Research work school nutrition. Student research: Proper nutrition is the key to health. Object, subject and participants of the study
MBOU Lugansk Secondary School
Research work on the topic:
"Proper nutrition"
Supervisor:
geography teacher
and biology
Savonova A.V.
Performed:
10th grade student
Grechikhin V.A.
2015
Introduction………………………………………………………………………………2
1. Theoretical part…………………………………………………………….4
1.1. Healthy lifestyle and proper nutrition……………………………4
1.2. Proper nutrition for schoolchildren………………………………………………………..6
2. Practical part……………………………………………………………...8
2.1. Questionnaire………………………………………………………...8
2.2. Analysis of results……………………………………………………………..............8
Conclusion…………………………………………………………………………………..10
References…………………………………………………………….12
Applications……………………………………………………………………………….13
Introduction
"A man needs to eat
To stand up and to sit down.
To jump, tumble,
Sing songs, make friends, laugh,
To grow and develop
And at the same time not to get sick,
You need to eat right
From a very young age be able to"
“People beg for health from the gods,
but what is in their own power to preserve it, they do not think about it” (Democritus 460-370 BC).
Have you ever thought that a person's appearance largely depends on his state of health? Even the ancients said: “Beauty is an expression of the complete health of the body”; at any age you want to be beautiful and slim!
Nutrition Science - ancient and modern. The science of nutrition, like the art of cooking, has its own history. The first man was also the first cook. Does this mean that the art of cooking is much older than all other arts?
The choice of food and taste habits of the peoples of different countries are, to say the least, amazing. Excess weight, illness, short life expectancy - all this is a “reward” for culinary achievements. At all times, famous poets, writers, philosophers, and politicians advocated moderation in food and drink.
Currently, there is a noticeable increase in understanding that food has a significant impact on humans. It gives energy, strength, development, and when used correctly, health. It can be said with some confidence that human health depends on nutrition. Food is often the main source of most diseases, but with its help you can also get rid of long-term ailments. No matter how tempting the motley palette of food products and finished products from them is, the problems associated with food production that modern civilization has generated are also great.
Recently, fast food products, sandwiches, buns, chips, crackers, fast food, soda, etc. have gained particular popularity among schoolchildren. You can often see colorful advertisements for these products on television, in stores and in public places. They accompany people almost everywhere, both while sitting at home watching TV and on the go. However, we must not forget that many people, including children, suffer from diseases of the digestive tract.
The research work “Proper Nutrition” is aimed at studying the basics of a healthy lifestyle and proper nutrition.
Purpose of the study:prove the need for rational nutrition for schoolchildren anddetermine the rules of healthy eating.
Hypothesis Our research is based on the assumption: in order to become a healthy person, you must lead a healthy lifestyle from childhood, eat right, and follow a daily routine.
Tasks:
1. Analyze scientific information on this topic;
2. Clarify the concept of “Proper nutrition”;
3. Familiarize students with healthy and harmful products;
4. Consider the causes of poor nutrition;
5. Conduct a survey of schoolchildren;
Object of study became the student’s way of life, his diet.
Subject of study : properly selected healthy food products, schoolchildren’s daily routine and lifestyle in general.
Research base: students of grades 8-9 of the branch of MBOU Lugansk secondary school in the village. Bobrik.
1. Theoretical part
1.1. Healthy lifestyle and proper nutrition
Health is the most valuable thing we have. A person is given only one organism for his entire life. If you handle some objects carelessly, they can be replaced, but it is impossible to replace your body. Many diseases are just the result of poor nutrition. You can stay healthy if you watch your diet.
The food we eat ensures the development of tissues and cells of the body, their constant renewal, and is also a source of energy. The metabolism in our body depends entirely on the nature of our diet. Our ability to work, morbidity, physical development and growth, neuropsychological state, and life expectancy depend on what we eat. Therefore, proper nutrition and a healthy lifestyle are inseparable.
All nutrition theories try to solve one problem: the intake of sufficient amounts of carbohydrates, fats, proteins, vitamins, microelements, and minerals into the body in the correct proportions. Proper nutrition is based on adherence to the regime (optimally four meals a day with an interval of 4-5 hours between meals); maintaining the calorie intake (an average person needs 3 thousand kcal); the ratio of proteins, fats, carbohydrates (mental work - 1:0.8:3, physical activity - 1:1:5, on average - 1:1:4); satisfying the body's need for basic substances (water, trace elements, minerals, vitamins, polyunsaturated fatty acids, amino acids).
Rational nutrition (from the Latin word rationalis - “reasonable”) is physiologically complete nutrition for healthy people, taking into account their gender, age, nature of work, and climatic conditions. A balanced diet helps maintain health, resistance to harmful environmental factors, high physical and mental performance, and active longevity.
