Requirements for a healthy diet. School meals - requirements for organization, diet Organization of proper nutrition for weight loss

Meals for all students are scheduled according to the workload of each class. Thus, the problem of loads on the dining room during lunch hours is resolved.

The menu offered in the school canteen is distinguished by a variety of dishes and contains all the necessary set of products for baby food in terms of calorie content and vitamin content.

Hot school lunch

healthy eating

Action plan for the month "Organization of proper nutrition for schoolchildren"

Nutrition Blogs

Proper nutrition of schoolchildren The basic principles of rational nutrition remain relevant for people of all ages. Let's name them again: 1. Adequate energy value of the diet, corresponding to the energy consumption of the child. 2. Balanced diet for all replaceable and irreplaceable nutritional factors. 3. The maximum diversity of the diet, which is the main condition for ensuring its balance. 4. Optimal diet. 5. Adequate technological and culinary processing of products and dishes, ensuring their high taste and preservation of the original nutritional value. 6. Accounting for the individual characteristics of children. 7. Ensuring food safety, including compliance with all sanitary requirements for the state of the catering unit, the food supplied, their transportation, storage, preparation and distribution of dishes. However, the organization of nutrition for adolescents, schoolchildren aged 10-17 has its own characteristics, which consist in taking into account all the changes that occur in the child's body at this age. During this period, special attention should be paid to the following points: * There is an intensive growth of the whole organism, comparable to the pace of human development in the first year of life. * All major systems are developing: the musculoskeletal (especially the skeleton), there is an increase in muscle mass (taking into account gender characteristics), the cardiovascular and nervous systems, and there is also a radical hormonal restructuring of the body associated with the puberty of a teenager. * Against the background of all physical restructuring, the load on the psycho-emotional sphere increases. * Not only school workloads are increasing, but also the stress caused by the social adaptation of a teenager. Proper nutrition of schoolchildren can help in solving so many problems that arise precisely in adolescence. Now it is especially important to provide the body with all the resources not only for growth and development, but also for the ever-increasing stress at school and puberty. It is during these years - in fact, starting from the age of 10 - that the child becomes an adult. And this also applies to his physical development, and psycho-emotional, and intellectual. The child learns new rules of adult life. He learns responsibility and independence, learns to build his relationships with people in a new way. It is also important that it is during this period of growing up that the child learns to independently observe a diet, eat rationally, regardless of adult supervision. Firstly, to help your body in hard work right now, and secondly, to develop a habit that will come in handy in an independent life. After all, our health depends on how we eat. When compiling a diet for schoolchildren aged 10-17, changes in the physiological needs for nutrients and energy are taken into account, depending on the age and gender of the child. Average daily norms of physiological needs for nutrients and energy for children and adolescents of school age Substances 7-10 years old 11-13, boys 11-13, girls 14-17, boys 14-17, girls Energy, kcal 2350 2750 2500 3000 2600 Proteins, g, including animals 77 46 90 54 82 49 98 59 90 54 Fats, g 79 92 84 100 90 Carbohydrates, g 335 390 355 425 360 Mineral substances, mg Substances 7-10 years old 11-13, boys 11-13, girls 14-17, boys 14-17, girls Calcium 1100 1200 1200 1200 1200 Phosphorus 1650 1800 1800 1800 1800 Magnesium 250 300 300 300 300 Iron 12 15 18 15 18 Zinc 10 15 20.10 12 10 0.13 0.13 Vitamins Substances 7-10 years old 11-13, boys 11-13, girls 14-17, boys 14-17, girls C, mg 60 70 70 70 70 A, mcg 700 1000 800 1000 800 E , mg 10 12 10 15 12 D, μg 2.5 2.5 2.5 2.5 2.5 B1, mg 1.2 1.4 1.3 1.5 1.3 B2, mg 1.4 1 .7 1.5 1.8 1.5 B6, mg 1.6 1.8 1.6 2 1.6 RR, mg 15 18 17 20 17 Folate, µg 200 200 200 200 200 B12, µg 2 3 3 3 3 Approximate daily ration weight (net) stkov 14-17 years old about 2.5 kg. Based on these data, it is possible to form an average daily set of products necessary for schoolchildren. Products School age 7-10 years old 11-13 years old 14-17 years old Boys 14-17 years old Girls Wheat bread 150 200 250 200 Rye bread 70 100 150 100 Wheat flour 25 30 35 30 Cereals, legumes, pasta 45 50 60 50 Potatoes 200 250 300 250 Various vegetables 275 300 350 320 Fresh fruit 150-300 150-300 150-300 150-300 Dry fruit 15 20 25 20 Sugar 60 65 80 65 Confectionery 10 15 20 15 Butter 10 Butter 40 30 15 20 15 Egg, pcs. 1 1 1 1 Milk, KMPr 500 500 600 500 Cottage cheese 40 45 60 60 Sour cream 10 10 20 15 Cheese 10 10 20 15 Meat, poultry, sausages 140 170 220 200 Fish 40 50 70 60 Schoolchildren's diet is directly related to the daily routine. Most of the time teenagers spend at school. In this regard, the alternation of mental stress and periods of rest should be taken into account. During a period of significant