Catering in preschool institutions. Catering for children in preschool and family

Svetlana Tsedrik
Organization of nutrition for children in preschool and family

A child comes into this world helpless and defenseless. His life, health, future depend entirely on peace on Earth, on his parents, on the actions of other adults. The child believes in their love and good attitude and hopes very much for their protection.

One of the main tasks of the kindergarten is to ensure the constitutional right of every child to protect his life and health. Health children impossible to save without rational nutrition, which is a necessary condition for their harmonious growth, physical and neuropsychic development, resistance to infections and other adverse environmental factors. Food in preschool childhood is of particular importance for the health of the child, since it must not only cover the energy expended by him, but also provide the material necessary for the growth and development of all organs and systems of the body.

Food child in preschool and family should be combined. To ensure correct nutrition three terms:

The presence of all the necessary ingredients in food;

Proper cooking technology and rational mode nutrition;

A healthy digestive tract, the presence in it of all enzymes for the proper processing of nutrients.

Mode nutrition is one of the main conditions for ensuring rational food.

Culture of health children includes not only knowledge about the main regime moments, the need for alternating physical activity and rest, but also knowledge of the elementary rules of a healthy nutrition and cultural and hygienic skills children.

Correctly organized diet includes:

Compliance with the time of eating and the interval between them;

Physiologically rational frequency of meals;

The correct distribution of calories for individual meals throughout the day.

The health of the child depends on the level of awareness of parents in matters of healthy food in the family. The forms and methods of working with parents should be aimed at improving the pedagogical culture, strengthening the interaction between the kindergarten and families, strengthening it educational capacity for rational nutrition. Special attention when catering in preschool and family should be given to the variety and vitaminization of dishes. The use of non-traditional approaches to interaction with parents on issues nutrition, allowing you to give the settings for the correct catering at home, contributes to increasing the literacy of parents and strengthening their health children.

Children who are accustomed to living according to the regime in kindergarten willingly fulfill it at home. But as practice shows, the daily routine in most families is not fulfilled. This is a great omission of parents, since such a situation is dangerous not only for the health of the child, but also for education. Neglect of parents to the regime can lead to negative consequences. Parents must follow a number of rules. The main ones are:

Parents should know and follow the rules nutrition adopted in kindergarten, both in terms of the frequency of meals and the duration of the intervals between them.

Do not give children sandwiches, sweets between meals.

It is important that parents know which foods are healthier for children.

Parents should know which products should be used without fail in feeding children every day.

It is important to observe the daily intake of milk, meat, the widespread use of vegetables, fruits, butter and vegetable oil.

Sweets can be given in small amounts after the main meal.

In preschool educational institutions, the daily routine is carried out completely. But here, too, one can note the disadvantages associated with the lack of flexibility in organization of children's lives. Compliance with the basic principles catering preschool should be unshakable:

- Food must be complete and balanced.

Energy value should correspond to energy consumption children.

The more diverse the set of products, the more fully the need for food is satisfied.

Food must be delicious.

You should limit the need for foods and dishes with a high content of salt, sugar and spices.

The volume of the diet and regimen should be age-appropriate children's body.

It is necessary to ensure the correct drinking regimen of the child.

There must be an individual food.

Conditions for catering for children must meet the requirements.

It is necessary to comply with hygiene requirements.

Rational food should be supported by a carefully composed menu.

Constant monitoring of the correct catering.

There has been a decline in quality lately. children's nutrition, which leads to an increase in the number children with a low level of physical development, since malnutrition, a lack of vitamins and trace elements in it adversely affects muscle function. But, despite the difficulties that degrade the quality nutrition in kindergartens and family is unacceptable.

Life proves when there is parental love, care and the right balanced food the baby grows up healthy and happy.

Bibliographic list

1 Scientific and practical journal "Physician of the preschool educational institution" № 4 (24) /2011.

2 Scientific and practical journal "Physician of the preschool educational institution" № 3 (39) /2013.

3 Dronova, T. N. Protection of the rights and dignity of a small child: coordination of efforts families and children. garden: allowance for preschool workers. educate. Institutions/ [T. N. Dronova, A. E. Zhichkina, L. G. Golubeva and others]. - 2nd ed. - M.: Enlightenment, 2006. -143 p.

4 Mayer, A. A. 555 ideas for involving parents in the life of the kindergarten / A. A. Mayer, O. I. Davydova, N. V. Voronina. - M .: TC Sphere, 2011-128 p. (Supplement to the magazine "DOW Management").

Nutrition of the child is the leading factor that ensures the proper development and functioning of all organs and systems. Despite the huge amount of instructive and methodological materials, orders, resolutions and decisions, the actual state of its organization in preschool institutions is far from ideal. These shortcomings are often the result not only of temporary difficulties (due to financing, supply of preschool educational institutions), but also of a solid practice that has developed over the years, which has become a brake in the system of technological and personnel support for food units of preschool educational institutions, in the existing food control system, etc.

The main shortcomings in the organization of nutrition of children in preschool educational institutions that require priority attention are:

1. Inconsistency of actual nutrition with physiological norms both in terms of basic nutrients and in terms of a set of products.

By nutrients children receive less proteins, especially of animal origin, vitamins, mineral salts. Diets satisfy the needs of the child's body in energy and protein only by 70–90%, in vitamins - by 20–40%.

By set of products children receive less fish, dairy products, eggs, vegetables and fruits, and against this background they receive 1.5 times more pasta, cereals, 5–6 times more sweets.

The meals of children in the family (on weekends) are monotonous, the same dishes are often repeated throughout the day. Every day, preschool children consume food products that do not belong to the category of children's assortment and are prohibited or not recommended in the preschool educational institution. Of the total number of meat products, about a third are sausages, including smoked and semi-smoked, fish, meat, dairy, canned vegetables, various soup, jelly, drink concentrates, mushrooms, smoked and dried fish, instant coffee, chips, various carbonated drinks such as Fanta, Pepsi Cola, etc.

Vitaminization of prepared meals has been stopped, the issues of providing children's institutions with iodized salt, foodstuffs enriched with iron and other essential microelements are not being resolved.

The main reason is the low budget allocations for food, which do not take into account inflationary processes in society and the periodic rise in food prices associated with this. This is especially felt towards the end of the calendar year, when budget allocations cover no more than 25–30% of the cost of child nutrition in preschool educational institutions. If we take into account that from the very beginning it is laid with a large deficit, which does not allow providing nutrition recommended by physiological norms, then by the end of the year the situation in the preschool educational institution becomes simply catastrophic.

2. Unacceptable diet for preschoolers (3–7 years ) in a kindergarten with a 12-hour stay in it, focused on observing only the intervals between meals, without taking into account the intensity of the loss and replenishment of energy by the child.

For an adult, 4 meals a day are optimal with an interval of 3.5–4 hours and the distribution of food by calorie content: 25% for breakfast and dinner, 35% for lunch and 15% for an afternoon snack (lunch or second dinner) . In this form, the diet was mechanically transferred to the preschool with a 12-hour stay for children and became the norm, although the physiological justification for this diet raises serious objections.

3. Outdated material and technical base of food units of preschool educational institutions, due to their insufficient space and irrational layout in old buildings, the lack of hot water supply in many of them, an obsolete set of technological equipment, and a sharp shortage of detergents and disinfectants.

4. Low level of technological and sanitary culture of kitchen workers of preschool educational institutions, due to the lack of periodic professional development of them, taking into account the profile of the preschool educational institution. The level of sanitary retraining of PEI workers at the SSES courses is low.

5. Insufficient level of medical control over the nutrition of children in preschool educational institutions. The level of knowledge of both doctors and paramedical staff in the organization and control of nutrition is rather low, often it comes down to the dogmatic execution of instructions and individual prescriptions.

Accounting accumulative statements are underestimated - the main tool for current medical control over the nutritional value in preschool educational institutions. The calculation of the nutritional value of the average ten-day diet (BJU, calories) is unjustifiably used as the main tool for this control. This neutralizes the main principle of the rationality of children's nutrition - its food balance, reflected in the recommended norms of a food set for children's institutions of various types, the time spent by children in a kindergarten, etc.

6. The general low level of professional preparedness of children's doctors and paramedical staff for work in preschool educational institutions. General therapeutic training on the basis of medical and pediatric faculties and departments of universities, nurses of a wide profile does not provide the necessary level of their hygienic training. The main content of the work of the medical staff of the preschool educational institution is household sanitation, including food, and sanitary doctors are not allowed to work as preschool doctors by the existing instructions.

It is clear that it will not be possible to eliminate these shortcomings quickly with all the desire, but it is also impossible not to notice them.

Nutrition plays an important role in the process of growth and development of the child, is of great importance for his health. Insufficient provision of young children with iron, selenium, iodine, zinc, calcium, etc. can serve as a basis for significant disorders in the formation of intelligence, the musculoskeletal system or connective tissue in general, the reproductive sphere, a decrease in physical performance, etc.

Therefore, the defining principle of the organization of baby food should be a balanced diet, the concept of which was developed in detail by Academician A.A. Pokrovsky. According to this theory, ensuring the normal functioning of the body is possible provided that it is supplied not only with the appropriate amount of energy and protein, but also subject to sufficiently strict relationships between numerous indispensable nutritional components each of which has its own role in metabolism. These nutritional components include essential amino acids, vitamins, certain fatty acids, minerals and trace elements.

The expression of a balanced diet for a healthy child is a balanced diet. Rational nutrition (from lat. rationalis- reasonable) is a physiologically complete nutrition of healthy people, taking into account their gender, age, nature of work and other factors, based on the following principles:

Correspondence of the energy value of the diet with the average daily energy consumption;

The presence in the diet of the necessary nutrients in optimal ratios;

Proper distribution of food by meals during the day (diet) - the time and number of meals, the intervals between them;

Ensuring high quality food - good digestibility of food, depending on its composition and method of preparation, appearance, texture, taste, smell, color, temperature, volume, variety of food;

Ensuring optimal conditions for eating - the appropriate environment, table setting, the absence of factors distracting from food, a positive attitude towards eating;

Sanitary-epidemiological and radiation safety of food.

Theoretical prerequisites for the regulation of child nutrition are expressed in the norms of the physiological need of the population for basic nutrients and energy, approved on a national scale and periodically reviewed. Currently, there are norms approved by the Chief State Sanitary Doctor of the country in 1991.

They are compiled for eleven age and sex groups of children. For the first time, norms for children studying from the age of 6 were identified. From the age of 11, nutritional norms are differentiated by sex ( tab. fifteen).

Table 15

When organizing baby food, much more important than just observing the physiological norms of nutrients (BJU, microelements, vitamins and other biologically active substances) and energy is the observance of a food balance of nutrition, aimed at fulfilling these norms with exactly those products that children most need. Product balance of baby food is the main sign of its rationality. For more than a decade, there have been recommended sets of food products for various types of children's institutions, developed by the Institute of Nutrition of the Russian Academy of Medical Sciences. These norms were approved by the Decree of the Council of Ministers of the USSR No. 317 of April 12, 1984 and have not been revised since then, although there are many additional recommendations to them. In particular, the content of such combined categories of products as “cereals, legumes, pasta”, “various vegetables”, “meat” is of no small importance.

When analyzing both official and recommended food packages, one significant remark is also revealed. Even a four-time diet in preschool, ending with dinner at 18.00–18.30, does not exclude the need for additional home meals for the child before bedtime, which additionally provides 10–15% of the energy component of food (kcal). Home dinner becomes mandatory with the current transition of most preschool educational institutions to three meals a day with a reinforced afternoon snack, instead of an afternoon snack and dinner, which the child receives at 16.30-17.00.

Food rations in the preschool educational institution are calculated for daily needs in nutrients and energy, so a homemade dinner can be considered as excess nutrition for a child. We are convinced that the diet in a preschool educational institution with a 10.5-12-hour stay in it of a child should cover only 80-85% of his daily energy needs, but almost completely - in irreplaceable nutritional components, and the grocery set must meet the following requirements ( tab. 16).

Table 16

* four meals a day [breakfast - lunch - afternoon tea - dinner]

** three meals a day [breakfast - lunch - reinforced (or compacted) afternoon tea].

In preschool institutions, meals are organized in accordance with SanPiN 2.4.1.1249-03 "Sanitary and epidemic requirements for the device, content and organization of the work regime of a preschool educational institution", which, depending on the operating mode of a particular educational and educational institution, provides for five and three meals a day in DOW ( tab. 17).

Table 17

The diet of preschool children depending on the time spent in preschool

(extract from SanPiN 2.4.1.124903)

From a physiological point of view, the nutritional setting of the diet is associated with the appearance of a feeling of hunger, theories of the origin of which were studied by A. Carlson, W. Kennon, I.P. Pavlov and others. It is this feeling, both in humans and animals, that is associated with the search for and consumption of food. The rate at which the feeling of satiety changes with the feeling of hunger depends on the rate at which nutrients are consumed by the body, that is, on the level of energy expenditure. Therefore, breaks between meals during the day should be different in duration: at night, with minimal energy consumption, - 8-10 hours, during the day - from 3 to 5 hours, depending on the level of physical activity. However, a uniform load on the digestive tract, the most complete processing of food with digestive juices full of digestive activity, are provided by a diet - an orderly intake food at fixed times.

For an adult (and a child from 3 years old switches to an adult diet), four meals a day are optimal with an interval of 3.5–4 hours and the distribution of food by calorie content: 25% for breakfast and dinner, 35% for lunch and 15 % - for an afternoon snack (second breakfast or second dinner).

The physiological substantiation of such a regimen in the conditions of a preschool educational institution raises serious objections, since it does not take into account the distribution of energy loads in the daily routine of the institution. The maximum energy load of lunch, which in adults is justified by subsequent physical (working) stress, in children does not correspond to the subsequent decrease in energy expenditure during the daytime rest. As a result, children come to the afternoon snack without a formed feeling of hunger, and it attracts them only with its pleasant taste associations. A forced meal in the afternoon extinguishes that natural need for food, which should have developed in a child after an hour and a half. Dinner also turns into force-feeding, but without the former palatability. It is not surprising that half of the institutional dinner goes to waste, and the children, not having time to come home, ask for food, causing quite fair criticism from parents against the preschool educational institution.

In addition, the four-time diet in the preschool is designed for a 5-day working week for parents, with the end of the working day at 18.00, when the child is picked up from the preschool at 19.00. But the other part of the parents working on a six-day basis finishes the working day at 16.00-17.00 and picks up the children earlier. This is the reason for the transfer of all children to an earlier dinner, which does not take into account the children's mood for eating.

The objections to the four meals a day are significant and require its change, taking into account the use of the physiological principles of building a diet for children in preschool educational institutions. We propose to stop force-feeding children. If the child is full after a daytime sleep, it is necessary to give him the opportunity (and even help) to get hungry, and then feed him well. Under these conditions, eating for both children and educators will be a holiday, not torture.

Three times the diet of preschool children with a 10.5-12-hour stay in a preschool educational institution with a reinforced afternoon snack (instead of afternoon tea and dinner) shifts in the day mode by 1 hour (at 17.00 instead of 16.00). Such a diet covers 80–85% of the caloric content of the daily diet in a kindergarten with a distribution by reception: 20–25% for breakfast and a reinforced afternoon snack, 35–40% for lunch and 15–20% for home dinner.

The system of three meals a day in a preschool educational institution with an enhanced afternoon snack, instead of an afternoon snack and dinner, is not new and has been introduced in many regions of both Russia and neighboring countries (in Ukraine, the Baltic states, Kazakhstan, etc.). It is based on methodological recommendations containing three, in our opinion, absurd provisions. Firstly, by reducing the amount of food provided by partially combining dinner with an afternoon snack, the authors leave intact the food set recommended for four meals a day. Secondly, the introduced three meals a day assumes the transfer of 15% of the calorie content of the daily diet to the evening home dinner, but does not provide for its food supply. Thirdly, an enhanced (or condensed) afternoon snack is issued during the afternoon tea hours without taking into account the children's mood for eating.

The child is given the proper food, but no one cares if he wants to eat.

We propose to reduce the official grocery set by transferring part of it to a home evening meal. The calorie content of a homemade dinner should be 300-400 kcal and should be made from easily digestible foods with a predominant content of vegetable proteins, carbohydrates, milk and sour-milk products. Combining the first course of dinner and afternoon tea in a reinforced afternoon snack, we reduce the issuance of the components of tea with milk (150 ml of milk, 10 g of sugar), bread (taking into account the baking of the afternoon snack), fresh fruits, potatoes, vegetables, given their underdistribution in the diets of preschool educational institutions (during the entire years) and the need to obtain them at home during the evening meal. Inviolability remains the receipt of such basic food products as meat, fish, butter and vegetable oil, cereals, etc., which form the basis of breakfast and lunch.

The introduction of such a diet allows you to significantly change the daily regimen in the preschool educational institution, allocating an additional hour for active physical culture and health-improving activities after daytime sleep. Approbation of the proposed regimen showed that children perfectly tolerate a reinforced afternoon snack, shifted by 1 hour according to the regimen (this time is occupied by them with active organized play activities and special tempering procedures). The children's eating habits increased sharply for an enhanced afternoon snack, and the feeling of fullness remained in almost all of them until the time of taking home dinner. A survey of parents also showed that children come from preschool in a good mood, well-fed, and maintain motor activity until going to bed.

The reinforced afternoon snack moved according to the regime also allows you to take the children out for a walk after it before leaving home. Thus, the process of dressing and undressing children for a walk was eliminated, which is important for the winter and transition period of the year, when it is easy to catch a cold.

A three-time diet with an enhanced afternoon snack has a positive effect on the organization of evening meals for children. In the absence of appetite during dinner at the preschool educational institution, a hungry child, not having time to come home, demands dinner, and the mother who has come home from work still does not have time to cook it. The child, as a rule, has a snack or dinner from those dishes that he is not supposed to eat at night (meat, spicy, etc.). After 2.5-3 hours, just before bedtime, the child, as a rule, has a need for an additional dinner, which is contraindicated.

A coordinated diet allows you to get homemade dinner 1.5–2 hours before bedtime (at 20.00–20.30). By this time, after a reinforced afternoon snack in the preschool educational institution, the child has an appetite, and dinner is prepared for him, taking into account the recommendations of hygienists and preschool workers.

A three-time diet with an enhanced afternoon snack, shifted by 1 hour in the daily regimen, is ideal for the regionally established 10.5-hour regimen for children in preschool. In terms of food security, it is equivalent to the 12-hour work schedule of a preschool educational institution. Due to the earlier departure of children, dinner, combined with an afternoon snack, is shifted in time of admission to earlier hours.

We recommend this diet only for preschool children. Toddlers are given food in more uniform portions: for breakfast and dinner - 25% each, for lunch - 30%, for an afternoon snack - 20%, with uniform intervals between meals. This is due to a uniform energy load for toddlers during the day.

For short-stay groups (3-4 hours), a single meal is organized (second breakfast, lunch or afternoon tea), depending on the time the group works (first or second half of the day). The diet should provide at least 15-25% of the daily requirement for nutrients and energy.

Medical control over the nutrition of children in a preschool educational institution is carried out by monitoring:

For the sanitary condition of the catering unit and the conditions for cooking, for which the local sanitary authorities are responsible;

Behind the diet, the exclusive right to control over which, due to an obvious misunderstanding, was assigned to a greater extent to the bodies of public education, and not to the medical service.

Currently, food control is regulated by:

The norms of the physiological need of the child for basic nutrients and energy ( tab. fifteen);

The norms of the grocery set for children in preschool educational institutions of various profiles ( tab. 16);

Regional norms for appropriations for the nutrition of children in preschool educational institutions.

With all existing forms of control ( operational, in-depth, laboratory ) the starting point is the layout menu. With proper organization of nutrition, it should lead to the appropriate allocations, and to the use of the recommended food set, and to ensure a balanced diet in terms of food ingredients. According to SanPiN 2.4.1.1249-03, full access to the norms of the physiological need for basic nutrients and energy should be provided according to the average daily indicators for the month, with a ten-day correction of the menu to ensure that the average daily set of products complies with the norms of the food set in the preschool educational institution.

It is objectionable, from our point of view, to useless work, which is indicated in SanPiN as: “The calculation of the main food ingredients based on the results of the cumulative statement is carried out by a nurse once a month ( calorie content, amount of proteins, fats and carbohydrates are calculated )».

Grocery kits ( tab. 16) are compiled in such a way that their ± 10% implementation guarantees compliance with the recommended daily norms of the physiological need for basic nutrients and energy. We consider it unnecessary to work on calculating the caloric content and nutritional value of the consolidated average monthly menu layout of the medical staff of the preschool educational institution. The food set itself gives a sufficient description of the nutrition of children.

Limitation of control by a food accumulative statement also follows from the main task of control - to promptly ensure the correction of identified malnutrition. If violations are found in the menu layout, in order to correct it, it is necessary to return to the previous stage of control - the cumulative list of food products. Corrections will still be carried out not for proteins, fats or carbohydrates, but for the products necessary in the diet.

The absurdity of control according to the norms of the physiological need for basic nutrients and energy, and, moreover, according to the average monthly food packages, is illustrated by such data. In 1988, we analyzed 36 weekly seasonal menu-layouts of preschool groups of preschool educational institutions according to the food set and the content of nutrients and energy. In terms of nutritional value, all diets in all seasons of the year turned out to be at a high level, exceeding the existing standards in all indicators, except for plant proteins, calcium and phosphorus. However, this favorable picture in terms of the content of nutrients in the diets of preschool educational institutions does not correspond to the norm when analyzing the food set. In the average seasonal and annual rations, 60% of the items regulated by the norms of a set of products turned out to be in short supply, 35% - only dried fruits in excess (and even then in the average annual set) were issued in accordance with the norm. Vegetables, fresh fruits and their derivatives, dairy products (cheese, cottage cheese), fish were in short supply. Excessive delivery of meat (124 g instead of 100) with an in-depth analysis turned out to be 40% poultry meat, 10% - sausages and sausages, 10% - liver, and only 40% - natural meat, including only 20% - beef. Not so sharply in certain seasons of the year, there was a shortage of milk, bread (!?), potatoes, eggs, and sour cream. At the same time, cereals and pasta were 2 times more than the norm, confectionery products were 3 times more than the norm, the distribution of flour, sugar, butter and vegetable oil was overestimated.

Errors in the institutional analysis of the menu-layout for food ingredients are that:

The natural biological heterogeneity of raw materials is not taken into account;

Non-standard tables of nutritional value of food products are used, which sin with large errors compared to the official tables of the Institute of Nutrition of the Russian Academy of Medical Sciences;

The loss of nutrients during the heat treatment of products is not taken into account;

Incomplete (by 10% on average) assimilation of nutrients in the child's body is not taken into account;

Approximately 15% loss of nutrients due to food residues from the diet is not taken into account.

We are convinced that a ten-day analysis of the accounting accumulative statements of food products carried out by a nurse of a children's institution is sufficient to control nutrition in a preschool educational institution.