Proper healthy eating is also disease prevention. Anyone who leads a healthy lifestyle and eats right is not afraid of weather disasters, diseases, or viruses. Such people are always cheerful, active, more resilient and cheerful, and live longer.
Hippocrates also said: “Let food be your chief medicine.” And for food to become medicine, it must be natural, natural, that is, the most suitable for assimilation by another creature of nature - the human body.
Proper and systematic nutrition contributes to the preventive activity of the gastrointestinal tract. Naturally, you need to eat in moderation, without going beyond what is reasonable, since overeating can lead to the accumulation of fat in the body and cause a wide variety of diseases, as well as reduce the activity of the immune system.
In general, the most optimal diet should be considered to be one that contains meat, fish, dairy products, and is supplemented with vegetables and fruits. Raw vegetables and fruits are rightfully considered the healthiest foods, as they contain a huge amount of vitamins, strengthen the immune system, and are an excellent preventive measure for many diseases. Also, you should not neglect cereals, because they contain carbohydrates and fiber, which help cleanse the body, as well as vitamins B and E, manganese, calcium, zinc, iron, magnesium.
Food that contains a lot of carbohydrates can satisfy hunger well, but such food does not bring very much benefit. Flour products and sugar should be kept to a minimum. It is better to replace sweets and chocolate bars with honey. On the one hand, a chocolate bar gives energy to our body, lifts our mood, and causes a surge of strength and vigor. On the other hand, they contain dyes, preservatives, and vegetable fats, which contribute to the development of caries, cause obesity, allergies, nausea, and heartburn.
2.1. Proper nutrition for schoolchildren
A schoolchild should grow up healthy, physically strong, comprehensively developed and resilient. Of all the environmental factors that influence his physical and neuropsychic development, nutrition occupies a leading place. Therefore, from early childhood it is important to provide adequate and properly organized nutrition, which is the key to his health.
Any malnutrition, both quantitative and even more qualitative, negatively affects the health of children. Malnutrition is especially harmful to the body during the period of the most intensive growth of a child, which also covers school age.
Along with this, food is a “building material” necessary for the growth and development of the body. What kind of food does a student need? Those substances that are part of the organs and tissues of any organism, i.e. proteins, fats, carbohydrates, mineral salts, vitamins and water, must be in the diet in sufficient quantities and in certain proportions, since a deficiency or excess of one of them may lead to disturbances in the development of the body.
The protein content in the diet is especially important. Protein is the most important part of food; It is no coincidence that it is otherwise called protein, deriving this name from the Greek verb meaning “to take first place.” If there is a lack of it in food, the child develops weakness, lethargy, weight loss, stunted growth, and decreased resistance to disease, academic performance, and ability to work. Excess protein in a schoolchild's diet leads to metabolic disorders and decreased appetite.
Proteins are found in both animal and plant foods. Proteins found in milk, meat, fish, eggs, etc. are most similar in composition to proteins in human tissues and organs and are most beneficial for the body. Some plant foods (legumes, buckwheat, rice, potatoes, fresh cabbage) also contain proteins necessary for the growth of the body.
Vegetables contribute to better digestibility of protein and better use of it by the body. Therefore, it is advisable to serve meat and fish dishes with vegetable side dishes. Therefore, from early childhood it is necessary to accustom children to vegetable dishes.
It is also necessary to include a sufficient amount of fat in a schoolchild’s daily diet. Essential fats are found not only in the “fatty” foods we are used to – butter, sour cream, lard, etc. Meat, milk and fish are sources of hidden fats. Animal fats are less digestible than vegetable fats and do not contain fatty acids and fat-soluble vitamins that are important for the body. The norm of fat consumption for schoolchildren is 80-90 g per day, 30% of the daily diet.
Carbohydrates are also needed to replenish the body's energy reserves. The most beneficial are complex carbohydrates containing indigestible dietary fiber. The daily allowance of carbohydrates in a schoolchild’s diet is 300-400 g, of which simple carbohydrates should account for no more than 100 g.
Scientists have established that in the daily diet of students there must be certain ratios between proteins, fats and carbohydrates, namely 1: 1: 4 or 5. So, for example, if a 15-year-old child receives 75 grams of protein, then for normal absorption of food he must receive 75 grams of fat and 300-375 grams of carbohydrates.
3. Practical part
3.1. Questionnaire
In order to find out how the students of our school eat and how they generally feel about their health, I conducted a survey among students in grades 8 and 9 of the branch of the MBOU Lugansk Secondary School in the village. Bobrik. 10 people were interviewed. The text of the questionnaire is presented in the appendix.
