Healthy nutrition for younger schoolchildren. Theoretical foundations of proper nutrition for primary schoolchildren

Report prepared by: Primary school teacher

MAOU secondary school No. 3 Anapa

Sobko Elena Nikolaevna

Introduction

Nutrition is a prerequisite for human existence. Prolonged fasting is incompatible with life, and poor nutrition leads to various disorders in the body and diseases.

Speaking about healthy eating, one cannot help but dwell on issues related to insufficiency and excess in nutrition modern man. IN last years The range of our grocery stores has expanded significantly. There are many temptations, and adults, and especially children, don’t even think about the benefits of certain delicacies and their impact on health. It just so happens that today school-age children do not care about their nutrition and do not fully understand the dependence of health on nutrition. Indeed, the health of school-age children is largely determined by the foods that children are forced to consume every day. It is very important to tell children which foods are healthy and which can lead to unpleasant consequences. The problem today is that children and their parents do not pay enough attention to their food choices, which affects the health of younger schoolchildren. That is why it is vital for each of us to understand and rebuild our lifestyle and nutrition according to the requirements of today. Proper nutrition is, first of all, knowing what is good for the body and what is not, then putting this knowledge into practice.

Goal of the work:
- to form in younger schoolchildren the correct attitude towards their health through the concept healthy eating.
- investigate whether the nutrition of junior schoolchildren is adequately organized at home, how often they eat in the school canteen and what products they would like to see on the canteen menu.

Job objectives:
. Study how my students eat.
. Study the necessary components of the diet of a primary school student.
. Give the necessary advice on creating and maintaining a proper diet.
. Pay attention to the ability to choose healthy foods nutrition.
. Develop a sense of responsibility for the health of your body.
. Research methods: observation, study of specialized literature, conversations, extracurricular activities.

To conduct the research work, I identified a range of questions to which I should seek answers:
. Physiological characteristics of school-age children;
. Basic principles of healthy nutrition for schoolchildren;
. Necessary products for proper nutrition of schoolchildren;
. Proper diet;
. How do primary schoolchildren eat?
. Compare the data obtained and draw conclusions.

I found answers to these questions in conversations with parents, at extracurricular activities, and in specialized literature. I compiled a questionnaire for surveying junior schoolchildren and examined the results of the questionnaire. After processing all the data, I compiled tables.

The human body is extremely complex. The harmonic balance of this complex system under constant influence external environment, and there is what we call health. An important role in maintaining the normal functioning of the body and its health is played by such factors as proper (healthy) nutrition and eating rhythm.

Nutrition is one of the key factors that determine not only the quality of life, but also the conditions for the growth and development of a child. It is well known that any nutritional deficiency, especially protein and vitamin deficiency, can sharply slow down the processes of growth and development, and in the most severe cases even lead to serious and subsequently incurable illnesses. An important aspect nutrition is the quality and mode of nutrition. Humans, by their biology, are adapted to eat small portions several times a day. This is a significant difference between humans and their closest biological relatives, the apes, who eat mainly low-calorie plant foods and are forced to do this almost continuously throughout their waking hours. Man is also not like some predators, for whom it is enough to receive food once a day, or even less often, its high calorie content allows these animals to store energy for a long time, sufficient for life. Man is an omnivore, eating both concentrated high-calorie foods (meat and fish, cottage cheese and cheese, grains) and plant foods containing a large number of cellulose and water (vegetables, fruits). For this reason, the human digestive system is designed in such a way that the optimal diet is 3-5 meals a day.

Physiology of children of primary school age.

During this age period, further formation of the body continues, differing high speed growth, increase in body weight, intensity of metabolic processes. At this age, the formation of the skeleton and skeletal muscles, as well as the cardiovascular, pulmonary systems, digestive tract, and immunological defense systems is completed. For school-age children, nutrition should be balanced in proteins, fats, carbohydrates, vitamins and minerals. With food, in addition to energy, the child’s body must receive a certain amount of substances from which cells and tissues are built. Physical and mental performance and immunity depend on these substances. For the smooth functioning of tissues and organs, it is necessary that substances enter the body in full.
Child health is the basis for healthy adult life.

Therefore, in order for subsequent generations to be healthier, it is necessary to begin to form correct and rational habits from childhood.

Principles of healthy nutrition for schoolchildren.

The schoolchild's nutrition must be optimal. When compiling a menu, the needs of the body related to its growth and development, changes in environmental conditions, and increased physical or emotional stress must be taken into account. With an optimal nutritional system, a balance is maintained between the intake and expenditure of essential nutrients. For children's health vital importance It has correct ratio nutrients. The student’s menu must include foods containing not only proteins, fats and carbohydrates, but also essential amino acids, vitamins, some fatty acid, minerals and trace elements. These components are not independently synthesized in the body, but are necessary for the full development of the child’s body. The ratio between proteins, fats and carbohydrates should be 1:1:4.

The calorie content of a schoolchild's diet should be as follows:
. 7-10 years - 2400 kcal
. 14-17 years old - 2600-3000 kcal
. if a child plays sports, he should receive 300-500 kcal more.

Necessary products for proper nutrition of schoolchildren.

The human body requires a variety of nutrients to maintain health. There are 6 main groups of nutrients: proteins, fats, carbohydrates, vitamins, minerals and fiber. Different types of food are rich in different nutrients.
Proteins are the main building material; they partially go towards the body’s energy consumption and stimulate mental activity. The most valuable proteins for a child are fish and milk proteins, which are best absorbed by the child’s body. In second place in quality is meat protein, in third place is protein plant origin. The following foods must be present in the diet of a school-age child:
. milk or fermented milk drinks;
. cottage cheese;
. cheese;
. fish;
. meat products;
. eggs.

Fats are the main energy material. When digested, they provide more calories than proteins and carbohydrates. Essential fats are found not only in the “fatty” foods we are used to – butter, sour cream, lard, etc. Meat, milk and fish are sources of hidden fats. Animal fats are less digestible than vegetable fats and do not contain fatty acids and fat-soluble vitamins that are important for the body. Every day a school-age child should receive:
. butter;
. vegetable oil;
. sour cream.

Carbohydrates are energy providers. Their ability to be deposited in the form of adipose tissue requires reasonable restrictions from a person. They increase productivity mental work, stimulating the nervous system.

Necessary products in the schoolchildren's menu:
. bread;
. cereals;
. potato;
. honey;
. dried fruits;
. sugar.