Analysis of the menu layout for nutritional value is necessary, but its task is different. Periodically (once a month, quarter or six months, depending on the experience and literacy of the paramedical worker responsible for compiling the layout menu), we recommend that you carry out medical supervision by daily (but not the average daily!) Layout menu to assess the correctness of the menu by the preschool health worker. Under control, no more than ± 10% deviations of the main food ingredients of the diet and its calorie content from the norms of the physiological need for basic nutrients and energy are permissible, although SanPiN 2.4.1.1249-03 allows only ± 5% deviations, and N. Guthrie I am inclined to consider even ± 20% deviations from the recommended norms as normal, given the average nature of the most recommended level.

The need to study the issue of nutrition in preschool educational institutions using menu layouts is the basis of special targeted research aimed at establishing certain patterns and results achieved in this matter.

The basis for organizing baby food in preschool educational institutions is a promising 10-day menu that allows for productive planning of the food unit for the future to ensure the timing of the sale of perishable products. A long-term menu is provided by financial planning, based on the allocated allocations.

A promising cyclic menu, agreed with the institutions of the State Sanitary and Epidemiological Supervision, should be in each preschool educational institution. The basis for its compilation are approximate 10-day menus developed by the Institute of Nutrition of the Russian Academy of Medical Sciences, taking into account the recommended food set. The changes introduced may be seasonal, taking into account national traditions, local conditions (especially in terms of financing and food supply), etc. The perspective menu recommended by us ( adj. one) is designed to cover approximately 85% of a child's daily energy expenditure. Its description is given in adj. 3 and tab. 18, 18a.

Table 18

* ± 10% deviation from the recommended values ​​is considered the norm.

Table 18a

We offer a perspective menu compiled by us ( adj. one), noting its positive and negative characteristics ( tab. 19).

Table 19

A nurse prepares a daily menu with the participation of a cook and the head of a preschool institution. To compile it, it is advisable for medical workers to have a card file of dishes, which includes layout cards of individual dishes ( adj. 2).

In kindergarten, the menu for all age groups is compiled in the same way. First of all, the lunch menu is compiled, then breakfast and dinner. During the day, meals should not be repeated. Products such as bread, cereals, milk, meat, butter and vegetable oil, sugar, vegetables are included in the menu daily, and other products (cottage cheese, cheese, eggs) - 2-3 times a week, but within a decade, the child must receive the amount of food in full according to the established norms.

The share of dishes from meat, fish, eggs, cottage cheese, milk, cheese in the diet of children should be constant, regardless of the season. Age requirements for energy and basic food ingredients in summer should be 10% higher than in winter (more energy consumption).

For breakfast, the range of dishes is practically unlimited. It is recommended to give vegetable salads, vinaigrettes, cereals or pasta dishes, noodles, potatoes, vegetables, eggs, mild cheese; from hot drinks - coffee, cocoa, tea, but everything is desirable on milk!

Lunch should consist of three courses: soup (on meat and bone broth), the second - a meat or fish dish with a side dish, the third - drinks (compote, jelly) and fruits (fruits do not replace drinks, but complement them). Previously, vegetable salads were the fourth obligatory lunch dish, but now there is a different opinion: the child should not be overloaded with a sufficiently voluminous lunch content, therefore it is recommended to give salads daily, as the main source of vegetable fats, but for breakfast or for an enhanced afternoon snack.

From the moment of preparation until the holiday, the first and second courses can be on a hot stove for no more than 2–3 hours. :2 and 2:3.

The child should not receive two cereal dishes for lunch: if the soup is cereal, then the side dish for the second dish should be vegetable. Combined side dishes from various vegetables and cereals are also recommended, sauces and gravies are desirable for second courses. It should also be borne in mind that any side dish is suitable for meat dishes (vegetable, cereal, pasta, combined), and for fish - only potato.

It is better to cook meat dishes from minced meat (cutlets, meatballs, zrazy, meatballs, rolls, casseroles, etc.), since due to fillers (starch, eggs, flour, cereals, vegetables, etc.), a normalized yield of a meat dish is achieved (70– 80 g).

For example, when preparing cutlets from 70 g of meat, the net weight after primary (cold processing) will average 50–55 g. g, and after losing 15–20% of the weight during secondary heat treatment, it will provide an output of about 70 g of the finished product.

When using dishes from cereals and pasta, it should be remembered that children are less interested in the taste of the dish than in its appearance, novelty. Therefore, it is better to present the same dish to children in the form of cereals, casseroles, meatballs, meatballs, etc.

When preparing vegetable salads, vinaigrettes, the number of components included in them is not limited, but their mixing, as well as dressing with salt, oil, sugar, is carried out immediately before being served from the catering unit.

Theoretically, a heavy afternoon snack (instead of an afternoon snack and dinner) is considered as a combination of the first course of dinner with an afternoon snack, but in practice, slightly different approaches have been developed. Salads, which have become a rarity in the preschool educational institution (due to limited allocations for food), are classified as an enhanced afternoon snack, confectionery afternoon tea. Instead of evening tea, it is recommended to introduce kefir and milk into a reinforced afternoon snack. Kefir, fermented baked milk, curdled milk and other fermented milk products are poured into cups from bags or bottles before they are distributed.

It is for dinner that dairy products (in particular, cottage cheese) are recommended, since, according to the observations of American scientists, The absorption of calcium by bone tissue is mainly carried out in the evening and at night. Cottage cheese, fish or cheese eaten for breakfast will not have the beneficial effect that they expected. Calcium and phosphorus will either not get from the intestines into the blood at all, because they will be removed from the body, and if they do, then, due to lack of demand by the bone tissue, they will settle in the kidneys in the form of oxalate stones. In addition, corticosteroid hormones are produced and delivered to the blood in the morning, which block the absorption of calcium and phosphorus from the intestines into the blood. Foods containing calcium and phosphorus should be eaten in the afternoon, preferably in the evening, for dinner. The same applies to taking calcium supplements.

When compiling a menu, it is important to correctly combine food products for their mutual enrichment with nutrients. Thus, the amino acid and mineral composition of various cereals, in particular buckwheat, as well as bread, are significantly improved in combination with dairy products. An increase in the protein usefulness of the diet is achieved by a combination of flour and cereal products with cottage cheese and grated cheese. Porridges can be enriched with mineral salts if you cook them on vegetable and fruit broths.

Special control is necessary for the restriction of the use of a number of food products, which, due to their technological features, often cause food poisoning. They pose a threat to the health of the child due to changes in the composition during processing.

Today, there is the only legally justified list of prohibited foods and dishes, set out in SanPiN 2.4.1.1249-03 "Sanitary and epidemic requirements for the device, content and organization of the mode of operation of the preschool educational institution." In some regions, sanitary authorities may impose temporary restrictions on the use of certain foods in baby food, based on local conditions or the current situation. All other restrictions are the fantasies of local education and health authorities, often bordering on elementary illiteracy in matters of physiology and food hygiene.

According to SanPiN 2.4.1.1249-03, the use of mushrooms, flask milk without boiling, flask cottage cheese and sour cream, canned green peas without heat treatment, blood and liver sausages is strictly prohibited in the nutrition of children in preschool educational institutions; eggs and meat of waterfowl; fish, meat, not passed veterinary control; canned home-made products in hermetic packaging; canned food in jars with broken tightness, bombed, with rust, deformed, without labels; cereals, flour, dried fruits contaminated with various impurities and barn pests; vegetables and fruits with mold and signs of rot.

In order to prevent food poisoning, it is not allowed to make yogurt-samokvas (sour milk can only be used to make dough), cottage cheese and other fermented milk products, as well as pancakes with meat or cottage cheese from unpasteurized milk, naval pasta, pasta with chopped egg, brawn, fried eggs, confectionery with cream, creams, fruit drinks, minced meat from herring, deep-fried products, jellies, pates, jellied dishes (meat and fish).

Spices (mayonnaise, mustard, pepper, horseradish, vinegar) should not be used in children's nutrition; spicy sauces; natural coffe; cooking fats (margarine - only in baking); pickled vegetables and fruits (cucumbers, tomatoes, plums, apples); smoked meats; products containing food additives (synthetic flavors, dyes) of artificial origin, including soft drinks, confectionery, chewing gum, chips, etc.; butter with a fat content below 72%.

This list for a number of products can significantly expand the volume of prohibited dishes. Thus, the prohibition of deep-fried products automatically excludes the manufacture of certain products of the national (Tatar, Bashkir) cuisine (for example, baursaks), brushwood, pasties, donuts. The ban on the use of sour cream without heat treatment excludes its use as a seasoning for salads, pancakes, dumplings, etc. The ban on the use of liver and blood sausages, brawns automatically prohibits the use of category II offal in baby food (diaphragms, cheeks, tanks), head, blood, trim.

The position of SanPiN in relation to cottage cheese is at least surprising. Firstly, it is completely unreasonably prohibited to make cottage cheese from sour milk at the food unit of a preschool educational institution. In the manufacturing process, the milk itself is subject to boiling, and the resulting home-made cottage cheese, during subsequent use, is subject to mandatory heat treatment. Thus, it cannot represent an epidemiological hazard for the child. The dairy industry produces cottage cheese only from pasteurized milk (this is a technological condition), its supply to the food unit of the preschool educational institution through other channels is strictly prohibited. Forbidden pancakes With cottage cheese from unpasteurized milk there's just nowhere to go! Should it be understood that pancakes with pasteurized milk cottage cheese are allowed, as was the case in past sanitary rules? It is completely incomprehensible what justifies the prohibition of the use of flask cottage cheese and sour cream in kindergartens, if both are eaten only after heat treatment.

In addition to the prohibited ones, there is a category of products that are not recommended for nutrition in preschool educational institutions. These are products that can be given to children, but in forced circumstances, without abusing the frequency of their use. These include all fried (in a pan) products (but not deep-fried): whites, pies, scrambled eggs, fried potatoes, fried sausage, etc., because, unlike deep-frying, frying fat is constantly updated and is used only once. Not recommended products are sausages, sausages, boiled condensed milk (long-term heating), beef and mutton fat, lamb, unedged pork, heart (and in the manger, in addition, udder and kidneys), duck fat.

The first place among the problems of food hygiene today is occupied by BAS-deficiency in the human body.

A balanced diet is at the heart of modern ideas about healthy eating. It provides for the necessity and obligation to fully meet the needs of the body not only in energy, proteins, fats and carbohydrates, but also in other biologically active food components, the list and significance of which cannot be considered precisely established so far. Of the biologically active substances that attract attention as biologically active additives (BAA) to food, the most important are nutraceuticals – natural food ingredients such as vitamins or their close precursors (beta-carotene, etc.), omega-3-PUFAs and other polyunsaturated fatty acids, certain minerals and trace elements (calcium, iron, selenium, zinc, iodine, fluorine) , individual amino acids, some mono- and disaccharides, dietary fiber (cellulose, pectins, etc.).

There are 75 billion cells in the human body, each of which provides the body primarily with energy, as well as plastic materials, its own, specific only for this organism, proteins, fats and carbohydrates. Violation of homeostasis (constancy of the internal environment) of the body (temperature, acidity of the environment, osmotic pressure, etc.) is necessarily accompanied by a decrease in the digestibility of the food consumed, i.e., the cells begin to "starve". Under these conditions, most of the food leaves in the form of toxins, although normally this ratio should be reversed.

The regulation of metabolism is an inherited function inherent in the body by Nature. Every living organism is a self-regulating, self-adjusting and self-healing system that clearly monitors all deviations in its functioning and takes, if necessary, measures to correct these deviations. In other words, it is an adaptive system that ensures the adaptation of the organism to changing external and intra-environmental influences in order to maintain its homeostasis. It is no coincidence that the main criterion for health is adaptability, i.e., the ability of the organism to adapt. Adaptation systems (immune, humoral, nervous), providing homeostasis, can work with different stresses: from insignificant - in optimal conditions of existence, to pronounced and pronounced - under the influence of adverse factors of varying intensity.

The tension of adaptive systems is manifested in the general well-being of a person and the state of his functional, laboratory and other indicators of the work of cells, organs and systems of the body. Disruption of adaptation manifests itself as a painful condition.

Our body is the best doctor. More than all doctors, professors and academicians put together, he knows what and how to do. But, like any system, it requires careful maintenance. If there is such care, then the body works properly, if there is no care, then the body begins to malfunction and fails. Our task is not to harm, but rather to help, that is, to create all the necessary conditions for the body itself to cope with diseases. The higher the level of health, the less the possibility of developing the disease, and vice versa: the development of the disease occurs when the body's health reserves are insufficient. Biologically active additives help increase health reserves.

Even some of the experts, not to mention ordinary people, are convinced that a person is able to get enough of all the necessary vitamins and minerals from ordinary food. But numerous studies have shown that at present the diet of most people is not adequate in its nutritional qualities and values, many have a critical nutritional deficiency. The level of deficiency usually does not result in any specific clinical manifestations. Fatigue, impaired ability to concentrate, a feeling of general discomfort, or other mild non-specific symptoms, the so-called hyponutrient states (hypovitaminosis, hypomineralosis, etc.).

There are many reasons for their development.

Firstly, our soil is constantly being depleted as a result of the use of inorganic fertilizers to replace biologically active compost. Soils are deficient in nutrients, especially minerals - iodine, selenium, iron, zinc, chromium, etc. Since soils contain almost no minerals, they are not in the products either. Calculations by Swiss and French scientists have shown that even in the most ideal menu of natural fresh products, vitamin deficiency is about 20%. If at the beginning of the XX century. in the USA, 100 g of spinach contained 157 mg of iron, then in 1968 it was only 27 mg, in 1979 it was 12 mg, and today it is only 2 mg. If 50 years ago wheat contained 20-30% protein, today it is only 8-10%.

Secondly, since the middle of the 20th century, in economically developed countries has developed system so-called industrial nutrition. It is based on genetic modification, conservation and refining of products. Animals are fed with antibiotics and growth hormones, selection is carried out at the genetic level in order to increase yield, offspring, mass of cultivated plants and animals. Food factories process food, depriving it of natural nutrients. High degrees of purification (refining) of products lead to the loss, along with the shells, of the bulk of the minerals, vitamins, enzymes and other biologically active substances contained in them. There is a general mineral-vitamin deficiency. Synthetic food substitutes, preservatives, dyes, flavors are added to the products. The more we eat processed foods, the greater the need to supplement and enrich our diet becomes.

Thirdly, 20th century marked by the invasion of xenobiotics (i.e. foreign substances). The reverse side of technological progress was acid rain, in which chemical pollutants released into the air by industrial enterprises settle on the soil, seep into groundwater, getting into food. In addition, plant products are grown with the help of chemical fertilizers, herbicides, insecticides, etc. Chemicals used in agriculture are a time bomb. Over decades of use, they have accumulated in the soil. Many of them are biological poisons that are destructive. Once in the human body, they slowly destroy cells and organs, which leads to various diseases, early aging and premature death.

Fourth, trying to somehow deal with mineral and vitamin deficiencies in nutrition, we strive to eat more fresh vegetables and fruits, buying them mainly in the market. But what is their freshness?

Quite a long time passes from the time of harvesting to the appearance of these products on the table. For better preservation, most plant products are harvested long before they mature, that is, before they become nutritionally valuable. Once harvested, the products are transported over long distances and stored for a long time. Vitamins, minerals and nutrients are lost at each stage. In potatoes, for example, by the end of the shelf life, no more than 8% of useful nutrients remain. It is naive to assume that we get everything necessary for the body with food. Even the freshest products on the market today are not able to provide all the body's needs with nutrients.

Fifth, under the condition of congenital or acquired deficiency of hydrochloric acid or pancreatic enzymes, the absorption of nutrients from food is impaired. Numerous diseases affect the absorption of nutrients, and many medications block their (nutrient) functions in the body. The widespread use of antibiotics has created a generation of people deficient in the beneficial gut bacteria that help keep pathogenic yeasts in check.

It is clear that we cannot get optimal nutrition from the food we eat, even with a perfectly balanced set of natural products. Nutrition today is not rational and must be compensated. This compensatory function is taken over by biologically active food supplements. Their necessity is obvious both for maintaining health and for its restoration. This fact is confirmed by many scientific studies.

For the prevention of vitamin and micronutrient deficiencies, as prescribed by a pediatrician (nutritionist), SanPiN 2.4.1.1249-03 "Sanitary and epidemic requirements for the device, content and organization of the work regime of a preschool educational institution" allows use biologically active food supplements, having a sanitary and epidemiological conclusion, registered in the Federal Register of the Ministry of Health of the Russian Federation and intended for use in the nutrition of toddlers and preschool children.

In order to prevent hypovitaminosis use is possible multivitamin drink "Golden ball" (15 mg per glass of water) or multivitamin preparations (1 tablet daily during or after meals ). Based on the materials of the Institute of Nutrition of the Russian Academy of Medical Sciences, our own research, we recommend that the preschool educational institution constantly, throughout the year, take multivitamin preparations such as Revit, 1 tablet daily. When taking multivitamin preparations, it is necessary to teach children to swallow the pill whole, without dissolving or chewing it. The layered composition of the pill is designed for gradual dissolution in various parts of the gastrointestinal tract, where its components are best absorbed.

In areas endemic for iodine (and most of them in Russia), only iodized table salt is used.

The best food source of calcium are dairy products (cheeses, milk, kefir, cottage cheese). It is generally accepted that among dairy products, most calcium and phosphorus are found in cottage cheese. In fact this is not true.

Kefir is a unique product that was previously produced only in our country. Now it is not only Russians who drink it. Once upon a time, Japanese nutritionists became interested in the healing properties of kefir. Having studied them, they were the first of the foreigners who began to buy kefir fungus. Why is kefir so good? It has many useful properties. But its main advantage is that it is one of the best suppliers of minerals necessary for the body - calcium and phosphorus. It is better to drink not fat-free kefir, but fatty, in which there is much more folic acid , there is also vitamins A and D, which promote the absorption of calcium and phosphorus.

In addition to dairy products, calcium and phosphorus can also be obtained from fish, which are rich in these minerals. But so that they are well absorbed, the fish must be acidified. In numerous books on fish cooking, there are three mandatory rules for processing fish before cooking: clean, salt, acidify. When boiling and stewing fish, it is recommended to add cucumber pickle or apple cider vinegar, tomato juice or tomato paste, and when serving, put a slice of lemon on a plate. From meat products, good sources of calcium and phosphorus are the liver, kidneys, and heart.

Diet. A healthy child always has a good, steady appetite. There is even such an everyday aphorism: "A child is not eaten in two cases: when he is full or when he is sick." Therefore, in no case should a child be force-fed - this can cause him an aversion to food.

You should not overfeed children, because overeating leads to undesirable consequences - digestive disorders, obesity, etc. It is not physiological to give supplements to children for whom this is contraindicated due to their state of health. If the supplement is given to children with a good appetite in the absence of contraindications, then in an amount of not more than 50 g of soup or garnish.

The normal formation of appetite is facilitated by strict adherence to the daily regimen and the feeding regimen, which should be carried out not only at the same time, but also with a certain duration (breakfast, afternoon tea and dinner - 15 minutes each, lunch - 30 minutes).

In order for the appetite to fully manifest, the food must be familiar to the child - the appetite does not develop for unknown food, it must be accustomed to it gradually. Therefore, one of the conditions for catering in a preschool educational institution is the cyclical nature of the menu, with occasional replacements for individual dishes, but not all at once.

The food culture includes the rules for the external design of dishes, table setting, child behavior at the table, as children are emotional, and negative emotions reduce appetite.

The ability to cook deliciously and beautifully serve food in baby food requires great skill from the chef. Unlike adult cooking, spices, seasonings, spices, etc. are unacceptable here. The good taste of children's food is achieved by the maximum variety of dishes and products, the correct menu preparation, the use of a variety of vegetable salads, snacks, lactic acid seasonings and sauces, fruit vinegar.

Food beautifully and neatly laid out on a plate excites the child's appetite, attracts his attention, and enhances the secretion of digestive juices. It has been noted that “the child eats with his eyes”, which is why the color of food is so important: he takes colorless dishes without pleasure.

For example, a combination of dishes such as pickle and pasta with meat in a lunch does not raise any objections from a nutritional point of view, but such a lunch will seem uninteresting to a child. It is worth replacing the pickle with pink beetroot or borscht seasoned with herbs (onion, parsley), and add a couple of black plums and a sprig of lettuce or spinach to the pasta, as dinner will become more attractive.

In addition to the external design, the temperature of the dishes served is important. Children should receive fresh food (temperature 50–60 °). Very hot and cold food inhibit digestion, can cause burns or colds. You need to adjust the temperature of the dishes depending on the time of year and the ambient temperature. So, in summer, beetroots, potato and cereal soups on vegetable or fruit broths are best served chilled, and in winter, all dishes should be served warm. The same applies to third courses.

The issue of the aesthetics of food served to the table is inextricably linked with bright, beautiful, age-appropriate cutlery, dishes and other accessories that can attract the child's attention.

We recommend special sets of dishes and cutlery designed for children under 7 years of age, as well as some cutlery that is rarely seen (thermos plates with a double bottom for children who eat slowly, cutlery decorated with figures of animals and birds, etc. .). The use of aluminum appliances is prohibited. Aluminum – enemy of calcium and phosphorus. This highly active element easily forms chemical compounds with other substances. Aluminum ions are able to replace calcium ions, which are the building material for bones, and thereby cause serious changes in calcium metabolism, up to demineralization of bone tissue. According to the latest scientists, aluminum increases the excretion of zinc from the body, which leads to the development of dementia.

The aesthetics of table setting involves thoughtful, careful stacking of food on a plate. You should try not to fill the edges of the plate, cut the bread thinly, smear it with butter or jam so that the child does not get his hands dirty. Do not serve too full plates, so as not to scare the child with the amount of food to be eaten.

The child should sit comfortably at the table so that the table and chair are appropriate for his height. He should rest his feet on the floor and could lean against the back, having support for his hands.

From 3-4 years old, a child is taught to use a fork, from 6-7 years old - a knife.

Children should be taught to a certain place at the table, cleanliness, neatness, instill in them sanitary and hygienic skills - wash their hands before eating, and, if necessary, after eating, use a napkin, etc. This is facilitated by self-service duty of children. It's good when children sit down at a pre-laid, served table.

It is necessary to ensure that the child does not take too much food into his mouth, does not swallow too large pieces, chews food thoroughly, but does not delay the process of eating.

Children should eat their portion of the first course. It is necessary to ensure that they eat the main contents of the second course, alternating with a side dish, and learn to eat fruits and berries from the compote together with the liquid, and not separately.

The child should take food not too tired, in a good mood. Therefore, both before meals and during meals, one should not disturb him with unpleasant conversations, painful procedures, temperature measurements, and in no case with shouting and punishment. Walks should end 20-30 minutes before meals, as well as stormy, lively games.

During meals, one should not share with the child too strong impressions that can have an exciting effect on his nervous system. Do not give your child gifts, books, or toys while eating. divert his attention by incoming and outgoing strangers.

Before eating, you need to create a calm mood in the child, arouse his interest in the dishes served, attaching him to the table setting, reminding him of washing his hands and waiting for him delicious food.

Together, all of the above forms the cultural skills and nutritional culture of children, ensures their health and proper development.

