Recommendations for catering. Methodical recommendations for providing healthy food for students of an educational institution

FOOD ORGANIZATIONS

IN THE YOUNGER GROUP

After tidying up your suit, washing your hands, and sometimes your face,

the children, quietly pushing back the chairs, sit down at the tables and, without waiting for the teacher's instructions, start eating.

The teacher makes sure that the children sit close to the table, but

would not press their chest against him, would sit straight, bending a little

head over food.

It is necessary to ensure that children do not put their elbows on the table, this is ugly

and disturbs neighbors.

Eat neatly without getting your clothes dirty.

Cloth napkins are replaced with paper napkins.

In the 4th year, children receive forks and learn various techniques

using them:

Pasta, pieces of meat, fish should be pricked, holding the fork obliquely (holding it from above with the index finger);

To pick up a side dish - rice, noodles, mashed potatoes, hold the fork with the concave side up and act like a spoon;

Cutlets, casseroles, pudding - separate with a fork small pieces gradually, as the previous portion is eaten.

If the food is previously crushed, it will quickly cool down and get an unpleasant appearance.

With a piece of bread in their left hand, children should hold the food.

Children should learn to chew food with their mouths closed.

At the end of the meal, you need to thank the adult, carefully wipe your lips and fingers with a napkin; getting up, quietly push the chair; do not interfere with those who have not finished eating.

It is important to create an even, calm mood in children before eating.

In the process of eating, you should not rush the child. He should have enough time to learn to eat properly.

You should take a differentiated approach to children with regard to the amount of food.

Force-feeding is not allowed.

You can't leave the table with your mouth full.

By the end of the year, the child should be able to:

Set the table using napkins, cutlery

(spoons, forks, knives, plates, bread bin).

Use a knife, dessert spoon, fork.

There are fruits, soft and dense foods, dessert.

To navigate in where to put the remaining seeds from berries, candy wrappers, used sanitary napkins, cutlery.

Correctly take food from plates and mouth from cutlery, chew well, quietly, evenly, swallow, make efforts to properly sit at the table. (The spoon goes to the mouth, not the head to the plate, the elbows are not laid out to the sides, but are near the body).

It is good to rinse your mouth after eating.

Help adults clean the tableware

Sit down at the table with washed hands, combed and neat, do not make noise.

FOOD SERVICE

IN THE MIDDLE GROUP

In the fifth year of life, children are taught to use a knife, while holding it in the right hand, and shifting the fork to the left. Children use a knife to cut cucumbers, a tomato, an apple, a hard-boiled egg, a piece of meat, and sausages. It is necessary to ensure that children do not replace the fork with a knife, do not take it in their mouth, do not lick.

If they were given a hard-boiled egg for breakfast, for younger children they can be given in the form of sandwiches, the older ones themselves will butter and cut the egg.

Children need to be taught to eat soup, taking the liquid with a spoon along with the dressing, and not one by one - first thick, and then vice versa.

In order for the child to eat a portion of the soup to the end, you can be allowed to slightly tilt the plate away from you, but not pour the leftovers into a spoon - this can stain the table and hands. (It is better not to tilt, let a little remain at the bottom of the plate).

Second meat and fish dishes should also be eaten, alternating with a side dish.

The third courses - jelly, compotes - should be served in cups with saucers and teaspoons. It is necessary to teach children to eat fruit with syrup from compote. Younger children put seeds from compote on saucers, older children - first on a spoon, bringing it to their mouth, and then transfer them to a saucer. Children should not be allowed to lay out the bones and eat grains from plums, apricots, they contain hydrocyanic acid, which is harmful to health.

The bread should be cut into small, preferably square pieces, then it will be convenient to hold them with three fingers. You can take bread from a common plate with your hand, without touching the rest of the pieces. Children should not be offered to eat bread with flour products - pasta, cereals, which are already rich in carbohydrates.

It is better to give butter for children of the middle group in portions, so that they themselves spread it on bread.

9. In the process of eating, educators monitor whether children are willing to eat, whether they follow the rules of cultural food. If necessary, makes instructions without attracting the attention of other children, reminds or shows the necessary actions. All comments must be specific.

Direction: "Eat gently" is little understood by children.

If he hears: "Bend over the plate", "Don't put a lot of porridge on the spoon" - the child can immediately perform these actions.

10. Group-wide comments should be made as little as possible.

11. Avoid unpleasant conversations while eating. Some questions related to the food process - about shifts, about using appliances, about behavior at the table, about what certain dishes are prepared from, can be the subject of special conversations and conversations between the teacher and the children, outside of mealtime.

12. While eating, children should not feel tense; there is no justification for seeking complete silence from them. It is perfectly acceptable that they communicate with each other in connection with the feeding process. But, avoiding excessive noise, talkativeness, disturbing the general order and calmness.

13. The benevolent tone, patience and endurance of adults during the meal evokes a positive attitude in children towards the feeding process.

14. Children leave the table, thank the adults and put the chairs back.

FOOD SERVICE

In the older group, the skills acquired in the previous group are consolidated.

Children should understand that a lot depends on the behavior of each of them: he got dirty while eating, he got dirty on the tablecloth - he gave extra work to the washerwoman, the assistant teacher, the attendant.

The child should acquire persistent habits: eat carefully, rinse his mouth after eating, brush his teeth.

In fostering a culture of behavior at the table, there should be no unnecessary verbal edifications, reproaches, remarks. The effectiveness of education is ensured by the creation of special situations that encourage children to do the right thing.

It is necessary to encourage the desire to eat carefully, to use the devices correctly.

Older children (who have a poor appetite) in an accessible form explain the need to first of all eat this or that dish or part of it, they praise the child if he has eaten everything without a trace.

With a child, one should not talk about his poor appetite, selective attitude to certain dishes, their intolerance, etc.

It should not be allowed that the attendants, without finishing the meal, begin to perform their duties. In such cases, one of the children must be brought in to help.

When setting the table (acting with objects), children learn (by feeling) the round shape of the plate, the long handles of the spoon, the difference in the size and weight of the plate and saucer, table and teaspoon. They learn that each thing has its own specific purpose, its shape and its own structure.

Laying the table, children imperceptibly learn to count: they count plates, spoons, chairs. They approach the concept of "as much as", "more", "less", "equally", "equality-inequality".

The child gets used to a certain arrangement of cutlery and dishes on the table.

A certain attitude to work is brought up, the ability to concentrate on the work being done develops, observation grows. Children learn to help each other and enjoy the common success.

LI T E R A T U R A:

1. "Food in kindergarten" V.F. Vedrashko, M. "Education" 1974, p. 71 - 80.

2. "Organization of meals for children in preschool institutions" A.S. Alekseeva, L.V. Druzhinina M. "Education" 1990

3. "Education and training of children of primary preschool age" ed. G.N. Godina, E.G. Pilyugina M-1987 P. 6, 16 - 17, 89, 101 - 103.

4. "Education of children in the 2nd junior group, d / s" V.V. Gerbova et al. M. "Education" 1981 with. 52 -55, 249.

5. Program and guidance for educators of the 2nd junior year, d / s "Rainbow" M. "Education" 1993, pp. 38 - 43.

6. Program and guidelines for educators 1 ml.gr. d / s "Rainbow" M. "Education" 1993, p. 50 - 52.

7. "Education of a preschooler in labor" ed. V.G. Nechaeva M. 1983 with. 162 - 171.

8. “Education of children in the middle group of Moscow. 1982. pp. 40 - 42.

9. "For the teacher about the development of the child" AA Lublinskaya M. - 72 with. 85 - 88, 132, 188.

10. "Preparatory group for school," ed. M.V. Zaluzhskaya metro station - 75g.

11. "On the culture of behavior" Cheboksary, F.N. Emelyanova, V.M. Mikhailov, 1992

12. "Khlebosol" magazine number 1 - 91g.

Canteen watch

IN YOUNGER GROUPS

Shifts are of great importance in raising children:

The attendants always perform work of social importance, necessary for the team. Forms a desire to work for the sake of others, to show a caring attitude towards their comrades, to bring up the ability to help an adult, to notice what help is needed.

Duty in the canteen forms moral and volitional qualities and skills in children, the ability to accept a goal and achieve a result.

From 2 years old of age children are involved in the preparation of the nutrition process, carry out the simplest assignments: put the chairs at the table correctly, in the middle of the tables - plates of bread, on the right side of the plates on the table put spoons.

The canteen is on duty from younger group.

Tasks : help the teacher's assistant set the table at which he and his comrades are sitting. Distribute spoons, put bread bins, vases with napkins.

Before entering duty, the teacher organizes specialclasses, which shows and explains in detail all actions, involving children in their implementation.

During the shift, the teacher explains the need to work hard, encourages any attempt by the child to show independence.

Reminds of the order in the execution of the assigned task:

“Today Ira will take care of her comrades, she will be on duty at her table. Dima will set this table ... Let them work for everyone today, and other children tomorrow. "

The teacher teaches children to carry out the assigned task without being distracted, without fussing, slowly, without finishing one case, not moving on to another.

The teacher in a friendly tone says: “Kolya, take your time. Why are you in such a hurry? You will have time for everything. Lay out the spoons carefully, all children. "

Supervising the work of the attendants, the teacher consolidates the skills of unfolding the devices: "Spoons should be taken by the handle, one at a time, put on the right side of the plate." If forks are given, then the fork lies closer to the plate with the sharp ends up, and then the spoon with the convex side down. Now put the breadbox in the very middle of the table so that it is convenient for everyone to get it out, and then put the napkins. First you have to finish one thing, and then start another. "

“Let's see how you laid out the spoons. Did you miss anyone? "

The teacher supports indecisive children, encourages:

“I know, Nadya, you will set the table well now. Start handing out spoons: to Katya, and Sasha, and to your friend Anya. "

It is not necessary to constantly set the same children as an example and appoint them to be on duty. You can make slightly higher demands on them.

As children learn skills, the role of the caregiver in guiding the attendants changes. Initially, it reminds the kids of the work methods, the sequence of operations, helps to cope with the case.

Later, the adult is limited to advice, general reminder, control, approval.

It is important that all pupils fulfill the duties of duty officers, and not only active and skillful ones.

Canteen watch

MIDDLE GROUP

Tasks :

To form a responsible attitude for the assigned business.

Foster care for each other, the desire to help help. educator, work carefully and diligently.

Be able to properly set the table.

The child on duty in the dining room must independently lay out forks, knives and spoons; put bread bins, vases with napkins; serving the second course; collect the dishes.

In the corner of the duty officer, there should be everything you need for work: aprons, hats, scoops, trays. Vases for napkins and breadbaskets in such a place that it is convenient for children to take them on their own and put them away after use.

IN average a group of knives first appear in the table setting, and the skill of handling them has not yet been formed.

The volume of work in the middle group increases: children place saucers, cups from the distribution table on children's tables, fill vases with napkins, lay out appliances (spoons, forks, knives).

In the middle groupevery duty officer serves one table.

Thus, shifts are repeated frequently, and therefore children learn the necessary skills faster and better. The teacher needs to take into account the individual characteristics of children and the level of formation of their work skills.

To work without haste, the attendants must be the first to finish the game and return to the premises after a walk.

When the majority of children are just starting to collect toys, the teacher reminds the attendants of their duties and sends them to the group.

There they are met by the assistant teacher (at this time she has already wiped the tables and put a pile of dishes on each table).

The teacher and the junior teacher teach the attendants to properly lay out the devices.

The attendants arrange the plates, each opposite the stool, put spoons to the right of them, put a glass with napkins in the middle of the table. Place the cups with the handle on the right side.

If a knife is served for lunch, then it is placed to the right of the plate with the blade to the plate, next to a spoon, then a salad fork.

The fork for the second is on the left side of the plate.

Small spoon - in a saucer or next to a plate parallel to the edge of the table, the handle of the spoon should be on the right.

The teacher must be patient, encourage those on duty:

"Seryozha was a real duty officer today, he took care of everyone, he remembered everything himself, he didn't forget about anything."

The attendants are removing breadbaskets and glasses with napkins from the table. They sweep the crumbs off the table, fold the tablecloths, seeking help from another attendant.

Do not overwhelm the attendants with duties that each child must perform on their own, for example, pushing a chair, stacking dishes in a pile, replacing a used napkin.

At the end school year children usually cope with the canteen duty on their own, and the teacher is limited to control and individual reminders.

It is important that the children on duty not only fulfill their duties, but also eat themselves without haste and breaks. Therefore, when the tables are set, soup is poured for the attendants before the other children. Thus, the attendants are usually the first to finish their lunch, after which they can begin to perform their duties.

(The attendants fold the tablecloth in half on the table, and then again in half, and only then fold it along the length).

Canteen watch

IN THE SENIOR AND PREPARATORY TEAMS

The canteen duty in older groups is gradually becoming more complicated as

independence and self-organization in work.

Tasks : the formation in children of responsibility for the assigned task, the desire to work for the benefit of the team, the habit of systematic performance of duties.

To teach to thank those on duty for the service rendered, to treat their work with respect.

The canteen duty is assigned2 children .

The attendants come in early, wash their hands, put on aprons, kerchiefs or

caps and completely set the table according to the number of children and

cleaned up after eating.

Partially, children clean up each one by themselves. After eating, each child pushes his plate to the middle of the table, puts it on the others (if the teacher's assistant did not have time to remove it), and takes the cup and saucer to the distribution table (saucers on a stack, and a cup on a tray).

The attendants must clean up the dishes, napkin holders, bread bins, tablecloths so that they can go to bed with other children without delay.

Children thank the attendants for their help.

Children must themselves firmly know the order of their duty and, without being reminded, proceed to it.

The attendants should set the table in accordance with the menu, which should be known to them from the teacher.

The teacher checks the performance of the duty officers of their work, makes an appropriate assessment and involves children in it.

The requirements for the pace of work, the manifestation of organization in its process, efficiency and independence are increasing.

The work of the attendants should be combined with the self-care of children.