mental stress, food should be fractional and easily digestible. The solid part of the diet, a hearty meal that supplies proteins and fats and requires a long digestion, should be transferred to a period of more or less long rest. Typical diets for schoolchildren during training in the first and second shifts. First shift *7.30 - 8.00 Breakfast at home *10.00 - 11.00 Hot breakfast at school *12.00 - 13.00 Lunch at home or school *19.00 - 19.30 Dinner at home Second shift *8.00 - 8.30 Breakfast at home *12.30 - 13.00 Lunch at home (before going to school) ) *16.00 - 16.30 Hot meals at school *19.30 - 20.00 Dinner at home When catering in schools, the main medical and biological requirements should be kept in mind: 1. The school ration should consist of breakfast and lunch and provide 25% and 35% of the daily requirement, respectively , and in terms of the content of proteins, fats, carbohydrates, vitamins, mineral salts and trace elements, breakfast and lunch in total should provide 55-60% of the recommended daily physiological requirements. 2. Rations should be distributed according to their energy value, content of proteins, fats, etc. depending on age. 3. It is necessary to comply with the diet - breakfast before leaving for school, second breakfast at school (10-11 am), necessary to replenish energy costs and food reserves intensively consumed in the learning process; lunch (at home or at school) and dinner (no later than 2 hours before bedtime). 4. School meals should be sparing both in terms of the method of preparation (limitation of fried foods) and in terms of their chemical composition (limitation of synthetic food additives, salt, spices, etc.). Unfortunately, it is not necessary to wait for the fulfillment of all the requirements by a modern school. In addition, it is completely impossible to take into account the individual characteristics of each teenager. Therefore, children and their parents must do a lot in this direction themselves. Breakfast at home It is not uncommon for children to have a poor breakfast before school or not eat at all. This can be bad for their health. On the other hand, at this difficult age, it is impossible to forcefully solve the problem, and it is not worth it. How can a child get the full nutrition that he simply needs? Adults should observe the taste preferences of a teenager and try to offer the student something healthy and tasty for breakfast. Explain to him why it is so important to eat before school. Breakfast food should not be "heavy", oversaturated with fats. It can be fish, boiled egg or scrambled eggs, cutlet, cottage cheese, porridge. And, of course, some vegetables. You can supplement the menu with tea, cocoa with milk or juice. Breakfast to go You can take a sandwich with boiled meat or cheese with you to school. You can offer your child to take yogurt, bagels, pies, buns. If possible, you can cook cheesecakes, casseroles for your child. In autumn, apples, pears, cucumbers or carrots are especially good. A student can take juice, compote or tea with him in a carefully washed flask or bottle. It is very important to keep in mind that some foods can spoil quickly at room temperature. Meat products spoil especially quickly. Stale boiled sausage will only harm the stomach. This topic is especially relevant for the cold season, when heating is turned on in schools, and food spoils faster. A hot lunch "School sandwich" cannot replace a full meal. Therefore, it is important to explain to the child, especially if he stays after the lessons for the "extension", that it is very important and useful to eat "hot". If the child is in class until an hour or two, and then goes home, adults should make sure that a full meal is waiting for him there. Home packaging It is of great importance how the school breakfast is packaged and in what conditions the child will eat it. You can use plastic bowls or cling film. In vessels, food will not lose its primary form, it will not stain textbooks. On the other hand, breakfast packed in film is safer and more convenient from the point of view of food hygiene. It's no secret that students don't always wash their hands before eating. In such a package, you can bite a sandwich and not touch it, holding on only to the film. True, this does not mean that the child does not need to take care of the cleanliness of his hands. Parents should teach the student about the importance of personal hygiene for his health. Diet In connection with the restructuring of the whole organism, many teenagers often have problems with metabolism and, as a result, problems with excess weight and skin condition. Sometimes these troubles seem insignificant to adults, but for the teenager himself they are very painful. It is important not to leave the child alone with these problems, especially since many of them are corrected with the help of a properly selected diet. In this case, in no case should you form this diet on your own, without the help of a nutritionist. Because in any case, the child must receive all the necessary substances and trace elements. Any fasting, "fasting days", diets with a strict calorie restriction, which are difficult even for an adult organism, are categorically excluded. All of these problems are usually temporary and are eliminated through a balanced diet, daily routine and exercise. However, if the violations are more serious, then treatment issues should be resolved by specialists.