Kemerovo Technological Institute of Food Industry

Baby food in preschool

KEMEROVO-2008

Introduction

List of sources used

Introduction

Good nutrition of children is a necessary condition for ensuring their health, resistance to infections and other adverse factors, and the ability to learn in all periods of growing up. The priority role of nutrition in maintaining the health of children and adolescents is enshrined in the Decree of the Government of the Russian Federation "The concept of state policy in the field of healthy nutrition of the population of the Russian Federation until 2010" and the presidential program "Children of Russia".

Food is the only source of vital substances necessary for the growth and formation of the child's body, its vigorous activity and resistance to adverse environmental influences. In this regard, it is very important to study the organization of nutrition for children in preschool institutions, because the health of pupils is largely due to the proposed diets.

Rational nutrition, which meets the physiological needs of a growing organism in nutrients and energy, ensures the normal harmonious development of the child, increases its resistance to various adverse factors, and contributes to the development of immunity to various infections. Poor nutrition, especially among children attending kindergartens, is one of the main reasons for the spread of acute respiratory diseases, an increase in the number of frequently and long-term ill children.

The study of the organization of nutrition, the sanitary and hygienic state of the catering unit in the framework of social and hygienic monitoring showed that the role of nutrition in modern conditions is significantly increasing due to the influence on the growing organism of such social factors as a sharp acceleration in the pace of life, an increase in the cognitive information received by children in the nursery - gardens and at home, involving children in physical education and other types of physical activity (rhythm, dancing, etc.).

In addition, the period of early and preschool age is characterized by the most intensive growth of the body, the rapid course of metabolic processes, the development and improvement of the functions of many organs and systems (especially nervous), motor activity, which in turn requires a sufficient supply of nutrients, which are the only source of energy for the growing organism.

Human health is largely determined by the quality of his nutrition in childhood. A child's body differs from an adult's rapid growth, intensive course of metabolic processes. During the first years of life, the structure is formed, and the functions of the nervous, bone, muscle, cardiovascular, endocrine and other vital systems are improved. In this regard, the child's body has a high need for all nutrients - a source of plastic material.

Proper nutrition ensures the normal physical development of the child, prevents the occurrence of deviations in development and growth.

Sufficient provision of the child with all nutrients, especially vitamins, mineral salts and microelements, is one of the main points in the prevention of infectious diseases.

The state of immunity is determined not only by the quantitative side of nutrition, but by its quality and biological value. In addition, rational nutrition increases the resistance of the child's body to the effects of harmful environmental factors.

Nutrition has a decisive effect on the development of the central nervous system of the child, his intelligence, and the state of working capacity. In our time - a time of great overload, the acceleration of the pace of life, the possibility of stressful situations - it should be remembered that proper nutrition in childhood will help in many ways to overcome the difficulties of life.

1.1 Features of the physiological development of preschool children (3-7 years old)

The age of 3-7 years refers to the preschool period, which is very important in the development of the child, as it is characterized by a qualitative and functional improvement of the brain, all organs and systems of the body.

The dynamics of the physical development of a child in preschool age is uneven. At the 4th and 5th years of life, the growth of the child slows down somewhat, the child grows by 4-6 cm per year, and during the subsequent period of life (at the age of 6-7 years) the increase in growth reaches 8-10 cm per year. The rapid increase in the growth of children at this age is called the "first period of stretching." It is associated with functional changes in the endocrine system (increased function of the pituitary gland). Over the years, the proportions of the child's body have changed significantly. By the age of 7, his upper and lower limbs noticeably lengthen, and the chest circumference increases.

The increase in body weight of children by the 4th year of life, as well as the increase in growth, somewhat slows down and averages 1.2-1.3 kg per year, and then again a more intensive increase in body weight is noted: over the 5th year of life, the child adds an average of 2 kg, for the 6th -2.5 kg, for the 7th about 3.5 kg. By the age of 6-7, the body weight of a child doubles compared to its weight at the age of one.

In preschool children, further development of the musculoskeletal system is noted. Bone tissue becomes denser, body weight increases.

By the age of 5, her strength and performance increase significantly. The contractility of the muscles improves, their strength increases. The development and differentiation of the central nervous system in preschool children is expressed in the improvement of motor functions, the development of coordination of movements. Preschool children are more resilient to physical activity compared to young children. They have well-developed speech, children of this age have certain skills in self-service, work, and are prepared for schooling. Their resistance to diseases is much higher.

The activity of the digestive tract in children by the end of the preschool period reaches the level of an adult. By the age of 7, the child's molars erupt. From 6-7 years old, the change of all milk teeth begins. The volume of the stomach by the age of 5-7 reaches 400-500 ml, its muscular layer increases, the amount of digestive juices increases significantly and their enzymatic activity increases. Children of this age are much less likely to experience disorders of the gastrointestinal tract. Acute childhood infections are common, which is facilitated by the widespread communication of preschoolers with others. They proceed more easily than in young children, and less often lead to serious consequences. In connection with the ever-increasing sensitization of the body in preschool children, allergic and infectious-allergic diseases, such as bronchial asthma, rheumatism, hemorrhagic vasculitis, and others, are already encountered.

Preschool children often suffer from acute respiratory diseases, which is associated with relatively low immunity at this age and increasing contacts with adults and peers. This is especially noticeable among children attending preschool institutions, in which it is necessary to single out groups of children who are often and long-term ill (chdb). This group of children requires great attention and assistance in the process of adaptation to new conditions, as well as in strengthening and hardening their body.

1.2 Basic nutrient and energy needs of children

The diet of children should be varied and balanced in terms of essential nutrients. Daily rations should not differ sharply from each other and from physiological norms in terms of the content of basic nutrients.

The child's body needs nutrients of a certain quality and to meet its needs in the process of growth. In addition, children have an increased metabolism. The daily allowance should cover the energy expenditure of children at each stage of growth. The need for proteins is determined by the cost of compensating for excretions (urine, feces, skin secretions) of body weight and the formation of new tissues, the remaining protein in food or the deficiency of undesirable changes in the body that are indispensable in the body, manifested in growth retardation, especially of bones.

The ratio of proteins, fats and carbohydrates in a child's food should be approximately as follows: 1:2:4, that is, if the entire daily calorie content is taken as 100 percent, then proteins should be equal to fourteen, fats - thirty, carbohydrates - fifty-six percent, only in In this case, the food will be beneficial for the health, growth, development and performance of the child.

Proteins, especially in children's nutrition, cannot be replaced by any other food components. With their participation, all the most important functions of the body are carried out: growth, metabolism, muscle work, thinking, reproduction of offspring. The need for them is satisfied thanks to meat, fish and egg dishes. However, excess protein in the diet is also dangerous, such as impaired renal excretory function, dyspepsia.

An important role in the body is played by carbohydrates - an easily digestible source of energy: as part of DNA and RNA, they are involved in the transmission of hereditary information; as a structural element of the erythrocyte membrane, the blood group is determined; carbohydrate components are part of a number of hormones.

Carbohydrates are part of cellular structures, participate in the synthesis of nucleic acids, the processes of regulation of the constancy of the internal environment of the body. The need for them is satisfied by vegetables, cereals and culinary products.

Lack of carbohydrates in the diet can lead to the use of protein for energy needs and the emergence of hidden protein deficiency. An excess of carbohydrates can lead to increased fat deposition, hypovitaminosis B1, water retention in the body and flatulence.

The biological role of dietary lipids is multifaceted. Being a "compact" source of energy and a supplier of substances indispensable for vital processes - polyunsaturated fatty acids (PUFAs) and fat-soluble vitamins, they also serve as a plastic material and have a protein-saving effect.

Fats, as part of food, are high in calories. An excess of fats adversely affects the body: the function of the glands of the gastrointestinal tract is disrupted.

It is important to ensure that the diet contains a sufficient content of saturated fatty acids (PUFAs) - linoleic. PUFAs have an increased reactivity, which is actively involved in metabolic processes, cholesterol, increase elasticity and clear vessels. In the absence or deficiency of PUFAs, increased dryness of the skin, a tendency to disrupt the metabolism of cholesterol and choline.

In the diet of young children, the ratio of proteins, fats and carbohydrates should be 1:1:4.

The nutritional usefulness of food is determined by the sufficient content of proteins, fats, carbohydrates, mineral salts, and vitamins.

Fat-soluble vitamin A (retinol) is involved in the formation of visual purple in the retina - rhodopsin, maintains the normal function of the skin, mucous membranes, and cornea of ​​​​the eyes.

Therefore, in the diet of children there should be a sufficient amount of animal products (animal liver, meat, fish, egg yolks, sour cream and cream).

Vitamin C plays an important role in the processes of biological oxidation of various substrates, the synthesis of steroid hormones, the formation of collagen and intercellular substance; protects adrenaline, protein-enzymes from oxidation, promotes blood clotting and tissue regeneration. Vitamin C deficiency can occur if there is not enough fresh fruit in the diet. At the same time, preschool children usually receive a sufficient amount of ascorbic acid with food.

Riboflavin (vitamin B2) is part of numerous enzymes involved in the regulation of all types of metabolism. With its shortage, the processes of biological oxidation are disrupted.

Mineral salts, unlike proteins, fats and carbohydrates, do not have nutritional value, but are extremely necessary for the body as a plastic material (bone tissue) and as regulators of metabolic processes; they are involved in maintaining a certain level of osmotic pressure, acid-base state, etc.

Calcium is one of the main elements that perform a plastic function: the human skeleton consists of 97% of it. In young children, the need for calcium is 100% satisfied, but in older children we found a deficiency of 22.5%, which can lead to disruption of the osteogenesis process.

Phosphorus is a constituent of phospholipids, nucleotides, phosphoproteins and other organic compounds. Inorganic phosphorus salts are involved in maintaining the acid-base state of the body, in compounds with calcium and magnesium form a bone skeleton, are deposited in the teeth.

The most favorable ratio of calcium and phosphorus in the diet of children and adolescents is 1:1.2–1.5.

Excess phosphorus is dangerous for the child's body, since the kidneys cannot cope with the phosphorus load and metabolic disorders and related diseases occur.

Magnesium is a vital element involved along with potassium in cellular metabolism. An excess of magnesium can be explained by a large number of bread and cereal products in the children's menu.

The optimal ratio of calcium and magnesium is 1:0.22 for preschoolers. It is known that an excess of magnesium can lead to a deterioration in the absorption of calcium.

Iron in the composition of hemoglobin is involved in the transfer of oxygen from the lungs to tissues; as part of enzymes, it performs a catalytic function and participates in redox processes.

Iodine is involved in the formation of thyroid hormones that regulate energy metabolism, the intensity of basal metabolism, affect protein, lipid, carbohydrate, mineral and water-salt metabolism.

It should also take into account the fact that Kuzbass is endemic for this microelement.

In Kuzbass, since September 2005, a governor's food fortification program has been implemented, according to which 200,000 children of preschool and school age receive fortified foods.

In particular, enriched foods, such as fortified jelly, are included in the diet. The main goal of the program is to significantly improve the quality of nutrition and, as a result, the health of children.

Minerals are found in all human organs and tissues. They are involved in water-salt metabolism, the formation of the bone skeleton, hematopoiesis, in the regulation of pH, osmotic pressure of blood and other tissue fluids, are part of enzymes, hormones and cell membranes.

When compiling diets for children, the correct ratio between calcium and phosphorus is important. It is usually taken 2:1. This ratio is favorable for normal bone formation. Excess calcium can lead to calcification of the kidneys, aorta, and other organs. An excess of phosphorus disrupts salt metabolism, increases the load on the excretory system (kidneys). Increased phosphorus intake inhibits calcium absorption in the intestine.

Compared to adults, children need more vitamins (per 1 kg of body weight) due to intensive growth and increased metabolism.

Vitamins are biocatalysts of many biochemical processes occurring at the cellular level. . Many vitamins are the starting material for the biosynthesis of Co-enzymes and prosthetic groups of enzymes, which determines their need for the normal course of metabolic processes. Vitamins increase the resistance of the child's body to infectious and other diseases.

There are pathological forms of various provision of the body with vitamins:

Avitaminosis - Absence or deficiency in food of one of the vitamins.

Hypovitaminosis - A state of the body that characterizes a partial deficiency of vitamins that does not manifest itself in a specific way.

Vitamin A - is part of the visual pigment-rhodopsin, which converts the light that enters the retina into electrical impulses that enter the brain and create a visual image.

If the deficiency of vitamin A is aggravated, then a serious eye disease may occur - xerophthalmia, when the cornea of ​​\u200b\u200bthe eye - the cornea is involved in the process. In this case, the structure of the protective epithelium lining it is disturbed, it undergoes keratinization, dries up, loses transparency and sensitivity, and the cornea turns into a thorn. With xerophthalmia, the function of the sebaceous glands is also disrupted - constantly washing the surface of the eyes little by little, mechanically removing foreign particles from it, and using the enzyme lysozyme contained in the lacrimal fluid to destroy microbes. With xerophthalmia, microbes invade the cornea, it becomes inflamed, softened, ulcerated and dies. It is clear that such processes in the eye end in partial or complete loss of vision - blindness.

With vitamin A deficiency, changes are also observed in the epithelium lining the mucous membranes of the respiratory tract, digestive tract, kidneys and other internal organs. Tuberculosis, pneumonia, bronchitis, acute respiratory infections and other infectious diseases in people with A-vitamin deficiency occur more often than in the normal supply of the body with this vitamin. In addition, with A-hypovitaminosis, the mechanisms of anti-infective protection of immunity are weakened: the ability of white blood cells, the so-called leukocytes, to phagocytosis decreases, and the production of antibodies decreases. These phenomena are especially dangerous in early childhood - that's why A-avitaminosis increases child mortality.

vitamins

In the human body, vitamin A is converted to carotene, so it is called provitamin A. In addition to carrots, carotene is rich in red pepper, nettle, parsley leaves, pumpkin, sea buckthorn fruits, rose hips, apricots. Ready-made vitamin A is found in butter, fish oil, liver, sour cream and cream.

Vitamin D (calcium ferrol) promotes the absorption, assimilation of calcium and phosphorus in the intestine, as well as the mobilization (release) of these elements from bone depots with an increase in the body's need for them

The role of calcium is not limited to the formation of the skeleton. Calcium is necessary for normal blood clotting, it is involved in muscle contraction, adhesion (adhesion) of cells when they are combined into organs and tissues. Calcium is involved in numerous molecular mechanisms by which various hormones regulate metabolism and affect the activity of various cells.

Participating in providing the body with calcium, vitamin D is also necessary for all calcium-related processes.

Vitamin D deficiency results in rickets.

Vitamin E (tocopherol) is involved in human reproductive function. Other manifestations of E-avitaminosis are muscle weakness and anemia, or anemia, due to premature wear and destruction of muscle fibers and red blood cells, erythrocytes.

All these severe and life-threatening disorders are caused by defects in the system of biological antioxidants or the so-called bioantioxidants, among which vitamin E plays the most important role. body, reduce the effectiveness of the immune system, increase the risk of cardiovascular (atherosclerosis, coronary heart disease), cancer, cataracts and other degenerative changes.

Vitamin E deficiency is very dangerous for newborns and, especially, premature babies. This can cause anemia, pulmonary diseases, severe visual impairment. That's why this vitamin is included in all formulas for artificial feeding of babies and multivitamin preparations for pregnant and lactating women. The best source of vitamin E are vegetable oils; it is also contained in wholemeal bread, buckwheat, greens.

Vitamin K - is involved in the process of blood coagulation, it gives the protein prothrombin and other proteins of the blood coagulation system the ability to bind calcium, which, in turn, is necessary for "gluing" platelets and forming a blood clot. Vitamin K is one of those vitamins that is synthesized by microorganisms that inhabit the intestines.

The inability of the body to produce one of the proteins of this system is the cause of a severe hereditary disease, hemophilia.

Along with blood clotting proteins, vitamin K is involved in the formation of other proteins that bind calcium. One of them, osteocalcin, plays an important role in bone tissue.

Vitamin C is involved in many redox reactions, as well as in the biosynthesis of special connective tissue proteins: collagen and elastin - the supporting components of cartilage, bones, and vessel walls. Vitamin C prevents the formation of nitrosamines in the body of substances that have a powerful carcinogenic effect, that is, the ability to cause the development of cancer.

Ascorbic acid facilitates absorption in the intestines and absorption of iron by the body. This element is very deficient, especially in women, which, in turn, leads to iron deficiency anemia (anemic).

With a lack of vitamin C, the ability of leukocytes to destroy pathogenic microorganisms is sharply reduced.

The main source of vitamin C are fresh vegetables, fruits, berries, herbs. Especially rich in this vitamin are rose hips, black currants, red peppers, lemons and oranges.

B vitamins are involved in many bodily functions.

So vitamin B1 (thiamine) is involved in the synthesis of acetylcholine, a substance that plays an extremely important role in the transmission of a nerve impulse. Therefore, with vitamin B1 deficiency, symptoms are observed that indicate a violation of the functions of the nervous system. These symptoms include changes in mood, skin sensitivity, sleep disorders, memory, paralysis, convulsions. Other consequences of B1-avitaminosis are severe disorders of the heart, digestive organs, general exhaustion of the body (cachexia).

The main source of B1 is wholemeal bread. Also found in peas, beans, lentils, soybeans, buckwheat and oatmeal. From meat products, the largest amount of vitamin B1 is found in lean pork, liver and kidneys. A good source of thiamine is brewer's yeast, both liquid and dry.

Vitamin B2 (riboflavin) is involved in energy metabolism and color perception processes, in the absorption of iron by the body, as well as in the synthesis of hemoglobin.

Avitaminosis B2 is accompanied by general weakness, loss of strength. A characteristic manifestation of deficiency is inflammatory changes in the oral mucosa: painful cracks in the corners of the mouth, covered with crusts. The tongue becomes inflamed: it becomes bright red, swollen, dry, teeth marks are visible along its edges.

The organ of vision is also affected in ariboflavanosis: eye fatigue, photophobia, pain in the eyes, inflammation of their mucous membrane (conjunctivitis) and eyelids (blepharitis) are noted.

Another manifestation of vitamin B2 deficiency is seborrheic dermatitis, in which the skin on the face, in the upper lip and nose, around the eyelids and on the ears begins to peel off intensively. Prolonged lack of riboflavin can lead to the formation of trophic ulcers.

Riboflavin is also necessary for the normal development of the fetus. Its deficiency during pregnancy can lead to miscarriage, the appearance of deformities in children.

Vitamin B2 occupies a somewhat special position among vitamins. This feature is that, like all vitamins, participating in metabolism, it is simultaneously necessary for the formation of active forms of a number of other vitamins in the body, in particular, vitamins D, B6, folic acid and the synthesis of nicotinic acid from tryptophan. Deficiency of vitamin B2 inevitably disrupts the normal implementation of their various functions by the listed vitamins, leading to the development of a secondary, functional deficiency of these vitamins, even if they are adequately supplied with food.

Vitamin B2 is present in foods such as liver, kidneys, brewer's yeast.

Vitamin PP (niacin) also takes part in the processes of energy metabolism. This vitamin can be synthesized in the human body from the essential amino acid tryptophan. However, this synthesis is not enough to fully cover our need for vitamin PP.

Vitamin PP deficiency causes pellagra. The clinical picture of pellagra is characterized by three main manifestations: diarrhea, dermatitis, dementia.

The richest in vitamin PP are brewer's yeast, liver and kidneys of cattle, wheat bran, bread made from wholemeal flour or whole grains, and some mushrooms.

Vitamin B6 is part of the active centers of numerous enzymes that catalyze various transformations of amino acids and some other nitrogenous compounds.

With a lack of vitamin B6 in children, inhibition processes in the central nervous system are disturbed, convulsive conditions develop that cannot be treated with conventional anticonvulsant drugs.

Vitamin B6 is found mainly in meat products, especially in the liver and kidneys, as well as in wholemeal bread, buckwheat, barley, millet, but it is less absorbed from cereal products than from animal products.

Vitamin B12 deficiency leads to anemia and degenerative changes in the nervous tissue.

Vitamin B12 is widely distributed in animal products and is usually found in adequate amounts in food.

Folic acid is involved in the processes that prepare biosynthesis, doubling of nucleic acids that provide cell division and tissue growth. This vitamin is found in the leaves of green plants: spinach, onions, lettuce and other greens. Also found in kidney and meat.

A rationally compiled menu in preschool institutions is such a selection of daily ration dishes that meets the needs of children for basic nutrients, taking into account age, upbringing conditions and health status, as well as climatic, geographical and national nutritional characteristics.

Children who are in preschool for 9-10 hours receive three meals a day, providing 75-80% of the daily diet. At the same time, breakfast is 25% of the daily calorie content, lunch is 5-40%, afternoon snack is 15-20%. Children should have dinner at home.

Children who are in preschool for 12 hours should receive four meals a day. In this case, the calorie content of an afternoon snack does not exceed 10-12%, and the calorie content of dinner is 20-25% of the daily requirement.

The main principles of organizing the rational nutrition of children in a preschool educational institution are to ensure a sufficient supply of all the nutrients necessary for the normal growth and development of the child's body, and compliance with the sanitary rules for cooking, hygienic basics and aesthetics of nutrition.

In order to avoid the occurrence of toxic infections and food poisoning, it is necessary to observe the rules of personal hygiene and equip the catering unit in accordance with the current sanitary and hygienic rules and regulations.

A rationally designed menu involves a certain combination of products and the correct ratio of the main food ingredients. In the preschool educational institution, it is recommended that an approximate menu be drawn up for 10-12 days, which allows you to more accurately distribute products, taking into account their calorie content and chemical composition, and facilitates the timely delivery of products to the institution. Based on an approximate ten-day menu, a working daily menu is compiled.

The nurse of the preschool educational institution periodically calculates the chemical composition and caloric content of children's food according to the amount of food actually consumed on average per day. The initial data for these calculations are taken from the cumulative accounting statement of the actual consumption of products for the past month or any 10 consecutive days of each month, from which the average daily consumption of products is calculated. This allows you to make the necessary adjustments to the nutrition of children in a timely manner.

When compiling the menu, you should first of all take care of the sufficient content of the protein component in it - the main building material for a growing organism. The main source of proteins is meat, fish, milk and dairy products containing complete proteins of animal origin. Of plant foods, legumes are the most protein-rich, as well as some cereals (buckwheat, oatmeal, millet) and rye and wheat bread. These products must be included in the diet of children in accordance with daily norms.

The fat component should consist mainly of fats of animal origin, preferably in the form of butter, sour cream, partly in the form of fat contained in milk, dairy products, and fats in meat products. Equally indispensable are vegetable fats, as they are rich sources of polyunsaturated fatty acids and fat-soluble vitamins. The total amount of vegetable fats should be at least 15-20% of the total daily fat requirement.

A growing body also needs carbohydrates. The richest carbohydrates are sugar, jam, jam, various confectionery. However, these are refined carbohydrates and their total amount should not exceed 0.25-0.20% of the daily carbohydrate requirement. The main sources of carbohydrates should be cereals, bread, pasta and, most importantly, vegetables and fruits. The latter are especially desirable, as they contain essential vitamins, mineral salts, as well as pectin, dietary fiber and fiber, which have a beneficial effect on the digestive process. Vegetables and fruits also contain aromatic substances, essential oils, organic acids, which enhance the production of digestive juices and stimulate appetite. Such products are especially indicated for weakened and often ill children.

In order to prevent iodine deficiency, it is necessary to use only iodized salt in the diet.

