Send your good work in the knowledge base is simple. Use the form below

Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.

Posted on http://allbest.ru/

FEDERAL EDUCATION AGENCY

KEMEROVSKY TECHNOLOGICAL INITIATIVE OF FOOD INDUSTRY

Department "Technology and organization of public catering"

Test

Option number 25

Abakan

1. Catering for preschool children

An important element in the prevention of children's health disorders is the monitoring of the unconditional observance of the established rules for the design and maintenance of kindergartens, catering along with well-organized medical support.

Periodically, at regional levels, monitoring of compliance with sanitary standards at the catering facilities of educational institutions is carried out. The most pronounced problems are identified, including the implementation of nutritional standards, the state of the material base of the catering units. The bodies of state sanitary inspection together with the departments of education identified the mechanisms and technologies for creating conditions for providing preschool children with high-quality and safe nutrition.

The nutrition of preschoolers should serve as diverse as possible. Only when all the main food groups are included in everyday diets - meat, fish, milk and dairy products, eggs, dietary fats, vegetables and fruits, sugar and confectionery, bread, cereals, etc. can children be provided with all the nutrients they need. And the lack of missing nutrients can lead to health complications. Only with a properly formulated diet does the child receive the amount of essential nutrients necessary for normal growth and development.

The correct selection of products is a necessary condition, but still not enough for the rational nutrition of preschoolers. It is necessary to strive to ensure that the prepared dishes are beautiful, tasty, aromatic and prepared according to the individual tastes of the children. Another condition is a strict diet, which should include at least 4 meals: breakfast, lunch, afternoon snack, dinner, and three of them must include a hot dish. If the interval between meals is too long (more than 4 hours), the child's working capacity and memory are reduced. Excessively frequent eating reduces appetite and thereby impairs the digestibility of nutrients.

Catering for children in preschool should be combined with proper nutrition for the child in the family. This requires a clear continuity between them. We must strive to ensure that homemade food complements the diet obtained in an organized team. For this purpose, a menu is posted daily in kindergarten. On weekends and holidays, the child’s diet for a set of products and nutritional value is best approximated to the diet received by him in kindergarten.

It is important for parents to know that in the morning, before sending the child to kindergarten, it is not necessary to feed him, as this violates the diet, leads to a decrease in appetite, in which case the child does not eat well in the group. However, if a child has to be brought to kindergarten very early, 1-2 hours before breakfast, then he can be given juice or any fruit at home.

Separately, it is necessary to touch on the topic of feeding during the transition of a child from home education to education in a children's team. It is clear that the smaller the child, the harder it is to endure this period. Often at this time in children the appetite decreases, sleep is disturbed, and overall resistance to diseases decreases. Proper nutrition at this time is of great importance and helps the child to adapt more quickly in the team. Before a child enters kindergarten, parents are advised to bring the diet and composition of the diet closer to the conditions of the children's team, to accustom him to those dishes that are often given in the child care institution, especially if he did not receive them at home. Some parents believe that the child during the adaptation period should be given more nutritious fatty foods, increase the portion of butter to him, give cream, sour cream. This is mistake. Excess fat adversely affects appetite, often reduced during adaptation. To improve appetite and increase the body's defenses, children during this period are slightly reduced in number, replacing them with vegetable oil. It is useful to give salads with vegetable oil several times a day. The amount of fat in children's diets should be age-appropriate.

In the autumn, the risk of spreading acute respiratory infections is highest, and newly admitted children fall ill first. For the prevention of acute infectious morbidity, an additional vitaminization of the children's diet is carried out. It is advisable in this period the introduction of multivitamins. To increase the appetite and sufficient supply of vitamins and minerals to the body of children, it is recommended to widely include various fruits and vegetables, fruit, vegetable and berry juices in their diets, and avoid excessive consumption of sweets and sugar.

It is necessary to ensure that the child completely eats the portion of meat, fish, and cottage cheese that is due to him. It is better if these portions are slightly increased due to a decrease in the number of side dishes, since weakened children need an additional protein, which they lose due to a reduced appetite. It is important to include in their diets foods and dishes that enhance the separation of digestive juices and thereby increase appetite: strong broth (in small quantities), salads from raw vegetables, sauerkraut, pickles, herring. Children's health cannot be achieved without a balanced diet, which is a prerequisite for their growth, resistance to infections and other adverse environmental factors.

Sanitary service specialists, in the course of state sanitary inspection, constantly make adjustments to the work of preschool institutions, promptly inform the concerned departments, authorities and administrations of the existing shortcomings and problems in the organization of nutrition, which contributes to the improvement and organization of rational nutrition, normal growth and development of preschool children.

