Organization of rational nutrition in preschool institutions. Coursework: Catering for pupils of preschool educational institutions

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

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

1. Inconsistency of actual nutrition with physiological standards, both in terms of basic nutrients and in the range of products.

By nutrients children do not receive enough proteins, especially of animal origin, vitamins, and mineral salts. Diets satisfy the needs of the child’s body for energy and proteins by only 70–90%, and for vitamins by 20–40%.

By set of products children do not receive enough fish, dairy products, eggs, vegetables and fruits and against this background they receive 1.5 times more pasta, cereals, and 5-6 times more sweets.

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

The fortification of ready-made meals has been stopped, and the issues of providing children's institutions with iodized salt, products fortified with iron and other essential microelements are not resolved.

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

2. The diet of preschoolers is not acceptable (3–7 years ) in a preschool educational institution with a 12-hour stay in it, focused on observing only the intervals between meals, without taking into account the intensity of the child’s loss and replenishment of energy.

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

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

4. Low level of technological and sanitary culture of preschool kitchen workers, due to the lack of periodic improvement of their professional qualifications taking into account the profile of the preschool educational institution. The level of sanitary retraining of preschool workers in the State Sanitary and Epidemiological System courses is low.

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

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

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

It is clear that it will not be possible to eliminate these shortcomings quickly, no matter how hard you try, but you also cannot ignore them.

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

Therefore, the defining principle of organizing children's nutrition should be a balanced diet, the concept of which was developed in detail by Academician of the Russian Academy of Medical Sciences A.A. Pokrovsky. According to this theory, ensuring the normal functioning of the body is possible provided it is supplied not only with an appropriate amount of energy and protein, but also subject to fairly strict relationships between numerous essential nutritional components, each of which has its own role in metabolism. These nutritional components include essential amino acids, vitamins, some fatty acids, minerals and trace elements.

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

Correspondence of the energy value of the diet to average daily energy expenditure;

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

Correct distribution of food into meals during the day (diet regimen) - time and number of meals, intervals between them;

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

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

Sanitary-epidemiological and radiation safety of food.

The theoretical prerequisites for rationing children's nutrition are expressed in the Standards for the physiological needs of the population for basic nutrients and energy, approved nationwide and periodically revised. Currently, the standards approved by the Chief State Sanitary Doctor of the country in 1991 are in force.

They are compiled for eleven age and gender groups of children. For the first time, standards have been identified for children studying from 6 years of age. From the age of 11, nutritional standards are differentiated by gender ( table 15).

Table 15

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

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

Meal rations in preschool educational institutions are calculated for daily needs in nutrients and energy, so a home-cooked dinner may be considered excess nutrition for the child. We are convinced that the diet in a preschool educational institution with a 10.5-12-hour stay of a child in it should cover only 80–85% of his daily energy needs, but almost completely in essential nutritional components, and the food set must meet the following requirements ( table 16).

Table 16

* four meals a day [breakfast – lunch – afternoon snack – dinner]

** three meals a day [breakfast – lunch – enhanced (or compacted) afternoon snack].

In preschool institutions, meals are organized in accordance with SanPiN 2.4.1.1249-03 “Sanitary and epidemiological requirements for the design, maintenance and organization of the operating mode of a preschool educational institution,” which, depending on the operating mode of a particular educational institution, provides for five or three meals a day in preschool educational institution ( table 17).

Table 17

Diet of preschool children depending on the time spent in preschool educational institutions

(extract from SanPiN 2.4.1.124903)

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

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

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

In addition, the four-meal diet in the preschool is designed for a 5-day working week of parents, with the end of the working day at 18.00, when the child is picked up from the preschool at 19.00. But another part of the parents who work six days a day finish their work day at 16.00–17.00 and pick up their children earlier. This is the reason for transferring all children to an earlier dinner, which does not take into account the children’s mood for eating.

Objections to the four meals a day diet are significant and require its modification, taking into account the use of physiological principles for constructing the diet of children in preschool educational institutions. We suggest that you stop force-feeding children. If the child is full after a nap, you need to give him the opportunity (and even help) to get hungry, and then feed him well. In these conditions, eating for both children and teachers will be a holiday, not torture.

Three meals a day for preschool children with a 10.5-12 hour stay in a preschool educational institution with an enhanced afternoon snack (instead of an afternoon snack and dinner) shifts the daily routine by 1 hour (at 17.00 instead of 16.00). In a kindergarten, this diet covers 80–85% of the calorie content of the daily diet, distributed among meals: 20–25% for breakfast and an enhanced afternoon snack, 35–40% for lunch and 15–20% for home dinner.

The system of three meals a day in a preschool educational institution with an enhanced afternoon snack, instead of an afternoon snack and dinner, is not new and has been introduced in many regions of both Russia and neighboring countries (in Ukraine, the Baltic states, Kazakhstan, etc.). The basis for it is methodological recommendations containing three, in our opinion, absurd provisions. Firstly, by reducing the volume of food distribution by partially combining dinner with an afternoon snack, the authors leave intact the food set recommended for four meals a day. Secondly, the introduced three-course meal plan involves transferring 15% of the calorie content of the daily diet to an evening home-cooked dinner, but does not provide for its food supply. Thirdly, an enhanced (or compacted) afternoon snack is given during afternoon snack hours without taking into account the children’s mood for eating.

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

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

The introduction of such a diet allows you to significantly change the daily routine in a preschool educational institution, allocating an additional hour for active physical education and recreational activities after daytime sleep. Testing of the proposed regimen showed that children tolerate an enhanced afternoon snack, shifted by 1 hour according to the regimen (this time is occupied by active organized play activities and special hardening procedures). The children's food intake sharply increased for the enhanced afternoon snack, and the feeling of fullness remained in almost all of them until the time of home-cooked dinner. A survey of parents also showed that children come from preschool educational institutions in a good mood, well-fed, and remain physically active until bedtime.

The enhanced afternoon snack, which has been moved up according to the schedule, also allows you to take the children out for a walk after it before going home. Thus, the process of dressing and undressing children for a walk was eliminated, which is important for the winter and transitional period of the year, when it is easy to catch a cold.

A three-meal diet with an enhanced afternoon snack has a positive effect on the organization of children’s evening meals. If there is no appetite during dinner in a preschool educational institution, a hungry child, not having time to come home, demands dinner, and the mother who has come from work does not yet have time to prepare it. The child, as a rule, has a snack or gets dinner from those dishes that he is not supposed to eat at night (meat, spicy food, etc.). After 2.5–3 hours, immediately before bedtime, the child, as a rule, begins to need an additional dinner, which is contraindicated.

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

A three-meal diet with an enhanced afternoon snack, delayed by 1 hour during the day, is ideal for the regionally established 10.5-hour regimen for children in preschool institutions. In terms of food supply, it is equivalent to the 12-hour operating mode of a preschool educational institution. Due to the earlier departure of children, dinner, combined with an afternoon snack, is shifted in time to earlier hours.

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

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

Medical control over the nutrition of children in preschool educational institutions is carried out by observation:

The sanitary condition of the catering unit and the conditions of food preparation, for which local sanitary authorities are responsible;

The diet, the exclusive right to control which, due to an obvious misunderstanding, was assigned to the bodies of public education rather than to the medical service.

Currently, nutritional control is regulated by:

The norms of a child’s physiological need for basic nutrients and energy ( table 15);

Standards for food packages for children in preschool institutions of various profiles ( table 16);

Regional standards for allocations for children's nutrition in preschool educational institutions.

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

What raises objections is the useless, from our point of view, work, which is designated in SanPiN as: “The calculation of the main food ingredients based on the results of the accumulation sheet is carried out by a nurse once a month ( calorie content, amount of proteins, fats and carbohydrates are calculated )».

Food sets ( table 16) are compiled in such a way that their ±10% fulfillment guarantees compliance with the recommended daily physiological requirements for basic nutrients and energy. We consider unnecessary the work of calculating the calorie content and nutritional value of the consolidated average monthly menu layout for preschool medical staff. The food set itself provides a sufficient description of children's nutrition.

Limiting control to a food accumulative list also follows from the main task of control - to quickly ensure correction of identified nutritional disorders. If violations are detected in the menu layout, in order to correct it, it is necessary to return to the previous stage of control - the cumulative list of food products. Corrections will still be carried out not on proteins, fats or carbohydrates, but on the products necessary in the diet.

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

Errors in institutional analysis of menu layouts by food ingredients include:

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

Non-standard tables of nutritional value of food products are used, which suffer from large errors in comparison with the official tables of the Institute of Nutrition of the Russian Academy of Medical Sciences;

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

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

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

We are convinced that to control nutrition in a preschool educational institution, a ten-day analysis of the accounting accumulative lists of food products, carried out by a nurse at a child care institution, is sufficient.

Analysis of the menu layout for nutritional value is necessary, but its task is different. Periodically (once a month, quarter or six months, depending on the experience and literacy of the paramedical worker responsible for drawing up the menu layout), we recommend conducting medical supervision on a daily basis (but not the daily average!) menu layout to assess the correctness of the menu preparation by the preschool medical worker. During control, no more than ± 10% deviations of the main food ingredients of the diet and its calorie content from the norms of physiological need for basic nutrients and energy are allowed, although SanPiN 2.4.1.1249-03 allows only ± 5% deviations, and N. Guthrie inclined to consider even ± 20% deviations from the recommended standards normal, taking into account the average nature of the recommended level itself.

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

The basis for organizing children's nutrition in preschool educational institutions is a long-term 10-day menu, which allows for productive planning of the catering department for the future to ensure the timing of the sale of perishable products. The forward-looking menu is ensured by financial planning based on the allocated allocations.

A promising cyclic menu, agreed upon with the State Sanitary and Epidemiological Supervision institutions, should be in every preschool educational institution. The basis for its compilation is approximate 10-day menus developed by the Institute of Nutrition of the Russian Academy of Medical Sciences, taking into account the recommended food set. Changes made may be seasonal, taking into account national traditions, local conditions (especially in terms of financing and food supply), etc. Our recommended future menu ( adj. 1) is designed to cover approximately 85% of a child’s daily energy expenditure. Its characteristics are given in adj. 3 And table 18, 18a.

Table 18

* The norm is considered to be ± 10% deviation from the recommended values.

Table 18a

We offer a promising menu that we have compiled ( adj. 1), noting its positive and negative characteristics ( table 19).

Table 19

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

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

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

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

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

From the moment of preparation until release, the first and second courses can be on the hot plate for no more than 2–3 hours. The ratio of spicy (cabbage soup, borscht, pickles, etc.) and neutral (potato and cereal soups) first courses must be observed, in a weekly ratio of 3 :2 and 2:3.

The child should not receive two cereal dishes for lunch: if the soup is cereal, then the side dish for the second course should be vegetable. Combined side dishes of various vegetables and cereals are also recommended; sauces and gravies are desirable for second courses. It is also necessary to take into account that any side dish (vegetables, cereals, pasta, combined) is suitable for meat dishes. and with fish - only potato.

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

For example, when preparing cutlets from 70 g of meat, the net weight after primary (cold processing) will be on average 50–55 g. Adding 10 g of bread, 5 g of flour and 5 g of egg (breading) to the minced meat will bring the cutlet portion to 75–80 g, and after losing 15–20% of weight during secondary heat treatment, it will provide a yield of about 70 g of the finished product.

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

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

Theoretically, an enhanced afternoon snack (instead of an afternoon snack and dinner) is considered as a combination of the first course of dinner with an afternoon snack, but in practice, slightly different approaches have been developed. The enhanced afternoon snack includes salads, which replaced the afternoon snack confectionery that had become rare in preschool educational institutions (due to limited allocations for food). Instead of evening tea, it is recommended to include kefir and milk in the enhanced afternoon snack. Kefir, fermented baked milk, yogurt and other fermented milk products are poured into cups from bags or bottles before distributing them.

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

When creating a menu, it is important to correctly combine food products so that they are mutually enriched with nutrients. Thus, the amino acid and mineral composition of various cereals, in particular buckwheat, as well as bread, are significantly improved in combination with dairy products. An increase in the protein content of the diet is achieved by combining flour and cereal products with cottage cheese and grated cheese. Porridges can be enriched with mineral salts if they are cooked in vegetable and fruit decoctions.

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

Today, there is the only legally valid list of prohibited foods and dishes, set out in SanPiN 2.4.1.1249-03 “Sanitary and epidemiological requirements for the design, maintenance and organization of the operating mode of a preschool educational institution.” In some regions, sanitary authorities may introduce temporary restrictions on the use of certain food products in baby food, based on local conditions or the current situation. All other restrictions are the imagination of local educational and health authorities, often bordering on elementary illiteracy in matters of physiology and food hygiene.

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

In order to prevent food poisoning, the production of yogurt-samokvasa (sour milk can only be used for making dough), cottage cheese and other fermented milk products, as well as pancakes with meat or cottage cheese from unpasteurized milk, Navy-style pasta, pasta with chopped egg, brawn, fried eggs, confectionery with cream, creams, fruit drinks, herring mincemeat, deep-fried products, jellies, pates, jellied dishes (meat and fish).