The attendants themselves or with the help of an educator distribute who will do what.

The teacher addresses them as his assistants, teaches them to carry out the task dexterously, with economical methods, encourages the inept, approves of the initiative and diligence.

In senior groups, attendants can be assigned for a whole week.

Sometimes you can involve children in the kitchen. Cleaning fruits from pedicels, sorting out cereals ...

The attendants show ingenuity in decorating the table (arrange flowers, napkins in an interesting, unusual way, etc.).

FOOD FOR CHILDREN IN KINDERGARTEN

Tips for educators and parents

Along with the numerous issues of physical education of preschoolers, rational nutrition is of particular importance. It contributes to the normal growth of the child, the correct development of his organs and tissues, increases the body's resistance to adverse environmental influences (cooling, overheating, etc.). Mistakes in the diet of young children can cause a number of diseases, digestive disorders, metabolic disorders, rickets. The child's body, even at rest, expends a certain amount of energy. The amount of energy expended depends on the child's age, climatic and seasonal conditions, and on the type of activity.

With insufficient nutrition, the body begins to replenish the expended energy due to its internal resources, as a result of which depletion occurs. The food received by the child should not only serve to cover the consumed energy, but also fully ensure the correct growth and development of the body.

Therefore, the total calorie content of his diet should be 10% higher than the energy expended. The composition of the child's food includes proteins, fats, carbohydrates, vitamins, minerals and water. All food constituents in the diet should be in sufficient quantity, in the correct ratio. Lack or excess of one of the substances leads to disruption of the development of the organism as a whole.

Food proteins are of great importance in the development of the body; they serve as the main source of building protein tissues. Valuable proteins are found in some plant foods: potatoes, fresh cabbage, buckwheat, rice, oatmeal, oatmeal.

Fats are an integral part of our body, they serve mainly to cover the energy costs of the body. It is a source of fat-soluble vitamins A, D, K, E. With an insufficient content of fats in the body, these vitamins are poorly absorbed. The most valuable fats are milk fat, which is part of milk and dairy products, as well as fat, which is part of egg yolk, vegetable oil, etc.

Carbohydrates take part in the metabolism. They are found in foods as sugar, starch, or fiber. Sugar is used in its pure form and is included as an ingredient in sweets, jams, marmalades, and various confectionery products. In addition, sugar is found in fruits, berries, and vegetables ..

The role of minerals in the life of a growing organism is important and varied. Minerals - calcium, phosphorus, magnesium, iron, sodium, potassium, iodine, copper and others - have a certain value for different systems and organs of the human body. Vitamins are an essential part of a child's diet. Vitamins are directly involved in metabolism, help to increase the overall stability of the body.

Along with nutrients, humans need water. It serves to dissolve nutrients in it. With it, slag substances are removed from the body. Water is a part of the body in large quantities, which strictly regulates its content in organs and tissues. Water is introduced into the body as a drink and with food.

Nutrients entering the human body undergo complex processing. Already in the oral cavity, saliva enzymes act on food; here the food is chewed, crushed and softened. Chopping food is necessary for better contact with digestive juices. The finer the food is crushed, the better the digestion process is. This is why it is important to teach children how to chew their food thoroughly. Teeth play a large role in food processing. Food processed with saliva from the oral cavity enters the stomach, where it is processed with the juice of the gastric glands.

Very often, one type of well-cooked food, a pleasant aroma, excites the corresponding centers of the brain, as a result of which an abundant secretion of digestive juices begins. To restore the appetite to a person, as pointed out by I.P. Pavlov, - this means giving him a good portion of digestive juice before eating.

The speed of absorption of nutrients is greatly influenced by the method of cooking products. The addition of spicy herbs (dill, parsley, salad) to food has a positive effect on the secretion of the digestive glands.

The aesthetic design of the finished dish has a great influence on digestibility. Often the child refuses, for example, from soup with pasta and willingly eats soup in which the same pasta dough floats in the form of stars, various figures, etc. Children are attracted by beautifully cut and beautifully served vegetables. Such a child's interest in food should be especially used if his appetite is somewhat reduced. The completeness, good quality and variety of food, cooking it clean, feeding at set hours are the main requirements for a child's nutrition. Nice, clean, tasty look - that's what gives rise to appetite!

Adequate nutrition as one of the main means of normal growth and physical development of children has a beneficial effect on the child's body only if it is properly organized. As already mentioned, first you need a well-established diet, both in kindergarten and in the family.

In the preparation and conduct of children's nutrition, coordination is needed in the work of the educator and nanny. Everyone must know their responsibilities firmly. Repeating daily in the prescribed manner, the process of feeding becomes familiar to both adults and children, at the same time it is easier for children to master the necessary skills and sequence of actions. It is important that nannies are also aware of the programmatic requirements for developing the skills of children of this age and about the individual approach to them in connection with the nutrition process. A prerequisite for rational nutrition is the creation of a calm environment, the absence of noise, loud conversations, and fussy movements of adults and children.

Tables and chairs should be appropriate for the height of the children so that their legs have support, and with their arms bent at the elbows, children can, without raising their shoulders, freely operate with devices. The table should not be crowded, otherwise an uncomfortable position can cause irritation in children, conflicts between those sitting next to them.

To maintain cleanliness, it is convenient when the table covers are covered with plastic. Each group should be provided with the necessary utensils and appliances in accordance with the age and number of children. In order not to cause disputes between children, it is advisable to have dishes that are the same in shape and pattern.

Feeding younger children requires special attention. In the second year of life, the nature of their nutrition changes significantly. Breastfeeding stops, food becomes more varied, thicker, denser dishes are introduced that require chewing. Children need to evoke a positive attitude towards the food served, to teach them to eat on their own with some help from adults, not only thick, but also liquid food. The sister draws the attention of children to the appearance of food, taste, smell, makes sure that the child takes a little food on a spoon, chews, and does not suck, swallow and do not put it on the cheek, as sometimes you can find it. Giving a piece of bread, the teacher reminds you to eat it with soup; biscuits, croutons - with kefir, tea. "Piece and sip," she tells the children.

Particular attention should be paid to children with poor appetite and refusing new dishes. Calm, gentle persuasion, examples of children sitting next to them with a good appetite provide positive actions... It is unacceptable to force-feed a child, which in the future may cause a negative attitude towards the intake of any type of food.

During meals, it is necessary to maintain a calm state in children and not to violate the established order. Children need to understand that "no" is a categorical requirement that does not allow for concessions and should not be violated.

When eating on their own, small children usually get their faces, hands, clothes, tables dirty. To keep baby clothes from getting dirty, younger children should use glued or cotton bibs that cover the baby's knees. During the meal, the sister herself initially maintains the cleanliness of the child's hands and face, gently wiping them with a napkin after each contamination, older children are forced to repeat these movements.

It is necessary to ensure that during feeding the child's sense of smell, which is necessary for stimulating appetite, is not disturbed, and that he uses a handkerchief in time.

Food for children, starting from the third year of life, is organized with the whole group at the same time. To carry out meals with older children using double tables, it is advisable to connect the tables in pairs in the form of a square, then 8 children can be seated at them. This also makes serving meals easier.

From the age of two, children are involved in the preparation of the nutrition process, carry out the simplest assignments: put chairs on the tables correctly, put plates of bread in the middle of the tables.

Four-year-olds begin to take part in regular shifts, serving those sitting. The attendants arrange plates, napkins in cups in the middle, spoons are placed opposite each chair on the right. Place the cups with the handle on the right side. Forks, until their use becomes habitual, it is better to serve with a meal. For older children, the entire set of appliances is served before meals.

Children of four years old are reminded of the duty every morning by the teacher.

Older children should themselves firmly know the order of their duty and proceed to it without reminders. The attendants are the first to wash their hands and put on snow-white aprons and hats. For the child on duty, an apron is not just a protection against pollution, but an emblem of the fulfillment of a responsible task. The cut should be simple, without much adornment, and match the taste of girls and boys.

Before serving food, adults also wash their hands up to the elbows with soap, put on marked white coats, put their hair under a kerchief, and wear low-heeled shoes.

For children of the middle group and for beginners, the teacher preliminarily tells about the duties of the attendants. The elders set the table in accordance with the menu, which should be known to them from the teacher, or the children themselves find out about it or ask the nanny.

The teacher checks the performance of the duty officers of their work, makes an appropriate assessment, attracting children to it, who gradually learn to be critical not only of the work of their comrades, but also of their own.

Like no other everyday process, food requires the fulfillment of a number of rules of cultural behavior. Education of these skills in children should be started at a young age. And the requirements should be the same: both in kindergarten and in the family.

Having tidied up their costume, washed their hands with soap, and sometimes their face, the children, quietly pushing back the chairs, sit down at the tables and, without waiting for the teacher's instructions, start eating. The teacher makes sure that the children sit close to the table, but do not press their chest against it, they would sit straight, bowing their head slightly over the food.

Usually, while eating, both of the child's hands are busy: with one he acts with the device, the other holds bread. But, even if one hand is free, the hand must be kept on the table in order to prevent the incorrect position of the child's body. It is necessary to ensure that children do not put their elbows on the table, this is not beautiful and disturbs neighbors. At two years old, if a child eats on his own, he is taught to properly hold a spoon in his right hand, by the middle of the handle, between three fingers - middle, forefinger and thumb, and not in a fist, bring the spoon to his mouth not with the narrow end, but closer to the side , tilt the spoon slightly, make sure that the children do not suck food, but act with their lips.

In the fourth year, children usually get used to eating neatly, without getting dirty neighbors or clothes. Napkins made of fabric that require frequent changes are replaced with paper ones. At the same age, children receive forks, and it is necessary to show various methods of using them. Pieces of meat, fish, pasta should be pricked, holding the fork obliquely (holding the top with the index finger) to pick up a side dish - rice, noodles, mashed potatoes, hold the fork with the concave side up and hold like a spoon: cutlets, casserole, puddings - separate small pieces with the edge of the fork gradually, as the previous portion is eaten. If the food is previously crushed, it will quickly cool down and take on an unpleasant appearance. With a piece of bread in their left hand, children should hold the food.

Children need to be taught to eat soup, taking liquid with a spoon, you can be allowed to slightly tilt the plate, but not pour the rest of the soup into a spoon - you can get the table and hands dirty.

Second meat and fish dishes should also be eaten, alternating with a side dish. The third courses - jelly, compotes - should be served in cups with saucers and teaspoons. It is necessary to teach children to eat fruit with syrup from compote. Younger children put compote bones on a saucer, older children first put a spoon, bringing it to their mouths, and then transfer them to a saucer. Children should not be allowed to split the bones and eat grains of plums, apricots, they contain hydrocyanic acid, which is harmful to health.

The food should be given to children in such a way that the nutrition process does not become complicated. The skin of oranges and tangerines must be trimmed before eating. Before cooking, break the pasta into small pieces so that the cooked ones do not hang from the spoon, fork, otherwise the food can be turned into play. The bread should be cut into small, preferably square, pieces, then it will be convenient to hold it with three fingers. You can take bread from a common plate with one hand, without touching other pieces.

It is better to give butter for children of older and middle groups in portions, so that they themselves spread it on bread, for younger children they prepare sandwiches. In the process of eating, educators monitor whether the children are willing to eat, whether they follow the rules of cultural food. If it is necessary for any of the children to give instructions, the teacher approaches the child and, without attracting the attention of the other children, recalls or shows the necessary actions. All comments must be specific. For the child, the teacher's instruction "Eat gently" is not very clear. If he hears: "Do not bend over the plate", "Do not take too much food on the spoon," the child can immediately perform these actions. If the explanations, reminders apply to the entire group, the educator addresses all children. But such distractions of children from food should not be used often. During meals, you should avoid any unpleasant conversations, reminders of children's misconduct, which can negatively affect the state of appetite and assimilation of food.

Some questions related to the nutrition process - about shifts, about using appliances, about behavior at the table, about what certain dishes are prepared from, can be the subject of special conversations and conversations between the teacher and the children outside of the mealtime.

While eating, children should not feel tense; there is no justification for seeking complete silence from them. It is perfectly acceptable that they turn to each other in connection with the feeding process. But this does not mean that excessive noise, talkativeness, disturbing the general order and calmness, can be allowed. Adults' benevolent tone, patience and self-control when eating a meal evokes in children a positive attitude towards the nutrition process and a desire to master the skills necessary for this.

A prerequisite for rational nutrition is the unity in understanding this issue of the family and kindergarten. First of all, it is necessary that parents know how important it is to follow the diet and not break it on weekends. Parents need to know the kindergarten menu for each day in order to know how to feed their children with dinner. Educators can recommend a dinner menu, introduce them to the principle of its preparation, recipes for dishes, especially those that the children liked.

An exchange of experience on this issue can be organized to help young mothers. Adults should make sure that at home, children follow all the rules of cultural food learned in kindergarten, and participate in the preparation of meals.

Often the parents themselves are guilty of the child's negative attitude towards one or another food. If he accidentally refuses to eat at home, his parents make an unreasonable conclusion and report this in the kindergarten in the presence of the child: “Don’t give Vova milk, he hates it”. Such remarks confirm the child in the legitimacy of his whims. Sometimes parents, regardless of the hours of eating, forgetting about hygienic rules, give candy, ice cream, fruit on the street, on the tram, in the store. This not only disrupts the diet, impairs the child's appetite, but also teaches him to be sloppy.

FOOD ORGANIZATION

IN PRESCHOOL

Practical advice

In preschool, where the child spends most of the day, full and well-organized nutrition is of paramount importance.

