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Early childhood sees several areas develop:

  1. the brain stem or the survival brain
  2. the cerebellum where coordination develops, and
  3. the sensory regions of the cerebrum that rule visual, auditory, touch, and movement

 

The brain is divided vertically intohemispheres, the right and the left,each with a different set of functionsthat myelinate (forming an insulating sheath of white, fatty substance about certain nerve fibers) and mature during different stages of life.

 

 

When puberty hits, the brain develops the limbic system which is referred to as the feeling brain. 

During late adolescence the prefrontal cortex (anterior or front part of the frontal lobes which are situated in the front portion of the brain) of the frontal lobes develop, which fine tune the higher level thinking and emotional regulation of the brain.

 

 

There are at least 100 billion neurons in the adult human brain.  There are support cells, called glial cells that number 10 times more than neurons.  The neurons communicate with each other through billions of tiny web connections in an electrochemical process. There are about 500 trillion connections in the adult brain.  When you do the math the minimum number of possible thought patterns in the brain is the number 1 followed by over 6 miles of typed zeros.  

 

 

Your brain is about the size of a cantaloupe and wrinkled like a walnut.  You brain weighs between 3 and 3.5 pounds and has the consistency of jello.  This lump of matter is the best organized most functional awesome three pounds of matter in the known universe.

 

 

Dendrites

Dendrites receive information in the brain. The number of dendrites on a neuron varies from a few hundred to thousands. They are covered with tiny 'spines' that are neurotransmitter receptor sites.

Cell Body

The cell body and its DNA genetic system use the nutrients that the blood brings to maintain the cell and to synthesize neurotransmitter molecules (chemical messengers).

Axons and Terminals

Axons send information.  Neurons generally have one axon branching out into many terminals.  Axons vary in length:  some can be up to 3 feet long.  Mature axons are covered in an insulated coating called myelin. Neurons don’t actually touch each other, there is a gap between the terminals. This is called a synaptic gap. The neurotransmitters are released into the gap that acts as a chemical messenger for the receiving neuron.

How do neurons transmit information? The axon sends a message through a series of electrical impulses.  When the impulses reach the end of the axon, the electrical activity ceases.  A chemical process then takes place at the synaptic gap.

Although the process is complex, the end result is chemicals released by Neuron #1 turn Neuron #2 on or off, telling it to "transmit" or "don't transmit" the message.  Neuron #2's dendrite receives the message and sends it electrically through the axon to Neuron #3.  This process repeats until the message has reached its destination.  A single neuron can fire up to 50,000 times a minute if necessary.

Let’s break it down- 

The cell body (that's easy enough) has dendrites (the receivers) and axons (the senders). The axons are covered in an insulation layer called myelin.The neurons send information from the cell body down the axon to the next cell's dendrite across a synaptic gap.  The information goes through as many neurons as it takes to get the message to the appropriate place.

Let’s think of this whole process in another context.    Think of your brain as a phone system in a very large city.   The city is “alive” with calls being made between millions of senders (axons) and dendrites (receivers) all day and all night.  And this city is a completely wireless system, which explains the gap between the axons and dendrites, no phone cords.  Sometimes the “call” is made directly, but most of the time it is like calling your local phone company's main office.  It takes many connections for the message to get to the correct place!

 

Myelinization

This helps explain why infants can’t see very well, and don’t have good motor coordination, among other things.  Their neurons just aren’t working fast enough, so they can’t coordinate very well.  

Wrapped around many of the axons are cells which form myelin sheaths, composed mainly of fat.  These sheaths serve to insulate the axon, letting its signal travel about 100 times faster than in an unmyelinated axon.  Why is this important?Well, if you have more myelinated axons in your brain, then your circuits are working much faster, and certain activities may be easier for you to learn.  This myelinizationis extremely important in children, because as newborn infants, we have very few myelinated axons.

 

 

 

 

The chemicals released into the synaptic gap are called neurotransmitters. 

