When catering to preschool institutions You need to take into account the norms and volumes of dishes for children. They are presented in tabular form and have an approved standard.

Organizing meals for children in preschool institutions is an important condition for full-fledged work (DDU). When forming the process, it is important to take into account the recommended norms, since the vitamin balance is the basis for proper maturation and development.

When developing a menu, you need to take into account the age needs of preschoolers. AT different period the nutritional norms of preschool children and the volume of the daily portion will vary.

The organization of nutrition for children in preschool institutions should have a standard for individual dishes, built taking into account the needs of useful elements. From the age of three, the need to increase the portion increases. The daily energy requirement is met by consumption carbohydrates (50 percent), proteins (15 percent) and fats (35 percent).

Table "Suggested volumes of dishes"

The organization of nutrition for children in preschool institutions has gaps between meals. Four meals a day recommended for preschoolers, the intervals are three and a half or four hours.

In the morning and afternoon hours, you need to include in a product that has nutritional value with protein and fat. Such food stays in the digestive tract longer. Evening meal is recommended to dilute vegetables, fruits, dairy and fish dishes. This is due to the slowdown in the evening secretion of gastric juice.

Table of nutritional norms in preschool institutions

Children's nutritional norms are based on the receipt of all important vitamin elements for full physical and development and maturation. To meet this requirement, the menu scheme includes recommended product complexes.

Norms of nutrition for children in a children's institution (grams)

Selection of products in a children's institution

The organization of nutrition for children of preschool institutions has a certain principle of balance. Lunch invariably includes a liquid first, the second is fish or meat in various culinary treatments, the third is dessert.

Food for 12 hours in the garden should not duplicate each other. If you use the same product for seven days, then it is prepared different ways . For example, cabbage in a liquid dish, cabbage rolls, cabbage in a stew.

The organization of rational nutrition of children is based on the following foundations:

• The value of the diet should depend on the energy consumption of preschoolers;
• The correct balance of the diet combines proteins, dietary fats, fatty acids, carbohydrates, vitamin complexes, micro and macro elements, amino acids.
• The balance of the menu is achieved by a varied selection of products and various processing methods during cooking.
• Natural culinary processing that meets all nutritional standards for children of preschool institutions. It should provide a pleasant flavor and retain the original nutritional value.
• Fresh food and prepared food should be excluded from the menu, which can negatively affect the digestive organs and worsen the health of children with a history of chronic diseases. A child with functional problems of the gastrointestinal tract receives a sparing kind of food.
• The organization of the feeding process is built on the basis of individual characteristics of children, in particular, intolerance to certain types of food is taken into account.
• The main approach to serving and preparing food is aimed at ensuring sanitary norms.
• The diet is compiled based on the age and time of detention in the preschool educational institution. Children between the ages of one and a half to three years old should receive food with special culinary processing. Children kept in the garden for 12 hours receive four servings of full meals during this time.

Rule - balanced diet is made up of recommended products, on their basis, options for a typical menu are developed. They are made up of preschool plan nutrition.

Diet in preschool

The organization of food for children in preschool institutions has a group relation to the process of eating. The children must have the necessary utensils, sit properly at the table. Food is served warm and should not be served cold or hot.. A child who has finished eating can get up from the table and engage in quiet activities.

Preschooler visiting Kindergarten One must know the ingredients of a healthy meal. To do this, a conversation is held with parents, it is important that they replenish the diet of the kindergarten at home and do not load the child with junk food.

The preschool institution, represented by educators and doctors, asks adults not to feed the children in the morning, since such a procedure violates the recommended daily routine. But if the child has been in the kindergarten since the opening, then he can get an easy snack in the form of a fruit or a sandwich.



Rules for adapting to the process of eating food in preschool institutions:

1. Before entering kindergarten, parents are given advice on bringing their child's diet closer to preschool standards.
2. If the baby does not want to eat at the first moments of the visit, then you can not sharply insist. Many children have a stereotype of home eating, it is difficult for them to quickly switch and get used to a different regimen.