2. The purpose of the therapeutic diet No. 5. Requirements for the preparation of the diet

preventive nutrition fiber diet

The diets of therapeutic and preventive nutrition were compiled taking into account data on the specific effect of individual nutrients on the absorption rate of toxic substances that entered the body during production activities, on reducing the deposition of these substances in tissues and enhancing their excretion from tissues and blood.

The diets of therapeutic and prophylactic nutrition include products containing biologically valuable proteins: milk, cottage cheese, meat, fish.

Indications for the appointment of ration No. 5 of therapeutic and prophylactic nutrition is: work with chromium compounds and chromium-containing compounds; production of benzene, compounds of arsenic, mercury, phosphorus, as well as in conditions of high atmospheric pressure; production of hydrocarbons, carbon disulfide, tetraethyl lead, organophosphorus compounds; work with radionuclides and sources of ionizing radiation; production of inorganic acids, alkali metals, chlorine and fluorine compounds; work in contact with lead compounds.

Diet No. 5. The diet is aimed at protecting the nervous system (egg yolk, vegetable oil) and the liver (cottage cheese, lean meat, fish and eggs). It is limited to salt, salty and fatty foods. Additionally, 150 mg of ascorbic acid and 4 mg of thiamine are given.

Most toxic substances in the human body undergo transformations during oxidation, reduction, and hydrolytic decomposition in the liver and other organs and tissues. Some chemical compounds or their metabolites that occur in the body react with endogenous molecules and radicals (glucuronic and sulfuric acids, amino acids, CH 3 group) with the formation of non-toxic soluble substances excreted in urine, bile or exhaled air.

Consider the preconditions for the appointment of diet No. 5.

In the prevention of adverse effects of production factors, it is necessary to carefully approach the use of fats, which can affect the absorption of poisons from the digestive tract in different ways. So, fats contribute to the absorption in the small intestine of some pesticides, lead, hydrocarbons and their derivatives, enhance poisoning with nitrobenzene and trinitrotoluene. Excess fat, especially refractory, worsens the body's overall resistance to harmful factors and aggravates liver function. Lipotropic factors, especially lecithin, counteract the negative effects of lipids.

Carbohydrates improve the neutralizing, barrier function of the liver, increase the body's resistance to the toxic effect of phosphorus, chloroform, cyanide compounds. When choosing a source of carbohydrates, one must take into account that a violation of the ratio of starch and easily digestible carbohydrates has an adverse effect on the body and can reduce resistance to harmful factors.

Of particular importance is the deterioration of the excretion processes that occur with excessive consumption of easily digestible carbohydrates. This phenomenon is associated with an increase in the osmotic pressure of the blood due to an increase in glucose concentration in it. A high level of carbohydrates in the diet enhances allergic phenomena that occur under the influence of certain toxic substances.

Pectin in the intestine binds lead, mercury, manganese; Contribute to their release from the body and lower blood concentrations. This property is due to the presence of free carboxyl groups of galacturonic acid in pectin substances. Beet pectin is especially active.

Fiber, stimulating the motor activity of the intestinal walls, contributes to the release of toxic dust from the body that is swallowed with saliva. In this regard, the enrichment of the diet with carrots and cabbage has a positive effect on the body.

Vitamins C, E, A, P, being antioxidants, destroy free oxidizing radicals that are formed when the body is exposed to damaging factors, especially ionizing radiation, leading to a disruption in the structure of cell membranes. Vitamins B 15, U, choline are directly involved in the processes of neutralization in the liver, as sources of methyl groups. Vitamin C helps to reduce the intoxication that occurs when exposed to toluene, xylene, arsenic, phosphorus, lead. B vitamins reduce the damaging effect of chlorine-substituted hydrocarbons, mercury, and lead; Vitamin D 3 prevents bone damage in case of cadmium poisoning.

Mineral substances in therapeutic and preventive nutrition should be strictly regulated, and the amount of some of them should be reduced in comparison with the content in the diets of people who are not in contact with harmful factors.

To prevent the delay of toxins in the body, sodium chloride is limited. However, when working under conditions of lithium exposure, the amount of sodium chloride is not reduced, since sodium reduces its toxicity. With the possible effects of radioactive strontium, the amount of calcium in the diet should be increased two to three times. Potassium helps to eliminate toxins from the body, therefore, an increased amount of products containing it is included in the therapeutic and prophylactic food.

Essential oils have an irritating effect on the digestive tract, liver, kidneys, and nervous system; therefore, it is recommended that prophylactic nutrition limit foods rich in these compounds, such as pepper, mustard, horseradish, garlic, and onions.

Vitamins are included in therapeutic diets, not only as part of food products, but also in the form of pure preparations.