Vitamins and minerals.
Products containing basic essential vitamins and minerals must be present in a schoolchild’s diet for the proper functioning and development of the child’s body.
Foods rich in vitamin A:
. carrot;
. Bell pepper;
. green onions;
. sorrel;
. spinach;
. greenery;
. fruits of chokeberry, rose hips and sea buckthorn.
Food sources of vitamin C:
. parsley and dill;
. tomatoes;
. black and red currants;
. red bell pepper;
. citrus;
. potato.
Vitamin E is found in the following foods:
. liver;
. eggs;
. oat and buckwheat cereals.
Foods rich in B vitamins:
. wholemeal bread;
. milk;
. cottage cheese;
. liver;
. cheese;
. eggs;
. cabbage;
. apples;
. almond;
. tomatoes;
. legumes

The student’s diet must contain products containing mineral salts and microelements necessary for life: iodine, iron, fluorine, cobalt, selenium, copper and others
Fiber - found only in plant foods, mainly bread, pasta and other foods. Made from wholemeal flour, as well as in many fresh fruit and vegetables. Fiber is not digested or absorbed by the body, but it helps the digestive system work efficiently and stay healthy. It increases the volume of food, which makes it easier for the stomach and intestines.

The main rule of rational nutrition for primary schoolchildren: the energy value of the food consumed should not exceed the energy expenditure of the body. IN daily ration Nutrients must be included in a balanced form. This is ensured by an optimal ratio of proteins, fats, carbohydrates and essential components such as amino acids, vitamins, sometimes supplemented with pure ingredients. Due to the increase in energy metabolism in the body of a primary school student, the need for nutrients increases, which necessitates an increase in foods such as meat, fish and cereals, and a gradual reduction in milk consumption. Culinary processing of products for younger schoolchildren is approaching cooking for adults. But we must take into account that spicy, fried, and sweet foods are still too harmful for a child. Appetizers, seasonings, sauces should not be too spicy; vegetables for salads should be chopped finely and seasoned with vegetable oil or sour cream. Meat and fish dishes, vegetables are only lightly fried, or better yet stewed and served 3-4 times a week. It is not recommended to give your child a lot of sweets and sugary drinks; especially in the intervals between meals, it is more beneficial to drink half a glass of apple or carrot juice. It is important to maintain a drinking regime. Daily requirement schoolchildren in water 1.5 liters. Required condition rational nutrition of children, diversity of diet due to both the use of different products and methods of their preparation. It is essential the right combination lunch dishes. If the first course is vegetable, then the side dish of the second course can be cereals or pasta. In the spring-summer period and early autumn, you should prepare more dishes from fresh herbs, vegetables, fruits, and berries.

Proper nutrition

Proper nutrition is, first of all, knowledge of what is beneficial for the body and what is not, then putting this knowledge into practice, that is, acquiring the right habits, becoming second nature.

For proper nutrition you need to follow some commandments:
What you need to know about proper nutrition?
. Determine the compatibility of dishes, taking into account three - four meals a day
. Diversify your food so that it includes 5-10% carbohydrates, 20% proteins and 30% fats.
. Never eat more than you need - get out from the table a little earlier than you feel full.
. Cook food to minimize the amount of fat used (steam vegetables instead of frying them in oil; grill chicken instead of frying; use Teflon-coated pans for frying).
. Drink 6 to 8 glasses of liquid daily, preferably water.
. Eat slowly, chewing your food thoroughly, and while eating, do not be distracted by anything else, neither by TV nor by reading; try to eat only while sitting at the table.
. Buy for yourself good book, which tells in detail how and why to eat right
. Remember that food is like physical exercise, one of the greatest pleasures in life, so eat right so that it makes you happy and gives you true pleasure.

Avoid These Foods
 Avoid using refined sugar, it supplies the body with nothing but “empty calories”. Its excess is a dominant factor in the development of dental disease and loss of appetite for natural foods.
 Avoid white flour - it does not contain the most valuable components of the grain.
 Avoid using products with various chemical additives such as preservatives, flavor stabilizers, dyes, etc.
 Avoid animal meat and poultry that have had hormones added to their food to stimulate their growth and weight.
 Avoid using fats and oils, which as a result contain a lot of acids (these include margarine, butter).
 If possible, avoid vegetables and fruits grown with chemical fertilizers, and especially those treated with pesticides.
 Avoid consuming hot spices and stimulants (mustard, tomato sauce, tea, coffee, tobacco, alcoholic drinks).

Proper diet

Human nutrition is regulated by the central nervous system. This is controlled by the so-called food center (appetite center) in the brain. And for the normal and correct operation of this center it is extremely important correct mode nutrition. You need to eat a certain number of times during the day and at certain, strictly established intervals, if possible, correctly distributing food for each of the meals (both in volume and calorie content, and in the composition of nutrients). Optimal interval Meal times are 4-5 hours apart. Only during night rest it extends to 10 hours. The interval between “light” meals can be reduced to 3 hours. An important principle of a proper diet is regularity of nutrition, i.e. eating at the same time of day, which has great importance for conditioned reflex preparation of the body for receiving and digesting food. The following distribution of caloric intake during the day is recommended: breakfast 25%, lunch - 35-40%, school breakfast (or afternoon snack) 10-15%, dinner 25%. In the first half of the day, it is better to include foods richer in protein in your diet, and for dinner, mainly offer dairy-vegetable dishes.

Most common Three meals a day, however, 4-5 meals a day should be considered physiologically more correct, since it allows you to create an even load on the digestive organs.

Recommended diets for schoolchildren
________________________________________________________________________
Shift Meal hours Type and location of meals
First 7.30 - 8.00 Breakfast at home, should include a hot dish
10.30 - 11.30 Hot breakfast at school
13.30 - 14.30 Lunch at home or at school consists of two dishes
19.00 - 19.30 Dinner at home, “light”, containing cottage cheese, yoghurts, fruits
Second 8.00 - 8.30 Breakfast at home should include a hot dish
12.30 - 13.00 Lunch at home (before leaving), prepared from two courses
16.00 - 16.30 Hot meals at school
19.30 - 20.00 Dinner at home, “light”, containing cottage cheese, yogurt, fruits
____________________________________________________________________________

How do primary schoolchildren eat?

