Every mother cares what her child is fed in kindergarten. There are many questions about nutrition, let's try to figure it out.

The excitement of parents who have to send their "home" child to kindergarten is quite understandable. Will the baby get everything he needs, will he be fed with calories and quality? And most importantly, will he gobble up kindergarten food with appetite after homemade delights?

We hasten to reassure all mothers and fathers: food in kindergartens today is at the required level and there is no reason for concern. As for baby addictions, be prepared for the fact that, perhaps at first, your child will be a little naughty, turning away from unusual, in his opinion, too bland food. Yes, in kindergarten no one will offer him a spicy seasoning, his favorite fried meat or a hamburger. But it’s really better for kids to do without fried, spicy and fatty foods. All whims are temporary. Of course, the child will have to get used to the new menu, but all this is only for the benefit of his health. And in cheerful company peers, the process of tasting new dishes and getting used to it will go faster.

Order in everything

The foundation proper nutrition in kindergartens - these are the norms that are approved by the decree of the government of the Republic of Kazakhstan. And for different age groups- own rules. If your baby is from 1 to 3 years old, he needs an average of 53 g of protein, 53 g of fat and 212 g of carbohydrates per day, and from 3 years to 6 years - 68 g, 68 g and 272 g, respectively.

Health workers in a children's institution make up a menu, taking into account nutritional standards. The child should receive a certain amount of meat, butter, kefir, fruits and so on per day.

In any kindergarten there is a brokerage magazine (laced, with a seal), where many indicators are recorded: what children receive every day for breakfast, lunch, afternoon tea, volume, quality. The consumption of each type of product must comply with the norm.

Children's dietary standards preschool institutions(grams per day per child)

Products, gr	Children under the age of 3		Children aged 3 to 7 years
	In institutions duration of stay (hours)
	9-10,5	12-24	9-10,5	12	24
wheat bread
Rye bread
Wheat flour
potato flour
Cereals, legumes, pasta
Potato
Vegetables are different
Fresh fruits
Dry fruits
Confectionery
Sugar
Butter
Vegetable oil
Egg (pieces)	0,25
Milk, kefir
Cottage cheese
Sour cream
Cheese
Meat, poultry
Fish
Tea
Cereal coffee
Salt
Yeast

Who is in transit?

Private children's institutions can choose their provider themselves. These can be well-known or less well-known firms whose product quality suits kindergartens. Unlike private traders, budgetary children's institutions work only with those firms that have won a tender for the supply. Some products (pasta, sugar, cereals, etc.) are allowed to be purchased at wholesale markets, but only if there are appropriate quality documents.

Any product supplied to a kindergarten must be accompanied by three binding documents: consignment note, quality certificate and veterinary certificate. Without them, not a single children's institution will take the product, and the storekeeper and, of course, the doctor and nurse must accept the goods. In addition, a company that delivers products must have sanitary certificates for the car, a sanitary book for the driver and for people accompanying the goods. These are the rules for everyone.

Product labels indicating the production date are kept in the kindergarten for two days for control. All licensed preschool institutions (by the way, state kindergartens must now also have a license) are strictly checked by a special commission and the Sanitary and Epidemiological Station (SES), and responsible supplier companies now do not want to lose their prestige and customers for anything and are responsible for their products.

Let's take a look at the kitchen

The mystery of preparing lunches and breakfasts takes place in the kitchen. It is from here that delicious aromas spread throughout the kindergarten. Kitchens in kindergartens are equipped with new equipment. Funds are allocated to children's institutions for the purchase of electric stoves, ovens, boilers, ovens (they bake delicious buns), other kitchen utensils.

According to sanitary requirements the kitchens have separate areas - for cutting raw products, a meat shop, a vegetable shop, a room where they wash dishes, a hot shop. Wooden cutting boards, all with inscriptions: "for vegetables", "for meat", etc. Carving knives also each have their own "customer": meat, bread, vegetables, eggs ... The latter, for example, are washed in a special container before cooking and even smashed with a special knife.

All products are processed and stored in their own refrigerator, it is completely impossible to find raw meat and, for example, butter on the shelves. Refrigerators are plentiful and necessary.