 

FAS: Fetal Alcohol Syndrome is a serious medical condition due to exposure to high levels of alcohol during pregnancy. Recent research has discovered that alcohol interferes with the development of the cerebellum (controls coordination), the hippocampus (controls memory and learning), and the migration of neurons up to the cortex of the brain resulting in a severe deficiency in the prefrontal lobes which control executive functions of the brain.

FAE:  Fetal Alcohol Effect is similar to FAS, but involves children exposed to a lesser amount of alcohol during the mother’s pregnancy.  They are usually smaller at birth, and can have lower than average IQ’s.  

 

 

 

A healthy brain must have the right conditions in the womb to develop.  The mother's general health, stress level, nutrition and exposure to external and internal toxins all dramatically impact the developing brain.

 

 

According to the Diagnostic and Statistical Manual of Mental Disorders, Fifth Edition (DSM-V) children must show at least 6 symptoms in one domain prior to age 12.

Inattentive-type symptoms are:

  • lack of close attention to details
  • difficulty sustaining attention
  • does not appear to listen
  • does not follow through on instructions
  • struggles difficulty with organization
  • avoids or dislikes tasks requiring sustained mental effort
  • loses things
  • easily distracted
  • orgetful in daily activities

Hyperactivity-impulse type symptoms:

  • fidgets with hands or feet or squirms in chair
  • has difficulty remaining seated
  • runs about or climbs excessively
  • difficulty engaging in activities quietly
  • acts if driven by a motor
  • talks excessively
  • blurts out answers before questions have been completed
  • difficulty waiting or taking turns
  • interrupts or intrudes upon others

Combined-type symptom is:

  • individual that meet both sets of inattention and hyperactive/impulsive criteria

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Choking hazards:

  •    Small, round objects: grapes, hard candy, nuts, raisins, and beans
  • Light dry food: Chips, popcorn, pretzels
  • Chewy sticky foods: caramels, gummy bears, fruit rollups
  • Vegetables: raw/undercooked/ cooked choking sized pieces
  • Chunks of meat
  • Skins: Chicken skin in large pieces, potato skins
  • Unpeeled fruit: Anything with pits/seeds
  • Stringy foods: Melted cheese on other foods

 

Preventive measures

  •    Keep child upright while eating
  • Give small portions/ wait till their mouth is clear/ watch for food stored in cheeks
  • Avoid chokable foods
  • Cook pasta, rice, beans until soft
  • Never leave child alone while eating

 

Learning to use the muscles in their mouth and throats.  

Textures are a consideration when serving food

Avoid food: sticky and may not be manageable by kids.

 

Distinguish smells from foods

Allow them to fully integrate their sense of smell with as many examples of diff foods.

Trying to feed themselves: 7 skills.

         hand-eye coordination

            Strengthening the muscles in their hands

         Learning the "Pincer grasp"   

           Distinguishing between what is "Squishy" and what is "Wiggly"

Learning the concepts of hot, warm, cold, slippery, colors, good,  "yucky", hungry, and "all gone", 

Learn manners, courtesy rules, and conversational skills from mealtime discussions. 

 

Food poisoning

Immune systems of infants/ YC are not fully developed and cannot fight disease as well as adults

Produce less acid in their stomachs which can kill some harmful bacteria

Easier for them to get sick 

 

Sources of food poisoning

   Touch food w/o washing hands

   Allow raw meat to contaminate other food

   Thaw food on the kitchen counter

 

Eating partly cooked foor

   FP can happen:

      Red/pink hamburger, steak, or roast beef

      Undercooked chicken or fish

      Raw/partially cooked eggs

 

Storage problems

   Cool food on the counter/range

   use container which is not shallow.

   Store raw meats above other food in refrigerator. ALWAYS store raw meant below.