I conducted a survey in my class. Analysis of the survey showed that not all schoolchildren receive adequate nutrition:
- only 2/3 of students consume milk and fermented milk products in the required quantities;
- out of 24 respondents, only 7 people eat cheese and cottage cheese, 8 schoolchildren eat these products very rarely;
- out of 24 respondents, 7 schoolchildren very rarely eat meat;
- eggs are eaten very rarely by 6 schoolchildren;
- out of 24 students surveyed, 11 schoolchildren very rarely eat fish dishes;
- 100% of surveyed students consume bread and bakery products;
- out of 24 respondents, only 10 schoolchildren eat honey and dried fruits;
18 schoolchildren eat fresh vegetables and fruits in the required quantity, and 6 schoolchildren eat them once a week;
- out of 24 respondents, 15 schoolchildren eat chocolate and cakes with cream every day;
- out of 24 respondents, 15 schoolchildren eat sausages every day.
Of the 24 schoolchildren, 19 children follow the drinking regime (6 or more glasses of liquid), 5 schoolchildren drink less liquid than recommended.
When asked how often they eat in the school canteen, my students answered:
- 22 schoolchildren eat every day
- 2 schoolchildren are not eating (according to medical advice).
When asked what kind of food you would like to see in the school canteen, schoolchildren gave the following answers:
- half of the respondents adhere to a healthy diet and want to see on the menu: porridge, milk, cottage cheese, meat, vegetables and juices;
- the second half of respondents want to see on the menu: French fries, shish kebab, grilled chicken, pizza, chips, mineral water, ice cream, chocolate and candy.

We often say: “A healthy mind in a healthy body.” Children's nutrition is closely related to health. Insufficient supply of nutrients to childhood negatively affects indicators of physical development, morbidity, and academic performance. Organized school meals regulated sanitary rules and standards, and therefore largely complies with the principles of rational nutrition.
We decided to analyze the approximate diet of schoolchildren, their menus at school and at home, and the amount of fruits and vegetables they consume.
By modern ideas, healthy nutrition is nutrition that ensures growth, normal development and human functioning, promotes health and prevents diseases. This work will help you understand what a healthy diet is and will reveal what factors are necessary for normal height and development of the body.

The work reveals the meaning and importance of proper nutrition for the human body. A survey of students on nutrition issues was conducted. Based on its results, graphs were constructed and conclusions were drawn. A menu for the week is offered in accordance with the requirements of a healthy diet.
In this work, I investigated whether the nutrition of younger schoolchildren is fully organized, and how well the schoolchildren themselves are aware of healthy eating. During the study, I studied the diet and diet of junior schoolchildren.

I concluded that not all schoolchildren surveyed understand what healthy eating is. My research also showed that our school’s menu is balanced and does not differ from the recommended diet for schoolchildren. From the survey it follows that out of 24 students surveyed, 12 people do not have breakfast in the morning every day. An analysis of the nutrition of primary schoolchildren showed that there are also problems with the selection of necessary products for proper nutrition; such products as meat, fish, fresh vegetables and fruits are not used enough in the diet. Some schoolchildren consume sausages and sweets excessively. And some people don’t drink enough fluids, which is why their water exchange in organism.

I came to the conclusion that not all junior schoolchildren have the correct diet and regime. And also, based on the results of the survey, I found out that many schoolchildren still do not fully understand how to eat properly, i.e. organize your healthy diet and consume foods necessary for a growing body. This has become a problem! To solve this problem, we practice extracurricular activities in our school about a healthy lifestyle and proper nutrition.

Bibliography

1. Illustrated Encyclopedia for Schoolchildren - M.:AST: Astrel, 2011.
2. Student's Handbook. 1-4 “About healthy nutrition.” -M.:AST-PRESS KNIGA, 2011.
3. School director - scientific and methodological journal, 5/2009.
4. A complete nutritionist's guide. -M.: Eksmo, 2009.
5. Baby food - M.: ZAO Tsentrpoligraf, 2010.
6. A book about healthy eating - the best recipes - M.: LLC TD "Publishing House World of Books", 2010-224 p.

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60% of children have breakfast at home before school. 50% of children do not eat porridge every day. 55% of children do not receive fruits and fresh vegetables in their daily diet.

This means that not everything is so good in organizing meals for younger schoolchildren.

To solve this problem We need to think about how the nutrition of our children should be organized so that they are healthy.

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Food provides basic vital functions body.

The child’s body, even at rest, consumes energy. With muscular and mental work, metabolism increases. Energy expenditure varies depending on the age of the children.

Insufficient intake of fat into the body can lead to disruption of the central nervous system, changes in the kidneys, skin, and organs of vision.. Also valuable vegetable fats.

Carbohydrates are the main source of energy. herbal products:bread, cereals, pasta, potatoes.

Vitamins are substances that are absolutely necessary for the body in minimal quantities to maintain life. Most hypovitaminosis is characterized common features: fatigue increases, weakness, apathy are observed, performance decreases, and the body's resistance decreases.

The need of a child's body for water is higher than that of an adult, since cell growth is possible only in the presence of water. An adult needs 40 ml of water per day per 1 kg of body weight, and a child 6-7 years old needs 60 ml. Therefore, the diet should be designed so that the child receives one liquid dish at each meal.

Thus, the more varied the diet, the wider the range food products it will include more likely that the body will receive all the substances it needs.

For the normal development of children's bodies, proper nutrition is of great importance.

If a child is accustomed to have breakfast, lunch and dinner at a certain time, then by this time he will develop an appetite, as the body begins to secrete food juices.

The number of meals is set depending on the age and daily routine of the students. For younger schoolchildren, 4 meals a day are recommended, and 5 meals a day are also possible.

The duration of breakfast and dinner should be at least 15 minutes, lunch - 30 minutes.

However, any advice must be approached individually, studying and listening to the needs of your body.

A frequent limitation for parents is that children refuse to eat the foods they need and demand things that are completely unhealthy. In this case, we can recommend the following.

If your child has developed a craving for a particular food and wants to eat it every day, allow him, if the food is nutritious, but only once a day. At his next meal, feed him what everyone else is eating. If he wants to eat something that you consider undesirable, you do not need to forbid him to eat it completely, but tell him that it is eaten in special cases. Try to make sure that this food does not become for him a forbidden fruit, which, as you know, is sweet. Maybe it’s worth letting him taste it sometimes - you’ve probably heard about one cunning trick, which is to force the child to eat the desired food to the fullest, almost to the point of disgust, so that next time he refuses it himself.

Never:

Don't make it a problem that your child doesn't like a certain food. No type of food is in itself irreplaceable. For example, vegetables of the same color can replace each other, and if a child does not like milk, then he can get the calcium he needs from cheese.