The listed food ingredients: proteins, fats, carbohydrates - should be included in the daily diet in a certain ratio - 1:1:4. In this case, proteins should be approximately 14%, fats - 31%, carbohydrates - 55% of the total calorie content of the daily diet.

An imbalance in a number of basic nutrients, including vitamins and minerals, is one of the factors that delays the physical development of children and the formation of some nutritional diseases in them (pathology of the thyroid gland, visual impairment). The spread of infectious diseases may be associated with reduced immunity. All this indicates the need to adjust the diet and expand the range of functional foods used in children's nutrition.

1.3 The principles of rational nutrition for children aged 3-7 years attending preschool institutions (DOE). Catering for children in preschool

Today, modern society has become more attentive when choosing and evaluating baby food. As a result of unbalanced diets, more than 70% of children suffer from gastrointestinal diseases, allergies, anemia, obesity and other chronic diseases by the end of school. One of the important reasons for the current situation is the improper organization of the nutrition system for children in preschool, school institutions and even at home, based on the use of general-purpose products that do not meet the requirements for baby food. To date, the number of students eating in the school canteen is decreasing, and at the same time the number of children having a meal break of more than 6 hours is increasing. Children are increasingly eating the so-called "fast foods", which contain salty, fatty and spicy foods - harmful to the child's body. Goods that are not always beautifully packaged are healthy foods: excess carbohydrates, flavorings, artificial colors can lead to serious allergic reactions. Thus, the subject of aggressive advertising in the media, which form stereotypes of nutrition in children, are products that are far from harmless to the health of the younger generation.

Nutrition should provide the growing body of children with energy and basic nutrients. When organizing nutrition, age-related physiological norms of the daily need for basic nutrients should be observed (table)

Norms of physiological needs of children in nutrients and energy (per day)

The organization of rational nutrition of children provides for strict implementation of the regimen. In a preschool educational institution with a 10-hour stay, children organize 3 meals a day with enhanced afternoon snacks, with a 12-hour stay - 4 meals a day; with round-the-clock - 5 meals a day with an additional dinner before going to bed, with only a night stay - a single meal (dinner).

Table

In the daily diet, a calorie deviation of +/- 5% is allowed.

In a preschool with a round-the-clock stay, 1 hour before a night's sleep, it is recommended to give children a glass of milk or a fermented milk product.

For groups of short-term stay of children in a preschool educational institution (3-4 hours), a one-time meal is organized (second breakfast, lunch or afternoon snack), depending on the time the group works (first or second half of the day), while the diet should provide at least 15-25 % daily requirement for nutrients and energy.

Each institution should have a sample 10-day or 2-week menu based on physiological nutrient requirements and nutritional norms. A sample menu should be agreed with the institutions of the State Sanitary and Epidemiological Supervision.

Products such as bread, cereals, milk, meat, butter and vegetable oil, sugar, vegetables are included in the menu daily, and other products (cottage cheese, cheese, eggs) 2-3 times a week. Within a decade, the child must receive the full amount of products, calculated according to the established norms.

Based on the approximate 10-day menu, a menu-requirement of the established sample is compiled, indicating the output of dishes of different ages. Recommended serving sizes for children of different ages are presented in the table. When compiling the menu, national and territorial peculiarities of the nutrition of the population and the state of health of children should be taken into account. In the absence of any products, it is allowed to replace them with products of equal composition in accordance with the product replacement table, in order to ensure a complete balanced diet.

Currently, the baby food market in Russia is developing steadily. Optimal nutrition of children is a necessary condition for ensuring their health, resistance to infections and other external adverse factors, and also contributes to learning at all ages. “Rational nutrition of children, as well as their state of health, should be the subject of special attention of the state” - is designated as one of the main principles of state policy in the field of healthy nutrition. On June 1, 2005, the Decree of the Chief State Sanitary Doctor of the Russian Federation "On the Enactment of SanPiN 2.3.2.1940-05 "Organization of Baby Food" came into force. According to which products for young children should not contain flavors, dyes, stabilizers, preservatives. The presence of sweeteners, salt over 0.4%, individual spices is not allowed.Confectionery products for children should not contain coffee, alcohol, apricot kernels, cooking and confectionery fats, mayonnaise.Packaging of baby food should ensure the safety and preservation of nutritional value.Recommended small package.

Providing children and adolescents with sufficient quantities of benign and optimally balanced micronutrient composition (vitamins, micro- and macroelements) products is a prerequisite for their growth and harmonious development. It is recommended that school students follow a diet - eating hot meals at least 3 times a day, breaks in eating should not exceed 6 hours, and for younger children, snacks in the form of a 2nd breakfast or afternoon snack. There should be regular consumption of vegetable, meat and dairy products. An important part of the diet of children is the products of processed grain crops, which have unique nutritional properties, which serve as the main sources of vegetable proteins, carbohydrates (polysaccharides), B vitamins, macro and microelements, and dietary fiber. Especially unique is buckwheat, whose proteins have a high nutritional value, contain many essential amino acids, especially lysine, and do not contain gluten, which explains its high digestibility and dietary properties.

For the normal development of the child's body, special foods are needed that take into account the physiological needs of children from infancy to high school students. Currently, the domestic industry produces a small range of special products for children.

At this stage in Russia there is a domestic enterprise for the production of extruded products from cereals. Ready-made breakfasts have been clinically and nutritionally evaluated and tested at the Institute of Nutrition of the Russian Academy of Medical Sciences, at the Scientific Center for Children's Health of the Russian Academy of Medical Sciences and at the Research Institute of Gastroenterology, according to the results of which these products are a healthy food product.

An important condition for the organization of rational nutrition is the implementation of the regimen. A five-time meal is optimal at intervals of 3.5–4 hours. At the same time, the calorie content of the daily diet should be distributed as follows: breakfast - 25% of calories, second breakfast - 10%, lunch - 35–40%, afternoon snack - 10%, dinner - 20 -25%.

The food that the child receives must be satisfying, the feeling of satiety is provided by a certain volume and weight of food, which should be an average of 1-2 kilograms.

There should be a certain diet, if this regime is observed, conditioned food reflexes are developed, appetite increases, digestive juices are secreted, that is, the normal functioning of the digestive system, diet is ensured, that is, the number of meals and meal times change with age, four are recommended for preschoolers - five meals a day (three main meals: breakfast, lunch and dinner and 1-2 additional meals - a light afternoon snack or second breakfast), in the intervals between them, children should not be given buns, sweets, etc., the habit of “biting” has the most detrimental effect on appetite and functioning of the digestive system.

Accurate implementation of the diet, eating at a certain time ensures more efficient use of food, strengthens the nervous system and increases the defenses of the child's body.

1.5 Monitoring the proper organization of nutrition for children in preschool

According to the Federal Service for Supervision of Consumer Rights Protection and Human Welfare, a number of organizational and practical measures have recently been taken to prevent the harmful effects of food products on public health.

In most constituent entities of the Russian Federation, control over the quality and safety of food raw materials and food products during their production, storage, transportation and sale has been strengthened. At the same time, special attention is paid to compliance with sanitary legislation at milk processing enterprises, meat processing plants, and food industry enterprises.

The administration of the Kemerovo region, the regional center of state sanitary and epidemiological surveillance, the Kemerovo Technological Institute of the Food Industry were among the first in Russia to develop a regional gubernatorial program in the field of improving nutrition and health of the population of Kuzbass "To health - through nutrition." This program is carried out within the framework of the implementation of the state concept "Healthy nutrition of the population of Russia until 2010". Nutrition and quality of life are inextricably linked. Chronic deficiency of trace elements and vitamins in childhood adversely affects health and physical development, hindering the formation of a healthy generation. To remedy this situation, you need to enrich the diet of preschoolers with specialized fortified foods. By decision of the regional governor Aman Tuleyev, in 2005, 50 million rubles were allocated from the regional budget for the entire academic year for the purchase of products enriched with various vitamins, iodine, and iron. These are milk, fortified jelly, cottage cheese, kefir, cookies, waffles, bread and other bakery products - a total of 10 types of products produced at Kuzbass enterprises.

The Russian Federation has created a regulatory legal and methodological framework that regulates the production, introduction and circulation of food products obtained from genetically modified organisms (hereinafter referred to as GMOs) or containing GMOs. These products are undergoing sanitary and epidemiological examination, including the assessment of allergenic, immunomodulatory and mutagenic properties, the study of quality and safety indicators.

Developed and put into practice methods of laboratory research necessary for effective supervision of food products containing components obtained using GMOs. Leading centers for the quantitative determination of GMOs in food products, equipped with appropriate equipment and specialists, have been established.

During the implementation of the State Sanitary and Epidemiological Supervision in 2006, 19,795 samples of food products were examined for the presence of components derived from GMOs. At the same time, they were found in 6.8% of samples, including 14.4% in meat products. In 526 cases, there was no declaration of the presence of such components, and therefore the sale of products was suspended.

In order to strengthen the prevention of diseases associated with deviations from the recommended nutritional standards, special attention is paid to the study of its structure in various regions of the country, the organization of rational nutrition, including therapeutic and prophylactic.

As part of the implementation of the Concept of the state policy in the field of healthy nutrition, approved by Decree of the Government of the Russian Federation of August 10, 1998 No. 917 (Collected Legislation of the Russian Federation, 1998, No. 34, Art. 4083) and Decree of the Government of the Russian Federation of October 5, 1999 No. 1119 "On measures for the prevention of diseases associated with iodine deficiency ”(Collection of Legislation of the Russian Federation, 1999, No. 42, item 5037) in recent years, large-scale epidemiological studies of the nutritional structure of the population have been carried out, confirming the widespread deficiency of vitamins, macro- and microelements, primarily iodine, iron, fluorine, selenium.

Given the significance of the problem, Rospotrebnadzor and its territorial departments are carrying out purposeful work to overcome micronutrient deficiencies.

In most subjects of the Russian Federation, appropriate preventive programs have been developed. Organizations and individual entrepreneurs are taking measures to enrich flour and bakery products, dairy products with iron, vitamin and mineral premixes. The production of iodized salt satisfies 92% of the needs of the population. The output of fortified juices has been significantly increased.

Proposals have been submitted to the executive authorities on the inclusion of food products enriched with micronutrients in the diets of children in organized groups and schools.

The volumes of therapeutic and prophylactic and dietary nutrition of patients in medical institutions are expanding.

Micronutrients are monitored everywhere. An important direction in the elimination of micronutrient deficiency is the production of biologically active food supplements (BAA). The recommended levels of consumption of food and biologically active substances, methods of quality control and safety of dietary supplements have been developed.

In accordance with the Decree of the Chief State Sanitary Doctor of November 11, 2004 No. 6 "On strengthening the state sanitary and epidemiological supervision over the production and circulation of dietary supplements" (according to the conclusion of the Ministry of Justice of Russia, it does not need state registration, letter dated November 20, 2004 No. 07 / 11354-YUD), the state sanitary and epidemiological supervision has been strengthened for the production and circulation of dietary supplements, the procedure for organizing control over enterprises and their products has been developed.

In order to protect the rights of consumers, special attention is paid to preventing cases of false advertising of dietary supplements, the availability of accompanying documents confirming their origin, quality and safety.

Decree of the Government of the Russian Federation dated May 23, 2006 No. 305 “On measures to ensure state supervision and control over the quality and safety of cereals, flour, pasta and bakery products” (Collected Legislation of the Russian Federation, 2006, No. 22, Art. 2337) established that Rospotrebnadzor should carry out accreditation and verification of the activities of testing laboratories conducting relevant research, as well as state supervision over the quality and safety of these products. All this requires the necessary organizational measures.

At the same time, despite the strengthening of the state sanitary and epidemiological supervision of food products, in a number of constituent entities of the Russian Federation there are serious shortcomings in providing the population with good-quality food products, which has a negative impact on the health of the population.

The number of food items that do not comply with sanitary rules is slowly decreasing; in 2006, their share was 9.1%. The number of samples of food raw materials and food products that do not meet hygienic requirements for microbiological indicators exceeds 6% (2000 - 7%). The most unsatisfactory results are noted in the study of milk and dairy products, fish and fish products, imported meat and meat products. Heavy metals, pesticides and other chemical contaminants are detected in 3.5% of the examined food samples. For this reason, a large number of batches of food raw materials and food products are rejected, and primarily meat and dairy products, sugar, and confectionery.

This is a consequence of the unsatisfactory sanitary condition of a number of food facilities, the lack of modern technological equipment, the insufficient level of mechanization of technological processes, and violations of the sanitary and anti-epidemic regime. The professional training of personnel of food enterprises, as well as the level of hygienic knowledge, especially workers in food processing units, preschool, educational and health institutions, is not sufficiently carried out.

There are still instances when these institutions purchase food products without proper documents confirming their quality.

This situation leads to outbreaks of dysentery, salmonellosis in these institutions and among the population. In just 7 months of the current year, 27 outbreaks were registered as a result of the consumption of food products and ready-made meals that were infected during their preparation and storage.

The structure of nutrition of the population, and especially of schoolchildren, remains unsatisfactory, characterized by a decrease in the consumption of the most biologically valuable food products - meat, fish and dairy products, vegetables and fruits.

This leads to an increase in the incidence of anemia, gastritis and duodenitis. The morbidity associated with micronutrient deficiencies remains high.

There are facts of the sale of dietary supplements that have not passed the sanitary and epidemiological examination and registration in the prescribed manner, as well as false advertising of these products.

1.6 Control over the technology of cooking and the quality of finished dishes

The requirements for the device, equipment, maintenance of the catering unit must comply with the sanitary rules and regulations for public catering organizations, the production and handling of food products and food raw materials in them, as well as standard instructions for labor protection when working in catering units.

Technological equipment, inventory, utensils, containers are made from materials that have a sanitary and epidemiological certificate of compliance with sanitary rules, and are marked for raw and finished products. During the operation of technological equipment, the possibility of contact between raw and ready-to-eat products should be excluded.

For cooking, use electrical equipment (juicers, mixers, mashers, etc.) and electric stoves. In gasified areas, the installation of gas stoves is allowed. In rural preschools with a capacity of up to 50 places, the use of solid fuel stoves with a firebox leading to a separate room is allowed. In newly built and reconstructed institutions, it is not allowed to install stoves that run on coal, wood, solid fuel. The kitchen area is equipped with exhaust ventilation.

Instructions for the use of detergents and disinfectants must be brought to the attention of all employees using this product (taking into account the specific mode of treatment being carried out).

In pantry, washing tableware and kitchen utensils, as well as near all baths that are used for processing inventory, they post instructions on the mode of washing dishes and processing inventory, indicating the concentrations of detergents and disinfectants currently used, the rules for preparing working solutions.

Detergents and disinfectants are stored in a dry, well-ventilated area. The solutions are stored in dark glass containers with a well-fitting stopper, avoiding exposure to light and moisture, for no more than 5 days.

For washing kitchen utensils, metal baths of the type VM-1, VM-2, VM-1A, VM-2A (at least 2 made of stainless steel, aluminum, duralumin, etc.) are used with hot and cold water supply with installation mixers. The temperature of hot water at the point of parsing is not less than 65 degrees.

For technological, household purposes, hot water from the water heating system is not used.

At the point where the bath is connected to the sewer, there must be an air gap of at least 20 mm from the top of the intake funnel.

Cooking cauldrons after being freed from food residues are washed with hot water not lower than 40 degrees. With the addition of detergents, rinse with hot water using a hose with a shower head and dry upside down on lattice shelves, racks. Clean kitchen utensils are stored on racks at a height of at least 0.5 m from the floor.

Cutting boards and small wooden utensils: spatulas, stirrers, etc., after washing in the first bath with hot water (50 degrees C) with the addition of detergents, rinse with hot water with a temperature of at least 65 degrees. C in the second bath, doused with boiling water, and then dried on lattice metal racks.

Metal inventory after washing is calcined in the oven; after use, meat grinders are disassembled, washed, doused with boiling water and dried thoroughly.

Tableware and tea utensils are allocated for each group. It can be made of faience, porcelain (plates, saucers, cups), and cutlery (spoons, forks, knives) - stainless steel. It is not allowed to use dishes with chipped edges, cracks, chips, deformed, damaged enamel, plastic and aluminum cutlery.

The number of simultaneously used tableware and cutlery must correspond to the list of children in the group. Staff should have separate tableware.

Dishes are stored in the buffet. Dishes and cutlery are washed in 2 or 3-hole bathtubs installed in the pantry of each group room.

Tableware after mechanical removal of food residues is washed with the addition of detergents (first bath) with a water temperature of at least 40 degrees, rinsed with hot running water at a temperature of at least 65 degrees. (second bath) using a flexible hose with a shower head and dried on special grates.

The cups are washed with hot water using detergents in the first bath, rinsing with hot running water is carried out in the second bath and dried.

Cutlery after mechanical cleaning and washing with detergents (first bath) is rinsed with hot running water (second bath). Clean cutlery is stored in pre-washed metal cassettes in a vertical position with the handles up.

In the event of cases of infectious diseases, disinfection (disinfection) of dishes is carried out in the prescribed manner.

For disinfection of dishes, it is recommended to use a dry-heat cabinet, which is installed in each group cell. If it is not available, for disinfecting dishes in each group, you should have a container with a lid for soaking dishes in a disinfectant solution.

Work tables in the catering unit and tables in the group after each meal are washed with hot water and detergents with special rags.

Washcloths, brushes for washing dishes, rags for wiping tables in case of a complicated epidemiological situation are boiled for 15 minutes in water with the addition of soda ash or soaked in a disinfectant solution, then washed at the end of the day with detergent, rinsed, dried and stored in a special labeled container.

Food waste at the catering unit and in groups is collected in marked metal buckets with lids or pedal tanks, which are cleaned as they are filled to no more than 2/3 of the volume. Every day at the end of the day, buckets and tanks, regardless of their filling, are cleaned with hoses above the sewer drains, washed with a 2% solution of soda ash, and then rinsed with hot water and dried.

Cleaning is carried out daily in the premises of the catering unit: mopping, removing dust and cobwebs, wiping radiators, window sills; weekly, with the use of detergents, walls, lighting fittings are washed, windows are cleaned from dust and soot, etc. Once a month, it is necessary to carry out a general cleaning followed by disinfection of all premises, equipment and inventory.

In the premises of the catering unit, sanitary and preventive measures are taken to combat flies, cockroaches and rodents, and when they appear, they are exterminating, using permitted chemicals, in the manner established by the Ministry of Health of Russia.

Control over the proper organization of nutrition for children in preschool institutions should be carried out at all stages, from the head of the institution to the parent committee.

The head of the preschool institution is responsible for the entire organization of work in the institution. In the Regulations on the preschool institution, approved by the USSR Ministry of Education, the USSR Ministry of Health in agreement with the All-Union Central Council of Trade Unions in 1985, it is written: "The head of the preschool institution ... is responsible for protecting the life and health of children, organizing rational nutrition, sanitary and hygienic status of the institution. The head, being the head of the work of all the personnel of the institution, ensures the timely submission of requirements to the trading organizations - applications for the necessary products for the year, quarter, month; controls the activities of the head of the household to ensure the timely delivery of food products, their proper storage; monitors the use of food allocations; if necessary, takes part in the preparation of menu layouts; monitors the work of the staff of the catering unit, compliance with sanitary and hygienic conditions during the preparation and distribution of food; periodically checks the organization of meals for children in groups.

The senior nurse (paramedic) of a nursery, a nursery-kindergarten, in accordance with the same Regulations, constantly monitors the proper nutrition of children. Her responsibilities include monitoring the quality of the delivered food products, their proper storage, compliance with the deadlines for implementation, as well as compliance with the natural norms of products when compiling menu layouts, the quality of food preparation, and compliance with her physiological needs of children in basic nutrients. The elder sister also controls the sanitary condition of the catering department, the observance of personal hygiene by its employees, bringing food to the children, and the nutrition of children in groups.

Control over the quality of the products obtained, their storage conditions and the timing of their implementation is carried out daily. All food products entering the children's institution must comply with the requirements of state standards. When receiving perishable products, it is imperative to require quality certificates for them indicating the date of production, variety or category, the period of sale, a number of laboratory data (for example, for milk and dairy products - fat content, protein content).

Raw foods and foods that go into the diet of children without heat treatment must be stored separately. Particular attention should be paid to the proper storage and timely use of perishable products (meat, fish, milk, sour-milk products, etc.), while strict adherence to the requirements of the Sanitary Rules for the Design and Maintenance of Preschool Institutions, approved by the USSR Ministry of Health in agreement with the USSR Ministry of Education in 1985

Control over compliance with natural product standards is carried out by the head nurse through daily participation in the preparation of menu layouts, which should be compiled separately for toddlers and preschool children, taking into account the length of stay of children in the institution. It should be borne in mind that some products should be included in the menu every day in full daily volume, and some (such as fish, cottage cheese, eggs) can be included in the diet of children after 1-2 days, but it is necessary to use them up within a week the full norm corresponding to the approved set of products for preschool institutions.

In the absence of any products, they can be replaced with equivalent ones in chemical composition, using the product replacement table for the main nutrients.

The quality of food preparation, strict control over compliance with the rules of culinary processing of products, and measures to prevent food poisoning require great attention.

It is necessary to constantly monitor the observance by the catering staff of the rules for processing raw and cooked products (on different tables, using special marked cutting boards, knives, meat grinders); fulfillment of all technological requirements for cooking (processing vegetables without prolonged soaking, maintaining the required heat treatment time, timely cooking, etc.).

Particular attention should be paid to the inadmissibility of using products and dishes that are not allowed by the sanitary service for feeding children in organized groups. Thus, the Sanitary Rules for the Arrangement and Maintenance of Kindergarten Institutions prohibit the manufacture of yogurt-samokvas (sour milk can only be used for making dough), cottage cheese and other fermented milk products, as well as pancakes with meat, pasta in a navy style, brawns, creams, drinks, fruit drinks, mincemeat, deep-fried products, jellies, pates. It is strictly forbidden to eat mushrooms, use flask and barrel milk without boiling, cottage cheese and sour cream without heat treatment, eggs and meat of waterfowl, meat that has not passed veterinary control, canned home-made products.

Control over the quality of food preparation also provides for the presence of medical workers when laying the main products in the boiler and checking the yield of dishes.

Checking the correctness of laying the main products (butter, meat, fish, etc.) is carried out by weighing the products allocated for the preparation of this dish, and comparing the data obtained with the menu layout, where these products should be recorded for each dish, indicating the amount per one a child and for all children (for example, at lunch for 100 children: butter in the 1st dish - 1.5 / 150 g, as a side dish for the 2nd dish - 3/300 g).

It is important to pay attention to the correspondence of the volumes of prepared food to the number of children and the volume of single servings, avoiding the preparation of excessive amounts of food, especially the 1st meal, which leads to a decrease in the calorie content of food, a decrease in its biological value and more food leftovers.

For the convenience of controlling the output of dishes, the dishes in the kitchen should be measured, and appropriate marks should be made on the boilers for dishes I and III. The output of II dishes is checked by weighing several portions and comparing the average weight of the portion with the set output according to the layout.

The results obtained are recorded in the journal for quality control of finished food (screening), which is maintained by a medical worker.