The correct organization of meals for children in a preschool educational institution requires compliance with the following basic principles:

Compilation of complete food rations;

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

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

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

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

Taking into account the climatic, national characteristics of the region, the season, changing the diet in this regard, the inclusion of appropriate foods and dishes, increasing or decreasing the calorie content of the diet, etc.;

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

Strict adherence to technological requirements for cooking, ensuring the correct culinary processing of food products;

Daily control over the work of the catering unit, bringing food to the child, proper organization of meals in groups;

Accounting for the effectiveness of children's nutrition

Ventilate the room and, if possible, maintain one-way ventilation throughout the entire eating process;

Create a relaxed environment that attunes children to food. Noisy games, strong impressions should be avoided before eating;

It is appropriate to use music as a background / calm, melodic music is selected /;

When setting the table, it is necessary to have beautiful, comfortable and stable dishes that correspond in volume to the age of children, cutlery, tablecloths, napkins.

Initial table setting: tablecloth or individual napkins for each appliance, pans, cutlery corresponding to breakfast, lunch or dinner / spoons - dining room, tea room, fork, knife /, bread box, individual napkins, you can add flowers or herbs in low vases;

Tables and chairs should correspond to the dew of the children, so that the legs of the children are supported, and with their arms bent at the elbows, the children can freely operate the devices without raising their shoulders. The table should not be crowded, otherwise an uncomfortable position can cause irritation and conflicts between children in children.

In the preparation and conduct of children's nutrition, coordination is needed in the work of teachers and a junior educator. Everyone must know their responsibilities firmly.

In addition, it is necessary that not only teachers, but also junior educators are aware of the program requirements for the formation of skills of children of a given age, about an individual approach to them in connection with the nutrition process:

a / the assistant teacher with the help of the attendants begins to serve the table after receiving food, when all the children are engaged in hygiene procedures and finishes by the time the first child is ready to sit at the table,

b / the junior teacher starts distributing food personally to each child after he has sat down at the table,

c / when the teacher finishes working with the children in the washroom, he changes into uniforms and connects to the distribution of food and the organization of meals in general,

g / when serving food, it is important to know the amount of portions for children of your age group, to be able to portion food, to arrange it beautifully,

e / it is desirable to accompany the serving of each dish with a "message" on how to eat it correctly, what is its main benefit, who loves it ... to express confidence that the children will cope well with it and evaluate the result,

f / change dishes after the child has eaten the previous dish. You should not rush - the child can wait a little and this is even good: fast food, poorly chewed food distorts the feeling of fullness and, as a result, has a bad effect on the health of children,

w / the third course is served individually, serving a cup together with a saucer and a teaspoon, after the child has eaten the second course, with the exception of compotes and jelly, which can be put on the table before the children sit at the table,

s / in toddler age groups, the junior teacher is responsible for serving the table, and the teacher is responsible for distributing food, who places the children at the set table and serves them food, while the junior teacher washes the children in the washroom,

and / after eating, the child should immediately rinse his mouth and throat, since rinsing after 4 - 5 minutes no longer has a healing effect.

Children of younger toddler age require special attention. Their meals are organized at a 4-seater table. The teacher teaches children to eat on their own not only thick food, but also liquid one.

Pays attention to the appearance of food, taste, smell, makes sure that the child takes a little food, chews it, teaches to eat with bread, teaches to perform basic cultural eating skills / "wipe your hands with a napkin" /.

In no case is it unacceptable in these groups to sound music while eating, loud conversations, incl. and radio. You cannot urge and rush, force-feed and supplement, condemn a child for carelessness, carelessness.

It is important to adhere to several principles:

The sequence of serving dishes should always be constant;

There should be only one dish in front of the child;

The dish should not be too hot or too cold;

It is necessary to take into account the habits of children, when children refuse to eat, you can compromise:

The portion can be reduced by separating part of the garnish with a spoon,

Cut a bun or sandwich, apple or cookie into several pieces,

Ask the kid only to try this dish,

Disguise unfamiliar food already familiar.

When eating, small children usually get their hands, face, clothes, tables dirty. Long bibs can be used to protect children's clothing from contamination. The teacher himself first maintains the cleanliness of the child's hands and face, gently wiping them with a napkin after each contamination, and teaches children to do this. It is important to ensure that during feeding, children do not disturb the sense of smell, which is necessary to stimulate appetite, and that they use a handkerchief on time.

In preschool age groups, meals are organized by the whole group, with the obligatory consideration of the principles of gradualness and consistency, which allows each child to be approached individually. Children from the age of four begin to take part in regular canteen shifts. The obligatory actions of children include: unfolding cutlery, bread bins, napkin holders.

Like no other process, nutrition requires children to fulfill a number of rules of cultural behavior, the education of which begins at a young age. When sitting at the table, the teacher makes sure that the children sit close to the table, but do not press their chest against it, sit upright, put their legs correctly and slightly bow their heads over the plate.

Usually, while eating, the hands of children are busy, but if one hand is free, then the hand should lie on the table in order to prevent the child's body from incorrectly positioned. It is necessary to control that children do not put their elbows on the table, they use cutlery correctly. In the fourth year of life, children are taught to eat with a fork, show various methods of using it. Children can start using a knife in the fifth year of life.

Children need to be taught to eat soup, taking a spoonful of liquid along with a dressing, and not one by one - first thick, then liquid and vice versa. In order for the child to eat the soup to the end, he is taught to slightly tilt the plate away from himself, so that you can scoop up the leftovers with a spoon, but you must not allow the leftover soup to be poured into a spoon, as it is unaesthetic, and you can get the tablecloth and hands dirty.

Second meat and fish dishes must be taught to eat, alternating with a side dish. The third courses - jelly, compotes - should be served in cups with saucers and teaspoons. Children are taught to eat fruit from compote along with syrup. Younger children put seeds from compote on saucers, older children, first on a spoon, bringing it to their mouth, and then transfer it to a saucer.

Food is served in such a way that the nutrition process does not become complicated: the skin of oranges, tangerines is cut, bread is better cut into square pieces, butter for children of middle and older groups is better given in portions, so that children themselves spread it on bread. Sandwiches are prepared for children of younger groups, if children are negative about sandwiches with butter, you can put butter in the served dish.

In the process of eating, educators observe how children eat, control posture, gait, and compliance with the rules of cultural food. If it is necessary to give instructions to any of the children, the teacher approaches the child, without attracting the attention of others, recalls or shows the necessary actions. All comments must be specific. For the child, the instruction of the teacher: "Eat neatly" is still not clear. It is easier for him to do the right thing after hearing this remark: "Do not put a lot of porridge in a spoon."

FOOD FOR CHILDREN UNDER THREE YEARS OLD

Milk teeth erupt in a child finally at 2 - 2.5 years. Until then, he receives food mainly pureed and chopped, which does not need to be chewed vigorously. However, it is necessary to gradually accustom the baby to chewing, otherwise he will refuse solid food.

Milk children of the 2nd and 3rd year of life receive 3 glasses a day.

Meat 4 - 5 times a week, preferably with a vegetable side dish.

The soup is healthy, but if you give it more than 150 ml, it will prevent the child from eating a high-calorie second course.

During the day, food is distributed like this:

35 - 40% - lunch, 10 - 15% - for an afternoon snack, the rest evenly for breakfast and dinner.

Porridge is served daily, but only once - for breakfast or dinner.

Every day - vegetables!

The child should develop an attitude towards food as a kind of ritual:

They wash their hands before eating

A napkin is tied around the neck

They sit down in their usual place

Everything that has nothing to do with food is removed from the table,

They feed the baby slowly and slowly.

From one and a half years, most children can eat on their own, you can only feed the baby with another spoon.

Having given the baby independence, teach him to be neat: if he gets dirty on his face - wipe it off with a napkin, if he spills something on the table - there should be a special cloth at the ready. You will not put things in order in silence, but by saying what you do, naming objects - this is important for the development of speech.

To make it interesting for the baby to eat, let him take in his hand something that can be taken - a pancake, a pie, a tough egg. This is usually a pleasure for children.

From an early age, the child should be taught to the correct, beautiful table setting, to bring up the ability to eat cleanly, accurately.

In the third year of life, a child can participate in food preparation: put a plate, a cup on the table, bring spoons, get a napkin, etc.

In the third year of life, children should be taught to follow the rules: eat calmly, without distraction, do not leave the table until they have finished eating, express their requests in words, say "thank you", put a chair in place, clean up your napkin. Table pranks are unacceptable. Force-feeding is inadmissible.

Education of independence and

cultural and hygienic skills while eating

in preschool children.

The more confident and easier the child is in using a spoon, fork, knife, the less difficulty he has with food, the faster he copes with it.

In the third year of life, our child learned to carefully use a spoon, holding it in his right hand.

In the fourth year, teach him to eat solid food with a fork, separate small pieces with the edge of a fork, gradually, one by one, as he eats them. / Pay the child's attention to the fact that the spoon is held with three fingers, and not in a fist /.

In the fifth year of life, you can give him the opportunity to use a knife.

Convenient dishes, changing them for each dish, a light tablecloth or oilcloth, on which there should be no crumbs or spilled food - all this greatly contributes to the education of neatness.

Pay attention to your child's table culture.

Let him sit down at the table clean, neat, combed, be sure to first wash his hands and wipe them dry.

Remind your child:

At the table they sit straight, not hunching over, not bending over to one side.

Food is taken with a spoon or fork, little by little.

Drink and eat quietly.

Took a piece of bread, don't put it back; take the other only after you eat this one.

Don't break the bread, don't crush it - bite off a little.

Do not put your fingers on the plate - in extreme cases, the slipping piece of cutlet can be delayed with a crust of bread.

Already in the fourth year of life, the child can use a napkin without reminders, wipe his lips or fingers, not only having finished eating, but also whenever the need arises.

Teach your child not to be distracted while eating and not to rush.

Let him leave the table only at the end of the meal, quietly putting the chair back in place, and be sure to thank the adults!

At the table:

Do not demand much attention to yourself, speak calmly, do not interrupt adults, be attentive to others.

CHILD APPETITE

Primary requirements:

Give your child only the amount of food that he willingly eats.

Discard any additional means: persuasion and praise, intimidation and promises, and distractions. He may eat less at breakfast, but at lunch, / if he does not "intercept" something before lunch / eat everything and, possibly, ask for more.

Talking about "he eats little", anxiety of adults about this, emphasized attention to how much he ate has an extremely negative effect on the child's appetite.

Diversify dishes and, showing due tact and perseverance, teach the child to eat all types of food that are useful to him.

A common mistake of parents - they too easily agree with what the child says: "This is not tasty", "I do not like it", and replace the new dish with the usual.

What is put on the plate, then the child must eat.

Pay special attention to solid foods, which the child should learn to chew well. This is essential for the normal development of the jaws and teeth.

Compliance with the diet is very important. The child should receive food in 3.5 to 4 hours. Breakfast no later than an hour after the child woke up. Dinner - 1.5 hours before bedtime.

The development of the child's independence and the cultivation of cultural and hygienic skills related to food also contributes to the strengthening of appetite.

A child with a good appetite, who has been trained to eat willingly, enjoys eating. These emotions may not be very complicated, but they are positive. And he feels good, and the parents are pleased to see how their baby eats with pleasure everything that has been prepared for him.

During lunch, breakfast or dinner of the family, that calm mood prevails, which in itself is pleasant for everyone and is of no small importance for a good assimilation of food.

If a child's appetite is ruined as a result of improper upbringing, if you hear from him: “I don’t want to eat”, “I don’t like this,” “Ugh, it’s not tasty,” then the food causes negative emotions both in the child and in those around him. his adults.

TIPS FOR PARENTS

on organizing meals for children

Organization of baby food is a very serious matter.

It is advisable to consider the following:

Do not allow the child to overeat or feel hungry;

In the fourth year of life, the volume of food eaten at one time should be approximately 400 - 450 ml. / there are certainly individual fluctuations. /

Learn to correctly dose the amount of each dish;

You can offer your child to drink water at room temperature on an empty stomach / several small sips /.

If the child gets hungry between breakfast and lunch, it is advisable to offer him dried fruits, raw vegetables, fruits, crackers, biscuit biscuits, juice with pulp, fruit puree, kefir.

BUT NOT: sweet tea, rolls, sweet biscuits, sandwiches, sweets, jam;

If a child is thirsty, mineral water, water, rosehip broth, infusions of currant leaves, wild strawberries, bread kvass will best quench their thirst.

BUT NOT: compotes, jelly, sweet drinks.

Don't force your toddler to eat. If your explanations do not help, watch him, look for the reason / bad mood, feeling unwell, preoccupation with your problems, unfamiliar dish, unloved product, negative opinion about food caused by someone, etc. /.

You should not punish a child by depriving him of his favorite food,

REMEMBER! Children at this age are very attentive, they see everything, hear everything. Watch your food cues. You can only speak well of food. When eating, everything should be focused on this process.

DON'T FORGET to praise children for their neatness, slowness, cultural skills, friendly, calm communication while eating.

DO NOT fix the children's attention on failures during the meal, but remember that someone does not succeed in order to then ask him the correct algorithm of actions.

Each dish should be beautifully presented and served to the child with an emphasis on the fact that it is for him.

Every meal should start with vegetables, preferably raw, coarsely chopped; if salads are freshly prepared / 10 - 20 minutes before serving /.

The best way to cook food is by steam, in the oven; in its own juice, with a little fat.

Food for children of this age should not be pureed, but in its natural form.

The appearance of the room, freshness of the air, beautiful table setting, calm atmosphere and, of course, the aesthetic clothing of a teacher or an adult - all these are helpers of good appetite.

SERVICE TABLE

Behavior rules at the table were not similar not only in different times and among different social classes of society, but even among different peoples.

And now they are not the same for all peoples. A lot could be written about this. But let us limit ourselves to what we say: the ideas about the culture of behavior at the table in a civilized society constantly changed towards simplification, became morerational.

Time, era, development of the culture of society gradually formed new ideas about "dining" etiquette. The rules of conduct at the table have become, as we have already said, more reasonable, simple and rational.

And although the cult of food and etiquette has disappeared, the culture of food and table behavior is an indispensable condition for our lifestyle.