Chefs must leave one portion of each dish in the refrigerator for a day. With any check, you can immediately make sure that the children ate on that particular day.

What and how do we eat?

The main meal in kindergarten is lunch. It is at this time that the baby eats maximum amount meat, fish and vegetables. The first courses are represented by borscht, broths, meat, fish and vegetarian soups. The second is usually given meat dishes (cutlets, meatballs, goulash, stew). It is advisable to use vegetables more often as a side dish. On the third - fresh juice, compote, jelly. For breakfast and dinner, kids get milk porridge with vegetables and fruits, vegetable dishes, cottage cheese dishes, and so on. Twice a week, children are given sour-milk products (kefir, fermented baked milk, yogurt), and once a week - fish.

There are no problems with fruits at any time of the year. In addition to four meals a day, in almost every kindergarten, every day at 11.00, kids receive apples, bananas, kiwi, juice.

Private and public kindergartens can make preparations for the winter: salt cabbage and tomatoes, freeze berries in refrigerators, stock up on potatoes, so that later in winter the children will have delicious borscht, side dishes, salads, compotes and gravies. Blanks are also necessarily accompanied by a certificate from the SES.

We offer, for example, a menu for a day in kindergarten:

Breakfast: Radish and carrot salad, scrambled eggs, loaf with butter and cocoa with milk.

11 o'clock: Apple.

Dinner: Peasant soup on bone broth with egg. Meatballs with complex garnish ( mashed potatoes plus stewed cabbage), dried fruit compote with vitamin C. Rye bread.

Afternoon snack: Viennese bun, tea.

Dinner: Buckwheat porridge with milk, tea with milk, white bread.

As you can see from the one-day menu proposed in the table, the food is balanced. In no menu you will find cereals (in the form of porridge) twice a day. If you want to get acquainted with the two-week menu, you will make sure that the same dish is not repeated there. Same with other products. The menu in kindergartens is posted in the lobby so that parents can familiarize themselves with it at any time.

In preschool institutions, a promising menu is also compiled - spring, autumn, summer, winter, taking into account which products in which season can be given to babies in larger quantities: in summer it is fruits, and in autumn and winter, with beriberi, children need more greens and garlic.

If your child is allergic...

Will they meet you halfway if your child has an intolerance to some foods? Of course. True, to a greater extent this applies to private kindergartens. Although the budget ones are now also trying, as far as possible, to replace forbidden dishes for such children.

In kindergartens, in the kitchen and in groups, there are even lists of kids who are prohibited from certain foods, either because of illness, or the child simply does not eat some of them (if he refuses meat, he will be offered chicken or fish instead, you can’t have sweet - will receive an unsweetened bun or tea without sugar, rejects milk - please give tea without milk).

Another plus in private kindergartens is that there they prepare dishes for children to choose from, who likes what: when dumplings are on the menu, they will definitely be with cottage cheese and potatoes, if not everyone eats an omelette, horns are offered along with it, pancakes or something else, and the kid chooses a dish to taste ..

What do moms say?

To make the information more complete and not one-sided, we decided to find out the opinion of mothers about baby food. Here's what we heard:

Adele:“My son is allergic. We have been going to a private kindergarten for two years now, and all this time I have been satisfied with the food that the child receives. I am not worried that he will eat something wrong, and he likes everything prepared by the chefs. The administration is very responsive to food issues.

Tatiana:- At first we went to a mini-kindergarten at home (now it has closed). But the conditions there, especially with regard to food, were unsuitable. My daughter was 2 years old, and with her were three older children. Accordingly, when cooking in the garden, they focused more on them. And the situation in the kitchen left much to be desired: a very cramped room, one gas stove.

Olga:— My son attends a budget kindergarten. We are satisfied with the food. Everything is cooked very tasty, at first my son got used to new food for a long time, but now he is even indignant that I cannot cook as tasty as the cooks in his garden.