Thus, the organization of nutrition for children in preschool institutions is based on the basic principles: balance of vitamins, adherence to the regimen, organization of a rational approach. educational standard must be observed in the preparation of the menu, the organization of sanitary standards. It is important to take into account the individual needs and chronic diseases of children when developing a diet.

Properly organized nutrition of children of pre-preschool and preschool age in the conditions of kindergarten is an important factor in shaping the growth and development of the child, his health, not only at the moment, but also in the future. Catering, regardless of the type of preschool institution and the time the child stays in it, should be based on the following principles:
proper organization of the diet;
adequate energy value of food rations (at least 70%), corresponding to the energy consumption of children;
a balanced diet for all the necessary food ingredients (proteins, fats, carbohydrates, vitamins, macro- and microelements);
the use of adequate technological and culinary processing of products, providing high taste qualities of dishes and safety nutritional value products;
compliance with all sanitary and hygienic requirements for the receipt and transportation of products, places and conditions for their storage, culinary processing (taking into account the specifics of kindergartens), distribution of dishes, processing of dishes in group cells;
daily monitoring of compliance with all sanitary and hygienic requirements;
taking into account (as far as possible in preschool institutions) the individual characteristics of children.
In preschool institutions, daily the head, together with the health worker, draws up a menu-requirement based on an approximately 10-day or two-week menu. The menu is a list of dishes included in the daily diet of the child. When compiling the menu, they proceed from the physiological needs of the child in various nutrients. Children should receive food 4 times a day with intervals between meals no more than 4 hours. Breakfast is 25% of the daily energy value of the diet, lunch 35%, afternoon tea - 15-20%, dinner - 25%.
For breakfast, you should give porridge, vegetable puree or other solid meals, as well as hot drinks: tea with milk, coffee, cocoa, for dinner, it is better to have milk and vegetable food with a limited amount of liquid.

Lunch should include the first liquid dish, the second - predominantly meat or fish, and the third - a sweet dish. Within one day, homogeneous dishes should not be repeated. Using the same product during the week, you should vary the preparation of dishes from it: for example, boiled potatoes, potato cutlets, mashed potatoes etc.
Meat and fish dishes are best served for breakfast and lunch, dairy vegetable and cereal dishes - for dinner, milk, lactic acid products, berries, fruits, sweets, cookies - for an afternoon snack. If there are no certain products, it is possible to replace them with equivalent ones (in terms of protein and fat content).
Honey. staff (nurse or doctor) or the head of the preschool institution is present when laying the main products and distributing ready-made meals. They make sure that during cooking the products do not lose their valuable qualities so that the volume of prepared food exactly corresponds to the number of servings according to the approved norm.
Before eating, preschoolers go to the toilet room to wash their hands. If she is next to the room where the children have lunch, they, as they wash their hands, sit down at the tables on their own and begin to eat the already served first course. It is necessary to ensure that those pupils who eat slowly are the first to wash their hands and sit at the table. If the toilet is separated from the dining room by a corridor, the children, having washed their hands, return all together, accompanied by the teacher, and sit down at the table at the same time.
In the room where children eat, you need to create a cozy atmosphere. Tablecloths or oilcloths on the tables should be clean, the dishes in which food is served should be small, aesthetic (preferably the same shape and color, at least for each table).
Prepared food should be distributed immediately after it is prepared. This is necessary to preserve vitamins and taste in it, as well as to prevent food poisoning. Finished food is covered with lids. Vitaminization of food is carried out daily in the catering unit or group children's institution immediately before distribution.
The first dishes at the time of distribution should have a temperature of about 70 ° C, the second - not lower than 60 ° C, cold dishes and snacks (salads, vinaigrette) - from 10 to 15 ° C. Pouring and laying out ready-to-eat food should be done with special pouring scoops or spoons, forks, spatulas. You should pay attention to its culinary design: beautiful, attractive dishes stimulate appetite, and hence better digestion.
During meals, it is necessary to create a calm, friendly atmosphere and maintain a good mood in children, since the state nervous system child affects his appetite. One should not be impatient if children eat slowly, forbid them to ask friends or adults during meals, constantly make comments. This distracts, unnerves the children and reduces their appetite.
If a child refuses any healthy dish, you should gradually accustom him to it, giving food in small portions. It is better to plant such a child with children who eat food with pleasure, and do not force the child if he cannot eat the entire portion, since the recommended average norms are not designed for the individual characteristics and needs of the body. If in one feeding he did not finish his portion, do not force him to eat everything. If the child systematically eats less than the norm, he has a bad increase in body weight, he should be shown to the doctor. Perhaps he is unwell and needs a change in diet or general daily routine.
Often children do not eat up the food offered to them, as they get tired of acting on their own. Adults should come to their aid and feed them. The second dish can be allowed to the child to drink compote or jelly. This is especially necessary for those children who have little saliva, which makes it difficult to chew food and leads to a long delay in the mouth. You should not drink water with food, as it dilutes the consistency of digestive juices. It is not necessary to teach children to eat a lot of bread with the first and even more so with the second course (especially with cereals, pasta). Having eaten bread, they cannot completely eat a portion containing other healthy foods.
4. Education in children of hygienic eating habits
Children are taught to wash their hands before eating, to sit properly while eating (do not lean back in a chair, do not spread their elbows and do not put them on the table), and use cutlery. Preschoolers are taught to use a knife: properly cut meat, cucumbers, tomatoes. Adults grind food for younger children.
While eating, children should not rush, be distracted, play with dinner utensils, fill their mouths with food and talk at the same time, etc. The teacher teaches them to use a napkin. Babies put on bibs before eating, for older ones they put a glass with paper napkins on the table.