The whole complex and environment of eating I.P. Pavlov called "complex hygiene of interest in food." And herselfsetting, table setting, behavior those around them during meals are not at all indifferent to everyone sitting at the table, for their mood, appetite, for the whole process of assimilation of food. The decoration of the dishes is also very important. In Japan, for example, there is even a custom to arrange meals according to the seasons.

The child should eat willingly, with appetite. This is achieved not only by the taste of food, but alsoexternal decoration of the dish.

Often a child refuses, for example, a dish - soup with pasta and willingly eats soup in which the same pasta dough floats in the form of stars, various figures, etc. Children are attractednicely sliced \u200b\u200band nicely served vegetables. Such a child's interest in food should be especially used if his appetite is somewhat reduced. The whole dining environment should be calm and more aesthetic. The table must be properly served. And this, by the way, can be successfully performedthe children themselves.

The table must be covered with freshtablecloth ... A vase with flowers and leaves can be placed in the center of the table. The vase should be low, and there are not many flowers so that everyone at the table can see each other. A small plate is placed against each chair. On the left, place a fork and knife, on the right, a spoon with the concave side up. To the left of each plate is a napkin. Napkins can also be placed in a glass, but placed so that it is convenient for everyone to reach it. Napkin is not a luxury, butneed , you can lay it on your knees, wipe your mouth or hands with it.

Before the second course, deep plates and spoons are taken away, only everything you need remains. Before the third, all unnecessary is also removed.

In kindergarten, in order for the table to be properly served, each group should be provided with the necessary utensils and appliances in accordance with the age and number of children: stable cups and saucers, small deep and shallow plates / for children 2 years of age instead of small plates bowls in the form of bowls /; stainless steel cutlery - teaspoons, dessert spoons / for 2-4 year olds /, tablespoons, flat forks, not sharp knives / for older children /. In order not to cause disputes between children, it is advisable to have dishes that are the same in shape and pattern.

THE TABLE IS SERVED SO:

A plate of bread and a glass of napkins are placed in the middle of the table. Plates are placed each opposite the chair, spoons are placed to the right of them, forks to the left. For children under 4 years old, forks are served with the meal. For older children, the entire set of appliances is served before meals.

Place the cups with the handle on the right side. If on the third they give compote or jelly, then the cups are served on saucers. A teaspoon is also given out. If you give tea, coffee, the cup can be served without a saucer.

As soon as the child has eaten the first course, the second is immediately served, without delay. The child should not wait.

Children under 4 years old are reminded of the duty by the teacher. Older children should know their own order of duty. Eating requires a number of cultural rules to be followed. The upbringing of these skills should begin at a young age, and the requirements should be the same in the school and in the family. Having tidied up their costume, washed their hands and sometimes their face, quietly pushing back the chairs, the children sit down at the table and, without waiting for the teacher's instructions, start eating. The teacher makes sure that the children sit close to the table, but do not press their chest against it, sit straight, bowing their heads slightly over the food.

Usually, while eating, both of the child's hands are busy: with one he acts with the device, the other holds bread. But, even if one hand is free, the hand must be kept on the table in order to prevent the incorrect position of the child's body. It is necessary to ensure that children do not put their elbows on the table, this is ugly and disturbs neighbors.

At 2 years old, if a child eats on his own, he is taught to properly hold a spoon in his right hand, in the middle of the handle, between three fingers - middle, index and thumb, and not in a fist, bring the spoon to his mouth not with the narrow end, but closer to the side , tilt the spoon slightly, make sure that children do not suck food, but act with their lips.

At the age of 4, children receive forks, and they need to be shown various methods of using them. Fried potatoes, pieces of meat, fish, pasta should be pricked, holding the fork obliquely / holding the fork from above with the index finger /; to pick up a side dish - rice, noodles, mashed potatoes - hold the fork with the concave side and act like a spoon; cutlets, casseroles, puddings - separate small pieces with the edge of a fork gradually, as the previous portion is eaten. If the food is pre-crushed, it will cool down quickly and take on an unpleasant appearance. With a piece of bread in their left hand, children should hold the food.

At the age of 5, children are taught to use a knife, while holding it in the right hand, and shifting the fork to the left. With a knife, children cut a cucumber, tomato, apple, hard-boiled egg, a piece of meat, sausages. It is necessary to ensure that children do not replace the fork with a knife, do not take it in their mouth, do not lick it.

Each meal requires its own meal. Children need to be taught to eat soup, taking liquid together with the dressing, and not one by one - first thick, and then liquid, or vice versa. In order for the child to eat a portion of the soup to the end, you can slightly tilt the plate, but do not pour the rest of the soup into a spoon - you can get dirty.

Second meat and fish dishes should also be eaten, alternating with a side dish. The third dishes - jelly and compotes - should be served in cups with saucers and teaspoons. It is necessary to teach children to eat fruit with syrup from compote. Younger children put seeds from compote on saucers, older children - first on a spoon, bringing it to their mouth, and then transfer it to a saucer. Children should not be allowed to split the grains of plums, apricots: they contain hydrocyanic acid, which is harmful to health.

The food should be served to children in such a way that the feeding process does not become complicated. Before cooking, break the pasta into small pieces so that the cooked ones do not hang from the spoon, fork, otherwise the food can be turned into a game. The bread should be cut into small, preferably square pieces, then it will be convenient to hold it with three fingers. You can take bread from a common plate with your hand, without touching the rest of the pieces. You should not offer to eat bread with flour products - pasta, porridge, and without that rich in carbohydrates.

It is better to give butter for children of middle and older groups in portions, so that they themselves spread it on bread. For the younger ones, you can make sandwiches by spreading a portion of butter on a piece of bread, or add this butter to the served dish / porridge, pasta, potatoes /.

In the process of eating, educators monitor whether the children are willing to eat, whether they follow the rules of cultural food. If it is necessary for any of the children to give instructions, the teacher approaches the child and, without attracting the attention of others, recalls or shows the necessary actions. All comments must be specific. For the child, the teacher's instruction "eat carefully" is not very clear. If he hears: "Do not bend over the plate", "Do not take a lot of porridge on the spoon" - the child can immediately perform these actions. If the explanations, reminders apply to the entire group, the teacher addresses the entire group. But such distractions from food should be used as little as possible. While eating, one should avoid unpleasant conversations, reminders of any misdeeds of children, which can negatively affect the state of appetite and assimilation of food. Some questions related to the process of eating, about the use of appliances, about behavior at the table, about what certain dishes are prepared from, can be the subject of special conversations and conversations between the teacher and the children and not during mealtime.

While eating, children should not feel tense; there is no justification for seeking complete silence from them. It is perfectly acceptable that they communicate with each other in connection with the feeding process. But this does not mean that excessive noise, talkativeness, disturbing the general order and calmness, can be allowed. When they finish eating, the children put the used dishes in a pile in the middle of the table, and put the cutlery on top. Children of the middle and senior groups take the dishes to the household table, 4-year-olds are helped by a nanny. It should not be allowed that the attendants, without finishing the meal, begin to perform their duties. In such cases, one of the children must be brought in to help.

Older children will be fine with serving the second course, and the more nimble ones will do the third. Kissel and compote should be placed on the tables at the beginning of the meal.

Children leave the table, thank the adults and put the chairs back in place. The younger ones leave as the meal ends, the older ones can wait for their comrades sitting at the same table and leave at the same time. The attendants in the older groups, after finishing the meal, wipe the tables with a specially designated cloth or, if the tables are covered with tablecloths, fold them and sweep the crumbs at the tables using a broom and a scoop.

Adults should make sure that children at home follow all the rules learned in kindergarten. Sometimes you have to meet parents who believe that the fulfillment of any rules of behavior at the table is not at all obligatory for a preschool child: “Let him eat as he wants, if only he ate”. Why do other adults have bad manners? And the reason is that these adults have not been taught the rules of etiquette since childhood. And information taught too late is often extinguished by inertia and bad habits.

It is scientifically proven that childhood experiences are the most durable. Memory is sometimes lost after brain surgery. Doctors have noticed more than once that memory returns gradually, in the sequence in which the information entered the brain. There is a known case / not the only one / when a patient who recently passed a candidate exam in a foreign language could not remember a single foreign word, but he perfectly remembered the tale that his grandmother had read to him. This suggests that childhood impressions are the most lasting. All existing rules of "table etiquette" are grounded and natural. Therefore, the consciousness of children must necessarily participate in their assimilation. All these rules need to be presented not in the form of a dogma, but to explain why it is necessary to do it this way and not otherwise. Not just “don't put your elbows on the table”, but “don't put your elbows on the table, because you will take up a lot of space and will disturb the person sitting next to you”, etc.

Teaching the rules of table behavior should start with the elementary. The child already knows how to use a spoon. At 3-4 years old / depending on development / he can be trusted with a fork, and at 5-6 years old - a knife. Of course, the knife should be small and not sharp. Children need to be explained with specific examples that they need to sit upright at the table, do not lean on the back of a chair and do not swing their legs. The chair should be moved closer to the table so as not to carry food far away, dropping crumbs and drops of soup on your knees.

The child must learn: you cannot play with a knife or fork while eating. You cannot take food from a common dish without permission. Of course, the more and the better the child has learned the rules of behavior at the table, the more independence he can be allowed. He can, for example, put himself a salad or a piece of cake, but it should be explained that in this case you must use not your own spoon or fork, but those devices that lie next to the dish.

Older children can be even more independent. For example, sitting at a common table, make sandwiches for themselves, but they must find out: before smearing butter, cheese mass, pâté on bread, a small part of this or that food must first be put on your plate and taken from there, and not each travel across the table to a common butter dish or plate.

A cake, a cake, a sweet open cake are taken from the dish with a special spatula, but bread, pies, cookies, fruits are supposed to be taken with your hands, because they do not stain your hands and because no one else will eat them except you.

While instilling in children the rules of behavior at the table, you must educate them in attention to other people, to take care of those who are nearby.

Often children demand or take for themselves the most ruddy apple or the most beautiful piece of cake. Parents should explain that they should take only the apple or a piece of cake that lie closer, but from different dishes with several types of fruits or various snacks on the table, you can choose exactly those that you like best.

Russian folk sayings are very helpful for children to learn the rules of behavior at the table: "Don't put your fingers in the salt shaker - don't put dirt in the salt shaker", "Eat a pie with mushrooms - keep your mouth shut." Through them, children learn sensible and useful skills well.

HOW NOT TO FEED YOUR BABY

The seven great and obligatory NOTs:

DO NOT COULD ... If the child does not want to eat, it means that he does not need to eat at the moment.

DO NOT FORCE ... Mild violence: persuasion, persuasion, STOP!

DO NOT RUSH ... Food is not putting out a fire. A rush to eat is harmful. If you have to rush somewhere, then it is better that the child does not finish eating, than in the confusion and panic, swallow another piece that has not been chewed.

DO NOT DISTURB ... While the child is eating, the TV should be turned off, and the new toy should be hidden.

DO NOT PLEASURE ... Variety - yes, but no frills.

DO NOT SWEEP BUT UNDERSTAND ... A child is not a child. There are children with peculiar food whims. Check with your doctor, try to figure out what's the matter. There should be no food compulsion, but there should be food prohibitions, especially in case of diathesis and allergies.

DO NOT WORRY OR WRITE ... No anxiety about whether the child ate or how much. Monitor only the quality of food. And, of course, lead by example. It is desirable in all respects.

And for this, the adults themselves

must know these rules of conduct at the table.

TABLE RULES

At the table, men and women are mixed together. Husband and wife, as well as close relatives, are seated separately, with the exception of newlyweds.

Try not to lean against the table with your chest, do not put your elbows or bend too low over the plate.

It is inconvenient to sit sideways to the table, it is unpleasant for a neighbor sitting next to him.

A violation of etiquette is considered to be more than 15 minutes late. If you are late for the table, do not go around the entire table with a handshake - say hello only to the owners, and limit yourself to a general bow with the rest.

You can refuse a meal or drink without giving the reasons for the refusal.

At the table it is unreasonable to talk about poor digestion or about other diseases.

It is not nice to smack your lips, eat with your mouth open, or talk when there is food in your mouth.

Bread is placed to the left of the guest or in the center on a common plate and eaten, breaking off in small pieces.

Bread, pies, biscuits, natural vegetables, fruits, cookies, sweets, sugar are taken from a common dish or vase with their hands, (unless special tongs are served).

If the dish does not need cutting with a knife, hold the fork in your right hand.

It is ugly to cut the whole piece into pieces at once, it will cool down, you need to cut off the pieces as needed, alternating them with a side dish.

Don't eat too hasty - it confuses and rushes guests.

Salt and mustard are taken with special spoons or the tip of a clean knife.

The soup is poured into an incomplete plate. Do not take a full spoon and eat from the sharp end. When scooping up the last spoons of soup, do not tilt the plate or tilt it away from you.

Do not spit bones from meat, fish, compote directly onto the plate - it is more convenient on the tip of a fork or spoon, and then onto the plate.

Do not wipe the plate with a slice of bread and do not leave a slice or side dish demonstratively half-eaten - this may offend the hostess.

As a host or hostess, do not rush to finish your dish first; wait for the rest of the guests to finish.

Do not spread butter or caviar on a whole piece of bread, you can take caviar and butter from the common dish on your plate and, breaking off pieces of bread, spread them.

From a common dish, you need to take only a common device for laying out, if it is not there - with your clean knife.

Game is eaten by separating the meat from the bones with a knife or fork, if possible, then you can take the bones with your hand, only tobacco chickens are eaten with their hands, but at the same time they serve a rosette with water and a slice of lemon.

When signaling that you have finished eating, place the cutlery in parallel on the plate.

Wine at the table is poured by the owner, or one of the men at the request of the owner, but at home the hostess can also pour it.

Glasses and shot glasses are only poured into three quarters of a shot or glass. You can clink glasses after a toast with the person sitting next to you, and with the others just at a distance, slightly raising your glass.

If you need to leave earlier, do it imperceptibly, leave without saying goodbye, warning only the owners.