 

Bacteria Carried by

  • raw/uncooked meat
  • Raw milk
  • used styrofoam meat trays
  • kitchen towels, dishcloths, sponges
  • cutting boards
  • Kitchen counters, silverwre, dishes
  • pets
  • you

 

Bacteria grow in:

  • Milk
  • Eggs
  • meat
  • poultry
  • fish

 

 

Clean

   Wash hands and child w/ soapy water

   Cover mouth/nose when sneeze, turn your head and cough/sneeze into your elbow

   wash kitchen towels. don't use sponges

   Cutting boaardes should be run through the dishwasher4 for sanitizsing

   Disinfect solution after ashing and finishing items used for preparing food   

 

3 step method

   wash dishes w/ warm soapy water

   Rinse dishes w/ clean hot water

   Submerge dishes in mild bleach for 1 min, air dry, use towel just to puts germs back on dishes

 

Separate:

Keep raw meat, poultry, and fish away from other foods to prevent contamination.

It is generally suggested that one cutting board be  dedicated for use with raw meats and another for raw vegetables, etc. Use plastic or other nonporous cutting boards.  Bacteria can hide in the cracks of wooden cutting boards.

Cook

  • Germs grow best at room temperature.
  • Cook food till it reaches a high enough internal temperature to kill the harmful bacteria.
  • Always use a food thermometer to measure the internal temperature of cooked foods.
  • When using a microwave stir or rotate foods regularly to make sure there are no cold spots.
  • Keep foods hot (>140° F) after cooking.

*Eggs

  • Cooked eggs = firm yolks and firm whites.
  • Scrambled eggs should be cooked until firm.
  • No raw eggs. (homemade mayonnaise etc.)
  • Don't taste batters containing raw eggs.

*Meats

Cook red meat until brown inside.  The internal temperature of meat should be:

  • Beef = 145° F
  • Pork = 160° F
  • Ground Beef = 160° F

Temperatures charts may vary, the above is USDA recommendations.

*Poultry

  • Cook until juices are clear, not pink.
  • Thickest part = 165° F

*Fish

  • Cook until fillet flakes with a fork.
  • Thickest part = 145° F

 

Safe Microwaving

  • Watch for cold spots
  • Watch for hot spots
  • Stir and turn food
  • Allow for standing time
  • Check temperature

Chill:

  • Refrigerate promptly.
  • Keep cold foods (perishables) cold.
  • Never let raw meat, poultry, eggs, or cooked meals sit at room temperature more than two hours (one hour when the temperature is above 90°F).
  • Discard perishable foods on a regular basis.  Shelf life varies for different foods. 

 

 

Preparing formula bottle

   Wash hands

   Label bottle with name, date, and time of prep

   don't pr4epare more formula than the child will eat in 1 sitting

   refrigerate immediately 

   don't heat bottles in the microwave

   Keep bottles away from heat sources/windows

   heat/light can destroy nutrients

 

Preparing Milk bottles

   Only accept br4east milk that is fresh/frozen

   Don't heat in the microwave, heat by placing the bottle in warm water 

   Read name label carefully

   Discard unused portions

 

Solid food

   Sitting position

   Seperat4e dishes, No sharing

   Discard any food left in the dish, no r4eheating or reusing

   No heating jars of baby food in the microwave, can explode

   Immediately refrigerate any food left in jar

 

 

Other Food Issues regarding Infants and Toddlers

  • Do not give honey or any product with honey to infants less than 12 months of age.  Honey may cause botulism, a deadly food borne disease.  Baking and cooking do not destroy the spores that lead to botulism.
  • Do not serve any foods containing raw eggs, including homemade ice cream.  Raw eggs  may be contaminated with Salmonella.
  • Potentially hazardous foods in the choking category are: round slices of hot dogs, whole grapes, marshmallows, nuts, popcorn, and pretzels.

 

Children under the age of two are growing fast and require a higherpercentage of calories from fat.  They also need frequent feedings adjusted to their needs.

After age two, children need a variety of foods, meals low in fat, saturated fat & cholesterol, plenty of vegetables, fruits, and grain products, and moderate use of sugar & salt.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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