Proper nutrition of schoolchildren The basic principles of rational nutrition remain relevant for people of all ages. Let's name them again: 1. Adequate energy value of the diet, corresponding to the energy consumption of the child. 2. Balanced diet for all replaceable and irreplaceable nutritional factors. 3. The maximum diversity of the diet, which is the main condition for ensuring its balance. 4. Optimal diet. 5. Adequate technological and culinary processing of products and dishes, ensuring their high taste and preservation of the original nutritional value. 6. Accounting for the individual characteristics of children. 7. Ensuring food safety, including compliance with all sanitary requirements for the state of the catering unit, the food supplied, their transportation, storage, preparation and distribution of dishes. However, the organization of nutrition for adolescents, schoolchildren aged 10-17 has its own characteristics, which consist in taking into account all the changes that occur in the child's body at this age. During this period, special attention should be paid to the following points: * There is an intensive growth of the whole organism, comparable to the pace of human development in the first year of life. * All major systems are developing: the musculoskeletal (especially the skeleton), there is an increase in muscle mass (taking into account gender characteristics), the cardiovascular and nervous systems, and there is also a radical hormonal restructuring of the body associated with the puberty of a teenager. * Against the background of all physical restructuring, the load on the psycho-emotional sphere increases. * Not only school workloads are increasing, but also the stress caused by the social adaptation of a teenager. Proper nutrition of schoolchildren can help in solving so many problems that arise precisely in adolescence. Now it is especially important to provide the body with all the resources not only for growth and development, but also for the ever-increasing stress at school and puberty. It is during these years - in fact, starting from the age of 10 - that the child becomes an adult. And this also applies to his physical development, and psycho-emotional, and intellectual. The child learns new rules of adult life. He learns responsibility and independence, learns to build his relationships with people in a new way. It is also important that it is during this period of growing up that the child learns to independently observe a diet, eat rationally, regardless of adult supervision. Firstly, to help your body in hard work right now, and secondly, to develop a habit that will come in handy in an independent life. After all, our health depends on how we eat. When compiling a diet for schoolchildren aged 10-17, changes in the physiological needs for nutrients and energy are taken into account, depending on the age and gender of the child. Average daily norms of physiological needs for nutrients and energy for children and adolescents of school age Substances 7-10 years old 11-13, boys 11-13, girls 14-17, boys 14-17, girls Energy, kcal 2350 2750 2500 3000 2600 Proteins, g, including animals 77 46 90 54 82 49 98 59 90 54 Fats, g 79 92 84 100 90 Carbohydrates, g 335 390 355 425 360 Mineral substances, mg Substances 7-10 years old 11-13, boys 11-13, girls 14-17, boys 14-17, girls Calcium 1100 1200 1200 1200 1200 Phosphorus 1650 1800 1800 1800 1800 Magnesium 250 300 300 300 300 Iron 12 15 18 15 18 Zinc 10 15 20.10 12 10 0.13 0.13 Vitamins Substances 7-10 years old 11-13, boys 11-13, girls 14-17, boys 14-17, girls C, mg 60 70 70 70 70 A, mcg 700 1000 800 1000 800 E , mg 10 12 10 15 12 D, μg 2.5 2.5 2.5 2.5 2.5 B1, mg 1.2 1.4 1.3 1.5 1.3 B2, mg 1.4 1 .7 1.5 1.8 1.5 B6, mg 1.6 1.8 1.6 2 1.6 RR, mg 15 18 17 20 17 Folate, µg 200 200 200 200 200 B12, µg 2 3 3 3 3 Approximate daily ration weight (net) stkov 14-17 years old about 2.5 kg. Based on these data, it is possible to form an average daily set of products necessary for schoolchildren. Products School age 7-10 years old 11-13 years old 14-17 years old Boys 14-17 years old Girls Wheat bread 150 200 250 200 Rye bread 70 100 150 100 Wheat flour 25 30 35 30 Cereals, legumes, pasta 45 50 60 50 Potatoes 200 250 300 250 Various vegetables 275 300 350 320 Fresh fruit 150-300 150-300 150-300 150-300 Dry fruit 15 20 25 20 Sugar 60 65 80 65 Confectionery 10 15 20 15 Butter 10 Butter 40 30 15 20 15 Egg, pcs. 1 1 1 1 Milk, KMPr 500 500 600 500 Cottage cheese 40 45 60 60 Sour cream 10 10 20 15 Cheese 10 10 20 15 Meat, poultry, sausages 140 170 220 200 Fish 40 50 70 60 Schoolchildren's diet is directly related to the daily routine. Most of the time teenagers spend at school. In this regard, the alternation of mental stress and periods of rest should be taken into account. During a period of significant mental stress, food should be fractional and easily digestible. The solid part of the diet, a hearty meal that supplies proteins and fats and requires a long digestion, should be transferred to a period of more or less long rest. Typical diets for schoolchildren during training in the first and second shifts. First shift *7.30 - 8.00 Breakfast at home *10.00 - 11.00 Hot breakfast at school *12.00 - 13.00 Lunch at home or school *19.00 - 19.30 Dinner at home Second shift *8.00 - 8.30 Breakfast at home *12.30 - 13.00 Lunch at home (before going to school) ) *16.00 - 16.30 Hot meals at school *19.30 - 20.00 Dinner at home When catering in schools, the main medical and biological requirements should be kept in mind: 1. The school ration should consist of breakfast and lunch and provide 25% and 35% of the daily requirement, respectively , and in terms of the content of proteins, fats, carbohydrates, vitamins, mineral salts and trace elements, breakfast and lunch in total should provide 55-60% of the recommended daily physiological requirements. 2. Rations should be distributed according to their energy value, content of proteins, fats, etc. depending on age. 3. It is necessary to comply with the diet - breakfast before leaving for school, second breakfast at school (10-11 am), necessary to replenish energy costs and food reserves intensively consumed in the learning process; lunch (at home or at school) and dinner (no later than 2 hours before bedtime). 4. School meals should be sparing both in terms of the method of preparation (limitation of fried foods) and in terms of their chemical composition (limitation of synthetic food additives, salt, spices, etc.). Unfortunately, it is not necessary to wait for the fulfillment of all the requirements by a modern school. In addition, it is completely impossible to take into account the individual characteristics of each teenager. Therefore, children and their parents must do a lot in this direction themselves. Breakfast at home It is not uncommon for children to have a poor breakfast before school or not eat at all. This can be bad for their health. On the other hand, at this difficult age, it is impossible to forcefully solve the problem, and it is not worth it. How can a child get the full nutrition that he simply needs? Adults should observe the taste preferences of a teenager and try to offer the student something healthy and tasty for breakfast. Explain to him why it is so important to eat before school. Breakfast food should not be "heavy", oversaturated with fats. It can be fish, boiled egg or scrambled eggs, cutlet, cottage cheese, porridge. And, of course, some vegetables. You can supplement the menu with tea, cocoa with milk or juice. Breakfast to go You can take a sandwich with boiled meat or cheese with you to school. You can offer your child to take yogurt, bagels, pies, buns. If possible, you can cook cheesecakes, casseroles for your child. In autumn, apples, pears, cucumbers or carrots are especially good. A student can take juice, compote or tea with him in a carefully washed flask or bottle. It is very important to keep in mind that some foods can spoil quickly at room temperature. Meat products spoil especially quickly. Stale boiled sausage will only harm the stomach. This topic is especially relevant for the cold season, when heating is turned on in schools, and food spoils faster. A hot lunch "School sandwich" cannot replace a full meal. Therefore, it is important to explain to the child, especially if he stays after the lessons for the "extension", that it is very important and useful to eat "hot". If the child is in class until an hour or two, and then goes home, adults should make sure that a full meal is waiting for him there. Home packaging It is of great importance how the school breakfast is packaged and in what conditions the child will eat it. You can use plastic bowls or cling film. In vessels, food will not lose its primary form, it will not stain textbooks. On the other hand, a breakfast packed in film is safer and more convenient from the point of view of food hygiene. It's no secret that students don't always wash their hands before eating. In such a package, you can bite a sandwich and not touch it, holding on only to the film. True, this does not mean that the child does not need to take care of the cleanliness of his hands. Parents should teach the student about the importance of personal hygiene for his health. Diet In connection with the restructuring of the whole organism, many teenagers often have problems with metabolism and, as a result, problems with excess weight and skin condition. Sometimes these troubles seem insignificant to adults, but for the teenager himself they are very painful. It is important not to leave the child alone with these problems, especially since many of them are corrected with the help of a properly selected diet. In this case, in no case should you form this diet on your own, without the help of a nutritionist. Because in any case, the child must receive all the necessary substances and trace elements. Any fasting, "fasting days", diets with a strict calorie restriction, which are difficult even for an adult organism, are categorically excluded. All of these problems are usually temporary and are eliminated through a balanced diet, daily routine and exercise. However, if the violations are more serious, then treatment issues should be resolved by specialists.

