3.4

Triple channel

Generate resource
3.3.5

Error correcting

Generate resource
3.3.6

Parity vs. non-parity

Generate resource
3.4

Understand how to install and configure storage devices.

Generate resource
3.4.1

Identify optical drives

Generate resource
3.4.2

Solid-state drives

Generate resource
3.4.2.1

M2 drives

Generate resource
3.4.2.2

NVME

Generate resource
3.4.2.3

SATA 2.5

Generate resource
3.4.3

Magnetic hard drives

Generate resource
3.4.3.1

5,400rpm

Generate resource
3.4.3.2

7,200rpm

Generate resource
3.4.3.3

10,000rpm

Generate resource
3.4.3.4

15,000rpm

Generate resource
3.4.3.5

Sizes:

Generate resource
3.4.3.5.1

2.5

Generate resource
3.4.3.5.2

3.5

Generate resource
3.4.4

Hybrid drives

Generate resource
3.4.5

Flash

Generate resource
3.4.5.1

SD card

Generate resource
3.4.5.2

Micro-SD card

Generate resource
3.4.5.3

Mini-SD card

Generate resource
3.4.5.4

xD

Generate resource
3.4.6

Configurations

Generate resource
3.4.6.1

RAID 0, 1, 5, 10

Generate resource
3.4.6.1.1

Hardware vs. software raids (benefits)

Generate resource
3.4.6.2

Hot-swappable

Generate resource
3.5

Install and configure motherboards, CPU’s, and expansion cards.

Generate resource
3.5.1

Motherboard form factor

Generate resource
3.5.1.1

ATX

Generate resource
3.5.1.2

mATX

Generate resource
3.5.1.3

ITX

Generate resource
3.5.1.4

mITX

Generate resource
3.5.2

Motherboard connectors types

Generate resource
3.5.2.1

PCI

Generate resource
3.5.2.2

PCIe

Generate resource
3.5.2.3

Riser card

Generate resource
3.5.2.4

Socket types

Generate resource
3.5.2.5

SATA

Generate resource
3.5.2.6

SAS

Generate resource
3.5.2.7

Front panel connector

Generate resource
3.5.2.8

Internal USB connector

Generate resource
3.5.3

BIOS/UEFI settings

Generate resource
3.5.3.1

Boot options

Generate resource
3.5.3.2

Firmware updates

Generate resource
3.5.3.3

Security settings

Generate resource
3.5.3.4

Interface configurations

Generate resource
3.5.3.5

Security

Generate resource
3.5.3.5.1

Passwords

Generate resource
3.5.3.5.2

Drive encryption

Generate resource
3.5.3.5.2.1

TPM

Generate resource
3.5.3.5.2.2

Secure boot

Generate resource
3.5.4

CMOS battery

Generate resource
3.5.5

CPU features

Generate resource
3.5.5.1

Single-core

Generate resource
3.5.5.2

Multicore

Generate resource
3.5.5.3

Virtualization

Generate resource
3.5.5.4

Hyperthreading

Generate resource
3.5.5.5

Speeds (Hertz)

Generate resource
3.5.5.6

Overclocking

Generate resource
3.5.5.7

Integrated GPU

Generate resource
3.5.6

Compatibility

Generate resource
3.5.6.1

AMD

Generate resource
3.5.6.2

Intel

Generate resource
3.5.7

Cooling mechanism

Generate resource
3.5.7.1

Fans

Generate resource
3.5.7.2

Heat sink

Generate resource
3.5.7.3

Liquid

Generate resource
3.5.7.4

Thermal paste

Generate resource
3.5.8

Expansion cards

Generate resource
3.5.8.1

Video cards

Generate resource
3.5.8.1.1

Onboard

Generate resource
3.5.8.1.2

Expansion cards

Generate resource
3.5.8.2

Sound cards

Generate resource
3.5.8.3

Network interface card

Generate resource
3.5.8.4

USB expansion card

Generate resource
3.5.8.5

eSATA card

Generate resource
3.6

Understand the use of various peripherals.

Generate resource
3.6.1

Printer

Generate resource
3.6.10

Signature pad

Generate resource
3.6.11

Game controllers

Generate resource
3.6.12

Camera/webcam

Generate resource
3.6.13

Microphone

Generate resource
3.6.14

Speakers

Generate resource
3.6.15

Headset

Generate resource
3.6.16

Projector

Generate resource
3.6.16.1

Lumens/brightness

Generate resource
3.6.17

External storage drives

Generate resource
3.6.18

KVM

Generate resource
3.6.19

Magnetic reader/chip reader

Generate resource
3.6.2

ADF/flatbed scanner

Generate resource
3.6.20

NFC/tap pay device

Generate resource
3.6.21

Smart card reader

Generate resource
3.6.3

Barcode scanner/QR scanner

Generate resource
3.6.4

Monitors

Generate resource
3.6.5

VR/AR headset

Generate resource
3.6.6

Optical drive types

Generate resource
3.6.7

Mouse

Generate resource
3.6.8

Keyboard

Generate resource
3.6.9

Touchpad

Generate resource
3.7

Understand power supply installation types and features.

Generate resource
3.7.1

Input 115V vs. 220V

Generate resource
3.7.2

Output 5V v. 12V

Generate resource
3.7.3

24-pin motherboard adapter

Generate resource
3.7.4

Wattage rating

Generate resource
3.7.5

Number of devices/types of devices to be powered

Generate resource
3.8

Understand the appropriate components needed for a custom PC configuration.

Generate resource
3.8.1

Graphic/CAD/CAM design workstation

Generate resource
3.8.1.1

SSD

Generate resource
3.8.1.2

High-end video

Generate resource
3.8.1.3

Maximum RAM

Generate resource
3.8.2

Audio/video editing workstation

Generate resource
3.8.2.1

Specialized audio and video card

Generate resource
3.8.2.2

Large, fast hard drive

Generate resource
3.8.2.3

Dual monitors

Generate resource
3.8.3

Virtualization workstation

Generate resource
3.8.3.1

Maximum RAM and CPU cores

Generate resource
3.8.4

Gaming PC

Generate resource
3.8.4.1

SSD

Generate resource
3.8.4.2

High-end video/specialized GPU

Generate resource
3.8.4.3

High-definition sound card

Generate resource
3.8.4.4

High-end cooling

Generate resource
3.8.5

Network attached storage device

Generate resource
3.8.5.1

Media streaming

Generate resource
3.8.5.2

File sharing

Generate resource
3.8.5.3

Gigabit NIC

Generate resource
3.8.5.4

RAID array (0, 1, 5, 1+0)

Generate resource
3.8.5.5

Hard drive

Generate resource
3.8.5.6

JBOD

Generate resource
3.8.6

Standard thick client

Generate resource
3.8.6.1

Desktop applications

Generate resource
3.8.6.2

Meets recommended requirements for selection OS

Generate resource
3.8.7

Thin client

Generate resource
3.8.7.1

Basic applications

Generate resource
3.8.7.2

Meets minimum requirements for selected OS

Generate resource
3.8.7.3

Network connectivity

Generate resource
3.9

Understand printer types and installation.

Generate resource
3.9.1

Use appropriate drivers for a given operating system

Generate resource
3.9.1.1

Configuration settings

Generate resource
3.9.1.1.1

Duplex

Generate resource
3.9.1.1.2

Collate

Generate resource
3.9.1.1.3

Orientation

Generate resource
3.9.1.1.4

Quality

Generate resource
3.9.2

Device sharing

Generate resource
3.9.2.1

Wired

Generate resource
3.9.2.1.1

USB

Generate resource
3.9.2.1.2

Serial

Generate resource
3.9.2.1.3

Ethernet

Generate resource
3.9.2.2

Wireless

Generate resource
3.9.2.2.1

Bluetooth

Generate resource
3.9.2.2.2

802.11(a, b, g, n, ac, ax)

Generate resource
3.9.2.2.3

Infrastructure vs. ad hoc

Generate resource
3.9.2.3

Integrated print server (hardware)

Generate resource
3.9.2.4

Cloud printing/remote printing

Generate resource
3.9.3

Public/shared devices

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3.9.3.1

Sharing local/networked device via operating system settings

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3.9.3.1.1

TCP/Bonjour/AirPrint/Google Print

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3.9.3.2

Data privacy

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3.9.3.2.1

User authentication on the device

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3.9.3.2.2

Hard drive caching

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3.9.4

Print technologies

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3.9.4.1

Laser

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3.9.4.1.1

Imaging drum, fuser assembly, transfer belt, transfer roller, pickup rollers, separate pads, duplexing assembly

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3.9.4.1.2

Imaging process: processing, charging, exposing, developing, transferring fusing, and cleaning

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3.9.4.1.3

Maintenance Replace toner, apply maintenance kit, calibrate, clean

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3.9.4.2

Inkjet

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3.9.4.2.1

Ink cartridge, print head, roller, feeder, duplexing assembly, carriage, and belt

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3.9.4.2.2

Calibrate

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3.9.4.2.3

Maintenance: Clean heads, replace cartridges, calibrate, clear jams

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3.9.4.3

Thermal

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3.9.4.3.1

Feed assembly, heating element

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3.9.4.3.2

Special thermal paper

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3.9.4.3.3

Maintenance: Replace paper, clean heating element, remove debris

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3.9.4.4

Impact

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3.9.4.4.1

Print head, ribbon, tractor feed

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3.9.4.4.2

Impact paper

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3.9.4.4.3

Maintenance: Replace ribbon, replace print head, replace paper

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3.9.4.5

Virtual

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3.9.4.5.1

Print to file

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3.9.4.5.2

Print to PDF

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3.9.4.5.3

Print to XPS

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3.9.4.5.4

Print image

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3.9.4.6

3D printers

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3.9.4.6.1

Plastic filament

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4

Hardware and Network Troubleshooting

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4.1

Use the best practice methodology to resolve problems.

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4.1.1

Always consider corporate policies, procedures, and impacts before implementing changes.

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4.1.1.1

Identify the problem

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4.1.1.1.1

Question the user and identify user changes to computer and perform backups before making changes

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4.1.1.1.2

Inquire regarding environmental or infrastructure changes

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4.1.1.1.3

Review system and application logs

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4.1.1.2

Establish a theory of probable cause (question the obvious)

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4.1.1.2.1

If necessary, conduct external or internal research based on symptoms

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4.1.1.3

Test the theory to determine cause

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4.1.1.3.1

Once the theory is confirmed, determine the next steps to resolve problem

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4.1.1.3.2

If theory is not confirmed re-establish new theory or escalate

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4.1.1.4

Establish a plan of action to resolve the problem and implement the solution

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4.1.1.5

Verity full system functionality and, if applicable, implement preventive measures

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4.1.1.6

Document findings, actions, and outcomes

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4.2

Understand the trouble shooting process relating to motherboards, RAM, CPU’s, and power.

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4.2.1

Common symptoms

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4.2.1.1

Unexpected shutdowns

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4.2.1.10

Overheating

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4.2.1.11

Loud noise

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4.2.1.12

Intermittent device failures

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4.2.1.13

Fans pain- no power to other devices

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4.2.1.14

Indicator lights

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4.2.1.15

Smoke

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4.2.1.16

Burning smell

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4.2.1.17

Proprietary crash screens (BSOD/pin wheel)

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4.2.1.18

Distended capacitors

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4.2.1.19

Log entries and error messages

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4.2.1.2

System lockups

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4.2.1.3

POST code beeps

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4.2.1.4

Blank screen on bootup

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4.2.1.5

CMOS

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4.2.1.6

time and setting resets

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4.2.1.7

Attempts to boot to incorrect device

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4.2.1.8

Continuous reboots

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4.2.1.9

No power

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4.3

Troubleshooting storages devices.

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4.3.1

Common symptoms

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4.3.1.1

Read/write failure

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4.3.1.10

S.M.A.R.T. errors

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4.3.1.2

Slow performance

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4.3.1.3

Loud clicking noise

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4.3.1.4

Failure to boot

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4.3.1.5

Drive not recognized

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4.3.1.6

OS not found

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4.3.1.7

RAID not found

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4.3.1.8

RAID stops working

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4.3.1.9

Proprietary crash screens (BSOD/pin wheel)

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4.4

Troubleshooting multimedia components.

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4.4.1

Common systems

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4.4.1.1

VGA mode

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4.4.1.10

Distorted geometry

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4.4.1.11

Burn-in

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4.4.1.12

Oversized images and icons

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4.4.1.2

No image on screen

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4.4.1.3

Overheat shutdown

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4.4.1.4

Dead pixels

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4.4.1.5

Artifacts

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4.4.1.6

Incorrect color patterns

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4.4.1.7

Dim image

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4.4.1.8

Flickering image

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4.4.1.9

Distorted image

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4.5

Troubleshoot common network problems.

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4.5.1

Common symptoms

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4.5.1.1

Limited connectivity

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4.5.1.2

Unavailable resources

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4.5.1.2.1

Internet

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4.5.1.2.2

Local resources

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4.5.1.2.2.1

Shares

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4.5.1.2.2.2

Printers

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4.5.1.2.2.3

Email

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4.5.1.3

No connectivity

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4.5.1.4

APIPA/link local address

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4.5.1.5

Intermittent connectivity

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4.5.1.6

IP conflict

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4.5.1.7

Slow transfer speeds

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4.5.1.8

Low RF signal

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4.5.1.9

SSID not found

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5

Operational Procedures

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5.1

Understand proper communication techniques and professionalism.

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5.1.1

Use proper language and avoid jargon, acronyms, and slang, when applicable

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5.1.2

Maintain a positive attitude/ project confidence

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5.1.3

Actively listen (taking notes) and avoid interrupting the customer

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5.1.4

Be respectful of different cultures

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5.1.4.1

Use appropriate professional titles, when applicable

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5.1.5

Be on time (if late, contact the customer)

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5.1.6

Avoid distractions

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5.1.6.1

Personal calls

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5.1.6.2

Texting/social media sites

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5.1.6.3

Talking to coworkers while interacting with customers

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5.1.6.4

Personal interruptions

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5.1.7

Dealing with difficult customers or situations

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5.1.7.1

Do not argue with customers and/or be defensive

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5.1.7.2

Avoid dismissing customer problems

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5.1.7.3

Avoid being judgmental

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5.1.7.4

Clarify customer statements (ask open-ended questions to narrow the

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5.1.7.5

scope of the problem, restate the issue, or question to verify understanding)

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5.1.7.6

Do not disclose experiences via social media outlets

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5.1.8

Set and meet expectations/timeline and communicate status with the customer

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5.1.8.1

Offer different repair/ replacement options, if applicable

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5.1.8.2

Provide proper documentation on the services provided

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5.1.8.3

Follow up with customer/user at a later date to verify satisfaction

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5.1.9

Deal appropriately with customers’ confidential and private materials

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5.1.9.1

Located on a computer, desktop, printer, etc.

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Early Childhood Education 1 (2023-)

1

Identify the types of training and careers in the early childhood education industry.

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1.1

Identify the advantages of obtaining the Child Development Associate (CDA) credential

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1.1.1

Requirements for obtaining the Child Development Associate Credential (CDA)

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1.1.1.1

Impact of childhood experiences now and on the future

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1.1.1.2

120 hours of professional education

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1.1.1.3

480 hours of work experience

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1.1.1.4

CDA professional portfolio

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1.1.1.5

CDA observation with a Professional Development specialist (PD specialist)

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1.1.1.6

CDA exam

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1.1.2

Advantages for obtaining the CDA

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1.1.2.1

Advance your career

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1.1.2.2

Meet job requirements

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1.1.2.3

Higher wage opportunities may be available

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1.2

Identify the advantages of furthering your education.

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1.3

Identify the career options in the early childhood field. Ex: Child life specialist, child care center worker, elementary teacher/specialist, Headstart teacher/director, education coach, entrepreneur etc…

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2

Students will identify Developmentally Appropriate Practices (DAP).

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2.1

Review the domains of development (social, emotional, physical, and cognitive)

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2.2

Identify developmentally appropriate (DAP) activities for young children.

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2.2.1

Define developmentally appropriate practices (DAP)

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2.2.1.1

Methods that promote each child’s optimal development and learning through a strengths-based, play-based approach to joyful, engaged learning.

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2.2.2

NAEYC- National Association for the Education of Young Children

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2.2.2.1

Developmentally appropriate practice is designed to meet children “where they are, both as individuals and as part of a group”

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2.2.3

3 Core Considerations of DAP (see: naeyc.org)

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2.2.3.1

Commonality in children’s development and learning

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2.2.3.2

Individuality reflecting each child’s unique characteristics

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2.2.3.3

Context in which development and learning occur

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2.2.4

Nine Principles of child development and learning(see: naeyc.org)

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2.2.4.1

Development is affected by biological and environmental factors

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2.2.4.1.1

Serve and return- the two-way warm, responsive interaction between the child and the caregiver.

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2.2.4.2

All domains of development are important and support others

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2.2.4.3

Play is essential and promotes learning

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2.2.4.3.1

Concrete, sensory, & pretend experiences

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2.2.4.3.2

Roles of the teacher in play

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2.2.4.3.2.1

Play partner- participates in the play

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2.2.4.3.2.2

Play facilitator- makes suggestions, asks questions, & supports social interactions in the play

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2.2.4.3.2.3

Follow the child’s lead

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2.2.4.3.3

Mildred Parten’s Six Stages of Play

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2.2.4.3.3.1

Unoccupied- Children are relatively still and their play appears scattered. Allows children to practice manipulating materials, mastering their self-control and learning about the world.

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2.2.4.3.3.2

Solitary- Children entertain themselves without any other social involvement. They can explore freely, master new personal skills like motor or cognitive skills, and prepare themselves to play with others

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2.2.4.3.3.3

Onlooker- Children who sit back and engagingly watch other children playing, but do not join in. Children learn about the social rules of play and relationships; they explore different ways of playing or using materials and they learn about the world.

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2.2.4.3.3.4

Parallel- Children play next to each other but are not really interacting together. It’s like a warm up exercise—children work side by side on the same activity, practicing skills and learning new methods to engage together.

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2.2.4.3.3.5

Associative- children begin to be more interested in the other players. They can start to use their newfound social skills to engage with other children or adults during an activity or exploration.

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2.2.4.3.3.6

Cooperative- Children play cooperatively, adopt group goals, establish rules for play. Cooperation is an advanced skill that children need support to learn.

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2.2.4.4

Variations in culture, experience, and individuals must be considered

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2.2.4.4.1

Individually/culturally appropriate

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2.2.4.4.2

Support children’s strengths and abilities(capability, potential or capacity)

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2.2.4.4.3

Development in learning occur at varying rates from child to child and uneven rates across different areas for each child

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2.2.4.5

Children are active learners from birth, creating meaning from their experiences

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2.2.4.5.1

Children learn through active exploration and are complex thinkers

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2.2.4.5.2

Active vs. passive learning

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2.2.4.5.2.1

Active learning- being actively involved and engaged in the learning by doing, seeing and thinking; it is handson and active

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2.2.4.5.2.2

Passive learning- sitting and listening without interaction with others, the instructor or manipulative objects (ex. puppet show)

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2.2.4.6

The environment can increase children’s motivation to learn

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2.2.4.6.1

A sense of belonging requires both psychological and physical safety

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2.2.4.6.2

Connections with home and community help children to feel psychologically safe

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2.2.4.6.3

Encourage each child’s sense of agency

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2.2.4.7

Children learn in an integrated fashion that cuts across academic areas

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2.2.4.7.1

Theory of Multiple Intelligences, Howard Gardner

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2.2.4.8

Children need to be challenged just beyond their level of mastery

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2.2.4.8.1

Social Development Theory, Lev Vygotsky (Zone of Proximal Development)

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2.2.4.9

Technology and media can be valuable when used responsibly.

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2.2.4.9.1

Effective uses of technology and media by children are active, hands on, engaging and impowering.

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2.2.4.9.2

Expands children’s access to knowledge and skills

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2.2.4.9.3

Should not replace real hands on experiences

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2.3

Explore the types learning strategies for children.

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2.3.1

Child-directed or Child-initiated- a child decides what to do, the idea and the materials to use, the adult supports learning by following their lead

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2.3.2

Teacher directed- a teacher decides what to do and how to do it (i.e. circle time, teaching a new game, teacher directed steps, routines, etc.)

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2.3.3

Open-ended questions- asking questions that require more than a yes or no answer, this is the ideal. Use the 5 W’s (who, what, where, when, why and how) to begin a question so children can answer with more description.

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2.3.4

Close-ended questions- questions that require only a “yes” or “no” response. These limit or end conversations, discussions and learning. Not an effective method unless it is followed by an open-ended question.

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3

Students will support social and emotional development and implement positive guidance

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3.1

Students will develop a warm, positive, supportive and responsive relationship with each child

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3.1.1

Appreciate each child

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3.1.1.1

Use observations to understand each child

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3.1.1.2

Create experiences that support their sense of belonging

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3.1.1.3

Value the child’s temperament

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3.1.1.3.1

Temperament: how children approach, react to, and relate to the world around them

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3.1.1.4

Support children in taking pride in their own individual and cultural identity

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3.1.1.5

Promote a child’s sense of self and help them flourish

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3.1.1.5.1

Identity: Roles, behaviors and attributes that we assign ourselves

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3.1.1.5.2

Self-esteem: Perception of your own self-worth and value

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3.1.1.5.3

Personal power: Growth mindset vs. fixed mindset

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3.1.1.5.4

Optimism: the belief that good things will happen to you and negative events are temporary setbacks to overcome

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3.1.1.5.5

Resiliency: Ability to withstand, recover from, and adjust to set backs or change

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3.1.2

Guide children in expressing their feelings

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3.1.2.1

Teach children “feeling” words (happy, sad, excited, disappointed, etc.) and associate the name with a way they feel so they can articulate the feeling instead of acting out

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3.1.2.2

Give permission to have all feelings, even negative and allow children to not feel ashamed

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3.1.2.3

Give time, space and the means to work through their feelings; model calmness when discussing and dealing with feelings

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3.1.2.4

Active listening: Adult listens thoughtfully and carefully to a child does not offer solutions, does not criticize.

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3.1.2.4.1

Reflectively recognizes and accepts the child’s thoughts and feelings. Repeat back to the child what they are feeling and saying.

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3.1.3

Establish partnerships with families

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3.1.3.1

Family is a group of people, not necessarily biologically related that share emotional bonds, common values, goals, responsibilities and contribute significantly to each other’s well-being

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3.1.3.2

Develop a cooperative and collaborative relationship with families where you both make the interest of the child your focus

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3.1.3.3

A partnership with families contributes to school success and provides a stable presence for the child

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3.1.3.4

Ways to create partnerships:

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3.1.3.4.1

Include pictures of families in the center

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3.1.3.4.2

Encourage family participation in the center

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3.1.3.4.3

Communicate with families by providing regular information concerning center business or happenings

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3.1.3.4.4

Hold parent-teacher conferences to discuss the child and center

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3.1.3.4.5

Maintain confidentiality of any information families share

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3.2

Students will guide children to function effectively in the group and to acquire social skills

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3.2.1

Encourage successful social interactions

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3.2.1.1

Develop a positive relationship with each child

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3.2.1.2

Caregiver sets the example and expectations for how children relate to others by:

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3.2.1.2.1

Talking and listening to the child respectively

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3.2.1.2.2

Being sensitive to children’s feelings

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3.2.1.2.3

Validating children’s efforts, accomplishments, and progress not intellect

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3.2.1.2.4

Let them know you care about, appreciate, and value them unconditionally

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3.2.1.2.5

Help children understand social rules, playing cooperatively, and contributing to a learning community

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3.2.1.2.6

When communicating with children, staff and families state positive information before negative information

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3.2.2

Build prosocial skills

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3.2.2.1

Teach, support and facilitate prosocial skills (compassion, empathy, sympathy, positive interactions, respect and support)

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3.2.2.2

Help children put feelings into words

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3.2.2.3

Read books that allow you to discuss characters, feelings and actions

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3.2.2.4

Help children interpret facial expressions in media and in others

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3.2.3

Help children resolve conflict

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3.2.3.1

Teach and model effective ways to resolve conflicts independently

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3.2.3.2

Help children see that a conflict is a shared problem that can be solved by seeing, listening to and understanding both points of view and finding a solution that everyone can agree upon

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3.2.3.3

The end goal is for children to learn how to resolve conflicts on their own

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4

Explore the positive guidance techniques for preschoolers.