Every week or once every 10 days, a medical worker monitors the fulfillment of the average daily norm of food distribution per 1 child and, if necessary, corrects nutrition in the next decade. The calculation of the main food ingredients based on the results of the cumulative statement is carried out by a nurse once a month (calculate the energy value, the amount of proteins, fats and carbohydrates).

YII. ORGANIZATION OF THE HARDENING SYSTEM IN PRESCHOOL INSTITUTIONS.
1. The essence of hardening
The human body is continuously exposed to various environmental influences (solar radiation, chemical composition atmospheric air and its physical properties, water, etc.). Of all environmental factors, air, solar radiation and water have the longest and continuous impact on the body.
Adapting to the complex effects of all these external conditions, the body is able to change its heat loss. This ability is reduced mainly to an increase or decrease in the amount of blood flowing to the skin. More or less blood flow to the skin, in turn, is due to the ability of skin capillaries to narrow or expand. This change in the lumen (diameter) of the skin capillaries is carried out by the muscles of the capillaries. In response to cold and heat stimuli received from the outside, appropriate impulses are sent from the central nervous system to the skin capillaries along the vasomotor nerves. As a result, the blood supply to the skin either increases and it gives off more heat to the environment, or decreases and heat transfer decreases.
How younger child, the worse are the processes of thermoregulation in his body, the faster adverse conditions environment, it may become overcooled or overheated. This is explained by the fact that in children the surface of the skin relative to body weight (by 1 kg) is larger, its stratum corneum is thinner, and the lumen of the skin capillaries is wider than in adults.

Due to the low adaptability of children younger age the transmission of stimuli to the centers and their response proceed slowly and not at full strength. Their body often does not have time to quickly respond and protect itself from cold or heat. Therefore, young children have to be artificially protected both from exposure to cold and from overheating in order to prevent the occurrence of various diseases in them.
Hardening in the pre-preschool and preschool age should be considered as the most important part of the physical education of children. By the best means hardening are the natural forces of nature: air, sun and water.
Hardening is understood as an increase in the body's resistance mainly low temperatures, since cooling of the body plays an important role in the occurrence of a number of diseases (diseases of the upper respiratory tract, pneumonia, nephritis, rheumatism, etc.).
Purpose of hardening to develop the body's ability to quickly change the work of organs and systems in connection with the constantly changing external environment.