List of references

1. Georgiyants V., Vladimirova I., Modern medicines, - M .: Romizdat, 2012. - 400 p.

2. Dolgov V.A., Lavina S.A. Methodological aspects of assessing the quality and safety of food products and food raw materials. - Moscow, 2003, - 162 s.

3. Donchenko JI.B., Nadykta V.D. Food Safety. - M.: Pishchepromizdat, 2001, - 525 p.

4. Kutsenko, G.F. Labor protection in the electric power industry: a practical guide / G.F. Kutsenko. - Minsk: Design ABM, 2005. - 784 p.

5. Lazarenkov, A. M. Labor protection: textbook / A.M. Lazarenkov. - Minsk: BNTU, 2004 .-- 497s.

6. Shupeyko, I.G. Design of general artificial lighting of industrial premises: Method. instructions for practical classes for students. all specials - Minsk: BSUIR, 2006.

7. http://medvestnik.ru/1/1/26791.html

Posted on Allbest.ru

Similar documents

Description of the main diets of therapeutic nutrition. The status of catering at an industrial enterprise, analysis of the assortment of dishes and operational planning (preparation of a menu plan). Classification of distribution lines in canteens.

term paper, added 05/13/2011


Features of the physiological development of preschool children (3-7 years). The regime and principles of rational nutrition of children, their needs for nutrients and energy. Control of cooking technology in the DOE. The main principles of the menu.

thesis, added 10/15/2010


Differences between children's diet and adult. Sanitary and epidemiological supervision of the nutrition of children in kindergartens and general educational institutions. Catering control in vocational schools. Requirements for the premises of the catering unit.

presentation added 09/23/2014


Diet for children of school and preschool age. The main, most important vitamins for the child’s body and their daily intake for children 3 and 7 years old. The need for calories per day. Calculation of the daily volume of breast milk or infant formula.

presentation, added 09/18/2013


The importance of proteins, fats, carbohydrates, vitamins and minerals in the nutrition of children. Organization of a diet, providing the child with all the useful substances. The use of food additives in the technological process of food production.

presentation added on 06/08/2014


Features of preschool and school meals. Assortment of dishes, cooking technology, serving rules. Snacks, soups, hot and sweet dishes, drinks. Flour culinary products. Technological maps of main courses for preschool and school meals.

term paper, added 04/10/2014


Differences in children's nutrition from adult nutrition. The need for nutrients and energy. Nutritional requirements for children of different age groups and rationale for food packages. The negative effects of malnutrition on the development of children.

abstract, added September 17, 2009


The need to organize a balanced diet for children. The average daily intake of nutrients and energy for adolescents: carbohydrates, proteins, fats, vitamins. The main aspects of good nutrition. Health food in a health camp, an example of a menu.

term paper, added 04/26/2012


Description of recommendations for the technological and refrigeration equipment of the catering unit. Dietary nutrition as an essential part of the comprehensive treatment of diseases. The main features of catering for children in preschool educational institutions.

test work, added on 11/20/2012


Development of a functional product for schoolchildren. The specifics of children's physiology and recommendations for the development of children's products. The recipe for plasticized cheese mass, nutritional, energy and biological value of the product.

Children's catering in organized groups is regulated by SanPiN 2.4.1.3049-13 "Sanitary and epidemiological requirements for the device, content and organization of the work mode of preschool educational institutions" and SanPiN 2.4.5.2409-08 "Sanitary and epidemiological requirements for the catering of students in secondary schools, primary and secondary vocational education institutions. "

An additional regulatory document that regulates nutritional standards is the Methodological Recommendations 2.4.5.0107-15 “Organization of Nutrition for Preschool and School-age Children in Organized Teams” (approved by the Chief State Sanitary Doctor of the Russian Federation on November 12, 2015).

The above sanitary rules are binding on all legal entities, individual entrepreneurs, whose activities are associated with the organization and (or) provision of hot meals for children of both school and preschool age.

Optimal (healthy) nutrition of children is a prerequisite for ensuring their health, resistance to infections and other adverse factors, and the ability to learn at all age periods of their lives.

General principles for the organization of healthy nutrition for children in organized groups:

Adequate nutritional value of diets, corresponding to the energy consumption of children;

A balanced diet for all interchangeable and irreplaceable nutritional factors, including proteins and amino acids, dietary fats and fatty acids, vitamins, mineral salts and trace elements;

The maximum variety of the diet, which is the main condition for ensuring its balance;

Optimal diet;

Adequate technological and culinary processing of products and dishes, ensuring their high palatability and preservation of the original nutritional value;

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

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

In organized children's groups is being developeddiet, which in turn provides for the formation of a set of products intended for the nutrition of children during the day or other fixed period of time.