Nutrition is one of the most important factors that ensure the normal course of the processes of growth and development of the child, resistance to adverse conditions, a high functional level of the leading systems of the body.

Depending on age, children should receive daily a certain amount of energy, nutrients, minerals, vitamins. The child is constantly expending energy. Its costs depend on the age of the child, the type of activity, the climatic zone of residence, and the season of the year. The main source of income is food. The food received by the child should not only cover energy costs, but also ensure continuous processes of growth and development. Daily energy consumption in a child of 1-3 years old is 1000-1550 kcal, at the age of 4-6 years -1950 kcal, for 7 year old children up to 2000 kcal.

In recent years, at numerous conferences, congresses, symposiums, the discussion of one of the most interesting hypotheses of modern medicine continues. A hypothesis that links the nature of the intrauterine development of the child, the nature of the infant's nutrition in the first year of life with the development of such widespread human diseases as obesity, cardiovascular disease, and diabetes. So, according to the hypothesis of German researchers, maternal malnutrition during pregnancy, stress, lead to a delay in intrauterine development of the fetus, and possibly form a “thrifty” phenotype, which subsequently contributes to the accumulation of adipose tissue, lipid metabolism disorders and the formation of cardiovascular pathology. Such gross malnutrition in children of the first three years of life in the form of a short duration or complete absence of breastfeeding, early introduction and a large amount of unadapted products in the form of kefir and milk contribute to increased weight gain at an early age and further obesity. Also, parents often tend to quickly transfer the child to the “common” table and are less and less committed to special baby food. After a year, the child should gradually switch to a modified diet, because. The second year of a child's life is a period of great change, demand and energy expenditure. The child begins to walk independently, his period of teething ends, contacts with other people and children increase, which increases the infectious load on the body and requires a great stress on the immune system. Therefore, in order to avoid frequent infectious diseases, the formation of neurotic behavioral reactions, anemia, and problems in physical development, the child's diet should contain an increased content of minerals, vitamins, nucleotides compared to their adult diet.

A well-balanced diet ensures the full growth and development of children and is fundamental for all later life. This helps to prevent disorders such as anemia, rickets, caries, etc., and later on, diseases of the cardiovascular system, diabetes, osteoporosis, and even some types of cancer.

The food that parents offer to children affects the taste preferences and health of children over the years. For example, atherosclerotic changes that lead to cardiovascular disease may begin in childhood long before their clinical manifestations. Children who are obese between the ages of 3 and 5 will still be obese as adults. Therefore, early childhood is a decisive moment for the formation of addictions to healthy food.

Optimization of the diet in early childhood and the subsequent period begins with the introduction of complementary foods, and this is the age of 5-6 months, which is often introduced late and not with the products that the child needs. The diet of children older than a year is deficient in terms of iron consumption - abstracts, term papers, but high in sugar. The manifestations of insufficient calcium and iron content, nutritional deficiencies were discussed earlier. Please remember these diseases.

Thus, insufficient content and intake of important nutrients with food can lead to high morbidity, physical and mental retardation, the consequences of which are irreparable.

Basic principles of nutrition:

1. the correct age ratio in food of proteins, fats and carbohydrates, as well as the ratio of proteins of animal and vegetable origin
2. strict adherence to the diet
3. Consistently maintaining the proper frequency of meals: at least 5 times at the age of 1-7 years and 4 times at the age of 8-15 years
4. strict observance of the amount of food according to age norms
5. slow food rhythm
6. a variety of food ingredients without a large amount of hot spices that enhance secretion
7. correct distribution of calorie content of food depending on the number of feedings.

The following requirements for food products can be added to these classical principles of dietology: environmental safety, optimal fluid intake, maintenance of physiological intestinal biocenosis, antioxidant focus, energy adequacy, correction of vitamins and minerals.

The next basic principle of nutrition is compliance with the diet.

A properly organized diet includes:

- adherence to the time of eating and the intervals between them
- rational frequency of food intake
- the correct distribution of calories for individual meals throughout the day.

It has been proven that normal gastric secretion can only be maintained if there are clearly defined intervals between meals. In violation of the time of eating and the intervals between them, there is a violation of the rhythm of the digestive tract, a deterioration in the digestibility and absorption of nutrients, and a decrease in appetite.

Nutrition is involved in all life processes of the body, end products of metabolism are removed with water. Water enters the body with food, as well as in a free state.

In recent years, there has been a formidable tendency to increase the body weight of children, this is especially evident during prepuberty and puberty, when a hormonal shift begins. In this regard, the time of reception of dinner, which should not be later than 18-19 hours, is of paramount importance. This is due to the fact that the conversion of carbohydrates into fats is greater in the second half of the day. The same amount of food and carbohydrates contained in it, taken at different times of the day, gives a fundamentally different formation of deposited fat with a predominance of values in the second half of the day.

The nutrition of children of different age groups differs in the size of single portions and the volume of the daily diet. The volume of food should meet the needs of a growing organism, cause a feeling of fullness and correspond to the age capacity of the stomach. Violation of the volume of portions can cause deviations from the functions of the digestive organs.

1-1.5 years - 1000-1100 ml
1.5-3 years - 1200-1300 ml
4-6 years - 1500-1600 ml
7-10 years - 2000-2200 ml

Over 10 years -2300-2500 ml

The duration of the meal also matters.

The optimal duration of the meal contributes to the thorough grinding of food, which in turn facilitates the absorption of nutrients in the gastrointestinal tract. No wonder they say: you chew longer - you live longer. It is unacceptable to rush the child while eating. 20 minutes for breakfast and dinner, 25-30 minutes for lunch.

Each family should strive for such a set of healthy products, setting an example for children in choosing the right food.

Children need to be taught healthy eating habits from an early age. The type of feeding, the competent introduction of complementary foods, the traditions and eating habits instilled in the child in the family influence the formation of healthy eating habits. This will ensure the prevention of many alimentary-dependent diseases and increase the duration and quality of life.

in preschool institutions (DDU)

The body tissues of children are 25% proteins, fats, carbohydrates, mineral salts and 75% water. The metabolism in children proceeds 1.5-2 times faster than in an adult, assimilation processes prevail over dissimilation processes.

The energy value of the daily diet of children is higher than their energy costs, since part of the nutrients is necessary to ensure the process of growth and development of the body.

For the normal physiological and mental development of children and adolescents, a complete balanced diet is necessary to ensure the plastic processes and energy costs of the body, taking into account age and physiological nutritional norms.

The daily physiological norms of nutrition for children of early and preschool age are shown in Table 1.

Table 1 - The need for children of early and preschool age in

essential nutrients and energy

The daily set of products for 1 child in preschool institutions is shown in Table 2.

Table 2 - Daily set of products in kindergarten (g)

Nutrition is of great importance in organizing the nutrition of children of early preschool age. It is recommended to establish 4 meals a day with intervals between individual meals of 3.5-4 hours. Breakfast should account for 25% of the daily diet, lunch - 35-40%, afternoon tea - 10-15%, dinner - 25%.