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4.1

Standard 1

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4.1.1

Define positive guidance, discipline, and punishment

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4.1.2

Positive Guidance: consistent ways of supporting children to identify express and regulate emotions, communicate needs with others, develop deep and trusting relationships.

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4.1.3

Discipline: to teach a behavior by instruction and exercise in accordance with rules of conduct.

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4.1.3.1

Discipline should be firm, fair and friendly.

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4.1.4

Punishment: A penalty inflicted for wrongdoing, a crime or offense. Physical or verbal attacks. Might teach obedience to authority (out of fear), but not self-control, which enhances self-respect. May restrain a child temporarily, but it does not teach self-discipline. Demeans the child and negatively affects the relationship

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4.1.5

Distinguish between punishment and discipline/guidance techniques

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4.1.6

Self-discipline is the overall goal of guidance and discipline. The ability for the child or person to direct their own behavior and not to be directed upon

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4.2

All children’s behavior is a form of communication. Review common reasons for children’s behaviors. (Child Development)

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4.2.1

To be heard, understood, or validated

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4.2.2

Common behavior for the child’s development

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4.2.3

Natural curiosity

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4.2.4

They do not know any better

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4.2.5

To get attention

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4.2.6

To get power

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4.2.7

For revenge

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4.2.8

Feeling inadequate or incapable

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4.2.9

The need to feel that they belong

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4.3

Discuss reasons and guidelines for setting expectations. Review natural consequences in Child Development.

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4.3.1

Setting expectations with children means setting a guideline for behavior.

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4.3.2

State your expectations clearly and firmly, discuss limits in advance, use consequences as a form of discipline when expectations are not met, give the child explanations for your expectations and then listen to what they have to say about it.

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4.4

Discuss guidelines for using positive guidance techniques

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4.4.1

Respond to aggressive behavior in nonaggressive ways. i.e.: When responding to a 2-year-old having a temper tantrum, if the caregiver remains calm and nonaggressive, then the situation becomes deescalated and can be resolved quicker. If the child is going to harm themselves or someone else remove them from the situation

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4.4.2

Adjust the environment so that items that might be a potential problem are placed out of sight

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4.4.3

Positive statements

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4.4.3.1

Clearly stating what the child IS expected to do instead of TELLING THEM WHAT NOT TO DO. i.e.: “Walk in the house” vs. “Don’t run in the house.”

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4.4.3.2

When giving directions, get down on the child’s eye level to talk with them

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4.4.3.3

To encourage a child to complete a task, tell them what needs to be done in short and simple steps (2 or 3 max) and then go and help them get started

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4.4.4

Redirection

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4.4.4.1

Substituting unacceptable or dangerous behavior for acceptable behavior by helping the child to pay attention to or focus on something else that is equally or more appealing

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4.4.4.2

Children up to two years old can easily be distracted to change their behavior like playing with a toy instead of the electrical outlet

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4.4.4.3

Some behaviors just need to be redirected to an appropriate place such as having a child jump on a trampoline instead of on the bed

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4.4.5

Reverse attention

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4.4.5.1

Attention is a powerful reinforcement to guide children in a positive or negative direction

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4.4.5.2

Ignore the negative behavior when possible and reinforce the positive behavior

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4.4.6

Positive reinforcement

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4.4.6.1

Great motivator and modifies behavior

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4.4.6.2

Acknowledge positive behaviors and effort

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4.4.6.3

Ex: sticker chart, reward system, praise etc.

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4.4.7

Limited choices

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4.4.7.1

Give children opportunities to make choices within the caregiver’s limits

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4.4.7.2

Limit the number of options provided and be careful of the choices you give by making sure that you can really stand by it

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4.4.7.3

When children can make their own choices, even if it is within your limits, they not only get practice in making decisions, but they feel in control of the situation and are more willing to do what was asked

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4.4.8

Time Away/Cool down area

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4.4.8.1

An area or time away where a child can calm down

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5

Incorporate observation techniques and guidelines while studying children and developing strategies to meet their needs.

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5.1

Examine the purposes of observing children

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5.1.1

Observation - Watching children with the clear goal of studying or understanding.

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5.1.2

Understand the child and their experience in the classroom.

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5.1.3

Learn how to respond and interact with children.

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5.1.4

Identify how best to challenge and support the children.

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5.1.5

Develop realistic curriculum and goals.

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6

Identify signs of child abuse.

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6.1

Standard 1

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6.1.1

Provider shall ensure that no child is subjected to physical, emotional, or sexual abuse while in care

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6.1.2

Utah law requires any person who has reason to believe that a child has been subjected to abuse, neglect, or dependency to immediately to notify the nearest office of Child and Family Services, a peace officer, or a law enforcement agency.

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6.1.3

Any person who witnesses or suspects that a child has been subjected to abuse, neglect, or exploitation shall immediately notify Child Protective Services or law enforcement

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6.1.4

Inform parents, children and those who interact with the children of the center’s behavioral expectations and how any misbehavior will be handled

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6.1.5

Individuals who interact with the children shall guide children’s behavior by using positive reinforcement, redirection and by setting clear limits that promote children’s ability to become selfdisciplined Caregivers shall use gentle, passive restraint with children only when it is needed to stop children from injuring themselves or others, or from destroying property

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6.1.6

Interactions with the children shall not include: restraining a child’s movement by binding, tying, or any other form of restraint that exceeds gentle, passive restraint

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7

Identify the components of a lesson plan.

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7.1

Standard 1

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7.1.1

Lesson Plan- A description of the activity that includes goals and procedure

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7.1.2

Objective- The overall goals that children may learn, know and/or do.

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7.1.3

Standard- concise written descriptions of what students are expected to know and be able to do at a specific stage of their education. Age 3-5: https://www.schools.utah.gov/file/2f5c23cd-43cc-4ab1-b5d7-ef1f918362e9 Age 0-3: https://jobs.utah.gov/occ/provider/early_childhood.pdf

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7.1.4

Procedure- Step by step instructions for implementing the activity

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7.1.5

Supplies- materials needed to complete the activity

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7.1.6

Rationale- explains how the activity benefits the child

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7.1.7

Reflection/evaluation- a review of the activity including: any changes, children’s learning, teacher’s learning.

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Early Childhood Education 2 (2023-)

1

Students will complete and incorporate observations to strengthen every aspect of an early childhood program. Incorporate observation techniques and guidelines while studying children and developing strategies to meet their needs.

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1.1

Understand the purposes of early childhood observations

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1.1.1

Observation - Watching children with the clear goal of studying or understanding how they are feeling, learning and thinking.

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1.1.2

Fundamental tool to support awareness of a child’s development, skills, interests, strengths, and play

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1.1.2.1

Understand the child and their experience in the classroom, to better respond and interact with them

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1.1.2.2

Identify how best to challenge and support children, to scaffold learning

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1.1.2.3

Develop realistic curriculum and goals.

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1.1.2.4

Document progress

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1.1.2.5

Show growth and behavior patterns.

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1.1.3

Naturalistic Observer: watches children and records their natural behaviors as they occur

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1.1.4

Participant Observer: someone who interacts with the children while observing

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1.2

Explore a variety of observation tools used in early childhood education.

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1.2.1

Assessment- Evaluation or estimation of the nature, quality or ability of someone or something

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1.2.1.1

Formal Assessments: include standardized tests and research instruments, recording data on carefully designed forms, and analyzing and interpreting data

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1.2.1.2

Informal Assessments: observing children in the classroom, collecting samples of their work, interviewing parents, and talking with children

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1.2.1.3

Types of Informal Assessments

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1.2.1.3.1

Anecdotal—short, recorded descriptions of incidents involving one or more children to provide data on a child’s interests, interactions, and progress

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1.2.1.3.2

Checklist—gather observational information about children’s skills, behaviors, or attitudes (e.g. developmental milestones)

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1.2.1.3.3

Frequency count—records the number of times something happens (e.g. how many times a child bites or is aggressive to another child) during a specified time period (e.g. hour or day) during a specified time period (e.g. hour or day)

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1.2.1.3.4

Work Sample—examples of children’s work, photos, video etc.

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1.2.1.3.5

Interview — questioning children or families to gain information

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1.3

Explore objective and subjective statements in observations and personal biases.

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1.3.1

Explore your own personal biases in the early childhood education classroom and how they affect an observation.

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1.3.1.1

Personal, Emotional, Mental, Cultural etc…

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1.3.2

Objective/factual statements- statements that rely on and are based on the solid facts as a foundation. They focus only on what you can see and hear.

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1.3.2.1

“Johnny sat and stared at the blocks before he began to build with them.”

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1.3.3

Subjective/interpretive statements- rely on personal opinions, assumptions, and feelings about the behavior that has been observed.

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1.3.3.1

“Johnny did not want to build with blocks, I don’t think he likes playing blocks, so he sat and stared at them.”

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1.4

Evaluate and interpret observations to guide teaching practices.

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1.4.1

Use completed observations to develop relationships with children and learning activities

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1.4.1.1

What did you observe?

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1.4.1.1.1

Observe and document

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1.4.1.2

What does this tell me?

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1.4.1.2.1

Reflect, evaluate and interpret

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1.4.1.3

What do I do with this information?

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1.4.1.3.1

Plan, implement, observe

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10

Students will demonstrate how to support Science for preschoolers.

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10.1

Standard 1

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10.1.1

Young children are captivated by discovering and exploring their natural world. They insist that teachers and family members answer their questions about the world around them

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10.1.2

Weather: the combination of sunlight, wind, snow, or rain, and temperature in a particular place at a particular time. Humans can plan and prepare for different weather conditions.

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10.1.2.1

Sunlight has an effect on surfaces. Objects can be seen when light is available to illuminate them. Light is required for plant growth.

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10.1.3

Living things (plants and animals, including humans) depend on their surroundings to get what they need, including food, water, and shelter, to survive.

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10.1.3.1

Behavior patterns between parents and offspring can help animals, including humans, to survive.

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10.1.4

All things are made of matter. Various kinds of matter, such as wood, metal, and water, have different properties that can be observed, described, and classified.

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10.1.4.1

Pushing or pulling on an object can change the speed or direction of an object in motion.

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10.1.5

Techniques for supporting Science include

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10.1.5.1

Allow children to explore their surroundings and ask questions while they are doing so.

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10.1.5.2

Lead children in discussions of, “What do you think will happen if…?”

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10.1.5.3

Point out changes in children’s environment including the weather, seasons, etc.

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10.1.5.4

Provide children with language to describe what they see, hear, touch, taste, etc.

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10.1.5.5

Build ramps, forts, levers, etc. with children and let them discover what will happen when using them.

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10.1.5.6

Model and support vocabulary associated with the scientific process.

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10.1.5.7

Support children’s curiosity in their exploration of their environment by encouraging problem solving and discovery.

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11

Students will demonstrate how to support Social Studies for preschoolers.

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11.1

The purpose of Social Studies is to prepare children to become informed and engaged citizens in a culturally diverse, rapidly changing, and interdependent world

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11.1.1

Techniques for supporting Physical Education include

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11.1.1.1

Encourage regular classroom discussions.

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11.1.1.10

Provide children with choices and voting opportunities.

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11.1.1.2

Learn about children’s preferences, interests, background, and culture. Adults share information about themselves and find commonalities with children and others.

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11.1.1.3

Honor children’s family culture and maintain a respectful attitude when interacting with others.

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11.1.1.4

Encourage children to respect and include all classmates, appreciate differences, and meet one another’s needs.

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11.1.1.5

Acknowledge children’s efforts and classroom contributions.

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11.1.1.6

Provide direct instruction on appropriate social interaction skills with specific feedback.

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11.1.1.7

Design activities that foster social interaction.

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11.1.1.8

Model behaviors that care for the environment.

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11.1.1.9

Explain the importance of safety and why that practice is important.

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2

Students will explore the responsibilities of early childhood educators.

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2.1

Identify and/or demonstrate the responsibilities of the lead and support teacher.

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2.1.1

Lead Teacher:

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2.1.1.1

Creating a caring, equitable and developmentally appropriate community of learning (e.g. supervision of children, anticipate the needs of the children.)

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2.1.1.2

Establishing partnerships with families (e.g. home to school connection)

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2.1.1.3

Observing, documenting, and assessing children

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2.1.1.4

Teaching to enhance each child’s development (e.g. Responsible for the pace and order of the lessons)

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2.1.1.5

Planning and implementing curriculum (e.g. create the daily plan for the class.)

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2.1.1.6

Professionalism (e.g. involve and direct support teachers to help with lessons and activities, crowd control, preparation, etc. Clean up and complete an evaluation of the day)

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2.1.1.7

https://www.naeyc.org/resources/position-statements/dap/guidelines

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2.1.2

Support Teacher: Help with activities, crowd control, preparation, and anticipate classroom/lead teacher needs. Make activity idea suggestions. Fulfill assignments of preparing activities from the lead teacher. Get involved in the activities and support the children. Help with clean-up and evaluating the day’s activities.

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3

Students will create developmentally appropriate curriculum for young children.

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3.1

Understand calendaring, daily scheduling/routines, learning centers and group time.

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3.1.1

Scope and sequence-a summary of content to be taught and the order it will be taught

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3.1.2

Themes- A main topic, idea, or concept around which the classroom activities are planned.

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3.1.3

Daily schedule- represents the big picture and includes main activities that happen across the day.

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3.1.4

Routines- steps needed to complete each part of the schedule, provides structure and security.

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3.1.5

Learning Centers (child-directed and teacher supported play)- purposeful way of dividing the classroom into different subject or learning areas (i.e., dramatic play, sensory, blocks, writing, etc.)

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3.1.6

Whole Group Time (teacher led)- a time when children come together as a community of learners to share their thoughts, listen to one another, actively participate together and build a sense of respect and support for one another.

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3.1.7

Small Group Time (teacher led individualized support)- encourages children to explore and experiment with new or familiar materials, skills and ideas that adults have selected based on their daily observations of children’s interests, the developmental milestones, the Utah Early Childhood Core Standards, and local events.

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3.2

Review the components of a lesson plan.

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3.2.1

Lesson Plan- A description of the activity that includes goals and procedure

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3.2.2

Objective- The overall goals that children may learn, know and/or do.

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3.2.3

Standard- concise written descriptions of what students are expected to know and be able to do at a specific stage of their education.

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3.2.3.1

Age 3-5: https://www.schools.utah.gov/file/2f5c23cd-43cc-4ab1-b5d7-ef1f918362e9

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3.2.3.2

Age 0-3: https://jobs.utah.gov/occ/provider/early_childhood.pdf

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3.2.4

Procedure- Step by step instructions for implementing the activity

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3.2.5

Supplies- materials needed to complete the activity

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3.2.6

Rationale- explains how the activity benefits the child

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3.2.7

Reflection/evaluation- a review of the activity including: any changes, children’s learning, teacher’s learning.

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3.2.8

Transitions- the process of moving from one lesson, space, or event to another during the school day

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3.2.8.1

Examples of Transitional Cues

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3.2.8.1.1

Concrete Cues- objects move from one place to another (hang up your coat as you go inside, tuck in your chair)

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3.2.8.1.2

Visual Cues- items are used that the child can see to inform them of a change in activity (when you see your name you may go, turning off the lights)

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3.2.8.1.3

Auditory Cues- sounds used to move children from one area to another (clean up song, ringing a bell)

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3.2.8.1.4

Novelty Cues- involve the use of unusual or new actions and devices to move the children from one activity to the next (asking a question, tiptoeing to the door)

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3.3

Identify appropriate environmental space arrangement.

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3.3.1

Everything in your space, including furniture, materials and supplies set the tone for the class

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3.3.2

Children will be inclined to act appropriately if the space is orderly and organized with a place for everything

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3.3.3

Centers are defined and include a quiet/calming space where a child can be alone

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3.3.4

Space should be welcoming, pleasing to the eye and safe

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3.3.5

Children should have ownership in the space (ex. children’s artwork displayed at their eye level)

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3.3.6

The space should be inclusive (multicultural, non-sexist, differing abilities) through books, pictures and learning materials

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3.3.7

Containers and shelves are child sized and labeled with words and pictures to support independence and language skills.

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3.3.8

Space arrangement

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3.3.8.1

Wet- Visual arts, Science, sensory

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3.4

Explore the Utah Core Standards for Early Learning https://www.schools.utah.gov/file/2f5c23cd-43cc-4ab1-b5d7-ef1f918362e9

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4

Students will demonstrate how to support learning in English Language Arts for preschoolers.

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4.1

The English Language Arts strands includes speaking and listening, reading, and writing

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4.1.1

Literacy is the ability to read, write, speak, and listen.

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4.1.1.1

Literacy enables students to participate fully in their community and society.

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4.1.1.2

Language is the basis for understanding and communicating in most aspects of life.

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4.1.2

Techniques for supporting ELA include

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4.1.2.1

Engage in conversations with children.

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4.1.2.10

Provide opportunities for multiple readings/retellings of nursery rhymes or stories.

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4.1.2.11

While reading to children, ask questions about what may happen next, how the book relates to their own experiences, how the characters in the story are feeling, etc.

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4.1.2.12

Encourage children to re-enact stories using dramatic play or puppets.

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4.1.2.13

Supply a variety of age-appropriate writing tools and materials in all areas of the classroom, including thin short pencils, crayons, markers, whiteboards, glue sticks, magnetic letters, paintbrushes, etc.

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4.1.2.14

Model proper writing

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4.1.2.14.1

Writing down what children say, labeling their drawings, writing questions that could be asked of a visitor, or making a list of foods.

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4.1.2.2

Read daily from a variety of texts, including narrative and informational genres.

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4.1.2.3

Create a language- and print-rich environment

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4.1.2.3.1

Reading, listening, writing, and dramatic play centers, eye level alphabet charts, picture/word labels, and samples of children’s work.

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4.1.2.4

Provide activities that increase phonological awareness.

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4.1.2.5

Use a wide variety of media and presentation forms

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4.1.2.5.1

Animated and engaging storytelling, pictures or drawings, posters, appropriate short multimedia presentations, drama, show and tell, signs, paintings, sculptures, puppets, and hand signs.

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4.1.2.6

Sing a wide variety of songs

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4.1.2.7

Provide a variety of texts representative of languages spoken in the classroom

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4.1.2.8

menus, books, magazines, charts, newspapers, maps, instruction booklets, labels, and store flyers

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4.1.2.9

Provide activities that increase awareness of the rhythm of language

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4.1.2.9.1

Clapping the syllables in children’s names or other familiar words.

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5

Students will demonstrate how to support learning in Fine Arts for preschoolers.

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5.1

The Fine Arts strands includes drama, dance, music, and visual arts

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5.1.1

Drama provides creative opportunities for children to portray a variety of events, characters, or stories through taking on different roles, interacting with props, and engaging in dramatic interactions.

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5.1.2

Dance provides children the opportunity to use their bodies to move to music and express themselves through movement.

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5.1.3

Music offers students the opportunity to learn songs, create music, develop self-expression, and build cultural understanding with self and others.

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5.1.4

Visual arts provide sensory, expressive, and social opportunities through the use of various media and materials to create drawings, pictures, or 3D art

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5.2

Learning in Fine Arts is valuable for building curiosity and supporting children in expressing and communicating their ideas and experiences.

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5.2.1

Visual arts instruction improves reading readiness.

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5.2.2

Musical experiences support understanding foundational mathematical concepts.

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5.2.3

Engaging in fine arts reduces children’s stress and increases their cognition, self-awareness, selfdirection, social and cultural awareness, independence, language skills, physical and social-emotional development, and ability to make sense of the world around them.

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5.3

Techniques for supporting Fine Arts include

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5.3.1

Engage and follow the children’s lead in creative processes.

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5.3.2

Acknowledge children’s efforts and persistence in artistic expression.

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5.3.3

Provide open-ended art experiences- all mediums are used to create and explore. An opportunity for exploration and expression without a look-alike result is the goal.

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5.3.4

Value the process not the product

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6

Students will demonstrate how to support learning in Health Education for preschoolers.

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6.1

Standard 1

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6.1.1

The Health Education strands include physical, mental, emotional, and social health.

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6.1.1.1

Physical Health includes Independence in personal care and hygiene.

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6.1.1.2

Mental and Emotional Health focuses on awareness and care for the mental and emotional health of self and others.

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6.1.1.3

Nutrition focuses on understanding the importance of nutritional food on health throughout life, including food choices, such as identifying healthy or less healthy foods, and how to properly fuel the body.

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6.1.2

Techniques for supporting Health Education include

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6.1.2.1

Encourage the child to participate in self-care routines.

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6.1.2.2

Provide examples of what a good friend is and is not.

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6.1.2.3

Provide suggestions for appropriate turn taking.

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6.1.2.4

Talk about foods in the environment and discuss healthy foods during snack time.

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6.1.2.5

Help children acknowledge their feelings and teach them appropriate ways to handle those feelings.

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7

Students will demonstrate how to support Lifelong Learning Practices for preschoolers.

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7.1

Standard 1

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7.1.1

Approaches to Learning includes the concepts of curiosity, engagement, interest in learning, independence, flexibility, perseverance, imagination, and problem-solving.

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7.1.2

Learning Engagement is the way children continue to develop the ability to actively explore and participate in the learning environment.

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7.1.3

Social development includes self-awareness, regulation and recognition of emotions, emotional responsiveness, managing stress, and the ability to interact with others effectively in social settings.

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7.1.4

Techniques for supporting Lifelong Learning Practices include

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7.1.4.1

Encourage balance and healthy lifestyles.

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7.1.4.10

Acknowledge, respect, and validate children’s expression of all emotions as teaching opportunities.

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7.1.4.2

Teach problem solving.

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7.1.4.3

Help children develop citizenship skills to be responsible, accountable, and helpful.

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7.1.4.4

Create a learning environment that inspires a sense of wonder, delight, curiosity, and creativity.

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7.1.4.5

Recognize and honor variations in cultural contexts relating to how children play and make sense of their experiences. Provide materials that are culturally relevant and inclusive of children that make up the learning community.

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7.1.4.6

Embed opportunities throughout the day to provide positive, affirming, and supportive, feedback to children.

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7.1.4.7

Provide direct instruction on appropriate social interaction skills.

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7.1.4.8

Design activities that require social interaction.

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7.1.4.9

Demonstrate problem-solving techniques in relationships.

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8

Students will demonstrate how to support Mathematics for preschoolers.

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8.1

Standard 1

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8.1.1

Mathematics is a way of thinking about patterns, relationships, and seeking multiple solutions to problems.

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8.1.2

Quality learning environments should focus on actual hands-on experiences during play and interaction with others to incorporate well-designed mathematical experiences.

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8.1.3

Math concepts include

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8.1.3.1

Counting and cardinality- the ability to identify numerals by name, count in sequence, use one-toone correspondence, and describe quantities of objects counted.

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8.1.3.2

Operations and algebraic thinking- identifying and manipulating simple patterns, the understanding of addition as putting together and adding to, and the understanding of subtraction as taking apart and removing from.

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8.1.3.3

Measurement and Data- the ability to describe and compare measurable attributes of objects, classify objects, and count the number of objects in each category.

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8.1.3.4

Geometry- the ability to identify, describe, compare, and create shapes.

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8.1.4

Techniques for supporting Math include

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8.1.4.1

Give children adequate time to explore and experiment with manipulatives before starting teacher planned instruction.

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8.1.4.2

Design experiences where children explore and experience their environment to identify spatial relationships such as, “How many children fit inside the castle in the outdoor area?”

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8.1.4.3

Use mathematical language to extend children’s understanding within the context of their experiences, such as: “Do you want half a glass of milk or a full glass of milk?” or “Would you like more or fewer grapes than I have?”