Don't say, "Eat all this, it's good for you." It sounds like you are offering medicine. Let the children see that you eat the same and with pleasure. - Don't say: “If you eat vegetables, you will get ice cream.” The hated food will become even nastier, the forbidden fruit even more desirable, and the child will understand that all he has to do to get the sweet is to bribe you.

The question of the proper diet for school-age children worries all parents who care about the health of their offspring. Pocket money given out for “small expenses” is most often spent on unhealthy goodies, which means you need to not only meticulously study the menu in the school canteen, but also create a diet yourself in which all the needs of a growing body will be fully satisfied.

The schoolchild's diet must be adequate to the child's energy expenditure. Modern school programs are very intense and require significant effort and a lot of time, not only at school, but also at home. The sea of ​​information (most often, unfortunately, unnecessary) falling on children’s heads literally from everywhere creates a great burden on the nervous system. Our children are atomic, their physical and sexual development is an order of magnitude faster. Add to this the incredible mental stress associated with social adaptation and raging hormones - and you get a rather sad picture. How to keep your child healthy and help him cope with all the stress?

Remember the ancient expression - “You are what you eat”? Strange as it may sound, the nutrition of schoolchildren plays a very important role. Proper nutrition of schoolchildren is the key to their health, academic performance and normal development. According to nutritionists, a child studying at school should eat at least 4 times a day, and breakfasts, lunches and dinners must include hot dishes. Schoolchildren spend half a day outside the home, and some even spend the entire day, staying in after-school care. Our task is to feed the cub the right breakfast and dinner and give it not only a tasty, but also a healthy “brake”.

When creating a diet for a schoolchild, remember the balance of important nutrients and vitamins. But first, let's remember what these substances are needed for and where they are located.

Vitamin A- provides normal condition mucous membranes and skin, improves the body's resistance, and is responsible for normal vision. Vitamin A is found in fish and seafood, liver, apricots, and carrots.

Vitamin B1- improves digestion, strengthens the nervous system and memory. This vitamin is found in vegetables, rice, and poultry.

Vitamin B2- strengthens nails and hair and has a positive effect on the condition of nerves. Vitamin B2 is found in eggs, milk, and broccoli.

Vitamin B6- is responsible for the normal functioning of the liver, improves hematopoiesis, and has a beneficial effect on the functions of the nervous system. This vitamin is found in egg yolk, brewer's yeast, legumes and whole grains.

Vitamin B12- stimulates growth, promotes hematopoiesis, improves the condition of the central and peripheral nervous system. Contained in meat, cheese, seafood.

Vitamin PP- regulates cholesterol levels and improves blood circulation. Vitamin PP is found in fish, meat, nuts, vegetables, and wholemeal bread.

Pantothenic acid- has a beneficial effect on the functions of the nervous system and intestinal motor function. Contained in egg yolk, meat, beans, cauliflower.

Foliic acid- necessary for growth and normal hematopoiesis. This is a "green" vitamin folic acid a lot in spinach, green peas, savoy cabbage, etc.

Biotin- responsible for the condition of the skin, nails and hair, regulates blood sugar levels. Biotin is found in egg yolk, brown rice, soybeans, and tomatoes.

Vitamin C- good for the immune system, connective tissue and bones, accelerates wound healing. There is a lot of vitamin C in rosehip, sea buckthorn, sweet pepper, black currant, and lemon.

Vitamin D- strengthens teeth and bones. Vitamin D is found in liver, caviar, eggs, and milk.

Vitamin E- struggles with destructive impact free radicals, affects the functions of the endocrine and sex glands, slows down aging. Contained in nuts and vegetable oils.

Vitamin K- responsible for normal blood clotting. This vitamin is found in spinach, zucchini, lettuce and cabbage.

The well-known trio of essential nutrients - proteins, fats, carbohydrates - are found in all types of foods. different ratios, but the quality of these substances directly depends on the type and quality of the product.

Squirrels is a building material for body cells. Proteins are especially important for a growing organism, so you should approach this issue consciously. Most parents are firmly convinced that meat is the best supplier of protein to the body, and they heavily stuff their children with cutlets, fried legs and dumplings. But, according to nutritionists, it is best to give children fish, eggs and dairy products - it is their proteins that are best absorbed. Don't forget about plant proteins - they are found in legumes. Beans, beans, chickpeas, mung beans, soybeans (not the kind in sausage, but real ones) soya beans) - all this variety should appear on the table at least 2-3 times a week. And meat, so beloved by many, is just a couple of times, and then boiled, stewed or baked, and certainly not fried. Separately, it is necessary to say about sausage, frankfurters and sausages. These “delicacies” should not appear in baby food at all! Together with healthy protein your child will receive a lot of absolutely nothing healthy ingredients like dyes, flavors identical to natural ones, preservatives and other “joys”. Don’t buy into names like “Children’s Sausage” or “Children’s Sausages”; they are no different from the usual ones except for the name (and sometimes they are even worse!). If your family loves sandwiches, make homemade sausage or a simplified version.

Fats are the main supplier of energy to our body, ensure absorption fat-soluble vitamins in the intestines, are involved in many life processes of body cells, and fat reserves in the body are necessary for maintenance and shock absorption internal organs and for thermal insulation. So no fats at all. Even if your child is obese, this is not a reason to put him on a low-fat diet. All types of fat are healthy and necessary in their own way. Give preference to vegetable oils (preferably unrefined) and do not forget about butter, just choose quality oil, without various additives. A sufficient amount of fat is found in cream, sour cream, soft cheeses, pork, turkey and duck meat. But at the same time, don’t forget about the norm!

Carbohydrates are an integral component of the cells and tissues of all living organisms. They serve as a source of energy and also act as reserve nutrients. Carbohydrates are fast and slow. Fast (or simple) carbohydrates are quickly absorbed by the body and spent just as quickly. Fast carbohydrates are divided into monosaccharides (glucose, fructose, galactose) and disaccharides (sucrose, lactose, maltose). Simple carbohydrates are found in sweet fruits, vegetables, berries, dairy products, and beer. Slow (or complex) carbohydrates (starch, glycogen, fiber, insulin, pectin) slowly release sugar into the blood, which maintains a constant energy level and helps keep you feeling full longer. Slow carbohydrates are found in potatoes, grains and legumes, yeast, seafood, and fruits. Despite the fact that excessive consumption of fast carbohydrates can lead to obesity and diabetes, you cannot refuse them. Just instead of sweet buns and candies, buy fruits, berries, honey and dried fruits for your children, it’s much healthier. As for slow carbohydrates, these are the ones you need to pay attention to special attention, preparing the cub breakfast and dinner. A breakfast consisting of porridge or muesli with yogurt or juice is the best the best option. Read more about proper breakfast and balanced diet In general, you can read in the Healthy Eating section of our website.