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

With this list for a number of products, you can significantly expand the scope of prohibited dishes. Thus, the prohibition of deep-fried products automatically excludes the production of some products of national (Tatar, Bashkir) cuisine (for example, baursaks), brushwood, pasties, donuts. The prohibition of the use of sour cream without heat treatment excludes its use as a seasoning for salads, pancakes, dumplings, etc. The prohibition of the use of liver and blood sausages, brawn automatically prohibits the use of category II by-products (diaphragm, cheeks, tanks), head meat, blood, trim.

The position of SanPiN in relation to cottage cheese is, to say the least, surprising. Firstly, it is completely unreasonably prohibited to make cottage cheese in the catering department of a preschool educational institution from sour milk. During the manufacturing process, the milk itself must be boiled, and the resulting homemade cottage cheese is subject to mandatory heat treatment during subsequent use. Thus, it cannot pose an epidemic danger to the child. The dairy industry produces cottage cheese only from pasteurized milk (this is a technological condition); its supply to the preschool food service through other channels is strictly prohibited. Forbidden pancakes With cottage cheese from unpasteurized milk there's just nowhere to get it! Should we understand that pancakes with cottage cheese made from pasteurized milk are allowed, as was the case in previous sanitary regulations? It is completely unclear what justifies the ban on the use of flask cottage cheese and sour cream in preschool educational institutions, if both are eaten only after heat treatment.

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

Today, the first place among food hygiene problems is occupied by BAS deficiency in the human body.

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

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

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

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

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

Even some of the experts, not to mention ordinary people, are convinced that a person can get all the necessary vitamins and minerals in abundance from ordinary food. But numerous studies have shown that most people's current diets are nutritionally inadequate and many are critically deficient in nutrients. The level of deficiency does not usually lead to any specific clinical manifestations. Usually there is fatigue, difficulty concentrating, a feeling of general discomfort or other mild nonspecific symptoms, the so-called hyponutritive conditions (hypovitaminosis, hypomineralosis, etc.).

There are many reasons for their development.

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

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

Third, XX century marked by the invasion of xenobiotics (i.e., foreign substances). The downside of technological progress has been acid rain, in which chemical pollutants released into the air by industrial enterprises settle on the soil, seep into groundwater, and end up in food. Apart from this, plant products are grown with the help of chemical fertilizers, herbicides, insecticides, etc. Chemicals used in agriculture are a time bomb. Over decades of use, they have accumulated in the soil. Many of them are biological poisons that have a destructive effect. Once in the human body, they slowly destroy cells and organs, which leads to various diseases, early aging and premature death.

Fourthly, Trying to somehow combat mineral and vitamin deficiencies in the diet, we strive to eat more fresh vegetables and fruits, buying them mainly at the market. But how fresh are they?

From the time of harvest to the appearance of these products on the table, quite a long time passes. For better preservation, most plant products are collected long before they ripen, that is, before they become nutritionally valuable. After collection, the products are transported over long distances and stored for a long time. Vitamins, minerals and nutrients are lost at each stage. In potatoes, for example, by the end of the storage period no more than 8% of useful nutrients remain. It is naive to assume that we get everything the body needs from food. Even the freshest products from the market today are not able to provide all the nutrients the body needs.

Fifthly, subject to congenital or acquired deficiency of hydrochloric acid or pancreatic enzymes, the absorption of nutrients from food is impaired. The absorption of nutrients is affected by numerous diseases, and their (nutrient) functions in the body are blocked by many medications. The widespread use of antibiotics has created a generation of people deficient in the beneficial gut bacteria that help keep pathogenic yeasts in check.

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

To prevent deficiency of vitamins and micronutrients, as prescribed by a pediatrician (nutritionist), SanPiN 2.4.1.1249-03 “Sanitary and epidemiological requirements for the design, maintenance and organization of the operating mode of a preschool educational institution” allows use biologically active food additives, having a sanitary and epidemiological conclusion, registered in the Federal Register of the Ministry of Health of the Russian Federation and intended for use in the nutrition of toddlers and preschool children.

To prevent hypovitaminosis possible use multivitamin drink “Golden Ball” (15 mg per glass of water) or multivitamin preparations (1 tablet per day during or after meals ). Based on materials from the Institute of Nutrition of the Russian Academy of Medical Sciences and our own research, we recommend that preschool educational institutions take constant, throughout the year, multivitamin preparations such as “Revit”, 1 tablet daily. When taking multivitamin preparations, it is necessary to teach children to swallow the pill whole, without dissolving or chewing it. The layer-by-layer composition of the pill is designed for gradual dissolution in various parts of the gastrointestinal tract, where its components ensure the best absorption.

In iodine-endemic areas (and these are the majority in Russia), only iodized table salt is used.

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

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

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

Diet. A healthy child always has a good, steady appetite. There is even such an everyday aphorism: “A child does not eat in two cases: when he is full or when he is sick.” Therefore, under no circumstances should you force-feed a child - this may cause him to have an aversion to food.

You should not overfeed children, because overeating leads to undesirable consequences - digestive disorders, obesity, etc. It is not physiological to give supplements to children for whom this is contraindicated due to their health conditions. If the supplement is given to children with a good appetite in the absence of contraindications, then in an amount of no more than 50 g of soup or side dish.

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

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

Nutrition culture includes rules for the appearance of dishes, table setting, and child behavior at the table, since children are emotional, and negative emotions reduce appetite.

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

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

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

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

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

We recommend special sets of dishes and cutlery designed for children under 7 years of age, as well as some cutlery that is not often seen (thermos plates with double bottoms for children who eat slowly, cutlery decorated with figurines of animals and birds, etc. .). The use of aluminum appliances is prohibited. Aluminum – enemy of calcium and phosphorus. This highly active element easily forms chemical compounds with other substances. Aluminum ions can replace calcium ions, which are the building material for bones, and thereby cause serious changes in calcium metabolism, including demineralization of bone tissue. According to the latest data from scientists, aluminum enhances the removal of zinc from the body, which leads to the development of dementia.

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

The child should sit comfortably at the table so that the table and chair correspond to his height. He should have his feet on the floor and could lean against the backrest with support for his arms.

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

Children should be taught a certain place at the table, cleanliness, neatness, and instill in them sanitary and hygienic skills - washing their hands before eating, and, if necessary, after eating, using a napkin, etc. This is facilitated by children’s self-service duties. It’s good when children sit down at a pre-set, served table.

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

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

The child should eat not too tired and in a good mood. Therefore, both before and during meals, you should not disturb him with unpleasant conversations, painful procedures, temperature measurements, and in no case with shouting or punishment. Walks should end 20–30 minutes before meals, as should vigorous, lively games.

During meals, you should not share with your child too strong impressions that can have a stimulating effect on his nervous system. During meals, you should not give your child gifts, books, or toys. distract his attention with strangers coming and going.

Before eating, you need to create a calm mood in the child, arouse his interest in the dishes being served, introducing him to the table setting, reminding him of hand washing and the delicious food awaiting him.

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

FEDERAL EDUCATION AGENCY

GOU VPO "Tyumen State Oil and Gas University"

Institute of Technology

Department of Commodity Science and Food Technology

Course work

in the discipline "Organization of production and service

at catering establishments"

on the topic: “Organization of nutrition for pupils of preschool educational institutions”

(using the example of preschool educational institution No. 22 in Tobolsk)

Performed):

Student of TPP-07 group

Yuzhakova Yulia

Checked by:

Assistant of the Department of TTPP

Reshetnikova O.V.

Tyumen, 2010

Introduction

Rational and nutritious nutrition of preschoolers is the key to good health, normal growth and proper development of children.

The main stages in organizing preschool nutrition:

– assessment of the health status of children, identification of priority tasks for its preservation and strengthening;

– assessment of the diet of children in an organized group;

– study of the forms and actual conditions of catering;

– problematic analysis of the nutritional factor of children and adolescents in organized groups;

– determination of methods for managing nutritional factors;

– organizing supervision and carrying out the necessary measures to improve nutrition.

Main development paths:

– improvement of the regulatory, legal and methodological framework for organizing preschool nutrition;

– targeted social and hygienic programming;

– systematic monitoring of children’s nutrition;

– development of technical (technological) documentation for specialized food products intended for children;

– development of modern scientifically based diets;

– promoting the expansion of production of food products of increased nutritional and biological value for nutrition of preschool children;

– increasing the effectiveness of explanatory work and hygienic training (administration, officials and specialists of facilities, as well as pupils, their parents and teaching staff of preschool educational institutions, including using the media).

In relation to the activities of territorial departments of Rospotrebnadzor bodies, in order to increase the efficiency of state sanitary and epidemiological supervision over children's nutrition in preschool educational institutions, it is necessary:

– scientific and methodological support, including the development and implementation of methodological recommendations for the implementation of supervision, questionnaires, effective classification of objects of supervision, the introduction of formalized forms of acts, detailed programs for sanitary and epidemiological examination, etc.;

– regular training of doctors.

Today, many preschool institutions, but also in the city, have not developed a menu that takes into account the taste priorities of children and their level of health. Poor technical equipment, low professional level of staff training and insufficient awareness of the importance of proper balanced nutrition of children by parents are the main problems that face the kindergarten staff and require an urgent solution.
By providing properly organized, nutritious, balanced nutrition, you can largely guarantee the normal growth and development of the child’s body, have a significant impact on the child’s immunity, increase the performance and endurance of children, and create optimal conditions for their neuropsychic and mental development.

Purpose of the work: Studying the organization of the work of the preschool canteen, identifying the pros and cons, developing measures for improvement.

1.Study the material and technical base, organization of supplies and services, assortment list of dishes of one of the preschool institutions.

2. Identify the advantages and disadvantages of the organization in its work.

3.Develop improvement measures.

1 Analytical review

1.1 The relevance of the development of preschool nutrition in Russia and abroad. Basic norms

The number of pupils in preschool children's institutions in Russia is growing every year. That is why the organization of nutrition in preschool educational institutions is a problem of great social significance, especially in the current difficult socio-economic situation. Therefore, the health and development of preschool children largely depends on how well the nutrition is organized in a preschool educational institution.

The main groups of problems that are associated with the organization of nutrition in many preschool institutions:

The principle of individualization of children's nutrition in preschool educational institutions has not been developed. The kindergarten group includes children who are “night owls” and children who are “larks,” children with good and poor appetite, children with food allergies and obesity. It is relevant to solve this problem by creating a variable menu taking into account priorities and health levels.
-Low professional level of staff training and insufficient awareness of the importance of proper nutrition of children by parents. Even with good funding, excellent refrigeration and kitchen equipment, catering will depend on the level of staff training. The solution to the problem is in course retraining of personnel in the field of nutrition of preschool children and informatization of parents and teachers on organizing rational, proper nutrition of children in the family and preschool educational institutions.
-Weak technical equipment significantly reduces the quality of prepared food. Equipping the catering department with universal drives and special devices through the search for extra-budgetary allocations is a solution to this problem.
-Not using information technology, special computer programs for conducting nutrition audits, creating a balanced menu layout and assessing food quality. While such computer programs exist in the Russian Federation, they are not used in our city. Today, solving the problem is possible only by developing your own information computer comparative database.

With a large number of regulatory legal acts in the field of nutrition, only recently has attention been paid to the organization of nutrition for preschool children. Thus, the main directions of state policy in the field of healthy nutrition of the population are: complete, high-quality nutrition for children; balanced and rational diet; teaching the population the principles of healthy eating.

For the speedy and effective reorganization of the preschool and school nutrition system, organizers at the regional and local levels need to:

– be guided by newly issued regulatory documents;

– inform the administration and teachers of educational institutions, parents, and food suppliers about the introduction of new standards;

– develop and approve plans for implementing the requirements of new regulatory documents into practice;

– hold meetings and seminars on this issue with responsible specialists and other employees;

– when planning production control, provide for laboratory studies of food products used in the nutrition of students and pupils of educational institutions, according to the main indicators of nutritional value included in the new regulatory documents.

In 2008, the Chief State Sanitary Doctor of the Russian Federation adopted a number of standards regulating hygienic requirements for the organization of children's nutrition in preschool educational institutions:

According to these standards, preschool educational institutions must have a catering unit that runs on raw materials or semi-finished products. The catering unit is located on the ground floor.

Production and storage facilities for storing food products (dry, bulk) should not be located in basements and semi-basements.

Equipment running on electricity is installed in the catering unit. Technological equipment is placed in such a way as to ensure easy access to it and compliance with safety regulations.

All premises are cleaned twice a day using a wet method using detergents. Cleaning of premises is carried out with open transoms or windows. Particularly carefully wash frequently dirty surfaces (door handles, cabinets, window sills, switches, hard furniture, etc.) and places where dust accumulates (floors near baseboards and under furniture, radiators, lighting fittings, ventilation grilles, etc.).

All catering workers are examined daily by a nurse for the presence of cuts, abrasions, pustular diseases on the skin and are questioned for the presence of catarrhal phenomena of the upper respiratory tract with an examination of the pharynx, with a note in a standard journal.

While working, catering staff should not wear rings, earrings, pin their work clothes with pins, or eat or smoke in the workplace.

At least 3 sets of sanitary clothing should be provided for preschool staff.