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8.1.4.4

Integrate mathematical experiences, including stories, chants, and songs to reinforce mathematical concepts such as “Five Little Speckled Frogs,” “Five Little Ducks,” and “The Three Billy Goats Gruff.”

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8.1.4.5

Integrate mathematics throughout the day (for example, counting snacks, identifying shapes, ordering objects by length or size).

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9

Students will demonstrate how to support Physical Education for preschoolers.

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9.1

Standard 1

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9.1.1

The goal of physical education is to develop healthy, responsible children who have the knowledge, skills, and dispositions to work together, think critically, and participate in a variety of activities that lead to a lifelong healthy lifestyle.

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9.1.2

Physical development is integral to building children’s self-esteem, confidence, fitness, and well-being.

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9.1.3

As children refine their physical movements, they develop higher-order thinking skills that are necessary for future social and academic success.

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9.1.4

Motor skills are defined as both small muscle and large muscle movements.

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9.1.4.1

Gross (large) motor skills, including walking, kicking, hopping, galloping, running, sliding, skipping, leaping, and jumping, are the foundation of movement.

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9.1.4.2

Fine (small) motor skills, including the two-finger pincer grasp and manipulation of small objects, support the development of pre-writing skills.

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9.1.4.3

Locomotor skills include walking, hopping, running, jumping, galloping, leaping, and sliding.

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9.1.4.4

Non-locomotor skills include balancing on one foot, moving body parts in isolation, bending, twisting, turning.

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9.1.5

Techniques for supporting Physical Education include

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9.1.5.1

Continually encourage, challenge, and strengthen children’s gross and fine motor skills by teaching, modeling, and providing many opportunities to:

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9.1.5.1.1

Run, gallop, throw, catch, hop, kick, dance, jump, climb, pull, carry, stretch, bend, twist, and move isolated parts of the body. `

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9.1.5.1.2

Practice building with large and small blocks, molding clay, using scissors or tongs, stringing beads, placing pegs in holes, assembling puzzles, using a computer mouse, and using a variety of writing utensils (pencils, crayons, markers) and art mediums (painting, printing, manipulating clay, stamping).

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9.1.5.2

Participate in fine and gross motor activities alongside the children.

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9.1.5.3

Teach, model, and maintain proper safety rules.

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9.1.5.4

Provide opportunities for both organized and spontaneous play.

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Early Childhood Education 3 (2023-)

1

Students will receive Utah Pre-service Training and implement Utah Child Care Licensing Rules

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1.1

Complete and implement Pre-service training

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1.1.1

Utah preservice-All students should complete the annual Utah preservice training

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1.1.2

https://childcarelicensing.utah.gov

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1.1.2.1

2.5 hours of training is required before providing care to children

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1.1.3

Individual center health and safety plan based on Utah Childcare Licensing Rules

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1.1.3.1

Training should be provided based on individual center or preschool rules

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1.2

Students will review and implement Utah licensing standards.

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1.2.1

Identify qualifications for directors, lead teachers, and supporting teachers in an early childhood setting.

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1.2.2

Maintain the number of caregiver-to-child ratios for single-age groups of children in the table below:

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1.3

Apply active supervision of each child at all times.

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1.3.1

Set Up the Environment- so staff can supervise and be accessible to children at all times

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1.3.1.1

Position Staff- If there is more than one staff member in a space, position yourselves so that you can observe and see children at all times

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1.3.1.2

Scan and Count- staff always know how many children are in their care and what they are doing

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1.3.1.3

Listen- listen for specific sounds or the absence of them that could indicate a potential danger

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1.3.1.4

Anticipate Children’s Behavior- staff use what they know about their children to anticipate potential challenges

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1.3.1.5

Engage and Reflect- staff work together to assist in the care of children

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1.3.2

Child Safety and Injury Prevention

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1.3.2.1

All harmful objects and hazards are inaccessible to children; to view a list see the Child Care Center Rule Interpretation Manual, section 13

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1.3.2.2

Objects and other items that are brought into the center (backpacks, things in pockets, etc.) may also be hazardous

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1.3.2.3

Items with small parts or that fit through a paper towel tube are too small for children under the age of 2

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1.3.3

Emergency Preparedness and Response

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1.3.3.1

Keep first-aid supplies in center, including at least antiseptic, bandages and tweezers

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1.3.3.2

Fire drills are conducted monthly and disaster drills at least once every 6 months

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1.3.3.3

Health and safety plan are located in the center and followed in an emergency or disaster

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1.3.3.4

Parents will receive a written report of every incident, accident, or injury involving the child

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1.3.4

Health and Infection Control

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1.3.4.1

Keeping the facility clean, sanitized, and washing hands are key factors in preventing and reducing the spread of illness

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1.3.4.2

Toys and materials (bedding, dress-up clothing, etc.) should be cleaned weekly or more often if needed. (ie: for example if a toy is in a child’s mouth)

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1.3.4.3

Proper Handwashing Procedures should be posted and followed:

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1.3.4.4

Use warm water. Run water over hands to remove soil before applying soap.

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1.3.4.5

Use liquid soap and rub hands together to create a soapy lather.

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1.3.4.6

Rub hands for at least 20 seconds including back of hands, between fingers and under fingernails.

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1.3.4.7

Rinse hands and dry with a single-use towel.

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1.3.4.7.1

Handwashing is required:

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1.3.4.7.1.1

Before handling or preparing food or bottles

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1.3.4.7.1.2

Before and after eating meals and snacks or feeding a child

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1.3.4.7.1.3

After using the toilet or helping a child use the toilet

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1.3.4.7.1.4

After contact with a body fluid

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1.3.4.7.1.5

When coming in from outdoors or arriving to work

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1.3.4.7.2

After cleaning up or taking out garbage

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1.3.4.8

A child who is ill with an infectious disease may not be cared for at the center except when the child shows signs of illness after arriving at the center

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1.3.4.9

Gloves should be worn during diapering/toileting practices, first-aid and when handling food

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1.3.5

Food and Nutrition

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1.3.5.1

Each child age 2 years and older is offered a meal or snack at least once every 3 hours

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1.3.5.2

Providers should be aware of food allergies and sensitivities and ensure that children are not served the food or drink of which they are allergic/sensitive

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2

Identify signs of child abuse, abusive head trauma, and sudden infant death syndrome.

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2.1

Identify the signs of child abuse

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2.1.1

Provider shall ensure that no child is subjected to physical, emotional, or sexual abuse while in care.

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2.1.2

Utah law requires any person who has reason to believe that a child has been subjected to abuse,

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2.1.3

neglect, or dependency to immediately notify the nearest office of Child and Family Services, a peace officer, or a law enforcement agency.

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2.1.4

Inform parents, children and those who interact with the children of the center’s behavioral expectations and how any misbehavior will be handled

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2.1.5

Individuals who interact with the children shall guide children’s behavior by using positive reinforcement, redirection and by setting clear limits that promote children’s ability to become selfdisciplined Caregivers shall use gentle, passive restraint with children only when it is needed to stop children from injuring themselves or others, or from destroying property

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2.1.6

Interactions with the children shall not include: restraining a child’s movement by binding, tying, or any other form of restraint that exceeds gentle, passive restraint

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2.2

Describe causes, prevention, and consequences for infant Abusive Head Trauma(AHT).

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2.2.1

Abusive head trauma (AHT), including shaken baby syndrome, is a severe form of child abuse that results in brain injury.

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2.2.1.1

It is caused by violent shaking and/or with blunt impact.

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2.2.1.2

The resulting injury can cause bleeding around the brain or on the inside back layer of the eyes.

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2.2.1.2.1

AHT often happens when a parent or caregiver becomes angry or frustrated because of a child’s crying.

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2.2.1.3

Abusive head trauma is preventable by responding to infant crying appropriately.

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2.2.1.3.1

Examine ways to cope with crying.

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2.2.1.4

Techniques for soothing an infant: Touch, Motion, Sound.

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2.2.1.5

If your coping threshold (how much a person can take of something) for crying is reached and there is no one around to relieve you by taking the baby, put the crying baby down in its crib, close the door, and go do something to relieve the stress (i.e. dance to loud music, vacuum, watch TV, etc.) Checking on the baby every 5-10 minutes.

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2.2.2

At least one of every four babies who experience AHT dies from this form of child abuse.

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2.3

Describe sudden infant death syndrome (SIDS) and prevention strategies.

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2.3.1

SIDS is the sudden, unexplained death of an apparently healthy child in their sleep (often under 1 year old)

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2.3.2

Use safe sleep practices to reduce the risk of SIDS:

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2.3.2.1

Always place infants on their backs for sleeping.

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2.3.2.2

No toys, pillows, stuffed animals, bumper pads, or wedges in the crib or bassinet.

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2.3.2.3

Sleep infants in equipment designed for sleep, such as cribs or bassinets. Car seats, strollers, and swings should be avoided for sleeping.

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2.3.2.4

Dress infants in sleep clothing, such as sleepers and sleep sacks, instead using blankets

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2.3.2.5

Avoid letting infants get too hot when they are sleeping. Signs of overheating include sweating, damp hair, flushed cheeks, heat rash, or rapid breathing.

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2.3.2.6

Supervise sleeping infants by having them sleep in a location where you can see and hear them or by doing an in-person observation at least once every 15 minutes covering them with blankets.

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2.3.3

Avoid letting infants get too hot when they are sleeping. Infants are too hot when you see them sweating or have damp hair, flushed cheeks, heat rash, or rapid breathing.

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2.3.4

Supervise sleeping infants by having them sleep in a location where you can see and hear them or by doing an in-person observation at least once every 15 minutes.

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3

Students will evaluate and model developmentally appropriate practices with children

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3.1

Review and implement a developmentally appropriate environment and curriculum

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3.1.1

Purposes of intentional space arrangement

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3.1.1.1

Everything in your space, including furniture, materials and supplies set the tone for the class

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3.1.1.2

Children will be inclined to act appropriately if the space is orderly and organized with a place for everything

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3.1.2

Centers are defined and include a quiet/calming space where a child can be alone

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3.1.2.1

Space should be welcoming, pleasing to the eye and safe

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3.1.2.2

Children should have ownership in the space (ie: children’s artwork displayed at their eye level)

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3.1.3

The space should be inclusive (multicultural, non-sexist, differing abilities) through books, pictures and learning materials

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3.1.3.1

Containers and shelves are child sized and labeled with words and pictures to support independence and language skills.

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3.1.4

Space arrangement

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3.1.4.1

Wet- Visual arts and Science/sensory

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3.1.4.2

Dry- Mathematics and manipulatives

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3.1.4.3

Active- Dramatic arts and blocks

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3.1.4.4

Quiet- English Language Arts and technology

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4

Students will review guidance strategies in Early Childhood Education 1 Strand 3 & 4. Examine positive guidance strategies I-messages and problem solving.

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4.1

Identify i-messages in the use of positive guidance strategies

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4.1.1

I-messages: A specific description of behavior how it affects you, and your feelings about it.

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4.1.2

An i-message should follow this form “I feel when because , next time please .”

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4.1.2.1

Ex: “I feel worried when you climb up the slide because you might get hurt next time please use the ladder.”

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4.2

Identify the reasons to teach and use i-messages in an early childhood setting.

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4.2.1

Emotional intelligence: become more comfortable with labeling their emotions and communicating them to others.

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4.2.2

Assertiveness: respectfully and clearly teach others how to treat us.

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4.2.3

Problem solving: A tool to express feelings without blaming or judging.

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4.3

Facilitate and encourage the development of independent problem solving.

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4.3.1

Passive Intervention: Giving children time to work through their own problems. If a situation does not escalate to destructive or aggressive behavior, simply observe as the children seek a solution, or be present to serve as a gentle reminder to use words instead of action. Trust children to ‘figure it out’ and help as needed.

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4.3.2

Physical Intervention: Physically stop children when they are hurting each other. Then focus on actively resolving the conflict at hand.

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4.3.3

Active Intervention: Steps in Teaching Conflict Resolution

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4.3.3.1

Identify the problem and define it as a shared problem.

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4.3.3.2

Invite children to participate in fixing the problem.

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4.3.3.3

Generate possible solutions as a group.

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4.3.3.4

Examine each idea for its merits or drawbacks. Decide which idea to try.

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4.3.3.5

Work out ways of putting the plan into action.

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4.3.3.6

Follow up. Evaluate how the plan worked

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Economic & Entrepreneurship (2000): Grades 10, 11, 12

<ul><li>Analyze historical and contemporary examples in which individuals demonstrated respect and support for the rights, responsibilities, and dignity of all people.</li></ul>

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<ul><li>Analyze the causes, effects, strengths, and problems of the free enterprise system.</li></ul>

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<ul><li>Recognize how individual economic choices and actions affect self, family, and community.</li></ul>

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<ul><li>Demonstrate individual economic responsibility.</li></ul>

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<ul><li>Respect and defend individual rights and property.</li></ul>

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<ul><li>Explain how the major groups in a capitalist economy are independent entrepreneurs, workers, and consumers.</li></ul>

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<ul><li>Demonstrate the ability to resolve conflicts positively.</li></ul>

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<ul><li>Listen with respect to the ideas and views of others.</li></ul>

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<ul><li>Analyze the influence of economic institutions and mass communication on an individual's perception of the world.</li></ul>

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<ul><li>Organize resources and time efficiently</li></ul>

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<ul><li>Explain the relationship among sustainable economic growth, environmental issues, and other social goals</li></ul>

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<ul><li>Explain the relationship between saving, investment, and economic growth.</li></ul>

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<ul><li>Describe the nature and causes of business cycles.</li></ul>

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<ul><li>Identify and discuss major economic indicators; e.g., gross national product, inflation, unemployment, price indexes, stock and bond market indexes.</li></ul>

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<ul><li>Explain the role of entrepreneurs in organizing and allocating economic resources.</li></ul>

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<ul><li>Compare and contrast the basic forms of business ownership</li></ul>

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<ul><li>Explain the relationship between financial institutions and the federal reserve system in the creation and control of the money supply.</li></ul>

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<ul><li>Analyze the advantages and disadvantages of the four types of market structures; i.e., pure monopoly, oligopoly, monopolistic competition, pure competition.</li></ul>

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<ul><li>Explain opportunity cost, cost/benefit, and margin.</li></ul>

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<ul><li>Identify the principal elements of scarcity in the context of unlimited wants and limited resources.</li></ul>

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<ul><li>Evaluate the trade-offs involved in alternative uses of resources using the production possibilities curve.</li></ul>

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<ul><li>List and describe the primary factors of production.</li></ul>

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<ul><li>Compare and contrast the ways in which government economic policies both impede and promote economic growth within society.</li></ul>

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<ul><li>Give examples of consumer behavior responding to increased and decreased interest rate changes</li></ul>

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<ul><li>Explain how change in personal life situations helps to shape personal economic decisions.</li></ul>

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<ul><li>Compare and contrast the ways in which cultural variation within and among societies helps to increase differences in the economic value of resources.</li></ul>

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<ul><li>Explain the operation of supply and demand in the mixed-market economy of the United States</li></ul>

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<ul><li>Explain how free enterprise answers the basic economic questions of what, how, when, and for whom goods and services are produced.</li></ul>

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<ul><li>Illustrate the relationship between households, firms, government, and the international sector using the concept of the circular flow of economics</li></ul>

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<ul><li>Cite examples of how the philosophy of capitalism has impacted attitudes toward private property, private enterprise, and freedom of choice.</li></ul>

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<ul><li>Explain the role of the Invisible hand and the profit motive in redirecting self-interested behavior toward serving the public interest.</li></ul>

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<ul><li>Identify and compare examples of U.S. taxation throughout different historical periods with the current policies.</li></ul>

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<ul><li>Explain the impact of a current environmental issue.</li></ul>

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<ul><li>Explain how major economic indicators such as gross national product, unemployment, stock market, and consumer price index reflect the interaction among nations.</li></ul>

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<ul><li>Use natural resources and population density maps to predict the potential economic activity of a region.</li></ul>

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<ul><li>Locate historical and/or current regions where examples of the word=s major economic systems can be found, i.e., traditional, market, mixed market, command.</li></ul>

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<ul><li>Explain environmental problems existing in three different countries and the economic impact</li></ul>

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<ul><li>Identify examples of natural, human, and capital resources</li></ul>

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<ul><li>Show how economic knowledge can be used in any occupation.</li></ul>

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<ul><li>Explore the educational paths recommended to be a business or social economist</li></ul>

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<ul><li>Identify the role of an economist in industry and government.</li></ul>

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0000-01

Students will demonstrate critical thinking skills through observing, reading, writing, listening, speaking and problem solving.

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0000-02

Students will apply a geographical view of economics and how it influences and relates to the environment, resources, societies, and global connections.

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0000-03

Students will demonstrate the economic impact of current or historical ideas, attitudes, events, movements, technology and governments and how they have influenced humanity.

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0000-04

Students will demonstrate why and how commonalities and differences of ideas, attitudes, choices, and technologies influence the interaction and behavior of individual groups, institutions, and cultures. Explain why individuals, groups, and institutions respond to change in a particular way on the basis of shared assumptions and technologies.

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0000-05

Students will demonstrate why societies organize available resources for the production, distribution, and consumption of goods and services.

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0000-06

Students will demonstrate why and how lifelong learning, collaboration, and responsible citizenship are necessary to promote personal and public good

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0101

Develop and apply observation, writing, reading, speaking listening, reasoning, analysis, interpretive, research, and presentation skills in economics

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0102

Explore career opportunities in economics

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0201

Use map and globe skills to identify and analyze economic resources, environments, and scenarios

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0202

Plan and develop alternative uses of environments and resources.

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0301

Demonstrate that historical interpretation and knowledge of economic systems are socially influenced

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0302

Identify and describe selected periods or movements of historical change within and across cultures

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0303

Use ideas, theories, and modes of inquiry drawn from history in the analysis of contemporary social arrangements

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0402

Explain why individuals, groups, and institutions respond to change in a particular way on the basis of shared assumptions and technologies.

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0403

Describe the various forms and roles institutions take in furthering both continuity and change.

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0501

Explain how the scarcity of productive resources including, natural, human, and capital goods requires the development of economic systems to make basic decision about how goods and services are to be produced and distributed.

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0502

Compare and contrast the various economic institutions that comprise economic systems: households, firms, banks, government agencies, labor unions, corporations, and the stock market.

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0503

Apply economic concepts and reasoning to social developments and issues

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0601

Demonstrate the characteristics of lifelong learning in school activities.

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0602

Demonstrate collaboration in working with others to achieve specified results.

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0603

Demonstrate an understanding of, and a reasoned commitment to, the rule of law.

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401

Identify and describe both current and historical examples of the interaction and interdependence of individuals and societies.

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Engineering Technology

S1

Students will follow safety practices.

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S1.1

Identify potential safety hazards and follow general laboratory safety practices.

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S1.1.a

Assess workplace conditions regarding safety and health.

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S1.1.b

Identify potential safety issues and align with relevant safety standards to ensure a safe workplace/jobsite.

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S1.1.c

Locate and understand the use of show safety equipment.

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S1.1.d

Select appropriate personal protective equipment.

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S1.2

Use safe work practices.

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S1.2.b

Follow correct procedures when using any materials, tools, or equipment.

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S1.2.c

Ref: https://schools.utah.gov/cte/engineering/resources under the Safety Program and Management tab.

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S1.2a

Use personal protective equipment according to manufacturer rules and regulations.

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S1.3

Complete a basic safety test without errors (100%) before using any tools or shop equipment.

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S2

Students will develop an engineering mindset.

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S2.1

Use an engineering design process to solve a problem. (For example: Identify & define the problem (criteria & constraints), Brainstorm solutions, Create a model (predictive analysis) & build a prototype, Test the prototype (gather data), Iteration (redesign & optimize))

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S2.2

Use mathematics and science to produce technology (STEM) which often requires a multi- disciplinary approach. (Algebra, Geometry, Physics)

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S2.3

Demonstrate the relationship between a scientific method and an engineering design process. (For example: Record data, Sketch ideas, Analyze data to develop a mathematical model, Reach a conclusion (cause & effect))

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S3

Students will apply the elements of an engineering design process to create a product or system.

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S3.1

Identify the design problem and decide how to address it. (For example: Clearly define the problem based on wants and needs, Identify criteria and constraints and determine how they will affect the design, Investigate existing design solutions, Consider factors including safety, reliability, cost, quality control the environment, production, manufacturability, maintenance and repair, aesthetics ergonomics, and human factors)

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S3.2

As a team, think of new ideas or approaches to the problem and choose one.

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S3.2.a

Brainstorm a variety of potential solutions.

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S3.2.b

Evaluate their strengths and weaknesses based on the established criteria.

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S3.2.c

Choose the best solution.

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S3.3

Create a model and a prototype of the proposed design. (For example: Mathematical models (spreadsheets and graphs), Technical drawings (isometric & orthographic), 3D solid models, Working prototype)

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S3.4

Test the prototype, record the results, and evaluate the performance of the design. (For example: Identify and record both failures and successes, Evaluate the performance of the prototype against the stated requirements)

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S3.5

Redesign the prototype by repeating the design process in order to further optimize the design. (For example: Learn from failed attempts and identify areas for improvement from testing, Reconsider any discarded ideas, Look for mathematical relationships and use them to identify the factors that affect the design the most, Repeat the steps of the design process until the prototype meets the requirements)

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S4

Students will develop an understanding of the cultural, environmental, economic, and political effects of engineering, and the impacts of technology throughout history.

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S4.1

In order to understand the effects of engineering on society, students should learn that engineers have improved the quality of life by introducing revolutionary technologies such as: Clean water systems, Transportation & infrastructure, Medicines & biotechnology, Electronics, Energy.

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S4.2

In order to realize the impact of society on technology, students should learn that: The use of inventions and innovations has led to changes in society and the creation of new needs and wants, Each innovation introduces both solutions and new challenges.

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S4.3

Students will recognize that engineers will have a role in solving current and future problems such as the National Academy of Engineering Grand Challenges.

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S5

Students will apply engineering fundamentals.

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S5.1

Distinguish between six simple machines and their identifying characteristics. (For Example: Lever, Wedge, Inclined Plane, Screw, Wheel & Axle, and Pulley)

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S5.2

Practice real world applications of physical laws.

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S5.2.a

Ohm's Law & Watt's Law

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S5.2.b

Newton's Laws of Motion

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S5.2.c

Pascal's Principle

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S5.2.d

Bernoulli's Principle

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S5.2.e

Mass and energy balances, and chemical reactions.

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S6

Students will investigate future training opportunities and careers in engineering.

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S6.1

Investigate the USBE's CTE engineering pathway.

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S6.2

Identify occupations related to engineering.

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S6.2.a

Technician

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S6.2.b

Designer

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S6.2.c

Engineer

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S6.2.d

Manager

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S6.3

List and differentiate among different engineering disciplines. (For example: Aerospace, Biomedical, Civil, Chemical, Computer (both Hardware & Software), Electrical, Energy, Manufacturing, Mechanical)

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S6.4

Investigate different types of occupational training. (For example: Trade school, Community College, University, Graduate Training)

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S6.5

Recognize the importance of both "hard" and "soft" skills in the workplace.

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Exercise Science/Sports Medicine: Grades 11-12 (2022)

Legal Requirements/expectations

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Accountability

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Dependability

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Critical Thinking

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Teamwork

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Problem Solving

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Communication

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Workplace Skills

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Apply a compression wrap to a knee.

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Apply a compression wrap to an ankle

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Prepare an ice bag/pack

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Performance Skill

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Stabilize head/neck in position found. (Optional additional skill)

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Demonstrate crutch fitting to any size individual.

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Performance Skill

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Competently tape a wrist using the standard prophylactic taping method. (Optional additional skill)

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Competently tape a thumb using the standard prophylactic taping method.

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Performance Skill: Competently tape a thumb using the standard prophylactic taping method.

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Demonstrate the proper techniques of static stretching for ALL major muscle groups.

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Performance Skill

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Competently tape an arch using the standard prophylactic taping method. (Optional additional skill)

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Competently tape an ankle using the standard prophylactic taping method.