Based on the formed diet menu is being developed, which includes the distribution of the list of dishes, culinary, bakery products for individual meals (breakfast, lunch, afternoon snack, dinner).

Menu requirements for students in educational institutions.

1. When developing a sample menu, you must consider:

The length of stay of students in a general educational institution,

Physical activity of students.

2. Taking into account the age of students in the sample menu, the requirements must be met:

By the mass of servings of dishes,

Their nutritional and energy values,

The daily requirement for essential vitamins and minerals.

3. The sample menu should contain the following information:

On the quantitative composition of dishes,

Energy and nutritional value, including the content of vitamins and minerals in each dish.

4. In the sample menu it is not allowed to repeat the same dishes or culinary products on the same day or the next 2-3 days. Hot meals (breakfast and lunch) should be organized for students. An extra afternoon snack should be arranged for children attending an extended day group. Intervals between meals should not exceed 3.5 - 4 hours.

5. When developing a menu for students' nutrition, preference should be given to freshly prepared dishes that are not subjected to repeated heat treatment, including heating of frozen dishes.

6. Students ’nutrition must comply with the principles of sparing nutrition, which includes the use of certain methods of cooking, such as boiling, steaming, stewing, baking, and exclude products with irritating properties.

7. The actual diet should correspond to the approved sample menu. In exceptional cases, it is allowed to replace some products, dishes and culinary products with others, provided that they comply with their nutritional value.

8. Every day in the dining room hang out, approved by the head of the educational institution, a menu that indicates information on the volume of dishes and the name of the culinary products.

9. Daily in the diet should include: meat, milk, butter and vegetable oil, rye and wheat bread (with each meal). 1 time in 2-3 days it is recommended to include - fish, eggs, cheese, cottage cheese, dairy products.

Menu Requirements for Preschool Children.

Nutrition should be organized in accordance with the sample menu, approved by the head of the preschool educational organization, designed for at least 2 weeks, taking into account the physiological needs for energy and nutrients for children of all age groups and the recommended daily allowance for food for children in preschool educational organizations.

In the sample menu, the protein content should provide 12 - 15% of the calorie intake, fats 30 - 32% and carbohydrates 55 - 58%.

When compiling the menu, the national and territorial characteristics of the nutrition of the population and the state of children's health are taken into account, as well as the recommended range of basic foods for use in children's nutrition in preschool educational institutions.

Breakfast should consist of a hot dish (porridge, casserole, cottage cheese and egg dishes, etc.), a sandwich and a hot drink. Lunch should include a snack (salad or portioned vegetables, herring with onions), the first dish (soup), the second (side dish and a dish of meat, fish or poultry), a drink (compote or jelly). An afternoon snack includes a drink (milk, sour-milk drinks, juices, tea) with bakery or confectionery products without cream, and it is possible to issue cottage cheese or cereal casseroles and dishes. Dinner may include fish, meat, vegetable and cottage cheese dishes, salads, vinaigrettes and hot drinks. For the second dinner, it is recommended to give sour-milk drinks.

In a preschool educational institution operating in the regime of 8 or more hours, an example menu should provide for the daily use in the diet of children: milk, sour-milk drinks, meat (or fish), potatoes, vegetables, fruits, bread, cereals, butter and vegetable oil, sugar, salt. Other products (cottage cheese, sour cream, poultry, cheese, egg, juices, etc.) are included 2-3 times a week.

When catering for children in preschool educational institutions functioning in the short-stay mode, the sample menu includes dishes and products, taking into account the operating mode of the preschool educational organization and the diet of children.

In specialized preschool educational organizations and groups for children with chronic diseases (diabetes mellitus, food allergies, and often ill children), children's nutrition should be organized in accordance with the principles of therapeutic and preventive nutrition for children with appropriate pathology based on appropriate nutritional standards and menus.

The multiplicity of food intake and the diet of children for individual meals (breakfast, lunch, lunch, afternoon snack, dinner, second dinner) is determined by the time spent by the children and the working hours of the preschool educational organization.

For children staying 8-10 hours, 3-4 meals a day are organized, for 10.5-12 hours - 4-5 meals a day, for 13-24 hours - 5-6 meals a day. Between breakfast and lunch, lunch is possible.

To ensure a varied and nutritious nutrition of children in preschool educational institutions and at home, parents are informed about the assortment of nutrition of the child, posting a daily menu in each group cell. The daily menu indicates the name of the dish and the portion size, as well as replacing meals for children with food allergies and diabetes.

The list of products prohibited for use in children's nutrition.