Choosing a kindergarten

Everyone knows how long sometimes you have to wait in line for a place in kindergarten - more than one year. Therefore, some fathers and mothers, due to the lack of places in public child care facilities or high pay in private ones, send their children to mini-kindergartens at home. But you need to keep in mind: to open such a kindergarten in a 2-3-room apartment, you need to obtain a license and appropriate permits from the sanitary and epidemiological station (SES) and firefighters. The material base in these kindergartens at home must comply with the standards, the kitchen must be equipped according to the rules, and a license for a medical office is also required. But this is a troublesome business, and it is difficult to ensure proper conditions and comply with all sanitary standards there.

As a result, mini-gardens arise illegally and, as a rule, do not have a license. In this case, you will have to monitor compliance with sanitary standards yourself.

We hope this article will help many parents get rid of most of the questions that have arisen on the basis of worries about baby food, and do not worry before sending the baby to kindergarten.

Consultant — Galina Nyukhalova, director of the children's educational center "Gall-Ltd-Aset-E", member of the licensing commission of the Education Department of Almaty

Note to parents

If you decide to send your child to a kindergarten, be sure to ask the administration for a license. Its absence suggests that the kindergarten is never subject to inspection by the city's licensing commission and you will not receive a guarantee that your child will be fed according to the rules, with high-calorie and high-quality products.

Ask if there is a promising menu in the garden, where the products come from and if they have quality certificates. Otherwise, your baby will not be immune from gastrointestinal disorders.

If your baby is already attending kindergarten and eating well, try to stick to the menu at home that the child is used to in kindergarten. It often happens that, having visited a cafe with his parents on the weekend and tasting delicacies, the baby overloads the stomach and enters a group with an intestinal disorder, and doctors have to restore his health.

If your child is allergic to certain foods, visit the kindergarten and discuss in advance the possibility of adjusting his menu.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Children's nutrition

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

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

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

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

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

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

Providing High Quality food - good digestibility of food, depending on its composition and method of preparation, appearance, texture, taste, smell, color, temperature, volume, variety of food;

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

Sanitary-epidemiological and radiation safety of food.

Physiological nutritional norms

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

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

Table 15

Norms of physiological need for basic nutrients and energy of preschool children (approved by the Collegium of the Ministry of Health of the Russian Federation on May 31, 1991)

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

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

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

Table 16

STANDARDS OF THE PRODUCT SET (G)for children aged 3–7 years with a 12-hour stay in preschool

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

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

Diet for children aged 3–7 years with a 10.5-12-hour stay in preschool

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

Table 17

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

(extract from SanPiN 2.4.1.124903)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Organization of medical control over the nutrition of children

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

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

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

Currently, food control is regulated by:

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

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

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

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

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

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

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

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

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

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

Non-standard tables of nutritional value of foods are used, which sin big mistakes compared with the official tables of the Institute of Nutrition of the Russian Academy of Medical Sciences;

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

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

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

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

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

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

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

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

Table 18

Characteristics of a cyclic 10-day perspective menu for preschoolers with a 10.5-12-hour stay in a general preschool educational institution(recommendations of the author of the manual)

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

Table 18a

Characteristics of diets

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

Table 19

positive and negative sides our recommended perspective menu

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Prevention of insufficiency of biologically active substances (BAS) in the child's body

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

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

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

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

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

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

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

There are many reasons for their development.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

After reading this article, you will know the nutritional norms in kindergartens, you will be able to plan food purchases for your baby, learn to understand the kindergarten menu.

How are the requirements for nutrition in kindergarten

Time flies so fast! Here your baby has grown noticeably and is ready to learn all the secrets of humanity. You expanded the zone of the world around him and introduced him to the kindergarten. This is a very correct decision, a serious and responsible step in further development your baby!

Indeed, in every kindergarten, the administration and the team really want to have a good reputation among parents. To do this, they are always ready to create the most favorable environment for each baby. They will not only observe the development of your child, but also do everything for further growth and strengthening of his physical, mental, mental and social health.

Physical health in every kindergarten is always put in the first place. This is not only physical education, but first of all the nutrition of children. It is very important for everyone that every child grows up strong and healthy!

All work on catering is carried out in accordance with regulatory requirements.