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

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

After removing food residues, cooking pots are washed with hot water at a temperature of at least 40°C with the addition of detergents, rinsed with hot water using a hose with a shower nozzle and dried upside down on lattice shelves and racks. Clean kitchen utensils are stored on racks at a height of at least 0.5 m from the floor.

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

After washing, metal utensils are calcined in the oven; After use, meat grinders are disassembled, washed, doused with boiling water and dried thoroughly.

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

The number of tableware and cutlery used at the same time must correspond to the number of children in the group. Separate tableware should be provided for staff.

Work tables in the catering unit and tables in group rooms are washed with hot water and detergents using a special rag after each meal.

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

The premises of the catering department are cleaned daily: washing floors, removing dust and cobwebs, wiping radiators and window sills; weekly, using detergents, wash walls, lighting fixtures, clean glass from dust and soot, etc. Once a month it is necessary to carry out general cleaning followed by disinfection of all premises, equipment and inventory.

Nutrition should provide children's growing bodies with energy and essential nutrients. When organizing meals, age-related physiological norms of daily requirements for basic nutrients should be observed.

In the daily diet, a deviation of caloric content of ±5% is allowed. In preschool institutions with round-the-clock stays, it is recommended to give children a glass of milk or fermented milk product 1 hour before bedtime.

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

Each facility should have an approximate 10-day or 2-week menu developed based on physiological nutrient requirements and nutritional standards. The approximate menu must be agreed upon with the state sanitary and epidemiological inspection institutions.

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

When compiling a menu, you should take into account the national and territorial nutritional characteristics of the population and the health status of children. In the absence of any products, it is allowed to replace them with products of equivalent composition in accordance with the product replacement table.

In winter and spring, in the absence of fresh vegetables and fruits, it is recommended to include juices, freshly frozen vegetables and fruits in the menu, subject to the deadlines for their sale. To prevent deficiency of vitamins and micronutrients, as prescribed by a pediatrician (nutritionist), it is allowed to use biologically active food additives (BAA) that have a sanitary and epidemiological conclusion, registered in the Federal Register of the Ministry of Health of Russia and intended for use in the nutrition of toddlers and preschool children.

In order to prevent hypovitaminosis, cold drinks (compote, etc.) are artificially fortified with ascorbic acid (for children 1-3 years old - 35 mg, 3-6 years old - 50 mg per serving). It is possible to use the multivitamin drink “Golden Ball” (15 g per 1 glass of water) or multivitamin preparations (1 tablet per day during or after meals).

Ascorbic acid is introduced into the compote after it has been cooled to a temperature not exceeding 15°C (before sale).

To ensure continuity of nutrition, parents are informed about the range of food for the child by posting the daily menu during his stay in the preschool educational institution.

Particularly perishable food products are stored in refrigerated chambers or refrigerators at a temperature of +2 – +6°C and in accordance with the requirements of current sanitary regulations. To control the temperature in refrigerators and cold rooms, thermometers are installed. If there is one refrigeration chamber, storage areas for meat, fish and dairy products must be strictly demarcated, with the obligatory arrangement of special shelves that are easy to wash and handle.

In the nutrition of children in preschool educational institutions, the use of: mushrooms, flask (barrel) milk without boiling, flask cottage cheese and sour cream, canned green peas without heat treatment, blood and liver sausages, eggs and waterfowl meat, fish, meat that has not passed veterinary control is strictly prohibited. , homemade canned food in sealed packaging; canned food in cans with broken seals, bombed, with rust, deformed, without labels; cereals, flour, dried fruits contaminated with various impurities and infested with barn pests; vegetables and fruits with mold and signs of rot.

The preschool educational institution must organize a drinking regime that ensures the safety of the quality of drinking water, which must meet the requirements of sanitary rules.

According to these requirements, the organization of the work of the canteen in the preschool educational institution should be built. Compliance with these regulations is checked by commissions of the SES and Rospotrebnadzor.

Catering in preschool institutions in Europe and Asia is not as strictly regulated as in Russia. They do not have laws that unite all the rules for organizing meals for schoolchildren and preschoolers and there are no organizations that verify their compliance. Thus, in many preschool institutions in Europe and America, children's meals are not organized. Children bring breakfast with them and leave the preschool at 11.30 and have lunch at home. Some offer a hot lunch.

2 Experimental part

2.1 System for the development of the preschool nutrition system in the Tyumen region and the city of Tobolsk

In the Tyumen region (without Khanty-Mansi Autonomous Okrug and Yamal-Nenets Autonomous Okrug) there are about 250 kindergartens. About 50 people work in the tender supply system. It is for the right to supply these kindergartens that many companies participate in the tender. Other preschool educational institutions independently enter into contracts with suppliers.

The SES and the Department of Education of the Tyumen Region monitor compliance with the correct organization of work in preschool canteens.

Over the past two years, there have been no special violations in the organization of nutrition in preschool institutions. Several violations have been registered in the arrangement of equipment in catering units, as well as a lack of some important components in children’s nutrition.

The institution in question is “Kindergarten of a combined type No. 22” in Tobolsk. Head: Egamova Farida Salikhovna. Storekeeper-Popova Svetlana Aleksandrovna. Address: Tyumen region, Tobolsk, Sumkino village, Zavodskaya st., 1. The number of pupils is 230. Opening hours: 8.00-18.00. Closed: Saturday, Sunday. Contingent: children from 1.5-7 years.

2.2 Analysis of the material and technical base and organization of supply of preschool canteens

Material base. Children's meals are provided through the calculation of compensation for parental fees for the child's stay in kindergarten. A register is compiled for each group, and all compensation is summed up. After this, an application is made to the education committee. The Education Committee of the Tobolsk City Administration reviews this application and funds these compensations. They are transferred to the settlement account of the preschool educational institution. It is this financing that helps pay the bills of supplier companies for the products provided (see Appendix A)

The average amount of support for one child is 2230 rubles per month. Of this, 1,470 rubles are spent on catering. Which means 70 rubles a day.

Technical base of the canteen of the preschool educational institution. It consists of a catering unit and the equipment located in it, a pantry room and the organization of places for feeding children in groups.

The catering unit of the canteen of preschool educational institution No. 22 is a procurement and pre-production enterprise. Therefore, there are several necessary workshops there. Cold, hot, meat and fish, vegetable. As well as washing containers (except for tableware) and a pantry.

The workshops are equipped with the necessary equipment, which is replaced approximately every 5-7 years. At the moment, the equipment has been partially replaced with new equipment; the rest will expire in a few years. All technical passports are available in the organization’s accounting department.

In the pantry, all products are stored on racks and shelves, in accordance with GOST requirements.

The following requirements are imposed on the organization and food supply of an enterprise: provision of a wide range of goods in sufficient quantity and proper quality throughout the year; timeliness and rhythm of delivery of goods; optimal selection of suppliers and timely conclusion of contracts with them for the supply of goods.

For efficient and rhythmic operation of the enterprise, it is necessary to organize the delivery of goods from different sources. One of the sources are enterprises producing food products of various forms of ownership: state enterprises, joint-stock companies, associations, private firms manufacturing food products.

Agricultural producers make a great contribution to the organization of food supply: collective farms, state farms, private farms, and private owners.

Reception of goods in a food establishment is an important part of the technological process. Acceptance is carried out in two stages.

Products are obtained according to quantity and quality. The first stage is preliminary. Acceptance of products by quantity is carried out according to waybills, invoices, by recalculating containers, and weighing. If the goods arrived in a serviceable container, in addition to checking the gross weight, the company has the right to require opening the container and checking the net weight. The second stage is final acceptance. The net weight and number of product units are checked simultaneously with the opening of the container. The tare weight is checked simultaneously with the acceptance of the goods.

If a shortage is detected, a unilateral report on the identified shortage is drawn up, this product is stored separately, its safety is ensured and the supplier is called. After final acceptance, a certificate is drawn up in 3 copies.

Simultaneously with the acceptance of goods by quantity, goods are also accepted by quality.

Acceptance of goods for quality is carried out organoleptically (by appearance, color, smell, taste). At the same time, compliance with standards and specifications is checked. Certificates or quality certificates are attached to transport documents.

The organization of contractual relations with suppliers in preschool educational institution No. 22 is carried out by the deputy. Director of ACh. The storekeeper makes a request and the deputy. the director sends it to suppliers. Products are delivered daily. Firms providing their services to preschool educational institution No. 22: “Golden Meadows” - dairy products, “Ash-agro” - meat products, “Equator” - vegetables, fruits, “Radonezh” - cereals, pasta. (Appendix B)

Shipment of goods is carried out on the basis of invoices. The storekeeper is responsible for the arrival of products. After processing, the documents (invoices and invoices) are sent to the accounting department.

2.3 Analysis of product range and operational planning in preschool canteens

Operational planning of the production of a preschool canteen includes the following elements:

1. Drawing up a planned menu for the week, based on it, develop a menu plan that reflects the daily production program of the enterprise; menu preparation and approval;

2. Calculation of the need for products for preparing dishes provided for in the menu plan, and drawing up requirements for raw materials;

3. Registration of invoice requirements for the release of products from the pantry at production and receipt of raw materials;

4. Distribution of raw materials between workshops and determination of tasks for cooks in accordance with the menu plan.

The planned menu for kindergarten No. 22 is drawn up for a week. It is drawn up jointly by the cook, storekeeper and kindergarten medical worker according to form No. 299.

When compiling a menu, kitchen workers in a kindergarten take into account:

1. Daily set of products

2. Portion volume

3. Norms for the interchangeability of products when preparing dishes.

4. Norms of losses during cold and heat treatment.
5. Data on the chemical composition of products and dishes.

The menu presents a wide variety of dishes, their repetitions are excluded, products with increased nutritional and biological value are widely used, which allows you to adjust the nutritional value of the diet, develop healthy eating skills and correct taste preferences in children.

The menu includes 3 meals: breakfast, lunch, afternoon snack

The main stage of operational planning is drawing up a menu plan. The menu plan is drawn up by the storekeeper, cook and medical worker on the eve of the planned day (no later than 15:00) and approved by the head of the institution.

It contains the names, recipe numbers and quantities of dishes, indicating the preparation time.

The main factors that must be taken into account when compiling a menu include: the approximate range of products recommended for feeding preschool children, depending on the type and type of diet provided, the availability of raw materials and its seasonality.

In kindergarten, the amount of food offered to a child is rationed. The amount of food is calculated taking into account the age of the preschooler. Thus, the daily consumption of food in grams for children ranges from 1000 g to 1700 g. The volumes of dishes offered for each feeding are also strictly observed.

Another indispensable condition when drawing up the menu is to take into account the requirements of the sanitary and epidemiological service regarding prohibited products and dishes, such as sausages and smoked meats.

The head of a children's institution, being responsible for the entire organization of work in the institution, is also responsible for the proper organization of children's nutrition. The Deputy Director for ACh controls the work of business workers to ensure timely preparation of applications for the required number of products for a week, month, quarter, year. He monitors the preparation of received products, delivery of products, compliance with the rules of their storage and use. The head of the institution is responsible for the organization of work in the catering department, the correct preparation of menu layouts, compliance with sanitary and hygienic requirements during the preparation and distribution of food, and periodically checks the organization of meals in groups.

A doctor, a nurse, together with the head of a preschool educational institution, monitor the work of the catering unit, checking its sanitary condition, the quality of food preparation, the yield of dishes, and the fulfillment of natural standards.

Monitoring compliance with natural nutritional standards is carried out by checking applications drawn up by the manager and storekeeper, their compliance with the approved nutritional standards for children in preschool educational institutions. Monitoring the correct state of menu layouts, as well as periodic calculations of the chemical composition and calorie content of children’s diets, is carried out once a month separately for children of toddler and preschool age (for the entire month or for any ten days in a row, each month) according to a cumulative sheet. To calculate nutrition, official tables of the chemical composition of food products are used. It is important to take into account the loss of nutrients during cooking. The obtained data on the content of proteins, fats and carbohydrates in children's diets, as well as the total calorie content of the diet, are compared with data on the chemical composition of the diets of children in preschool institutions of various types and the physiological needs of children of this age for basic nutrients and energy.

If, during nutrition calculations, significant deviations from the norm are revealed, the nurse takes prompt measures (makes the necessary corrections when drawing up menu layouts, ensuring that they contain the necessary content of complete products and that the chemical diets comply with current standards). This must be confirmed by power calculations.

The correctness of the main products (butter, meat, fish, etc.) is established by control weighing the products allocated for the preparation of a given dish and comparing the data obtained with the data of the layout menu.

It is necessary to pay attention to the correspondence of the volumes of prepared food to the volume of single servings and the number of children, avoiding the preparation of excess amounts of food, which reduces its calorie content and also leads to a large amount of leftover food.

To make it easier to control the yield of food in a catering unit, you should have tables of food waste during cold cooking, tables of yield and moisture standards for porridges of various consistencies, and tables of yield of meat, fish and vegetable dishes during heat treatment.

Control over the quality of food preparation consists of organoleptic evaluation.

After receiving the products from the storekeeper, according to the invoice application, the products are redistributed among the workshops, where, according to the menu plan, the dishes are prepared.

