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  1. Programs
  3. Health, Nutrition, and Food Sanitation in Early Childhood Education

Health, Nutrition, and Food Sanitation in Early Childhood Education

West Los Angeles College

CertificateCIP: 19.0501

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

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Program Pathways

Credentials this program stacks toward

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

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Locations

Where this program is offered

  • Culver City, California

    9000 Overland Avenue, Culver City, California, 90230-3519

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Related Programs

Programs related to this one

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Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 29-2051.00

Skills

SpeakingActive ListeningReading ComprehensionWritingCritical ThinkingLearning StrategiesSocial PerceptivenessMonitoringJudgment and Decision MakingService OrientationInstructingActive Learning

Knowledge

Customer and Personal ServiceEnglish LanguageEducation and TrainingMathematicsPublic Safety and SecurityBiologyMedicine and DentistryTherapy and CounselingPsychologyAdministration and Management

Abilities

Oral ComprehensionOral ExpressionDeductive ReasoningWritten ComprehensionProblem SensitivityInductive ReasoningSpeech ClarityWritten ExpressionNear VisionFluency of IdeasCategory FlexibilityInformation OrderingSpeech Recognition

Tasks

  • Observe and monitor patient food intake and body weight, and report changes, progress, and dietary p
  • Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' diet
  • Prepare a major meal, following recipes and determining group food quantities.
  • Assess nutritional needs, diet restrictions, and current health plans to develop and implement dieta
  • Evaluate laboratory tests in preparing nutrition recommendations.
  • Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutritio
  • Evaluate and grade students' class work, laboratory work, projects, assignments, and papers.
  • Prepare course materials, such as syllabi, homework assignments, and handouts.
  • Prepare and deliver lectures to undergraduate or graduate students on topics such as food science, n

Technology

Calendar and scheduling softwareAnalytical or scientific softwareData base user interface and query softwareMedical softwareEnterprise resource planning ERP softwareCloud-based data access and sharing softwareGraphics or photo imaging softwareComputer based training softwareWord processing softwareData base management system softwareInformation retrieval or search software

Tools

Body-fat calipersCommercial kitchen food slicersCommercial kitchen knivesCommercial kitchen microwave ovensCommercial kitchen mixersCommercial kitchen ovensCommercial kitchen stovesDesktop computersFood scalesLaptop computersMedical floor scalesMedical measuring tapesPersonal computersProgrammable calculatorsAutomated blood pressure cuffsBioelectric impedance machinesGlucometersHydrostatic weighing machinesKetone metersManual blood pressure cuffsMetabolic cartsPersonal digital assistants PDASkinfold calipersUpright scalesWearable fitness monitorsBakeware pansBuilt-in ovensCarousel slide projectorsChef's knivesCommercial dishwashers

Work Values

RelationshipsSupportIndependenceWorking ConditionsAchievementRecognition
Career Pathways

Occupations this program prepares you for

  • Dietetic Technicians29-2051.00
  • Dietitians and Nutritionists29-1031.00
  • Family and Consumer Sciences Teachers, Postsecondary25-1192.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: developing (Level 2)(based on Certificate)

  • Patient dietary progress and weight change patterns — monitor routinely and summarize for the supervising dietitian with reduced oversight in a clinical nutrition unit.
  • Individual dietary histories — obtain, evaluate, and translate into preliminary nutrition care plans for review by a registered dietitian.
  • Group meal production — plan quantities, adjust recipes for volume, and oversee preparation in a healthcare or community food service facility.
  • Food service operations — assist dietitians in supervising kitchen staff, maintaining quality standards, and ensuring regulatory compliance during daily service.
  • Individualized meal plans — develop within established guidelines for patients or community clients with common nutrition-related conditions such as diabetes or hypertension.
  • Nutrition education sessions — deliver structured instruction to individuals or small groups in a community health or outpatient clinic setting.
  • Interdisciplinary team meetings — participate actively, contributing nutrition-related observations and updates on assigned patients' dietary progress.
  • Food and nutrition research data — compile, organize, and summarize using spreadsheet and analytical software to support dietitian-led projects.
  • Inventory management software — use to track food supply levels, reduce waste, and generate reorder requests in a food service environment.
  • Time-sensitive meal service schedules — coordinate across multiple diet types simultaneously, applying time management skills in a busy institutional kitchen.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
Not reported
Placement Rate
Not reported