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Performance Skill

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Explain a HIPS assessment.

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Write a SOAP note

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Performance Skills

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1

Students will explore the fundamental aspects of Exercise Science/Sports Medicine.

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1.1

Identify members of the Sports Medicine team.

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1.1.a

Recognize the primary members of the sports medicine team to include: Coach, Athlete, Parents, Team Physician, Certified Athletic Trainer, and Allied Health professionals.

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1.1.b

Understand that other careers provide support to the sports medicine team.

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1.1.c

Compare and contrast the roles of each member of the sports medicine team.

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1.2

Explore a variety of therapeutic careers and describe the job duties and skills, education required, job settings, and potential salary for each of the following:

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1.2.a

Athletic Trainer (AT)

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1.2.b

Physical Therapist (PT)

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1.2.c

Physical Therapy Assistant (PTA)

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1.2.d

Occupational Therapist (OT)

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1.2.e

Occupational Therapy Assistant (OTA)

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1.2.f

Exercise Physiologist

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1.2.g

Orthopedic Surgeon

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1.2.h

Physician

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1.2.h.1

DO

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1.2.h.2

MD

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1.2.i

Physician Assistant (PA)

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1.2.j

Nurse Practitioner (NP)

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1.2.k

Biomechanist

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1.2.l

Prosthetist

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1.2.m

Orthotist

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1.2.n

Podiatrist

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1.2.o

Chiropractor (DC)

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1.2.p

Sports Psychologist

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1.2.q

Emergency Medicine

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1.2.q.1

EMT

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1.2.q.2

Paramedic

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1.2.r

Certified Strength & Conditional Specialist/Personal Trainer (CSCS)

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1.2.s

Registered Dietician (RD)

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1.2.t

Massage Therapist (LMT)

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1.3

Explain legal issues and legal terminology.

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1.3.a

Discuss risk management in an athletic setting.

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1.3.a.1

Collision

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1.3.a.2

Contact

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1.3.a.3

Non-contact

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1.3.a.4

Surfaces

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1.3.b

Define legal terminology and discuss issues, including:

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1.3.b.1

Assumption of Risk

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1.3.b.10

Negligence

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1.3.b.10.1

Duty of care

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1.3.b.10.2

Breach of duty

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1.3.b.10.3

Damage/injury occurred

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1.3.b.10.4

Proximal cause

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1.3.b.11

Standard of Care

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1.3.b.12

Statute of limitations

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1.3.b.13

Good Samaritan law

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1.3.b.2

Battery

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1.3.b.3

Commission

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1.3.b.4

Omission

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1.3.b.5

Failure to Warn

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1.3.b.6

HIPAA

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1.3.b.7

Informed Consent

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1.3.b.8

Liability

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1.3.b.9

Malpractice

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1.3.c

Discuss parameters of ethical conduct and associated issues, including:

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1.3.c.1

Americans with Disabilities Act

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1.3.c.2

Cheating

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1.3.c.3

Drug testing

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1.3.c.4

Fair play and sportsmanship

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1.3.c.5

Performance enhancing drugs

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1.3.c.6

Scope of practice

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1.3.c.7

Title IX (Gender equity in sports)

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1.3.c.8

Winning at all costs

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1.3.d

Review preventative measures to reduce potential risks of litigation.

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1.3.d.1

Medical History & Pre-participation Physical Examination (PPE)

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1.3.d.2

Carry liability insurance

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1.3.d.3

Continuing education

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1.3.d.4

Appropriate documentation

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1.3.d.5

Follow physician orders and recommendations

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1.3.d.6

Have an emergency action plan (EAP)

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1.3.d.7

Maintain adequate supervision

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1.3.d.8

Maintain good rapport with the Sports Medicine Team

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10

Students will explore specific sports injuries of the upper extremities and apply athletic injury prevention principles.

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10.1

Review the anatomy of the upper extremity.

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10.1.a

Bones

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10.1.a.1

Scapula

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10.1.a.2

Clavicle

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10.1.a.3

Humerus

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10.1.a.4

Radius

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10.1.a.5

Ulna

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10.1.a.6

Carpals

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10.1.a.7

Metacarpals

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10.1.a.8

Phalanges

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10.1.b

Joints

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10.1.b.1

Shoulder

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10.1.b.1.1

Sternoclavicular (SC)

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10.1.b.1.2

Acromioclavicular (AC)

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10.1.b.1.3

Glenohumeral

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10.1.b.1.4

Scapulothoracic

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10.1.b.2

Elbow

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10.1.b.3

Wrist

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10.1.b.4

Metaparpal-phalangeal

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10.1.b.5

Interphalangeal

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10.1.c

Soft tissues

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10.1.c.1

Sub-acromial bursa

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10.1.c.2

AC ligament

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10.1.c.3

Glenoid labrum

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10.1.d

Muscles

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10.1.d.1

Deltoid

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10.1.d.2

SITS (Subscapularis, Infraspinatus, Supraspinatus, Teres minor)

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10.1.d.3

Biceps brachii

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10.1.d.4

Triceps brachii

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10.2

Recognize common injuries to the upper extremity.

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10.2.a

Upper extremity injuries

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10.2.a.1

Clavicle fracture

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10.2.a.2

Impingement syndrome

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10.2.a.3

Rotator cuff injuries

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10.2.a.4

Glenohumeral dislocation

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10.2.a.5

AC joint separation

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10.2.a.6

Epicondylitis

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10.2.a.6.1

Lateral (Tennis elbow)

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10.2.a.6.2

Medial (Little leaguer's elbow)

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10.2.a.7

Interphalangeal dislocation

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10.2.b

Identify the mechanism of each injury.

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10.2.c

Identify the signs and symptoms of each injury.

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10.2.d

Indicate the appropriate treatment for each injury.

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10.2.e

Describe injury prevention strategies.

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10.3

Vocabulary

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10.3.a

Movements

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10.3.a.1

Flexion/Extension/Hyperextension

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10.3.a.2

Abduction/Adduction

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10.3.a.3

Pronation/Supination

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10.3.a.4

Protraction/Retraction

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10.3.a.5

Elevation/Depression

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10.3.a.6

Rotation

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10.3.a.6.1

Internal rotation

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10.3.a.6.2

External rotation

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10.3.a.7

Circumduction

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10.3.a.8

Lateral flexion

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10.3.b

Movements of the Wrist & Thumb

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10.3.b.1

Radial/Ulnar deviation

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10.3.b.2

Opposition

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11

Students will be able to recognize common injuries and administer injury management.

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11.1

Identify proper personal protective equipment (PPE)/body substance isolation (BSI) precautions.

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11.2

Identify soft tissue injuries and skin conditions.

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11.2.a

Differentiate signs, symptoms and treatment for:

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11.2.a.1

Avulsions

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11.2.a.2

Abrasions

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11.2.a.3

Bites

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11.2.a.4

Blisters

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11.2.a.5

Contusions

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11.2.a.6

Lacerations

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11.2.a.7

Stings

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11.2.b

Differentiate signs, symptoms and treatment for:

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11.2.b.1

Ring worm

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11.2.b.2

Jock itch

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11.2.b.3

Athlete’s foot

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11.2.b.4

Impetigo

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11.2.b.5

MRSA

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11.2.b.6

Warts

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11.2.b.7

Eczema

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11.3

Recognize abdominal injuries, bleeding, and shock.

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11.3.a

Discuss external bleeding.

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11.3.b

Demonstrate proper procedures to control bleeding.

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11.3.b.1

Apply direct pressure with sterile gauze pad

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11.3.b.2

Apply a pressure dressing

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11.3.b.3

Check circulation

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11.3.c

Identify signs, symptoms, and treatment of internal bleeding.

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11.3.d

Identify signs and symptoms and treatment of abdominal injuries.

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11.3.d.1

Ruptured spleen

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11.3.d.2

Appendicitis

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11.3.d.3

Hernia

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11.3.e

Identify signs, symptoms and treatment for shock.

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11.4

Discuss immobilization techniques.

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11.4.a

Identify fracture signs and symptoms.

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11.4.b

Explain the steps to immobilization.

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11.4.b.1

Splint in the position found

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11.4.b.2

Immobilize the joint above and the joint below

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11.4.b.3

Check circulation distal to the injury

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11.4.c

Explain head / neck immobilization.

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11.4.c.1

Maintain stabilization in the position found.

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11.4.c.2

Monitor ABC's.

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11.5

Recognize and provide treatment for environmental conditions.

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11.5.a

Compare and contrast the causes, signs, symptoms, and treatment of heat illnesses.

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11.5.a.1

Heat cramps

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11.5.a.2

Heat exhaustion

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11.5.a.3

Heat stroke

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11.5.b

Compare and contrast the causes, signs, symptoms, and treatment of cold exposure.

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11.5.b.1

Hypothermia

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11.5.b.2

Frostbite

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11.6

Describe the treatment for medical conditions.

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11.6.a

Seizures

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11.6.b

Fainting

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11.6.c

Diabetes

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11.6.d

Anaphylactic shock

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11.6.e

Asthma

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11.6.f

Exertional sickling

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11.6.g

Sudden cardiac arrest

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11.7

Vocabulary

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11.7.a

General Vocabulary Terms

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11.7.a.1

Cyanosis

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11.7.a.2

Diagnosis

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11.7.a.3

Incision

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11.7.a.4

Palpation

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11.7.a.5

Prognosis

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11.7.a.6

Reduction

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11.7.a.7

Shock

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11.7.b

Injuries

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11.7.b.1

Bursitis

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11.7.b.2

Dislocation

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11.7.b.3

Subluxation

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11.7.b.4

Fracture

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11.7.b.5

Hematoma

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11.7.b.6

Separation

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11.7.b.7

Sprain

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11.7.b.8

Strain

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12

Students will explain therapeutic modalities and rehabilitation techniques.

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12.1

Explore therapeutic modalities.

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12.1.a

Identify the purpose of therapeutic modalities.

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12.1.b

Explain how to properly select the use of therapeutic modalities.

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12.1.c

Identify the Gate Control Theory as a principle of pain management and describe the physiological process of the theory.

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12.2

Describe the physiological effects, indications, contraindications, and application of the following:

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12.2.a

Cryotherapy

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12.2.a.1

Ice packs

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12.2.a.2

Ice massage

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12.2.a.3

Ice immersion

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12.2.a.4

Cold whirlpool

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12.2.a.5

Chemical coolant

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12.2.a.6

Review the R.I.C.E. method

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12.2.b

Thermotherapy

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12.2.b.1

Heat packs

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12.2.b.2

Ultrasound

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12.2.b.3

Hot whirlpool

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12.2.c

Electrotherapy

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12.2.d

Manual Therapy

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12.2.d.

Scraping techniques

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12.2.d.1

Massage

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12.2.d.2

Cupping

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12.3

Discuss the components and goals of a rehabilitation program.

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12.3.a

Identify the general guidelines of a rehabilitation program.

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12.3.a.1

Individualize each program

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12.3.a.2

Be as aggressive as possible without causing harm

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12.3.a.3

Use a variety of equipment

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12.3.a.4

Common mistakes

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12.3.a.4.1

Treat the cause not the symptoms

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12.3.a.4.2

Not addressing the contra-lateral side

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12.3.a.4.3

Postural defects, anatomical mal-alignment, and biomechanical imbalances

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12.3.a.5

Appropriate goal setting

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12.3.a.6

Components of a rehabilitation program

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12.3.b

Phase I

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12.3.b.1

Body conditioning/maintain cardiovascular fitness throughout all phases

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12.3.b.2

Control swelling

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12.3.b.3

Control pain

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12.3.b.4

Increase range of motion

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12.3.c

Phase II

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12.3.c.1

Restore full range of motion

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12.3.c.2

Strength, endurance, speed, power in all muscle groups

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12.3.c.3

Begin skill patterns and proprioception

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12.3.d

Phase III

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12.3.d.1

Functional and sport specific skills

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12.3.d.2

Restore balance and proprioception

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12.3.d.3

Return to sport

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12.3.e

Relate the different exercise principles to rehabilitation.

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12.3.e.1

Specificity(SAID)

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12.3.e.2

Overload

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12.4

Vocabulary

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12.4.a

Analgesic

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12.4.b

Contraindicate

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12.4.c

Cryotherapy

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12.4.d

Hydrotherapy

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12.4.e

Indicate

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12.4.f

Modality

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12.4.g

Thermotherapy

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12.4.h

Vasoconstrictor

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12.4.i

Vasodilator

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2

Students will describe principles of sports psychology.

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2.1

Identify the psychological implications of an injury to an athlete.

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2.1.a

Describe the five psychological phases an athlete experiences following an injury.

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2.1.a.1

Denial

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2.1.a.2

Anger

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2.1.a.3

Bargaining

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2.1.a.4

Depression

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2.1.a.5

Acceptance

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2.1.b

Compare and contrast how some athletes may view pain.

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2.1.b.1

Deny pain and loss of function.

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2.1.b.2

Injury as a source of relief.

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2.2

Identify effective psychological intervention skills.

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2.2.a

Describe the importance of goal setting.

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2.2.a.1

Performance goals

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2.2.a.2

Outcome goals

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2.2.a.3

SMART goals

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2.2.b

Examine different relaxation techniques and how they can help performance.

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2.2.b.1

Focused breathing

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2.2.b.2

Progressive muscle relaxation

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2.2.b.3

Visual Imagery

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2.3

Identify potential problems associated with overtraining.

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2.3.a

Compare and contrast staleness and burnout.

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2.3.b

Identify interventions to prevent or treat staleness or burnout.

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2.3.b.1

Remove from activity

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2.3.b.2

Time off

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2.3.b.3

Allow athlete to have more control

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2.3.b.4

Decreasing emotional and stressful demands

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2.3.b.5

Avoid repetition

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2.3.b.6

Sufficient attention to complaints and small injuries

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2.3.b.7

Supportive and caring environment

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2.4

Discuss different sources of anxiety that athletes may deal with.

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2.4.a

Trauma Induced

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2.4.b

Stress related

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2.4.c

Phobias

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2.5

Discuss depression in athletes.

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2.5.a

Causes

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2.5.b

Resources (sources for professional help)

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2.5.c

Coping strategies

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3

Students will describe the injury and healing process, including basic injury assessment.

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3.1

Discuss the inflammatory response and the healing process.

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3.1.a

Compare and contrast Acute and Chronic injuries

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3.1.b

Discuss the purpose of inflammation.

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3.1.c

Categorize the stages of acute injury healing and explain the processes involved in each:

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3.1.c.1

Acute (Inflammation) Phase:

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3.1.c.1.1

Signs and symptoms of inflammation

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3.1.c.1.1.1

Heat

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3.1.c.1.1.2

Redness

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3.1.c.1.1.3

Swelling

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3.1.c.1.1.4

Pain

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3.1.c.1.1.5

Loss of function

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3.1.c.1.2

Time frame

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3.1.c.1.3

Define vasodilatation and explain why it occurs

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3.1.c.1.4

Define hypoxia and explain its role in secondary cell death.

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3.1.c.1.5

Describe the R.I.C.E. method to treat acute injuries.

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3.1.c.2

Subacute (Repair and Regeneration) Phase

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3.1.c.2.1

Time frame

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3.1.c.2.2

Explain the role of fibroblasts and collagen in scar tissue formation.

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3.1.c.3

Remodeling (Maturation) Phase

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3.1.c.3.1

Time frame

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3.1.c.3.2

Define adhesions

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3.1.c.3.3

Explain Wolff’s Law

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3.2

Explain an injury assessment (HIPS).

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3.2.a

Identify the components included in obtaining an accurate history.

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3.2.b

Identify the components of an inspection.

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3.2.c

Describe the process of palpation.

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3.2.d

Describe the purposes of special tests.

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3.2.d.1

Range of Motion

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3.2.d.1.1

Passive

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3.2.d.1.2

Active

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3.2.d.1.3

Resistive

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3.2.d.2

Stress Tests (structural integrity)

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3.2.d.3

Neurological

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3.2.d.4

Functional

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3.2.e

Discuss the decisions that can be made from a HIPS evaluation.

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3.3

Compare and contrast injury classifications.

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3.3.a

Describe first degree injuries

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3.3.b

Describe second degree injuries

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3.3.c

Describe third degree injuries

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3.4

Compare and contrast common fractures.

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3.4.a

Compression

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3.4.b

Depressed

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3.4.c

Greenstick

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3.4.d

Comminuted

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3.4.e

Longitudinal

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3.4.f

Spiral

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3.4.g

Transverse

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3.5

Vocabulary

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3.5.a

Anatomical Planes

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3.5.a.1

Sagittal Plane/Midsagittal

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3.5.a.2

Frontal/Coronal

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3.5.a.3

Transverse/Horizontal

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3.5.b

Signs & Symptoms

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3.5.b.1

Acute

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3.5.b.2

Chronic

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3.5.b.3

Constriction

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3.5.b.4

Dilation

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3.5.b.5

Ecchymosis

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3.5.b.6

Edema

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3.5.b.7

Effusion

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3.5.b.8

Inflammation

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3.5.b.9

Joint laxity

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4

Students will explore specific sports injuries of the head and neck and apply athletic injury prevention principles.

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4.1

Review the anatomy of the head and neck.

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4.1.a

Bones

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4.1.a.1

Frontal

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4.1.a.2

Occipital

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4.1.a.3

Parietal

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4.1.a.4

Temporal

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4.1.a.5

Mandible

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4.1.a.6

Maxillae

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4.1.a.7

Zygomatic

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4.1.a.8

Nasal

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4.1.a.9

Vertebrae

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4.1.b

Muscles

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4.1.b.1

Sternocleidomastoid

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4.1.b.2

Trapezius

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4.1.c

Structures

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4.1.c.1

Brain

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4.1.c.2

Intervertebral discs

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4.1.d

Nerves

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4.1.d.1

Cervical Plexus

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4.1.d.2

Brachial Plexus

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4.2

Head and neck injuries

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4.2.a

Recognize common injuries to the head and neck to include.

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4.2.a.1

Concussion

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4.2.a.2

Subdural hematoma

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4.2.a.3

Epidural hematoma

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4.2.a.4

Cervical spine fracture

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4.2.a.5

Brachial plexus injuries

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4.2.a.6

Nose bleeds

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4.2.b

Identify the mechanism of each injury.

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4.2.c

Identify the signs and symptoms of each injury.

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4.2.d

Indicate appropriate treatment for each injury.

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4.2.e

Describe injury prevention strategies.

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4.3

Describe the basic principles and specialized equipment used in the prevention of athletic injuries.

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4.3.a

Recognize types and functions of protective equipment.

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4.3.a.1

Helmet, facemask, ear guards

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4.3.a.2

Mouth guards

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4.3.a.3

Neck collars

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4.3.a.4

Padding

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4.3.a.5

Sports bras

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4.3.a.6

Compression shorts/cup

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4.3.b

Discuss the legal ramifications of manufacturing, buying, and issuing equipment.

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4.3.b.1

NOCSAE warning

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4.3.b.2

Modification of equipment

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4.3.b.3

Proper fit and selection

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4.3.b.4

Use of defective or worn out equipment

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4.4

Vocabulary

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4.4.a

Amnesia

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4.4.b

Articulation

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4.4.c

Innervate

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4.4.d

Mechanism of Injury (MOI

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4.4.e

Point tenderness

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4.4.f

Range of Motion (ROM)-Active, Passive, Resistive

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4.4.g

Referred Pain

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5

Students will explore various aspects of sports nutrition.

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5.1

Describe the basic components (kcal/gram, functions, energy vs. nutrients, healthy diet guidelines) of nutrition and the sources of the following nutrients.

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5.1.a

Carbohydrates

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5.1.b

Proteins

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5.1.c

Fats

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5.1.d

Vitamins

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5.1.e

Minerals

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5.1.f

Water

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5.2

Examine the importance of fluid replacement and hydration.

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5.2.a

Examine the importance of water and its role in the body.

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5.2.b

Explain the correct process of hydration during athletic activity.

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5.2.b.1

Identify the dangers of inappropriate hydration techniques.

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5.2.b.1.1

Hyponatremia

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5.2.b.1.2

Timing/Frequency

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5.2.b.2

Identify the dangers of dehydration.

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5.2.c

Compare and contrast advantages and disadvantages of sports drinks.

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5.2.c.1

Identify the role of sports drinks in hydration.

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5.2.c.2

Discuss the importance of the correct chemical make-up of sports drinks.

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5.3

Identify the components of a pre and post event meal and explain the value of each.

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5.3.a

Describe the recommended nutrient percentages of pre and post event meals.

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5.3.b

Identify foods that are easily digested.

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5.3.c

Identify foods that should be avoided.

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5.3.d

Identify when pre and post event meals should be eaten.

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5.3.e

Discuss the concept of carbohydrate loading and discuss the benefits.

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6

Students will explore the fundamentals of body composition and diseases and disorders related to body issues.

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6.1

Describe basic body composition.

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6.1.a

Define body composition.

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6.1.b

Compare and contrast the most common methods for analyzing body composition.

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6.1.b.1

Bod Pod

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6.1.b.2

Skin-fold calipers

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6.1.b.3

Bio-Impedance Analysis (BIA)

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6.1.b.4

Hydrostatic weighing

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6.1.b.5

Emerging technologies (ultrasound, etc.)

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6.1.c

Describe the parameters of safe weight loss and weight gain.

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6.2

Recognize common conditions and disorders associated with nutrition.

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6.2.a

Explore the effects of generalized disordered eating.

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6.2.b

Identify signs, symptoms, and effects of Anorexia Nervosa.

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6.2.c

Identify signs, symptoms, and effects of Bulimia Nervosa.

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6.2.d

Identify signs, symptoms, and effects of Muscle Dysmorphia.

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6.2.e

Identify signs, symptoms, and effects of the Female Athlete Triad (three components).

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7

Students will explore specific sports injuries of the lower extremities and apply athletic injury prevention principles.

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7.1

Review the anatomy of the lower extremities.

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7.1.a

Bones

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7.1.a.1

Femur

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7.1.a.2

Tibia

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7.1.a.3

Fibula

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7.1.a.4

Patella

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7.1.a.5

Talus

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7.1.a.6

Calcaneus

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7.1.a.7

Metatarsals

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7.1.a.8

Phalanges

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7.1.b

Joints

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7.1.b.1

Tibiofemoral

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7.1.b.2

Patellofemoral

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7.1.b.3

Talocrural

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7.1.b.4

Subtalar

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7.1.b.5

Midfoot

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7.1.b.6

MP

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7.1.b.7

PIP/DIP

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7.1.c

Soft Tissues

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7.1.c.1

Patellar Tendon

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7.1.c.2

Anterior Cruciate Ligament (ACL)

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7.1.c.3

Posterior Cruciate Ligament (PCL)

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7.1.c.4

Medial Collateral Ligament (MCL)

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7.1.c.5

Lateral Collateral Ligament (LCL)

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7.1.c.6

Lateral and Medial Meniscus

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7.1.c.7

Achilles Tendon

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7.1.c.8

Anterior Talofibular ligament (ATF)

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7.1.c.9

Deltoid ligament

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7.1.d

Muscles

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7.1.d.1

Quadriceps

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7.1.d.2

Hamstrings

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7.1.d.3

Peroneal

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7.1.d.4

Tibialis Anterior

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7.1.d.5

Tibialis Posterior

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7.1.d.6

Gastrocnemius

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7.1.d.7

Soleus

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7.2

Lower extremity injuries

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7.2.a

Recognize common injuries to the lower extremity to include.

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7.2.a.1

Cruciate/Collateral Ligament sprains

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7.2.a.2

Meniscal injury

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7.2.a.3

Patella-femoral injuries

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7.2.a.4

Ankle sprains

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7.2.a.5

Plantar Fasciitis

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7.2.a.6

Turf toe

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7.2.a.7

Thigh contusions

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7.2.a.8

Quadriceps/Hamstring strains

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7.2.a.9

Medial Tibial Stress Syndrome (MTSS)

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7.2.b

Identify the mechanism of each injury.