It is imperative to take into account the child’s calorie needs. Children 7-11 years old need to receive approximately 2300 kcal per day, 11-14 years old - 2500 kcal, 14-18 years old - up to 3000 kcal. If your child attends sports clubs, you need to increase the calorie content of food by about 300 kcal, in the same way you should increase the calorie content if the child studies in a specialized school with in-depth study of a particular subject.

The student's diet depends on the time of study. For children studying in the first shift, the following regime will be optimal:

1 breakfast - 7-00 - 7-30
2 breakfast - 10-30 - 11-00
Lunch - 14-00 - 15-00
Dinner - 19-00 - 20-00

For children studying in the second shift:

Breakfast - 8-00
Lunch - 12-30
Afternoon snack - 15-00
Dinner - 20-00 - 20-30

The intervals between meals should not exceed 4-5 hours, as this ensures better digestion and absorption of food.

Pay attention to how schoolchildren's meals are organized at the school itself. The menu should not include dishes like navy pasta with minced meat, scrambled eggs, cold soups, or fermented milk products with added flavors. In the school cafeteria, the requirements of SanPiN 2.5.2409-08 strictly prohibit the sale of baked goods with cream, caramel, chips, popcorn, chewing gum, canned food, and smoked foods. meat products, sausages, mushrooms and dishes made from them, pates and pancakes with cottage cheese and minced meat, sauces, deep-fried dishes, dairy products and ice cream based on vegetable fats, apricot and peanut kernels, offal (except liver, heart and tongue) and sweet carbonated drinks. If there are violations of these rules at school, you should contact Rospotrebnadzor.

At home, try to instill in your child a culture of nutrition and the desire to eat healthy foods. When preparing meals for your family, remember that not all dishes are equally good for both adults and children. Do not feed your children undercooked rare meat (as well as fried meat), sushi and raw eggs. The exception is quail eggs, they are not contaminated with salmonellosis, just remember to wash the shells before breaking them. Try to limit as much as possible the consumption of products with artificial colors, flavors, preservatives and stabilizers. Of course, it is difficult to keep a child from the temptation to eat something tasty and harmful, but you need to try to reduce the amount of all this nasty stuff to a minimum.

The basic principles of healthy eating are the same for the whole family. Prepare salads from fresh vegetables and herbs more often, let children recharge with vitamins. Teach your child to use a blender and give him the opportunity to prepare healthy smoothies from fresh juices, fruits or berries with herbs or wheat germ. Give preference to steaming - it's fast, convenient and much healthier than, say, boiling or frying. For a side dish, try not to cook traditional pasta or fried potatoes, but vegetable dishes, stewed, steamed or baked in the oven. To regular breakfast pancakes, add apples cut into thin slices, grated carrots or cabbage, chopped as finely as possible - this is both tasty and healthy. Generously add bran to the dough for homemade baking - fiber is vital for absolutely everyone, and even more so for children who spend half a day at a desk. Bran can also be added to cottage cheese casserole. Don't forget about legumes as a source of plant protein. Except pea soup, you can prepare many very tasty dishes from legumes, you just have to want it. Bean cutlets, chickpea falafel, Indian dhal, rice and mung bean pilaf - on our website you can find almost any recipe!

Proper organization of nutrition for schoolchildren provides the children's body with all the resources not only for growth and development, but also for increasing stress at school and puberty. And your contribution as parents is especially important.

Eat varied and healthy and be healthy!

Larisa Shuftaykina

Nutritional features of junior schoolchildren - page No. 1/1

The beginning of primary school age is determined by the moment the child enters school. Currently, the boundaries of this age are set from 6 - 7 to 9 - 10 years. At this age, further formation of the body continues (musculoskeletal system, cardiovascular, pulmonary and immune systems, etc.). The child grows quickly, his body weight increases, and the intensity of metabolic processes increases. The brain is actively developing - new mental functions are formed, making it possible to carry out educational activities- leading at this age (voluntary regulation of behavior, reflection, ability to maintain attention, etc.).

At this age, the issue of organizing proper nutrition becomes especially important. It is one of the most important conditions maintaining the health of the schoolchild, providing his body with the energy and plastic material necessary for growth and development.

Insufficient, irrational nutrition at primary school age leads to delays in weight and height, physical and mental development, and, according to experts, the consequences of this after 13 years can no longer be corrected by improving the diet. Although the diet of a child of primary school age uses the same products as in the diet of an adult, their quantitative set, qualitative ratio and diet have significant differences. Thus, the traditional formula showing the ratio of proteins, fats and carbohydrates that an adult needs is 1:1:4, in a child it looks like 1:1:5, since due to the high intensity of metabolic processes he needs much more energy. A prerequisite for the normal physical development of a child is the intake of animal proteins from food. Vegetarianism, acceptable for an adult, is absolutely unacceptable for children, since protein starvation leads to impaired physical and mental development.

At the age of 9 in girls and at 10 in boys, tension in the gastric digestion is observed. This is due to hormonal changes occurring in the body, and can manifest itself in the form of indigestion. This must be taken into account by parents and, if possible, do not give children coarse, difficult-to-digest foods (fatty, overcooked), as well as foods containing a lot spicy seasonings, very sour and salty.

Children are characterized by increased permeability of the intestinal wall, where the main processes of digestion and absorption of food occur. Because of this, sometimes undigested protein molecules enter the bloodstream, which can trigger the body's immune response. That is why in preschool and primary school age children can often experience allergic reactions to the intake of certain foods and toxicosis. Since food leaves the child’s stomach approximately every 4 to 5 hours, the breaks between meals should not be longer than this time. Usually for younger students 4 or 5 meals are needed. Typical nutritional regimens may vary depending on the child’s lifestyle, the organization of his studies, sports, etc. loads However, we must always strive to ensure that the child develops the habit of eating at strictly defined hours. To organize a balanced diet, it is also important to take into account many factors - national food traditions, climatic, seasonal, and environmental living conditions. But the basis of proper nutrition is compliance 5 principles - regularity, variety, nutritional adequacy, safety, and pleasure, positive feelings that come from food.