3.2. Analysis of results
As a result of the analysis of schoolchildren's answers to the questionnaire, conclusions were drawn that are reflected in the diagram in Fig. 1.
Rice. 1. Nutritional features of students in grades 8 and 9
Analyzing the data in Fig. 1, we can conclude that the nutrition of 70% of schoolchildren for some reasons cannot be called complete. Most students in grades 8 and 9 should change their daily routine and listen to recommendations on proper nutrition in order to supplement their diet with other substances necessary for the body. It should also be noted that 10% of students need to change both their regimen and diet as quickly as possible. Only 20% of schoolchildren in grades 8 and 9 eat well and are conscious of their own health.
Based on the results of the survey, I concluded that in grades 8 and 9, children are unconscious of their own health. Many of them need to listen to recommendations on proper nutrition.
At the end of the survey, I offered the children simple ways to eat healthy and properly:
1. Follow your diet! Eating at certain hours improves the functioning of the digestive system.
2. Eat a varied diet! A variety of nutrients and vitamins ensures a balanced supply of essential substances to your body.
3. Chew your food thoroughly! Chewing prepares food to pass through the gastrointestinal tract. Grinded food is easier to digest.
4. Don't overeat! The digestive system cannot cope with excess food; food undergoes fermentation and rotting, the body is poisoned.
5. Take your time while eating! The duration of the meal should be at least 20 minutes with one dish and 30–40 with two. This way satiety is achieved without overeating.
The rules for healthy eating are presented in more detail in the appendix.
Conclusion.
Healthy nutrition is one of the foundations of a healthy lifestyle. Leading a healthy lifestyle means constantly following the rules of maintaining and strengthening health: keeping clean, eating right, combining work and rest, moving a lot, not having bad habits.
Follow the rules of a healthy diet and you will feel great and remember that failure to follow the rules of a balanced diet is one of the main reasons for the development of diseases of the digestive organs.
Applications
Questionnaire
Instructions: “After carefully reading each question, choose one of three (two) answers that is typical for you. Discuss the results with your parents."
1. How many times a day do you eat?
1) 3-5 times,
2) 1-2 times,
3) 7-8 times as much as I want.
2. Do you have breakfast at home before leaving for school?
1) yes, every day,
2) sometimes I don’t have time,
3) I don’t eat breakfast.
3. What will you choose from the assortment at the buffet for a quick breakfast during recess?
1) bun with compote,
2) sausage baked in dough,
3) crackers or chips.
4. Do you eat at night?
1) a glass of kefir or milk,
2) milk porridge or tea with cookies (sandwich),
3) meat (sausage) with side dish.
5. Do you eat fresh vegetables?
1) always, constantly,
2) rarely, in tasty salads,
3) I don’t use it.
6. How often do you have fruit on your table?
1) every day,
2) 2 – 3 times a week,
3) rarely.
7. Do you eat onions, garlic, parsley, dill?
1) I use everything daily in small quantities,
2) I eat sometimes when forced,
3) I never eat onions and garlic.
8. Do you eat dairy and fermented milk products?
1) daily,
2) 1-2 times a week,
3) I don’t use it.
9. What kind of bread do you prefer?
1) rye or bran bread,
2) gray bread,
3) bakery products made from premium flour.
10. Fish dishes in the diet include:
1) 2 or more times a week,
2) 1-2 times a month,
3) I don’t use it.
11. What drinks do you prefer?
1) juice, compote, jelly;
2) tea, coffee;
3) carbonated.
12. Side dishes in your diet include:
1) from different cereals,
2) mostly mashed potatoes,
3) pasta.
13. Do you like sweets?
1) all treats are “carriers of empty calories”, so I consume them in moderation,
2) I often consume cakes, cookies, ice cream,
3) I can immediately eat 0.5 kg of sweets.
14. Do you often give preference to:
1) lean, boiled or steamed food,
2) fried and fatty foods,
3) pickled, smoked.
15. Does your diet vary during the week with a variety of dishes?
1) yes,
2) no.
If you score from 15 to 21 points, you are conscious of your own health, because the body receives a variety of nutritional components with bioactive substances preserved in them. And this is important for any full-fledged activity. And everything is fine with your regime! Well done!
If you score from 22 to 28 points, your diet cannot be considered complete for several reasons, but if you listen to the recommendations, your diet will be replenished with other substances necessary for the body.
If you scored 29 – 44 points, you need to think about your nutrition, both about your regime and your diet. The sooner you do this, the fewer problems you will have with excess weight, nervous diseases, diseases of the gastrointestinal tract, and various skin rashes!