When compiling the diet of children of early and preschool age (mandatory participation of a medical worker of the institution), it is necessary to take into account the recommended set of products (Table 2), which covers the physiological need of children for nutrients. However, it is impossible to use the entire list of products daily in the indicated dosages (except for sugar, milk, dairy products, vegetables and fruits, bread, meat, butter). The remaining products are included in the menu after 2-3 days. At the same time, it is important that within 10 days all the prescribed amounts of food are completely consumed, then there will be confidence that the children have received a balanced diet, taking into account their age. Actually consumed products per day should be recorded in the accumulative statement. Using data for 10 consecutive days, you can analyze the actual nutrition and make timely adjustments.

When compiling a menu for children, it is necessary to pay special attention to the variety of dishes not only within 10 days, but also throughout the day. It is desirable that children receive daily at least two vegetable dishes, different in preparation technology and composition, and one cereal enriched with fruits, vegetables or bioadditives (dietary fiber, MiproVIT), as well as juices or natural fruits and berries.

In the absence of any product to maintain the nutritional value of the diet, it is allowed to replace products that are equivalent in chemical composition: meat, poultry, fish, eggs, cottage cheese.

An important role in organizing the nutrition of children is played by the developed perspective menus for 10 days or 2 weeks, taking into account the seasons of the year and local supply patterns, the use of non-traditional types of raw materials. The Methodological Recommendations of the Ministry of Health, published in 1984 in agreement with the Ministry of Education, “Approximate 10-day menus for feeding children attending preschool institutions”, published in 1984, can serve as the basis for compiling promising menus.

When organizing the nutrition of children, it is important to take into account the individual characteristics of the child, national customs, as well as natural and climatic conditions. So, if some children have any deviations in development or health status (after past illnesses, sparing nutrition for children with diseases of the digestive system, allergies, etc.), it is necessary to individually take into account these deviations and provide appropriate nutrition. Control is carried out by a medical worker of the institution.

Compliance with the national-territorial principle of nutrition for children is one of the important points in the prevention of a number of diseases. So, in the Far North, children attending preschool institutions, with a Europeanized type of nutrition, often develop anemia, dental caries, and visual acuity decreases. At the same time, the nature of the Far North and Siberia provides ample opportunities for children to use a variety of wild berries (lingonberries, blueberries, honeysuckle, currants), venison, meat of marine animals, river fish and many others, which contain a wide range of vitamins and minerals. , rare trace elements.

For the proper organization of nutrition of children, the environment in which the meal takes place is of no small importance. The presence of appropriate furniture and utensils, the design of the dining room, the beautiful design of dishes - all this contributes to a positive process of eating. In no case should children be distracted while eating with toys, reading, it is necessary to teach elementary rules of behavior at the table.

In organizing the nutrition of children attending preschool institutions, a clear continuity between the preschool institution and the child's family should be ensured. Parents should receive information about the child's nutrition throughout the day so that the same meals or foods are not repeated at home dinner.

Before leaving for a kindergarten in the morning, a child can be given a glass of sour-milk product or some kind of fruit at home.

It should be noted the features in the organization of nutrition of children with food allergies. When determining such a child in a preschool institution, it is necessary to warn the group staff, food service workers and a medical worker about which products the child cannot tolerate, with which they should be replaced. These warnings should be indicated in an extract from the history of the development of the child, which the local pediatrician fills out when referring him to the children's team.

With due attention to this issue, it is possible to properly organize the nutrition of children suffering from food allergies. In preschool institutions, special nutrition sheets are given for such children, which specifically indicate which foods are contraindicated for this child and what should be replaced with them. At the catering department of the institution, it is necessary to organize the preparation of a number of special dishes, therefore, relevant requirements are also imposed on employees when hiring.

Second place, after allergies, especially in older children, is obesity. Obesity occurs as a result of an imbalance in the diet, which is dominated by high-calorie foods: flour confectionery, potatoes, pasta, semolina and rice cereals, etc.; broken diet; there is overeating in the evening; a sedentary lifestyle (in their free time, children, instead of playing sports, are busy playing computer games or watching television programs).

Prevention of obesity is, first of all, in the organization of rational nutrition, ensuring sufficient physical activity through systematic sports, walks with active outdoor games.

Children who are overweight should receive a complete, balanced diet number 8 that fully meets their physiological needs for essential nutrients and energy. At the same time, the consumption of easily digestible carbohydrates (sugar, honey, jam, confectionery) should be limited by 25-50%. The diet should contain a sufficient amount of vegetables rich in fiber, unsweetened fruits, juices, berries and low-fat sour-milk products, bakery products made from wholemeal flour (rye, grain, etc.), sugar is replaced by xylitol, the amount of which should not exceed 20-30 g per day. day (depending on age). The need for protein, especially of animal origin, is covered by the consumption of lean meats, poultry, fish, cottage cheese, eggs, sour-milk low-fat products.

The amount of fat (compared to the norm) should be limited to 15-30% (depending on the degree of obesity). Recommended vegetable and butter containing a reduced fat content (62.5%) - dietary, sandwich; vegetable - within the normal range of 10-20 g per day; creamy - a restriction of 15-25% of the norm; restriction of fluid and salt intake by 15-30% of the norm; diet - 5-6 times a day. Frequent meals suppress hunger and reduce appetite. In addition, food is better digested and is not deposited as fat in the body.

The daily diet of the child is recommended to be distributed as follows: its main part should fall on the first half of the day, i.e. during the hours of the greatest physical activity, the last meal - no later than 2-3 hours before bedtime.

1 breakfast - 15% - at home;

2 breakfast - 20%;

lunch - 35%;

afternoon snack - 15%;

dinner - 15%.

For the first breakfast, they give lactic acid products, vegetables, fruits, an egg. In a children's institution or school, breakfast is served in a smaller volume.

For children with increased body weight in preschool institutions, it is necessary to organize individual meals. They should be seated at a separate table so that they do not feel offended due to food restrictions or the replacement of some dishes with others (cereal and pasta side dishes or dishes are replaced by vegetables; rich flour products are prepared unsweetened from wholemeal flour, etc.).

In addition, when organizing meals for children of preschool and school age, it is necessary to take into account a number of technological and sanitary requirements for cooking.