Regularity. The requirement to eat regularly and follow a diet is determined by the most important pattern associated with the activities of our body. All processes occurring in the body are rhythmic and regular - an indispensable condition for the effective functioning of such a complex biological system which is our body. Regular nutrition promotes better digestion and absorption of food and, according to nutritionists, is the simplest and most reliable means prevention of diseases of the digestive system. Irregular nutrition creates additional stress and stress for the body, as well as favorable conditions for the emergence of various kinds health problems not only physical, but mental. Research shows that children who do not adhere to routines have more high level anxiety, fatigue, they more often have conflicts with peers, and it is more difficult for them to study.

Diversity. Our body needs a variety of plastic and energy materials. A lack of nutrients can lead to serious disruptions in the functioning of the body. In order to provide the body with all the substances necessary for growth and development, daily menu the child must be different products and dishes - meat, fish, dairy, cereal and grain products, fruits and vegetables. Therefore, it is very important from early childhood to form a child’s diverse taste “horizon” so that he likes a variety of foods and dishes.

Adequacy. On average, a schoolchild aged 7-8 years spends about 2350 kcal per day. However, this figure largely depends on the child’s lifestyle. Thus, children who regularly exercise can spend 25% more calories daily than their sedentary peers. It is important that the number of calories a child receives from food corresponds to his energy expenditure. According to experts, regularly exceeding the calorie intake by 10 - 15% (a few “extra” buns or sweets) increases the likelihood of a student becoming overweight by 3 times. An obese child is at risk of developing various serious illnesses, including cardiovascular.

Safety . The main condition that must be met to ensure that the child’s food is safe is monitoring the expiration date and storage conditions of the products. Pay attention to the information on the packaging - a product that has expired or is about to expire, as well as improperly stored product, may not only lose its beneficial features, but also cause significant harm to health. You should be careful when inviting your child to try exotic foods and dishes. Of course, such an experience helps expand your culinary horizons, but at the same time it can cause an allergic reaction.

Pleasure. Food not only provides the body with useful substances and energy, but also serves as a source of positive sensations, which our body also needs. The pleasant sensations that arise while eating have a deep physiological meaning, being an indicator of the safety of the product (an unpleasant taste is initially perceived by the body as an alarm signal, indicating the danger of the product). It is very important to teach your child to enjoy tasty and healthy food from an early age. To do this, you need to teach him to eat at a beautifully set table and follow the rules of etiquette.

Diet of a junior schoolchild

The main components of food are proteins, fats, carbohydrates, vitamins, and mineral salts.

Proteins in human body perform a number of important functions. The main manifestations of life are associated with them - metabolism, muscle contraction, the ability to grow and reproduce, work nerve fibers, namely the transfer of information, immunity. Our body has only small protein reserves and needs to be constantly replenished. Regular intake of protein from food is especially important in childhood and adolescence when the body is actively growing and developing. The diet of a primary school student should contain about 90 grams of protein. The source of protein is plant and animal foods. It is very important that the child’s diet contains both plant and animal proteins. Moreover, animal proteins should account for at least 50% of the total amount of proteins in the diet. Animal proteins have high biological value, contain essential amino acids that cannot be synthesized in the body and must be supplied with food. Today, the ideas of vegetarianism have become quite popular - when animal proteins are completely or partially excluded from the diet. But nutritionists warn that this type of nutrition is unacceptable for a child’s body. Lack or absence of animal proteins can cause serious developmental problems. Fats are part of all cells of the body and are involved in many physiological processes, and also provide the body with energy. Fats contain saturated and unsaturated fatty acids. The main sources of polyunsaturated fatty acids, which are considered essential nutrients (must be supplied with food), are vegetable fats. Animal fats contain more saturated fatty acids. Vegetable fats- a source of vitamin E and phospholipids. Animal fats provide the body with vitamins A and D. The average daily requirement of a primary school student for fats is about 100 grams. The diet of a primary school student should combine both vegetable and animal fats. In this case, the optimal ratio is 1 to 2.

Carbohydrates are the main source of energy for the body. In addition, carbohydrates are part of cells and play an important role in providing immunity. On average, carbohydrates account for 50 to 60% of a person's daily caloric intake. Among the most important for nutrition are glucose, fructose, sucrose, maltose (easily digested) and starch, glycogen (slowly digested),

fiber (indigestible polysaccharide). It is necessary that the body's need for carbohydrates is satisfied mainly through products based on whole grains (cereals, bread, breakfast cereals, etc.), vegetables and fruits - about 350 grams. All of them contain slowly digestible carbohydrates, which supply the body with long-lasting energy. But sources of easily digestible carbohydrates (sugar, sweets, confectionery) should make up no more than 10 - 20% of the total daily carbohydrate intake.

Vitamins and minerals are involved in the regulation of almost all physiological and metabolic processes in the body and must be supplied with food. The source of these substances are various foods - vegetables, fruits, meat, milk, cereals, etc. This means that to prevent deficiency of vitamins and minerals, you need to eat a varied diet. In order for the child’s body to receive all the necessary nutrients, his diet should contain the following types of foods.

Vegetables and fruits . Plant foods provide our body with vitamins and dietary fiber, which stimulate intestinal function, normalize metabolism, and also absorb toxins on their surface and remove them from the body. The daily menu of a primary school student should contain 300 - 400 grams of vegetables (excluding potatoes) and 200 - 300 grams of fruits and berries (preferably in fresh). In this case, you should use different vegetables and fruits, as they are sources of different vitamins and minerals.

Cereal products . They are sources of carbohydrates, protein, minerals and vitamins. The content is especially great useful substances in products made from whole grains - bread, cereals, cereals, etc. They are made from intact grain - ground, crushed or turned into flakes, containing all the main components: endosperm, germ and bran in natural proportions. Compared to refined flour or refined grains in whole grains more vitamins, minerals, dietary fiber. Insoluble dietary fiber, swelling in the gastrointestinal tract, contributes to the formation of a feeling of fullness, stimulates intestinal motility, thereby reducing the likelihood of constipation. They slow down the breakdown and absorption of proteins, fats and carbohydrates, which ensures the stability of blood sugar concentrations. Soluble dietary fiber lowers cholesterol levels and also provides a breeding ground for beneficial gut bacteria.

Meat, poultry and fish. Meat, poultry and fish dishes are the most important sources of protein, B vitamins, iron, and zinc. Fish dishes also contain vitamin D, fatty acids, and iodine. All these components play an important role in the development of the child’s body. To feed a child, it is recommended to use lean beef, veal, chicken, and turkey. By-products are also useful - kidneys, liver, heart. Recommended fish species include cod, navaga, pike perch, etc. Should not be included frequently in a child’s diet canned fish, since they contain a significant amount of salt and can have irritant effect on the stomach and intestines of children. The average daily norm for meat and poultry dishes for a primary school student is 150 - 180 grams, for fish - 50 grams.