2.4 Analysis and formation of services for pupils.

In preschool educational institution No. 22, a 3-course meal plan with a packed afternoon snack is organized, in accordance with clause 2.10.15 of SanPin 2.4.1.1249-03. Based on the results of work for 9 months of 2009, nutritional standards per child were met by 100% or more for all main types of products: flour, bakery products, meat and dairy products, cereals and pasta, cottage cheese, sour cream, potatoes, butter, oil vegetable, egg, sugar, yeast, fish, fresh vegetables and dried fruits.

Every ten days, medical workers in kindergartens monitor the fulfillment of the average daily food supply per child, and if necessary, nutritional corrections are carried out in the preschool educational institution in the next ten days. The calculation of the main food ingredients: the amount of proteins, fats, carbohydrates and calorie content is carried out once a month based on the results of the accumulative sheet. The average calorie content for 9 months of the current year is for kindergarten - 2078 kcal, for nursery - 1702 kcal (net), which corresponds to the norm.

In order to prevent hypovitaminosis in children, third courses are artificially fortified with ascorbic acid all year round and children receive multivitamin preparations (Revit, Undevit, etc.).

To prevent iodine deficiency conditions in children, only iodized table salt is used when preparing food, which meets the requirements of state standards, as evidenced by laboratory tests of salt for iodine content during state control. For the same purpose, children’s diet includes bread enriched with iodized protein.

To ensure continuity of nutrition, parents can receive daily information about the range of dishes. A menu is posted for parents indicating the portion sizes and the cost of feeding the child per day. This allows parents not to plan at home to prepare the same dishes that the child received in preschool, and also promptly inform kindergarten staff about food allergies or food intolerances in order to make appropriate replacements.

Particular attention is paid to children with food allergies and atopic dermatitis. Meals are prepared for them separately according to the doctor’s recommendations. To do this, parents of kindergarten No. 22 students must bring a certificate from an allergist. After this, an individual menu is drawn up for the child or a replacement product for the same child. Thus, 224 pupils are provided with food daily.

Monitoring of the organization of nutrition for children in groups is carried out by medical workers during group visits (daily rounds at different periods of time). At the same time, attention is paid to compliance with the diet, bringing food to children (if necessary, portions taken from the table are weighed), and organizing feeding of children. During meals, a calm environment should be created in the group, without noise, loud conversations, or distractions. It is important to monitor the aesthetics of food, table setting, and instilling hygiene skills in children.

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

Children are fed in groups, where tables and chairs are installed in a specially designated area. Teacher assistants receive meals at the distribution point in the kitchen and deliver them to the group room. Each assistant receives dishes at a certain time with a difference of 3-5 minutes. The kitchen (catering unit) is located in the preschool educational institution on the ground floor.

Children are fed according to the following scheme. While the children are setting the tables (arranging bread bins and cutlery), the assistant teacher receives the necessary dishes. Then, with the help of the teacher (in the senior and preparatory groups, with the help of children), he pours soup, porridge, tea, etc. And only then the children wash their hands in a specially designated room and sit down at the tables.

Dishes intended for children are located in the group premises in a specially designated room. After eating, children take the dishes to this room, where the assistant teacher cleans them. Pots and other containers are returned for distribution.

Meals for children in groups are permitted by the SES authorities. The menu for each day is posted on the group's information stand.

nutrition for pupils

The main problems in organizing catering in preschool educational institution No. 22 in Tobolsk are:

– Lack of fruits (in winter) and dairy products in the diet, and, accordingly, the necessary supply of nutrients for children.

– Lack of space for proper organization of the nutrition process.

– Some monotony of the menu.

- Material base.

To improve the material base of preschool educational institution No. 22, the main step will be to find alternative means of replenishing the budget. And accordingly, this source of funds will help improve the technical base of the preschool educational institution. One way out of this situation may be a decision to increase payment for children’s meals in kindergartens. In some cases, it will be correct and rational, but in most cases it will cause a wave of protest from parents. The optimal solution to finding alternative funds is: sponsorship, grants from the municipal government, tenders for supplying preschool educational institutions with necessary food products, grants from the city and regional administration. All these solutions are, to one degree or another, economically and socially effective. Let's look at them separately.

1. Sponsorship. Difficult, but real. Pros: receiving a certain amount of funds necessary for the operation of the enterprise. Cons: It is almost impossible for a kindergarten to provide “return assistance” to sponsors (advertising). Another disadvantage is the limited number of companies willing to provide sponsorship. Conclusion: cost-effective within one sponsorship fee for certain needs. Socially disadvantageous.

2.Development of projects to obtain the necessary funds. The degree of difficulty is the same. Pros: receiving the amount for necessary needs. The difficulty is developing a project that is important from all points of view. Both socially and economically significant. In relation to preschool educational institutions, this could be the development of educational projects and the development of improvements in preschool nutrition in a qualitatively new aspect.

3. A system of tenders for providing preschool canteens with the necessary products. This system is poorly developed in the Tyumen region. That is why, in order for a preschool educational institution to qualify for participation in this system, the administration of the preschool educational institution must contact the authorities of the city, district or region with a corresponding request. Pros: constant supply of necessary products. Cons: high level of competition.

The solution to the problem associated with a lack of nutrients in the diet of children or the monotony of the menu should be the development of a qualitatively new menu, in compliance with all the rules and norms of nutrition for preschoolers. At the same time, financial costs for food can become a big problem. Then the administration of the preschool educational institution will have to solve problems with the material base.

Another problem is the insufficient amount of space for optimal catering. As mentioned earlier, meals for preschoolers take place in group rooms. That is why most of the territory is occupied by tables. And this is inconvenient, according to parents and children themselves. There is not enough space for outdoor games. That is why it is necessary to expand the group territory (which is not yet possible) or move the dining room area to a separate room (which is also impossible). Accordingly, the only solution to the problem at the moment will be a competent redevelopment (rearrangement) of the group’s premises.

Conclusion

Most canteens at preschool educational institutions have a weak material and technical base. Due to the lack of funds in the budget of preschool educational institutions, the quality of food, its organization and the technical equipment of canteens suffers. At the same time, parents of preschool children say that kindergarten fees are too high. Thus, the smart solution here is the work of state and municipal authorities to increase funding for the preschool educational institution budget. And accordingly all other problems will be solved.

For the optimal organization of children's nutrition, coordinated work of the administrative, production and teaching staff of the preschool educational institution is necessary. Because when any problem arises, it must be solved at all levels.

In this work, the material and technical base, organization of supplies and organization of services in the canteen of preschool educational institution No. 22 were studied. The main problem identified during the analysis is the state of the material and technical base. Recommendations for a possible solution to this problem are listed above.

List of sources used

1. Anosova M. M., Kucher L. S. Organization of production at public catering enterprises - M.; Economics, 1985.

2. GOST - R 50763-95 “Public catering. Culinary products sold to the public."

3. Methodological recommendations “Control over the organization of nutrition for children in preschool institutions” (approved by the USSR Ministry of Health on March 13, 1987 NN 4265-87, 11-4/6-33)

4. Radchenko L.A. Organization of production at public catering establishments. - Ed. 7th, add. and processed - Rostov n/d: Phoenix, 2007. - 373 p.

5.SanPiN 2.4.1.2660-10 "Sanitary and epidemiological requirements for the design, content and organization of work in preschool organizations""

6. Methodological recommendations “Control over the organization of nutrition for children in preschool institutions” (approved by the USSR Ministry of Health on March 13, 1987 NN 4265-87, 11-4/6-33)

7. http://www.det-sad.com

8. http://detskiysad.wordpress.com/

9.http://menobr.ru . Article about nutrition in preschool educational institutions. A.V. Mosov,
deputy Head of the department for supervision of the conditions of education and training of the territorial department of Rospotrebnadzor in Moscow, researcher at the Research Institute of Hygiene and Health Protection of Children and Adolescents of the Scientific Center for Health Protection of the Russian Academy of Medical Sciences.

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Ulyanovsk State Pedagogical University

Test

in Technology of Vocational Education

on the topic: Catering in a preschool educational institution

Ulyanovsk 2011

1. Theoretical part

State of the problem at the present stage.

Rational organization of nutrition for preschool children is an important problem. Properly organized nutrition, complete and balanced in the content of essential nutrients, ensures normal growth and development of the child’s body, has a significant impact on the child’s immunity to various diseases, increases his performance and endurance, and promotes optimal neuropsychic development. ( [email protected]) The main thing is that nutrition corresponds to the age-related physiological needs of children in nutrients, which is provided by a certain set of products, taking into account their chemical composition. Observance of the diet, strict adherence to the rules of technical processing of food products aimed at maximizing the preservation of their biological value, and the need for sanitary and hygienic requirements are also of great importance.

Preschool education 1989 No. 1 P. 93-101 (K.S. Ladodo, L.V. Druzhinina)

A preschool child needs a complete, balanced and rational diet. He must receive all the necessary substances in the right ratio. What difficulties arise with nutrition in kindergarten and what is the nutrition strategy associated with solving these problems? The first problem is individualization of nutrition.

This problem is the most difficult, because the kindergarten group includes children who are “night owls” and children who are “larks,” children with good and poor appetite, children with food allergies and obesity. This problem has not been completely resolved, but one thing is clear: in the future we cannot do without its solution. (Hoop 2007 No. 1 Igor Kon)

The second problem is food quality and safety.

The solution to this problem is largely related to the technical equipment of the food unit and personnel issues. Rational organization of nutrition, tireless staff, equipping the catering unit with combi ovens, universal drives, and special devices - this is the key to the quality and safety of food for preschoolers. This problem is directly related to the solution of socio-economic problems in the country. Insufficient funding does not allow kindergartens to equip food units with modern equipment and pay decent wages to the people working there.

The third problem is catering.

Today there is centralized school nutrition: a canteen or factory kitchen prepares meals for 15-20 schools, which are then delivered to their destination. In kindergartens, fortunately, the self-feeding system has been preserved. However, proposals have been made that preschool institutions, like many schools, should receive ready-made food from centralized food units. Nutritionists are categorically against this approach, since babies need fresh, just prepared food. As long as it is possible to cook for 300 or even 50 children, this should be done.

If we talk about strategy, then it is necessary to provide for an increase in the quota for semi-finished products for kindergartens. For example, a kindergarten could receive vegetables that are already peeled, packaged and chilled. The meat must be pre-cleaned from veins and connective tissue and cut into pieces. In this case, the kindergarten cook could immediately use it to prepare soup. The chef can make cutlets from delivered ready-made minced meat. This approach to catering will greatly facilitate the work of the kitchen staff.

The fourth problem is carelessness in nutrition.

One of the manifestations of a frivolous attitude towards one’s health is carelessness in nutrition, including for preschoolers. For example: many cooks in kindergartens do not understand why they need to cook unsalted food. But excess salt leads to the risk of hypertension. If a pregnant woman eats unsalted foods and limits salt intake during breastfeeding, then the child will calmly eat unsalted foods in kindergarten. A completely different situation arises if a child gets used to salty foods from early childhood. The salt content in food should be reduced gradually.

The fifth problem is education and enlightenment.

This problem is important for everyone: for the management of preschool educational institutions, and for education departments, and for educators, and for parents. It is necessary to clearly understand that even with good funding, excellent refrigeration and kitchen equipment, catering will depend on the level of staff training. This means that appropriate systematic training must be organized in universities and colleges.

Problem six - technical and organizational issues.

For example, what to feed children on Monday morning if bread is delivered on Friday and by the beginning of the new week it has gone stale? The ideal model of nutrition in a preschool educational institution: all products are supplied in the most prepared form, food is prepared on site. This requires infrastructure and high-quality semi-finished products. (I. Horse)

Problem seven - new technologies. Scientists' opinions on nutritional quality largely depend on new scientific ideas. For example, they established the important role of selenium and began to add it to food. A certain beneficial ratio of fatty acids has been identified—recommendations for nutritional balance have changed. There is heated debate over whether protein is harmful or beneficial. At the same time, from a physiological point of view, nutrition changes little. Following the new recommendations, the menu of kindergartens in Moscow has been changed. Now it is not ten days, but twenty days, i.e. more varied. The menu includes a number of foods fortified with vitamins, such as bread and even sweets. This is very important because modern children are deficient in microelements. This means that you need to give them either tablets or fortified foods. Of course, the latter are preferable.

In a word, the children's nutrition strategy should include how to solve issues of quality, safety, balance, and nutrition.

(I. Kon) The role of nutrition in childhood is great. This is due to a number of reasons. (Kislyakovskaya V. G., Vasilyeva L. P., Gurvich D. B.)

A child’s body differs from an adult in its rapid growth and development, the formation and formation of the structure of many organs and systems, the improvement of their functions, the development and complication of higher nervous activity. All this requires the body to receive a sufficient amount of proteins, fats, carbohydrates, minerals and vitamins.

Speaking about the nutrition of preschool children, we should first of all dwell on the characteristics of this age period.

Preschool children are characterized by high motor activity, accompanied by a large expenditure of energy, enhanced metabolic processes, improvement and differentiation of intellectual activity, speech formation, and development of the emotional sphere.