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7.2.c

Identify the signs and symptoms of each injury.

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7.2.d

Indicate appropriate treatment for each injury.

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7.2.e

Describe injury prevention strategies.

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7.2.e.1

Shin Guards

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7.2.e.2

Shoes

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7.2.e.3

Other sport specific protection devices

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7.3

Demonstrate theory and principles of prophylactic taping.

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7.3.a

Analyze the basic principles of prophylactic taping.

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7.3.b

Identify the necessary supplies and their purpose for prophylactic taping.

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7.3.b.1

Athletic tape (various sizes)

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7.3.b.2

Prewrap

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7.3.b.3

Heel and lace pad

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7.3.b.4

Adhesive spray

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7.3.b.5

Shark/Scissors

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7.3.c

Analyze the basic principles of proper tape removal.

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7.3.d

Explain the terminology associated with prophylactic taping procedures.

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7.3.d.1

Anchor

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7.3.d.2

Stirrup

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7.3.d.3

Horseshoe

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7.3.d.4

Spica

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7.3.d.5

Heel-lock

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7.3.d.6

Checkrein/Fan

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7.4

Identify principles of protective bracing.

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7.4.a

Discuss the differences between functional and prophylactic bracing.

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7.4.b

Identify the function of sleeves (compression).

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7.5

Vocabulary

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7.5.a

General Terms

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7.5.a.1

Atrophy

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7.5.a.2

Bursa

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7.5.a.3

Cartilage

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7.5.a.4

Crepitus

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7.5.a.5

Ligament

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7.5.a.6

Tendon

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7.5.a.7

Valgus/Varus

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7.5.b

Anatomical Positions and Directions

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7.5.b.1

Superior/Inferior

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7.5.b.2

Anterior/Posterior

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7.5.b.3

Medial/Lateral

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7.5.b.4

Proximal/Distal

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7.5.b.5

Superficial/Deep

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7.5.b.6

Ventral/Dorsal

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7.5.b.7

Prone/Supine

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7.5.b.8

Unilateral/Bilateral/Contralateral

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7.5.c

Movements of the Foot and Ankle

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7.5.c.1

Inversion/Eversion

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7.5.c.2

Dorsiflexion/Plantarflexion

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8

Students will examine performance enhancement philosophies.

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8.1

Define terms associated with performance enhancements.

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8.1.a

Cardiovascular endurance

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8.1.b

Muscular endurance

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8.1.c

Power

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8.1.d

Speed

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8.1.e

Strength

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8.2

Discuss general conditioning principles.

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8.2.a

Adaptation

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8.2.b

Overload

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8.2.c

Specificity

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8.2.d

Reversibility

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8.2.e

Periodization

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8.3

Examine the roll the cardiovascular / respiratory systems have on fitness/athletic performance.

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8.3.a

Identify and describe the structures and functions of the cardiovascular/respiratory systems and their interrelationship.

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8.3.b

Heart

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8.3.b.1

4 chambers

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8.3.b.2

4 valves

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8.3.b.3

4 blood vessels

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8.3.b.4

Lungs- oxygen exchange from alveoli to capillaries

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8.3.c

Identify vital signs related to the cardiovascular / respiratory system.

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8.3.c.1

Describe and accurately measure blood pressure (systolic / diastolic)

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8.3.c.2

Describe and accurately measure respiratory rate

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8.3.c.3

Describe and accurately measure pulse rate

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8.3.c.4

Describe lung volume

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8.3.c.4.1

Tidal volume

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8.3.c.4.2

Vital capacity

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8.3.c.5

Describe the importance of cardiac output, stroke volume, and heart rate during exercise

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8.3.d

Examine different types of tests used to quantify cardiovascular fitness.

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8.3.d.1

VO2max

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8.3.d.2

Harvard step test

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8.3.d.3

12 minute run test

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8.3.e

Describe the effects exercise has on the cardiovascular / respiratory systems.

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8.3.e.1

Immediate effects of exercise

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8.3.e.1.1

Heart rate

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8.3.e.1.2

Ventilation

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8.3.e.2

Long term effects of exercise

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8.3.e.2.1

Heart rate

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8.3.e.2.2

Stroke volume

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8.3.e.2.3

Cardiac output

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8.3.f

Compare and contrast aerobic / anaerobic training.

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8.3.g

Examine the importance of a warm up / cool down in a training program.

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8.3.h

Examine different cardiovascular training methods.

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8.3.h.1

Interval

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8.3.h.2

Fartlek

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8.3.h.3

Circuit

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8.3.h.4

Continuous

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8.3.i

Apply general conditioning principles to improve cardiovascular fitness.

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8.3.i.1

Rate of perceived exertion (BORG scale)

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8.3.i.2

Target heart rate

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8.4

Examine the effects of the environment on training and performance.

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8.4.a

Discuss the effect of high and low altitude.

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8.4.b

Describe the effects of acclimatization.

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8.4.c

Recognize the effects of travel on the body.

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9

Students will examine strength training principles, flexibility, and ergogenic aids.

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9.1

Examine the roll strength training has on fitness / athletic performance.

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9.1.a

Identify and describe the sliding filament model.

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9.1.b

Sarcomere

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9.1.b.1

Actin

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9.1.b.2

Myosin

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9.1.c

Compare and contrast the difference between slow twitch and fast twitch muscles fibers.

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9.1.c.1

Slow twitch athletic activities

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9.1.c.2

Fast twitch athletic activities

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9.1.d

Compare and contrast different types of movements related to strength training.

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9.1.d.1

Isometric / isotonic / isokinetic

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9.1.d.2

Eccentric / concentric

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9.1.d.3

Closed chain / open chain

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9.1.d.4

Plyometrics

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9.1.e

Identify methods of resistance training.

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9.1.f

Apply general conditioning principles to improve strength.

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9.1.f.1

Speed

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9.1.f.2

Muscular endurance

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9.1.f.3

Power

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9.1.f.4

Periodization

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9.2

Examine the importance of flexibility in fitness / athletic performance.

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9.2.a

Explain the general guidelines of flexibility.

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9.2.a.1

Define ROM and how it relates to fitness / athletic performance

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9.2.a.2

Identify the benefits of flexibility.

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9.2.a.2.1

Decrease risk of injury

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9.2.a.2.2

Reduce muscle soreness

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9.2.a.2.3

Improve muscular balance and postural awareness

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9.2.a.3

Demonstrate proper timing of flexibility techniques.

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9.2.a.3.1

Before activity

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9.2.a.3.2

After activity

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9.2.b

Identify the different methods to increase flexibility and the safety / effectiveness of each.

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9.2.b.1

Static stretching

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9.2.b.2

Ballistic Stretching

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9.2.b.3

Dynamic Stretching

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9.2.b.4

Proprioceptive Neuromuscular Facilitation Stretching

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9.2.b.4.

Hold/Relax

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9.2.b.4.1

Contract/Relax

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9.3

Compare and contrast the physiological and psychological effects of ergogenic aids.

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9.3.a

Define ergogenic aid.

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9.3.b

Recognize the effects and possible dangers of common ergogenic aides.

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9.3.b.1

Stimulants (including caffeine)

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9.3.b.10

Creatine

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9.3.b.2

Narcotics

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9.3.b.3

Anabolic steroids

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9.3.b.4

Beta blockers

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9.3.b.5

Diuretics

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9.3.b.6

Human growth hormone

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9.3.b.7

Blood doping products

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9.3.b.7.1

Blood transfusions

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9.3.b.7.2

Erythropoietin (EPO)

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9.3.b.8

Anesthetics

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9.3.b.9

Corticosteroids

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9.3.c

Discuss the dangers of energy drinks and their effects on the body.

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Food and Nutrition (2023): Grades 9-12

1

Students will consistently demonstrate food & kitchen safety procedures and sanitation techniques.

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1.1

Apply established safety rules and guidelines in a work environment.

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1.1.1

Identify prevention, protocol, and treatment for cuts.

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1.1.1.1

Prevention

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1.1.1.1.1

Use sharp knives, dull knives are more dangerous

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1.1.1.1.2

Hold the knife correctly, using the claw hand position on the guide hand.

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1.1.1.1.3

Use a stabilized cutting board.

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1.1.1.1.4

Hold onto the knife handle while cleaning, do not soak.

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1.1.1.2

Protocol

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1.1.1.2.1

Clean and sanitize the affected area and equipment as soon as possible.

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1.1.1.3

Treatment

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1.1.1.3.1

Minor cuts clean wound, apply bandage and wear glove.

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1.1.1.3.2

Sever cuts apply pressure and seek medical attention.

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1.1.2

Identify prevention, protocol and treatment for fires, chemical and heat-related incidents.

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1.1.2.1

Prevention

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1.1.2.1.1

Avoid flammable materials or clothing on or near the range.

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1.1.2.1.2

Turn handles away from the front of the range.

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1.1.2.1.3

Lift lids on hot foods to direct steam away.

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1.1.2.1.4

Use hot pads or oven mitts for handling hot baking pans.

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1.1.2.1.5

Keep equipment clean.

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1.1.2.1.6

Keep chemicals away from food.

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1.1.2.2

Protocol

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1.1.2.2.1

To extinguish a fire use the correct fire extinguisher. (A, B, C, or K)

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1.1.2.2.2

To extinguish a grease fire, cover/smother the pan, pour baking soda/salt. Avoid water, flour or sugar on grease fires.

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1.1.2.2.3

Follow manufacturer directions for all chemical use and storage, do not mix chemicals.

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1.1.2.3

Treatment

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1.1.2.3.1

First Degree Burn and Second Degree Burn: immerse burn in cool water or use cool compress for 10-15 minutes.

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1.1.2.3.2

Third Degree Burn: seek medical treatment

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1.1.2.3.3

For Chemical Burn: seek medical treatment or call poison control.

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1.1.3

Identify prevention and treatment for break, strains and sprains.

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1.1.3.1

Prevention

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1.1.3.1.1

Keep floors clean and dry.

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1.1.3.1.2

Post caution signs for wet floors.

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1.1.3.1.3

Store heavy items on lower shelves.

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1.1.3.1.4

Use ladders or step stools appropriately.

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1.1.3.1.5

Lift heavy items appropriately.

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1.1.3.1.6

Wear non-slip shoes.

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1.1.3.2

Treatment

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1.1.3.2.1

Seek medical attention.

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1.2

Identify health and hygiene requirements for food handling.

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1.2.1

Identify proper hand washing.

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1.2.1.1

Wash hands with soap and warm water for a minimum of twenty seconds.

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1.2.1.2

Wash hands before and after handling raw meat, poultry or eggs.

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1.2.1.3

Wash hands after using the restroom, sneezing, coughing, changing diapers, etc.

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1.2.2

Identify appropriate clothing and hair restraints.

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1.2.2.1

Clean clothing or uniform.

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1.2.2.2

Cover and tie back hair with hair restraints before working with food.

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1.2.3

When tasting foods use clean utensils.

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1.2.4

Discuss the appropriate use of gloves.

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1.2.4.1

Single-use gloves.

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1.2.4.2

Wash hands before putting on gloves.

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1.2.4.3

Change gloves when they get dirty, torn, or changing tasks.

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1.2.4.4

Wear gloves when handling ready-to-eat (RTE) foods.

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1.2.4.5

Wear a bandage and gloves if there is a cut or open wound.

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1.3

Recognize food-borne illness and prevention.

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1.3.1

Identify the ways food becomes unsafe.

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1.3.1.1

Physical: fingernail, hair, metal shard, band-aid.

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1.3.1.2

Chemical: cleaning chemicals, sanitizers

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1.3.1.3

Biological: pathogens

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1.3.10

Remove garbage from prep area as soon as possible.

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1.3.11

To reduce pest/insects, avoid crumbs or spills, keep food in airtight containers and dispose ofgarbage properly.

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1.3.2

Define food-borne illness.

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1.3.2.1

Food-borne illness results from eating foods containing pathogens.

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1.3.2.2

Pathogens are any bacteria, virus, parasite, or fungi that can cause illness.

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1.3.2.3

Bacteria need certain conditions to grow. FATTOM: Food, Acid, Time, Temperature, Oxygen, and Moisture.

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1.3.2.4

Common symptoms of a food-borne illness include fever, headache, nausea, vomiting and diarrhea.

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1.3.2.5

Common types of food-borne illnesses may include: Campylobacter, Clostridium Perfringens, E-coli, Norovirus, Salmonella, Staphylococci, Hepatitis A, Botulism.

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1.3.2.6

Populations at most risk: Young Children, Older Adults, and Immune Compromised.

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1.3.2.7

Food will often look and smell normal even if unsafe.

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1.3.2.8

When in doubt, throw it out.

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1.3.3

Controlling time and temperature

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1.3.3.1

Foods like milk/dairy, meat, fish, eggs, poultry, shellfish/crustaceans, baked potatoes, tofu, sprouts, cooked rice, beans and vegetables, sliced melons or tomatoes, and lettuce are susceptible to pathogens. These are known as TCS foods (Time/Temperature Control for Safety).

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1.3.3.2

Temperature Danger Zone: 41-135 degrees

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1.3.3.2.1

Foods held in the danger zone for longer than 4 hours should be thrown out.

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1.3.3.2.1.1

Time in the danger zone includes shopping, transportation, preparation, and holding for service.

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1.3.3.3

Frozen foods: 0°F

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1.3.3.4

Refrigerator/Cold Food: 41°F or below

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1.3.3.5

Holding Hot Foods: 135°F

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1.3.3.6

Seafood, Beef, Pork, Lamb: 145°F

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1.3.3.7

Ground Meats: 155° F

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1.3.3.8

Whole Poultry and Reheated food: 165°F

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1.3.3.9

Identify the ways to safely thaw TCS foods.

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1.3.3.9.1

In the refrigerator.

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1.3.3.9.2

In a sink of cold, running water or a sink/container full of cold water, change the water every 30 minutes. Prepare and use food immediately.

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1.3.3.9.3

In the microwave. Prepare and use food immediately.

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1.3.3.9.4

As part of the cooking process.

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1.3.4

Preventing cross-contact and cross-contamination

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1.3.4.1

Cross-contact is when a food item containing an allergen comes in contact with another food.

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1.3.5

The 9 major food allergens include: tree nuts, eggs, milk, soy, wheat, peanuts, fish, sesame, and shellfish

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1.3.5.1

Cross-contamination is the transfer of pathogens from people, surfaces, or food to food.

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1.3.5.1.1

Food should be stored 6 inches off the ground, label stored food correctly, and store ready-toeat (RTE) food separately or above raw food.

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1.3.6

Equipment Storage: Store glasses and cups upside down on a clean, sanitized surface, and store utensils with handles up.

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1.3.7

Food Preparation: clean and sanitize food contact surfaces and equipment, wash hands between task, never place cooked food on/in a container that has previously held raw meat, poultry or seafood.

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1.3.8

Serving food: no bare-hand contact with RTE food.

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1.3.8.1

Cleaning and Sanitizing

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1.3.8.1.1

Cleaning: removes food and other dirt from surface.

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1.3.8.1.2

Sanitizing: reduces pathogens on surface.

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1.3.8.1.3

Steps to cleaning and sanitizing using a 3-compartment sink:

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1.3.8.1.3.1

Scrape, Wash, Rinse, Sanitize, Air dry

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1.3.9

Clean and sanitize food contact surfaces and equipment after completing a task or after 4 hours of constant use.

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2

Students will apply the skills of kitchen equipment and management.

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2.1

Standard 1

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2.1.1

Identify various types of kitchen equipment.

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2.1.1.1

serrated knife

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2.1.1.10

rubber scraper/spatula

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2.1.1.11

tongs

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2.1.1.12

whisk

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2.1.1.2

chef’s knife

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2.1.1.3

paring knife

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2.1.1.4

strainer

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2.1.1.5

cutting board

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2.1.1.6

turner

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2.1.1.7

straight edge spatula

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2.1.1.8

colander

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2.1.1.9

pastry blender

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2.1.2

Demonstrate basic knife skills, including safety and proper handling.

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2.1.3

Identify the basic principles of cooking in a microwave.

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2.1.3.1

Fat, sugar, and water molecules are most affected by microwaves.

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2.1.3.2

Follow manufacturer instructions for microwave-safe cooking containers.

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2.1.3.3

Shallow, round containers cook more evenly than square containers.

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2.1.3.4

The amount of food in the microwave increases cooking and standing time.

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2.1.3.5

Standing time is the time food continues to cook after the microwave has stopped.

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2.1.3.6

Covering foods holds in moisture, helps foods cook more evenly, and prevents splattering.

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2.1.3.7

Microwave cooking does not brown foods or give it a crispy crust.

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2.2

Identify abbreviation, food measurement terminology and demonstrate proper measuring techniques.

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2.2.1

Identify abbreviations.

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2.2.1.1

Tablespoon = T. or Tbsp.

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2.2.1.2

Teaspoon = t. or tsp.

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2.2.1.3

Gallon = gal.

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2.2.1.4

Quart = qt.

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2.2.1.5

Pint = pt.

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2.2.1.6

Cup = c.

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2.2.1.7

Pound = lb. or #

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2.2.1.8

Ounce = oz.

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2.2.2

Identify measuring techniques and tools.

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2.2.2.1

Use dry measuring cups for dry ingredients and level with a straight edge.

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2.2.2.10

Do not measure directly over the mixing bowl.

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2.2.2.2

Use liquid measuring cups for liquid ingredients. Measure on a flat, level surface.

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2.2.2.3

Brown sugar is packed and leveled in dry measuring cups.

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2.2.2.4

Shortening is pressed into dry measuring cups and leveled or measured using the water displacement method.

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2.2.2.5

Flour is spooned into a dry measuring cup and leveled off.

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2.2.2.6

Sugar/Salt is scooped and leveled of

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2.2.2.7

Butter is measured using the markings on the wrapper one stick/cube is generally ½ cup.

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2.2.2.8

Eggs are measured one at a time in a separate container.

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2.2.2.9

Use most effective tools for measuring. For example: use ¼ cup rather than 4 Tbsp.

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2.3

Utilize equivalents and recipe adjustments.

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2.3.1

A Standard Set of Dry measuring cups includes: 1 Cup, ½ Cup, 1/3 Cup, ¼ Cup

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2.3.2

A Standard Set of measuring spoons includes: 1 Tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon.

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2.3.2.1

Use measuring spoons for measurements less than a ¼ cup.

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2.3.3

Identify equivalents.

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2.3.3.1

3 t. = 1 T.

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2.3.3.2

4 T. = 1/4 c.

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2.3.3.3

16 T. = 1 c.

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2.3.3.4

4 qt. = 1 gal.

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2.3.3.5

16 c. = 1 gal.

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2.3.3.6

8 fl. oz. = 1 c.

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2.3.3.7

2 c. = 1 pt.

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2.3.3.8

1 stick butter = ½ c.

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2.3.3.9

16 oz. = 1 lb.

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2.3.4

Adjust recipe size.

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2.3.4.1

When adjusting a recipe, the cooking temperature will remain the same.

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2.3.4.2

The amount of ingredients, overall length of cooking time and size or number of pans may be affected.

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2.4

Define cooking terms.

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2.4.1

Chop: to cut into pieces

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2.4.10

Knead: To work dough until smooth and elastic which further mixes ingredients and develops gluten.

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2.4.11

Dice: Cut into an equal sided cube of various sizes.

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2.4.12

Dredge: To coat heavily with flour, breadcrumbs, or corn meal.

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2.4.13

Flour: To sprinkle or coat with a powdered substance often with flour, crumbs or seasonings.

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2.4.14

Peel/Pare: To remove the skin or rind off fruits or vegetables.

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2.4.15

Mise en place: French for “to put into place”. Gathering all necessary tools and measuring/preparing ingredients for a recipe.

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2.4.2

Cream: Work sugar and fat together until the mixture is soft and fluffy

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2.4.3

Cut-In: Cut fat into flour with a pastry blender or two knives

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2.4.4

Fold-In: Mix ingredients by gently turning one part over another

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2.4.5

Mince: to cut or chop food as finely as possible

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2.4.6

Sauté: to brown or cook foods with a small amount of fat using low to medium heat

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2.4.7

Simmer: to cook just below the boiling point

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2.4.8

Steam: to cook by the vapor produced when water is heated to the boiling point

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2.4.9

Whip: Beat rapidly to introduce air bubbles into food

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3

Students will identify the sources and functions of carbohydrates and apply appropriate food preparation techniques.

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3.1

Identify carbohydrates, their sources and functions and the importance of whole grains in the body.

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3.1.1

Define types and functions of carbohydrates.

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3.1.1.1

Simple carbohydrates are sugars.

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3.1.1.1.1

These sugars include: glucose(grains, fruits & vegetables), lactose(dairy products), sucrose(table sugar), maltose(grains), and fructose(fruit).

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3.1.1.1.1.1

Glucose is also known as blood sugar

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3.1.1.1.2

These include natural sugars and refined sugar products.

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3.1.1.1.3

Added sugars should be limited in the diet.

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3.1.1.2

Complex carbohydrates are starches. These include whole grains, refined grains, cereal products, dried beans, rice and pasta.

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3.1.1.2.1

Complex starches break down into simple sugars during the digestion process.

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3.1.1.2.2

Refined grains should be limited in the diet.

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3.1.1.2.3

Fiber is a type of complex carbohydrate.

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3.1.1.3

The primary function of carbohydrates is to provide energy.

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3.1.1.3.1

Carbohydrates provide 4 calories per gram.

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3.1.1.4

The parts of a whole grain kernel and the nutrients provided are:

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3.1.1.4.1

Endosperm: starch and protein (in wheat this protein is called gluten)

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3.1.1.4.2

Germ: vitamins and minerals

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3.1.1.4.3

Bran: fiber

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3.2

Identify fiber, its sources and functions.

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3.2.1

Fiber attracts water to the intestines and aids in digestion.

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3.2.2

Fiber helps to keep bowel movements soft and reduces constipation.

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3.2.3

Drink plenty of liquids, otherwise fiber can slow down or even block normal bowel function.

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3.2.4

The American Institute for Cancer Research recommends 30 grams of daily fiber.

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3.2.5

Fiber may reduce the risk of some diseases including colon and rectal cancer.

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3.2.6

Foods high in fiber: fruits and vegetables (especially the peels and skins), whole grains, legumes, nuts and seeds.

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3.3

Apply food selection and preparation guidelines related to quick & yeast breads, grains and pasta.

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3.3.1

Quick breads: Breads made using instant leavening agents and are mixed to create limited gluten development.

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3.3.1.1

Use instant leavening agents (baking soda, baking powder, or air & eggs)

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3.3.2

Examples of quick bread include: muffins, pancakes, waffles, biscuits, cornbread, and fruit bread.

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3.3.3

Yeast Breads: Bread made using yeast as a leaving agent and are kneaded to create maximum gluten development.

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3.3.3.1

Examples of yeast breads include: rolls, bread sticks, and bread.

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3.3.4

Identify the function of each ingredient contained in breads.

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3.3.4.1

Flour: structure.

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3.3.4.2

Liquid: moisture.

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3.3.4.3

Leavening Agents: makes the bread rise. Examples of leavening agents for quick breads include: baking powder, baking soda, eggs and steam.

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3.3.4.4

Fat: tenderness, richness and some flavor.

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3.3.4.5

Salt: flavor.

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3.3.4.6

Sugar: flavor and browning.

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3.3.5

Identify types of rice.

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3.3.5.1

Brown rice is the whole grain form of rice.

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3.3.5.2

Instant rice is precooked and then dehydrated.

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3.3.5.3

Long-grain rice stays dry and fluffy.

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3.3.5.4

Short grain rice sticks together and is also known as “sticky rice”.

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3.3.6

Identify a cooking method for conventional (not instant) rice.

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3.3.6.1

Bring water to a boil, add rice, cover the pan and reduce the heat to a simmer.

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3.3.6.2

Preparation Ratio: 2:1 - 2 cups water to 1 cup rice.

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3.3.6.3

Cooked Ratio: 1:3 - 1 Cup uncooked rice to 3 cups cooked rice

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3.3.7

Types of pasta.