Healthy eating rules for schoolchildren
The recommendations of the World Health Organization are based on the traffic light principle:
Green light- food without restrictions is wholemeal bread, whole grains and at least 400 g per day of vegetables and fruits.
yellow light- meat, fish, dairy products - only low-fat and in smaller quantities than “green” products.
Red light- These are the foods you need to be careful of: sugar, butter, confectionery. The less often you consume such products, the better.
Rule one: Breakfast is a must! Forget about cereal with milk or juice, it is better to spend 2 minutes more time, but make 2 sandwiches from whole grain bread with cheese, herbs, cottage cheese or chicken. There will be enough protein until lunch.
Rule two: To school you need to take a small bottle of mineral water and a couple of apples or a banana with you. The potassium contained in bananas perfectly relieves fatigue. This is very useful for those schoolchildren who spent too much time in front of the computer in the evening and, of course, did not get enough sleep.
Third rule: If the school does not provide meals for children, then you can give the child a sandwich with him. Wrap it in foil to avoid crumbs among the sheets of textbooks and notebooks.
Rule four, for primary schoolchildren: take advantage of the fact that the state provides you with milk, drink it. Calcium for children's teeth and bones is just what the doctor ordered!
Rule five: In the school cafeteria you can buy juice, a pie or a bun, but definitely not chips, soda or French fries. You won't get enough of these things, but they will whet your appetite.
Rule six: Snacking isn't as bad as you might think. But you need to snack wisely. Chocolate, of course, will give you energy, but only for a short time, and the benefits from it will be much less than the harm. But a big apple is much more appropriate as a snack.
Rule seven, connected not with what to eat, but with how to eat: don’t eat on the run. Sit at a table in the school cafeteria and spend the entire break eating breakfast. And, of course, be sure to wash your hands before eating.
Rule eight: upon returning from school, a hot lunch is required. This should become an axiom for a student of any grade.
Rule nine: Do not overuse semi-finished products. Dumplings may be much easier to prepare than, say, an omelet, but they are not comparable in terms of benefits for the body. Soups, hot dishes, side dishes - all this should be present in the student’s diet.
Rule ten: an abundance of vegetables and fruits is an indispensable condition for a student’s healthy diet. Choose fruits that are in season and teach your child that they must be eaten.
Research work “Rational nutrition of schoolchildren” Completed by: 4th grade student of the municipal educational institution “Ovechkinsky secondary school of the Zavyalovsky district of the Altai Territory” Natalya Krats Supervisor: primary school teacher Elena Aleksandrovna Yakovenko 2010
The most precious thing a person has is health. Only a healthy, comprehensively developed, educated person is capable of being a true creator of his own destiny and the destiny of his country. Purpose of work: Collection of necessary information in the field of preserving and promoting health Objectives: 1) Developing the ability to work with additional material. 2) Determining the role of rational nutrition in a healthy lifestyle. 3) Raising interest in a healthy lifestyle. Subject of research: healthy lifestyle. Object of study: rational nutrition of schoolchildren. Practical significance: every student can open a job and get acquainted with balanced nutrition.
“People ask the gods for health, but they don’t think about what is in their own power to preserve it.” Democritus. BC e.
Balanced nutrition is an important component of a healthy lifestyle. It ensures proper growth and formation of the body, helps maintain health, high performance and prolong life. Mastering school programs requires students to have high mental activity. A little person who joins the general system of knowledge not only does hard work, but also grows and develops, and for all this he must receive adequate nutrition.
Along with the main components of food - carbohydrates, fats and proteins - in the nutrition of schoolchildren it is necessary to provide for timely and complete replenishment of the body's needs for vitamins, microelements, biological fibers and water. Due to high mental activity and growth, schoolchildren's needs for vitamins and microelements are noticeably increased.
A lack of vitamins in food can lead to various diseases, referred to as vitamin deficiency, in which growth processes are disrupted, memory deteriorates and performance decreases. Vitamins should be consumed in strictly defined quantities. Consumption of a number of vitamins in large doses is just as undesirable as their lack of food.
Healthy eating is great learning! Occupational diseases of students - cholecystitis, pancreatitis, gastritis, gastric ulcer. Factors contributing to these diseases: Eating hastily; Dry food; Eating with long breaks; Eating smoked, fried, spicy, hot and cold foods; Chewing gum; Drinking alcohol, smoking.