To prevent the occurrence and spread of infectious and mass non-infectious diseases (poisoning) in the diet of children, the following foods are not allowed:

Perishable products that can not be stored without a refrigerator (boiled, fried foods and home-made and industrial dishes; sausages; cream confectionery; dairy products, including glazed curds, canned fish and meat, etc.);

Expired foods and signs of poor quality;

Fruits and vegetables with signs of spoilage; large volumes of berries, fruits (more than 0.5 kg), including watermelons and melons;

Cream confectionery (pastries and cakes);

Mushrooms and products (culinary products) prepared from them;

Raw smoked meat gastronomic products and sausages;

Deep-fried foods and products (whites, pasties, french fries);

Vinegar, mustard, horseradish, hot pepper (red, black) and other sharp (burning) seasonings;

Spicy sauces, ketchups, mayonnaise, canned snacks, pickled vegetables and fruits;

Natural coffee; tonic, including energy drinks, alcohol;

Apricot kernel, peanuts;

Carbonated drinks (lemonade, carbonated mineral water);

Dairy products and ice cream based on vegetable fats;

Chewing gum;

Chips, ribs, fried seeds;

Caramel, including candy;

Juice in large containers, packaging (more than 0.5 l);

Koumiss and other dairy products with an ethanol content (more than 0.5%), alcohol, including beer; tobacco products; snuff;

Products cooked in fast foods (hamburgers, hot dogs, pizzas, etc.);

First and second courses from / based on dry instant food concentrates.

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

Lunch should include the first liquid dish, the second - mainly meat or fish, and the third - a sweet dish. Homogeneous dishes should not be repeated within one day. Using the same product for a week, you should vary the preparation of dishes from it: for example, boiled potatoes, potato patties, mashed potatoes, etc.
Meat and fish dishes are best served for breakfast and lunch, dairy vegetables and cereals - for dinner, milk, lactic acid products, berries, fruits, sweets, cookies - for an afternoon snack. If one or another product is missing, it is possible to replace them with equivalent ones (in terms of protein and fat).
Honey. the staff (sister or doctor) or the head of the preschool institution is present when laying the main products and distributing ready meals. They make sure that during cooking, the products do not lose their valuable qualities, so that the volume of finished food exactly matches the number of servings at the approved rate.
Before eating, preschoolers go to the toilet room to wash their hands. If she is next to the room where the children have lunch, they, as they wash their hands, sit at the tables on their own and begin to eat the already served first course. We must ensure that the first to wash their hands and sit at the table are those students who eat slowly. If the toilet is separated from the dining room by a corridor, the children, having washed their hands, return together with the caregiver and sit down at the table at the same time.
In the room where children eat, you need to create a cozy atmosphere. Tablecloths or oilcloths on the tables should be clean, the dishes in which the food is served should be small, aesthetically pleasing (it is better to have the same shape and color, at least for every table).
Prepared food should be distributed immediately after its preparation. This is necessary to preserve vitamins and taste in it, as well as to prevent food poisoning. Ready food is covered with lids. Vitaminization of food is carried out daily in the canteen or group child care facilities immediately before distribution.
The first dishes at the time of distribution should have a temperature of about 70 ° C, the second - not lower than 60 ° C, cold dishes and snacks (salads, vinaigrette) - from 10 to 15 ° C. Ready-to-eat food should be bottled and laid out with special pouring scoops or spoons, forks, spatulas. Attention should be paid to its culinary design: beautiful, attractive dishes contribute to the stimulation of appetite, which means better digestion of food.
While eating, you need to create a calm and friendly atmosphere and maintain a good mood in children, as the state of the child’s nervous system affects his appetite. You should not be impatient if children eat slowly, forbid them to eat with a request to companions or adults, to constantly make comments. It distracts, irritates children and reduces their appetite.
If the child refuses any healthy dish, you should gradually accustom him to him, giving food in small portions. It is better to plant such a child with children who eat food with pleasure, and not force the child if he cannot eat the whole portion, since the recommended average rates are not designed for the individual characteristics and needs of the body. If at one feeding he did not finish his portion, do not force him to eat everything. If the child systematically eats less than normal, his body weight is poorly growing, he should be shown to the doctor. Perhaps he is unhealthy and needs a change in diet or general regimen of the day.
Often children do not eat up the food offered to them, as they get tired of acting independently. Adults should come to their aid and feed them. The second dish can be allowed the child to drink compote or jelly. This is especially necessary for those children who have little saliva, which makes chewing food difficult and leads to a long delay in its mouth. Drinking food with water should not be, as it dilutes the consistency of digestive juices. No need to teach children to eat a lot of bread with the first and even more so with the second dish (especially with cereals, pasta). Having eaten bread, they cannot completely eat a portion containing other wholesome foods.
4. Education in children of hygienic eating habits
Children are taught to wash their hands before eating, to sit correctly during meals (do not lean back, do not place your elbows and do not put them on the table), use cutlery. Preschoolers are taught to use a knife: cut meat, cucumbers, tomatoes correctly. Younger children grind food adults.
During meals, children should not rush, be distracted, play with dinner utensils, fill their mouths with food and talk at the same time, etc. The teacher teaches them to use a napkin. The bibs are put on the babies before meals, and a glass of paper napkins is put on the table for the elders.