According to SanPiN 42-123-5777-91, it is forbidden to take in the food units of preschool institutions and schools:

Meat, poultry, eggs without a stamp and a veterinary conclusion (availability of a hygienic certificate);

Imported meat and meat products received through direct deliveries and humanitarian aid;

Duck, goose eggs;

Canned food with a violation of tightness, the presence of bombage and swollen;

Vegetables, fruits with signs of rot;

Various mushrooms (fresh, salted, pickled);

Cereals, flour, dried fruits with signs of infection with barn pests;

Particularly perishable products with expired sales periods or on the verge of their expiration;

Use fish products from Norway and Scotland without radiological control;

Melange omelets;

Not boiled milk;

Use sour cream only after heat treatment (for cooking dishes with heat treatment);

Pancakes with cottage cheese, made from unpasteurized milk;

Naval macaroni;

Use enamel and plastic utensils when cooking.

In the technology of cooking, it is necessary to take into account a number of general requirements:

Exclude vinegar, mustard, horseradish, pepper. Recommend citric acid, lemon juice, finely chopped greens;

Exclude oily fish and meat of various animal species;

Avoid cooking oils. Margarine can be used only in agreement with the sanitary services. Recommend butter and vegetable fats, it is better to use them without heat treatment. Use melted butter for cooking;

Exclude meat-bone and bone broths, saltwort and kharcho, meat and fish dishes with bones;

Provide additional fortification of dishes.

The benefits of using soup concentrates are obvious.

First, economic.

US experts have calculated that the use of soup concentrates saves 70% of all costs - energy, transport, storage, labor resources.

Control and Accounting: Concentrate consumption is easy to calculate, predict and control.

Ability to stock: shelf life from 9 months to 2 years.

Simplification of all calculations (calculations, etc.).

Versatility: the same concentrate can serve as the basis for both soup and sauce for a hot dish.

Secondly, taste.

Soup concentrates are made from high-quality raw materials on the latest equipment by highly qualified specialists.

Companies produce mainly those soups that, according to statistics, are in the greatest demand, that is, they are approved by consumers themselves.

Consistent taste sensations: all servings prepared with the same type of concentrate are exactly the same, since only water is added to them.

Variety of dishes: Even a good cook finds it difficult to compete with the huge variety of soup concentrates on the market.

Thirdly, nutritional value.

The use of concentrates allows you to accurately predict and control the calorie content of the soup, which is especially important in the nutrition of schoolchildren. It is also important for a growing body to regularly receive a certain amount of vitamins and minerals (for example, iron), which can only be provided with school breakfasts from soup concentrates.

Statistics show that children who receive such “dosed” nutrition are physically stronger, less prone to diseases, and, as a result, they have better attendance, they behave better, grow and develop better, are more attentive in class, and therefore study better. .

Fourth, hygiene.

The concept of (healthy, optimal, rational, functional, proper) nutrition.

healthy eating- this is nutrition that ensures the growth, normal development and vital activity of a person, contributing to the strengthening of his health and the prevention of diseases. A healthy diet combined with regular exercise reduces the risk of chronic diseases and disorders such as obesity, cardiovascular disease, diabetes, high blood pressure and cancer. The governments of many developed countries annually allocate funds to promote a healthy lifestyle and, in particular, healthy eating. Infographic tools have gained great popularity, for example, developed taking into account the national characteristics of the food pyramid, which visually shows the recommended amount of different types of products.

Optimal Nutrition- nutrition, which provides for the correspondence of the energy value of nutrition, the optimal content and ratio in the diets of basic nutrients, minor and biologically active substances, diet. In this regard, the diet should consist of traditional products, products enriched with useful components, traditional products with the inclusion of biologically active food supplements. Minor and biologically active substances food with an established physiological effect - natural food substances of an established chemical structure, present in milligrams and micrograms, performing an important proven role in the body's adaptive reactions, maintaining health, but are not essential food substances (flavonoids, phytoestrogens).

Balanced diet- this is human nutrition, which takes into account his physiological needs for energy value, useful nutrients (proteins, fats, carbohydrates, vitamins, minerals, trace elements, other useful substances) based on data on age, diseases, physical activity, employment, environment. Rational nutrition includes the observance of the diet. Four meals a day are optimal, when meals are taken at intervals of 4-5 hours at the same time. Breakfast should be 25% of the daily diet, lunch - 35%, afternoon tea - 15%, dinner - 25%.

The diet should ensure compliance with the following principles:

The calorie content of food should correspond to the energy consumption of a person;

The food consumed should consist of the nutrients necessary for the body in optimal quantities and ratios;

Food should be digestible, properly prepared,

Nutrition should be varied and include a wide range of animal products (meat, fish, dairy products) and plant origin (vegetables, fruits, berries) in the correct proportions, excluding monotony.

Functional food- these are food products that serve not only to meet human needs for proteins, fats, carbohydrates, micro- and macroelements, but also realize other goals: increase immunity, improve bowel and heart function, help reduce or increase body weight, and much more.

That is, in the production of functional food products, their properties change somewhat in order to target various functions of the body. To do this, products are enriched with iodine, calcium, vitamins, dietary fiber, beneficial bacteria, they increase the content of protein, complex carbohydrates, unsaturated fats and other components in them.

Proper nutrition is a balanced diet of natural and high-quality products that satisfy all the needs of the body, in addition, the products are highly beneficial for the development of the body.

ESSAY

in the discipline "Physical culture"

topic: “THE CONCEPT OF NUTRITION. REQUIREMENTS FOR THE ORGANIZATION OF PROPER NUTRITION, PRINCIPLES AND CONTENT»

Performed:

teacher

Fominykh Olesya Gennadievna

GAPOU SO "NTGPK im. N.A. Demidova»

N. - Tagil

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

General concept of nutrition………………………………………….p. four

Principles of a healthy diet…………………….………………..p. 7

Where to start proper nutrition…………………………………...p. eight

Useful Variety .................................................................. ......................page ten

A sample menu of proper nutrition for the week………………page 11

Conclusion………………………………………………………….p. 12

List of used literature………………………………..p. 13

Introduction

I chose the topic “The concept of nutrition. Requirements for the organization of proper nutrition, principles and content, ”as I myself adhere to such a diet. I believe that rational (proper) nutrition is, first of all, not excessive and varied. Modern man has lost the habit of simple food, consumes too many "goodies", which are too high in calories. People have completely forgotten that food should be simple and should be consumed only to satisfy hunger. Every day they eat smoked sausages, different ham, sweets, cookies in large quantities. All modern industrially manufactured products that do not spoil for a long time cannot be attributed to proper nutrition, as they are “stuffed” with chemistry. I don't believe in eating low-fat foods, it breaks the metabolism. Natural products have exactly the fat content that is needed and properly absorbed by the body. It is better to eat less fatty sour cream than to eat 10% chemistry. And you can not completely replace animal fats with vegetable ones, because this is what contributes to the deposition of cholesterol on the walls of blood vessels. I am interested in the stable functioning of the whole organism, the full assimilation of all useful substances and elements, the rapid and correct flow of metabolic processes in the digestive system. This is a guarantee and guarantee of good health and high immunity.