Guests from the table get up only after the hostess, and first, men help women to leave

SH P A R G A L K A

for those who like to eat beautifully

"S E R V I R O V K A S T O L A"

SERVICE TABLE

/ from the book "On the culture of behavior"

Cheboksary-1992

F.I. Emelyanova, V.M. Mikhailova /.

If the table is well served, it is comfortable and good to sit at it, delicious dishes are eaten with pleasure.

Chairs put to the table in such a way that each seat has 60 - 70 cm so that the table leg and the elbow of a neighbor do not interfere with a person.

Tablecloth must always be clean. It is necessary to consider how patterns and flowers are combined on a tablecloth and dishes. If the dishes are with flowers, then the tablecloth should be solid. If you have a service, then the tablecloth is allowed in any color. You need to lay white under the tablecloth soft tissue, this protects it and the table from damage.

For breakfast, afternoon tea, recently for lunch and dinner, they lay on a lacquered tablenapkins for each individual. Appliances for one person are placed on this napkin. The rest of the table surface remains uncovered. During the gala dinner, a tablecloth is required. It should hang 20 cm from the edge of the table.

NAPKIN. Nowadays, napkins are matched to the color of the tablecloth. During lunch they use large napkins, while tea drinking - small ones. Napkins are folded two or four times on a plate of bread.

There is a order of serving table. All dishes on the table are placed in rows. Rows of extreme plates, knives, forks should be located 1 - 2 cm from the edge of the table. All the necessary utensils should be on the table, close at hand. The things you need first of all should be away from the plate, where it is most convenient to take them. The bread should be on the left side of the plate. Dishes with salad, compote and other ready-made snacks should be on the left, a little further from the edge.

KNIVES. Place the blade on the right side of the plate, the forks on the left with the cloves toward the top. The fish knife is placed next to the roast knife on the right. If a light snack is served before roast and fish, you need more small knives. Three pairs of knives and forks are enough for one person. Knives and forks are placed every 2 cm.

SPOONS . Lay with the convex side down. The dessert spoon and teaspoon should lie next to the plate, parallel to the edge of the table, with the handle of the spoon on the right. A tablespoon is placed to the right of the knife. For non-portioned dishes, a person is served a spoon, a fork, a small scoop, and bread tongs. For butter you need a special knife, for salt and mustard - small spoons.

For the second course, they also take a spoon and a fork. If there is no festive tableware, use the usual one.

GLASS put in the middle, to the right of the plate. Small cups are needed for coffee, tea, milk, cocoa, drinks. Beer mugs are placed on special coasters, this protects the tablecloth from damage. Small mugs are used at home. Juice, lemonade is drunk from a glass or glass.

HOW TO SERVE THE TABLE:

BREAKFAST . At breakfast, the smallest plate is the snack bar. They put a napkin on it, on the right side - a knife. A spoon for porridge or scrambled eggs is placed next to the plate. The coffee cup should always be on the saucer - behind the plate. Cup handle on the right, a teaspoon on a saucer on the right side of the cup. This arrangement is right-handed. Soft-boiled eggs are served in a special glass-shaped dish, which is placed on a saucer, next to it is put a teaspoon. These things are placed to the left of the plate. The rest: a coffee pot, a milk jug, a sugar bowl - put on a place convenient for everyone at hand.

DINNER. When you dine with only your family, the table is set as follows. A soup plate is placed on the panther, a knife is placed on the right, a fork on the left, a tablespoon behind the plate.

If sweet dishes are served, a dessert spoon is also needed. It is placed between a plate and a tablespoon. A plate of bread is on the left. For convenience, the hostess piles clean plates around her and pours soup into it. They also put a tureen near themselves, so during lunch, without getting up, you can take care of others.

BUFFET . Such a treat is also widespread in our country. It is especially convenient where there is no way to put a large table. In addition, guests choose and serve the dishes they like. You can eat while standing, sitting on the side, holding a plate in your hands.

Cold dishes are placed on a table covered with a beautiful festive tablecloth: various snacks, plates with sandwiches. The bread is covered with a snow-white napkin. Pepper, salt, mustard are placed on the table. Foods that are easy to cut, / butter, pate, jelly /, can be placed on the table without cutting. A knife is placed next to him. Clean plates are placed on the table in a stack, on top of each other. Forks, spoons, knives are placed in a row. They don't put a lot of dishes on the table, and don't put the plates to the top. The dishes on the table are updated and supplemented as necessary. In order for the table to be beautiful all the time, empty and dirty dishes must be removed from the table in a timely manner.

The hostess can offer broth instead of a hot dish to guests sitting at the table.

The buffet is often prepared during various meetings and conferences. Everyone serves himself. A well-mannered man serves to a woman from the table what she has chosen. At the same time, he puts the plate on his hand, covered with a napkin, and on the plate, a fork, teeth up, a knife and serves the woman. Only then he takes for himself and settles down next to others. The canteen employees serve everything they need on the table, clean up dirty dishes.

C A K P R A V I L N O E S T?

What is supposed to eat without a knife? - this question is often asked.

Cutlets, bigos / meat with stewed cabbage /, dumplings, pates, omelets, vegetables, scrambled eggs and, of course, fish are eaten only with a fork.

Potato pancakes, dumplings, pies, pancakes were once eaten with a fork, now they also use a knife. In general, the knife is used more often than ever before.

BREAD.

We eat bread differently in a restaurant, at a reception and every day in our own home. At home, most often we smear a piece of bread with butter, take it in our hands and eat it. In festive situations, bread is served with snacks, which are eaten with a knife and fork, then it is broken off in small pieces and each piece is smeared with butter. When we eat slowly, in some sense sacred, breaking off the pieces is not difficult. This is much more elegant than biting off a large piece, the bread then seems more delicious. Actually, everything is very tasty when you eat without haste.

SOUP.

How should you eat your soup? Tilt the plate away from you or towards you? Do you put the spoon to your mouth sideways or end? There is an opinion that at a party it is not necessary to tilt the plate at all, since the rest of the soup can be left at the bottom. And at home, you need to tilt the plate slightly away from you. But what about the spoon?

The British bring the spoon sideways, claiming that only medicine should be drunk from the tip of the spoon. The French eat soup, on the contrary, from the end of the spoon.

Attention: during the meal and after, we leave the spoon on the plate. We never put it so that it rests on one end on the plate, and on the other, i.e. handle on the table.

The way you tilt the plate towards you or away from you, eating from the end or side of the spoon does not really matter. No matter what we do, there will be no mistakes, because there are no significant logical arguments for or against.

Pure broth can be served in cups / special / with one handle and drunk without a spoon, like tea.

A spoon is needed for seasoned soups. Cups with two handles are never supposed to be brought to the mouth, they should always be eaten with a spoon, regardless of whether it is soup or broth, thick soup or thin soup.

MEAT WITH VEGETABLES .

A fork in his left hand, a knife in his right. Cut the meat piece by piece, holding it with a fork, convex side up. Put potatoes and vegetables on the cut piece.

We often see that some people eat in this way: they cut off a piece of meat, put the knife aside, put the fork in the right hand, and only then prick the meat and put it in the mouth, adding vegetables, etc. This is the wrong and ugly way to eat.

Another inelegant way of eating: first, they cut all the meat, shift the fork to the right hand and eat. The left hand rests on the knees. Ugly! It is necessary that the hands rest on the edge of the table, we remind you once again that it is unaesthetic to put your elbows on the table!

FISH.

Under no circumstances should you cut the fish with a knife. We are talking about bones, you can separate them with a fork, and cut them with a knife and accidentally swallow them and ... what will happen? One exception is pickled herring, which is eaten with a fork and knife.

Fish is eaten with two forks and a special knife-spatula for fish, and if we are served only one fork, then we help ourselves with a piece of bread. If there is a special spatula, then we hold it in the right hand / just like a knife, since it plays the role of a knife /, and the fork - in the left, we hold it with a fork, and we separate the ridge with a spatula, bring a “safe” piece of fish to our mouth on a fork in his left hand.

Having two forks, you can do two things: with the one in the right hand, we separate the bone, and put it in the mouth with the left fork. Or, if it is more convenient for us, switch their roles and eat right.

If we are served whole fish, we proceed as follows. Pry off and remove the top half of the fillet. After we eat it, separate the spine with bones from the second half and lay it on its side. We eat the other half, a whole skeleton with a head and a tail remains on the plate, carefully cleaned of meat.

BIRD.

We eat a bird with a knife and a fork. This is not an easy task, especially when the bird is dry and not easy to cut. However, one can treat the ingestion of a bird as an exercise in dexterity / and even artistry / from the realm of good form, and eat the chicken with a knife and fork, patiently, to the last piece. A person who, at a reception, in a restaurant or in a dining room, in front of the interlocutors, gnaws a chicken leg while holding it in her hand looks unoriginal. In a family circle, however, this is permissible.

CHEESES.

A very enriching welcome, they are served after the last main course, before dessert. Best served on a wooden tray. Wood goes best with cheeses. So, on a tray or on a beautiful board - put three or four varieties in large pieces / no chopped pieces / and a knife.

What cheeses? For example: Camembert, Roquefort, feta cheese, etc. White fresh bread and butter are served with the cheeses.

Now comes the whole cheese ceremony. One of the principles is not to use forks when eating cheese. Cheese is cut with a knife: the cheese cut on a tray needs to be transferred to your plate, break off a piece of bread, spread with butter and put on it a piece of cheese / cut with your own knife on your own plate / and eat it with taste.

AN APPLE.

How can you eat it silently at a chic reception? The most elegant way is real balancing act, which requires long exercises at home. But you can also have fun, what's stopping you? So, you need to have a knife and a fork. First, we cut it into four parts / just like a pear /, then we put each quarter on a fork and with a clean knife, which should be very sharp. The quarter has no right to fall off the fork. We eat each peeled piece from a plate using a knife and fork.

To whom such things seem ridiculous and exaggerated, let him peel the fruit in his hands, and then eat from a plate with a knife and fork. The apple, peeled and cut into pieces, does not crunch.

"Program for the upbringing of a preschool child" at hand. O.V. Dragunova Cheboksary, Chuvash Book Publishing House, 1995

"Organization of meals in kindergarten" / from the experience of preschool educational institution №199 Nizhny Novgorod / V. Alyamovskaya, L. Zakharova, Moscow, 1966.

A.S. Alekseeva, L.V. Druzhinin, K.S. Ladodo "Organization of catering in preschool institutions" Moscow, "Education" 1990.

V.F. Vedrashko, V.G. Kislyakovskaya, E.V. Rusakova "Food in kindergarten" Moscow, "Education", 1974.

"Rainbow" Program and guidance for educators of the first junior group of a kindergarten ", Moscow," Education "1993, pp. 37 - 40.

"Rainbow" Program and guidance for teachers of the second junior group of kindergarten. Moscow, "Education", 1994, pp. 38 - 43.

"Rainbow" Program and guidance for teachers of the middle group of kindergarten "," Education ", 1994, pp. 27 - 32.

"Rainbow" Program and guidance for educators on the upbringing, development and education of children 5-6 years old in kindergarten. Moscow, "Education", 1997, pp. 42 - 43.

"Cultural education of preschool children" Ulyanovsk, 1997, Program "Etiquette", pp. 46, 49, 52, 55, 61.

10. “We invite you to the table” E.Yu. Vasiliev, A.I. Vasiliev, Che-

boxers, 1996.

11. "Children's home encyclopedia" Volume 1. Moscow, ed.

"Knowledge", AST-PRESS 1995, pp. 175 - 238.

12. "Encyclopedia for Girls" Kiev, MP "Scanner", 1993.

HOW TO LEAVE AT THE TABLE

WHILE EATING?

/ A set of rules that can be learned

any preschool child /

Rule one .

Sit straight at the table. And not like some guys sometimes sit. They lean on the table, swing on chairs, play with the tablecloth, and this is what happens: the chair falls, the tablecloth is pulled off the table, dishes are flying on the floor, soup is pouring from the plates.

Second rule .

Never put a knife in your mouth. You can easily cut your tongue and lips. The rule is based on this reasonable consideration: do not eat with a knife. They only cut with a knife.

Rule three.

It is very ugly to pick your teeth with a fork, especially at the table. If food is stuck in your teeth, it is best to rinse your mouth with water after dinner.

Rule four .

Cutlets, meatballs, fish, boiled vegetables are never cut with a knife. There is no need for this. They eat them, separating small pieces with a fork, while the fork must be held in the right hand.

The fifth rule .

If you need to cut some food, then the fork should be in the left hand, and the knife in the right hand.

Rule six .

When cutting any food, the fork is held at an acute angle. If you hold the fork incorrectly, that is, perpendicular to the plate, it can slide off the smooth surface of the plate and scatter all the food on the table.

Rule Seven .

When he finished eating, they do not put a fork, knife, spoon on the table, they put it on their plate.

Rule eight ... Remember firmly: with your fork, spoon, knife, especially with your hands, you cannot take food from common plates, bowls, vases and dishes. When setting the table, be sure to put a special spoon, fork, knife for the common dish, which is in the center of the table.

Rule nine : When you eat, do not chomp, do not slap your lips, do not sprinkle with a spoon, do not sip your soup so that everyone at the table can hear. You need to eat calmly, slowly chewing food, silently swallowing soup, and if there is not much of it left, do not tilt the plates either towards you or away from yourself, so as not to spill either on the tablecloth or on your lap.

LITERATURE:

"Children's encyclopedia", volume 1, Moscow, publishing house "Knowledge",

AST PRESS, 1995.

HOW TO USE CUTLERY,

NAPKINS AND

OTHER RULES YOU NEED TO KNOW.

We teach children to use cutlery in a European manner: a knife in the right hand, a fork in the left. They are put on the plate only when they are no longer needed.

A teaspoon should be served with compote, tea, if there is anything to stir in it. We eat soup with a tablespoon, porridge with a dessert spoon. From 3 years old we teach children to use a fork.

Children should use a paper napkin as needed: it should be applied to the lips, then squeezed into a lump, put on a used plate, if the food is not finished, then next to the plate.