For the convenience of monitoring the output of dishes at the catering unit, there should be tables of food waste during their cold cooking, the output of cereals of various consistencies, the output of meat, fish, cottage cheese, vegetable dishes during their various culinary processing.

Control over the good quality of food ends with the grading of finished products, which is carried out mainly by the organoleptic method. The Sanitary Rules stipulate that the distribution of ready-made food to children should be carried out only after taking a sample and recording by a health worker in the rejection log the results of evaluating ready-made meals and allowing them to be issued. At the same time, it is necessary to note in the journal the result of a sample of each dish, and not the diet as a whole, paying attention to such indicators as appearance, color, smell, taste, texture, stiffness, juiciness, etc. Persons conducting an organoleptic evaluation of food should be are familiar with the methodology for conducting this analysis.

A daily sample of ready meals should be left daily. The selection and storage of daily samples are under the constant control of medical workers. The sample should be taken into a sterile glass dish with a lid (garnishes are taken into a separate dish) and stored in a specially designated place in the refrigerator at a temperature of 6-8°C.

It is the responsibility of the nurse to carry out C-fortification of prepared food in accordance with the Instruction approved by the order of the Ministry of Health of the USSR dated July 24, 1972 N 695 "On further improvement of the mandatory C-vitaminization of food in the USSR in medical and preventive and other institutions." Fortified, as a rule, III dishes immediately before distribution.

See instructions for organizing therapeutic nutrition in medical institutions, approved by order of the USSR Ministry of Health of April 23, 1985 N 540

Control over the compliance of food rations with the physiological needs of children is carried out by the head nurse by calculating the chemical composition and calorie content of food according to the official tables of the chemical composition of food products *. Nutrition calculations for the content of proteins, fats, carbohydrates and calories are carried out once a month according to the accumulative accounting statement (for the entire month or for any 10 consecutive days of each month) separately for toddlers and preschool children. The data obtained are compared with the physiological norms of children of a given age in the main nutrients, taking into account the length of stay of children in the institution (for children who are in the institution for 12 hours or more, the need is fully satisfied, with a 9 - 10.5-hour stay - by 75 - 80 %). When making calculations, special attention is paid to the sufficient content of animal proteins in the diets of children.

The results of calculating the chemical composition of the food received by children should be brought to the attention of the doctor and the head of the preschool institution, especially in cases where there are deviations from the recommended norms, in order to take prompt measures to rationalize the nutrition of children.

Along with periodic calculations of the chemical composition of food, medical workers should roughly analyze daily the daily diet of children, the range of products used in the menu, the content of animal proteins, butter and vegetable oil. This is the initial information for giving recommendations to parents on the selection of products for children's dinner at home, which should complement the food received by children in a preschool institution.

Monitoring the sanitary condition of the catering unit consists in daily checking the quality of cleaning the kitchen and all utility rooms, observing the rules for washing dishes, equipment, using appropriate detergents and other points provided for by the Sanitary Rules for the Design and Maintenance of Preschool Institutions.

The correctness of washing dishes can be controlled by measuring the temperature of the water in the washing baths, determining the percentage of detergents, the activity of the disinfectant solutions used. Attention should be paid to the use of only detergents approved by the sanitary service.

Only healthy people who have passed a medical examination in accordance with the requirements of the "Instructions for conducting mandatory medical examinations of persons applying for work and working at food enterprises, at water supply facilities, in children's institutions, etc.", approved , and agreed with the All-Union Central Council of Trade Unions. State Sanitary Inspectorate of the USSR 6.02.61, N 352-61 and amendments and additions to the specified instruction N 10-8 / 314-104 of 08.26.65. Food unit workers are also required to take a sanitary minimum course with an exam and subsequently pass this course 1 time in 2 years.

The head nurse of a preschool institution is obliged to strictly control the observance of the terms for the passage of medical examinations by personnel with obligatory marks in the sanitary books; conduct daily inspections of catering workers for the presence of pustular skin diseases with a corresponding record of the results of the check; monitor the correct maintenance of the health log, filled in by each employee of the catering department with a personal signature and certifying that they do not have diseases; monitor the observance of personal hygiene by employees of the catering department.

It is also necessary to monitor the timely change of sanitary clothing (as it gets dirty, but at least 1 time in 2 days), the mandatory change of a jacket or apron when one employee moves from processing raw products to working with finished products.

It should be remembered that catering workers are prohibited from fastening sanitary clothing with pins, needles, storing foreign objects in their pockets (money, keys, cigarettes), wearing beads, brooches, rings, clips, etc.

Control over the organization of nutrition of children in groups is carried out by medical workers during visits to groups (daily rounds at different times). At the same time, attention is drawn to the observance of the diet, bringing food to children (if necessary, portions taken from the table are weighed), and the organization of feeding children. During meals, a calm atmosphere should be created in the group, without noise, loud conversations, distractions. It is important to monitor the aesthetics of food, table setting, instilling hygiene skills in children. It should be noted the appetite of children, their attitude to new dishes, the presence of food debris. It is very important to help educators to ensure the organization of individual nutrition for children who are allergic to any products, as well as those who are debilitated and with other deviations in health; give recommendations on feeding children with poor appetite (offer water or juice during feeding, make sure that the child first of all eats a more complete protein part of the dish, do not force feed, etc.).

All of the above duties of nurses in monitoring the quality of nutrition of children in kindergartens, where there are no positions of nurses, are carried out by nurses of preschool and school departments of children's clinics allocated for medical care of kindergartens.

The duties of a doctor providing medical and preventive care to children in a preschool institution include monitoring the compliance of nutrition with the physiological needs of children, the quality of nutrition, and its effectiveness.

A doctor working in a preschool institution prescribes individual nutrition for children of the first year of life with nutrition calculations and the necessary correction, gives recommendations on the organization of nutrition for older children, taking into account the characteristics of development, health, and educational conditions. He periodically takes part in the preparation of the menu, checks the nurse's calculations of the chemical composition of the baby food ration, and makes the necessary adjustments.

When monitoring the quality of nutrition of children in a preschool institution, the doctor should seek the greatest variety of dishes, the inclusion of a wide variety of foods in the diet of children, which is a guarantee that children will receive a more rational diet. It is very important to widely use vegetables such as zucchini, pumpkin, turnip, radish, green beans, give children fresh greens daily (well-chopped young children), as well as green onions, garlic, especially during seasonal rises in the incidence of acute respiratory infections , more widely introduce vegetable oil in its natural form (with salads) into the diet of children.

When compiling the menu or supervising its preparation, the doctor should pay attention to the mandatory inclusion in the diet of children of salads from raw vegetables and fruits (shredded for young children), the wider use of fruit and berry juices, canned fruits and vegetables for baby food. It is impossible to allow children to be given tea or jelly from concentrate as a third course, as is often, unfortunately, practiced.

The organization of nutrition for children during the summer health campaign, when additional allocations are allocated for the nutrition of children, requires a certain attention of the doctor. At the same time, it is important to control that they are spent expediently. In summer, when the calorie content of food should be slightly increased, given the high energy expenditure by children due to prolonged exposure to fresh air, greater mobility, active hardening activities, and the appetite of children decreases on hot days, more fermented milk products should be included in the diet of children, fresh fruits, berries, juices, fresh herbs, including wild ones - nettle, sorrel, rhubarb; as a drink, use vegetable and fruit decoctions, rosehip infusion. It should also be recommended to change the diet: move lunch to later hours, and in the hot afternoon give a second breakfast in the form of dairy products, fruits, juices.

In each preschool institution there are children with various health problems (with allergic diseases, overweight or underweight, chronic diseases of the digestive system, etc.). Controlling the organization of nutrition for children in the institution, the doctor must take care of providing this group of children with individual nutrition. Despite certain difficulties, in the conditions of any preschool institution it is quite possible to organize the preparation of special sparing meals or individual dishes with the exception of foods that cause allergic reactions (for example, for children with allergic diseases, instead of broth, prepare vegetable soup), allocate additional food for children with a backlog of mass body, and for overweight children, replace cereals and pasta with vegetable dishes, prepare a third dish with less sugar, etc.

It is very important to ensure strict control over the implementation of medical prescriptions for individual nutrition of children directly in groups. To this end, group staff must give specific instructions on the nutrition of children with health problems, compiling a list of such children or individual nutrition sheets indicating which foods the child cannot tolerate, what should be replaced, what additional food the child should receive. In the layout menu for such children, a separate column should be allocated.

The doctor, as well as the average medical worker of a preschool institution, should periodically visit children's groups in order to monitor the feeding process, paying attention to the organization of nutrition for newly arrived children, especially young children, children who returned to the team after a disease, and also, as indicated above, children with various developmental and health disorders.

The doctor should also periodically monitor the operation of the catering department, its sanitary condition, the quality of food preparation, the output of dishes, etc.

One of the main duties of a doctor in monitoring the organization of child nutrition in a preschool institution is to evaluate its effectiveness. The most objective indicators of the adequacy of children's nutrition, the correspondence of diets to the physiological needs of the child's body should be considered clinical and physiological parameters: the general status of the child, the level of his physical and neuropsychic development, morbidity, and some laboratory data.

In the clinical assessment of the general status of the child, the general state of health, emotional tone, the state of mucous membranes, skin, tissue turgor, the development of the subcutaneous fat layer, muscle and bone systems, the functional state of the gastrointestinal tract and other internal organs and systems are taken into account.

With nutrition that meets the needs and functional capabilities of the body, the child has a good appetite, a joyful emotional mood, and active behavior; he willingly comes into contact with other children, attendants, takes part in games. The physical and neuropsychic development of such a child corresponds to the age. The process of adaptation to some negative influences is going well for him.

Early clinical signs of malnutrition include changes in the child's behavior: increased fatigue, excitability, tearfulness, nervousness, which can be caused by polyhypovitaminosis. In this case, slight dystrophic changes in the skin and its appendages and mucous membranes are observed. Timely detection of such conditions will make it possible to make an appropriate correction in nutrition or prescribe medications in time.

Pronounced symptoms of malnutrition are: loss of appetite, dysfunction of the digestive system, pallor, dystrophic changes in the skin and mucous membranes, a decrease in the severity of the subcutaneous fat layer, a decrease in the rate of increase in body weight, and in more severe cases - and growth, physical inactivity.

When assessing the effectiveness of nutrition, great importance is attached to monitoring the dynamics of the physical development of children, which is directly dependent on the quality of nutrition, especially in young children. Assessment of the level of physical development is carried out in children under 1 year old once a month, from 1 to 3 years old - once a quarter, from 3 to 7 years old - once every six months, using tables of body weight distribution depending on height and age, according to local regional standards. Along with such an assessment, absolute indicators of body weight gain for certain periods of time (monthly) should also be taken into account. It is especially important to monitor the dynamics of this indicator in children at risk.

The neuropsychic development of children is assessed by age. At the same time, attention is drawn to the timely development of static and motor functions, speech, self-care skills, personal and public hygiene, play and work activities, and readiness to study at school.

Of the laboratory data that can serve as criteria for nutritional efficiency, a clinical blood test is important, which allows timely detection of the presence of iron deficiency anemia (low hemoglobin, color index, red blood cell count), allergies (leukopenia, eosinophilia, delayed ESR, hypovitaminosis (leukopenia) .

A coprological study gives an idea of ​​the degree of digestibility of food in the gastrointestinal tract of a child. The detection of muscle fibers in the feces, a large amount of undigested fiber, starch, neutral fat, fatty acids indicates a mismatch of food with the functionality of the digestive organs. In this case, there may be a decrease in appetite, dyspeptic disorders.

As an assessment of the adequacy of nutrition, the incidence of children can serve, especially acute respiratory infections and intestinal diseases, since with improper nutrition, immunity decreases and the resistance of the child's body decreases.

The results of the assessment of the health status of children and the identified shortcomings in the organization of their nutrition must be brought to the attention of the head of the preschool institution, the teaching staff, food service workers, and the parent committee in order to take prompt measures to rationalize children's nutrition. If necessary, one should resort to the help of public education, public health, departments and organizations, Soviet and party bodies.

The control of the sanitary and epidemiological service over the proper organization of nutrition for children in the conditions of a preschool team consists in conducting periodic inspections of the implementation of the Sanitary Rules for the Design and Maintenance of Preschool Institutions, which contain specific requirements for the arrangement and equipment of a food unit, storage and processing of food, food preparation, and the quality of children's nutrition. , prevention of intestinal diseases and food poisoning, compliance with the sanitary and anti-epidemic regime, personal hygiene of personnel, etc.

The sanitary service bodies organize measures to prevent violations in the organization of child nutrition, and if the latter are identified, they take the necessary measures to eliminate them.

The Sanitary and Epidemiological Station, allowing the operation of the newly opened children's preschool institution, draws attention to the availability of a sufficient set of catering facilities, which should at least include: a kitchen with a dispensing area, rooms for processing vegetables, washing dishes and pantries (separately for dry foods and vegetables ), which must be isolated from the kitchen. For processing and cooking food, the catering unit, as a rule, must be equipped with electric stoves. For the storage of perishable products, refrigeration units with thermometers must be available.

When checking the sanitary condition of the catering unit and utility rooms, special attention should be paid to compliance with the rules for storing products, strict compliance with the requirements for processing products (raw and boiled), washing dishes, etc.

The results of the inspection, regardless of the presence or absence of violations, must be recorded in the institution’s sanitary state record book (account form 309 / y), and also brought to the attention of the head of the preschool institution and medical workers. If violations are identified, it is necessary to indicate the deadline by which they must be eliminated, and ensure that a re-inspection is carried out to monitor the implementation of the proposals made.

An important section of the control of the quality of nutrition of children in preschool institutions by sanitary and epidemiological stations is the conduct of periodic checks of children's food rations for calorie content and completeness of investment (the content of basic nutrients and vitamin C).

In practice, for laboratory research, most often any one part of the diet is selected, usually lunch; however, it is necessary to periodically monitor other meals. Samples are taken directly in the group from the table at the time of distribution of food. A dish of medium size and weight is chosen. Sampling is carried out in the presence of a person responsible for the nutrition of children (head, educator, nurse).

Depending on the purpose of the study (checking the work of the cook, finding out the causes of deviations in caloric content, etc.), sampling can be carried out simultaneously from the boiler. It is important to follow the correct sampling procedure.

When taking a sample of the first dish from the boiler, it is thoroughly mixed and 5-10 portions are taken into a separate pan with a pouring spoon. In the pan, mix again and select portions at the exit.

When selecting second courses, products from meat, fish, cottage cheese are weighed in the amount of 5-10 servings. Then one product is selected for analysis and the average portion weight is indicated in the direction. Garnish is selected by weight, paying attention to the uniformity of mixing. When selecting dishes seasoned with sauce, it must be taken separately at the exit.

For the dishes selected for analysis, a menu layout is written for each dish separately to compare these data with the results of a food study. For fortified dishes, the amount of ascorbic acid introduced per 1 serving is indicated.

The results of the analysis must be brought to the attention of the head of the preschool institution in a timely manner, and, if necessary, to senior management.

The organization of nutrition for children in preschool institutions is also dealt with by employees of health and public education authorities, heads and trade union organizations of enterprises and rural farms that manage preschool institutions. They take care of the supply of children's institutions with the necessary food, every time they visit the institutions they are interested in the quality of children's nutrition, considering that this issue is one of the most important points contributing to the harmonious development of children and reducing their morbidity. The organization of nutrition for children in preschool groups is also the object of attention of the Interdepartmental Commissions on Child Nutrition, which since 1979 have been organized everywhere under health authorities and institutions. Members of these commissions supervise the provision of baby food in all medical and preventive and educational institutions, regardless of their departmental affiliation. Due to the fact that the Interdepartmental Commissions include representatives of the trade authorities, Soviet, party bodies, and public organizations, they can provide effective assistance in the proper organization of children's nutrition.

One of the effective methods of monitoring the nutrition of children in a preschool institution is to involve representatives of the people's control, members of the parent committee, who are the most interested in ensuring proper order in this section of the institution's work. It is very important that employees involved in the activities of children's institutions, public catering establishments, medical institutions, etc., take part in these inspections, i.e. those who can be admitted to the food unit and children's groups without additional examinations. Therefore, when creating a parent committee, care should be taken to ensure that such workers are included in its composition.

The depth, objectivity and effectiveness of the check largely depends on the appropriate training of supervisors, who should be familiar with the methodology for checking nutrition in organized children's groups, know the basic requirements for rational nutrition of children of different age groups.

When checking the state of baby food in an institution, first of all, it is necessary to take an interest in the organization of food supply. It should be clarified whether justified applications for the necessary products are submitted to trading organizations in a timely manner, paying attention to the inclusion of a wide range of products (various cereals, fish, poultry, various types of meat, offal, various dairy products, butter and vegetable oils, a wide variety of vegetables). , fresh and dry fruits, greens, special canned food for baby food), compliance with their approved set of products. How requests are made. What measures are taken by the head of the preschool institution if they are not implemented.

It is important to establish how the delivery of products to the institution is carried out, whether there is special transport, its use (the best option is ring delivery), the availability of special containers for transporting products, its labeling, processing.

It is necessary to check the correctness of keeping a journal for monitoring the good quality of perishable products entering the catering department (a journal of product rejection). It should contain daily marks by a nurse or doctor about the quality of the products received, the conditions for their storage, and the timing of their implementation. It is advisable to selectively check the terms of storage and timely use of perishable products, which must comply with the terms recommended by the Sanitary Rules for the Design and Maintenance of Preschool Institutions. Pay attention to the observance of the necessary storage conditions for these products, the presence of a refrigerator, refrigerators, compliance with the required temperature (4-8 °), serviceability of thermometers, ensuring isolated storage of such products as meat, fish, dairy products, availability of appropriate containers.

The quality of children's nutrition can be approximately estimated based on the analysis of menu layouts for several randomly taken days (4-5 days during the last 1-2 weeks and the day before the test). At the same time, attention is drawn to the presence of separate menus for children under 3 years old and from 3 to 7 years old; clear filling of all columns (for each dish, the amount of each product for one child and a fraction for all children, the output of dishes and their components, especially from meat, fish, cottage cheese); the correct distribution of products during the day (meat dishes in the first half of the day, for dinner - vegetable, cottage cheese, cereals); a variety of dishes, especially breakfasts and side dishes for the second course, which often suffer from a limited set of products; daily inclusion in the diet of children of salads from raw vegetables (for young children - in a pureed form); the inadmissibility of using tea or jelly from concentrates as a third course.

A clearer idea of ​​the usefulness of the rations and their compliance with the age-related physiological needs of children is given by an analysis of the set of actually consumed products for a certain period of time (10 days, a month, a quarter), calculated for 1 child per day.

According to the set of products, one can judge its compliance with the approved nutritional standards for children in preschool institutions, the sufficient content of biologically complete products that are sources of animal proteins, vitamins, and minerals.

Particular attention should be paid to sufficient provision of children with milk and cottage cheese (on average, at least 500 ml of milk and 40-50 g of cottage cheese), note whether fermented milk products are used. By the amount of milk and dairy products, one can indirectly judge the provision of children with calcium salts. So, if the diet contains only 250 ml of milk and there is no cottage cheese, then the need for calcium salts is provided by only 30%.

The set of products shows which fats are used in the nutrition of children, whether they receive enough vegetable oil as a source of polyunsaturated fatty acids necessary for the normal development of the child.

Attention is also drawn to the assortment of vegetables, which should be the most diverse, the availability of a sufficient amount of fresh fruits, berries, juices, whether the consumption rates of cereals, pasta, confectionery are not exceeded, which is often noted in practice.

Then it is necessary to inquire about the results of calculations of the chemical composition of diets, which are carried out by a nurse on a cumulative accounting sheet. At the same time, attention is drawn to the balance of nutrition, i.e. the ratio of proteins, fats and carbohydrates (which should be 1:1:4), and the correspondence of their amount to the physiological needs of children. To do this, the calculated data obtained are compared with the recommended norms for the consumption of basic nutrients by children of early and preschool age during daytime and round-the-clock stay in a preschool institution.

If any nutritional ingredients actually received by children do not meet the recommended values, attention should be paid to the measures taken. Find out to whom the malnutrition was reported, how it was corrected, whether this is confirmed by subsequent calculations (or the health workers limited themselves to stating the facts).

When checking the operation of the kitchen, you should pay attention to the yield of dishes, the correspondence of the amount of cooked food to the volumes and number of servings indicated in the layout menu. If necessary, you can carry out the removal of residues by checking the availability of the necessary products for the next meal and the correspondence of their actual quantity to the data of the layout menu.

When checking the quality of cooking, compliance with the rules for processing vegetables and other products that ensure the preservation of their biological value is noted. The correctness of the C-vitaminization of food is checked, the availability of appropriate documentation, where the name of the dish, the number of servings, the total amount of ascorbic acid introduced, the time of fortification should be noted.

When visiting the catering unit, it is necessary to pay attention to the observance of the sanitary regime (the presence of marked cleaning equipment, a sufficient number of marked cutting boards, their storage in special metal cassettes or directly at the workplace; compliance with the rules for processing dishes, the availability of appropriate detergents, disinfectants, their storage).

The correctness of maintaining a health journal is checked, the presence of daily records of a nurse conducting an examination of catering workers is checked there.

The correctness and clarity of keeping a rejection log of the results of evaluating ready-made meals is also checked, in which, before each distribution of food to groups, a record of the medical worker on the results of sampling and permission to distribute food should be made. The presence of a sample of the daily product and the correct storage of it should be checked.

In children's groups, the entire organization of the process of feeding children, the presence of food residues is checked; if necessary, the weight of the dish taken from the table when distributing food to children can be checked (in order to control the delivery of food to children), as well as the direction of the food sample for laboratory testing (to check for completeness of the investment).

The quality of washing dishes in groups should be checked, especially in the case of an unfavorable epidemiological situation (boiling or treatment with disinfectants in conditions that exclude the presence of children).

All comments and suggestions made during the verification process are recorded in the institution's sanitary state record book, indicating the deadlines that must be taken under control. During the verification of their execution, attention is drawn to the implementation of proposals made by other inspecting persons during previous or subsequent inspections.

1.7 Menu basics

When compiling a diet, it is necessary to provide for the correct distribution of products during the week and, especially, during the day. It is unacceptable when there are two cereals in the daily menu, and even a cereal side dish for the second course. It is desirable that children receive two vegetable dishes and only one cereal during the day. It is also important to remember that foods rich in protein, especially when combined with fat, stay longer in the child's stomach and require a large amount of digestive juices, so it is recommended to give dishes containing meat, fish, eggs in the morning - for breakfast and lunch.

For dinner, dairy-vegetable, easily digestible food is preferable, since at night, during deep sleep, digestion processes slow down.

When developing a menu, it should be borne in mind that some foods should be included in the child's diet daily, and he can receive some foods every other day or 2-3 times a week. So in the menu of children every day it is necessary to include the entire daily norm of milk, butter and vegetable oils, sugar, bread, meat. At the same time, fish, eggs, cottage cheese, sour cream can not be given to children every day, but within a decade (10 days), the amount of these products should be provided in full for the age requirement. Permissible repetition of dishes no more than 3 times in 10 days.