Milk and dairy products . Milk is one of the most valuable products baby food, being not only a source of protein and fat, but also easily digestible calcium, necessary for the formation bone tissue. Milk contains vitamin B2, which plays an important role in ensuring normal vision and is involved in the process of hematopoiesis. The recommended daily milk intake for a child is about 2 glasses. The body of some children (in different regions of the country their number ranges from 20 to 80%) cannot digest milk. In this case, fermented milk products - yogurt, kefir, yogurt, can become a complete replacement. All of them are as valuable as milk, nutritional properties and combine perfectly with other products, increasing their digestibility.

Vegetable oils and fats. Every day, a junior schoolchild should receive with food 20 - 40 grams of butter, 5 - 15 grams of sour cream, 12 - 18 grams of vegetable oils. Vegetable oil is used for dressing salads and frying, butter is used for making sandwiches and seasoning dishes (for example, porridge).

Water and drinks . A junior schoolchild needs approximately 1.5 liters of fluid per day. But do not forget that its source is not only water and drinks, but also other food that the child eats. For children, it is better to choose pure natural water with an optimally balanced mineral composition (so-called table water containing no more than 1 g of salts per liter).

Juices made 100% from fruits or vegetables are very beneficial for children. They are a source of vitamins, mineral salts, and dietary fiber. However, they should be used sparingly due to their high glucose and fructose content. Nutritionists recommend including no more than 2 glasses of juice per day in a child’s diet. But carbonated drinks should be excluded from the daily diet and given to children only occasionally. These drinks are prepared from concentrates and contain many preservatives, coloring matter, flavorings, which can also cause stomach irritation and contribute to allergies.

An important condition for organizing a balanced diet for a primary school student is the correct distribution of calorie content and composition of food throughout the day.

For breakfast, you can offer your child a cottage cheese dish or an egg dish. Additionally - cheese, fish, sausages. Although it is better if the child receives plant proteins rather than animals in the morning. The drink can be cocoa - the most nutritious drink (tea and coffee have practically no calories, the calorie content of cocoa is comparable to the calorie content of cheese). The energy value of lunch is 40% of the average daily amount of calories. It includes maximum amount daily intake of meat, fish or poultry, as well as a significant portion of vegetables. Lunch should consist of 4 courses; appetizer, first course, second course, third course. Each component of lunch performs its own function: the appetizer, which causes a juice effect, prepares the gastrointestinal tract for the digestion process, the first and second courses provide the body with the necessary amount of nutrients, the third course (usually juices or compotes) supports water balance body and also contains vitamins.

An afternoon snack is usually light and includes milk or fermented milk drinks (kefir, fermented baked milk, yogurt, acidophilus, etc.) and a bun, which can occasionally be replaced with a flour dish (pancakes, pancakes), as well as confectionery products(cookies, crackers, waffles, etc.).

Dinner accounts for 20 - 25% of the daily amount of nutrients a child needs.

For dinner, you should use approximately the same dishes as for breakfast, excluding only meat and fish dishes, since protein-rich food has a stimulating effect on the child’s nervous system and is slowly digested. Curd dishes are especially recommended for dinner.

Features of the diet in primary school age.

Nutritional hygiene of primary schoolchildren - its role in maintaining health.

Recommended time for breakfast for primary school students - 7.30 - 8.00 hours Recommended time for lunch - 13.00 - 14.00 hours. If you follow a regular diet, the body prepares for food in advance, and the child develops an appetite “on time”. Regular meals -best prevention gastritis. Not all children can quickly “get ready” for lunch. Therefore, you should not sit your child at the table immediately after noisy, active games; you need to give him 10 - 15 minutes to calm down, which is especially important for active, excitable children.

Optimal time for dinner - 18.00 - 19.00 hours. In this case, the last meal should be no later than 2-2.5 hours before bedtime. If a child eats dinner later, his night sleep, accordingly, the body does not have the opportunity to fully rest.

Many parents, who are unable to control their child’s nutrition during the day, try to compensate for possible nutritional deficiencies with a hearty dinner. In fact, this does not solve the problem of adequate nutrition, since the food is not completely digested, the child sleeps poorly, becomes restless, and gets tired easily. Some children (as well as adults) experience so-called “night hunger” attacks, when appetite arises at a later time. This is due to the peculiarities of the synthesis in the body of a special substance - tryptophan, which can stimulate appetite. Increased output tryptophan, in turn, is caused by excess carbohydrate consumption during the day.

A student’s diet should take into account his lifestyle (the intensity of his academic workload, playing sports, attending clubs and courses, etc.) and his daily routine. Thus, the diet of a student-athlete differs from the diet adopted for children of this age group. If sports are carried out in the morning, the energy value of breakfast should be increased to 35% of the total daily calorie content diet. During evening training, the calorie content of dinner increases by 1.5 - 2 times. On days of intense training, food should not be voluminous, but high in calories, rich in proteins and carbohydrates. In this case, fatty foods should be avoided.

Deserves special attention snack related question- eating between (and often instead of) main meals. They often eat high-calorie foods containing a lot of fat and carbohydrates. As a result, with excess calories, the body does not receive the necessary nutrients, especially vitamins. Dry food causes numerous diseases gastrointestinal tract, the appearance of excess weight. The reason for preferring snacks to normal nutrition is largely rooted in the child’s lack of development of the basics of nutritional culture. It should be noted that snacks can be included in a child’s diet, but it is recommended to use fruits, salads, dairy products, and nuts for them. And you can snack on such food between main meals, and not instead of lunch, breakfast or dinner. Their role is to help get rid of hunger.

Vitamins and minerals are essential components of the nutrition of a primary school student.

The main function of vitamins is the regulation of physiological and metabolic processes, because minerals are involved in building the structural components of the body, in metabolic processes. Vitamins and minerals are not formed in the body, so even a slight lack of vitamins can cause serious violations development. A variety of foods serve as a source of vitamins, so the main condition for prevention is vitamin deficiencies varied diet.