A linen napkin is placed on your knees, at the end of the meal is applied to the lips and folded, placed to the left of the fork.

A cup with a handle is taken with the index finger, which is inserted into the handle, the thumb is placed on top, and the middle finger is placed under the handle for stability. The ring finger and little finger are pressed to the palm.

A glass without a handle, the glass is taken lower to the bottom.

THE REMAINS OF SOUP are eaten by tilting the plate away from you. The spoon is left in the plate.

SALADS, VEGETABLES are eaten with a fork, the fork is held with the prongs up, whole or large-cut vegetables are pricked with a fork.

Porridge, omelette, jelly, etc. are allowed to be eaten with a dessert spoon.

SECOND PERSONS EAT WITH KNIFE AND FORK, including chicken and fish.

FRUIT is eaten in different ways: the apple is cut into 4 parts, peeled from the core and peel, the slices are taken by hand or with a fork. Apricots, plums are eaten in one, two steps, separating the pit in the mouth, spit out the pit on the hand and put on the edge of the plate; babies should first separate the bones. Berries are eaten with a spoon, large strawberries - with a fork, and grapes are eaten by grapes, while the seeds and seeds are spit into the hand and placed on the edge of the plate. Tangerines are peeled and eaten in wedges. Watermelon is eaten with a knife and fork. For kids, watermelon is served cut into pieces without a crust and preferably already peeled from the seeds.

Children drink TEA as usual, but if sugar and lemon are served to it, then after stirring the sugar, you need to pry the lemon with a fork and put it on the cup, press, pressing it to the bottom, then take it out and put it on the saucer with a spoon.

BERRIES FROM COMPOTE are eaten with a spoon, the bone is separated in the mouth, spit on the hand / spoon / and put on a saucer. Do not leave the spoon in the glass.

BUTTER, JAM, the children themselves spread the knife with a knife.

PIEs, BISCUITS, Gingerbread children eat, holding them in hand.

BREAD SOUP can be eaten by holding the bread in your left hand and taking a bite straight from the piece. But it is more correct to put it on the left on a plate or napkin and eat, breaking off in a small piece.

PORTION VOLUME FOR 1 CHILD / GARDEN /.

Name of dishes Norm in grams Norm for 1 child per day

Breakfast: meat 100

Hot dish 200 fish 50

Coffee, tea, milk 150 - 200 oil cl 23

Roll 40 oil rast 9

sour cream 10

LUNCH: cottage cheese 50

Salad 5 egg 0.5

Soup 200 - 250 macars. ed., 45

Cutlet 70 - 80 cereals

Side dish 130 s / fr 10

Compote 150 fresh fruits 150

Bread rzh. 60 vegetables 250

potatoes 200

sugar 55

milk 500

Afternoon snack: cheese 5

Milk, kefir 200 psh bread. 110

Cookies, roll 30

Dinner:

Vegetable dish, porridge 200

Tea, milk 150

Bulka 40

_________________________________________________________

TABLEWARE AND TABLE HANDLING.

The dishes are washed in a 2-section sink. First cleaned of food waste, then washed in 1 bath with hot water with the addition of detergents / 2% m-sod rr/. Rinse in 2 baths with hot water.

Tea ware is washed separately from the dining room. After washing, the dishes are dried on shelves, racks and stored in a cabinet. The tables in the group are washed before each meal and after with hot water using m-sod solution, specially selected rags.

FOR INTESTINAL INFECTION

After washing, the dishes are immersed in a tank with 1% chloramine solution for 1 hour. Then it is washed. It is recommended to process tables with 1% chloramine solution.

IN HEPATITIS "A" and "B".

After washing, the dishes are immersed in a tank with a 3% solution of chloramine for 1 hour. Then washed. Tables are processed with 3% chloramine solution.

PROCESSING VETOSHA.

The rags are rinsed after washing the dishes, then boiled in 2% m-sod solution for 30 minutes. Stored in a dry place. The rags are used once.

FOOD WASTE .

Food waste is collected in a closed container. The container is taken out after each collection and washed.

PORTION VOLUME FOR 1 CHILD / NURSERY /.

Name of dishes Norm in grams Norm for 1 reb per day

Breakfast:

Hot dish 200 meat 85gr

Coffee, tea, milk 150 fish 25gr

Roll 20 butter cl 17 gr

rast oil 6g

sour cream 5g

cottage cheese 50g

Dinner:

Salad 40 eggs 0.5 pcs

Soups 150 cereals, max. Size 30g

dried fruits 10gr

Cutlet 60

Garnish 100 fresh fruits 130gr

Compote, jelly 100 vegetables 200gr

Bread rzh. 30 potatoes 150gr

sugar 50g

milk 600g

cheese 3g

Afternoon snack:

Milk, kefir 150 psh bread. 60gr

Biscuits, roll 30/20 rye bread. 30gr

starch 3g

Dinner:

Vegetable dish, porridge 200

Tea, milk 150

Bulka 20

________________________________________________________

CREATING CONDITIONS

FOR FOOD ORGANIZATION

PLAN : 1. The importance of nutrition for the health of a preschooler

2. Aesthetics of nutrition

3. Conditions

1. The value of nutrition for the health of a preschooler.

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

Functional nutrition is nutrition for healthy children that fully meets the age-related physiological needs of the body for basic substances and energy.

A child constantly consumes energy, its costs depend on his age, type of activity, climatic and geographical zone of residence, even on the season of the year. The main source of energy intake is food, the nutrition received by the child should not only cover energy costs, but also ensure the continuous processes of growth and development.

Protein are vital substances and are of particular importance in the nutrition of children. First of all, it is the main plastic material used to build cells, tissues and organs. They are also necessary for the formation of enzymes, hormones, blood hemoglobin, they form compounds that provide immunity. The role of proteins in the assimilation of vitamin C by the body is great. The main sources of protein of animal origin include products such as milk, cottage cheese, meat, fish, and eggs. Vegetable protein is found in flour, cereals, vegetables.

Fats are a source of energy, they are necessary for the construction of cell membranes, take part in metabolism, play the role of a reserve nutrient material, ensure the absorption of many vitamins.

The most easily absorbed by the body is milk fats (butter, cream, sour cream), more difficult - pork, lamb, beef fat, so they are not recommended for use in the diet of preschool children. Of the total daily amount of fat, approximately 7-9 g should be vegetable oil (sunflower, corn, cottonseed) of high value. These oils contain fatty acids that regulate the processes of growth and development, take part in metabolism, help increase the body's resistance to diseases, and have a beneficial effect on the condition of the skin and blood vessels.

Most of a child's diet consists ofcarbohydrates, the daily rate of which is 4 times more than fat and protein. Carbohydrates are found in plant foods - cereals, potatoes, vegetables, fruits. Sugar, bread, honey, sweets are rich in carbohydrates.

Water - a necessary component of the diet, it is a part of cells and tissues, participates in the processes that ensure the vital activity of the body.

2. Aesthetics of nutrition

Everything that includes the concept of "nutrition aesthetics" is of great importance during the feeding process.

During his stay in a preschool institution, the child learns to behave correctly at the table, to use devices, and acquires certain skills in food culture.

Consideration should be given to nutritional aesthetics, starting with groups of young children. The sooner a child has the correct eating habits, the more firmly they will become a habit.

Before eating, children put their clothes in order, wash their hands thoroughly. Tables and chairs should be appropriate for the child's height.

During feeding, it is important to create in children good mood... To do this, you need to have beautiful, comfortable, stable dishes. Tables are covered with tablecloths or napkins, vases with flowers are placed.

In the process of feeding, the teacher should not rush the children, distract them with extraneous conversations. It is necessary to monitor the behavior of children at the table, the observance of cleanliness and neatness, teach them to chew food well, not to swallow it in large pieces, to eat everything that is offered.

You should not force feed the baby, entertain him while eating with toys, pictures, etc. With distracted attention in a child, the production of digestive juices is inhibited and the food reflex is suppressed.

When feeding children, especially young children, it is necessary to follow the sequence of processes, not to force children to sit at the table for a long time, waiting for the start of a meal or a change of dishes. Children who have finished their meal earlier than others may be allowed to leave the table and engage in quiet play. Celebration of holidays, birthdays of pupils is of great importance. Children are prepared for a festive lunch or offered an unusual dish for an afternoon snack. It is better to cook as many dishes as possible from vegetables, fruits, berries, and not resort to the standard distribution of gifts, which include any sweets.

3. Food conditions

Diet is one of the basic conditions for a balanced diet. A well-organized regimen includes:

a / compliance with the time of meals and the intervals between them;

b / physiologically rational frequency of receptions

food;

c / correct distribution of calorie content for individual meals

food throughout the day.

The diet in each kindergarten is based on a number of factors. The determining factors are: the duration of the preschool institution's work, its purpose, the season of the year. In accordance with the above, meals can be 3, 4, 5 times a day.

Of great importance for good assimilation of food are the conditions in which children's nutrition is organized. It is necessary to create a calm atmosphere in the room, nothing should distract the attention of children while eating. Table setting, appearance of dishes, their taste should evoke positive emotions in children.

Rational nutrition in children's institution requires a properly composed menu. Each kindergarten should have an approximate 10-12 day menu recommended by the health authorities, on the basis of which the head, together with the health worker, draws up the daily menu.

NUTRITION AND HEALTH OF THE PRESCHOOLER

Education of hygienic and aesthetic eating habits.

In the proper organization of the nutrition of children, especially of early and preschool age, the education of hygienic and aesthetic food intake skills is of great importance. It is not enough to provide the child with the necessary set of products, process them correctly, prepare tasty and nutritious meals. It is also important to create such conditions and cultivate such habits that would promote better assimilation of food and exclude the possibility of a number of diseases. So, non-observance of a number of hygienic rules often becomes the cause of acute intestinal infections, which have long been called "diseases of dirty hands." Lack of skill in oral care contributes to the development of dental caries. Constant dry food, hastily, poor chewing of food can lead to the development of chronic diseases of the stomach and intestines. Improper organization of the process of eating is often accompanied by digestive disorders (decreased appetite, poor digestion and absorption of food).

Aesthetics of nutrition is one of the constituent parts of human culture. The improper behavior of the child at the table often causes trouble not only for parents, but also for those around them, can ruin their mood and appetite.

The education of hygienic and aesthetic eating habits should be started early childhood... The sooner the child learns the correct eating habits, the better they will become established and become a habit.

Already in infancy, a child should develop and become necessary many skills of hygiene and aesthetics. Since the start of complementary feeding, i.e. from 4 - 4.5 months Before each feeding, the child should wash his hands, put on a bib or tie a napkin, make sure that his hands and face are clean during feeding, and wipe them after each contamination, and not just after finishing a meal. If this is done systematically, the baby develops a so-called "dynamic stereotype" for certain conditions, and he will have a positive attitude towards the feeding process and all related procedures.

After the end of feeding, the child should wash his hands and face, give a little (1 - 2 teaspoons) boiled water to drink so that no food remains in the mouth. At an older age (from 1.5 - 2 years old), the child should be taught to rinse his mouth after each meal and brush his teeth 2 times a day, which is the most effective means of preventing caries. It is important for babies to develop the habit of thoroughly rinsing their mouths after sugary meals or any treats they sometimes get outside of feeding.

To teach a child to observe the hygienic rules of food intake, adults themselves need to scrupulously observe them, because children are so prone to imitation. Even when feeding the smallest child, you need to ensure that there is always order on the table: all unnecessary items are removed, a clean tablecloth or oilcloth is laid, the dishes correspond to the purpose. During feeding (or eating the baby on his own), if necessary, wipe his mouth and hands with a napkin, clean up fallen or spilled food immediately, and develop a habit of cleanliness. At the end of the feeding, you must immediately remove all food debris, crumbs, and wash the dishes. Already from 1.5 - 2 years old, the child should be actively involved in this cleaning. It can help you wash and put dishes back in place, wipe the table, move a chair, etc.

It is important to create conditions under which the child develops a positive attitude towards food intake. By the time of feeding, the baby should not be agitated or tired. Immediately before eating, noisy games, strong impressions should be avoided, as this can lead to suppression of the food reflex and inhibit the production of digestive juices. At this point, special attention should be paid to preschool educators. In them, often with insufficiently well-developed performance of regime processes, especially when groups are overloaded with children, haste and fuss are allowed during preparation for feeding, which negatively affects the behavior and condition of children.

For the correct organization of the feeding process, children should be returned from a walk, stop classes and games 20-30 minutes before the next meal. This time is used to prepare for food, a certain "mood" for the upcoming meal. Children put away toys, put their clothes in order, wash their hands thoroughly. The attendants (from about 2 years old) take an active part in the table setting. While preparing for feeding with children, one should talk about what they will get for lunch or breakfast, about the pleasant smell and taste of the dishes, thus creating an appropriate setting that contributes to the release of "ignition" juice.

At the table, the child should have his / her permanent place. At home, a small child is often fed in the arms of an adult. In this case, he must also sit in the same specific place. Children from 8 to 9 months can feed at a common table, sitting on a high chair. However, it is better to feed young children at a common table. Firstly, it provides a more comfortable and correct position while eating, and secondly, for children who receive their special food, there are fewer temptations and reasons for whims. Children's table and chair must correspond to the child's height, which not only prevents posture disorders, but also develops correct posture at the table. In kindergarten furniture must be marked and assigned to each child.

During feeding, it is important to create a calm, good mood in children. To do this, you should try to create a pleasant atmosphere, pay attention to the table setting, cover it with a special beautiful tablecloth, put napkins, put a vase of flowers. Dishes and utensils must be appropriate for the age of the children. Plates, cups, saucers should be small, child-friendly, stable, bright colors. Dishes should be served beautifully presented and appetizing. To decorate them, it is advisable to use brightly colored vegetables (carrots, beets, tomatoes, fresh cucumbers, radishes), various fruits, fresh herbs.