The volume of food and the output of dishes should strictly correspond to the age of the child. A large volume helps to reduce appetite, causes a violation of the normal function of the digestive organs. Often, large portions are diluted low-calorie foods. Small volumes do not cause a feeling of fullness.

The choice of first courses for children 3-7 years old is not limited by anything. They are shown: broths; soups on these broths, seasoned with vegetables, cereals, dumplings, dumplings, vegetarian soups, milk and fruit soups.

As second courses they give cutlets, meatballs, meatballs, stewed vegetables with meat, fish, poultry.

The composition of the dinner must necessarily include a salad, mainly from raw vegetables, preferably with the addition of greens.

As a third course, it is best to give children fresh fruits or juices, and in their absence compotes from fresh or dried fruits, as well as canned fruit or vegetable juices, fruit purees for baby food.

For breakfast and dinner, children can be given various milk porridges, cereals with vegetables and fruits.

An afternoon snack in a preschool educational institution usually consists of two dishes - a milk drink (kefir, fermented baked milk, milk) and pastries or confectionery (cookies, crackers, waffles). It is very good to give children a third dish - fresh fruit, juice or mashed potatoes.

Each preschool educational institution should have a promising menu for 2 weeks and a specially designed card file of dishes, which indicates the layout, calorie content of dishes, the content of proteins, fats, and carbohydrates in it. The use of ready-made cards makes it easy to calculate the chemical composition of the diet, if necessary, replace one dish with another that is equivalent in composition, and monitor children's nutrition on a daily basis.

Proper catering requires that food be prepared with regard to the yield of finished dishes. Based on an approximate two-week menu, a layout menu is compiled daily in the preschool educational institution, which indicates the number of children, the consumption of food for each dish and its weight in raw and cooked form.

The basis for cooking should be the TTK of the Collection of technological standards of 1994, but taking into account the requirements for the organization of sparing nutrition.

The main document for cooking at the catering department of the preschool educational institution is the layout menu, the preparation of which is guided by: - ​​technological maps;

an approximate 10-12 day menu;

availability of products;

norms of physiological needs;

daily norms of food for one child; - information about the cost of products; - norms of interchangeability of products; - norms of losses during cold and heat treatment of products and output of finished products;

tables of chemical composition and energy value of food products. .

When organizing a sparing diet, some changes are made to the recipe of dishes: bone broths are excluded from the menu, vinegar is replaced with citric acid, margarine is replaced with butter. Special technological processing of products is envisaged: meat and fish are boiled or steamed in chopped form, cereals and vegetables are boiled until soft. Light baking of dishes is allowed, fried is excluded.

For the proper organization of nutrition of preschool children, the whole environment in which food is eaten is of great importance. Children should be provided with appropriate utensils, comfortable tables and chairs. Dishes should be nicely presented, not too hot, but not too cold. Toddlers need to be taught to be clean and tidy at the table. Teachers must be calm. Babies with poor appetite should not be force-fed.

In organizing the nutrition of children attending a preschool educational institution, it is very important to ensure a clear continuity between the preschool educational institution and the child's family. It is important that nutrition complements the nutrition in preschool. To this end, parents should post in groups recommendations on the nutrition of children in the evening, on weekends and holidays. At the same time, specific recommendations are given on the composition of home dinners, taking into account what products the children received during the day. .

Bibliographic list

1. Mayurnikova L. Healthy nutrition of children is the key to the future health of the nation // Business Kuzbass, No. 8, August 2005 and No. 2, February 2006.

2. Decree of the chief state sanitary doctor of the Russian Federation "On the entry into force of SanPiN 2.3.2.1940-05 "Organization of baby food" dated June 1, 2005.

3. SanPiN 2.3.2.1940-05 "Organization of baby food".

4. Decree of the Government of the Russian Federation of 10.08.1998 No. 917 // Collection of Legislation of the Russian Federation, 1998, No. 34, Art. 4083

5. Decree of the Government of the Russian Federation dated 05.10.1999 No. 1119 “On measures to prevent diseases associated with iodine deficiency” // Collection of Legislation of the Russian Federation, 1999, No. 42, Art. 5037

6. Decree of the Chief State Sanitary Doctor of 11/11/2004 No. 6 "On strengthening the state sanitary and epidemiological supervision over the production and circulation of dietary supplements" (according to the conclusion of the Ministry of Justice of Russia, it does not need state registration, letter of 11/20/2004 No. 07 / 11354-YUD)

7. Decree of the Government of the Russian Federation of May 23, 2006 No. 305 “On measures to ensure state supervision and control over the quality and safety of cereals, flour, pasta and bakery products” // Collection of Legislation of the Russian Federation, 2006, No. 22, Art. 2337

8. "The concept of state policy in the field of healthy nutrition of the population of the Russian Federation until 2010"

9. Bisaliev N.B., Karakulov S.A., Abashin A.I., Shotova O.A. Actual use of food products in preschool institutions of the Republic of Karakalpakstan. ZKGMA them. M. Ospanova, Aral Research Center for Child Nutrition of the Ministry of Health of the Republic of Uzbekistan, Regional Children's Clinical Hospital, Aktobe, Nukus.

Introduction………………………………………………………………………..3

1. Catering in kindergarten………………………………………………4

2. Drawing up menu layouts……………………………………………...8

Conclusion…………………………………………………………………….11

Literature……………………………………………………………………..12

Introduction

It is known that the state of health of the child population, the level of morbidity and mortality is directly dependent on the quality of nutrition.

Rational nutrition, which meets the physiological needs of a growing organism in nutrients and energy, ensures the normal harmonious development of the child, increases its resistance to various adverse factors, and contributes to the development of immunity to various infections. Poor nutrition, especially among children attending kindergartens, is one of the main reasons for the spread of acute respiratory diseases, an increase in the number of frequently and long-term ill children.

The study of the organization of nutrition, the sanitary and hygienic state of the catering unit within the framework of social and hygienic monitoring showed that the role of nutrition in modern conditions is significantly increasing due to the influence on the growing organism of such social factors as a sharp acceleration in the pace of life, an increase in the cognitive information received by children in the nursery - gardens and at home, involving children in physical education and other types of physical activity (rhythm, dancing, etc.).

In addition, the period of early and preschool age is characterized by the most intensive growth of the body, the rapid course of metabolic processes, the development and improvement of the functions of many organs and systems (especially nervous), motor activity, which in turn requires a sufficient supply of nutrients, which are the only source of energy for the growing organism.

1. Catering in kindergarten

The period of childhood is characterized by the most intensive processes of growth, metabolism, development and improvement of the functions of many organs and systems, especially the nervous system, and the development of motor activity. Intensive processes of growth and development, in turn, require a sufficient supply of nutrients, which are the only source of energy for a growing organism.

The energy consumption of an adult is about 45 kcal per 1 kg of body weight, in children aged 1-5 years - 80-100 kcal, in adolescents 13-16 years old - 50-65 kcal. Increased basal metabolism and energy consumption in children and adolescents require a special approach to organizing their nutrition.

Nutrition in childhood should be rational. Rational nutrition is a physiologically complete nutrition, taking into account gender, age, nature of activity. The main principles of rational nutrition are:

Compliance of the energy value of the diet with the energy consumption of the body.

Satisfying the physiological needs of the body in basic nutrients in certain quantities and ratios.

Compliance with the optimal diet that promotes the best absorption of food.

There are "Norms of physiological needs for nutrients and energy for various groups of the population" approved. Chief State Sanitary Doctor of the Republic of Belarus No. 5789-91, where the norms of energy consumption and the need for proteins, fats, carbohydrates, and minerals for various age groups are determined. So, for children of 3 years old, the daily energy requirement is 1540 kcal, in protein - 53g, fat - 53g, carbohydrates - 212g. In organized children's groups, when catering, physiological norms of nutrition are taken into account. The content of basic nutrients (proteins, fats, carbohydrates) in the daily diet should be in a certain ratio and equal to 1: 1: 4.

At the same time, the daily calorie content of the diet should be distributed as follows: breakfast - 25% of the daily calorie content, lunch - 35%, afternoon snack - 15%.

The distribution of food by caloric content throughout the day should be as follows: breakfast 25%, lunch - 35%, afternoon tea and dinner 15% each.

The nutritional norms for a child for one day at the age of 3 to 7 years with three meals a day in a children's institution (in grams) are recommended as follows:

wheat bread - 80, rye bread -40, wheat flour - 20, starch - 4,

cereals, legumes, pasta - 30, potatoes - 190, various vegetables - 200, fresh fruits - 60, dried fruits - 10, confectionery - 10, sugar - 45, butter - 20, vegetable oil - 7, eggs, pcs. - 0.5, milk, dairy products - 350, cottage cheese - 40, meat and meat products - 100, fish and fish products - 45, sour cream - 5, hard cheese - 5, tea - 0.2, cereal coffee - 2, salt - 5, yeast – 1, citric acid –0.1, bay leaf – 0.1.

According to the specified Instructions, it is recommended to combine foods and dishes correctly at each meal. So, if pickle, vegetable soups or borscht are served for lunch, then a side dish of cereals, pasta, a combined side dish, as well as a salad of vegetables or vegetables should be served for the second. In the event that cereal soups are prepared for the first, then for the second it is recommended to give vegetable dishes as a side dish.

Before lunch, it is advisable for children to take fresh vegetables or pickles (carrots, onions, garlic, tomatoes, cucumbers) in the amount of 10-50 grams, which should help increase children's appetite and better digestion.

Approximate amount of certain types of food for children from 2 to 5 years (in grams): Cereals or vegetable dishes for breakfast or dinner - 180-200, Coffee, tea, cocoa - 150, Soups, broths - 150-200, Meat or fish dishes - 60-70, Compotes, jelly - 150, Combined side dishes - 100-150, Fruits, juices - 50-100, Salads from fresh fruits and vegetables - 40-50, Rye bread (for the whole day) - 50, Wheat bread ( for the whole day) - 110.

All food products that enter preschool institutions must comply with the requirements of state standards and be accompanied by documentation (waybills, certificates) indicating their quality, timing of implementation, quantity.

The purchase or purchase of food products (meat, vegetables, fruits, honey, etc.) from individual or farm enterprises, cooperatives, gardening partnerships should be coordinated with the territorial SES.

In order to adequately provide children with B vitamins, lactic acid products must be included in the diet: kefir, acidophilic milk, fermented baked milk - at least 2 times a week at the expense of the norm for the amount of milk.

Fortification of the first and third courses of dinner with vitamin C is carried out by a nurse immediately before distribution (for a child under the age of 1 year - 30 mg, from 1 year to 6 years - 40 mg, over 6 years - 50 mg of ascorbic acid).

The most unsafe in relation to the occurrence of food poisoning are products made from minced meat and fish. Therefore, these products (cutlets, meatballs, zrazy, cue balls) must be subjected to a two-stage heat treatment: frying on the stove for 10 minutes, then processing in the oven for 10 minutes at a temperature of 220-250 degrees. Similarly, cheesecakes, fried fish in pieces, and liver should be prepared. If boiled meat, poultry is used for second courses, then after dividing them into portioned pieces, they are boiled again in the broth. Salads and vinaigrettes also require strict adherence to sanitary and technological requirements, so they are seasoned immediately before serving.

It is not allowed to cook jelly, meat salads, cold borscht, brawn, deep-fried products, creams, use cottage cheese, sour cream and flask milk without heat treatment in preschool institutions. It is allowed to use in the diet of children such dishes as pancakes with meat, with cottage cheese, navy pasta, liver pate, if they are prepared according to the technology that complies with the documents of the Ministry of Health.

Canned meat, fish or vegetables are not recommended in the diet of preschool children. Their use is permissible only as an exception in the absence of meat, fish, vegetables, and only after heat treatment for the preparation of first and second courses. Boiled sausage (such as milk, doctor's) must be subjected to heat treatment after dividing into portioned pieces.

For seasoning first courses and sauces, the method of sautéing in butter and vegetable is used. Sautéing is carried out in the stewing mode, that is, onions, carrots, roots are lowered into the heated fat and broth or water is added (to reduce the temperature to 100 degrees).

The general management of the organization of nutrition for children is carried out by the head of the preschool institution. The medical worker controls the sanitary condition of the catering unit, the conditions for storage and sale of products, the menu and the quality of food, conducts sanitary and educational work among staff and parents on rational nutrition.

The nurse of a preschool institution draws up an approximate menu layout, ensures the continuity of nutrition in the team and in the family through recommendations on home nutrition, monitors the quality of products, adherence to cooking technology, etc.

The issuance of ready-made meals is allowed only after a sample is taken by a medical worker (doctor, nurse, dietitian) or other responsible person (educator, methodologist), who is appointed by the head of the kindergarten.

The main indicators of the proper organization of nutrition for children in kindergartens are the well-being of children, the absence of gastrointestinal diseases, and low incidence in the children's team.

2. Compilation of layout menus

On the basis of the prospective menu, the nurse draws up a layout menu every day (in 2 carbon copies), which is a document for receiving products from the pantry and a work sheet for the cook on the consumption of food for dishes in separate meals.

One copy is given to the cook, the other remains with the manager, who after a day passes it to the accounting department. According to this copy of the layout menu, the accounting department writes off the products and maintains a cumulative statement for accounting for the products used for the month.

In the layout menu, the date, the total number of eating children and separately children in the institution at a given time, as well as the number of eating employees are put down. Children receiving individual meals are highlighted in a separate column. A special column lists dishes for each meal and indicates the consumption of products for their preparation.

For each dish, the yield (mass of a portion of the finished dish) is indicated in grams - per child. It is better to indicate the mass of products only in grams or only in kilograms. For example, there are 100 children in a kindergarten. For breakfast, 5 g of butter per child was prescribed for porridge, and 80 g of beef meat for a cutlet for lunch. Here the entry can be made as follows: oil - in grams - 5/500 or in kilograms - 0.005 / 0.5; meat - in grams - 80/8000 or in kilograms - 0.080/8. You can write in grams for one child, in kilograms for all (5 / 0.5), but each time you need to write it down the same way to avoid confusion. Usually in the layout menu in the column "number of products" the gross weight is fixed.

The layout menu accurately indicates the full name of the product and its variety, category, type of technological processing (meat or poultry of the 1st or 2nd category, fish with heads or fillets, dairy products with an indication of fat content, etc.). The consumption of products of the same name is determined for each dish separately, and not for all meals. For example, at lunch, the consumption of potatoes or butter is affixed to the first and second courses not as a total figure, but for each separately. The consumption of the product for the manufacture of the dish (the figure in the numerator) must correspond to the accepted recipe, file cabinet. Arbitrary discharge of products for dishes is not allowed. It leads to deviations in the composition of nutrition, is often the cause of underestimation and underestimation of calories, and sometimes veiled abuse. In practice, an undifferentiated approach to prescribing products for meals for children of different ages in a preschool institution leads to the same consequences.

For example, the first dish on the menu for children of all ages is cooked in one pot. Its output for preschool children is 250 g, for early children - 150 g, i.e., 40% less. This means that the products prescribed for all children in the same way could not be fully used up, which can be considered as prescribing additional products that are detrimental to the nutrition of children.

The layout for the preparation of a particular dish should be constant. If the required quality of the dish is not achieved according to the accepted recipe, for example, with the specified amount of cereal, the porridge turns out to be too thick or vice versa, then test cooking is carried out in the presence of a health worker.

The results of the trial brewing are documented. The act is approved by the head of the children's institution and is a valid document for the consumption of the product for this dish.

To improve the quality of dishes and diversify the menu, qualified chefs are given the opportunity to develop their own "signature" dishes. However, before preparing these dishes for children, it is necessary to taste them in the presence of the manager, doctor, nurse and staff of the children's institution. The introduction of such a dish in the menu is agreed with the doctor of the sanitary epidemiological station.

In cases where any product for the compiled menu is not delivered on time, it must be replaced with an equivalent one: protein products are replaced with protein products, vegetables - with other vegetables. So, a product containing animal proteins, such as meat, should be replaced with fish, cottage cheese, eggs. It is impossible to allow the replacement of meat and fish with flour and cereal products. In the winter-spring period, it is possible to replace fresh vegetables with pickled ones, and fresh fruits with canned, dry fruits or juices. It is not allowed to replace vegetables with cereals, milk with sour cream, compote, tea. Milk should not be replaced at all. In some cases, the use of dry or condensed milk is allowed. The replacement of products is carried out in such a way that the amount of protein and fat in the daily diet does not change. In this case, use the table of replacement products. For example, it was planned to cook a fish dish, but the fish was not delivered to the institution. In this case, a suitable meat dish is selected from the card index, taking into account the cost and, most importantly, the content of animal protein in it.

Take into account the time of its preparation. If the dish is replaced, you should immediately make an entry in the main document - the layout menu. The entry is placed at the top of the form and is certified by the signature of the head. For example: “Due to the lack of fish, I allow you to replace boiled fish with a meat dish (stewed meat). The layout for stewed meat is attached.

When compiling a menu layout, you need to take into account the daily volume of food and the mass of each dish. The amount of food should be appropriate for the age of the child

For children with individual nutrition, a correction is made in the menu layout in accordance with their need for nutrients and energy per 1 kg of the proper body weight, which corresponds to age. Young children should receive 3.5-4 g of protein and fat per 1 kg of body weight, carbohydrates - 15-16 g, 95-110 kcal, preschool children - 3-3.5 g of protein and fat, respectively, carbohydrates - 12 -15 g, 90-100 kcal.

For an overweight child, a flour dish is replaced with a vegetable dish, part of the white bread is replaced with black, the portion of porridge is reduced, instead of a potato side dish they are given cabbage containing less carbohydrates, instead of a sweet compote - an apple, etc.

The crucial point in compiling the layout menu is determining the yield of dishes. Without this, it is impossible to control the investment of products, as well as the correct distribution of food between children.

The output of each dish is noted in the menu-layout and in the menu, which is posted for parents. Moreover, in the second courses, the output of meat or fish products, garnish, sauce and other products that complement it are separately indicated. Separately record the output of dishes for children of early and preschool age.

The layout menu with a detailed indication of the output of dishes is signed by a medical worker, a cook and approved by the head of the children's institution. To determine the yield of dishes, the percentage of waste during cold processing and the change in the mass of the product during thermal processing are taken into account. Some products (meat, fish, vegetables) decrease in mass during heat treatment. For them, the mass loss is determined. Other products (cereals, pasta, flour) increase the mass, give welding, baking. These data are given in special tables that indicate the waste during cold processing: for vegetables, taking into account seasonal changes in their quality, for meat, taking into account fatness (beef of the 1st and 2nd category), for fish, depending on its type (hake , sea bass, etc.) and the method of technological processing (fish with heads, without heads, fillets).

Conclusion

Feeding children in kindergarten is a labor-intensive, multifaceted and technologically complex activity. Rational nutrition has the most direct impact on the life, growth, and health of children.

Rational nutrition of preschool children is a necessary condition for their harmonious growth, physical and neuropsychic development, resistance to infections and other adverse environmental factors. In the process of catering in kindergarten, children develop cultural and hygienic skills, good habits, and a culture of behavior is brought up.

Meals in kindergartens are provided according to approximately 10 daily menus for children aged 1 to 1.5 years, from 1.5 to 3 years and from 3 to 7 years, according to specially developed recommendations.

The high growth rate, physical and mental development of children and adolescents, combined with a significant neuropsychic load due to an intensive learning process, which, starting from the age of 3-4 years, predetermine the need for a constant intake of a complex of all essential and nonessential nutrients with food , including proteins and amino acids, fats and fatty acids, various classes of carbohydrates, including dietary fiber, micronutrients (vitamins and vitamin-like substances, mineral salts and trace elements), bioflavonoids, nucleotides, etc.

This requirement can be met only if properly organized, rational (healthy, optimal, balanced, etc.) nutrition of children in kindergartens.

Literature

1. A.S. Organization of nutrition for children in preschool institutions: A guide for the educator of children. garden / M. Education, 2003-125s.

2. Nutrition of children in preschool institutions and schools / Comp. S. G. Tabliashvili and others, Tbilisi B. 1990 - 14s

3. Approximate ten-day menus for the nutrition of children attending preschool institutions of the RSFSR. Method. Recommendations. Ladodo K.S. Belgorod B. 1997- 103 p.

4. A guide to the nutrition of a healthy and sick child / Lukushkina E. F.; Publishing house Nizhegorsk. state honey. acad. 1997 - 48s.

Feeding children in preschool institutions.

Organization of nutrition for children in a preschool institution.

In a preschool where the child spends most of the day, proper nutrition is of great importance.

Proper organization of nutrition for children in a preschool institution provides for the need to comply with the following basic principles:

compiling complete diets;

the use of a diverse range of products that guarantee sufficient content of essential minerals and vitamins;

strict adherence to a diet that meets the physiological characteristics of children of different age groups; its correct combination with the daily routine of each child and the mode of operation of the institution;

compliance with the rules of nutritional aesthetics, the education of the necessary hygiene skills, depending on the age and level of development of children;

the correct combination of nutrition in a preschool institution with nutrition at home, conducting the necessary sanitary and educational work with parents, hygienic education of children;

taking into account the climatic, national characteristics of the region, the season, changing the diet in connection with this, the inclusion of appropriate foods and dishes, increasing or decreasing the calorie content of the diet, etc .;

an individual approach to each child, taking into account the state of his health, developmental characteristics, the period of adaptation, the presence of chronic diseases;

strict observance of technological requirements for food preparation, ensuring proper culinary processing of food products;

daily monitoring of the work of the catering unit, bringing food to the child, the proper organization of nutrition for children in groups;

taking into account the effectiveness of children's nutrition.

Diet.

Strict adherence to the diet is of great importance in organizing the nutrition of children. The time of eating should be constant and correspond to the physiological characteristics of children of different age groups. Strict observance of the hours of food intake determines the development of a conditioned food reflex for a while, i.e., it ensures the production of the necessary digestive juices and good absorption of the food taken. With indiscriminate feeding of children, the food reflex fades away, appetite decreases and the normal functioning of the digestive organs is disturbed.

In children of early and preschool age, the process of gastric digestion lasts approximately 3-3.5 hours. By the end of this period, the stomach is emptied and the child has an appetite. Therefore, preschoolers should receive food at least 4 times a day with intervals between separate feedings of 3-3.5-4 hours.

The most physiological is the following diet:

Breakfast -7.30-8.30 Lunch-11.30-12.30

Afternoon snack - 15.00-16.00 Dinner - 18.30-20.00.

Some children under the age of 1.5 years, as well as weakened ones, can receive the fifth feeding in the form of a glass of kefir or milk immediately before going to bed at night at 23.00-24.00 or early in the morning.

The diet of children in preschool institutions is established depending on the length of stay of children in them. In children's institutions with daytime stay of children (for 9-10 hours), children receive three meals a day:

Breakfast - 8.30 Lunch - 12.00-12.30 Snack - 16.00

Dinner (at home) - 19.00-20.00.

Children who are on an extended day (12-14 hours) or on a round-the-clock stay receive four meals a day. At the same time, breakfast and other meals are somewhat shifted to an earlier time: Breakfast - 8.00 Lunch - 12.00 Snack - 15.30 Dinner - 18.30-19.00.

In round-the-clock groups, it is advisable for children to give a glass of kefir or milk before going to bed at 21.00.