The body's ability to adapt to certain environmental conditions is developed by repeated repetition of the impact of one or another factor (cold, heat, etc.) and a gradual increase in its dosage.
In the process of hardening, complex changes occur in the child's body. Cells of the integument of the body and mucous membranes, nerve endings and nerve centers associated with them begin to respond faster and more efficiently to environmental changes. All physiological processes in tissues and organs, including the expansion and contraction of blood vessels, proceed more economically, faster and more perfectly. In addition, the skin and mucous membranes, which have become stronger under the influence of hardening, become less sensitive and less permeable to a number of pathogens, and the body's ability to fight pathogens that have already penetrated into it increases.
As a result of hardening, the child becomes less susceptible not only to sudden changes in temperature and colds, but also to infectious diseases. Tempered children have good health and appetite, are calm, balanced, distinguished by cheerfulness, cheerfulness, and high efficiency. These results can only be achieved with correct execution hardening procedures.

A rationally compiled menu in a preschool institution is such a selection of daily ration dishes that provides children with basic nutrients (proteins, fats, carbohydrates) and energy, taking into account age, health status and conditions of their upbringing (see Table 4).

For children aged 1 to 3 years and children from 4 to 7 years, separate menus are prepared. Nutrition in these groups of children differs in the number of products, the volume of the daily diet and the size of single portions, as well as in the characteristics of the culinary processing of products.

Children who are in a preschool for 9-10 hours (day stay) receive 3 meals a day, which provides approximately 75-80% daily requirement children in nutrients. Breakfast is 25% of daily calories, lunch - 40% and afternoon snack - 15% (dinner - 20% - the child receives at home).

For children who are in a preschool for 12-14 hours (long day), you can organize both 3 and 4 meals a day. In the first case (if the children are in the institution for 12 hours), their meals consist of breakfast (15% of daily calories), lunch (35%) and afternoon tea (20-25%).

For children who are on a round-the-clock stay, as well as with an extended day with a 14-hour stay, the 4th meal is provided - dinner, which is 25% of the caloric content of the daily diet. The calorie content of the afternoon snack should be 10-15%.

In a preschool institution, a specific menu is compiled for each day. It is important to observe the correct ratio of essential nutrients in the diets of children - the principle of a balanced diet. In the diets of preschool children, the ratio of proteins, fats and carbohydrates should be 1:1:4. Insufficient, excessive or unbalanced nutrition can have a negative impact on the child's body.

With malnutrition, there is a poor weight gain, a decrease in the physical development of the child, a deterioration in immunological protection, which contributes to the onset of diseases and their more severe course. With excessive nutrition, there is an excessive increase in body weight, the development of obesity, a number of metabolic diseases occur, and violations of the cardiovascular and other systems are noted. It is necessary to constantly strive to maintain optimal amounts of proteins, fats and carbohydrates in the diets of children and their correct ratio, avoiding violations even on certain days.

Table 4. The need of children of early and preschool age for basic nutrients and energy*

"Approved by the Chief Sanitary Doctor of the USSR on May 28, 1991, No. 578691.

Some products included in this set are included in the child's diet daily, others - children can receive every other day or 2 times a week. So, in the menu of children every day it is necessary to include the entire daily norm of milk, butter and vegetable oil, sugar, bread, meat. At the same time, fish, eggs, cheese, cottage cheese, sour cream can be given to children not every day, but after 2-3 days, but it is necessary to ensure that all the required amount of food is used up in 10 days.

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

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

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

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

Given the need for widespread use of various vegetables in the diet of children (both fresh and boiled), a salad must be included in the lunch, 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, cook grated carrots with apples, fresh cabbage salad with prunes, etc.).

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

For breakfast, as well as for dinner, children are given various milk porridges, preferably with vegetables or fruits (oatmeal, semolina or rice with carrots, prunes, dried apricots, raisins, etc.), vegetable dishes (carrots in milk sauce, vegetable stew, stewed cabbage, beets, vegetable caviar), cereal and vegetable dishes (stuffed cabbage with rice, carrot cutlets, various casseroles), cottage cheese dishes (cheesecakes, casseroles, lazy dumplings), egg dishes (scrambled eggs, scrambled eggs with tomatoes, potatoes, etc. ), mild cheese varieties. For breakfast, children can receive children's sausages or sausages, soaked herring, steamed or boiled fish. Of the drinks for breakfast, they usually give cereal coffee with milk, tea with milk, milk; for dinner - milk, kefir, less often - tea with milk.