It is not recommended to put all the dishes on the table at once, as this sometimes leads to a decrease in appetite or a violation of the order of food: the child may demand sweets, refusing the first or second course. Portions should be appropriate for the child's age, individual tastes and habits. Too large portions can scare a child away and also lead to decreased appetite.

Food should not be very hot, nor should it be cold. Sharp temperature effects can cause burns, inflammatory lesions of the mucous membranes of the mouth, pharynx, esophagus, stomach. For the first courses, a temperature of 70 - 75 degrees C is recommended, for the second - 60 - 65 degrees C. Cold dishes should have a temperature of at least 7 - 10 degrees C.

An important hygienic rule for eating is leisurely food, thorough chewing. During a hasty meal, food is poorly wetted by saliva, which significantly impairs its digestion in the stomach. In addition, pieces of poorly chewed solid food injure the lining of the esophagus and stomach. With such systematic mechanical irritation, inflammatory changes can occur up to the development of gastritis and peptic ulcer disease.

While eating, the child should not be distracted, talk loudly, laugh. Firstly, it disrupts the same "mood" for food, switches attention to foreign objects and, thus, reduces the production of digestive juices. Secondly, during laughing or talking, food in the mouth can enter the respiratory tract. Of course, one cannot demand absolute silence from children. But it's better if it's a quiet conversation. During feeding, adults (educators, parents) should pay attention to the correct behavior of children at the table (chewing with a closed mouth, not chomping, not knocking with spoons, etc.), maintaining cleanliness and neatness.

Preschoolers should know the rules of behavior at the table, be able to sit beautifully (evenly, not stooping or lounging, not too close to the table, but not too far from it, not putting your elbows on the table), use cutlery correctly, eat beautifully and neatly.

Already from the first months of life, the child gets acquainted with the spoon, receiving all kinds of "foreign" food (juices, fruit puree, complementary foods). A big mistake is made by those parents who, in an effort to feed the child as soon as possible, give him all the food through the nipple. Such children then cannot part with her for a long time. At 7 - 8 months. the child is already showing the desire to eat independently. We need to support him in this endeavor - to put a spoon in his hand, teach him to hold a cup. True, this requires enough attention and patience (you have to come to terms with the fact that he spills and stains everything, try to help a little - not limit his independence, feed with a second spoon). However, with proper upbringing, a child can cope with food quite successfully by one year. In the 2nd half of a child's life, the child should be taught to eat thicker and denser food - during feeding, give him a crouton, a crust of bread, a slice of apple, developing the ability to chew solid food. From 3 years old, a child should be able to properly hold a spoon (at first he holds it in his fist) and use a fork. At 4 - 5 years old, he can already get a full table set (the knife should not be sharp) and by the age of 6 he can learn how to use it correctly, holding a fork in both his right and left hand.

As mentioned above, when organizing children's meals, their tastes and habits should be taken into account. Favorite dishes can be given a little more often. However, one should not always be led by the child. He must also be accustomed to necessary and useful products, not indulging in whims. The child must be taught to completely eat the entire portion offered to him (of course, provided that it corresponds to his capabilities), not to leave uneaten food on the plate, to cultivate respect for bread and other products, respect for the work of the person preparing food. Children should see that food leftovers are used to feed animals, birds, and not thrown away. At home, they can find out what dishes can be prepared from stale bread, leftover fresh vegetables and fruits.

At the end of the meal, the child must be sure to thank the adults and ask permission to leave the table. You must not be allowed to leave the table with a piece of bread, an apple, or sweets. You should not give your child any food between feedings, during a walk (if it is not a long hike with a break), while watching films, plays, TV shows. Such food does not bring any benefit, but the harm is obvious (violation of the diet, loss of appetite, the development of a habit of casual meals).

Treats should be given to children during meals (after meals) and not too often. It is better if the receipt of your favorite sweets, delicacies will be associated with any solemn date, holiday, and maybe just with the reception of guests.

In preschool institutions, it is often practiced to hold holidays, children's birthdays, and at the same time, the children are given standard gifts, consisting of sweets, chocolates, waffles, at best, fruits. It is more rational these days to prepare a festive dinner or give some unusual, interesting dish for an afternoon snack. In this case, you should make the most of dishes from vegetables, fruits, berries. The days of the Union republics are of great educational importance, while various national dishes can be included in the children's menu. Below are some “festive” and national dishes, their recipes and methods of preparation are given.

A few words should also be said about hygienic education of children. Already at an early age, and in preschool it is obligatory, the child needs to give basic information in an accessible and interesting form about the importance of proper nutrition, the role of individual nutrients (protein, vitamins) for the normal growth and development of every living organism, usefulness various products and dishes (milk, vegetables, fruits). It is important to ensure that the child consciously approaches his health and understands how proper nutrition can contribute to his strengthening, and various violations, non-compliance with hygiene requirements lead to a weakening of health, the development of dangerous diseases.

Only in this case can one count on success in such a complex matter as the correct organization of baby food.

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1 FOOD ORGANIZATION Guidelines on the organization of the process of food and table setting in preschool educational institutions

2 PROCEDURE FOR THE ORGANIZATION OF FOOD: Preparation for meals. Compliance with hygienic requirements (furniture is arranged conveniently in accordance with the growth of children; wash tables with hot water and soap. The younger educator must thoroughly wash his hands, put on special clothes, ventilate the room, use only clean dishes) Hygienic procedures: valeological education of children, fixing the rules for washing hands ; self-control of children. Compliance with the gradual seating of children at the tables. The teacher tries to follow the attendants at the table with those children who eat slowly and have a poor appetite. Table setting: organization of duty; familiarization with the menu, announcing it to children; attracting the attention of children to the aesthetic design of tables, maintaining correct posture. Food intake (breakfast, lunch, afternoon tea, dinner). Individual work to educate food culture; training in the rules of etiquette; performance evaluation.

3 The psychological comfort of children during their stay in an educational institution largely depends on the organization of meals. An important point in the correct organization of nutrition is the correct serving, it plays a big role in the development of the child's appetite and the consolidation of cultural skills.

4 To set the table means to prepare it for eating. The main purpose of table setting is to create order on the table, to provide everyone with the necessary items. The order of serving has been worked out over the years, dictated by the requirements of hygiene and the need to ensure the greatest convenience.

5 Aesthetic table design: paper napkins, beautifully and correctly laid out cutlery (spoons, forks, knives), portioned bread in a bread bin, cups, plates according to the number of children, a flower arrangement for decoration is allowed

7 Correct table setting as a necessary condition for fostering a positive attitude to food and the formation of eating habits. *************** lay a tablecloth on a clean table, its edges are lowered on all sides equally, but not below the seats of the chairs. and it is better for each cutlery a napkin, clean, elegant in appearance.

9 paper napkins are not laid out, but placed in a napkin holder (after finishing eating, they first wipe their lips, then their hands, and put the used napkins on a dish)

10 a bread bin is placed in the center of the table, if necessary, the bread is cut in half (does not break!)

11 tea pairs set up

12 if compote with berries is served, then put a teaspoon on a saucer

13 to the right of the plate, put cutlery: closer to the plate, a fork with the cloves up, next to a tablespoon, deepening down; if a table knife is served, then the fork is placed to the left of the plate, and the knife to the right is closer to the plate, with the blade to the plate (with a knife they cut meat, sausage, cheese, cucumbers, tomatoes, apples, pears into small pieces); what is easy to cut with a fork is eaten without a knife: boiled potatoes, cutlets, casserole, omelet.

15 salad, vegetable cuts, marinade served in a separate plate

16 dish layouts should be aesthetically pleasing

17 as the food is eaten, dirty dishes should be removed

18 TO BREAKFAST THE TABLE IS SERVED AS FOLLOWS: In the middle of the table is placed a breadbox with bread covered with a napkin, a plate with portioned butter, a napkin holder Then spoon, forks, knives (for butter) are laid out for senior preschool age. Fork on the left, knife and spoon on the right. If there are no knives on the right, a spoon and a fork. Tea pairs are placed in the center of the table, according to the number of children. The main course is served to the children by the junior teacher before they sit down at the table. Dishes are not laid out in advance, except for those eaten cold. Dishes are served and removed to the left of the sitting child. If eggs are served for breakfast, they are placed on the plate in the center of the table.

20 FOR LUNCH THE TABLE IS SERVED: In the middle of the table there is a breadbox with bread covered with a napkin, a napkin holder. Then spoons, forks, knives are laid out. Forks on the left, knife and spoon on the right. If there are no knives on the right, a spoon and a fork. Tea pairs with a small spoon are placed in the center of the table, according to the number of children. Salads, vegetable cuts, marinade are laid out in separate plates before the children sit down at the table. Soups (if there are no salads) are served only when the child sits down at the table. You do not need to prematurely lay out the second so that it does not cool down: cooled food is less useful. If the educator and junior educator closely monitors the children during meals, they will always have time to serve everyone a second on time.

23 AT NOON THE TABLE IS SERVED: In the center of the table is a napkin holder, tea pairs. A plate is placed for each child if baked goods or cookies are offered.

24 FOR DINNER TABLE SERVED: the same as for breakfast. Only oil is not supplied.

27 ORGANIZATION OF DUTY General requirements: duty is in the nature of instructions; unity of requirements on the part of both educators and the junior educator; it is obligatory to perform hygienic procedures, the presence of an attractive uniform for the attendants (apron, cap); appoint 1 attendant for each table; encouragement and gratitude for help

28 DINING ROOM SHUTBOARD

30 YOUNGER: By the end of the year, you can put up a Duty Board and teach children how to use it; laying out spoons, napkin holders and bread boxes on the table.

31 THE MIDDLE AGE: table setting under the guidance of an adult; cleaning of used napkins; stacking dirty dishes in the center of the table.

32 OLDER: table setting; placement of paper napkins in napkin holders (rolling into tubes, cutting, folding); cleaning of dirty dishes and used napkins. sweeping crumbs off the table

33 DISTRIBUTION OF ADULTS 'RESPONSIBILITIES DURING FEEDING: When organizing feeding for children over one and a half years old, the junior teacher washes the child's hands and he sits down at the table. The teacher gives him food. When everyone is sitting at the table, the junior teacher is involved in feeding: she helps small, weak children, keeps the tables clean. When most of the children have finished eating, one adult is left at the tables: during breakfast, the junior teacher, and the teacher prepares the children for direct educational activities. If it's lunch, the teacher remains, and the younger organizes the children's toilet and escorts them to the bedroom. educator After the teacher leaves the bedroom with the bulk of the children, the junior teacher watches over those who have not finished lunch.

34 REFERENCES: Alekseeva A., Druzhinina L., Ladodo K. Organization of meals for children in preschool institutions. M .: Education, p. Grinkevich A. M., Lazareva G. Yu., Chapova O. I. Baby food. M .: Publishing House Equilibrium, p. Kislyakovskaya V.G., Vasilyeva L.P., Gurvich D. B. Nutrition of children of early and preschool age. M .: Education, p. Alyamovskaya V.G. et al. Conversations about the behavior of the child at the table. - M .: TC Sphere Alyamovskaya V.G., Belaya K.Yu, Zimonina V.N. and other Culture of behavior at the table. Methodical recommendations for the organization of children's nutrition. - M .: publishing house "Izhitsa", Demidova ON. Always be polite. Lectures on ethical grammar classes with children 6-7 years old. A practical guide for educators and methodologists of preschool educational institutions. - Voronezh, Yesina L.D. Education of a culture of behavior M.: Publishing house "Scriptorium 2003", for older preschoolers. - The art of table setting. M., AST-PRESS BOOK, Kurochkina I.N. Etiquette for children and adults. M., Kurochkina I. N. Modern preschoolers. - M., etiquette and education of a culture of behavior at Nasonkin SA. Visual material. Learning etiquette. Publishing house "Childhood-press" SPb. courtesy. Preschoolers about Etiquette from A to Z / Author-compiler N.V. Chudakova, 1997.

35 THANK YOU FOR YOUR ATTENTION!

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Methodological recommendations for providing healthy food to students of an educational institution

1. General provisions and scope

These guidelines have been developed in order to provide children and adolescents with high-quality and safe food that meets the age-related physiological needs for nutrients and energy, and to improve the organization of nutrition in educational institutions of the Novosibirsk region.

Methodological recommendations include requirements for the placement of catering establishments at educational institutions, recommendations for the organization, diet of students, for drawing up a menu, as well as requirements for the transportation, acceptance and storage of products, for the production, sale and organization of consumption of catering products intended for students of educational institutions of the Sverdlovsk region.

These Guidelines apply to canteens and canteens of educational institutions, basic catering enterprises that organize meals for children and adolescents at the place of study, including school food factories, school canteens.

• 
  Law of the Russian Federation of 10.07.1992 No. 3266-1 "On Education" (as amended on 16.03.2006);
• 
  Decree of the Government of the Russian Federation of 15.08.1997, No. 1036 "On approval of the Rules for the provision of public catering services" (revised May 21, 2001, No. 389);
• 
  Sanitary and Epidemiological Rules SanPiN 2.4.2.1178-02 "Hygienic Requirements for Learning Conditions in General Educational Institutions" Sanitary and Epidemiological Rules SP 2.3.6.1079-01 "Sanitary and Epidemiological Requirements for Public Catering Organizations, Manufacturing and Circulation of Food Raw Materials ( as amended on 01.04.2003);
• 
  Guidelines for the organization of rational nutrition for students in secondary schools, approved by Order of the USSR Ministry of Trade of December 26, 1985, No. 315;
• 
  Normative acts and technological standards in force in public catering.

2. Principles of design and placement of catering establishments at educational institutions

The capacity of catering establishments at the place of study is determined in accordance with SNiP 2.08.02-89 "Public buildings and structures" (as amended on 08.29.2003) and SanPiN 2.4.2.1178-02

When planning the development of public catering enterprises at the place of study, one should be guided by the following standard: 350 places per 1000 students of educational institutions in the first shift.