Always oftensometimesnever How often do you eat vegetables and fruits? 6 people 3 people a __ __ Do you eat foods that contain chemicals? __ __ 9 people - Do you take any medications containing vitamins? 4 people a 4 people a 1 person – Do you have breakfast at home before school? 4 people and 1 person 3 people 1 person Meals for 4th grade students (9 people)
Popular wisdom Like food, so does life. Eat right - and you don't need medicine. Lunch without vegetables is a holiday without music. Greens on the table mean health for a hundred years. Buckwheat porridge is our mother. Onion - from seven ailments. Onion and bath rule everything. Bread and cabbage will not let a dashing person pass. Carrots add blood. Lemon juice is a juice of blessing. He who eats grapes drinks the condensed sun. The most accurate clock is the stomach. Shorten dinner - prolong life. Don't go to bed full - you'll wake up healthy. Eat your fill, work until you sweat. He who is greedy for food will end up in trouble. Eat fish and your legs will be quick. There are a thousand delicacies, but only one health.
Recommendations In nutrition, everything should be in moderation; Food should be varied; Food should be warm; Chew food thoroughly; There are vegetables and fruits; Eat 3-4 times a day; Don't eat before bed; Do not eat smoked, fried or spicy foods; Do not eat dry; Eat less sweets; Do not snack on chips, crackers, etc.;
References: S.N. Zagotova “Valeology. Schoolchildren's reference book." Rostov-on-Don, 1999 - p. 17 M.M. Bezrukikh, T.A. Filippova Conversation about proper nutrition." Moscow, 2002. V.V. Balabanova “Biology, ecology, healthy lifestyle.” Volgograd. “Teacher”, 2004 A.M. Prokhorov “New encyclopedic illustrated dictionary”. Moscow, 2001
Appendix Rational nutrition Rational nutrition is an important component of a healthy lifestyle. It ensures proper growth and formation of the body, helps maintain health, high performance and prolong life. Mastering school programs requires students to have high mental activity. A small person who joins the general system of knowledge not only does hard work, but also grows, develops, and for all this he must receive adequate nutrition
Intense mental activity is associated with significant energy expenditure. In humans, the brain makes up 2% of the total body weight and consumes approximately 20% of the total energy expended by the body at rest. In this case, the supply of nutrients to the brain is replenished due to the breakdown of glucose. A decrease in the content of glucose and oxygen in arterial blood below a certain level leads to a decrease in the intensity of cellular respiration and disruption of brain functions. This may be one of the reasons for a decrease in mental performance and a deterioration in the perception of educational material by students if the working day and meals at school are not organized correctly.
To prevent such undesirable developments, you should switch to “fractional” intake of carbohydrates, distributing most of their daily dose into intermediate meals during the school day (this could be fruit or specially prepared carbohydrate drinks, tea, coffee, various buns, cookies, sweets, etc.), which will ensure a constant supply of fresh portions of glucose into the blood and will stimulate increased mental activity in schoolchildren. It should be noted that rational nutrition of schoolchildren is not limited to “fractional” consumption of carbohydrates. Proper nutrition should ensure that the body receives all the necessary substances: carbohydrates, fats, proteins, vitamins and microelements in the right quantities and in the right proportions.
In addition to simple sugars, which include glucose, complex forms of carbohydrates, such as starch, dextrins, fiber, etc., also enter the body with food. The total amount of carbohydrates required by schoolchildren for one day is from 300 to 400 g, or on average about 10 g of carbohydrates per 1 kg of body weight. The relative share of carbohydrates in the total energy expenditure of the body provided by food reaches % in schoolchildren. The second most important food component needed to meet the energy needs of schoolchildren is fats. They account for 20% to 30% of total daily energy expenditure. But fats are used not only for energy purposes, they are also a necessary element in the construction of cell membranes, enzymes and hormones, and serve as a medium for the dissolution of vitamins A, D, E, K.
Another important component of food is proteins. Their share in the daily diet of schoolchildren usually accounts for no more than 10-12% of the total amount of energy obtained from food. But the main purpose of proteins is not limited to meeting energy needs. Proteins are the main building material of our body, necessary for the growth and maintenance of the most important organs and tissues. With proper nutrition, schoolchildren should receive a set of amino acids that are part of proteins, since their lack in food leads to a weakening of the most important functions of the body and the development of painful conditions. To ensure the supply of amino acids in the required quantities and optimal ratios, the student’s food should be varied and contain proteins of both animal and plant origin. The main sources of protein in human nutrition are meat, milk, eggs, fish, as well as beans, nuts, grains and some vegetables. Proteins of animal origin are more useful for the growing body of schoolchildren, since the amino acid composition better meets its metabolic requirements.