These documents contain all the requirements from the research of scientists and according to the principles of the modern science of nutrition - nutritionology. The process of organizing and conducting meals is under the constant control of the head of the kindergarten. The medical worker draws up a menu and constantly keeps records of each delivery of ready-made dishes from the kitchen, making entries in the "Journal of Brokerage of Finished Products", taking into account nutritional standards.

The chef prepares everything according to the menu according to the technological maps, ensuring adequate and technological culinary processing of products and dishes, ensuring the high taste quality of each dish and the preservation of the nutritional value of the products. Educators try to ensure that the child eats well, to create the necessary environment in the group.

The most important task for everyone is to create every day all the conditions to ensure the normal growth and development of each child. This will give the child the opportunity to more easily endure the sharp increase in mental and physical stress and new regime changes associated with the start of school. After all, his body must prepare its muscles, bones, brain, and all this requires a very large expenditure of energy.

Here begins the first step in adult life! This is a very serious and responsible step! Understand that your child will need to get acquainted with adults and children, get used to a new environment without your presence. All this creates certain psychological difficulties for him. All children react to them differently: in a decrease in appetite, sleep disturbance, neurotic reactions, and a decrease in overall resistance to diseases.

But all these difficulties will help the baby to quickly endure not only your support and understanding, but also properly organized meals at home.

Nutritional norms

There are a number of rules that must be followed for each child. Let's consider each rule separately.

Different foods have different effects on the child's body. But among them there are mandatory for daily use. The main products include the following groups:

Meat, fish, eggs, milk, kefir, cottage cheese, cheese constantly supply the body with high-quality animal proteins, which helps to increase the resistance of a small organism to the action of various infections and other adverse external factors. That's why this group products is leading for the growing body of your baby.

Milk and dairy products, as you know, contain protein - an important supplier of easily digestible calcium, which is very, very in demand for bone tissue growth.

In the nutrition of the child, not only in kindergarten, but also at home, you need to consume daily vegetables fruits in various forms: salad, vinaigrette, vegetable soup, puree, casseroles, etc.

Bread (white and black) also plays an important role in the proper and nutritious nutrition of your baby.

The baby himself should get used to eating all the cereals, to know about the benefits of each individually. Of course, the most useful of them are buckwheat and oatmeal. Of the fats in kindergarten, your baby will be given only butter, sour cream and vegetable oil. Vegetable oil is added to salads, and butter is used for sandwiches and dressings.

It is best to fry food in ghee, but it can be replaced with butter margarine with vegetable oil. These staples should be in your daily diet!

Reading the menu in kindergarten

Your child in the kindergarten will be offered only freshly prepared products recommended by the instructions every day. Moreover, for proper nutrition, this list of products is broken down by day and drawn up in the form of a menu for each day.

Each garden also has a two-week perspective menu for each season. To account for the need to use honey and confectionery. In each menu, the participation in the diet of all major food groups is calculated to meet the physiological need for energy and essential nutrients for a certain period.

The baby may not be familiar with many dishes. But don't worry! It has already been established by research and observation of new children in kindergartens that in 4-9 days the child's body can adapt and accept new mode nutrition.

Diet rate

Notice! All gardens cover mainly three feedings, rarely four. For a growing organism, the fifth feeding is also very important!

Try to have evening dinner at home no later than 21.00, and best time for him 18.00-19.00. It should be light but satisfying. Best of all, dishes from cottage cheese, stewed vegetables or porridge with milk will help out here. If right before going to bed your baby gets hungry again, then offer him milk or kefir.

But such a request of the child at night is satisfied only with a glass of water. Try to help your baby get to know and make friends with unfamiliar dishes within the walls of the house. It has been proven by experience that there is no appetite for unknown dishes, and this complicates the feeding process itself!

Portion rate

In general, the nutritional norm for a child aged 3 to 7 years for one day is recommended for each product per day separately.

It will be interesting for you to know the norms for the main groups for a child under 17 years old.

The portion size varies according to the age of the child. If your baby goes to a nursery, then on the menu next to the name of the dish there will be a number - how many grams should be in your child's plate. And if he visits a garden group, then there the portion rate increases in accordance with the age needs of the body.