Minerals, depending on their content in the body, are divided into macroelements (sodium, potassium, calcium, phosphorus, magnesium, chlorides) and microelements (iron, copper, zinc, manganese, iodine). Calcium forms the basis of bone tissue. In addition, it is involved in the process of blood clotting and muscle contraction. Insufficient intake of calcium from food or impaired absorption can lead to growth retardation, impaired bone formation, and increased nervous excitability in children. Excess calcium can also have adverse effects on the body. The most important source of calcium in human nutrition is milk and dairy products, especially cheese and cottage cheese, which contain calcium in an easily digestible form.

Phosphorus is involved in the processes of storage and transmission of hereditary information, metabolic processes, and maintains the constancy of blood composition. Cheese, cottage cheese, cereals, and legumes are rich in phosphorus. Iron is integral part hemoglobin, takes part in the transfer of oxygen in the blood. Iron deficiency leads to decreased physical performance, fatigue, decreased learning ability. The richest in iron are the liver, kidneys, legumes, buckwheat, meat, apples, blueberries. Iodine is involved in the construction of the thyroid hormone - thyroxine. He, in turn, controls energy metabolism, physical and mental development, participates in regulation functional state Central nervous system and emotional tone. Iodine deficiency in children causes the development of endemic goiter, characterized by dysfunction of the thyroid gland. Iodine deficiency is endemic and occurs where the iodine content in soil and water is noticeably reduced. Nai large quantity iodine in seaweed, seafood. Conditions associated with a deficiency of a particular vitamin are divided into avitaminosis (lack or minimum content vitamin in the body), g hypovitaminosis and vitamin deficiency b. If avitaminosis and hypovitaminosis are quite rare, then vitamin deficiency, according to experts, is observed in 40% of school-age children. Vitamin deficiency may be due to for various reasons. nutritional deficiency of vitamins (associated with irrational structure of the diet, long-term and improper storage of products, irrational culinary processing leading to the destruction of vitamins, etc.). Thus, in the nutrition of children of primary school age, refined (purified) products are increasingly used; disruption of the absorption of vitamins by the body due to various diseases gastrointestinal tract, metabolic disorders; increased need for vitamins. There are a number of conditions when the body requires more vitamins than usual. If the “regular” diet is maintained, this can cause a lack of vitamins in the body. These conditions include: a period of intensive growth and development in a child, intense physical activity (as in athletes preparing for competitions), intense neuropsychic stress (such as preparing for exams), infectious diseases and intoxication. Prevention of vitamin deficiency is based on the following rules: rational construction of the diet, inclusion of all food groups; rational culinary processing of products; additional supply of vitamins to children and adolescents. Nowadays, products to which special additives are added are becoming increasingly common vitamin-mineral mixtures (premixes) - fortified bakery, confectionery, and dairy products. Vitamin complexes can also be added to prepared foods. Information about the fortification of the product is indicated on the product packaging.

Formation of the foundations of a culture of nutrition and a healthy lifestyle among primary schoolchildren

Nutrition culture is an important component of a child’s healthy lifestyle. Its formation should begin in early age, at the same time, at each stage, such educational work should be built taking into account the characteristics of age, meet current development tasks, and be systemic in nature. The main form for organizing educational work on the formation good habits at primary school age is a game in which the child masters behavioral skills related to nutrition.

Health is a complex, multidimensional phenomenon that reflects various aspects human existence, its relationship and interaction with the outside world. The formation of a value-based attitude to health turns out to be the most important sociocultural task for society, determining its further development. This task is objectively important for all groups of society, but it acquires special significance in the education of the younger generation. One of the important components of a culture of health is the formation of a culture of nutrition.

At the same time, the organization of the educational process must take into account the characteristics of a specific age group. So, in case we're talking about about younger schoolchildren, it should be understood that children at this age do not have an awareness of the objective value of health - in most cases they have no or almost no experience of “ill health”, they cannot always understand the long-term negative prospects of behavior associated with violating the rules of a healthy lifestyle life. Therefore, work on creating a culture of health in primary school age should be mainly associated with the formation of specific behavioral skills and their integration into relevant, meaningful activities for primary schoolchildren. Thus, mastering hygiene skills (washing hands before eating) should be carried out mainly not only and not so much through explaining the significance and importance of this procedure for health, but by including this form of behavior in a competitive gaming context (meaningful and interesting for the child ) - organizing competitions between students, keeping a special diary. In such games, a useful habit is formed “unnoticed” by the child.

When organizing work to create a culture of health, one should take into account the child’s age resource - those new developments of age that can become the basis for health-saving behavior. Thus, at primary school age, a child develops qualitative new level development of voluntary regulation of behavior and activity, allowing the child not only to master activities related to caring for and strengthening his own health, but also to control compliance with the rules of a healthy lifestyle. Therefore, parents can use forms of educational work based on self-control, self-assessment of their behavior (keeping a diary, which notes compliance with the rules of healthy eating, self-control over meal times, etc.). At primary school age, a gradual orientation towards the peer group occurs, when the opinions and assessments of friends and classmates become as important as assessments from adults. Therefore, in activities to form the foundations of a healthy lifestyle, collective forms of work can be used (children in a group create a menu for breakfast, lunch, dinner).

In general, the formation of the foundations of a health culture must meet the following principles: age adequacy (all information and all the skills being developed in a child must be in demand in his daily life. For example, for a child 6 - 7 years old, information about the types and roles of various groups has no real vitamins practical significance. Much more important is the formation of an idea of ​​the need regular use food groups - the main sources of vitamins; sociocultural adequacy. The skills and habits being formed must “intersect” and be reflected in the current culture of society. So, for example, the formation of the foundations of a food culture should take into account the traditions and food customs that have developed in folk culture; systematicity. Forming healthy habits is a long and complex process that covers all aspects of a child’s life. So, nurturing a nutritional culture cannot be limited to individual conversations or activities with the child. Success will be possible only when, during each meal, the child receives confirmation of compliance with the rules of rational nutrition; example of adults. Parents are the main role model for younger schoolchildren. Even the most effective teaching methods will not give a positive result if parents in the family do not follow the rules of healthy eating and take care of their health.

The main tasks of parents are associated with the formation of the foundations of healthy nutrition in children of primary school age are:

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  developing the ability to independently observe the basic rules of food hygiene (washing hands,
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  eating only foods that have been heat-treated or washed,
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  use of individual cutlery, etc.);
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  independent adherence to a diet (meals “by the hour” at least 3 times a day);
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  formation of ideas about products and dishes of the daily diet;
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  development of the ability to evaluate the taste of various dishes, formation positive attitude To
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  a variety of products and dishes classified as “healthy”;
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  formation of an idea of ​​the basic rules of etiquette, readiness and desire to comply with them.