Along with the main components of food - carbohydrates, fats and proteins - in the nutrition of schoolchildren it is necessary to provide for timely and complete replenishment of the body's needs for vitamins, microelements, biological fibers and water. Due to high mental activity and growth, schoolchildren's needs for vitamins and microelements are noticeably increased. A lack of vitamins in food can lead to various diseases, referred to as vitamin deficiency, in which growth processes are disrupted, memory deteriorates and performance decreases. Vitamins should be consumed in strictly defined quantities. Consumption of a number of vitamins in large doses is just as undesirable as their lack of food.
A special issue in the nutrition of schoolchildren is the use of so-called food additives in food preparation, which include preservatives (antimicrobial agents), antioxidants (antioxidants), mixers, stabilizers and dyes. These substances are added to food to give it the necessary consistency, taste and smell. But they are never consumed separately and are not an integral part of food. Many of the currently used food additives, such as salt, vinegar, gelatin, pepper, have been used for many centuries, they are known to everyone, and no one doubts their safety in cooking. In this area, dramatic changes for the better can only be achieved through the industrial preparation of standardized school breakfasts, as well as special foods and drinks that meet the requirements of modern science of human nutrition.
1.2. Healthy eating is great learning! Food is a source of energy for humans, and its excess or deficiency is a problem. You need to learn from a young age to maintain the “golden” mean, avoiding overeating or undereating, otherwise you can develop serious illnesses. You must live in harmony with yourself and with the products around you! Pain is the body’s “signal” about a possible disease, and if you neglect this, then after a while you can get many serious chronic diseases. Occupational diseases of students - cholecystitis, pancreatitis, gastritis, gastric ulcer. Factors contributing to these diseases: Eating hastily; Dry food; Eating with long breaks; Eating smoked, fried, spicy, hot, cold food; Chewing gum; Drinking alcohol, smoking.
City conference of junior schoolchildren"Opening"
Section "Valeologist"and I»
Correct 
nutrition -
guarantee of health
Kogalym, 2015
Introduction 3
Chapter 1. Healthy eating is the basis of life 4
1.1. Formation of a healthy lifestyle 4
1.2. The role of vitamins in the nutrition of schoolchildren 4
1.3. Calorie content of food 5
1.4. Do you need morning breakfast 5
1.5. Food Pyramid 6
Chapter 2. Catering in the school canteen 6
2.1. The key to successful studies is proper nutrition 6
2.2. Meals for students of MAOU Secondary School No. 7, building 2, in school canteen 6
Chapter 3. Our research 7
3.1. Questioning schoolchildren on nutrition 7
3.2. Research on a popular product among schoolchildren – chips 8
3.3. Testing food products for the presence of nitrates 8
Conclusion 8
List of sources of information and Internet resources 9
Appendix 10
Introduction
“Health is worth more than gold,” said the English poet and playwright William Shakespeare. Our health is the most valuable thing we have. WITH Statistics show that by the end of school, most children have chronic diseases caused by poor nutrition.
One of the main conditions for the normal development of a schoolchild is proper nutrition. Extremely important internal changes occur in the child’s body (the nervous, endocrine, lymphatic, respiratory, immune and other systems are formed) . Schoolchildren spend most of their time at school, doing hard work - obtaining and assimilating knowledge in school subjects, and at the same time they grow and develop, therefore they must eat well, since nutrition ensures the formation of the body and helps maintain health.
During the preparation of this work and the survey of students, we found out that there is a problem in organizing a proper diet. A schoolchild’s “working day” does not always begin with breakfast; often children simply snack on chips, crackers, and buns, washed down with soda. As a result of poor nutrition, health deteriorates. And then we thought about the importance of nutrition for schoolchildren, are the chips beloved by children really “scary”, do the fruits and vegetables that we eat in the school cafeteria contain nitrates? How caloric is the food in our canteen?
Relevance of our work: due to the need to analyze the importance of proper nutrition in maintaining the health of schoolchildren. Through this work, we will try to develop recommendations for rational nutrition for schoolchildren. Purpose of the study: find out the need for proper nutrition for school-age children.
Tasks:
Study information in sources on this topic;
Learn about the role of vitamins and what “calorie content of food” and “nutrition pyramid” are;
Study the role of morning breakfast and its importance for schoolchildren;
Find out whether chips are harmful to our health;
Conduct a survey among students;
Meet with the school medical worker and the head of the school canteen;
Draw conclusions based on the knowledge gained.
Research hypothesis: We assume that if we eat right, we will get sick less.
Object of study : Human. Subject of study : proper nutrition
Research methods : reading and analyzing literature on the topic; survey of schoolchildren;
conversation with a medical worker and the head of the school canteen; studying the menu
school cafeteria; research of products: chips, fruits and vegetables; analysis
research results, photographing the results of the work.