At preschool age, the child begins his closest communication with the world around him, and, above all, with his peers. This increases the possibility of transmitting a number of infectious agents, which makes it necessary to provide the child’s body with high resistance and good resistance to infectious diseases.

In childhood, a food stereotype is formed, and the typological features of an adult’s metabolism are laid down.

Consequently, the health status of an adult largely depends on the proper organization of nutrition in childhood.

Of great importance is the proper organization of children's nutrition in preschool institutions, where more than half of all preschool children are currently being educated, and in many large cities and industrial centers - almost all children over 1.5 - 2 years old.

Since the presence of children in a group creates the possibility of illness, especially acute respiratory infections and intestinal diseases, for the proper development of preschool children, measures are necessary that increase the general resistance of the child’s body to infection. Proper balanced nutrition comes first.

1.1 Catering for childrenth in preschool educational institution

Basic principles of rational nutrition.

(Journal of Preschool Education, 2004, No. 10, Kokotkina O.)

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

Proper organization of children's nutrition in a preschool institution requires compliance with the following basic principles:

Preparation of nutritious diets;

Using a diverse range of products that guarantee sufficient levels of essential minerals and vitamins;

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

Compliance with the rules of food aesthetics, education of the necessary hygienic skills depending on the age and level of development of children;

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

Taking into account the climatic and national characteristics of the region, the time of year, changing the diet in connection with this, including appropriate products and dishes, increasing or decreasing the calorie content of the diet, etc.;

Individual approach to each child, taking into account his/her health status, developmental characteristics, adaptation period, presence of chronic diseases;

Strict adherence to technological requirements when preparing food, ensuring proper culinary processing of food products;

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

Accounting for the effectiveness of children's nutrition. (Kokotkina O.)

Nutrition of children with health problems.

Preschool institutions are often attended by children with certain health conditions. It is these children, due to their existing disorders, who more often than others become ill with acute respiratory viral infections, acute intestinal diseases, childhood droplet infections, and are sources of the spread of infections in the community. Such children need an individual approach when organizing their nutrition.

Undoubtedly, this makes it difficult for staff to work, both in groups and in the catering department. However, as the experience of leading preschool institutions shows, proper organization of nutrition for children with various health conditions allows achieving good results in their improvement and reduces the overall morbidity of children in the institution.

For what diseases or health conditions do children attending a preschool institution need specially organized nutrition?

In recent years, allergic diseases, especially food allergies, have become increasingly common among both young and older children.

A large proportion of preschool children, especially in large cities, are children who are overweight, prone to obesity, or have already developed obesity. Proper nutrition plays a major role in the prevention and treatment of this disease.

Children with chronic diseases of the digestive system, kidneys, and endocrine diseases require serious attention in organizing nutrition.

Among young children, there are often children with rickets, anemia, with manifestations of malnutrition, or with low body weight.

The organization of nutrition for children who have suffered acute respiratory infections, acute intestinal diseases, as well as frequently ill children has its own characteristics. Their percentage is very high, especially in early age groups.

Nutrition for allergies.

In preschool institutions, we often encounter children who suffer from intolerance to certain foods. Food allergies in children are manifested by various skin lesions (exudative diathesis), sometimes intestinal disorders, as well as an increased tendency to respiratory diseases (respiratory allergosis). These disorders are most pronounced in young children, although older children often have pronounced intolerance to certain foods.

The main method of treating allergic reactions is diet therapy, based on excluding foods that cause allergies from the child’s diet. At the same time, excluded products are replaced with other equivalent ones in such a way that the total amount of basic nutrients remains in the child’s diet within the age norms.

The most common manifestations of allergies in children are caused by the so-called obligate allergens: chocolate, cocoa, coffee, strawberries, wild strawberries, raspberries, oranges, tangerines, and less often carrots, fish, eggs. Some children may be sensitive to cow's milk and dairy products.

A preschool doctor is involved in organizing meals for children with allergies. He instructs the staff of children's groups which foods a given child cannot tolerate and which foods should be replaced. For this purpose, children's groups have special nutrition sheets for children suffering from food allergies. They indicate which foods are contraindicated for the child and what they should be replaced with. For example, some children are given milk or kefir instead of cocoa or coffee, apples instead of oranges, etc.

Based on the doctor’s orders, the preschool nurse ensures that the necessary replacement meals are prepared in the catering unit for children in need. Thus, some children who are intolerant to cow's milk may also be hypersensitive to beef. In this case, you can try using pork (lean) or turkey for them.

It is useful to introduce vegetable oil into the diet of children suffering from exudative diathesis, which has a positive effect on skin manifestations. For such children, you can increase the dose of vegetable oil when dressing salads, add it to porridge instead of butter.

In the diet of a child suffering from allergies, it is recommended to slightly reduce the amount of carbohydrates, limiting the amount of sugar and sweets, replacing them with vegetables and fruits. It is also better to replace cereal and flour dishes with vegetable ones.

One of the fairly common forms of allergic diseases in childhood is lactase deficiency (the absence or decrease in the activity of lactase, an intestinal enzyme that breaks down milk sugar). The disease is manifested by intolerance to milk, including maternal milk, and dairy products, since they contain milk sugar. When consuming dairy products, such a child develops dyspeptic symptoms, a sharp decrease in appetite, vomiting, and a lag in body weight.

Children suffering from lactase deficiency require special nutrition using foods that are partially or completely devoid of lactose (milk sugar). Such children can be successfully raised in preschool institutions if they are provided with the necessary dietary nutrition. (Alekseeva A. S., Druzhinina L. V., Ladodo K.)

Nutrition for obese children.

Among preschool children, children with excess body weight are more common than those with underweight.

The main reason for the development of obesity in children is a violation of the diet: an unbalanced diet with the consumption of large amounts of carbohydrates and fats, overeating in the evening. A sedentary lifestyle also takes its toll.

The only method of preventing and treating obesity is a balanced diet combined with sufficient physical activity. It is important that dietary treatment is carried out continuously and consistently. A lot of work is being done with parents.

The staff of a preschool institution should pay special attention to overweight children, ensure that they do not violate their diet, replace some dishes for them, and actively involve them in outdoor games and physical education classes.

For obese children, wheat bread is replaced with rye bread, porridge with vegetable dishes, confectionery products are completely excluded from the diet, and efforts are made to reduce the amount of sugar. Since dairy products are given without restriction in the diet of obese children, instead of sweet tea they can drink milk or kefir, preferably low-fat, without sugar.

For obese children, cucumbers, cabbage, zucchini, tomatoes, radishes, leafy greens, watermelons, apples are recommended; various seasonings, spices, and extractives are completely excluded, as they stimulate appetite and limit salt intake.

In addition to the rational nutrition of obese children, it is important to pay attention to their motor mode. Typically, such children are calm, phlegmatic, and avoid noisy outdoor games. They cause little concern to educators, and they do not pay enough attention to them. Overweight children should be involved in active activities, encouraged to be more active during physical exercise, walks, games, competitions, etc.

Parents are advised to organize active recreation on weekends and holidays (hiking trips, excursions, ski trips, etc.), and in the evening to limit their children’s viewing of television programs, replacing them with walks in the fresh air. Parents can also be advised to involve their children in household work and performing feasible tasks associated with active movements as early as possible.

Despite the fact that morning hygienic exercises are carried out in preschool institutions, it is useful for obese children to do morning exercises at home with their parents, preferably in the fresh air. If the kindergarten is located 2-4 stops from home, you should not use public transport; it is useful to walk this distance. This way the child will receive some physical activity.

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

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

Nutrition for chronic diseases of the digestive system.

In preschool institutions there may be a certain percentage of children suffering from various chronic diseases of the digestive system, which do not require hospital or sanatorium treatment, but require a certain gentle diet taking into account the pathology.

The basic principle of dietary nutrition for such children is gentle culinary processing of foods with the exception of frying. It is not recommended to include foods containing extractives, essential oils, coarse fiber, as well as spicy and salty foods in the diets of children suffering from chronic digestive diseases.

Basically, the technology of cooking in preschool institutions meets these requirements, but it happens that children are replaced with some dishes or completely excluded from the diet, and sometimes some products that have medicinal properties are added to the diet.

For example, for children with chronic diseases of the gallbladder and biliary tract, food is prepared only by steaming; diets widely include milk, fermented milk products and especially cottage cheese, which should be given daily in the amount of 70-100 g. Fats are given only in easily digestible form (2 /3 butter and 1/3 vegetable oil). It is not allowed to consume rye bread, meat and fish broths, chocolates, cocoa, beans, and peas. Cold food and drinks are not recommended.

In the nutrition of children with chronic gastritis, it is necessary to take into account the pathogenesis and characteristics of the course of the disease. Thus, for gastritis with high acidity, products that have the ability to reduce the secretion of gastric juice are widely used: milk, cream, eggs, cereals, non-acidic fruits and vegetables containing delicate fiber. For children, pureed vegetarian soups, boiled lean meat, fish, steamed cutlets, pureed porridge with butter and milk, and pureed vegetables are recommended. For chronic gastritis with low acidity, products that increase the secretion of gastric juice are used: meat, fish and vegetable soups, vegetable and fruit purees, juices, fermented milk products.

For all types of gastritis, spicy and salty foods, vegetables with coarse fiber, smoked foods, and cold dishes are excluded.

Nutrition for renal pathology.

Children who have suffered acute kidney diseases (nephritis, pyelonephritis), as well as those suffering from chronic pyelonephritis, should be on a gentle diet for a long time (up to one year or more). Spicy and salty foods, fatty foods, broths, and smoked meats are excluded from their diet.

The amount of proteins, fats, and carbohydrates must correspond to age-related physiological norms. However, the range of products for these children is strictly controlled. For example, they should not be given cocoa, rye bread, legumes, sorrel, green salad, spinach.

Milk, which has a diuretic effect, makes up a significant portion of the diets of these children.

Nutrition for rickets.

Most often, rickets affects children whose diet lacks a protein component, has an excess of carbohydrates, and has an imbalanced calcium-to-phosphorus ratio. Therefore, for the rational nutrition of children with rickets, it is necessary to provide for a sufficient intake of complete proteins of animal origin into the child’s body, which take an active part in the processes of absorption and assimilation of calcium salts, phosphorus and vitamin D. Equally important is a sufficient intake of vegetables and fruits - the main carriers of minerals and vitamins.

Nutrition for anemia.

Anemia is one of those diseases whose development is associated with malnutrition in the child. Lack of proteins, vitamins and minerals, especially iron, can cause anemia even in older children.

Since the main materials for building red blood cells are proteins and iron, the diet of children with anemia should contain a sufficient amount of animal proteins, as well as foods rich in iron salts. Children should receive sufficient amounts of cottage cheese, meat, fish, eggs, and a variety of vegetables and fruits. Among the cereals, the richest in iron are buckwheat, oatmeal and millet. Among vegetables and fruits, Antonov apples, black currants, gooseberries, pomegranates, green peas, beets, tomatoes, and parsley are recommended. It is advisable to include apples, fresh (or canned) juices and fruit purees in the diets of children with anemia every day. Prune and apricot purees are useful.

Nutrition for malnutrition.

Hypotrophy is most often observed in young children with serious nutritional disorders: insufficient consumption of essential nutrients, especially protein, with a low calorie diet, with disturbances in the ratio of food ingredients, as well as as a result of past diseases and in the presence of a number of congenital factors.

At older preschool age, low body weight in children is most often a consequence of diseases accompanied by persistent anorexia.

In case of malnutrition, the child’s nutrition must fully cover his need for basic nutrients and at the same time correspond to his physiological capabilities.

In the diet of both young and older children, foods rich in complete protein are widely used: milk, kefir, cottage cheese, meat, fish, eggs, cheese.

Often children with malnutrition experience a decrease in appetite. In such cases, the child’s volume of individual dishes is reduced. In order to introduce the most nutritious foods in a smaller volume, more concentrated nutrition is used. For children with malnutrition, special dishes are prepared with a high content of meat, eggs, and cottage cheese (for example, casseroles are made with double the amount of cottage cheese and eggs). It is important to include in their diets foods and dishes that enhance the separation of digestive juices and thereby increase appetite: strong broth (in small quantities), raw vegetable salads, sauerkraut, pickled cucumber, herring.

In the nutrition of children with malnutrition, a variety of dishes, good taste and beautiful presentation are of great importance. All this must be taken into account when organizing meals for children in a preschool institution and conducting sanitary education work with parents.

Nutrition for children who have suffered acute illnesses and are often ill.

As a rule, children who return to kindergarten after an illness suffer from decreased appetite and are physically weakened. Therefore, the basic principles of organizing nutrition for these children coincide with the principles of organizing nutrition for children with malnutrition. This also applies to children who are often ill. They are primarily provided with a sufficient amount of animal proteins rich in essential amino acids. To do this, you need to make sure that a frequently ill child completely eats his allotted portion of meat, fish, and cottage cheese.

It is better if these portions are slightly increased (by 10-15%) by reducing the amount of side dish, since children weakened after illness need additional protein, which they do not receive due to decreased appetite.