General concept of nutrition

Currently, to designate a healthy diet, there are such concepts as: “rational nutrition”, “balanced nutrition”, “adequate nutrition”, “optimal nutrition”, “functional nutrition”, “therapeutic nutrition”. Often the same terms can carry different meanings, at the same time, the same concepts are called differently. For example, the state of food security is defined as: "alimentary status", "nutritive status", "trophological status", "nutrition status", "nutrition status". The vagueness and confusion of many fundamental terms and concepts in the field of nutrition make it difficult to perceive their meaning.

FOOD DIET (measure, quantity of food) - a set of foodstuffs determined by composition and quantity, which is intended (or calculated) for human nutrition in a given period of time. Moreover, a person can eat it completely or not completely, in an arbitrary mode and sequence.

The composition of the diet can be calculated by the content of macro -, micronutrients and main components in it, but this does not mean that this amount of nutrients will enter the human body, since the diet, by definition, is the intended nutrition and may not be completely eaten, and even more so not absorbed by the body.

DIET (lifestyle) - a set of foodstuffs defined in composition and quantity, taken at a certain time and in a certain sequence.

Compared to dietary intake, the concept of diet is not only the amount of food, but also the way they are taken. Diet is a diet not only for a sick person, but also for a healthy person, so it is broader than the concept of medical nutrition. However, the diet is, although more specific, but the intended nutrition.

The amount of food that a person eats is called the term "actual nutrition". However, of the total amount of nutrients that come with food, only a certain part can be absorbed by the body during digestion. In this regard, the term "actual nutrition" is not entirely appropriate, since it is an estimated or estimated diet.

NUTRITION STATUS ("actual nutrition", estimated nutrition, nutrition structure) - the amount of food that a person consumes (eats) during a certain time. Thus, nutritional status determines the amount of nutrients that enters the human body, or rather, into the gastrointestinal tract.

The nutritional status includes the calculation of the amount of consumed main food components: proteins, carbohydrates, lipids, mineral components, trace elements, vitamins, water, electrolytes, dietary fiber, as well as a certain list of minor biologically active components present in the diet that can enter the body in unsplit form and have nutritional or physiological significance. The nutritional status is determined by calculation methods, based on the chemical composition of food, by directly monitoring the nutrition of a given person over a certain period of time, or by questioning. Knowing the chemical composition of food products, it is relatively easy to calculate the amount of certain nutrients that enter the body. I want to note that the tabular calculation of the chemical composition of food products can differ significantly from the actual content of these components in the product. This applies to almost all food products, but especially to plant origin, the macro- and microelement composition of which depends on the geochemical composition of the soil, climate, solar insolation level, storage and processing conditions.

ASSEMBLING (absorption, absorption) - the proportion of nutrients absorbed into the internal environment of the body from the total amount that entered the gastrointestinal tract. The assimilation of nutrients occurs at the first (initial) stage of the absorption of food ingredients.

UTILIZATION (use with benefit) - the proportion of nutrients included in the metabolism or deposited in the body from the total amount absorbed into the internal environment (or received in the gastrointestinal tract when calculating nutrition).

Utilization of nutrients occurs at the second stage of absorption of nutrients, after their absorption into the internal environment of the body. In this case, part of the nutrients will be lost, excreted from the body with feces, urine, sweat and exhaled air in an unsplit form, as well as in the form of intermediate or end products of metabolism. Thus, in the process of nutrition, digestion, absorption and utilization of nutrients, only part of the nutrients reaches the final goal of nutrition and is really useful for the body. The other part is lost or actively excreted from the body.

Principles of healthy eating

The proper nutrition system is a real base, on the basis of which the overall healthy state of the body, excellent mood and external attractiveness are easily built, which no cosmetics can replace. If you adhere to the elementary rules of proper nutrition, then most diseases will bypass you, and good spirits and energy will never run out.

MAIN PRINCIPLES OF PROPER NUTRITION:

eat when you begin to feel hungry;

chew each bite well;

eat in small pieces;

eat in a calm state;

concentrate on the process while eating;

eat sitting;

limit the menu of one meal to 4 dishes maximum;

divide your daily diet into 4-5 small meals instead of 2-3 large ones;

move actively throughout the day;

do not drink food and do not drink immediately after eating;

the main amount of food eaten is at dinner;

eat freshly prepared food;

eat natural food;

do not use (or minimize the use of) harmful products (mayonnaise, ketchup, fast food, alcohol, etc.);

Eat more fiber - fresh fruits and vegetables.

A balanced diet, first of all, reflects the correspondence of the calorie content of food to how much energy a person spends, how actively he moves. By changing the balance of the main components of food (carbohydrates, proteins and fats), you can build a healthy diet. An important role in the menu of a healthy diet is played by the natural, initial compatibility of products.

Where to start with proper nutrition

I don’t see any special secrets in how to switch to proper nutrition. And most importantly, healthy food does not require additional financial expenses that are unbearable for the family budget. Healthy food products do not have to be very expensive - it is enough that they are natural and fresh. The whole nuance is how these products will be prepared and consumed.

To begin with, long-term heat treatment always "kills" the lion's share of the benefits in any food product. Therefore, it should be minimal. Do not forget that fried food, firstly, is of little use for the stomach a priori, and secondly, it is harmful due to contact with the fats in which it was cooked - even fresh fat “for one frying” is harmful, and used repeatedly "gives" carcinogens! One of the best cooking methods for today is a double boiler.

Mandatory in the diet of proper nutrition are products that represent all food groups (from greens and fruits to beans and oils). Their percentage may be determined by the taste preferences and characteristics of the organisms of family members, but the diversity and coverage of the entire spectrum is a requirement that is indispensable for the full provision of the human body with vitamins.