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3.3.7.1

Fresh Pasta: made from scratch using a simple dough recipe, rolled and cut by hand or a pasta maker or mold.

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3.3.7.2

Dry Pasta: dough pushed through a mold or cutter and dried for several days.

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3.3.7.3

Pasta Substitutes: Pasta substitutes for dietary restrictions such as: vegetable pasta, quinoa, and chickpea etc.

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3.3.8

Identify a cooking method for pasta.

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3.3.8.1

Bring water to a boil, Slowly add pasta so the boiling does not stop, Cook uncovered until pasta is al dente (firm to the tooth), stirring occasionally.

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3.3.8.2

Preparation Ratio: Use enough water to cover the pasta by several inches.

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3.3.9

Cooked Ratio: 1:2 – 1 cup uncooked pasta to 2 cups cooked pasta.

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4

Students will identify the sources and functions of proteins and lipids and apply appropriate food preparation techniques.

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4.1

Identify proteins, their sources, and functions.

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4.1.1

The primary function of protein is to build and repair body tissues.

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4.1.2

Protein provides 4 calories per gram.

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4.1.3

Amino acids are the building blocks of protein.

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4.1.4

There are many amino acids, nine are essential.

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4.1.4.1

The body cannot manufacture essential amino acids so they must be obtained from food.

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4.1.5

Complete proteins contain all nine essential amino acids. Food sources from animals such as meat, chicken, fish and milk products are complete proteins.

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4.1.5.1

A plant source of complete proteins is soybeans/soy products.

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4.1.6

Incomplete proteins contain some, but not all, of the essential amino acids. These include but are not limited to grains, dried beans, nuts, and seeds.

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4.2

Identify function and preparation methods for eggs.

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4.2.1

Eggs perform various functions in recipes such as adding texture, aeration, and formulation. This may affect substitution options for eggs in recipes.

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4.2.2

A few of the functions of eggs:

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4.2.2.1

Binder (Meat Loaf)

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4.2.2.2

Thickener (Pudding)

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4.2.2.3

Coating (Breading on Chicken)

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4.2.2.4

Leavening agent (Angel Food Cake)

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4.2.2.5

Emulsifier (Mayonnaise)Identify storage and preparation methods related to eggs.

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4.2.3

Store eggs in the original container in the refrigerator. When properly stored in the refrigerator, eggs may be stored for several weeks.

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4.2.4

Methods of cooking eggs include: boiled or steamed in shell, scrambled, fried, and poached.

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4.2.5

Eggs are toughened by high heat.

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4.3

Identify processing and preparation methods for milk and milk products.

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4.3.1

Discuss processing methods for milk.

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4.3.2

Pasteurized milk has been heat treated to remove harmful bacteria.

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4.3.2.1

Most of the nutritional benefits of drinking raw milk are available from pasteurized milkwithout the risk of disease that comes with drinking raw milk.

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4.3.2.2

Some of the purported health benefits of raw milk are digestibility and gut health. Raw milk dairies need to meet state regulations in order to sell their product in Utah.

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4.3.3

Homogenized milk has had the fat particles broken down and evenly distributed so the fat will not separate from the milk.

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4.3.3.1

Milk is fortified with vitamins A and D.

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4.3.4

Explain milk preparation principles.

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4.3.4.1

Milk products scorch easily and need to be cooked at a low temperature with constant stirring.

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4.3.4.2

Heating milk in the microwave can prevent scorching.

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4.3.5

Milk replacements such as; almond milk, soy milk or rice milk are comparable with cow milk in regards to nutritional value and are a viable substitute for people with special dietary needs.

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4.4

Standard 4

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4.4.1

Lipids (fats & oils) provide 9 calories per gram.

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4.4.2

Identify the functions of lipids:

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4.4.2.1

Carrier for vitamins A, D, E, and K.

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4.4.2.2

Reserve supply of energy.

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4.4.2.3

Promotes healthy skin.

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4.4.2.4

Satisfies hunger and helps one feel full longer.

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4.4.2.5

Promotes normal cell growth.

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4.4.2.6

Protects internal organs from shock and injury.

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4.4.2.7

Heat regulation and insulation for the body.

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4.4.2.8

Adds flavor to foods.

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4.4.3

Explain the role of cholesterol, including HDL and LDL.

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4.4.3.1

Cholesterol is essential for many body processes. Cholesterol produces hormones and bile acids. It is found in animal tissues, but is never present in plants.

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4.4.3.2

HDL cholesterol is “good” cholesterol because it transports excess cholesterol found in the blood stream back to the liver.

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4.4.3.3

LDL cholesterol is “bad” cholesterol because if too much LDL cholesterol is circulating in the- blood stream, it can be deposited in the arteries and increase the chance of heart disease or stroke.

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4.4.4

Identify the differences between saturated, monounsaturated, and polyunsaturated.

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4.4.4.1

Saturated:

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4.4.4.1.1

Raises the LDL and HDL levels of cholesterol in the blood.

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4.4.4.1.2

Examples: meat, poultry skin, whole milk, tropical oils, butter, shortening, and lard.

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4.4.4.2

Polyunsaturated:

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4.4.4.2.1

Lowers both the LDL and HDL cholesterol levels in the blood.

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4.4.4.2.2

Examples: corn oil, soybean oil, and safflower oil.

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4.4.4.3

Monounsaturated:

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4.4.4.3.1

Lowers LDL and raises HDL levels of cholesterol in the blood.

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4.4.4.3.2

Examples: olive oil, olives, avocados, peanuts, and canola oil.

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5

Students will identify the sources and functions of select vitamins, minerals and water and apply appropriate food preparation techniques to foods high in these nutrients.

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5.1

Identify select vitamins, their food sources, functions and deficiencies in the body.

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5.1.1

Identify water-soluble vitamins:

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5.1.1.1

Vitamin C: Helps to form collagen which holds the cells together and aids in healing. Prevents scurvy. Sources include citrus, strawberries, broccoli and peppers.

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5.1.1.2

Folate or Vitamin B9 is one of the B Vitamins. Folate helps tissue to grow and cells to work. Folate reduces the risk of neural tube birth defects. Sources include legumes, dark leafy greens,citrus, and eggs.

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5.1.2

Identify fat-soluble vitamins:

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5.1.2.1

Vitamin A: Maintains normal vision and immune system. Prevents night blindness. Sources: Orange and dark green vegetables.

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5.1.2.2

Vitamin D: Works with the body to build and maintain healthy bones and teeth. Prevents bonesoftening and loss. Sources include milk products. Manufactured by the body with exposure to sunlight.

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5.1.2.3

Vitamin K: Helps blood clot properly.

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5.1.2.4

Vitamin E: Protects membranes of white and red blood cells.

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5.2

Identify select minerals, their food sources, functions and deficiencies in the body.

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5.2.1

Macro Mineral: Are needed in greater quantities in the body.

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5.2.1.1

Calcium(Macro mineral): Builds strong bones and teeth. Calcium deficiency causes bones to become weak this is called osteoporosis. Good sources are found in dairy products.

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5.2.2

Micro/Trace Mineral: Usually needed in small amounts but are critical to health.

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5.2.2.1

Iron(Micro/Trace mineral): Helps to form the hemoglobin in red blood cells which carry oxygen throughout the body. Prevents anemia. Sources include red meat, spinach, black beans and dried fruit.

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5.2.3

Electrolytes: Minerals that help maintain fluid balance in the body, maintain the heartbeat and help muscle and nerve action.

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5.2.3.1

Sodium(Electrolytes)Helps maintain the fluid balance and blood pressure in the body. Deficiency is not generally a concern, unless over-hydrating. Sources include salt and processed foods.

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5.2.3.2

Potassium(Electrolytes)Helps maintain a regular heartbeat. Prevents muscle cramps. Sources include bananas, potatoes, and nuts.

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5.3

Identify the functions and importance of water in the body.

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5.3.1

Carries water-soluble vitamins.

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5.3.2

Carries waste through the body.

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5.3.3

Regulates body temperature through perspiration.

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5.3.4

Dehydration occurs from lack of water.

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5.3.4.1

Thirst is an indicator of dehydration.

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5.3.4.2

Urine should be a pale yellow color. Darker urine is another indication of dehydration.

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5.3.5

Water is the most important of all the essential nutrients.

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5.3.6

64 fl. oz. of water is recommended daily.

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5.3.7

Athletes or anyone physically active needs to drink higher quantities of water, particularly in hot environments (heat of the day).

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5.3.7.1

Electrolyte balance and carbohydrate replacement may needed for moderate to high-intensity activities lasting longer than 60 minutes.

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5.4

Apply food selection and preparation guidelines related to fruits and vegetables.

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5.4.1

Fruits and vegetables contain no cholesterol and are low in calories, fat, and sodium.

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5.4.2

Always wash fresh produce to remove pesticides and dirt that may remain on the skin

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5.4.3

Identify how to preserve nutrients in the preparation process of fruits and vegetables.

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5.4.3.1

Air, heat and water can reduce nutrients in fruits and vegetables.

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5.4.3.2

Eat raw.

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5.4.3.3

Good cooking methods include microwave, steam, bake/roast, stir fry/sauté.

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5.4.3.4

Cook in larger rather than smaller pieces when possible.

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5.4.3.5

Use small amounts of water and cook only until fork tender.

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5.4.4

Identify how to select fresh produce.

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5.4.4.1

Select fresh produce that is firm, free from decay, crisp, smooth, dense (heavy for size), free from bruises and have good color.

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5.4.4.2

Seasonal produce is lower in cost, plentiful and have better quality.

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5.4.4.3

Room temperature is needed to ripen some fruits.

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5.4.5

Discuss how to prevent enzymatic browning (oxidation) of fresh fruits.

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5.4.5.1

Some produce will turn brown when cut and exposed to oxygen.

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5.4.5.2

Prevent enzymatic browning of fresh produce by covering with liquid or dipping in an ascorbic acid liquid.

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6

Students will explore healthy nutrition guidelines.

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6.1

Identify healthy nutrition guidelines.

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6.1.1

Follow a healthy eating pattern across the lifespan.

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6.1.1.1

Choose a healthy eating pattern at an appropriate calorie level to help achieve and maintain a healthy body weight, support nutrient adequacy, and reduce the risk of disease.

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6.1.1.2

Focus on variety, nutrient density, and portion sizes as defined by a nutrition facts label. Nutrition facts labels are based on a 2,000-calorie diet.

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6.1.1.3

Nutrient-dense foods provide vitamins, minerals, and other beneficial substances with relativelyfew calories.

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6.1.1.4

To meet nutrient needs within calorie limits, choose a variety of nutrient-dense foods across and within all food groups in recommended amounts.

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6.1.1.5

50-60% Carbohydrates—4 calories per gram

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6.1.1.6

10-20% Protein—4 calories per gram

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6.1.1.7

No more than 30% lipids—9 calories per gram.

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6.1.1.7.1

No more than 10% should be from saturated fats.

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6.1.2

Limit calories from added sugars and saturated fats, and reduce sodium intake.

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6.1.2.1

Reduce empty-calorie foods. Empty-calorie foods are those that are high in calories, sodium, and saturated fats with very little nutrient value.

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6.1.3

Include physical activity as part of a healthy lifestyle.

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6.1.3.1

Children and teens should be physically active for at least 60 minutes every day.

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6.2

Explore resources for nutritional recommendations.

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6.2.1

Identify the characteristics of MyPlate. “Make every bite count.”

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6.2.1.1

Grains—Choose 100% whole grain. Make at least half of the grains consumed whole grain.

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6.2.1.2

Protein—Choose a variety of foods from complete and incomplete protein sources. Keep portions small and lean.

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6.2.1.3

Vegetable—Choose a variety including fresh, frozen, canned, or dried. Eat more red, orange, and dark green vegetables.

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6.2.1.4

Fruit—Choose whole or cut-up fruits more often than fruit juice. Make half your plate fruits and vegetables.

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6.2.1.5

Dairy—Choose a variety of dairy products. Check for added sugars in low fat dairy products.

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6.2.1.6

Oils – Choose vegetable oils and naturally occurring oils in foods like seafood and nuts.

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General Financial Literacy (2015): Grades 11, 12

Students will understand principles of personal money management, including budgeting, managing accounts, and the role of credit and impacts on personal finance.

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Students will evaluate saving methods and investment strategies.

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Students will understand sources of income and the relationship between career preparation and lifetime earning power.

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Students will understand how values, culture, and economic forces affect personal financial priorities and goals.

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1.1

Analyze the role of cultural, social, and emotional influences on financial behavior.

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1.1.1

Evaluate the role of emotions, attitudes, and behavior in making financial decisions.

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1.1.2

Recognize that individuals are responsible for their own financial decisions and for subsequent positive and negative consequences.

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1.1.3

Relate instant satisfaction and delayed gratification to impulse buying and planned expenditures.

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1.1.4

Describe the influence of social pressure and marketing strategies as related to purchasing decisions.

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1.1.5

Explain how scarcity of financial resources affects wants and needs.

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1.1.6

Understand the law of supply and demand as a major economic force.

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1.1.7

Understand that the study of economics is a social science and personal finance is a subset of that social science.

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1.2

Define a rational decision-making process and the steps of financial planning.

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1.2.1

Define opportunity costs (tradeoffs) and their role in decision making.

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1.2.2

Describe a rational decision-making process.

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1.2.3

Identify short- and long-term financial decisions and the impact they have on financial planning.

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1.2.4

Define the elements of a financial plan.

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1.3

Explain how setting goals affects personal financial planning.

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1.3.1

Identify spending habits and their connection to personal financial values.

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1.3.2

Identify and create short- and long-term financial goals.

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2.1

Identify sources of income and specific employability skills.

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2.1.1

Identify sources of income such as wages, commissions, investments, benefits, inheritance, and gifts.

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2.1.2

Evaluate and compare career opportunities based on individual interests, skills, and educational requirements; the value of work to society; income potential; and the supply and demand of the workforce, including unemployment.

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2.1.3

Compare the risks and rewards of entrepreneurship/self-employment.

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2.1.4

Compare income to the cost-of-living in various geographical areas and the impact it has on purchasing power.

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2.1.5

Understand the effects of state, local, and federal taxes and voluntary deductions on wages and income, the difference between gross and net income, and the similarities and differences between wages and income.

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2.2

Understand and begin preparation for career and post-high school training.

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2.2.1

Recognize and explore the correlation between education, training, and potential lifetime income.

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2.2.2

Calculate the costs of post-high school training options and analyze the return on investment (ROI) based on career choices, including understanding the cost differences between public and private, and between nonprofit and for-profit education and training.

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2.2.3

Identify sources of funding to assist in post-high school education opportunities and the cost of repayment.

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2.2.4

Understand the use and advantages of 529 plans and the benefit of planning early for paying for the cost of post-secondary education and training.

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2.2.5

Understand the process for and benefits of FAFSA completion.

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2.2.6

Utilize the FAFSA4caster to explore the FAFSA process. Seek guidance from school counselors.

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2.2.7

Identify components to be included on a resume and/or electronic professional profile, such as appropriate contact information; educational, work, and volunteer experience; skills; certificates obtained; accomplishments; interests; and references.

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2.2.8

Identify sources and strategies for and benefits of networking for finding employment, whether for summer jobs or full-time career placement.

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2.2.9

Understand basic employment forms and processes, including W-2, W-4, and I-9.

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3.1

Describe and discuss financial institutions, and demonstrate how to manage personal financial accounts.

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3.1.1

Explain the role of the Federal Reserve, the Federal Deposit Insurance Corporation (FDIC), and the National Credit Union Association (NCUA).

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3.1.2

Compare the roles of financial institutions and their services, such as banks, credit unions, investment or brokerage firms, insurance companies, and loan agencies.

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3.1.3

Demonstrate how to manage checking/debit and saving accounts, both manually and/or electronically, including reconciliation.

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3.1.4

Describe available consumer banking technologies.

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3.2

Discuss the dynamics of saving and investing.

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3.2.1

Explain how paying yourself first (PYF) early and often influences positive progress toward long-term financial goals.

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3.2.2

Identify and understand basic saving options such as savings accounts and Certificates of Deposit. Understand that savings are designed to preserve principal.

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3.2.3

Identify and understand investment options, including retirement planning, long- and short-term investments, and dividend re-investment plans. Understand that investments put principal at risk.

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3.2.4

Identify types of long-term retirement investments, such as IRA, Roth IRA, 401(k), and 403(b), as well as reasons to invest.

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3.2.5

Demonstrate time value of money (TVM) principles by using the rule of 72 and by manipulating the five variables used in basic TVM calculations.

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3.2.6

Discuss the long-term investment potential associated with the stock market, focusing on fundamentals such as diversification, risk/reward, and investor behavior.

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3.2.7

Identify and define the types of financial risks, including inflation, deflation, and recession.

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3.3

Understand the role of risk management in asset protection.

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3.3.1

Discuss the purposes of insurance/risk management.

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3.3.2

Define common insurance options and their purposes, such as automobile, health, home owner/renter, whole/term life, long-term care and disability.

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3.3.3

Define terms of a basic insurance policy, such as contract, limits of coverage, premium, deductible, grace period, and lifetime limit.

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3.3.4

Discuss insurance needs at different stages of life.

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3.3.5

Understand identification and designation of beneficiaries.

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4.1

Identify and explain the process of budgeting based on calculated income.

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4.1.1

Develop a budget.

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4.1.10

Understand the similarities and differences between principal and interest on an amortization schedule.

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4.1.11

Explain the purpose of co-signers and collateral when applying for a loan.

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4.1.2

Identify and prioritize fixed, variable, and periodic budget categories.

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4.1.3

Emphasize the importance of proactive budget priorities, such as pay yourself first, emergency/opportunity fund, insurance, and charitable or other voluntary contributions.

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4.1.4

Discuss the pros and cons of charitable giving.

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4.1.5

List ways and examples of charitable giving.

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4.1.6

Compare tools for tracking of a budget, income and expenditures, such as the envelope system, paper tracking, and online or software options.

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4.1.7

Emphasize the importance of comparison shopping, buying strategies, negotiation, and sales and marketing strategies in purchasing.

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4.1.8

Identify the process, rights, and responsibilities relating to renting, leasing, and purchasing a home.

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4.1.9

Identify the process, rights, and responsibilities relating to renting, leasing, and purchasing a vehicle.

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4.2

Describe and discuss the impact of credit and debt on personal money management.

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4.2.1

Discuss the purpose and role of credit and explain the value of building and maintaining a healthy credit rating, including elements of creditworthiness: character, capacity, capital, collateral, and conditions.

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4.2.2

Explore and discuss the pros and cons of basic types of credit, such as unsecured vs. secured credit, credit cards, installment loans, revolving credit, student loans, and predatory lenders.

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4.2.3

Describe the risks and responsibilities associated with using credit, such as APR, grace period, late fees, finance charges, default rates, interest, and closing costs.

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4.2.4

Understand principal and interest calculations.

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4.2.5

Calculate how long it takes to repay debt by making minimum payments on installment loans and revolving accounts.

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4.2.6

Locate and use online calculators to determine how principal and interest aggregate monthly for long-term debt such as mortgages, vehicles, personal loans, and credit cards.

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4.2.7

Evaluate the costs and risks of payday and predatory lending.

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4.2.8

Describe the personal and societal effects of bankruptcy and identify circumstances that lead to bankruptcy, such as uninsured medical costs, family break-up, or loss of job.

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4.3

Explain and understand credit reports and scores.

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4.3.1

Identify the three major credit bureaus.

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4.3.2

Understand the legal right to a free annual credit report (AnnualCreditReport.com).

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4.3.3

Evaluate and identify components of a credit report, including derogatory remarks, and the warning signs of credit abuse, such as late fees, missed payments, collection notices, and bounced checks.

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4.3.4

Explain the potential consequences of checking account mismanagement, such as non-sufficient funds (NSF) handling, overdraft processing, and the role of ChexSystems.

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4.4

Define rights and responsibilities of buyers and sellers under consumer protection laws.

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4.4.1

Understand financial contracts tied to consumer purchases, such as cell phone, cable or satellite plans, and membership fees.

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4.4.2

Discuss the negative impacts of predatory and payday lending practices.

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4.4.3

Identify ways to avoid identity theft and fraud, such as securing sensitive financial data, using care when participating in online commerce, avoiding phishing and pharming, and properly disposing of sensitive documents.

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4.4.4

Understand how to recover from fraud and identity theft.

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4.4.5

Discuss ways to avoid financial schemes such Ponzi schemes and other questionable and illegal practices.

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4.4.6

Describe the negative consequences of gambling and playing the lottery.

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4.4.7

Identify the pros and cons of online commerce, including how to conduct transactions safely.

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4.5

Students will understand the role of government in protecting the consumer.

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4.5.1

Explain the purposes and features of consumer protection laws.

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4.5.2

Identify federal and state entities that exist to protect consumers from forms of fraud and abuse.

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Marketing 1: Grades 10-12 (2021)

Deliver a sales pitch that attempts to persuade someone (using at least 6 of the steps of the selling process) to close a sale of a product or service. *You can use a DECA or FBLA Sales Presentation or create your own product or service.

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Students will be able to research career opportunities within the seven functions of marketing and demonstrate the skills necessary for success in the industry including: accountability, communication, dependability, teamwork, critical thinking, and problem solving.

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Create a promotional plan for a company or product/service that considers the 4 P’s and identifies the target market.

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Create a digital marketing advertisement that promotes a product and incorporates one of the above pricing strategies.

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Conduct primary and/or secondary research and analyze results for a real-life marketing problem with a community partner.

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Students will be able demonstrate communication, problem solving, teamwork, and critical thinking skills as they work towards finding solutions to a case study.

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Performance Skills: Choose 4 of the 6 marketing performance indicators (note: using DECA or FBLA events as a resource to fulfill objectives is encouraged)

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1

Students will understand the principles of marketing including the seven core functions, the 4P’s of the marketing mix and their practical application found in workplace settings and CTSOs.

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1.1

Define marketing as added value, a way to connect a business’ products and services to customers who want and need them and have the ability to buy. Then identify the seven core functions.

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1.1.a

Understand that marketing includes the following seven core functions:

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1.1.a.1

Market Planning - identifying target market, determining appropriate marketing strategies, setting and measuring budget effectiveness

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1.1.a.2

Marketing Information Management - gathering and analyzing information about: markets, customers, industry trends, competing businesses, and new technology

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1.1.a.3

Pricing - using financial information to see prices that cover costs and allow for a profit, researching and analyzing pricing of competitors, and adjusting prices as needed

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1.1.a.4

Product Service Management - Determining which products a business should offer to meet customer needs, possibly developing of a new product, and improving a current product such as Brands, Quantities, Colors, Sizes, Features

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1.1.a.5

Promotion - Communicating with customers in an effort to influence behavior. All communication from an organization to a customer is considered promotion such as Personal selling, Advertising, Sales promotion, and Public relations

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1.1.a.6

Product Channel Management - a route a product takes from a product to a customer, on-time delivery, transferring product ownership, and where products are sold

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1.1.a.7

Selling - All personal communication with customers such as Helping customers in a store, Making sales or product demonstrations, Providing any form of customer service

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1.2

Understand the marketing mix or 4P's of marketing.

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1.2.a

Identify the four elements of the marketing mix.

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1.2.a.1

Product - possibly the most important, can be a good, and service.

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1.2.a.2

Price - amount of money requested or exchanged for a product, should cover expenses and allow for a profit

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1.2.a.3

Place - activities involved in getting a product or service to the end user, may include: shipping, ordering processing, inventory storage, and stocking of goods. Describe that place can be both a physical location or online site.

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1.2.a.4

Promotion - process of communication with customers and potential customers to inform, persuade, and remind about products, their price, and where they can be purchased

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1.2.b

Explain how each component of the marketing mix contributes to successful marketing.

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1.3

Explore and find examples of marketing all around us, including marketing-related careers, CTSO’s, case studies, guest speakers, and community partners

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2

Students will understand the concept of marketing planning; both the internal and external factors.