The amount of fat in children's diets should correspond to the age norm. Some parents, and sometimes educators, believe that a child who has suffered from a disease should be given more nutritious fatty foods; they increase the portion of butter, give him cream, sour cream. This is a big mistake. Excessive amounts of fat negatively affect the child’s appetite, which is already impaired due to the disease. To improve appetite and increase the body's defenses, children weakened after illness are slightly reduced in the amount of animal fats, replacing them with vegetable oil rich in polyunsaturated fatty acids, which have a beneficial effect on the development of immunity. The total amount of vegetable fats in a child's diet should be about 20% of the total amount of fat.

When feeding weakened children (at lunch), their portion of salad is increased by adding a little vegetable oil. It is useful to give salads with vegetable oil several times a day. Parents can be advised to give their child this salad in the morning before leaving for kindergarten and in the evening before dinner.

To increase appetite and sufficiently supply children's bodies with vitamins and minerals, it is recommended to widely include in their diets a variety of fruits and vegetables, fruit, vegetable and berry juices, decoctions of vegetables and fruits, and to avoid excessive consumption of sweets and sugar.

It is advisable for children weakened after illness to replace milk with fermented milk products that stimulate digestion processes. Their total number may be slightly increased. For example, you can recommend that parents give their child a glass of kefir before bed.

Children who have been ill have an increased need for vitamins. For two weeks they are given vitamins C, groups B, A, E (in age-specific therapeutic dosages).

The food of children who have suffered acute illnesses should be easily digestible, varied, and beautifully presented.

Nutrition of children during the period of adaptation to preschool. Admission to a preschool institution for each child is accompanied by certain psychological difficulties associated with the transition from the usual home environment to the environment of a children's group. The younger the child, the more difficult this transition is for him. The period of adaptation to a preschool institution for different children lasts from 3 weeks to 2-3 months and is often accompanied by various disorders in their health. During this period, young children may experience decreased appetite, disturbed sleep, and neurotic reactions (lethargy or increased excitability, emotional instability, vomiting, etc.). As a result, many children have reduced resistance to adverse environmental factors and increased susceptibility to infectious diseases. Often, during the adaptation period, children experience a significant decrease in body weight and delayed motor and neuropsychic development.

It is important, even before the child enters a preschool institution, to carry out the necessary work with parents to prepare the child for upbringing in a children's group. This work is carried out more specifically and specifically by the staff of the institution where the child is admitted. Parents are introduced to the living conditions and upbringing of the child in kindergarten, the daily routine, and the nutritional habits of children in the institution; parents are advised to try to bring the child’s diet and diet closer to the conditions of the children’s group.

In the first days of a child’s stay in a child care institution, one should not sharply change the pattern of his behavior, including his established eating habits. The child should not be offered dishes that are unusual for him. If a child does not know how or does not want to eat on his own, the teacher or junior teacher feeds him for the first time. Some children who find it difficult to get used to being in a group environment can be fed at a separate table or after the other children have finished eating.

If a child refuses to eat, in no case should you force feed him: this will further worsen the baby’s negative attitude towards the group: in these cases, you can allow the mother or another person close to the child to feed him in the group or send him to 1 - 2 day home.

To increase the body's defenses, children during the adaptation period are given lighter, but more complete food enriched with vitamins and minerals, offered juices or fruit purees during meals, and more often use fermented milk drinks. From a conversation with parents, the teacher finds out what food the child eats most willingly.

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

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

Peculiarities of children's nutrition in the summer.

In the summer, especially when a preschool institution operates in suburban conditions, the most optimal opportunities are created for carrying out health-improving work in the children's team. Children spend most of their time in the fresh air, take long walks, undergo various hardening procedures more actively, and increase their load during physical education classes.

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

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

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

Secondly, the biological value of children's diets in the summer is increased through the use of fresh greens enriched with vitamins and microelements. In summer, children's diets include garden greens: dill, parsley, sorrel, green onions, spinach, lettuce.

In the summer, many preschool institutions, especially those located in areas with a hot climate, practice some change in diet: lunch and afternoon snack are swapped, which is physiologically more justified. Lunch is postponed until after nap time. In the hot afternoon, when children's appetite sharply decreases, they are offered a lighter meal in the form of a second breakfast consisting of fermented milk products, juices, fruits, and yagoi. Children who are rested after a nap and hungry after a light second breakfast do well with lunch at 4 p.m.

In the summer, in the heat, children's need for fluid increases. You need to remember this and always have a sufficient amount of drink in stock. Drinks are offered to children in the form of fresh boiled water, rosehip infusions, vegetables, and unsweetened juices.

It is recommended to give the drink to children after returning from a walk and before carrying out water hardening procedures. When organizing long excursions, teachers must take with them a supply of drinking water (boiled water, unsweetened tea) and glasses for the number of children.

Prevention of gastrointestinal diseases.

According to V. F. Vedrashko, the basis for the prevention of gastrointestinal diseases is strict adherence to sanitary and hygienic measures, a properly organized general regimen and diet.

It is known that non-compliance with a diet associated with incorrect intervals between meals and the amount of food can lead to digestive disorders, and in the future, cause serious intestinal diseases.

Thus, with long intervals between meals, the secreted gastric juice has an irritating effect on the gastric mucosa, which can lead to gastritis. Frequent meals lead to depression of the food center; food in the stomach and intestines does not have time to be digested and is thrown out of the body unprocessed.

Gastrointestinal diseases in children can occur as a result of the introduction of pathogenic microbes that enter the body in different ways: through the air, food, insects.

Some infectious diseases - tuberculosis, brucellosis and a number of others are transmitted not only from humans, but also by consuming milk and meat of sick animals. That is why hygienic requirements for food preparation must be strictly observed. Otherwise, it can lead to a serious gastrointestinal disease - dysentery. This disease is treated in a clinical setting. Strict isolation of the patient is mandatory. Dysentery affects people of any age, most often young children.

Dysentery germs - dysentery bacilli from contaminated objects enter the child’s body. The greatest danger from an epidemic perspective are the so-called bacilli carriers, i.e. In practically healthy people, dysentery microbes live and multiply in the intestines.

Dysentery microbes are quite stable; they can exist outside the human body. In soil contaminated with feces, microbes can remain alive for up to three months, even in winter; on the skin of unwashed hands for 3-5 hours. (Vedrashko V.F.)

Many microbes, including dysentery, survive well on food. So in milk, kefir, butter, cheese they last up to 5-10 days, in berries - 5-6 days, in tomatoes - 7-8 days, in cucumbers up to 15 days. Dysentery microbes survive well in ready-made dishes - meat, fish, vegetables. Therefore, when preparing these dishes, you must especially strictly observe sanitary rules and immediately eat them.

Patients with dysentery are observed throughout the year, but outbreaks of carriage occur in the summer months (July, August). This is explained by the fact that in the summer children eat more berries, fruits, and vegetables, on the surface of which there may be microbes.

The growth of microbes can be stopped by thoroughly heating or boiling them. Dishes and contaminated items must be disinfected.

Worms enter the gastrointestinal tract when a child ingests eggs and their larvae. Those in the child’s body release toxic substances (toxins), which have adverse effects on the nervous system, loss of appetite, and upset digestion. It is necessary to prevent helminthic diseases. To do this, first of all, it is necessary to fight the source of infection (unwashed or poorly washed vegetables, berries eaten especially in the summer, raw water, unboiled milk, etc.), disease carriers (Insects, rodents).

To combat gastrointestinal diseases, along with observance of the rules of personal hygiene by adults, it is necessary to instill in children from a very early age cultural and hygienic skills: Wash hands before eating, after using the toilet, after playing with dogs and cats, which are often carriers of diseases. (Vedrashko V.F.)

Food poisoning.

Food poisoning, which can be of bacterial or non-bacterial origin, poses a great danger to children, especially in children's groups. Food poisoning of bacterial origin (toxicoinfections) occurs as a result of the ingestion of harmful microbes that produce toxins. Typical forms of toxic infections are most often caused by a number of microorganisms of the paratyphoid group (Salmonella) and in the form of various E. coli, among them dysentery. Toxic infections can occur when consuming contaminated meat, contaminated animals, birds, fish, and dairy products. (Vedrashko)

Toxic infections are often caused by products stored in chopped form at temperatures conducive to the development of microbes. Semi-finished products such as minced meat, pate, goulash, jelly, jellied dishes, liver sausages are dangerous to store even in the cold. (Vedrashko V.F.)

Products eaten without additional heat treatment must be carefully isolated from raw foods. Poisoning can occur when eating poorly cooked or undercooked meat.

Bacterial poisoning can be caused by staphylococci. The source of contamination of staphylococcal products is mainly from food department workers who have various injuries to the skin (abrasions, burns, ulcers). Prevention of staphylococcal and other types of toxic infections consists of strict adherence to the sanitary conditions of the food unit and monitoring the health of its workers. Very often, staphylococcal diseases are associated with the consumption of milk from sick cows. Staphylococci can quickly multiply in perishable foods (meat, fish, omelet), especially at room temperature.

Severe forms of poisoning are caused by botulinum bacillus toxin. Most often, this disease is observed when eating stale sausages, sturgeon fish, salted and smoked bream, and canned fish.

Food poisoning of non-bacterial origin can be caused by eating poisonous mushrooms and berries from wild plants.

Food poisoning is possible due to the poisons of lead, copper, and arsenic, which can pass into food from the inner walls of the dishes, especially if acidic foods are stored in these dishes. (Vedrashko V.F.)

1. 2 Menu creation

Creating a menu means listing all the dishes that are included in the child’s daily diet. A prerequisite for this is to provide the child with all nutrients depending on his age needs. Therefore, when creating a menu, it is important to take into account the chemical composition and calorie content of the products included in it (see appendix).

The menu should include a variety of dishes, and so that they are not repeated often, the menu should be prepared for several days. A pre-compiled menu makes it possible to deliver products to the institution in a timely manner.

It is more convenient to create a menu starting with lunch, and then move on to breakfast and dinner. Meat and fish dishes should be given in the first half of the day, mainly for lunch. Side dishes for main meat and fish courses should be varied. It is best to serve potatoes and vegetables with meat and fish dishes, and rice and mashed potatoes with chicken.

Combined side dishes should be used more often - this will significantly diversify the food and promote its digestibility.

The menu should be designed so that children do not receive cereal or vegetable dishes twice a day.

It is also important to combine lunch dishes correctly: if the first course is vegetable, then cereal, pasta or potatoes are used as a side dish for the second course, depending on the composition of breakfast and dinner.

The menu in preschool institutions for children of all age groups is one. But if the institution has a group of children from 1 to 2 years old, the food should be differentiated not only in terms of serving size, but also in terms of culinary preparation. For children of this age, some first courses are given pureed, chopped meat, steamed, etc. The weight of the products, and therefore the portion yield for children of different ages, will not be the same, which must necessarily be reflected in the menu layout. Such differentiated nutrition will allow for more efficient use of food products, while an even distribution of portions among all children leads to an increase in the amount of food leftovers in younger age groups. Both the one-time and daily amount of food for children will vary depending on age.

Daily weight of food (in grams) for preschool children.

Based on the menu, a work sheet is drawn up, the so-called layout menu: it indicates the number of children, the layout of products for each dish, its weight in finished form (dish yield). To determine the yield of a dish, it is necessary to take into account the losses that occur during food processing.

The layout of ingredients for preparing a certain dish should always be the same. Is it wrong if once the dense part of the first course is? in relation to the liquid, and another time in the same dish it will be ½ or ¸. It is easier for the cook to cope with this work if he knows what changes occur in the products during their processing.

Food prepared according to the menu after taking a sample (by a doctor, dietitian or nurse) should be given to the groups. When serving food, it is very important not to touch it with your hands, and, if possible, transfer second courses and side dishes with a spatula, spoon, or fork.

The doctor, dietary nurse, and manager must ensure that the amount of food exactly corresponds to the age of the children and the layout described above. (Vedrashko V.F.)

Each institution should have an approximate menu designed for at least 2 weeks, taking into account the recommended average daily nutritional standards in preschools for two age categories: for children from 1 year to 3 years and for children from 3 to 7 years. (San PiN 2.4.1.2660-10)

1.3 Contents and forms of concontrol of catering in preschool educational institutions

Control over the proper organization of nutrition for children raised in preschool institutions is carried out by the head of the institution, representatives of the public and people's control. Periodic control over the organization of nutrition in preschool groups is carried out by the authorities of public education, health care, sanitary and epidemiological services, as well as by the heads of enterprises, institutions and rural farms that manage preschool institutions.

The head of a preschool institution, being responsible for the entire organization of work in the institution, is also responsible for the proper organization of children's nutrition. He controls the work of business workers to ensure timely preparation of applications to trading organizations for the required number of products for the year, quarter, month, monitors the correct use of food allocations, and the compliance of the products received with the current natural set of products for preschool institutions of various types.

The head of a preschool institution is also interested in organizing the delivery of food to the institution, compliance with the rules for their storage and use, organizing work in the catering unit, the correct preparation of menu layouts, compliance with sanitary and hygienic requirements when preparing and serving food, and periodically checks the organization of meals for children in groups.

Constant monitoring of the proper organization of children's nutrition is one of the main responsibilities of medical personnel of preschool institutions providing medical and preventive care to children.