Weekly or 1 time in 10 days, the medical officer monitors the implementation of the average daily rate of delivery of products for 1 child and, if necessary, carries out nutritional correction in the next decade. The calculation of the main food ingredients according to the results of the funded statement is carried out by the nurse once a month (they calculate the energy value, the amount of proteins, fats and carbohydrates).

YII. ORGANIZATION OF THE HARDENING SYSTEM IN PRESCHOOL INSTITUTIONS.
1. The essence of hardening
The human body is continuously exposed to various environmental influences (solar radiation, the chemical composition of atmospheric air and its physical properties, water, etc.). Of all environmental factors, the most prolonged and continuous effect on the body is exerted by air, solar radiation and water.
Adapting to the complex effects of all these external conditions, the body is able to change its heat loss. This ability is reduced mainly to an increase or decrease in the amount of blood flowing to the skin. A greater or lesser flow of blood to the skin, in turn, is due to the ability of skin capillaries to narrow or expand. This change in the lumen (diameter) of the skin capillaries is carried out by the muscles of the capillaries. In response to cold and thermal stimuli received from outside, the corresponding impulses are sent from the central nervous system to the skin capillaries through the vasomotor nerves. As a result, the blood supply to the skin either increases and it gives off more heat to the environment, or it decreases and heat transfer decreases.
The younger the child, the worse the processes of thermoregulation pass in his body, the faster under unfavorable environmental conditions he can overcool or overheat. This is because in children the surface of the skin relative to body weight (1 kg) is larger, its stratum corneum is thinner, and the lumen of the skin capillaries is wider than in adults.

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

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

It is impossible to ensure children's health without a balanced diet, which is a necessary condition for their harmonious growth, physical and psychological development, resistance to infections and other adverse environmental factors. In addition, properly organized nutrition forms cultural and hygienic skills in children, good habits, the so-called rational eating behavior, lays the foundation for a nutritional culture.

Maintaining proper nutrition is important in all age periods, however, in preschool age, the role of nutrition is especially great. There are several reasons for this. The children's body is characterized by rapid growth and development: the formation and formation of the structure of many organs and systems takes place, their functions are improved, the maturation of the brain and the development of higher nervous activity are intensively underway.

The basic principle of nutrition for preschoolers the maximum variety of their diets should serve. Only when all the main food groups are included in everyday diets - meat, fish, milk and dairy products, eggs, dietary fats, vegetables and fruits, sugar and confectionery, bread, cereals, etc. can children be provided with all the nutrients they need.

In MBDOU № 266 the principles of rational, balanced nutrition of children of early and preschool age are observed. Nutrition is carried out in accordance with the Prospective 10-day menu plan, developed on the basis of physiological requirements for nutrients and nutritional standards for preschool children, agreed and approved by Rospotrebnadzor, on the basis of which a working daily menu is compiled.

The volume of food and the output of dishes correspond to the age of the children. The diet contains fresh fruits, vegetables, juices, dairy products. The basis for cooking are decorated technological maps (based on current collections of technological standards).

Children in kindergarten are provided 5 meals a day balanced according to the daily routine. The diet for children with a 12-hour stay includes:

• breakfast;
• lunch;
• lunch;
• afternoon tea
• dinner.

Year-round artificial C-fortification ready meals. For prevention of iodine deficiency iodized salt is used in food.

Meals in kindergarten are organized in group rooms. The cooking process is carried out by qualified chefs. The entire cooking cycle is carried out on catering unitconsisting of two workshops and a pantry for food storage. The catering unit is located on the ground floor, has a separate exit and is fully equipped with equipment in accordance with regulatory requirements.

Control over the organization of catering in the DOW

Catering in MBDOU number 266 is carried out based on documents:

An important factor underlying the health and normal development of children of any age is nutrition that is adequate in quantitative and qualitative terms.

From the perspective of modern nutritional science, it is necessary compliance with the following conditions:

1. The child should receive a sufficient amount of nutrients that will provide his needs for energy and basic components (proteins, fats, carbohydrates, minerals, trace elements, vitamins).
2. Food should be varied, balanced and contain the necessary ratio of nutrition components.
3. Nutrition should advancing in advance all the processes of growth and development of the child's body, i.e. the child should not experience a lack of food and nutrients.