For breakfast and dinner, it is desirable, as well as for lunch, to give children salads from fresh vegetables and fruits.

An afternoon snack usually consists of two dishes - dairy (kefir, fermented baked milk, milk, yogurt, biokefir, etc.) and pastries or confectionery (cookies, waffles, gingerbread). It is advisable to include a variety of fresh fruits and berries in the afternoon snack. For children who are on 3 meals a day with an extended day, a vegetable or cereal dish (casserole, pudding) or a cottage cheese dish can be included in the afternoon snack.

When compiling the menu, special attention is paid to the variety of dishes throughout the day and the whole week, they make sure that the same dish is not repeated not only on this day, but also in the coming days. It is necessary that during the day the child receives two vegetable dishes and only one cereal. As side dishes for main dishes, one should strive to give vegetables, and not cereals or pasta. Diversity in children's nutrition can be achieved by preparing a wide range of dishes. For example, beef can be used to cook not only cutlets, but also soufflé, goulash, meat and potato and meat and vegetable casseroles.

The compiled menu is fixed on a special menu-layout form, which lists all the dishes included in the daily diet, their output (weight of each serving), food consumption for preparing each dish (written as a fraction: in the numerator - the amount of product per child, in the denominator - the amount of this product for all children fed).

The menu for children under 3 years old and from 3 to 7 years old can be common, but the layout indicating the consumption of products should be separate. It is necessary to strictly fix the number of children of each age group present in the institution on a given date.

To determine the yield of a dish, losses during cold and hot cooking of products are taken into account, as well as the welding of some ready-made dishes, using special tables.

Specially designed promising weekly, ten-day or two-week menus, which allow for a greater variety of dishes and eliminate the laborious process of daily menu preparation, are of great help in compiling diets in a preschool institution.

In some preschool institutions, such promising menus are developed for different seasons of the year.

In addition to promising menus, a preschool institution must have specially designed card files of dishes that indicate the layout, calorie content of the dish, the content of proteins, fats, carbohydrates in it, their ratio and energy value. The use of these cards allows, if necessary, to replace one dish with another of equal composition and calorie content.

In the absence of any products, they can be replaced by others equivalent in terms of the content of basic nutrients, primarily protein. For the correct replacement of products, they use a special table of product replacement for the main nutrients, approved by the Ministry of Health of the Russian Federation. For example, 100 g of fish can be replaced with beef, which should be taken 87 g, but at the same time, 1.5 g of oil should be excluded from the child’s daily diet, because. meat contains more fat than fish.

Strict adherence to the diet is of great importance in organizing the nutrition of children. The time of eating should be constant and correspond to the physiological characteristics of children of different age groups.

Strict observance of the hours of eating ensures the development of a conditioned food reflex for a while, i.e. secretion of digestive juices and good digestion of ingested food. With indiscriminate feeding of children, the food reflex fades away, appetite decreases and the normal functioning of the digestive organs is disturbed.

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

The most physiological is the following diet:

Breakfast 7.30 - 8.30

Lunch 11.30-12.30

Afternoon snack 15.00-16.00 Dinner 18.30-20.00

The diet of children in preschool institutions is established depending on the length of stay of children in them. In children's institutions with daytime stay of children (for 9-10 hours), children receive 3 meals a day:

Breakfast 8.30 Lunch 12.00-12.30 Snack 16.00

Dinner (at home) 19.00 - 20.00

Children who are on an extended day (12-14 hours) or on a 24-hour stay receive 4 meals a day. At the same time, breakfast and other meals are slightly shifted 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 21.00.

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

One of important points diet is the prohibition to give children any food in the intervals between feedings, primarily various sweets, cookies, buns. It is necessary to pay special attention to the attendants and parents.

Proper diet involves physiological norms daily and one-time volume of food, which strictly corresponds to the age of the child, the level of his physical development and state of health. Excessively large portions of food lead to a decrease in appetite, can cause disturbances in the normal function of the digestive organs. Small volumes do not cause a feeling of fullness.