ChapterI. Healthy eating is the basis of life
1.1. Formation of a healthy diet
The most important stage in a person’s life is childhood, when the foundation of his entire destiny and his health is laid. School age is a period of development of the human body, in which the formation of bone tissue, the musculoskeletal system and other important organs is completed. That's why it's so important to have a balanced diet. A schoolchild's menu must include foods containing not only proteins, fats and carbohydrates, but also essential vitamins, minerals and trace elements. A modern schoolchild, according to nutritionists, should eat at least four times a day, and there must certainly be a hot dish for breakfast, lunch, and dinner. The correct ratio of carbohydrates, fats and proteins is the basis of a healthy diet (Appendix 1). The school canteen provides schoolchildren with hot meals. But, unfortunately, outside of school, schoolchildren, especially children of primary school age, not knowing or understanding the huge range of food products, are exposed to the dangerous influence of low-quality food. Healthy nutrition is nutrition that ensures growth, normal development and vital activity of a person, contributing to the strengthening of his health and the prevention of diseases.
1.2. The role of vitamins innutrition
The student’s body will grow and develop well if it receives the proper complex of vitamins. Vitamins (from the Latin “vita” - life), a group of organic compounds of diverse chemical nature, necessary for the nutrition of humans, animals and other organisms in minute quantities compared to the main nutrients (proteins, fats, carbohydrates and salts), but of great importance for normal metabolism and vital functions. Without vitamins, it is absolutely impossible to ensure full health. Many vitamins are quickly destroyed and do not accumulate in the body in the required quantities, so a person needs a constant supply of them with food. Of the 30 known and studied vitamins, about 20 of them are involved in ensuring human health (Appendix 2). They contribute to the proper growth and development of the child, participate in all metabolic processes, increase the body’s endurance and resistance to diseases. A lack of vitamins in food can lead to various diseases, such as vitamin deficiency, in which growth processes are disrupted, memory deteriorates and performance decreases. A person becomes irritable, quickly gets tired, and his appetite decreases. Consumption of a number of vitamins in large doses is just as undesirable as their lack of food.
1.3. Calorie contentfood
You can often hear the words “high-calorie product” or “low-calorie product” from adults. We wanted to figure out what the word “calorie content” means.
Under calorie content, or energy value, food refers to the amount of energy that the body receives when it is fully absorbed. The calorie content of food is expressed in calories (cal) or kilocalories (kcal). Each of us should receive as much energy as we expend during the day, i.e. Energy balance must be maintained in the body. Daily calorie intake depends on age, gender and activity, so it varies. The calorie content of a schoolchild's diet should be as follows: 7-10 years - 2400 kcal; 14-17 years old – 2600-3000 kcal; if a child plays sports, he should receive 300-500 kcal more. Anyone who wants to lead a healthy lifestyle needs to know the daily calorie intake and the ratio of proteins, fats and carbohydrates.
1.4. Is morning breakfast necessary?
There is a wise saying among people: “Eat breakfast yourself, share lunch with a friend, and give dinner to your enemy!” The explanatory dictionary of the Russian language by S.I. Ozhegov gives the following definition: “Breakfast is the first meal of the day, morning meal; food prepared for the morning meal." Scientists have come to the conclusion: children who receive a nutritious breakfast develop better, are more successful in school, and are less likely to have illnesses and anxiety attacks. Breakfast affects performance, turning out to be real “brain food” for children. It has been found that certain foods can stimulate mental activity. For breakfast, it is better for a schoolchild to eat porridge, eggs or casserole. A hungry schoolchild who has had a dry snack gets tired faster and studies worse. You can drink breakfast with tea, milk, kefir or cocoa. Experts believe that a child's breakfast should consist of three main elements: fruits, grains and dairy products. Fruits - it is a source of vitamins that support immunity. Dairy products - milk, yogurt, cottage cheese, cheese - are an irreplaceable source of calcium, which is so necessary for the child’s body.
1.5. Pyramidnutrition
Nutrition is an integral part of our lives, and it is only natural that there are laws regulating proper nutrition. Food should be varied, and, of course, age, national traditions and place of residence must be taken into account. In general, these recommendations boil down to the food pyramid recommended by the World Health Organization. The food pyramid is a diagrammatic representation of the principles of healthy eating developed by nutritionists. At the base of this pyramid are physical activity and adequate fluid intake. Products located at the bottom of the pyramid should be eaten as often as possible, respectively, those located at the top should be excluded from the diet or consumed in limited quantities (Appendix 2).