In accordance with the Regulations on the preschool institution, the senior nurse of the nursery, nursery-kindergarten monitors the quality of products delivered to the institution, organizes their proper storage, adherence to sales deadlines, participates in the preparation of menu layouts, controls the quality of food preparation, its compliance with physiological children's needs for basic nutrients, the sanitary condition of the catering unit, compliance with personal hygiene rules by employees, monitors the organization of meals for children in groups. The same duties are performed by a nurse at a children's clinic serving kindergartens.

Basic control methods. Monitoring compliance with natural nutritional standards is carried out by checking applications drawn up by the manager and business workers, their compliance with the approved nutritional standards for children in preschool institutions.

Monitoring compliance with natural nutritional standards is carried out selectively by analyzing menu layouts for several days or, more reliably, according to accounting cumulative reports on the actual consumption of food for a month, quarter, year. Monitoring the correct preparation of menu layouts is carried out on a daily basis by medical workers of preschool institutions with their direct participation in the preparation of menus, as well as during periodic calculations of the chemical composition and calorie content of children's diets. These calculations are carried out once a month separately for children of toddler and preschool age (for the entire month or for any 10 consecutive days of each month) according to a cumulative accounting sheet. To calculate nutrition, official tables of the chemical composition of food products are used. It is important to take into account the loss of nutrients during cooking.

The obtained data on the content of proteins, fats, carbohydrates in children's diets, as well as the total caloric content of diets, are compared with data on the chemical composition of children's diets in preschool institutions of various types and the physiological needs of children of this age for basic nutrients and energy.

When making calculations, it is advisable to pay attention to the sufficient content of animal proteins in children’s diets, as well as to determine the vitamin value of diets with appropriate adjustments for losses during culinary processing of products.

If, during nutrition calculations, significant deviations from the recommended norms are revealed, the nurse takes prompt measures to rationalize the children’s nutrition (makes the necessary adjustments when drawing up menu layouts, ensuring that they contain the necessary content of complete products and that the chemical composition of the diets complies with current standards, which must be confirmed subsequent power calculations). If necessary, the nurse raises the issue of improving children's nutrition with the head of the preschool institution and informs the doctor about this.

Along with periodic calculations of the chemical composition of food, the nurse daily approximately evaluates the children's daily food rations, the range of products used in the menu, and uses this data to make specific recommendations to parents on the composition of the children's home food in the evening.

Medical workers are present when the main products are placed in the cauldron, check the yield of the dishes, and also conduct an organoleptic assessment of the finished food.

The correctness of the main products (butter, meat, fish, etc.) is established by control weighing the products allocated for the preparation of a given dish and comparing the data obtained with the data of the layout menu.

It is important to pay attention to the correspondence of the volumes of prepared food to the volume of single servings and the number of children, avoiding the preparation of excess amounts of food, which reduces its calorie content and also leads to a large amount of leftover food. (Alekseeva A. S., Druzhinina L. V., Ladodo K.)

To make it easier to control the yield of dishes, the dishes in which food is prepared must be measured. Appropriate marks must be made on the cauldrons for first and third courses. The yield of second courses is checked by weighing several portions and comparing the average weight of a serving with the yield of this portion indicated in the layout.

The results of checking the yield of dishes are reflected in the logbook for quality control of finished food (rulerage logbook). It is usually carried out by a medical professional.

To make it easier to control the yield of food in a catering unit, you should have tables of food waste during cold cooking, tables of yield and moisture standards for porridges of various consistencies, and tables of yield of meat, fish and vegetable dishes during heat treatment.

Control over the quality of prepared food consists of organoleptic evaluation. Prepared food is distributed to groups only after a sample has been taken and a medical worker has written down in the rejection register authorizing the distribution of food. In the journal it is necessary to note the result of sampling each dish, and not the diet as a whole. A daily sample of ready-made meals should be left at the catering unit, the selection and storage of which is controlled by a medical professional. The sample is taken into a sterile glass container with a lid (each dish, including side dishes, is taken into a separate container). Samples are stored in the refrigerator in a place specially designated for this purpose. Sample storage temperature is not higher than 8°. (Alekseeva A. S., Druzhinina L. V., Ladodo K.)

Organoleptic evaluation of food.

Organoleptic evaluation of food is the determination of its color, smell, taste, consistency, hardness, juiciness, etc.

Organoleptic evaluation begins with external examination of food samples. It is better to carry out the inspection in daylight. Then the smell of food is determined, which helps to identify the initial signs of product spoilage, which cannot always be determined by other methods. The smell is determined at the temperature at which the food is consumed. The smell is better detected when holding your breath. The smell is designated as clean, fresh, spicy, sour milk, burnt, putrid, fodder, swampy, muddy, specific (herring, garlic, mint, vanilla, petroleum products, etc.).

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Nutrition for children in preschool institutions.

Organization of meals for children in a preschool institution.

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

Proper organization of children's nutrition in a preschool institution requires compliance with the following basic principles:

preparation of nutritious diets;

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

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

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

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

taking into account the climatic and national characteristics of the region, the time of year, changing the diet in connection with this, including appropriate products and dishes, increasing or decreasing the calorie content of the diet, etc.;

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

strict adherence to technological requirements when preparing food, ensuring proper culinary processing of food products;

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

taking into account the effectiveness of children's nutrition.

Diet.

Strict adherence to the diet is important in organizing children's nutrition. Meal times should be constant and correspond to the physiological characteristics of children of different age groups. Strict adherence to meal times determines the development of a conditioned food reflex for a time, i.e., it ensures the production of the necessary digestive juices and good absorption of the food taken. When children feed erratically, their food reflex fades, their appetite decreases and the normal functioning of the digestive organs is disrupted.

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

The most physiological is the following diet:

Breakfast -7.30-8.30 Lunch -11.30-12.30

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

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

The diet of children in preschool institutions is established depending on the duration of the children’s stay there. In day care institutions (for 9-10 hours), children receive three meals a day:

Breakfast - 8.30 Lunch - 12.00-12.30 Afternoon snack - 16.00

Dinner (at home) - 19.00-20.00.

Children on extended days (12-14 hours) or 24-hour stays receive four meals a day. At the same time, breakfast and other meals are shifted somewhat to an earlier time: Breakfast - 8.00 Lunch - 12.00 Afternoon snack - 15.30 Dinner - 18.30-19.00.

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

Meal times in preschool institutions must be strictly observed. Deviations from the set time can be allowed only in exceptional cases π by no more than 20-30 minutes. Therefore, the heads of preschool institutions pay maximum attention to the proper organization of work in the catering department and the timely delivery of food to children's groups. No breaks in nutrition should be allowed. The child should receive each new dish immediately after he has eaten the previous one. Children are recommended to stay at the table for no more than 25-30 minutes during lunch, 20 minutes during breakfast and dinner, and 15 minutes during afternoon tea.

One of the important points of the diet is the prohibition of giving children any food in the intervals between feedings, and primarily various sweets, cookies, and buns. This should be paid special attention to by staff and parents. Even foods such as fruits, berries (especially with sugar), and vegetable salads are given to children only during the next meal. To avoid appetite disturbances, you should not drink sweet juices, sweet tea, milk, or kefir.

Diet for preschool children.

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

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

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

Children staying in a preschool during the day (9-10 hours) receive three meals a day, which provides approximately 75-80% of children's daily needs for basic nutrients and energy. Breakfast accounts for 25% of the daily caloric intake, lunch accounts for 40% and afternoon snack - 15% (dinner - 20% - the child receives at home).

In a preschool institution, a specific menu is drawn up for each day. It is important to maintain the correct ratio of essential nutrients in children's diets, which is called the principle of balanced nutrition. In the diets of preschool children, the ratio of proteins, fats and carbohydrates should be 1:1:4. Insufficient, excessive or unbalanced nutrition can have a negative effect on the child's body. With insufficient nutrition, there is poor weight gain, deterioration in the child’s physical development, and a decrease in immunological defense, which contributes to the occurrence of diseases and their more severe course. With excess nutrition - consumption of large quantities of carbohydrates and fats (unbalanced, one-sided nutrition) - there is excessive weight gain, the development of obesity and obesity, a number of metabolic diseases occur, changes in the cardiovascular and other body systems are noted.

Assessment of the effectiveness of children's nutrition.

Assessing the effectiveness of children's nutrition is one of the sections of a doctor's work to monitor the proper organization of children's nutrition in an institution.

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

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

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

With proper nutrition, the child has a good appetite, active behavior, a joyful, emotional state, he willingly comes into contact with other children, staff, takes part in games and activities, his physical and neuropsychic development corresponds to his age, the process of adaptation to certain negative influences are favorable, susceptibility to diseases is at a low level, if they occur, they occur in a mild form with a minimum duration and do not cause complications.

Early clinical signs of nutritional (vitamin) deficiency include changes in the child’s behavior: increased fatigue, excitability, tearfulness, nervousness; mild degenerative changes in the skin and its appendages, as well as mucous membranes, may be observed. Timely detection of such conditions allows timely adjustments to be made to the child’s diet or medications to be prescribed.

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

Preserving the optimal amount of proteins, fats and carbohydrates in children's diets.

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

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

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

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

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

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

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

As a third course, it is best to give children fresh fruits or juices, fresh berries, and if they are not available, compotes from fresh or dry fruits, as well as canned fruit or vegetable juices, fruit purees (for baby food).

Dietary fats are indispensable for children's bodies.

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

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

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

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

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

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

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

Refractory animal fats (lamb, beef, lard, etc.) are not recommended for use in children's nutrition.

The correct ratio of vegetable and animal fats in a child’s diet.

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

A lack of fat in a child’s diet negatively affects his growth and development, leads to a decrease in protective forces, and the development of disorders of the skin and mucous membranes. Excess fat is also harmful, since it worsens digestion due to inhibition of the digestive glands, reduces the body's resistance, and interferes with protein absorption.

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

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

Fiber is of great importance in a child's diet. Although the nutritional value of fiber is low, it plays an important role in regulating intestinal activity, preventing constipation, increasing bile secretion, normalizing beneficial intestinal microflora, and stimulating the secretion of cholesterol.

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

With insufficient intake of carbohydrates from food, the digestibility of individual food ingredients is impaired and digestion processes worsen. With excess consumption of carbohydrates, increased formation of fat occurs, which is deposited in the subcutaneous tissue. With an increased amount of carbohydrates, the child’s resistance to infectious agents decreases, and the possibility of developing diabetes mellitus appears.

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

The largest amount of carbohydrates is found in bread, cereals, potatoes, fruits and flour products. For preschool children, it is better to satisfy the body's need for carbohydrates through vegetables and fruits.

High-quality food composition as a necessity for the proper development of a child.

The above-mentioned characteristics of the growth and development of children at different age periods determine their different needs for basic nutrients and energy.

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

Proper organization of nutrition ensures that the child’s body receives the necessary nutrients in sufficient quantities and in the correct proportions that meet the physiological needs of the growing child’s body. Nutrients that supply the body with energy are proteins, fats, and carbohydrates.

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

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

However, one should not assume that the more protein a child gets, the better. It has now been proven that excess protein can negatively affect metabolism, kidney function, and also increases a child’s susceptibility to allergic diseases.

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

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

Valueproteinovdairy productsForbody of a young child.

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

It is important that the child’s daily diet contains the correct ratio of proteins of plant and animal origin.

Proteins of plant origin are more difficult to digest and absorb by the body. However, with the correct ratio of animal and plant proteins in the diet, the digestibility of the latter increases, which allows for an optimal balance of amino acids in the child’s body. For this purpose, it is recommended to include the correct combination of products in dishes. For example, the nutritional value of meat increases when it is combined with side dishes of potatoes and vegetables, milk - with bread and cereal products.

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

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

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

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

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

Main food groups in the children's menu.

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

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

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

Fermented milk products, which differ from fresh milk in a number of properties, are widely used in baby food. During the process of fermented milk fermentation, they are enriched with vitamins B6 and B12, acquire pronounced antibiotic properties, and prevent putrefactive processes in the intestines, since the lactic acid bacteria they contain displace pathogenic flora. Lactic acid products stimulate the secretion of digestive juices and bile, significantly improving digestion processes. Therefore, they are especially useful for weakened children with unstable stools. Kefir is the most widely used dairy product in baby food. One-day kefir has a laxative effect, two-three days - a strengthening effect.

Cottage cheese is an easily digestible product, rich in complete protein, phosphorus, calcium and potassium. Cottage cheese is widely used to supplement the introduction of protein to children who are weakened, with malnutrition, or with decreased appetite, as it allows a small amount of food to give the child complete nutrition.

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

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

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

Nutrition of children during the period of adaptation to preschool.

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

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

It is important, even before the child enters a preschool institution, to carry out the necessary work with parents to prepare the child for upbringing in a children's group. This work is carried out more specifically and specifically by the staff of the institution where the child is admitted. Parents are introduced to the living conditions and upbringing of the child in kindergarten, the daily routine, and the nutritional habits of children in the institution; parents are advised to try to bring the child’s diet and diet closer to the conditions of the children’s group.