Meal times in preschools must be strictly adhered to. Deviations from the set time may be allowed only in exceptional cases π no more than 20-30 minutes. Therefore, the heads of preschool institutions pay maximum attention to the proper organization of work in the catering unit and the timely delivery of food to children's groups. Breaks in food should not be allowed. Each new dish the child should receive immediately after he ate the previous one. Children are recommended to be at the table during lunch no more than 25-30 minutes, during breakfast and dinner - 20 minutes, during afternoon snack - 15 minutes.

One of the important points of the diet is the prohibition to give children any food in the intervals between feedings, and first of all, various sweets, cookies, buns. It is necessary to pay special attention to the attendants and parents. Even products such as fruits, berries (especially with sugar), vegetable salads are given to children only during the next meal. In order to avoid appetite disturbances, sweet juices, sweet tea, milk, kefir should not be used as a drink.

Diet for preschoolers.

The formulation of diets for children over one year of age is also based on their age-related need for basic nutrients (proteins, fats, carbohydrates) and energy. The nutrition of children of early and preschool age differs in the number of products, the volume of the daily ration and the size of single servings, as well as in the characteristics of the culinary processing of products.

Particular attention is paid to the organization of nutrition for children aged 1 to 1.5 years, since food for them requires special culinary processing. With a small number of children of this age, for them, as well as for children of the first year of life, food is prepared according to an individual menu.

A rationally compiled menu in a preschool institution is such a selection of daily ration dishes that meets the need. Children in the main nutrients and energy, taking into account the age, health status and conditions of their upbringing.

Children who are in a day care facility (9-10 hours) receive three meals a day, which provides approximately 75-80% of the daily needs of children for basic nutrients and energy. Breakfast accounts for 25% of daily calories, lunch is 40% and afternoon tea is 15% (dinner is 20% - the child receives at home).

In a preschool institution, a specific menu is compiled for each day. It is important to observe the correct ratio of essential nutrients in the diets of children, which is called the principle of a balanced diet. In the diets of preschool children, the ratio of proteins, fats and carbohydrates should be 1:1:4. Insufficient, excessive or unbalanced nutrition can have a negative impact on the child's body. With malnutrition, there is a poor weight gain, deterioration in the physical development of the child, a decrease in immunological protection, which contributes to the onset of diseases and their more severe course. With excessive nutrition - the use of large amounts of carbohydrates and fats (unbalanced, one-sided nutrition) - there is an excessive increase in body weight, the development of obesity and obesity, a number of metabolic diseases occur, changes in the cardiovascular and other body systems are noted.

Evaluation of the effectiveness of children's nutrition.

Evaluation of the effectiveness of children's nutrition is one of the sections of the doctor's work to control the proper organization of child nutrition in an institution.

The most adequate indicators of providing children with rational nutrition are such clinical and physiological parameters as a satisfactory general condition of the child, compliance of his physical and neuropsychic development with age standards, positive emotional tone, and sufficient activity.

One of the most objective indicators of the proper organization of children's nutrition is the increase in the child's body weight. Therefore, in a preschool institution, it is necessary to strictly monitor compliance with the schedule for weighing children (if a child was absent on the day when the group's children were weighed, he must be weighed upon returning to the institution). On the basis of monthly weight gain in children, the doctor evaluates the dynamics of their physical development. Measurement of height and circumference of the chest also gives the doctor the necessary information about the pace of physical development of children. These measurements are made for young children 1 time per quarter, for preschoolers - 1 time in 6 months.

In a clinical assessment of the child's health, the doctor also takes into account the condition of the skin, mucous membranes, the development of the subcutaneous fat layer, muscle and bone systems, the functional state of the gastrointestinal tract and other internal organs and systems. Sometimes the doctor resorts to laboratory tests of blood, urine, feces. The level of morbidity (especially acute respiratory and intestinal diseases) can also serve as a criterion for the effectiveness of children's nutrition: with insufficient, excessive or unbalanced nutrition, the immunity and resistance of the child's body decreases.

With proper nutrition, the child has a good appetite, active behavior, a joyful, emotional state, he willingly comes into contact with other children, staff, takes part in games and activities, his physical and neuropsychic development corresponds to age, the process of adaptation to some negative influences pass favorably, susceptibility to diseases is at a low level, in case of their occurrence it proceeds in a mild form with a minimum duration and does not give complications.

Early clinical signs of malnutrition (vitamins) include changes in the child's behavior: increased fatigue, excitability, tearfulness, nervousness, slight degenerative changes in the skin and its appendages, as well as mucous membranes can be observed. Timely detection of such conditions allows you to timely make the appropriate correction in the diet or prescribe medications to the child.

Pronounced symptoms of malnutrition are a violation of appetite, dysfunction of the digestive system, pallor, degenerative changes in the skin and mucous membranes, a decrease in the subcutaneous fat layer, a decrease in the rate of increase in body weight or weight loss, in more severe cases - growth retardation. With malnutrition in children, lethargy, physical inactivity, lack of interest in games and activities are noted. Children are easily susceptible to diseases, especially acute respiratory viral infections. Diseases in them often take a protracted and recurrent course, can give complications. As a rule, children with malnutrition constitute a group of frequently and long-term ill children.

Preservation of the optimal amount of proteins, fats and carbohydrates in the diets of children.

It is necessary to constantly strive to maintain optimal amounts of proteins, fats and carbohydrates in the diets of children and their correct ratio, avoiding violations even on certain days.

When compiling the menu, they adhere to approximate daily sets of products for feeding children in preschool institutions. Some products included in these kits are included in the child's diet daily, while other children can receive every other day or 2 times a week. So, in the menu of children every day it is necessary to include the entire daily norm of milk, butter and vegetable oil, sugar, bread, meat. At the same time, fish, eggs, cheese, cottage cheese, sour cream can be given to children not every day, but after 2-3 days, but increasing the dosage accordingly. It is necessary to ensure that within every 10 days the entire prescribed amount of products is consumed in full in accordance with the approved standards and age requirements.

When compiling a menu for feeding children in a preschool institution, the correct distribution of products during the day is observed, based on the physiological characteristics of the digestion of preschool children. So, given that foods rich in protein, especially in combination with fat, stay longer in the child's stomach and require more digestive juices for digestion, it is recommended that dishes containing meat and fish be given to Children in the first half of the day - for breakfast and lunch. For dinner, dairy, vegetable and fruit dishes should be given, since dairy and vegetable foods are easier to digest, and during sleep, digestion processes slow down.

These requirements for the preparation of the menu in preschool institutions are reflected in the approved norms of a natural set of products. There is no difference in the amount of protein-containing products for children with daytime and round-the-clock stay in a preschool institution. The difference is only in the amount of milk, vegetables, cereals, fruits. In day groups, their number is reduced compared to round-the-clock and extended stay groups.

When compiling the menu, first of all, you should consider the composition of the dinner, for the preparation of which the maximum amount of meat, fish, and vegetables is consumed. As a rule, the norm of meat is completely consumed for lunch, mainly as a second course. For second courses, in addition to beef, you can use lean pork, lamb, chicken, rabbit, offal (in the form of soufflé, meatballs, meatballs, goulash, boiled, stewed, etc.).

The choice of first courses in the nutrition of preschoolers is not limited - you can use various broths, soups on meat, fish and chicken broths, vegetarian, dairy, fruit soups.

Considering the need for the wide use of various vegetables in the diet of children, both fresh and boiled, the lunch must include a salad, mainly from raw vegetables, preferably with the addition of fresh herbs. To improve the taste, you can add fresh or dry fruits to the salad (for example, prepare grated carrots with apples, fresh cabbage salad with prunes, raisins, etc.).

As a third course, it is best to give children fresh fruits or juices, fresh berries, and in their absence, fresh or dried fruit compotes, as well as canned fruit or vegetable juices, fruit purees (for baby food).

Indispensable for the child's body - dietary fats.

Fat is an essential part of every diet. Fats have high energy potential, and also serve as a source of many biologically active substances indispensable for the child's body (polyunsaturated fatty acids, fat-soluble vitamins, etc.). Individual types of fats differ in their composition and nutritional value.

Butter is most recommended for children. It is prepared by isolating the fat fraction from cream along with a small amount of other milk constituents. Butter is a thin fat-water emulsion in its structure, which is easily digested and absorbed by the child's body. The biological value of butter is due to the content of many vitamins in it (A, D, C, group B). The industry produces various grades of butter, differing in the amount of milk fat they contain. So, Vologda oil contains about 88% fat, amateur - 78%. peasant - 73%, sandwich - 62%. Reduced fat butter contains more protein, milk sugar, and minerals.

During the warm processing of butter, some of its valuable biological qualities are lost (vitamins are destroyed, etc.). Therefore, it is better to use this product in its natural form - for sandwiches, dressing ready-made dishes.

Vegetable oils are also of great importance in the nutrition of preschool children. They contain a large amount of polyunsaturated fatty acids (linoleic, linolenic, arachidonic), which are not synthesized in the body. Vegetable oils also contain vitamins E, K, phosphatides, methionine. The latter has a positive effect on cholesterol metabolism, has a choleretic and antitoxic effect.

Sunflower, corn, olive and cottonseed oils are used in children's nutrition. The most common is sunflower oil, containing from 50 to 70% of essential fatty acids, rich in vitamin E. Vegetable oil is used mainly for dressing salads, as well as for various culinary purposes - frying vegetables, fish.

Margarine is a fatty product made from specially processed vegetable oils and milk with the addition of sugar and salt. At least 10% butter is added to creamy margarine. Margarine contains about 80% fat.

In baby food, margarine can be used in limited quantities for cooking and culinary products.

Refractory animal fats (lamb, beef, lard, etc.) are not recommended for children.

The correct ratio of fats of vegetable and animal origin in the diet of a child.

For preschool children, the most optimal is the content of vegetable fats in the amount of 20-25% of the total amount of fat in the diet.

The lack of fat in the diet of a child adversely affects his growth and development, leads to a decrease in protective forces, the development of disorders of the skin and mucous membranes. An excess of fat is also harmful, since in this case digestion processes worsen due to inhibition of the activity of the digestive glands, the body's resistance decreases, and protein absorption is disturbed.

Carbohydrates are the main energy material. They are also part of the cells and tissues, take part in the metabolism. In their presence, the use of proteins and fats is improved.

Carbohydrates are usually divided into simple (monosaccharides) and complex (disaccharides, polysaccharides). Monosaccharides include glucose, fructose, galactose; to disaccharides - sucrose, lactose (milk sugar), maltose (malt sugar). They have a sweet taste, dissolve easily in water, and are quickly absorbed. Fruits and berries are sources of fructose and glucose. Starch, glycogen, fiber, pectin and insulin are classified as polysaccharides.

Fiber is of great importance in the nutrition of a child. Although the nutritional value of fiber is low, it plays an important role in the regulation of intestinal activity, prevents constipation, enhances bile secretion, normalizes beneficial intestinal microflora, and stimulates the release of cholesterol.

No less important are the pectin substances contained in vegetables and fruits. Pectins are able to envelop the intestinal mucosa, thereby protecting it from mechanical and chemical irritation. They bind and remove chemical and putrefactive substances from the body, cleansing the human body.

With insufficient intake of carbohydrates from food, the digestibility of individual food ingredients is disturbed, digestion processes worsen. With excessive consumption of carbohydrates, there is an increased formation of fat, which is deposited in the subcutaneous tissue. With an increased amount of carbohydrates, the child's resistance to infectious agents decreases, and it becomes possible to develop diabetes mellitus.

The need for carbohydrates is approximately the same in all age periods of preschool childhood. In the first year of life, children should receive 12-14 g of carbohydrates per 1 kg of body weight per day. The amount of carbohydrates in the daily diet of children older than one year should be approximately 4 times the amount of protein. Thus, in children from 1 year to 7 years, the correct ratio of proteins, fats and carbohydrates should be 1: 1: 4.

The largest amount of carbohydrates is found in bread, cereals, potatoes, fruits and flour products. For preschool children, the body's need for carbohydrates is best met by vegetables and fruits.

The qualitative composition of food, as a necessity for the proper development of the child.

The above features of the growth and development of children in different age periods determine their different needs for basic nutrients and energy.

Food is the only source with which the child receives all the substances necessary to build his cells and tissues, and the energy that provides motor activity, maintaining body temperature, the functioning of internal organs and the nervous activity of the child. If nutrition is built incorrectly and nutrients enter the child's body in insufficient quantities or in the wrong ratio, then the physical and mental development of the child is delayed, and disturbances occur in the structure and function of its organs.

Proper nutrition provides for the intake of the necessary nutrients in the child's body in sufficient quantities and in the correct ratio that meets the physiological needs of a growing child's body. Food substances that supply the body with energy are proteins, fats, carbohydrates.

Proteins are the main plastic material for the construction and constant renewal of tissues and cells. Proteins are used to build red blood cells (erythrocytes) and hemoglobin, the formation of important biological compounds - enzymes and hormones. The need for protein in preschoolers is higher than in adults.

The need for protein is highest in the first year of life. Depending on the type of feeding (natural, mixed, artificial) and on the qualitative composition of food (adapted and non-adapted mixtures, the amount of complementary foods, etc.), the need for protein in children under one year old ranges from 2.5 to 4 g per 1 kg of body weight per day. Children aged 1 to 7 years should receive 3-4 g of protein per 1 kg of body weight per day. At the same time, the need for protein in an adult is only 1.5-2 g per 1 kg of body weight per day.

However, it should not be assumed that the more protein a child gets, the better. It has now been proven that excess protein can adversely affect metabolism, kidney function, and also increases the child's susceptibility to allergic diseases.

The child is sensitive not only to the quantity of proteins, but also to their quality. In the gastrointestinal tract, food proteins are broken down into amino acids, which are absorbed into the bloodstream and converted into human-specific cell and tissue proteins. Protein contains essential and non-essential amino acids. Essential amino acids are vital to the body, although they are not formed in it, but come only with food.

Of particular value are proteins of animal origin contained in meat, fish, eggs, milk, cottage cheese.

Valueproteinovdairy productsforthe body of a young child.

This is due to the fact that they contain in their composition important amino acids necessary for this age, and are also easily digested in the stomach and intestines of the child and are well absorbed by the body. For children in the first months of life, mother's breast milk is the most complete food. It fully satisfies the child's need for proteins and essential amino acids.

It is important that in the daily diet of the child there is the correct ratio of proteins of plant and animal origin.

Proteins of plant origin are more difficult to digest and assimilate by the body. However, with the right ratio of animal and vegetable proteins in the diet, the digestibility of the latter increases, which makes it possible to ensure the optimal balance of amino acids in the child's body. To this end, it is recommended to provide the right combination of products in dishes. For example, the nutritional value of meat increases when it is combined with side dishes of potatoes and vegetables, milk - with bread and cereals.

The smaller the child, the more animal proteins he needs. For children in the first months of life, animal proteins should make up about 100% of the total amount of proteins in the daily diet, by 6 months their share may decrease to 90%, by a year - up to 75%. Children aged 1 to 7 years should receive at least 65% animal protein.

Fats are one of the important components of the cell. They provide the main energy expenditure of the body, affect the function of the cardiovascular and central nervous systems, digestion processes, improve the use of other nutrients - proteins, vitamins and mineral salts. Especially important is the role of fats as carriers of fat-soluble vitamins A, D, E, K.

The need for fats is especially great in the first months of life, then it gradually decreases. In the first year of a child's life, the need for fats (per day) is: at 1-3 months - 7-0.5 g per 1 kg of body weight, at 4-6 months - 6.5-6 g, at 7-9 months - 6-5.5 g and by the end of the year of life - 5 g per 1 kg of body weight. In children older than one year, the need for fat approaches the need for protein (4 g per 1 kg of body weight). The correct ratio of these components is defined as 1:1.

Of great importance for the normal development of the child are vegetable fats rich in biologically active polyunsaturated fatty acids. Their number in the daily diet of a child older than a year should be approximately 15-20% of the total amount of fat. Given the high biological value of vegetable fats, they are currently being introduced into all adapted milk formulas used for artificial feeding of children deprived of breast milk.

The main source of polyunsaturated fatty acids are vegetable oils - sunflower, corn, cottonseed. The value of vegetable fats is due to the content of phosphatides (lecithin) in them, which have a great influence on the activity of the liver, the state of the nervous tissue. Lecithin is also rich in buckwheat, green peas, eggs, dairy products.

The main food groups in the children's menu.

Each food used in baby food has its own nutritional value. Some products are absolutely necessary for the child's body and should be included in the child's diet daily, others can be used 2-3 times a week. Some products are used in baby food only after special cooking.

Milk is an essential and indispensable product of baby food. In terms of its chemical composition and biological properties, it occupies an exceptional place among animal products used in the nutrition of children of all age groups.

Milk contains complete proteins, rich in essential amino acids, mineral salts, vitamins B6, Bl2, A, D, E in sufficient quantities. Cow's milk fat is a thin emulsion that is easily absorbed by the child's body.

Sour-milk products, which differ from fresh milk in a number of properties, are widely used in baby food. In the process of sour-milk fermentation, they are enriched with vitamins B6 and Β12, acquire pronounced antibiotic properties, and prevent putrefactive processes in the intestine, since the lactic acid bacteria contained in them displace the pathogenic flora. Lactic acid products stimulate the secretion of digestive juices and bile, significantly improving digestion. Therefore, they are especially useful for children who are weakened, with an unstable stool. In baby food from fermented milk products, kefir is most widely used. One-day kefir has a laxative effect, two-three days - fixing.

Cottage cheese is an easily digestible product rich in complete protein, phosphorus, calcium and potassium. Cottage cheese is widely used for the additional introduction of protein to debilitated children, with malnutrition, with reduced appetite, as it allows them to give the child good nutrition in a small amount of food.

In baby food, fat cottage cheese is used, containing 18-20% fat, semi-fat (9%) and fat-free.

Highly nutritious dairy products include cheese, which is a protein-fat product in which proteins and fats retain the properties of natural milk. Mild varieties of cheese are useful for children; processed cheeses can also be used.

Cream and sour cream are dairy products enriched with fat (10, 20 and 30%). In baby food, they are used to improve the palatability of dishes and enrich the diet with fat. Cream is often used to supplement fat and protein in young children who are lagging behind in physical development.

Nutrition of children in the period of adaptation to a preschool institution.

Admission to a preschool institution for each child is accompanied by certain psychological difficulties associated with the transition from the usual home environment to the environment of the children's team. The younger the child, the more difficult it is to endure this transition. The period of adaptation to a preschool institution for different children lasts from 3 weeks to 2-3 months and is often accompanied by various disorders in their health.

During this period, in young children, appetite may decrease, sleep is disturbed, neurotic reactions are observed (lethargy or increased excitability, emotional instability, vomiting, etc.). As a result, many children have reduced resistance to adverse environmental factors, and increased susceptibility to infectious diseases. Often, the period of adaptation in children is significantly reduced body weight, delayed motor and neuropsychic development.

It is important even before the child enters a preschool institution to carry out the necessary work with parents to prepare the child for education in a children's team. This work is carried out more directly and concretely by the staff of the institution where the child enters. Parents are introduced to the conditions of life and upbringing of the child in kindergarten, with the daily routine, the peculiarities of the nutrition of children in the institution, they are recommended to parents to try to bring the diet and composition of the child's diet closer to the conditions of the children's team.

In the first days of a child's stay in a children's institution, one cannot drastically change the stereotype of his behavior, including his established eating habits. The child should not be offered dishes that are unusual for him. If he has any special eating habits (even negative ones), do not try to change them right away. For example, if a young child is accustomed to receiving kefir or milk through a nipple, at first it is necessary to feed him from a nipple and only after getting used to the team teach him to drink from a cup.

If the child does not know how or does not want to eat on his own, the teacher or junior teacher feeds him for the first time. Some children who are difficult to get used to the team can be fed at a separate table or after the rest of the children have finished eating.

If a child refuses to eat, in no case should you force-feed him: this will further worsen the negative attitude of the baby to the team. In these cases, you can allow the mother or another person close to the child to feed him in a group or give him home for 1-2 days.

To increase the body's defenses, children during the adaptation period are given lighter, but complete and enriched with vitamins and minerals food, they are offered juices or fruit purees with meals, and sour-milk drinks are more often used. You can mask some dishes with those foods that the child eats more willingly. From a conversation with parents, the teacher finds out what kind of food the child eats most willingly.

Usually, children enter preschool institutions in the autumn, when there is the greatest risk of occurrence and spread of acute respiratory diseases in the team. During this period, it is rational to give children a course of vitamin therapy, especially vitamin C, which increases the resistance of the child's body to various adverse factors, including infectious agents.

It is important to establish a close relationship with the parents of newly admitted children. It is necessary to inform them daily about the behavior of the child, his appetite, about what foods and dishes the child did not receive during the day, to give specific recommendations on feeding the child at home.

Features of nutrition of children in the summer.

In the summer, especially when a preschool institution operates in the countryside, the most optimal opportunities are created for health-improving work in the children's team. Children spend most of their time in the fresh air, take long walks, do hard work, working in the garden, in the garden; various hardening procedures are carried out with them more actively, they increase the load during physical education classes.

All this is associated with increased energy consumption and requires an increase in the calorie content of the daily diet of children.

To meet the increased nutritional and energy needs of children, dietary changes must be made.

Firstly, the calorie content of children's nutrition in kindergarten must be increased by about 10-15%, which is achieved by increasing the amount of milk (mainly in the form of fermented milk drinks that have a beneficial effect on the child's body), as well as fresh vegetables, fruits and berries.

Secondly, the biological value of children's diets and the summer period is increased through the use of fresh herbs enriched with vitamins and microelements. In summer, children's diets include both garden and wild greens: dill, parsley, sorrel, nettle, green onions, spinach, lettuce. In addition, various berries grown in the kindergarten or collected in the forest can be included in the nutrition of children. This makes the children's food not only more complete, but also gives the dishes a more attractive appearance, stimulates the appetite (on hot summer days, it often worsens in children).

In the summer, in many preschool institutions, especially those located in areas with a hot climate, some change in the diet is practiced: lunch and afternoon tea change places, which is more physiologically justified. Lunch is postponed to the time after daytime sleep. In the hot afternoon, when children's appetite is sharply reduced, they are offered easier meals in the form of a second breakfast, consisting of fermented milk products, juices, fruits, and berries. Children rested after a nap and hungry after a light second breakfast do well with lunch at 4 pm.

In the summer, in the heat, the need for fluid increases in children. This must be remembered and always have a sufficient amount of drink in stock. Drinking is offered to children in the form of fresh boiled water, rosehip decoctions, vegetables, unsweetened juices.

Drinking is recommended to be given to children after returning from a walk and before carrying out water hardening procedures. When organizing long excursions, educators must take with them a supply of drink (boiled water, unsweetened tea) and cups according to the number of children.

Vegetables, fruits, berries, herbs

A special place in baby food belongs to vegetables, fruits, berries and herbs. These products have excellent taste qualities, are a rich source of vitamins, minerals, organic acids, aromatic and tannins. Fiber is a valuable component of fruits and vegetables. It increases the motor and secretory functions of the intestine and contributes to the normal course of digestion processes. Aromatic substances and organic acids, which are rich in many vegetables, fruits and berries, stimulate the secretion of the digestive glands and increase their enzymatic activity. Therefore, vegetable and fruit snacks, salads are recommended to be given before the main meal to stimulate appetite.