In educational institutions, meals for students, teachers, and service personnel are organized in canteens and canteens - handouts. In educational institutions with more than 100 students, meals are organized in canteens, with a smaller number - in canteens - in handouts. Dispensing of hot dishes to canteens - handouts is carried out from a specialized procurement enterprise (SHBS, KSHP).

When designing, building new and reconstructing existing enterprises, taking into account the range of products being developed, they are guided by the current building codes, norms of technological design of public catering organizations.

The location of production and storage facilities, their layout and equipment must ensure compliance with the flow of the technological process, sanitary standards, the quality and safety of finished products, as well as working conditions for workers.

The enterprise does not place premises for housing, does not carry out works and services not related to the activities of the catering enterprise, does not keep animals and birds. There should be no unauthorized persons in production and storage areas.

When organizing meals for students, the optimal diet should be observed.Rational nutrition provides for the implementation of the diet. The best is to eat 5 times at intervals of 3.5 to 4 hours. Daily calorie content is distributed: breakfast - 25% of calories, lunch - 35%, afternoon snack - 10%, dinner -25%, second dinner (before bedtime) - 5% in the form of a fermented milk drink with bread, cookies.

It is better to organize breakfast for students studying in the 1st shift during the second and / or third shift (after the second and third lessons).

The duration of the breaks intended for eating should be at least 20 minutes, and when organizing meals for students in two turns, at least 30 minutes.

When organizing meals during two breaks - during the second break, meals are organized for students in grades 1-4, during the third break for students in grades 5-11.

It is better to organize lunch for students in grades 1-4 from 13 to 14 hours, and for students in grades 5-11 - from 14 to 15 hours (after the end of compulsory classes).

For students studying in the 2nd shift, an afternoon snack is organized after the second (for students in grades 1-4) or the third (for students in grades 5-11) lesson.

If necessary, at the request of parents and students, meals can be organized depending on the organization of meals for children at home. Students who do not receive breakfast at home in the morning should receive breakfast at school after the 2nd lesson, the rest after the 3rd lesson.

The administration of the catering department and the school should draw up a schedule for the attendance of the cafeteria by students in each class, taking into account the mode of study.

Specially designated persons from among the teachers or staff of the canteen must monitor compliance with the schedule and order in the canteen during meals

When forming the diet of children and adolescents and preparing food, the basic principles of organizing a rational, balanced, sparing diet are observed, which includes:

• 
  compliance of the energy value (caloric content) of the diet with the age-related physiological needs of children and adolescents;
• 
  providing a certain ratio (balance) of basic nutrients in grams in the diet;
• 
  replenishment of the deficiency of vitamins and other microelements in the diet of schoolchildren by adjusting the recipes and using fortified foods;
• 
  maximum dietary diversity (diversity is achieved by using a sufficient range of products and different ways culinary processing);
• 
  technological processing of products, ensuring the taste of culinary products and the preservation of nutritional value;
• 
  adherence to the optimal diet and the correct distribution of the daily diet for individual meals throughout the day.

The optimal ratio of nutrients (proteins, fats, carbohydrates) for their maximum assimilation is equal to 1: 1: 4, while proteins should be about 14%, fats - 31% and carbohydrates - 55% of the total calorie intake.

It is necessary to maintain the content of irreplaceable components: proteins of animal origin, containing essential amino acids - 60% and vegetable fats rich in polyunsaturated acids - 20% of their daily requirement.

The institution should have an approximate 2-week menu, developed on the basis of physiological needs for nutrients and approved standards, and have a sanitary and epidemiological conclusion for compliance with sanitary rules and norms.

Some products such as bread, milk, meat, butter and vegetable oil, sugar, vegetables should be included in the menu every day. Fish, eggs, cheese, cottage cheese, sour cream can be given 2-3 times a week. You should avoid repeating the same dishes throughout the day and over several days.

In the absence of any products, a replacement should be selected for them, equivalent in content of basic nutrients, according to the product replacement table.

Nutrition standards must comply with the standards approved by the decree of the Government of the Russian Federation. For malnourished, weakened children, as well as for adolescents who significantly exceed the norms of physical development, according to the doctor's opinion, additional nutrition can be provided.

For a normal physical and mental development children and adolescents need a full-fledged balanced diet that provides plastic processes with energy costs of the body, taking into account its age. The energy value of the daily diet of children and adolescents should be 10% higher than their energy costs, since some of the nutrients are needed to ensure the growth and development of the body. Daily physiological nutritional norms for children different ages shown in the table:

Table 1

The daily requirement of children and adolescents for basic nutrients and energy

Age		Energy, kcal	Proteins, g		Fat, g		Carbohydrates, g total
			Total	Incl. animal.	Total	Incl. Vegetable
6 years		2000	69	45	67	10	285
7-10 years old		2350	77	46	80	16	335
11-13 years old		2500	82	49	84	18	355
14-17	Young men	3000	98	59	100	10	425
	girls	2600	90	54	90	8	360

Age	Vitamins
	B1, mg	B2, mg	B6, mg	B12, mg	Folacin, μg	Niacin, mg	Ascorbic acid, mg	A, Mkg	E, mg	D, mk g
6 years	1,0	1,2	1,3	1,5	200	13	60	500	10	2,5
7-10 years old	1,2	1,4	1,6	2,0	200	15	60	700	10	2,5
11-13 years old	1,3	1,5	1,6	3,0	200	17	70	800	10	2,5
14-17 years old (boys)	1,5	1,8	2,0	3	200	20	70	1000	15	2,5
14-17 years old (girls)	1,3	1,5	1,6	3	200	17	70	800	12	2,5

Students age		Calcium	Phosphorus	Magnesium	Iron**	Iodine
6 years		1000	1500	250	12	0,08
7-10 years old		1100	1650	250	12	0,1
11-17 years old	Young men	1200	1800	300	15	0,1-0,13
	Girls	1200	1800	300	18	0,1-0,13

* * taking into account the assimilation of 10% of the introduced iron

In all educational institutions, with the stay of children and adolescents in them for more than 3-4 hours, hot meals are organized, as well as the sale (free sale) of ready-made meals and buffet products (ready-to-eat products, industrial production and culinary products for intermediate nutrition students) in a sufficient range for cash and bank transfer.

At the request of parents, students are provided with two hot meals a day. Two meals a day assumes the organization of breakfast and lunch, and when organizing the educational process in the second shift - lunch and afternoon tea. The duration of the intervals between individual meals should not exceed 3.5-4 hours. Children can only attend extended day groups if they are provided with two meals a day.

When organizing reduced-price meals for students at the expense of budgetary funds (or other sources of funding), it is preferable to organize meals in which all students receive hot breakfasts (on the second shift - afternoon tea). At the same time, full-fledged hot breakfasts should primarily be provided to primary school students and children from low-income and socially unprotected families.

Simultaneously with the sale of complex rations, additional forms of service organization can be envisaged: the supply of free-choice meals, the work of bars, buffets, buffet tables, tea, vitamin tables with an additional assortment of baked goods, dairy products, vegetable salads, juices, hot and cold drinks, etc. The work of additional forms of service is also recommended in the afternoon and during extracurricular activities.

5. Additional forms of organization of services for children and adolescents. Recommended assortment of food products for free sale.

Formation of an assortment of food products for additional nutrition of children and adolescents in canteens (canteens) of educational institutions is carried out by compiling assortment lists of food products for free sale ("canteens").

Mandatory and additional assortments are being formed. The mandatory assortment is the assortment minimum, the products included in it must be in stock (on sale) every day. The additional assortment is the maximum assortment and determines the possibility of selling certain products, if any, taking into account the available commercial equipment and the possibility of using this type of products in the nutrition of children and adolescents in organizational teams. The additional assortment of food products for free sale can include canned fruits, vegetables, fruit and vegetable purees in portioned packaging (up to 200 g), as well as preserves, jam, jam, confiture, honey in portioned packaging (up to 30 g) in assortment.

The assortment of products includes mainly ready-to-eat food products of industrial production in individual packaging, and in the presence of appropriate commercial equipment (bain-marie, refrigerated counters), it includes dishes and culinary products of our own production. For culinary products and ready-made meals sold in educational institutions on free sale (from buffets, bar counters, etc.), it is advisable to use disposable individual consumer packaging (made of polymeric materials, foil, laminated paper, etc.).

The assortment of products for free sale should include fresh washed fruits (apples, pears, tangerines, oranges, bananas, kiwi, etc.) and vegetables (tomatoes, cucumbers), in assortment, at least 2 items. There must be various juices (fruit and vegetable) and drinks - primarily fortified - both industrial, ready-to-drink, in individual consumer packaging (0.2-0.5 l capacity), and dry instant (instant) drinks, -r, "Golden Ball", which are prepared immediately before the implementation or in advance, but not earlier than 2-3 hours before the implementation. Carbonated drinks are not allowed.

Juices, nectars, juice drinks (except fortified ones) are best used natural, without added sugar, with 50-100% content of juice substances.

There must be a hot drink on sale - hot milk, tea, milk tea, coffee drink with milk or cocoa with milk.

There should always be dairy products on sale in individual consumer packaging, the volume of which is designed for one portion, including sterilized milk, fermented milk products (drinks), such as kefir, fermented baked milk, yogurt, etc., as well as various yoghurts in the range at least 1-2 items. Commercial cottage cheese products are sold in sealed portioned packaging made of polymeric materials with a capacity of up to 100 g; you can sell hard and processed cheeses in portioned packaging with a capacity of up to 50 g in canteens of educational institutions. All dairy, fermented milk products, cheeses are sold with the obligatory use of a refrigerated counter.

To organize additional meals for children and adolescents, there must be at least 1-2 bakery products on sale. Bakery products (including baked goods) enriched with vitamins (vitamin-mineral mixtures) are sold.

For sale in canteens and canteens of educational institutions, as part of an additional range of food products for free sale, you can recommend cereal breakfast cereals, enriched with vitamins and minerals (weighing up to 50 g in a package, except for chips fried in oil) popcorn, croutons are simpleno flavors, except for natural (dill, garlic,etc.).

In canteens and canteens in educational institutions, in a limited range, flour confectionery products (gingerbread, gingerbread, muffins, rolls, waffles and other products, except cream) of industrial production in individual portioned (weighing up to SOg) packaging, as well as flour confectionery products own production weighing up to 100 g (except for products with cream).

Recommended for sale in buffets from ready-to-eat meals and homemade culinary products salads and vinaigrettehomemade (portion size from 30 to 200 g). Salads are seasoned directly upon sale. Recommended hot dishes sausages baked in dough;boiled sausages with a side dish; school pizza (50-1 OOg).Sausages can be cooked immediately before selling using microwave ovens. You can also serve hot sandwiches (with cheese, sausageboiled or semi-smoked, etc.). Hot sandwiches are prepared just before selling using convection heating or microwave ovens. The term of realization of these products is 3 hours from the moment of preparation with the obligatory use of refrigerated counters.

6. Basic principles of the formation of the diet and the preparation of the menu for students of educational institutions

An important element of a balanced diet is the distribution of the amount of daily food requirements between its individual meals.

School breakfast (for students of the second shift - afternoon snack) should be at least 20-25%, and lunch at least 35% of the daily requirement for nutrients and energy. The ration of two meals a day in an educational institution should provide at least 55% of the daily requirementschool children in nutrients and energy.

Every day, on the eve of the day of cooking, the production manager draws up a menu plan (form No. OP-2, approved by the decree of the State Statistics Committee of the Russian Federation No. 132 of 25.12.1998) for each day. The menu plan contains the name of the dish, a brief description, the number of the layout according to the Recipe Book, and the portion output. Depending on the age of the children, you should adhere to the mass (volume) of the portion indicated in table No. 4.

Estimated Serving Size for School-Age Children

Table 4

Dishes	Serving weight
	7-10 years old	11-17 years old
Cold appetizers (salads, vinaigrette)	50-75 g	50-100 g
Porridge, vegetable dishes	150 g	200 g
First meal	200 g	250 g
Portioned meat, fish dishes	50-130 g	75-150 g
Side dishes	100 g	100-150 g
Beverages	180g	200 g
Bread	30 g (wheat), 20 g (rye)

An approximate menu is compiled in two versions for a period of at least 2 weeks (an approximate 12-day menu), taking into account seasonal availability of fresh fruits, vegetables and herbs.Different options for a sample menu are provided depending on the type of catering units (handouts or canteens) and taking into account the available technological and refrigeration equipment.

Taking into account the difficulties arising in the organization of rational nutrition for students: high prices for food products, the amount of compensation allocated from the budgets of various levels, depending on specific conditions, it is allowed to implement rations for breakfasts, lunches with an incomplete set of dishes, reduced portions, provided that the calorie content is provided.

Meat and meat products:

Poultry (chicken, turkey);

Rabbit meat;

Sausages and sausages (beef), no more than 1-2 times a week;

Cooked sausages (doctoral, individual, etc.), no more than 1-2 times a week, after heat treatment;

By-products (beef liver, tongue).

Fish and fish products: cod, hake, pollock, ice fish, pike perch, herring (salted).

Chicken eggs - in the form of omelets or boiled.

Milk and dairy products:

Milk (2.5%, 3.2%, 3.5% fat) pasteurized, sterilized, dry;

Condensed milk (whole and with sugar), condensed boiled milk;

Cottage cheese (9% and 18% fat; 0.5% fat - in the absence of higher fat cottage cheese) after heat treatment;

Mild cheese (hard, soft, processed, sausage without spices);

Sour cream (10%, 15%, 30% fat) after heat treatment;

Kefir;

- yoghurts (preferably not subjected to heat treatment - "live", milk and cream);

Ryazhenka, varenets, bifidok and other fermented milk products industrial production;

Cream (10%, 20% and 30% fat) Edible fat:

Butter (including peasant butter);

Vegetable oil (sunflower, corn, soybean - only refined; rapeseed, olive) in salads, vinaigrettes, herring, main courses; limited to frying mixed with margarine.

Confectionery:

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