Most preschoolers attend kindergarten, where they receive daily age-appropriate nutrition. The home diet of such an "organized" child should complement, and not replace, the diet of kindergarten. For this purpose, a daily menu is posted in each group so that parents can familiarize themselves with it.

Quality food and proper nutrition, i.e. food culture, have a direct impact on the vital activity, growth and development of the children's body. The right attitude to food, like HLS, begins in childhood. It all depends on the adults who surround the baby.

Nutrition for children 3-7 years old should be organized in such a way as to ensure the normal growth and development of the child's body, prepare muscles, bones and the brain for a sharp increase in mental and physical stress and a change in the regime associated with the start of school.

To do this, it is important to observe a few basic principles power supply:

• Nutrition should provide the child with the necessary amount of energy for motor, mental and other activities.
• Nutrition should be balanced, contain all types of nutrients (the so-called nutrients).
• It is important that the food is varied, only this is a condition for its balance. It is necessary to take into account the individual characteristics of children, the possible intolerance of any products.
• It is necessary to observe the technology of food processing and cooking, observe the sanitary requirements for the premises where the food is cooked, the terms and conditions of storage, etc.

Mineral salts play an important role in the exchange of water in the body, the regulation of the activity of many enzymes. Minerals are divided into two groups depending on the content in the body: macrocells or mineral salts (sodium, potassium, calcium, phosphorus, magnesium, chlorides, sulfates, etc.) and microelements (iron, copper, zinc, chromium, manganese, iodine, fluorine, selenium, etc.). The content of macronutrients in the body can be up to 1 kg. Trace elements do not exceed tens or hundreds of milligrams.

The table below shows the main substances that are most important for the child’s body and their daily intake for children 3 (first digit) and 7 years old (second digit).

Table of the average daily rate of the physiological needs of the body in the main micro and macro elements

Name	Function	Source (products containing the item)
Calcium	The formation of bones and teeth, blood coagulation systems, the processes of muscle contraction and nervous excitement. Normal heart function.	Milk, kefir, fermented baked milk, yogurt, cheese, cottage cheese.	800-1100 mg
Phosphorus	Participates in the construction of bone tissue, the processes of storage and transmission of hereditary information, the conversion of energy of nutrients into energy of chemical bonds in the body. Maintains an acid-base balance in the blood.	Fish, meat, cheese, cottage cheese, cereals, legumes.	800-1650 mg
Magnesium	Synthesis of protein, nucleic acids, regulation of energy and carbohydrate-phosphorus metabolism.	Buckwheat, oatmeal, millet, green peas, carrots, beets, lettuce, parsley.	150-250 mg
Sodium and Potassium	They create conditions for the occurrence and conduct of a nerve impulse, muscle contractions and other physiological processes in the cell.	Salt is sodium. Meat, fish, cereals, potatoes, raisins, cocoa, chocolate - potassium.	Not exactly installed
Iron	Part of hemoglobin, oxygen transport by blood.	Meat, fish, eggs, liver, kidneys, legumes, millet, buckwheat, oatmeal. Quince, figs, dogwood, peaches, blueberries, rose hips, apples.	10-12 mg
Copper	It is necessary for normal blood formation and metabolism of connective tissue proteins.	Beef liver, seafood, legumes, buckwheat and oatmeal, pasta.	1 - 2 mg
Iodine	Participates in the construction of the thyroid hormone, provides physical and mental development, regulates the state of the central nervous system, cardiovascular system and liver.	Seafood (sea fish, seaweed, seaweed), iodized salt.	0.06 - 0.10 mg
Zinc	It is necessary for normal growth, development and puberty. Maintaining normal immunity, a sense of taste and smell, wound healing, assimilation of vitamin A.	Meat, pock, eggs, cheese, buckwheat and oatmeal.	5-10 mg

Vitamins

For proper growth and development, the child needs food rich in vitamins. Vitamins are organic substances with high biological activity. They are not synthesized by the human body or are not synthesized in sufficient quantities, and therefore must be ingested with food. Vitamins are indispensable nutritional factors. The content of vitamins in products is much lower than that of proteins, fats and carbohydrates, therefore constant monitoring of the sufficient content of each vitamin in the daily diet of the child is necessary.

Unlike proteins, fats and carbohydrates, vitamins cannot serve as a building material for the renewal and formation of tissues and organs of the human body, they cannot serve as a source of energy. But they are effective natural regulators of physiological and biochemical processes that ensure the course of most vital functions of the body, the work of its organs and systems.

The table below shows the main vitamins that are most important for the child’s body and their daily intake for children 3 (first digit) and 7 years old (second digit).