Most fruits and vegetables contain little protein, and their amino acid composition is much poorer than the amino acid composition of animal proteins. At the same time, when using vegetables, fruits, greens, the digestibility of proteins in other products (meat, bread, cereals) is significantly improved. For example, the average digestibility of protein in dishes consisting of meat, bread, cereals, pasta, without vegetables is about 70%, and with the addition of vegetables it rises to 85%.

Vegetables and fruits contain a large amount of carbohydrates, which are represented by various sugars: glucose, fructose, sucrose, maltose, starch. The latter is especially abundant in potatoes, green peas, and bananas.

A valuable quality of vegetables and fruits is the presence in them of special pectin substances, which have the ability to swell and form a loose mass in the intestines, which helps to cleanse the intestines. It is believed that pectin substances also have bactericidal properties and promote tissue epithelization. Apples, carrots, parsley, potatoes are rich in pectin. Tannins (tannin) contained in a number of fruits and berries also have anti-inflammatory and disinfectant effects. Tannins are found in fruits and berries that have an astringent, tart taste (mountain ash, bird cherry, quince, pomegranates, pears, dogwood, etc.).

Vegetables and fruits also have phytoncidal properties. It has been established that plant phytoncides have a pronounced bactericidal effect and increase the body's immunological reactions.

Vegetables, fruits, berries and herbs are the main carriers of minerals and vitamins that a child receives with food. The mineral composition of vegetables and fruits is characterized by a high content of potassium and a low content of sodium, which determines their diuretic effect, often used for medicinal purposes. Especially rich in potassium salts are potatoes, apricots, peaches, rhubarb, black currants, spinach, cabbage, and green onions.

Cauliflower, tomatoes, beets, carrots contain iron and cobalt salts. Stone fruits contain a lot of iron and copper. Spinach, quince, dogwood, apples, blueberries, pears are also rich in iron. Bananas and oranges contain iodine.

Vegetables and fruits and their proper preparation.

Vegetables are the main carriers of vitamins and minerals. However, with improper cooking, a significant part of these substances necessary for the child is lost.

Vegetables are thoroughly washed before cooking (with significant contamination - with a brush), then cleaned, removing the peel as thinly as possible. Boil vegetables and a minimum amount of water, which then should also be used to prepare the dish.

For vegetable purees, salads, vinaigrettes, it is better to soar vegetables in their skins, steamed. Boil vegetables only until cooked: new potatoes, cabbage, carrots - 25-30 minutes, beets - 1-1.5 hours.

To prepare salads from raw vegetables, they must be thoroughly cleaned, washed in running water, poured over with boiling water, then finely chopped or grated (for young children), seasoned with vegetable oil. Salads are prepared immediately before use. Peeled and chopped vegetables and greens should not be left in the air for a long time, as vitamins are destroyed in them under the influence of oxygen. Peeled vegetables should not be left in water for a long time (more than 1-1.5 hours): vitamins and mineral salts are washed out.

From various boiled and mashed vegetables, you can, like π from cereals, cook cutlets, meatballs. To do this, the vegetable mass is mixed with a raw egg, thoroughly mixed, cut, fried on both sides and baked in the oven.

When cooking vegetable casseroles, cutlets, meatballs in dishes, the amount of vitamin C is sharply reduced. Therefore, the preparation of such dishes can be recommended in the winter-spring period, when the quality of vegetables is significantly reduced and the content of vitamin C in them is practically reduced to zero. In summer and autumn, vegetables are rich in vitamins and it is better to give them to children raw or boiled.

Fruits and berries are given to children mainly in raw form (salads, mashed potatoes, natural berries, fruits). To prepare salads or mashed potatoes, fresh ripe fruits and berries are sorted, washed, peeled if necessary, cut into pieces or grated. It is necessary to clean and cut (rub) fruits and berries immediately before feeding children, it is better right in the group. Otherwise, the nutritional value of these products will be significantly reduced.

In the diet of children, you can use frozen fruits and berries, as well as dry and canned. Dry fruits are thoroughly washed, poured with cold water and brought to a boil, and then infused for 2-3 hours. The finished compote is fortified before being distributed to groups. Vitamins are poorly preserved in frozen fruits, so compotes can also be prepared from them.

Hot and spicy seasonings (horseradish, mustard, vinegar, pepper) are not used for cooking in preschool institutions. To improve the taste of food, it is recommended to use fresh herbs, green onions, garlic, rhubarb, sorrel, which are rich in vitamins, as seasonings.

Vitamins play an important role in a child's nutrition..

Vitamins are biologically active substances that play an important role in the life of the body. They are regulators of metabolic processes, increase the body's resistance, are closely related to the processes of growth and development, participate in the processes of hematopoiesis and oxidative reactions of the body. Vitamins are not synthesized in the body or are synthesized in small amounts and therefore must be ingested with food. With insufficient intake of them, the so-called phenomena of hypovitaminosis or beriberi may occur. Signs of beriberi develop in the absence of individual vitamins in food, hypovitaminosis - with a decrease in their intake. This may be the result of their reduced content in foods, for example, in the winter-spring period, or with improper cooking, when vitamins are destroyed. The cause of hypovitaminosis can be any intestinal disease in which the absorption of vitamins is impaired.

Common signs of hypovitaminosis are reduced performance, increased fatigue, and reduced resistance to disease.

Vitamins are divided into two groups: water-soluble (water-soluble) and fat-soluble (fat-soluble).

Water-soluble vitamins include ascorbic acid, thiamine, riboflavin, niacin, pyridoxine, cyanocobalamin, folic and pantothenic acids, biotin.

Fat-soluble vitamins include retinol, ergocalciferol, and tocopherol. Check out a brief description of some vitamins.

Vitamin C (ascorbic acid) is of great importance for the body. It takes part in redox processes, in protein, carbohydrate and mineral metabolism, activates the action of certain enzymes and endocrine glands, plays a role in the biosynthesis of steroid hormones, promotes the growth of tissues and cells. Thanks to ascorbic acid, the body's resistance to the harmful effects of the external environment, and especially to infectious agents, increases.

With insufficient intake of vitamin C, lethargy, malaise, snottyness occur, and a predisposition to the development of infectious diseases appears. With a more pronounced deficiency of ascorbic acid, hemorrhages appear in the skin, mucous membranes, fragility of blood vessels and a tendency to bleeding increase.

The main sources of vitamin C are greens, fresh vegetables, potatoes, fruits, berries.

Vitamin C is unstable and easily destroyed by sunlight, heating and storage. However, in such berries and fruits as blackcurrant, citrus fruits, ascorbic acid is preserved even in winter. Vitamin C is well preserved in vegetables, berries and fruits when they are quickly frozen. It is important to properly cook foods containing this vitamin: vegetables and fruits cannot be kept cut or in water for a long time; you need to cook them in an enameled bowl under a lid, laying in boiling water.

Vitamins group B.Andx importance for the development of the child's body.

Vitamin B1 (thiamine) plays an important role in protein, fat and carbohydrate metabolism. It is of great importance in ensuring the functional state of the digestive and central nervous systems.

With insufficient intake of vitamin Β1, changes occur in the intestinal and nervous systems, fatigue increases, and muscle weakness is noted. In young children, appetite decreases, regurgitation, constipation, and bloating occur. There is a decrease in the body's resistance, increased susceptibility to diseases.

Vitamin B1 is found in rye bread, yeast, cereals (buckwheat, oatmeal, millet), legumes, wheat bread, liver, kidneys, heart.

Vitamin B2 (riboflavin) is part of a number of enzymes, participates in the metabolism of carbohydrates, proteins and fats, plays an important role in the functional state of the central and autonomic nervous systems, is important for the growth and development of the body, promotes better absorption of food, and has a beneficial effect on liver function , gastrointestinal tract.

Vitamin B2 ensures the normal condition of the skin and mucous membranes, stimulates hematopoiesis. With insufficient intake of vitamin B2 in children, there is a drop or stop in weight gain, growth, weakness, fatigue, often there are changes in the mucous membrane of the eyes and in the oral cavity in the form of ulcers, redness, stomatitis, glossitis. Dryness, peeling, cracks in the corners of the mouth appear on the skin. Symptoms from the mucous membrane of the eyes may appear - lacrimation, conjunctivitis, photophobia, anemia occurs, resistance to infections decreases.

Vitamin B2 is found in significant quantities in animal products: meat, liver, eggs, yeast (beer and baker's), milk and dairy products, cheese, cottage cheese, legume pods, cauliflower, green onions, peppers.

Vitamin PP (niacin, or nicotinic acid) plays an important role in the processes of cellular metabolism, regulates vascular tone, and affects hematopoiesis.

With a lack of vitamin PP, there are disorders of the gastrointestinal tract, inflammatory changes in the skin, the mucous membranes of the oral cavity and tongue are affected, the nervous system is disturbed: the child becomes irritable, restless, suffers from insomnia, polyneuritis.

Vitamin PP is found in meat, fish, offal (kidneys, liver, heart), yeast, mushrooms, bread, potatoes, buckwheat.

Vitamin (pyridoxine) is part of numerous enzymes associated with the metabolism of amino acids. With insufficient intake of vitamin B6, children experience increased excitability, irritability, and a convulsive syndrome may develop. In some children, a lack of vitamin B6 manifests itself in the form of lethargy, apathy, decreased appetite. Often there are changes on the skin in the form of dry eczema. The function of hematopoiesis suffers, the number of leukocytes in the blood often decreases.

Vitamin B6 is found in meat, liver, fish, egg yolk, vegetables, legumes, fruits, yeast.

ATitamines - B12, A, D, E

Vitamin B12 (cyanocobalamin) is necessary for normal hematopoiesis, has a great influence on protein metabolism, plays a role in carbohydrate metabolism. With a lack of vitamin B12, anemia is observed, disorders of the gastrointestinal tract appear.

Vitamin B12 is found in meat, offal, egg yolk, milk, and cheese. In small quantities, it can be formed by the intestinal microflora.

Vitamin A (retinol) takes part in protein synthesis, lipid metabolism, is closely related to the processes of normal growth of children, increases the body's resistance to infections, affects the condition of the skin, mucous membranes, and is involved in the formation of visual pigment.

With insufficient intake of vitamin A, resistance to diseases decreases, growth slows down, dryness of the skin and mucous membranes is noted, vision decreases, especially at dusk.

Vitamin A is found mainly in animal products: liver, egg yolk, butter, cream, sour cream, milk.

Vitamin D (ergocalciferol) regulates the exchange of calcium and phosphorus, stimulates the growth of bone tissue. With a lack of vitamin D, symptoms of rickets occur (the formation of bone tissue is disturbed), deformation of the bones is observed due to a decrease in the content of minerals in them, lethargy is observed, muscle tone decreases, sweating, irritability, tearfulness occurs, belated teething occurs.

Excessive intake of vitamin D also has a harmful effect on the child's body. In this case, intoxication, decreased appetite, pallor and dryness of the skin, a tendency to constipation, and changes in the kidneys may occur.

Vitamin D is found in animal products: cheese, butter, egg yolk, liver, especially cod liver, some varieties of fish - halibut, salmon, tuna, etc. Daily consumption products do not satisfy the need for this vitamin in young children. Therefore, to prevent the development of D-hypovitaminosis, young children are prescribed vitamin D in the form of pharmaceutical preparations.

Vitamin E (tocopherol) has a pronounced antioxidant effect. Under the influence of vitamin E, there is an improvement in the processes of absorption and assimilation of vitamin A and its deposition in the liver. Vitamin E plays an important role in the activity of the central nervous system, increases the resistance of erythrocytes to hemolysis, and maintains normal capillary permeability.

With a lack of vitamin E, muscle weakness, anemia, and lethargy are observed.

Vitamin E is found mainly in the green parts of plants, lettuce, spinach, cabbage, green peas, as well as in wheat, oats, meat, liver, eggs, breast milk, vegetable oils. There is little vitamin E in cow's milk and animal fats.

The requirement of preschool children for vitamins is also higher than that of adults.

Trace elements and their importance in the regulation of metabolic processes in the body.

Iron promotes the transfer of oxygen to cells and tissues, plays an important role in the processes of hematopoiesis, is an integral part of hemoglobin, and participates in redox processes that occur intensively in a growing child's body. The absorption of iron is greatly influenced by the type of compound with which it enters the body (organic or inorganic iron compound). Iron is best absorbed from animal products. Iron absorption also depends on the accompanying food ingredients.

Ascorbic, citric acids, proteins, some amino acids, as well as a combination of animal and vegetable products increase its absorption. In a mixed diet consisting of animal and vegetable products, about 15% of iron is absorbed.

The largest amount of iron is found in offal (liver, tongue), meat, egg yolk, fish, as well as in some cereals (oatmeal, pearl barley, buckwheat), in green parts of plants and fruits.

Copper takes an active part in the processes of hematopoiesis. It promotes the formation of red blood cells and hemoglobin. Copper deficiency in the body leads to anemia, growth retardation.

Among the foods richest in copper are legumes, buckwheat and oatmeal, liver, eggs, and fish.

Manganese is found in all tissues of the body, especially bone. It is an integral part of oxidative enzymes, increases the intensity of fat utilization in the body, has a hypocholesterolemic effect, and affects hematopoiesis.

Manganese is found in plant products (wheat, rice, legumes, parsley, sorrel, dill, beets, pumpkin, cranberries, raspberries, black currants).

Cobalt plays an important role in the process of hematopoiesis, stimulates the absorption of iron, is part of vitamin B12.

Cobalt is found in kidneys, liver, fish, milk, legumes, cereals, beets, gooseberries, black currants, raspberries, pears.

Iodine is a component of the thyroid hormone, which helps to increase the body's defenses. It is found in large quantities in seafood.

Fluorine is part of the dental tissue, plays a role in bone formation. They are rich in seafood, meat, bread.

Insufficient intake of trace elements with food leads to various disorders in the child's body. Thus, a lack of cobalt, copper, manganese causes anemia, fluorine - dental caries, iodine - dysfunction of the thyroid gland, zinc - a violation

The need of preschool children for minerals is relatively higher than that of adults.

Nutrition for childrenher with reduced appetite.

When feeding these children, it is especially important to follow the recommended age portions, take into account individual tastes and habits. Too much food can only scare the child away from eating and lead to an even greater decrease in appetite.

You should not force-feed the baby, entertain him with toys, pictures, tell stories, etc. With distracted attention, the child's production of digestive juices is inhibited and the food reflex is suppressed.

Children with poor appetite can be offered small amounts of water or fruit juice with meals so that they can drink solid food. In some cases, the child may be offered a second course first so that he can eat the more nutritious part of the meal before he loses interest in food.

When feeding a child with a poor appetite, his tastes and habits are taken into account: one must try to give him the most favorite dish, ordering it in the kitchen if necessary. Such a child is patiently accustomed to other useful products. Sometimes it is allowed to mix the most nutritious dish (meat, egg, cottage cheese) the child needs with fruit puree, juice or other product that the child likes. Older children in an accessible form explain the need to first eat this or that dish or part of it, praise the child if he ate everything without a trace.

With a child, one should not talk about his poor appetite, selective attitude to certain dishes, intolerance to them, etc.

A special approach is necessary for children who are overweight, prone to obesity and who have developed obesity. In the absence of attention from educators, such children often overeat.

Usually during feeding they are combined and seated at separate tables so that they do not feel offended if they are limited in nutrition.

For example, children are not given wheat bread, but rye bread, and not only for lunch, but also for breakfast and dinner. In the afternoon, if all children receive pastries, cookies or waffles, they are replaced with some vegetable dish (vegetable stew, casserole) or unsweetened fruits, you can simply give a piece of black bread to milk or kefir. If possible, fatty yogurt and cottage cheese are replaced with fat-free ones and given without sugar.

During lunch, children who are prone to obesity are offered a double portion of salad, at the same time, the amount of soup is reduced by half, and the amount of side dish is also reduced, especially if it is made from cereals, pasta or potatoes. Cereal garnish is best replaced with vegetable or raw vegetable salad. If for breakfast, lunch or dinner the menu includes dishes that stimulate appetite (herring, mincemeat, caviar, broth), then it is better not to offer them to children prone to obesity.

When jelly or compote is given as a third course, it is better to offer unsweetened juice or rosehip broth to children prone to obesity.

If an overweight child refuses a meal or undereats his portion, do not insist that he eats everything to the end. When such children sit at a separate table, they will not affect those who suffer from reduced appetite.

Observing obese children during feeding, attention is drawn to the pace of their eating. Hasty eating is not allowed. Children should eat slowly, chewing food thoroughly and taking small breaks between individual meals. They will feel full sooner than if they eat in a hurry and eat smaller amounts of food.

Holding holidays, birthdays of pupils, days of the Union republics in preschool institutions is of great importance. Children prepare a festive dinner or offer an unusual, interesting dish for an afternoon snack. It is better to cook as many dishes as possible from vegetables, fruits, berries, and not resort to the standard distribution of gifts, which include any sweets (sweets, cookies, waffles), but at best Give an apple or an orange.

Rational nutrition of childrenfrom the hutprecise weight.

Usually such children are calm, phlegmatic, avoid noisy outdoor games. They cause little concern to educators, and they do not pay enough attention to them. Obese children should be involved in vigorous activity, encouraged to be more active during physical exercises, walks, games, competitions, etc.

Parents are advised to organize outdoor activities on weekends and holidays (hiking, excursions, ski trips, etc.), and in the evening, limit children's viewing of television programs, replacing them with outdoor walks. Parents can also be advised to involve their children in housework as early as possible, performing feasible tasks related to active movements.

Despite the fact that morning hygienic gymnastics is carried out in a preschool institution, it is useful for overweight children to do morning exercises at home with their parents, preferably in the fresh air. If the kindergarten is located at a distance of 2-4 stops from home, you should not use public transport, it is useful to walk this distance on foot. So the child will receive a certain physical activity.

In the recommendations for parents on the composition of home meals, they should be advised to use mainly vegetables (salads and vegetable oil) and dairy products. The last meal should be no later than 2 hours before bedtime.

Considering that overweight children are recommended more frequent meals (but in correspondingly smaller quantities), parents can be advised to give such a child a light breakfast in the morning (a glass of kefir, rye bread, an apple), informing the teacher about this. Accordingly, the teacher reduces the nutritional value of the breakfast received by the child in kindergarten.

At home, it is also recommended to use wheat bran. The nurse in the preschool can give parents the appropriate instructions with recipes and methods for preparing various meals using wheat bran. Particularly useful are dishes that can replace confectionery (cookies, cakes) and sweet third courses (jelly, drinks, etc.).

Pasta and confectionery. Sugar.

Pasta is rich in carbohydrates and is easily absorbed by the body due to its low fiber content. They contain a fairly large amount of vegetable protein (10.4%), but are relatively poor in minerals and vitamins. Therefore, pasta is not recommended to be used very often for baby food. It is advisable to use enriched pasta, which contains milk proteins, whole or skimmed milk, eggs, vitamins. For the youngest children, pasta grains are produced, enriched with milk protein with vitamins and an iron preparation.

Pasta in baby food is used as a side dish and for seasoning soups. You can cook milk porridges and soups from pasta grits.

Legumes (peas, beans, beans, lentils) are rarely used in the nutrition of children, especially at an early age: they contain a lot of fiber, are poorly absorbed and digested. At the same time, legumes are rich in vegetable protein (for example, split peas contain 23% protein), minerals and B vitamins.

In baby food, legumes are used mainly for soups, less often as a side dish and in salads.

Sugar and confectionery - a source of energy

Sugar has a high energy value and is easily digested. Adding sugar to food improves its taste and improves digestibility. However, excess sugar is harmful to the child's body, as it reduces appetite, can cause metabolic disorders, excess water retention in the body, and excessive weight gain. Sugar is almost a pure carbohydrate.

Bee honey is a high-calorie product rich in carbohydrates (80.3%), which are easily digestible. In addition to carbohydrates, honey contains minerals, vitamins, a number of organic acids and enzymes. Honey is recommended to be used in the nutrition of children, partially replacing sugar, but for some children suffering from allergic diseases, honey is contraindicated.

From confectionery products in baby food, various jams, preserves, marshmallows, marmalade, low-fat varieties of cookies, waffles can be used. However, the excessive inclusion of these products in the diet of children leads to metabolic disorders, reduces appetite. Children, especially young children, should not be given chocolate and chocolates: they contribute to the appearance of exudative diathesis.

food aesthetics.

Of great importance in the process of feeding is everything that includes the concept of "aesthetics of nutrition".

During his stay in a preschool institution, the child learns to behave properly at the table, use utensils (spoon, knife, fork), acquires certain nutritional skills.

Issues of nutritional aesthetics should be given attention, starting with groups of young children. The earlier the correct eating habits are formed in the child, the more firmly they will be fixed and become a habit.

It is important that the child develops a positive attitude towards food intake so that by the time of feeding he is not irritated or tired. To do this, educators should take care of creating a calm environment in the group. Before eating, you should avoid noisy games, strong impressions that can slow down the production of digestive juices in children and suppress the food reflex.

20-30 minutes before the next meal, children return from a walk or stop classes and games. This time is used to create a certain mood in children, conducive to eating.

Before eating, children put their clothes in order, wash their hands thoroughly, the attendants (starting from 1.5-2 years old) take part in the table setting. Each child has a permanent seat at the table. Tables and chairs must be appropriate for the height of the child and be marked accordingly.

During feeding, it is important to create a good mood in children. To do this, in a preschool institution it is necessary to have beautiful, comfortable, stable dishes, appropriate in volume to the age of children, cutlery. Tables are covered with tablecloths or napkins, vases with flowers are placed. Dishes are nicely presented, not very hot, but not cold either. To decorate dishes, it is desirable to use fresh herbs, brightly colored vegetables, fruits.

In the process of feeding, the teacher should not rush the children, distract them with extraneous conversations, comments. During feeding, children are told about the pleasant appearance, taste, smell of food, its usefulness, they try to focus the attention of each child on food. It is necessary to monitor the behavior of children at the table, to observe cleanliness and tidiness, to teach them to chew food well, not to swallow it in large pieces, to eat everything that is offered.

Compliance with hygiene requirements by children is one of the duties of the educator during the feeding process. This is especially important in groups of young children, when skills and habits are actively formed and consolidated in babies. Young children are taught to sit quietly at the table, skillfully use a napkin, chew with their mouths closed, and not talk while eating. Children learn to use cutlery: from 1.5-2 years old they eat with a spoon on their own, from 3 years old they use a fork. In preschool groups, children are given a full dining set (knives should not be sharp). Children of the senior and preparatory groups for school should be able to properly use a knife and fork, holding it in both their right and left hands.

After finishing the meal, the children gently blot their mouths with a napkin and wipe their hands, thank for the food and leave the table. Children should not be allowed to leave the table with a piece of bread or other food, including fruits or berries, cookies or candy.

When feeding children, especially young children, it is necessary to follow the sequence of processes, not to force preschoolers to sit at the table for a long time waiting for the start of a meal or a change of dishes. The next dish is served immediately after the previous one is eaten. Children who finish their meal earlier than others can be allowed to leave the table and play quietly.