Regularity and accuracy in time in meals is the key to a clear “work” not only of the gastrointestinal tract, but of the entire system as a whole. Nutrition by the hour, ultimately, regulates sleep, the nervous system, normalizes the state of blood vessels and pressure.

A minimum of salt, limiting sugar, controlling buns and cakes, replacing fizzy drinks with herbal tea or compotes - all this is easier to get used to than I thought. For 21 days, the human body is completely rebuilt, including in terms of taste preferences.

Snacking in proper nutrition will also undergo a change. Firstly, it is better to forget about the frequent use of buns, cakes and other flour, sweet products. According to proper nutrition, it is better to have breakfast with porridge, banana, kefir, etc., and put the bun, cake aside. In addition, during the day everyone likes to "drag" cookies and sweets around the office, which also leads to the use of extra calories, which eventually accumulate in such quantities that they are not burned and are deposited in fat folds. No one says that you need to completely limit yourself from eating "sweets", but you need to learn how to control their quantity and allow yourself to eat them strictly before lunch.

For a late dinner, proper nutrition advises cooking meat and a green salad. Meat protein remains one of the most useful and almost indispensable ingredients, and carbohydrates can be obtained not only from pasta, rice and buckwheat, but also from vegetables. In addition, vegetables contain fiber, which will improve the functioning of the digestive tract.

The main principle of a healthy diet is balance. Starting with the elementary ratio of calories we consume and our physical activity and ending with a reasonable balance of products from different groups, and not just eating those that we “like”.

As an example, apples are neutral and included in most diets. A couple of days on apples is very useful for the body, a week is already harmful, because a person stops receiving fats and other components that are absent in apples. The second example is fragrant butter. Fat in its purest form. Its irrepressible consumption is not just obesity, but also liver problems. And a thin layer on the morning toast is a boost of energy and strength needed to start a productive day.

Useful Variety

Eating well does not mean eating a lot, the main thing in this matter is variety and the right combination of products. Our body is perfectly oriented in what we need, if we know how to listen to ourselves, understand our needs.

At the beginning of my path to a healthy lifestyle, I was interested in the list of products for proper nutrition. It wasn't quite the right move. It was easier to find out the list of harmful products and exclude them completely or partially. Most professional athletes eat exactly the same foods as everyone else. The secret is in the balance of the ingredients, the splitting of the meals, and the cooking methods.

All food groups must be present in the diet. Cereal porridge. Fresh greens. Meat and fish, not chicken wings from the nearest "fast food". Vegetables, fruits, fresh and unsalted nuts, vegetable oils and animal fats. Eggs, including quail. Dairy spectrum - and certainly fermented milk products (kefir or fermented baked milk, sour cream in moderation).

But mayonnaise and other store-bought sauces, ketchups and bags of “quick” soups are not a variety, but a slow “spoilage” of the body. First for the stomach and other organs, then for the nervous system and performance.

Sample menu of proper nutrition for the week

Information on proper and healthy nutrition for a week is very widespread on the Internet, but it should be understood that proper nutrition is a healthy lifestyle that is observed not for a specific period of time, but every day throughout the entire time. A sharp change in diet towards a healthy diet can be a serious stress for the body. In addition, you need to remember about physical activity, which allows you to burn extra calories accumulated during the day and does not allow the body to stagnate, improves blood circulation, the functioning of the gastrointestinal tract and the cardiovascular system.

It’s not quite problematic to observe and plan the right diet for a week, but it’s definitely necessary to make a plan for the day! And if you cope with the task for the day, then within the framework of the week there will be no problems.

My sample healthy diet for the day

Breakfast. In the morning you need to eat something light, but high-calorie, so that you have enough energy until lunch and you don’t go wadded at work for half a day. For this, for example, oatmeal or other porridge, muesli, cheese, fruits are perfect. I try to make breakfast varied, it will be problematic to eat the same thing every day.

Snack. Unsweetened fruits, vegetables, kefir.

Dinner. For lunch, I always eat something meat: fish, pork, beef, chicken, etc. I don’t forget to add a side dish to taste!

afternoon tea. An hour or two after dinner, I will definitely want to have something to eat, and here kefir, low-fat yogurt, nuts, dried fruits or bananas save me.

Dinner. This meal should not be heavy. A little meat and a vegetable summer salad are best suited to it. In general, it is better to eat vegetables every day, because they contribute to better digestion, are rich in fiber and vitamins.

Before bedtime. Before going to bed, it is best to drink a glass of kefir, fermented baked milk, eat low-fat cottage cheese, a vegetable salad with olive oil is also great.

Conclusion

Healthy eating is the food that leads to real health. Once and forever. If this does not happen, then nutrition cannot be called that word.

Such a high effect of healthy nutrition is based on the mechanism of self-regulation, which is the main one in our body. It allows you to recover from a huge number of chronic diseases that under normal conditions the body can not cope even with the help of modern medicine.

Almost insurmountable obstacles to a healthy diet or at the very beginning of it lie the psychological difficulties and difficulties of the transition period.

Healthy nutrition is one of the most ancient knowledge in medicine. It has been known for so long that claiming originality in this matter is like claiming to have invented the bicycle.

Healthy eating is not a diet. It does not deprive a person of the feeling of satisfaction with food. A person should be full and satisfied.

A healthy diet can effectively treat many diseases.

Healthy eating makes it possible to lose weight to the natural norm. By nature, each person is designed to be slender and thin.

Healthy nutrition adapted to modern conditions of life. It is comfortable, convenient and easy to use. Among other things, it provides significant savings in time and money.

People who learn and practice healthy eating do not feel isolated from other people who prefer regular food. They are better integrated into society than usual.

Healthy eating is the basis for various physical and spiritual practices. Without it, they are either ineffective or useless.

Bibliography

1. Vishnevskaya A.V. Reasonable nutrition for health and beauty: A home encyclopedia. St. Petersburg: Publishing House: Nevsky Prospekt, Vector, 2007.

2. Vydrevich G.S. Separate food. M.: Publishing house: ISBN, 2007.

3. Vydrevich G.S. 50 rules of healthy eating. M.: ISBN, 2007.

4. ABC of diets. ru URL http://www.azbukadiet.ru/2011/12/19/pravilnoe-pitanie.html (accessed 01/23/16).