Dear parents! Make a daily rule for yourself:

• daily be sure to carefully read the garden menu;
• discuss with the child what he liked?;
• At home, try to adhere to the necessary nutritional standards.

The calorie content of meals

During the day, all products perform their function of saturating the body with nutrients.

There is an opinion of some doctors that the calorie content for a child up to three years should be distributed evenly throughout the day. The choice is yours! This is the topic of the next article. Rational nutrition in kindergarten.

Try to follow these dietary guidelines daily. Even when it's a holiday on the calendar! Repeat at home regime moments nutrition, consider the composition of the diet, teach your baby to eat those dishes that are often given to children in kindergarten.

Pay special attention to dishes that your child is not yet familiar with at all! And then your baby will definitely grow up healthy and strong!

Nutrition in kindergarten: norms and rules

The basis of proper nutrition in kindergartens is the norms that are approved by the decree of the government of the Russian Federation (San PiN 2.4.1.2660-10). And for different age groups - the rules of their own.
In our kindergarten, an approximate menu for 10 days has been compiled, taking into account the recommended average daily nutritional intake for two age categories: for children from 1-3 years old and for children from 3 to 7 years old. The nutrition of children from 1 to 3 years old and from 3 to 6 years old in general differs only in the amount of essential nutrients, the daily volume of the diet and the size of single servings.

The menu contains information on the quantitative composition of the main nutrients and energy for each dish, meal, for each day and in general for the period of its implementation. The optimal ratio of nutrients (proteins, fats, carbohydrates) is also observed, which is 1: 1: 4. Dishes in sample menu compiled according to the collection of recipes "Dishes and culinary products for the nutrition of children in preschool organizations". Issue - 2011

This collection is a technical document for organizing children's nutrition in children's educational, sanatorium and medical institutions.
Daily menu includes: milk (pasteurized 3.2% fat), fermented milk products (kefir, snowball, yogurt, cottage cheese 9%, sour cream 15% fat), meat (chilled: category 1 beef, broiler chicken), potatoes (currently currently supplied by the state farm Sukhonogovo), vegetables (until January 1, they can be served fresh, from 01.01 - boiled, stewed), fruits, juices (domestic production, subdivided: for children early age(from 1-3 years old) and for preschool children from 3 years old and over) bread, cereals, butter (unsalted 72.5% fat) and vegetable oil (refined), sugar, salt (iodized). The rest of the products: fish (Haddock, cod), cheese (Kostroma), eggs (selected, dietary) and others - 2-3 times in five days.

Within 10 days, children in our children's institution receive all products in full in accordance with established standards.

Food products for kindergarten, have documents confirming their origin, quality and safety.
Three mandatory documents are attached to any product supplied to a kindergarten: an invoice, a quality certificate and a veterinary certificate. In addition, companies that deliver products must have sanitary certificates for the car, a sanitary book for the driver and for people accompanying the goods. The supply of products is provided only by those firms that have won tenders through the Department of Education. Contracts are drawn up with them mainly for a period of three months.

In our kindergarten, all products are stored in warehouses: for food and vegetables.

Particularly perishable foodstuffs are stored in refrigerators at a temperature of +2 ... + 6C, which are provided with thermometers. Storage areas for meat, fish, and dairy products are strictly demarcated. All products are stored in production packages. Which indicate: manufacturer, production date, expiration date, storage conditions for this product. Labels, packaging from products indicating the date of production are stored by the storekeeper for two days after the product is issued to the food unit, for control.

The main document for cooking in the catering unit is the layout menu, which is guided by:

Technological maps (compiled on the basis of the collection of recipes indicated earlier);

Approximate ten-day menu;

3) Availability of products in stock.

The main meal in kindergarten is lunch. It is at this time that the baby eats the maximum amount of meat, fish and vegetables. The first courses are represented by borscht, broths, meat, fish and vegetarian soups. The second is usually given meat dishes (cutlets, meatballs, goulash, stew). It is advisable to use vegetables more often as a side dish. On the third - fresh juice, compote, drinks. For breakfast and dinner, kids get milk porridge, cottage cheese dishes, omelettes, and vegetable dishes. Every day, children are given fermented milk products (kefir, snowball, yogurt, cottage cheese, sour cream), be sure to once a week - fish (fish day).
Nutrition must be balanced. In no menu you will find cereals (in the form of porridge) twice a day. If you want to get acquainted with the ten-day menu, you will make sure that the same dish is not repeated there. Same with other products. The menu in kindergarten is posted in the lobby so that parents can familiarize themselves with it at any time.