In the first days of a child’s stay in a child care institution, one should not sharply change the pattern of his behavior, including his established eating habits. The child should not be offered dishes that are unusual for him. If he has any special eating habits (even negative ones), there is no need to try to change them right away. For example, if a young child is accustomed to receiving kefir or milk through a pacifier, at first it is necessary to feed him from the pacifier and only after getting used to the group, teach him to drink from a cup.

If a child does not know how or does not want to eat on his own, the teacher or junior teacher feeds him for the first time. Some children who find it difficult to get used to being in a group environment can be fed at a separate table or after the other children have finished eating.

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

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

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

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

Peculiarities of children's nutrition in the summer.

In the summer, especially when a preschool institution operates in suburban conditions, the most optimal opportunities are created for carrying out health-improving work in the children's team. Children spend most of their time in the fresh air, take long walks, do intense labor, working in the garden; Various hardening procedures are more actively carried out with them, and the load on them is increased during physical education classes.

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

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

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

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

In the summer, many preschool institutions, especially those located in areas with a hot climate, practice some change in diet: lunch and afternoon snack are swapped, which is physiologically more justified. Lunch is postponed until after nap time. In the hot afternoon, when children's appetite sharply decreases, they are offered a lighter meal in the form of a second breakfast, consisting of fermented milk products, juices, fruits, and berries. Children who are rested after a nap and hungry after a light second breakfast do well with lunch at 4 p.m.

In the summer, in the heat, children's need for fluid increases. You need to remember this and always have a sufficient amount of drink in stock. Drinks are offered to children in the form of fresh boiled water, rosehip infusions, vegetables, and unsweetened juices.

It is recommended to give the drink to children after returning from a walk and before carrying out water hardening procedures. When organizing long excursions, teachers must take with them a supply of drinking water (boiled water, unsweetened tea) and glasses for the number of children.

Vegetables, fruits, berries, greens

A special place in children's nutrition belongs to vegetables, fruits, berries and herbs. These products have excellent taste and are a rich source of vitamins, minerals, organic acids, aromatics and tannins. Fiber is a valuable component of vegetables and fruits. It increases the motor and secretory functions of the intestines and promotes the normal course of digestive processes. Aromatic substances and organic acids, which many vegetables, fruits and berries are rich in, stimulate the secretion of the digestive glands and increase their enzymatic activity. Therefore, it is recommended to give vegetable and fruit snacks and salads before the main meal to stimulate appetite.

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

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

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

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

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

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

Vegetables and fruits and their proper preparation.

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

Before cooking, vegetables are thoroughly washed (if they are significantly dirty, use a brush), then peeled, removing the peel as thinly as possible. Vegetables are cooked in a minimal amount of water, which should then also be used to prepare the dish.

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

To prepare salads from raw vegetables, they must be thoroughly peeled, rinsed in running water, doused with boiling water, then finely chopped or grated (for young children), seasoned with vegetable oil. Prepare salads immediately before consumption. Peeled and chopped vegetables and herbs cannot be left in the air for a long time, since the vitamins in them are destroyed under the influence of oxygen. Peeled vegetables cannot be left in water for a long time (more than 1-1.5 hours): vitamins and mineral salts are washed out.

From various boiled and pureed vegetables, you can make cutlets and meatballs, just like porridge. To do this, the vegetable mass is mixed with a raw egg, mixed thoroughly, cut up, fried on both sides and baked in the oven.

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

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

Frozen fruits and berries, as well as dry and canned ones, can be used in children's nutrition. Dry fruits are thoroughly washed, poured with cold water and brought to a boil, and then infused for 2-3 hours. The finished compote is fortified before distribution to groups. Vitamins are poorly preserved in frozen fruits, so you can also make compotes from them.

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

Vitamins are of great importance in a child’s nutrition.

Vitamins are biologically active substances that play an important role in the functioning of the body. They are regulators of metabolic processes, increase the body's resistance, are closely related to the processes of growth and development, and participate in the processes of hematopoiesis and oxidative reactions of the body. Vitamins are not synthesized in the body or are synthesized in small quantities and therefore must be supplied to the body through food. If their intake is insufficient, the so-called phenomena of hypovitaminosis or vitamin deficiency may occur. Signs of vitamin deficiency develop in the absence of certain vitamins in food, while hypovitaminosis develops when their intake decreases. This may be the result of their reduced content in foods, for example in the winter-spring period, or due to improper cooking, when the vitamins are destroyed. The cause of hypovitaminosis can be any intestinal disease in which the absorption of vitamins is impaired.

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

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

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

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

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

With an insufficient supply of vitamin C, lethargy, malaise, snotiness occurs, and a predisposition to the development of infectious diseases appears. With a more pronounced deficiency of ascorbic acid, hemorrhages appear in the skin and mucous membranes, the fragility of blood vessels and the tendency to bleed increase.

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

Vitamin C is unstable and is easily destroyed by exposure to sunlight, heating and storage. However, in berries and fruits such as black currants and citrus fruits, ascorbic acid is retained even in winter. Vitamin C is well preserved in vegetables, berries and fruits when they are quickly frozen. It is important to properly cook foods containing this vitamin: vegetables and fruits should not be kept chopped or in water for a long time; You need to cook them in an enamel bowl with a lid, placing them in boiling water.

Vitamins of group B.ANDx importance for the development of the child’s body.

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

With insufficient intake of vitamin B1, changes occur in the intestinal and nervous systems, fatigue increases, and muscle weakness is noted. In young children, appetite decreases, regurgitation, constipation, and bloating occur. There is a decrease in the body's resistance and increased susceptibility to diseases.

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

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

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

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

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

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

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

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

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

INitamins - B12, A, D, E

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

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

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

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

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

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

Excessive intake of vitamin D also has a harmful effect on the child’s body. This can cause intoxication, loss of appetite, pale and dry skin, a tendency to constipation, and changes in the kidneys.

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

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

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

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

The need of preschoolers for vitamins is also higher than that of adults.

Microelements and their importance in the regulation of metabolic processes in the body.

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

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

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

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

The foods richest in copper include legumes, buckwheat and oatmeal, liver, eggs, and fish.

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

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

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

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

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

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

Insufficient intake of microelements from food leads to various disorders in the child’s body. Thus, a lack of cobalt, copper, manganese causes anemia, fluoride - dental caries, iodine - dysfunction of the thyroid gland, zinc - a violation

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

Food for childrenshe has a decreased appetite.

When feeding such children, it is especially important to follow the recommended age-specific portion sizes and take into account individual tastes and habits. Too much food can only discourage the child from eating and lead to an even greater decrease in appetite.

You should not force-feed the baby, entertain him while eating with toys, pictures, tell fairy tales, etc. When the child’s attention is diverted, the production of digestive juices is inhibited and the food reflex is suppressed.

Children with poor appetite can be offered small amounts of water or fruit juice at mealtimes to help them wash down a solid meal. In some cases, you can offer your child a second course first so that he can eat the more nutritious part of the meal before he loses interest in eating.

When feeding a child with poor appetite, his tastes and habits are taken into account: you should try to give him the dish he loves most, ordering it from the kitchen if necessary. Such a child is patiently introduced to other healthy foods. Sometimes it is allowed to mix the most nutritious dish the child needs (meat, egg, cottage cheese) with fruit puree, juice or another product that the child likes. Older children are explained in an accessible form the need to first eat this or that dish or part of it, and the child is praised if he has eaten everything without a trace.

In front of a child, you should not talk about his poor appetite, selective attitude towards certain dishes, intolerance to them, etc.

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

Usually during feeding they are brought together and seated at separate tables so that they do not feel offended if their diet is limited.

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

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

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

If a child with excess body weight refuses any dish or does not eat his portion, there is no need to insist that he eats everything to the end. When such children sit at a separate table, they will not affect those who suffer from decreased appetite.

When observing obese children during feeding, attention is paid to the pace of their eating. Hasty consumption of food is not permitted. Children should eat slowly, chewing their food thoroughly and taking short breaks between meals. They will feel full sooner than when they eat hastily or eat smaller amounts of food.

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

Balanced nutrition for childrenwith hutsactual weight.

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

Parents are advised to organize active recreation on weekends and holidays (hiking trips, excursions, ski trips, etc.), and in the evening to limit their children’s viewing of television programs, replacing them with walks in the fresh air. Parents can also be advised to involve their children in household work and performing feasible tasks associated with active movements as early as possible.

Despite the fact that morning hygienic exercises are carried out in preschool institutions, it is useful for obese children to do morning exercises at home with their parents, preferably in the fresh air. If the kindergarten is located 2-4 stops from home, you should not use public transport, it is useful to walk this distance. This way the child will receive some physical activity.

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

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

At home, it is also recommended to use wheat bran. A nurse at a preschool institution can give parents relevant instructions with recipes and methods for preparing various dishes using wheat bran. Especially useful are dishes that can replace confectionery (cookies, cakes) and sweet third courses (jelly, drinks, etc.).

Pasta and confectionery products. Sugar.

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

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

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

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

Sugar and confectionery are a source of energy

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

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

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

Aesthetics of nutrition.

When carrying out the feeding process, everything that is included in the concept of “nutritional aesthetics” is of great importance.

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

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

It is important that your baby develops a positive attitude towards eating so that he is not irritated or tired by the time he feeds. To do this, educators must take care to create a calm environment in the group. Before eating, you should avoid noisy games and strong impressions, which can inhibit the production of digestive juices in children and suppress the food reflex.

20-30 minutes before the next meal, children are returned from a walk or activities and games are stopped. This time is used to create a certain mood in children that is conducive to eating.

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

During feeding, it is important to create a good mood in children. To do this, the preschool institution must have beautiful, comfortable, stable dishes and cutlery that are appropriate in size for the age of the children. The tables are covered with tablecloths or napkins, and vases of flowers are placed. The dishes are served beautifully presented, not very hot, but not cold either. To decorate dishes, it is advisable to use fresh herbs, brightly colored vegetables, and fruits.

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

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

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

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

Properly organized nutrition, which provides the body with all the nutrients it needs (proteins, fats, carbohydrates, vitamins and mineral salts) and energy, is a necessary condition for the harmonious growth and development of preschool children. At the same time, properly organized nutrition helps to increase the body’s resistance to infections and other unfavorable external factors.

The main principle of nutrition for preschoolers should be the maximum variety of their diets. Only by including in daily diets all the main groups of products - meat, fish, milk and dairy products, eggs, edible fats, vegetables and fruits, sugar and confectionery, bread, cereals, etc. can children be provided with all the nutrients they need. And, conversely, exclusion from the diet of one or another of these food groups or, conversely, excessive consumption of any of them inevitably leads to problems in the health of children.

The correct selection of products is a necessary, but not yet sufficient, condition for the rational nutrition of preschool children. It is necessary to strive to ensure that ready-made dishes are beautiful, tasty, aromatic and prepared taking into account the individual tastes of children. Another condition is a strict diet, which must include at least 4 meals: breakfast, lunch, afternoon snack, dinner, and three of them must include a hot dish.

Thus, in all preschool institutions where children stay for more than 3.5 hours, hot meals are provided for pupils, providing for such a number of meals and their frequency that the duration of the intervals between individual meals does not exceed 3.5 - 4 hours. If the interval between meals is too long (more than 4 hours), the child’s performance and memory decrease. Excessively frequent eating reduces appetite and thereby impairs the absorption of nutrients. Children attending preschool educational institutions receive the bulk of their daily nutritional ration (at least 70%) in these institutions. Therefore, the organization of nutrition in preschool educational institutions should include providing children with most of the energy and nutrients they need.

At the same time, the basic principles of catering in a preschool educational institution should be:

1. Adequate energy value of diets corresponding to the energy expenditure of children.

2. A balanced diet for all replaceable and essential nutritional factors, including proteins and amino acids, dietary fats and fatty acids, various classes of carbohydrates, vitamins, mineral salts and trace elements.

3. Maximum variety of diet, which is the main condition for ensuring its balance, which is achieved by using a sufficient range of products and various cooking methods.

4. Adequate technological and culinary processing of products and dishes, ensuring their high taste and preservation of the original nutritional value.

5. Exclusion from the diet of foods and dishes that can irritate the mucous membrane of the digestive organs, as well as products that could lead to deterioration of health in children with chronic diseases (beyond the acute stage) or compensated functional disorders of the gastrointestinal tract ( gentle nutrition).

6. Taking into account the individual characteristics of children (including their intolerance to certain foods and dishes).

7. Ensuring sanitary and epidemiological safety of food, including compliance with all sanitary requirements for the state of the catering unit, supplied food products, their transportation, storage, preparation and distribution of dishes.

The diet of children differs in qualitative and quantitative composition depending on the age of the children and is formed separately for groups of children aged 1.5 to 3 years and from 4 to 6 years. As a rule, children who are in a preschool educational institution during the daytime (for 12 hours and receive four meals a day (breakfast, lunch, afternoon snack, dinner) which provides their daily need for nutrients and energy by 100%. At the same time, breakfast accounts for 25 % of the daily nutritional value of the diet, lunch - 35-40%, afternoon snack - 15%, dinner - 20-25% of the daily nutritional value.

The basis for organizing a balanced diet for children in preschool educational institutions is compliance with the recommended food packages, as well as standard diets developed on their basis (sample menus). The output of dishes and culinary products is provided in accordance with the current regulatory and technological documentation.