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2.1

Define the following marketing terms

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2.1.a

Marketing Plan - a strategic roadmap that businesses use to organize and track their promotional and financial goals

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2.1.b

Marketing Position - refers to the consumer’s perception of a product in relation to competing products and how it is different

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2.1.c

Marketing Share - the specific percentage of total industry sales of a product achieved by a single company in a given period of time

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2.1.d

Niche Marketing - promoting and selling a product or service to a specialized segment of a market

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2.1.e

Mass Marketing - production and distribution of a product that will appeal to the highest amount of people possible without regard to segmentation

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2.1.f

Situational Analysis (e.g. SWOT) - evaluating the internal and external factors of a business through market research to identify an organization’s current strengths, weaknesses, opportunities, and threats.

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2.2

Target marketing, focusing all marketing efforts on a very specific group of people through implementation of Marketing Segmentation which is the process of dividing a market of potential customers into specific groups based on different characteristics

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2.2.a

Demographics; Who? (Personal characteristics such as Age, Gender, Income Level, Education Level, Race, Ethnicity)

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2.2.b

Geographics/Location; Where? (Segmentation based on where people live such as Natural or Political Boundaries, Climate, Cultural influences, and Customs)

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2.2.c

Psychographics/Interests; Why? (Involves grouping people with similar lifestyles, as well as shared attitudes, values, and opinions such as Activities, Attitudes, Personality & Values)

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2.2.d

Behavioral; How? (Looking at the benefits desired by consumers such as shopping patterns, usage rate, benefits--and not just the physical characteristics of a product)

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3

Students will understand the concept of marketing information management: as the need to gather and evaluate information for use in making business decisions.

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3.1

Identify how marketing information from primary and secondary sources influences marketing decisions

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3.1.a

Define Primary Research as original research conducted to collect data specifically for a current objective. Examples may include conducting a survey, running an interview or a focus group, observing behavior, or doing an experiment. Primary research may utilize digital channels like emails, apps and in app purchasing. The researcher obtains this raw data directly and collects it specifically for current research needs.

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3.1.b

Define Secondary Research as purchased or contracted research that has been gathered by another company. This data may be purchased from any number of sources including companies such as Adobe, Qualtrics and Google, government agencies or even industry researchers and analysts.

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3.2

Explore and discuss utilizing market information to make business decisions. Recognize that gathering data is only valuable when it is utilized for product improvement, finding new customers, and/or improving brand experience.

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4

Students will understand the concept of pricing as the strategies used to determine customer perception of value for a product or service with the ultimate goal to maximize profit.

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4.1

Understand how businesses make pricing decisions.

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4.1.a

Identify goals for pricing: which include profit, market share and competition

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4.1.b

Identify diverse factors affecting price such as: perceived value, competitor pricing, convenience for customers, costs (distribution costs, employee costs) & expenses (determine profit margin)

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4.1.c

Explain the impact on price of the economic principles of:

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4.1.c.1

break-even point--defined as the point when sales revenue (income) equals the cost (expenses) of making and distributing the product.

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4.1.c.2

supply and demand--defined as the interaction between seller and the buyer. Generally, as price

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4.2

Discuss how businesses use pricing strategies to attract customers and create value. (Strategies may include: odd/even pricing, loss leaders, prestige pricing, penetration pricing, price bundling, price lining, or everyday low pricing.)

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5

Students will understand the concept of Product Service Management: the strategies used to create, maintain, improve, and add to a product and service mix.

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5.1

Explain the role of product/service management as a marketing function

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5.1.a

Define the concept of product mix including: product lines: A group of closely related product items, product width/breadth: the total number of product lines that a company offers to sell and product depth: is the number of versions of a product that a firm offers.

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5.1.b

Understand the importance of generating new products, services or ideas. Explore emerging products in the digital space including the following Software as a Service (SaaS) a way of delivering applications over the Internet—as a service.

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5.1.c

Understand that successful products need to fill a need and/or solve a problem.

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5.2

Identify the components of the product life cycle (Development, Introduction, Growth, Maturity, Saturation, and Decline) Describe the different stages and common marketing strategies and goals used during each stage.

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5.2.a

Introduction Stage: is when a product is first launched in the marketplace. This is when the marketing team begins building product awareness and reaching out to potential customers. This stage is focused on advertising and marketing campaign implementation.

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5.2.b

Growth Stage: consumers have accepted the product in the market. That means demand and profits are growing. Competition begins and the marketing team seeks to establish a brand presence so consumers choose them over their competitors. Companies start thinking about new distribution channels, product features and other support services.

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5.2.c

Maturity Stage: is when the sales begin to level off from the fast growth of the introduction period. Companies begin to reduce their prices so they can stay competitive amongst growing competition. They now focus on becoming more efficient and their marketing campaigns focus on differentiating themselves from competitors.

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5.2.d

Decline Stage: during this stage sales decline and consumers lose interest in the product. Companies determine that this product has run its course and is ready to be discontinued. As a last attempt companies may change product packaging to try and revive it.

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6

Students will be able to explain the concept of Promotion.

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6.1

Explain the role of promotion as a marketing function.

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6.1.a

Define promotion: the strategies used to build awareness of a brand and its product.

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6.1.b

Identify elements of the promotional mix including:

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6.1.b.1

Advertising: the act or practice of calling public attention to one's product or service.

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6.1.b.2

Public Relations: is a strategic communication process that builds mutually beneficial relationships for a company and the public or its markets.

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6.1.b.3

Selling: is a process of persuasion to get potential customers to take action.

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6.1.b.4

Sales Promotion: marketing technologies aimed to increase the demand in particular products and increase brand awareness

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6.1.c

Define branding as a company name, logo, the design, or a combination used to identify and differentiate itself from the competition. Branding should connect with customers emotionally and motivate them to buy.

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6.1.d

Explain the importance of creating a brand experience: the essence of what you represent, a company's positioning, and the experience you are trying to deliver at each interaction with your customers.

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6.2

Understand promotional channels used to communicate with the target market.

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6.2.a

Give examples of advertising media: the means that marketers choose to use to communicate with their target audiences including:

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6.2.a.1

Print media: billboards, wrapped vehicles, LED tools, newspaper, magazine, direct mailers any medium that is physically printed out.

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6.2.a.2

Digital Media: pay per click, e-mail, in apps, social media, texting, and push notifications

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6.2.a.3

Broadcast and streaming: TV, radio, YouTube, Spotify, Netflix, Amazon, Hulu

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6.2.b

Identify public-relations activities including a press release: is a written communication that reports specific but brief information about an event, circumstance, product launch, or other happening and publicity: is any promotional communication regarding a company or its products where the message is not paid for by the organization often benefiting from it.

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6.2.c

Determining a customers preferred communication styles and preferences (email, chat, phone, telephony, or in-person)

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6.2.d

Discuss examples of sales promotions which include: subscriptions, coupons, loyalty programs, samples, premiums, sponsorship, and product placement.

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7

Students will understand the concept of Product Channel Management as the strategies to distribute products to consumers.

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7.1

Identify methods of product channel management.

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7.1.a

Define a channel of distribution as the network used to get a product from the manufacturer/ creator to the consumer (B2C) or industrial user (B2B). This may include agents, wholesalers, retailers, distributors, online retailers or end users through direct and indirect channels.

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7.1.b

Recognize the impact of inventory and delivery systems (e.g. Just-In-Time, automated inventory, same day, next day, and two-day)

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7.2

Identify the methods of transportation for products including: trucks, air, ship, and rail.

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7.2.a

Describe the importance of international distribution channels. Disruptions in one area (Suez canal, Panama canal, Strait of Gibraltar) can have ripple effects throughout many markets.

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8

Students will understand the concept of Selling as the strategies and process to convince a potential customer to purchase a product or service and to remain a loyal customer.

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8.1

Explain the role of selling as a marketing function

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8.1.a

Explain the role of relationship building as a component of selling.

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8.1.b

Explain the importance of preparing for the sale by applying product knowledge of features and benefits.

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8.1.c

Research tactics to identify valuable information about potential prospects, determining decision maker contacts and overcoming common objections.

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8.1.d

Understanding that conversion rate, is the percentage of users that take the desired action, is a main metric used in sales.

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8.2

Explain the steps of the selling process including:

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8.2.a

Identify potential customers

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8.2.b

Approach and engage the customer

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8.2.c

Determine customer needs by asking helpful questions

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8.2.d

Present the product (both features and benefits)

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8.2.e

Overcome the customer’s objections by going back through the benefits to the customer

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8.2.f

Close the sale by converting the potential customer into a customer sales

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8.2.g

Suggestion selling: a sales technique where an employee asks a customer if they would like to include an additional purchase that might suit the customer.

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8.2.h

Follow up (sales pipeline management, endless-chain method, asking for referrals from satisfied customers)

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8.3

Sales enablement is the activities, systems, processes, and information that support and promote knowledge-based sales interactions with clients and prospects.

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8.3.a

Define common sales enablement tools and how they promote smart business practices

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8.3.a.1

CRMs (Customer Relationship Management)

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8.3.a.2

Outreach tools

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8.3.a.3

Telephony systems

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8.3.a.4

Social media automation services

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Medical Anatomy and Physiology: Grades 10-12 (2018)

Students will select a topic and defend their position on a current medical ethics dilemma.

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Performance Skills

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Students will provide an oral and/or written report for each career exploration.

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Students will explore careers in healthcare. Students will participate in a minimum of three career exploration experiences to investigate a variety of health care careers related to therapeutic services, diagnostic services, health informatics, support services, and biomedical research and development pathways. NOTE: Electronically delivered career exploration experiences are permissible.

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Performance Skills

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1

Body Plan and Organization-Students will explore and describe the body plan, organization, and homeostasis.

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1.1

Contrast the sciences of anatomy with physiolog

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1.2

Describe the six levels of structural organization of the human body and give an example of each level.

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1.2.a

Chemical

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1.2.b

Cellular

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1.2.c

Tissue

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1.2.d

Organ

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1.2.e

System

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1.2.f

Organism

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1.3

Describe the following:

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1.3.a

Metabolism

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1.3.a.1

Anabolic process

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1.3.a.2

Catabolic process

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1.4

Apply directional terms used in human anatomy.

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1.4.a

Posterior/Anterior

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1.4.b

Medial/Lateral

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1.4.c

Proximal/Distal

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1.4.d

Superficial/Deep

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1.4.e

Superior/Inferior

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1.5

Apply commonly used planes to divide the body.

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1.5.a

Sagittal

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1.5.b

Midsagittal

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1.5.c

Transverse (horizontal)

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1.5.d

Frontal (coronal)

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1.6

Identify the body cavities and locate the following organs within each cavity.

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1.6.a

Dorsal Cavity

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1.6.a.1

Vertebral - Spinal Cord

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1.6.a.2

Cranial - Brain

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1.6.b

Ventral Cavity

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1.6.b.1

Thoracic - Heart & Lungs

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1.6.b.1.1

Mediastinum-heart, bronchi, esophagus, thymus.

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1.6.b.1.2

Pericardial-heart

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1.6.b.1.3

Pleural-lungs

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1.6.c

Abdominopelvic Cavity-liver, spleen, intestines, kidneys, stomach

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1.6.c.1

Abdominal-liver, spleen, intestines, kidneys, stomach

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1.6.c.2

Pelvic-intestines, urinary bladder, sex organs

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1.7

Identify the major organ(s) in each abdominal quadrant.

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1.7.a

RUQ-right upper quadrant-liver, gallbladder, right kidney

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1.7.b

RLQ-right lower quadrant-cecum, appendix, right ovary

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1.7.c

LUQ-left upper quadrant-spleen, stomach, left kidney

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1.7.d

LLQ-lower left quadrant-left ovary

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1.8

Examine the relationship between homeostasis and stress.

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1.9

Differentiate between negative and positive mechanisms. Give examples of each.

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1.9.a

Be able to describe the following:

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1.9.a.1

Childbirth

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1.9.a.2

Breast feeding

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1.9.a.3

Blood clotting

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10

Lymphatic System-Students will describe the structures and functions of the lymphatic system.

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10.1

Identify the components of the lymphatic system.

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10.1.a

Tonsils

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10.1.b

Spleen

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10.1.c

Thymus

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10.1.d

Lymph nodes

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10.1.e

Bone marrow

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10.1.f

Lymph vessels

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10.2

Describe how lymph is moved through the body.

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10.3

Contrast antigens and antibodies.

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10.4

Describe the general roles of T-cells and B-cells in the immune response.

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10.5

Distinguish between active and passive immunity and natural vs. artificial acquisition of immunity.

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10.6

Identify the following diseases and disorders associated with the lymphatic system.

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10.6.a

AIDS

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10.6.b

Measles

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10.6.c

Mumps

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10.6.d

Rubella

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10.6.e

Tetanus

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11

Cardiovascular System-Students will describe the structures and functions of the cardiovascular system.

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11.1

List the general functions of the cardiovascular system.

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11.10

Contrast the structures and functions of arteries, capillaries, and veins.

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11.11

Define pulse and identify the general location of arteries where pulse may be felt.

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11.12

Describe blood pressure and how to measure it.

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11.13

Contrast pulmonary and systemic circulation.

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11.14

Identify the following diseases and disorders of the cardiovascular system.

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11.14.a

Aneurysm

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11.14.b

Arteriosclerosis

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11.14.c

Atherosclerosis

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11.14.d

Cerebrovascular accident/stroke

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11.14.e

Coronary artery disease

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11.14.f

Hypertension

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11.14.g

Murmur

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11.14.h

Myocardial infarction

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11.2

Describe the layers of the heart.

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11.2.a

Epicardium

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11.2.b

Myocardium

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11.2.c

Endocardium

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11.3

Identify the chambers of the heart.

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11.3.a

Atria

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11.3.b

Ventricles

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11.4

Locate the great blood vessels of the heart.

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11.4.a

Superior vena cava

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11.4.b

Inferior vena cava

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11.4.c

Pulmonary trunk

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11.4.d

Pulmonary arteries

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11.4.e

Pulmonary veins

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11.4.f

Aorta

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11.4.g

Branches of the aorta

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11.5

Identify the valves of the heart.

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11.5.a

Tricuspid

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11.5.b

Pulmonary semilunar

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11.5.c

Bicuspid (mitral)

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11.5.d

Aortic semilunar

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11.6

Trace blood flow through the heart.

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11.7

Identify the components of the conduction system of the heart and trace the pathway.

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11.7.a

SA node

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11.7.b

AV node

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11.7.c

AV bundle

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11.7.d

Bundle branches

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11.7.e

Purkinje fibers

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11.8

Sequence the principle events of the cardiac cycle in terms of systole and diastole.

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11.9

Define cardiac output and identify factors that influence it.

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11.9.a

Heart rate

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11.9.b

Stroke volume

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12

Respiratory System-Students will describe the structures and functions associated with the respiratory system.

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12.1

Identify the general functions of the respiratory system.

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12.10

Identify the following diseases or disorders of the respiratory system.

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12.10.a

Chronic Obstructive Pulmonary Disorder

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12.10.a.1

Emphysema

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12.10.b

Influenza

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12.10.c

Lung cancer

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12.10.d

Pneumonia

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12.10.e

SIDS

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12.10.f

Tuberculosis

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12.10.g

Cystic Fibrosis

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12.10.h

Respiratory Syncytial Virus (RSV)

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12.10.i

Respiratory distress

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12.2

Sequence the organs of the respiratory system in the order in which air will pass through them from the exterior.

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12.2.a

Nose/mouth

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12.2.b

Pharynx

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12.2.c

Larynx

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12.2.d

Trachea

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12.2.e

Bronchi

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12.2.f

Bronchioles

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12.2.g

Alveolar duct

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12.2.h

Alveoli

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12.3

Identify the three regions of the pharynx.

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12.3.a

Nasopharynx

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12.3.b

Oropharynx

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12.3.c

Laryngopharynx

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12.4

Identify the following anatomical features of the larynx.

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12.4.a

Epiglottis

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12.4.b

Glottis

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12.4.c

Hyoid bone

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12.4.d

Thyroid cartilage

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12.4.e

Cricoid cartilage

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12.4.f

True vocal cords

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12.4.g

False vocal cords

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12.5

Identify the coverings of the lungs and the gross anatomical features of the lungs.

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12.5.a

Apex

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12.5.b

Base

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12.5.c

Lobes

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12.5.d

Visceral pleura

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12.5.e

Parietal pleura

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12.5.f

Pleural cavity

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12.6

Identify the site at which gas exchange occurs in the lungs (alveoli).

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12.7

Identify the volumes and capacities of air exchanged during ventilation.

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12.7.a

Tidal volume

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12.7.b

Vital capacity

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12.8

Differentiate between the following.

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12.8.a

Ventilation

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12.8.b

External respiration

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12.8.c

Internal respiration

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12.9

Describe the effects of carbon dioxide on ventilation.

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13

Digestive System-Students will describe the structures and functions associated with the digestive system.

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13.1

Identify the general functions of the digestive system.

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13.10

Describe the function of bile (emulsification).

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13.11

Identify the three sections of the small intestine and describe the functions.

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13.11.a

Duodenum

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13.11.b

Jejunum

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13.11.c

Ileum

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13.12

Identify the structures and sections of the large intestine and describe the functions.

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13.12.a

Cecum

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13.12.b

Colon

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13.12.b.1

Ascending

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13.12.b.2

Transverse

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13.12.b.3

Descending

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13.12.b.4

Sigmoid

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13.12.c

Rectum

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13.12.d

Anal canal

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13.13

Identify the following diseases and disorders of the digestive system.

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13.13.a

Appendicitis

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13.13.b

Cirrhosis

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13.13.c

Colorectal cancer

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13.13.d

Gallstones

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13.13.e

Hepatitis

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13.13.f

Obesity

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13.13.g

Ulcers

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13.13.h

Celiac disease

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13.13.i

Crohn's disease

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13.13.j

Irritable Bowel Syndrome (IBS)

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13.2

Contrast chemical and mechanical digestion.

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13.3

Differentiate between the following.

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13.3.a

Alimentary canal structures

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13.3.a.1

Mouth

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13.3.a.2

Pharynx

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13.3.a.3

Esophagus

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13.3.a.4

Stomach

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13.3.a.5

Small intestines

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13.3.a.6

Large intestines

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13.3.a.7

Rectum

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13.3.a.8

Anus

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13.3.b

Accessory structures

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13.3.b.1

Salivary glands (parotid)

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13.3.b.2

Pancreas

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13.3.b.3

Gallbladder

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13.3.b.4

Liver

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13.4

Describe the functions of saliva and salivary amylase in digestion.

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13.5

Identify the following parts of a typical tooth.

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13.5.a

Crown

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13.5.b

Neck

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13.5.c

Root

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13.5.d

Gingiva

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13.5.e

Periodontal ligament

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13.5.f

Enamel

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13.5.g

Dentin

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13.5.h

Pulp

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13.5.i

Root canal

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13.6

Define the following.

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13.6.

Haustral churning

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13.6.a

Deglutition

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13.6.b

Mastication

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13.6.c

Maceration

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13.6.d

Segmentation

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13.6.e

Peristalsis

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13.7

Identify the anatomical features of the stomach.

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13.7.a

Fundus

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13.7.b

Body

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13.7.c

Pylorus

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13.7.d

Rugae

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13.7.e

Cardiac sphincter

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13.7.f

Pyloric sphincter

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13.8

Identify the basic components and functions of gastric juice.

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13.8.a

Chief cells

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13.8.a.1

Pepsinogen

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13.8.b

Parietal cells

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13.8.b.1

Hydrochloric acid

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13.8.c

Goblet cells

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13.8.c.1

Mucus

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13.9

Identify the location and digestive functions of the pancreas.

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13.9.a

Pancreatic Islets

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13.9.b

Acini Cells

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14

Urinary System-Students will describe the structures and functions associated with the urinary system.

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14.1

Identify the general functions of the urinary system.

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14.2

Identify the four major organs of the urinary system.

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14.2.a

Kidneys

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14.2.b

Ureters

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14.2.c

Bladder

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14.2.d

Urethra

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14.3

Identify the gross anatomy of the kidney

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14.3.a

Renal cortex

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14.3.b

Renal medulla

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14.3.c

Renal pyramids

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14.3.d

Renal pelvis

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14.3.e

Renal capsule

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14.3.f

Calyces

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14.4

Identify the microscopic structures of the nephron.

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14.4.a

Renal corpuscle

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14.4.b

Glomerulus

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14.4.c

Glomerular (Bowman's) capsule

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14.4.d

Afferent arteriole

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14.4.e

Efferent arteriole

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14.4.f

Renal tubule

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14.4.f.1

Proximal convoluted tubule

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14.4.f.2

Descending limb

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14.4.f.3

Nephron loop

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14.4.f.4

Ascending limb

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14.4.f.5

Distal convoluted tubule

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14.4.f.6

Collecting duct

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14.4.g

Peritubular capillaries

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14.5

Describe the three basic physiological processes and the structures involved in urine formation.

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14.5.a

Filtration

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14.5.b

Reabsorption

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14.5.c

Secretion

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14.6

Identify abnormal constituents of urine and possible causes of each.

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14.6.a

Glucose

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14.6.b

Ketones

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14.6.c

Erythrocytes

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14.6.d

Leukocytes

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14.6.e

Bilirubin

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14.6.f

Microbes

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14.6.g

Albumin

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14.7

Describe the methods of fluid intake and output.

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14.7.a

Intake

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14.7.a.

Metabolic

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14.7.a.1

Oral

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14.7.a.1.1

Liquid

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14.7.a.1.2

Solid

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14.7.a.2

Intravenous

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14.7.b

Output

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14.7.b.1

Micturition

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14.7.b.2

Voiding

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14.7.b.3

Sweat

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14.7.b.4

Feces

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14.7.b.5

Exhaled vapor

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14.8

Identify the following diseases and disorders associated with the urinary system.

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14.8.a

Cystitis

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14.8.b

Glomerulonephritis

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14.8.c

Incontinence

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14.8.d

Kidney stones

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14.8.e

Polyuria

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14.8.f

Renal failure

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14.8.g

Urinary tract infections (UTI)

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15

Reproductive System-Students will describe the structures and functions associated with the reproductive system.

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15.1

Identify the general functions of the reproductive system.

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15.10

Describe the physiological effects of estrogens, progesterone and relaxin.

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15.11

Contrast the general outcomes of spermatogenesis vs. oogenesis

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15.12

Define the following sequence of events that occur during human development.

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15.12.a

Fertilization

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15.12.b

Zygote

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15.12.c

Implantation

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15.12.d

Embryo

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15.12.e

Fetus

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15.13

Identify the principle events associated with the three stages of labor.

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15.13.a

Stage 1-dilation and effacement

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15.13.b

Stage 2-delivery and birth

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15.13.c

Stage 3-placental expulsion

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15.14

Identify the following diseases and disorders of the reproductive system.

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15.14.a

Reproductive cancers

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15.14.a.1

Breast

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15.14.a.2

Testicular

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15.14.a.3

Cervical

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15.14.a.4

Ovarian

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15.14.a.5

Prostate

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15.14.a.6

Uterine

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15.14.b

Endometriosis

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15.14.c

Impotence

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15.14.d

Polycystic Ovarian Syndrome

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15.14.e

Sexually Transmitted Infections (STI)

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15.14.e.1

Gonorrhea

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15.14.e.2

Syphilis

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15.14.e.3

Genital herpes

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15.14.e.4

Chlamydia

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15.14.e.5

Trichimoniasis

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15.14.e.6

Genital warts

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15.14.e.7

Human Papilloma Virus (HPV)

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15.2

Describe the anatomy of the male genitalia.

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15.2.a

External

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15.2.a.1

Penis

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15.2.a.2

Scrotum

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15.2.a.3

Testes

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15.2.b

Internal

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15.2.b.1

Epididymis

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15.2.b.2

Ductus deferens

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15.2.b.3

Ejaculatory duct

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15.2.b.4

Urethra

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15.2.c

Accessory

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15.2.c.1

Seminal vesicles

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15.2.c.2

Prostate

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15.2.c.3

Bulbourethral gland

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15.3

Identify the function of the testes.