According to sanitary requirements, the catering unit has separate zones - for cutting raw products, a meat shop, a hot shop. Wooden cutting boards, all with inscriptions: "for vegetables", "for meat", etc. Carving knives also each have their own "customer": meat, bread, vegetables, eggs ... The latter, for example, are washed in a special container before cooking and even smashed with a special knife. One serving of each dish is left in the refrigerator for two days (daily test). With any check, you can immediately make sure that the children ate on that particular day.

Meals for children in our kindergarten are organized in a group room.

For washing tableware, washing rooms are equipped with two-section bathtubs with cold and hot water. In case of deviation of hot water supply, backup electric water heaters with hard water distribution to washing baths are installed.

Note to parents

Nutrition of the child in a preschool institution and in the family should be combined. For this purpose, a menu is posted in each group (with the signature of the chef, the head nurse and approved by the head of the kindergarten). Please read it carefully, if your child has chronic diseases and any contraindications to certain foods, please notify the nurse and group educators about this.

Before sending the child to kindergarten, do not feed him, because. this disrupts the diet, leads to a decrease in appetite. If you bring a child from 7.00-7.30, then you can give juice and (or) some fruits at home.

Features of the child's nutrition during the period of adaptation

The transition of a child from home upbringing to upbringing in a children's team is always accompanied by certain psychological difficulties, often in children at this time appetite decreases, sleep is disturbed, neurotic reactions are sometimes observed, and overall resistance to diseases decreases. Proper nutrition at this time is of great importance and helps the child quickly adapt to the team.

Before the child enters the kindergarten, bring the diet and composition of the diet as close as possible to the conditions of the kindergarten. To accustom him to those dishes that are often given in a preschool institution, especially if he has never received them before.

In the early days, you can not change the stereotype of the child's behavior, including eating habits. At first, if the child did not eat on his own, the educators will definitely feed and supplement him.

If the child refuses to eat, in no case should you force-feed him. This reinforces the negative attitude towards the children's team.

For the prevention of acute respiratory infections and acute respiratory viral infections, an additional fortification of the diet of children should be carried out, using a wide range of fortified foods and drinks available, and, if necessary (at the doctor's conclusion), also multivitamin preparations (vitamin-mineral complexes).

Nutritional norms for children in preschool institutions (grams per day per child)

Number of products, gross

(in g, ml)

1 – 3 years

37 years

Milk

351

405

Cottage cheese

Sour cream, no more than 15%

8,1

Cheese, mild varieties of hard and soft

3,9

5,8

Meat (beef category 1)

50/61

55/68

Bird (1 category)

24,3

Fish

33,3

Sausages for pit-I doshk-kov

4,5

6,3

Diet chicken egg

0.45 pcs.

0.55 pcs.

Potatoes: from 01.09 to 31.10

144

168,3

from 3110 to 31.12

155

180

from 31.12 to 28.02

166,5

194

from 29.02 to 01.09

180

210,6

Vegetables, greens

230,4

292,5

Fruits (fruits) fresh

97,2

102,6

Fruits (fruits) dry

8,1

9,9

Fruit juices (vegetables)

100

100

Vitaminized drinks (ready)

Rye bread

wheat bread

Cereals (cereals), legumes

Pasta (Group A)

7,2

10,8

Wheat flour (bread)

22,5

26,1

Potato flour (starch)

2,7

2,7

Sweet cream cow butter

23,4

Vegetable oil

8,1

Confectionery

6,3

Tea, including herbal tea

0,45

0,54

cocoa powder

0,45

0,54

Cereal coffee drink (surrogate), etc. from chicory

0,9

1,08

Baker's yeast

0,36

0,45

Sugar

33,3

42,3

Food table salt

3,6

5,4