Table of the average daily rate of the physiological needs of the body in basic vitamins

Name	Function	Vitamin Products	Daily allowance for children 3-7 years old
B vitamins
IN 1	It is necessary for the normal functioning of the nervous system, cardiac and skeletal muscles, and organs of the gastrointestinal tract. Participates in carbohydrate metabolism.	Coarse bread, cereals, legumes (peas, beans, soybeans), liver and other offal, yeast, meat (pork, veal).	0.8 - 1.0 mg
AT 2	It supports the normal properties of the skin, mucous membranes, normal vision and blood formation.	Milk and dairy products (cheese, cottage cheese), eggs, meat (beef, veal, poultry, liver), cereals, bread.	0.9 - 1.2 mg
AT 6	It supports the normal properties of the skin, the functioning of the nervous system, blood formation.	Wheat flour, millet, liver, meat, fish, potatoes, carrots, cabbage.	0.9 - 1.3 mg
AT 12	Supports blood formation and normal functioning of the nervous system.	Meat, fish, offal, egg yolk, seafood, cheese.	1 - 1.5 mcg
PP (niacin)	The functioning of the nervous and digestive systems, the maintenance of normal skin properties.	Buckwheat, rice groats, wholemeal, legumes, meat, liver, kidneys, fish, dried mushrooms.	10-13 mg
Folic acid	Blood formation, growth and development of the body, protein and nucleic acid synthesis, prevention of liver obesity.	Coarse flour, buckwheat and oatmeal, millet, beans, cauliflower, green onion, liver, cottage cheese, cheese.	100-200 mcg
FROM	Regeneration and healing of tissues, maintaining resistance to infections and the effects of poisons. Blood formation, permeability of blood vessels.	Fruits and vegetables: rose hip, blackcurrant, sweet pepper, dill, parsley, potatoes, cabbage, cauliflower, mountain ash, apples, citrus fruits.	45-60 mg
A (retinol, retinal, retinoic acid)	It is necessary for normal growth, development of cells, tissues and organs, normal visual and sexual function, ensuring normal skin properties.	Liver of marine animals and fish, liver, butter, cream, sour cream, cheese, cottage cheese, eggs, carrots, tomatoes, apricots, green onions, lettuce, spinach.	450-500 mcg
D	Participates in the processes of calcium and phosphorus metabolism, accelerates the absorption of calcium, increases its concentration in the blood, provides deposition in the bones.	Butter, chicken eggs, liver, fat from the liver of fish and marine animals.	10-2.5 mcg
E	Antioxidant, supports the work of cells and subcellular structures.	Sunflower, corn, soybean oil, cereals, eggs.	5-10 mg

Avitaminosis (vitamin deficiency) - a pathological condition caused by the fact that the child’s body is not fully provided with one or another vitamin or its functioning in the body is impaired. The causes of vitamin deficiency are several:

• low vitamin content in daily diets due to the irrational construction of the diet,
• loss and destruction of vitamins in the process of technological processing of food products, their prolonged and improper storage, irrational cooking,
• the presence in the products of vitamins in a slightly digestible form.

But even if all of the above reasons are excluded, situations and conditions are possible when there is an increased need for vitamins. For example:

• during periods of particularly intensive growth of children and adolescents
• under special climatic conditions
• with intense physical exertion
• with intense neuropsychic stress, stressful conditions
• for infectious diseases
• when exposed to adverse environmental factors
• with diseases of the internal organs and endocrine glands

The most common form of vitamin deficiency is the subnormal supply of vitamins, when a constant vitamin content is below normal, but not below a critical level. This form occurs among practically healthy children of various ages. The main reasons for this are:

• malnutrition of pregnant women and nursing mothers
• widespread use in the nutrition of children of refined products devoid of vitamins in the production process
• loss of vitamins during prolonged and irrational storage and cooking of products
• physical inactivity associated with a significant reduction in children's energy needs: they move a little, have low appetite, and eat little.

Although this form of vitamin deficiency is not accompanied by severe clinical impairment, it significantly reduces the resistance of children to the action of infectious and toxic factors, physical and mental performance, and slows down the time of recovery from illness.

One of the main solutions to many problems that impede the harmonious development of the child's body is proper nutrition.

Diet

In accordance with the listed principles of nutrition, the child’s diet should include all the main groups of products.

Of meat lean beef or veal, chicken or turkey is preferred. Sausages, sausages and sausages are less useful. Offal is a source of protein, iron, a number of vitamins and can be used in children's nutrition.

Recommended Varieties fish: cod, pollock, hake, pike perch and other low-fat varieties. Salted fish delicacies and canned food can be irritating to the mucous membranes of the stomach and intestines, especially in preschool age. They are recommended to be included in the diet only occasionally.

Teaching materials