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15.4

Identify the functions of testosterone in the male.

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15.5

Describe the anatomy of the female reproductive structures.

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15.5.a

External

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15.5.a.1

Vulva

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15.5.a.2

Labia majora

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15.5.a.3

Clitoris

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15.5.a.4

Labia minora

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15.5.a.5

Mons pubis

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15.5.a.6

Vestibule

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15.5.b

Internal

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15.5.b.1

Ovaries

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15.5.b.2

Uterus

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15.5.b.3

Uterine tubes

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15.5.b.4

Vagina

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15.5.c

Accessory

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15.5.c.1

Mammary glands

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15.5.c.2

Perineum

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15.6

Identify the functions of the ovaries.

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15.7

Identify the structures and functions of the uterine tubes, including fimbriae and infundibulum.

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15.8

Describe the structures and function of the uterus.

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15.8.a

Perimetrium

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15.8.b

Myometrium

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15.8.c

Endometrium

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15.8.c.1

Stratum functionalis

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15.8.c.2

Stratum basalis

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15.8.d

Fundus

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15.8.e

Cervix

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15.9

Define the menstrual cycle including the ovarian and uterine cycles and changes that occur during menopause.

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2

Basic Principles of Body Chemistry-Students will explain basic principles of body chemistry.

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2.1

Review the following terms and concepts.

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2.1.a

States of Matter

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2.1.b

Elements

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2.1.c

Basic components of the atom

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2.1.c.1

Nucleus

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2.1.c.2

Electrons

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2.1.c.3

Protons

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2.1.c.4

Neutrons

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2.1.d

Ion

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2.1.d.1

Electrolyte

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2.10

Distinguish between:

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2.10.a

Inorganic compounds-do not contain carbon, small molecules, usually form ionic bonds

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2.10.b

Organic compounds-usually contain carbon, large molecules, form covalent bonds, flammable

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2.11

Describe the structures and functions of the following and give an example of each:

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2.11.a

Carbohydrates

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2.11.b

Proteins

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2.11.c

Lipids

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2.11.d

Nucleic acids

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2.11.d.1

RNA

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2.11.d.2

DNA

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2.11.e

Amino acids

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2.12

Describe how the body produces energy during cellular respiration.

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2.12.a

ATP < - -> ADP + P + ENERGY

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2.2

Identify the four major elements in the body.

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2.2.a

Carbon

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2.2.b

Hydrogen

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2.2.c

Oxygen

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2.2.d

Nitrogen

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2.3

Differentiate between:

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2.3.a

Compound

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2.3.b

Molecule

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2.4

Differentiate between:

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2.4.a

Cation

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2.4.b

Anion

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2.5

Describe the characteristics of bonds. (no longer place any emphasis on which is the strongest type)

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2.5.

Hydrogen

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2.5.a

Ionic

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2.5.b

Covalent

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2.6

Define pH.

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2.7

Categorize the following based on the pH of a solution:

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2.7.a

Acidic

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2.7.b

Basic

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2.7.c

Neutral

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2.8

Distinguish between "neutral" pH and the "average" pH range of the blood.

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2.8.a

Neutral pH=7.0

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2.8.b

Average pH of blood=7.35 to 7.45

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2.9

Describe the properties of water and how it is utilized in the human body.

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2.9.a

Universal solvent

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2.9.b

Transport

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2.9.c

Lubricant

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2.9.d

Heat capacity

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2.9.e

Chemical reactions

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3

Cells-Students will describe basic concepts of structures and functions of cells.

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3.1

Identify the four principle parts of a generalized animal cell and their functions.

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3.1.a

Nucleus

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3.1.b

Cytosol

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3.1.c

Organelles

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3.1.d

Cell membrane

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3.2

Describe the structure and function of the cell membrane.

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3.3

Describe a selectively permeable membrane and factors which influence permeability.

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3.4

Contrast intracellular and extracellular fluid in terms of location and composition.

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3.5

Describe each of the following cellular transport processes and classify them as active or passive.

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3.5.a

Passive processes

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3.5.a.1

Diffusion

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3.5.a.2

Osmosis

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3.5.a.3

Facilitated diffusion

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3.5.a.4

Dialysis

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3.5.a.5

Filtration

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3.5.b

Active processes

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3.5.b.

Active transport

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3.5.b.1

Phagocytosis

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3.5.b.2

Exocytosis

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3.6

Review the osmotic effects that occur when a cell is placed in the following:

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3.6.

Hypertonic solution

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3.6.a

Isotonic solution

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3.6.b

Hypotonic solution

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3.7

Describe the function of the following structures within the cell.

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3.7.a

Nucleolus

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3.7.b

DNA

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3.7.c

RNA

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3.7.d

Gene

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3.7.e

Chromatin

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3.7.f

Chromosome

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3.7.g

Ribosomes

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3.7.h

Rough endoplasmic reticulum

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3.7.i

Smooth endoplasmic reticulum

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3.7.j

Golgi complex

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3.7.k

Vesicle (vacuole)

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3.7.l

Lysosomes

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3.7.m

Peroxisomes

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3.7.n

Mitochondria

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3.7.o

Cytoskeleton

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3.7.o.1

Microfilaments

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3.7.o.2

Intermediate filaments

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3.7.o.3

Microtubules

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3.7.p

Centrosomes

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3.7.q

Centrioles

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3.7.r

Cellular surface variants

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3.7.r.

Flagella (transports the cell)

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3.7.r.1

Microvilli (absorption)

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3.7.r.2

Cilia (transports products along the surface of the cell, "crowd surfers")

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3.8

Compare and contrast:

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3.8.a

Mitosis

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3.8.b

Meiosis

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4

Histology & Integumentary System-Students will describe basic concepts of structures and functions of histology, and the integumentary system.

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4.1

Identify the general characteristics and functions of each of the four principle types of tissues.

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4.1.a

Epithelial-strategies for tissue identification (arrangement & cell shape)

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4.1.b

Connective-adipose, cartilage, dense fibrous, blood, bone

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4.1.c

Muscular-skeletal, smooth, cardiac

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4.1.d

Nervous

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4.2

Contrast the following:

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4.2.a

Exocrine glands

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4.2.b

Endocrine glands

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4.3

Differentiate between the four basic types of membranes.

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4.3.a

Mucous

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4.3.b

Serous

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4.3.c

Synovial

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4.3.d

Cutaneous

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4.4

Describe the structures and functions of the integumentary system components.

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4.4.

Nails

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4.4.a

Skin

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4.4.b

Glands

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4.4.c

Hair

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4.5

Describe the major layers of skin.

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4.5.a

Epidermis

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4.5.b

Dermis

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4.5.c

Subcutaneous (hypodermis)

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4.6

Describe the functions of the following:

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4.6.a

Sudoriferous (sweat) glands

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4.6.b

Sebaceous (oil) glands

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4.7

Identify the following diseases and disorders of the integumentary system.

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4.7.a

Skin cancers

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4.7.a.1

Basal cell carcinoma

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4.7.a.2

Squamous cell carcinoma

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4.7.a.3

Malignant melanoma

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4.7.b

Decubitus ulcers

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4.7.c

Eczema

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4.7.d

Lesion

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4.7.e

Burns

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4.7.e.1

1st degree

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4.7.e.2

2nd degree

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4.7.e.3

3rd degree

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5

Skeletal System-Students will describe the structures and functions of the skeletal system and its components.

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5.1

Identify the general functions of the skeletal system.

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5.10

Explain the structural and functional classifications of articulations.

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5.10.a

Fibrous

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5.10.b

Synovial

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5.10.c

Cartilaginous

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5.10.d

Amphiarthrotic

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5.10.e

Diarthrotic

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5.10.f

Synarthrotic

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5.11

Differentiate between ligaments and tendons.

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5.12

Identify the following diseases and disorders of the skeletal system.

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5.12.a

Herniated disk

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5.12.b

Osteoarthritis

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5.12.c

Osteoporosis

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5.12.d

Scoliosis

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5.12.e

Kyphosis

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5.12.f

Lordosis

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5.12.g

Spina bifida

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5.12.h

RA (Rheumatoid arthritis)

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5.2

Identify the roles of the following in bone growth and ossification:

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5.2.a

Osteoblasts

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5.2.b

Osteocytes

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5.2.c

Osteoclasts

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5.3

Describe the features of a long bone.

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5.3.a

Periosteum

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5.3.b

Diaphysis

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5.3.c

Epiphysis

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5.3.d

Medullary cavity

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5.3.e

Red marrow

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5.3.f

Yellow marrow

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5.3.g

Articular cartilage

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5.3.h

Endosteum

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5.3.i

Compact bone

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5.3.j

Spongy bone

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5.4

Identify the four shapes of bones with characteristics and examples of each.

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5.4.a

Long

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5.4.b

Short

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5.4.c

Flat

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5.4.d

Irregular

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5.5

Describe and locate the following bone markings.

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5.5.a

Foramen

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5.5.b

Meatus

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5.5.c

Sinus

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5.5.d

Fossa

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5.5.e

Condyle

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5.5.f

Tuberosity

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5.5.g

Trochanter

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5.5.h

Tubercle

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5.5.i

Process

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5.6

Describe and differentiate between the following terms:

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5.6.a

Suture

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5.6.b

Fontanel

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5.7

Contrast the axial and appendicular skeletons.

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5.8

Locate the following bones.

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5.8.a

Mandible

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5.8.aa

Metacarpals

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5.8.ab

Vertebrae

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5.8.b

Maxilla

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5.8.c

Zygomatic

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5.8.d

Frontal

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5.8.e

Parietal

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5.8.f

Occipital

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5.8.g

Sphenoid

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5.8.h

Ethmoid

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5.8.i

Hyoid

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5.8.j

Temporal

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5.8.k

Clavicle

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5.8.l

Scapula

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5.8.m

Sternum

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5.8.n

Ribs

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5.8.o

Pubic bone

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5.8.o.1

Ilium

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5.8.o.2

Ischium

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5.8.o.3

Pubis

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5.8.p

Femur

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5.8.q

Patella

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5.8.r

Tibia

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5.8.s

Fibula

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5.8.t

Tarsals

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5.8.u

Metatarsals

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5.8.v

Phalanges

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5.8.w

Humerus

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5.8.x

Ulna

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5.8.y

Radius

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5.8.z

Carpals

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5.9

Contrast the average number, location, and function of each of the five groups of vertebrae.

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5.9.a

Cervical

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5.9.b

Thoracic

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5.9.c

Lumbar

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5.9.d

Sacral

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5.9.e

Coccygeal

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6

Muscular System-Students will describe the structures and functions of the muscular system and its components.

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6.1

Identify the general functions of the muscular system.

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6.10

Identify the following diseases and disorders of the muscular system.

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6.10.a

Fibromyalgia

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6.10.b

Muscular dystrophy

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6.10.c

Medial tibial stress syndrome

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6.10.d

Compare and contrast the following, describe the three degrees of injury:

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6.10.d.1

Sprain

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6.10.d.2

Strain

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6.2

Describe the four characteristics of muscle tissue.

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6.2.a

Elasticity

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6.2.b

Excitability (irritability)

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6.2.c

Extensibility

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6.2.d

Flexibility

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6.3

Contrast the general location, microscopic appearance, control, and functions of the three specific types of muscle tissue.

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6.3.a

Skeletal

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6.3.b

Smooth

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6.3.c

Cardiac

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6.4

Contrast thick and thin myofilaments.

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6.4.a

Actin

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6.4.b

Myosin

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6.5

Describe the sliding-filament theory of muscle contraction.

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6.6

Describe what occurs at the neuromuscular junction.

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6.7

Define the following terms:

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6.7.a

Origin

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6.7.b

Insertion

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6.8

Explain the role of the following:

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6.8.a

Prime movers (agonists)

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6.8.b

Antagonists

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6.8.c

Synergist

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6.8.d

Fixators

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6.9

Describe the locations and functions of the following skeletal muscles:

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6.9.a

Biceps brachii

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6.9.b

Triceps brachii

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6.9.c

Brachialis

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6.9.d

Flexors

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6.9.e

Extensors

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6.9.f

Pronator

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6.9.g

Supinator

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6.9.h

Rotator cuff

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6.9.h.1

Supraspinatus

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6.9.h.2

Infraspinatus

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6.9.h.3

Teres minor

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6.9.h.4

Subscapularis

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6.9.i

Sternocleidomastoid

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6.9.j

Trapezius

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6.9.k

Deltoid

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6.9.l

Diaphragm

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6.9.m

Rectus abdominis

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6.9.n

Pectoralis major

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6.9.o

Latissimus dorsi

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6.9.p

External oblique

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6.9.q

Gastrocnemius

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6.9.r

Tibialis anterior

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6.9.s

Soleus

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6.9.t

Hamstrings

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6.9.t.1

Semimembranosus

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6.9.t.2

Semitendinosus

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6.9.t.3

Biceps femoris

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6.9.u

Quadriceps

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6.9.u.1

Rectus femoris

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6.9.u.2

Vastus lateralis

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6.9.u.3

Vastus medialis

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6.9.u.4

Vastus intermedius

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6.9.v

Gluteus maximus

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6.9.w

Gluteus medius

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6.9.x

Sartorius

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6.9.y

Gracilis

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6.9.z

Masseter

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7

Nervous System/Special Senses-Students will describe the structures and functions of the nervous system and special senses.

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7.1

Restate the three broad functions of the nervous system.

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7.1.a

Sensory

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7.1.b

Integration

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7.1.c

Motor

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7.10

Describe the locations and functions of the four lobes of the cerebrum.

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7.10.a

Frontal

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7.10.b

Parietal

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7.10.c

Temporal

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7.10.d

Occipital

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7.11

Explain the major functions of the cerebellum.

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7.12

Sequence the major events when the nerve impulse (action potential) is initiated and transmitted through a neuron.

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7.12.a

All or None Principle

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7.13

Explain the role of each of the components of a reflex arc.

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7.13.a

Reflex

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7.13.b

Reflex arc

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7.13.c

Receptor

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7.13.d

Sensory neuron

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7.13.e

Association (interneuron) neuron

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7.13.f

Motor neuron

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7.13.g

Effector

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7.14

Identify the following diseases and disorders of the nervous system.

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7.14.a

ALS

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7.14.b

Alzheimer's

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7.14.c

Bacterial meningitis

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7.14.d

Cerebral palsy

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7.14.e

Epilepsy

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7.14.f

Multiple sclerosis

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7.14.g

Guillain-Barre syndrome

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7.14.h

Parkinson's

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7.14.i

Cerebral Vascular Accident (CVA)-stroke

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7.15

Describe the principle anatomical structures of the eye.

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7.15.a

Accessory structures

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7.15.a.1

Eyelid

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7.15.a.2

Conjunctiva

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7.15.a.3

Lacrimal apparatus

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7.15.a.4

Extrinsic muscles

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7.15.b

Layers of the eyeball

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7.15.b.1

Fibrous tunic

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7.15.b.1.1

Sclera

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7.15.b.1.2

Cornea

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7.15.b.2

Vascular tunic

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7.15.b.2.1

Choroid

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7.15.b.2.2

Ciliary body

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7.15.b.2.3

Iris

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7.15.b.2.4

Lens

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7.15.b.2.5

Pupil

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7.15.b.3

Nervous tunic

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7.15.b.3.1

Retina

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7.16

Describe the principle anatomical structures of the ear.

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7.16.a

Outer ear

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7.16.a.1

Auricle

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7.16.a.2

Auditory canal

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7.16.b

Middle ear

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7.16.b.1

Tympanic cavity

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7.16.b.2

Tympanic membrane

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7.16.b.3

Auditory (Eustachian) tube

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7.16.b.4

Auditory ossicles

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7.16.b.4.1

Malleus

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7.16.b.4.2

Incus

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7.16.b.4.3

Stapes

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7.16.b.5

Inner ear

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7.16.b.5.1

Bony labyrinth

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7.16.b.5.2

Membranous labyrinth

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7.16.b.5.3

Semicircular canals

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7.16.b.5.4

Vestibule

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7.16.b.5.5

Cochlea

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7.16.b.5.6

Organ of Corti

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7.17

Identify the following diseases and disorders associated with special senses.

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7.17.a

Ametropia-abnormal refracted light

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7.17.a.1

Myopia

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7.17.a.10

Tinnitus

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7.17.a.11

Middle ear infection (Otitis Media)

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7.17.a.12

Deafness

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7.17.a.12.1

Conductive

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7.17.a.12.2

Sensorineural

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7.17.a.2

Hyperopia

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7.17.a.3

Presbyopia

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7.17.a.4

Cataracts

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7.17.a.5

Conjunctivitis

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7.17.a.6

Strabismus

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7.17.a.7

Glaucoma

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7.17.a.8

Macular degeneration

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7.17.a.9

Vertigo

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7.2

Describe the general organization of the nervous system.

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7.2.a

Central Nervous System (CNS)

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7.2.a.1

Brain

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7.2.a.2

Spinal Cord

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7.2.b

Peripheral Nervous System (PNS)

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7.2.b.1

Spinal nerves

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7.2.b.1.1

31 pairs

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7.2.b.2

Cranial nerves

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7.2.b.2.1

I-XII

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7.2.b.3

Subdivisions

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7.2.b.3.1

Autonomic Nervous System (ANS)

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7.2.b.3.1.1

Sympathetic

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7.2.b.3.1.2

Parasympathetic

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7.2.b.3.2

Somatic Nervous System

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7.3

List the functions and structures of neurons and neuroglial cells.

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7.3.a

Neuron

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7.3.b

Astrocytes

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7.3.c

Microglia

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7.3.d

Oligodendrocytes

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7.3.e

Ependymal cells

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7.3.f

Schwann cells

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7.3.g

Satellite cells

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7.4

Contrast white and gray matter of nervous tissue.

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7.5

Describe the location and function of CSF.

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7.5.a

Ventricles

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7.5.a.1

Choroid Plexus

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7.5.b

Subarachnoid space

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7.6

Identify the structures responsible for the maintenance and protection of the central nervous system.

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7.6.a

Meninges

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7.6.a.1

Dura mater

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7.6.a.2

Arachnoid mater

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7.6.a.3

Pia mater

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7.7

Identify the four principle parts of the brain.

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7.7.a

Cerebrum

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7.7.b

Cerebellum

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7.7.c

Brain stem

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7.7.d

Diencephalon

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7.8

Describe the functions of the three structures of the brain stem.

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7.8.

Midbrain

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7.8.a

Medulla oblongata

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7.8.b

Pons

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7.9

Describe the structures and functions of the diencephalon.

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7.9.a

Thalamus

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7.9.b

Hypothalamus

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8

ENDOCRINE SYSTEM-Students will describe the structures and functions associated with the endocrine system.

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8.1

Identify the general functions of the endocrine system.

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8.2

Describe a "hormone" and how it functions in the body.

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8.3

Describe a "hormone" and how it functions in the body.

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8.3.a

Hypothalamus

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8.3.a.1

Growth Hormone Releasing Hormone (GHRH)-targets anterior pituitary

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8.3.a.2

Thyrotropin Releasing Hormone (TRH)-targets anterior pituitary

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8.3.a.3

Corticotropic Releasing Hormone (CRH)-target anterior pituitary

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8.3.a.4

Antidiuretic Hormone (ADH)

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8.3.a.4.1

Produced in hypothalamus

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8.3.a.4.2

Stored in posterior pituitary

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8.3.a.5

Oxytocin Hormone (Oxt)

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8.3.a.5.1

Produced in hypothalamus

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8.3.a.5.2

Stored in posterior pituitary

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8.3.b

Pituitary Gland-found in the hypophyseal fossa "Sella Turcica"

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8.3.b.1

Anterior Pituitary (adenohypophysis)

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8.3.b.1.1

Human Growth Hormone (HGH) 

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8.3.b.1.1.1

Targets cells stimulating growth

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8.3.b.1.2

Thyroid Stimulating Hormone (TSH)

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8.3.b.1.2.1

Targets thyroid gland

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8.3.b.1.3

Adrenocorticotropic Hormone (ACTH)

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8.3.b.1.3.1

Targets adrenal cortex

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8.3.b.2

Posterior Pituitary (neurohypophysis)

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8.3.b.2.1

Antidiuretic Hormone (ADH)

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8.3.b.2.1.1

Neural stimulus releases ADH to target kidneys for water retention

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8.3.b.2.2

Oxytocin Hormone (Oxt)

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8.3.b.2.2.1

Neural stimulus releases Oxt to target uterus for child birthing

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8.3.b.2.2.2

Neural stimulus releases Oxt to target breast tissue for milk letdown

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8.3.c

Thyroid Gland-found inferior to the Larynx

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8.3.c.1

Thyroxine (T4)

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8.3.c.1.1

Targets cells increasing metabolism

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8.3.c.2

Triiodothyronine (T3)

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8.3.c.2.1

Targets cells increasing metabolism

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8.3.d

Adrenal Gland-found atop the kidneys

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8.3.d.1

o Adrenal Cortex

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8.3.d.1.1

Adrenocorticotropic Hormone (ACTH)

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8.3.d.1.1.1

Stimulates the release of cortisol

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8.3.d.1.2

Cortisol

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8.3.d.1.2.1

Anti-inflammatory by suppressing white blood cells

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8.3.d.2

Adrenal Medulla-sympathetic stimulus for sustained "Fight or Flight"

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8.3.d.2.1

Epinephrine-adrenaline increasing cell metabolism

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8.3.d.2.2

Norepinephrine-noradrenaline increasing cell metabolism

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8.3.e

Pancreas Gland-Exocrine/Endocrine gland in LUQ posterior to the stomach

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8.3.e.1

Insulin

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8.3.e.1.1

Released from Beta cells to target cells to decrease blood sugar

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8.3.e.2

Glucagon

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8.3.e.2.1

Released from Alpha cells to break down glycogen to increase blood sugar

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8.4

Identify the following diseases and disorders of the endocrine system.

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8.4.a

Dwarfism

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8.4.b

Gigantism

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8.4.c

Acromegaly

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8.4.d

Hypothyroidism

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8.4.d.1

Myxedema

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8.4.d.2

Cretinism-congenital hypothyroidism

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8.4.e

Hyperthyroidism (Graves' disease)

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8.4.e.1

Goiter

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8.4.e.2

Exophthalamos

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8.4.f

Diabetes mellitus

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8.4.f.1

Type I

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8.4.f.2

Type II

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8.4.g

Diabetes insipidus

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8.4.h

Cushing's syndrome

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9

Blood-Students will describe the components and functions associated with blood.

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9.1

Identify the components of blood and their functions.

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9.1.a

Erythrocytes

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9.1.b

Leukocytes

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9.1.c

Thrombocytes

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9.1.d

Plasma

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9.2

Describe erythrocytes, including the structure of hemoglobin.

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9.3

Define leukocyte and list the two major groups with their cell types and their function.

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9.3.a

Granulocytes

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9.3.a.1

Neutrophils

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9.3.a.2

Basophils

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9.3.a.3

Eosinophils

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9.3.b

Agranulocytes

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9.3.b.1

Monocytes

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9.3.b.2

Lymphocytes

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9.4

Describe the process of hemostasis.

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9.4.a

Vascular spasm

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9.4.b

Platelet plug formation

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9.4.c

Coagulation

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9.5

Contrast a thrombus and an embolus.

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9.6

Identify the antigens found on the erythrocytes and the antibodies that determine the ABO blood types and the Rh factor.

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9.7

Identify the following diseases and disorders associated with the blood.

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9.7.a

Anemias

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9.7.a.1

Nutritional

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9.7.a.10

Mononucleosis

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9.7.a.11

Polycythemia

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9.7.a.2

Pernicious

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9.7.a.3

Hemorrhagic

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9.7.a.4

Hemolytic

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9.7.a.5

Sickle cell

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9.7.a.6

Aplastic

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9.7.a.7

Hemolytic disease of the newborn

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9.7.a.8

Hemophilia

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9.7.a.9

Leukemia

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