ChapterII. Organizing healthy nutrition in the school canteen
2.1. Correctfood - good study
Food is a source of energy for humans. You need to learn from a young age to maintain the “golden” mean, avoiding overeating or undereating, otherwise you can develop serious illnesses. Frequent diseases of students are cholecystitis, pancreatitis, gastritis, and gastric ulcer. Factors contributing to these diseases: hasty and dry food; eating with long breaks; eating smoked, fried, spicy, hot, cold food; chewing gum. The lack of stable hot food increases the risk of stomach and intestinal diseases in children much higher than in adults. Lack of nutrients causes in schoolchildren: loss of attention, weakness and fatigue, deterioration of memory and brain function, and easy access to viral infectious diseases. In a conversation with the school’s medical worker, we found out that 16% of students already have digestive diseases. To ensure that this percentage does not increase by the end of school, you need to properly organize your nutrition. If students do not eat properly, they will not be able to study well and achieve athletic and academic excellence. No less important than the classroom in school life is the organization of meals through the school canteen.
2.2. Meals for students of MAOU Secondary School No. 7, Building 2, in the school cafeteria
In our school canteen, 237 students in grades 1-9 and 11 receive hot meals. 47 students from large and low-income families enjoy discounted meals. Hot meal coverage is 100%. The dining room allows you to organize hot breakfasts and lunches and is designed for 80 seats. To ensure that all students receive hot meals, the school canteen operates according to a schedule. A number of employees are involved in the organization of catering at the school. They are responsible for the preparation of tasty food made in accordance with all technologies and the organized consumption of cooked food. To prevent vitamin deficiency and ARVI in schoolchildren, ascorbic acid and rosehip decoction are used in the diet. The atmosphere of warmth and homeliness in our dining room is extremely pleasant. The canteen staff always greets children with a smile. Therefore, children enjoy visiting the school canteen.
When compiling the school breakfast menu, the norms and calorie content of food are taken into account. Vitamins are an essential part of food, just like proteins, fats, carbohydrates and mineral salts. The more varied the food, the better the body is provided with the necessary substances and the higher the degree of absorption of food. What is the menu in our school canteen? What is the calorie content of breakfast? Do the meals that schoolchildren eat contain the required amount of proteins, fats and carbohydrates? We addressed these questions to the head of the school canteen. She told us about how a subsidized cyclical menu for schoolchildren was developed. We did not set out to examine the entire menu; we were interested in which days the caloric content of food was the highest and lowest, which foods from the school menu contained more and less proteins, fats and carbohydrates (Appendix). After a brief analysis of the school menu, we found out that it is varied and contains proteins, fats and carbohydrates vital for a growing body. All products contain minerals and vitamins. Considering that at breakfast it is necessary to receive 20-25% of calories from the daily norm, the calorie content of breakfast for students should be 800 kcal, unfortunately, in our canteen this norm is not maintained and on average for a 12-day period it is in the menu for age groups 7-10 years - 454 kcal. The menu for age groups 11-17 years old is 462 kcal. For students in the preferential category – 711 kcal.
To make students' meals in the school canteen balanced and nutritious, additional funds are needed. Lately there has been talk about increasing parental fees for meals.
ChapterIII. Our research
3.1. Questioning schoolchildren on nutrition issues
We conducted a survey of students in grades 5-7 and 11 on the topic “Your attitude to nutrition.” 70 students took part in the survey. Of these: 5D – 18; 6 E-15, 7 D - 20; 11D -17 students. The results of the survey (Appendix 5) showed that 33% of respondents love “junk food” (chips, crackers, soda). 89% eat foods that contain chemicals. 66% of respondents do not eat breakfast in the morning or do it sometimes. Almost 50% do not eat iodine-rich seaweed, which is important for mental development. 48% occasionally eat fish, and 15% do not eat it at all. 57% drink carbonated drinks regularly or often. 61% do not or rarely eat porridge. What was pleasing about the survey was that 79% often consume foods high in vitamins (fruits, vegetables). 54% take medications containing vitamins. Many of the respondents prefer dairy and meat products. The survey statistics are disappointing. In most cases, children do not eat entirely correctly, not receiving all the nutrients and microelements. Poor nutrition contributes to the development of chronic diseases, fatigue, and decreased performance. Eating “junk food” leads to the accumulation of harmful substances in the body. If this continues in the future, the majority may develop various pathologies.
3.2. A study of a popular product among schoolchildren - chips
We found out that chips are one of the most popular foods among schoolchildren. To find out whether they are healthy or harmful, we conducted a study of chips from 5 manufacturers (Appendix). During this work, we found out that chips contain many dangerous additives that can affect health (Appendix). After conducting a study, we concluded that chips are harmful to health.
3.3. Research on healthy foods - vegetables and fruits
We conducted a study on the presence of nitrates in some fruits and vegetables that were used to prepare dishes from the school menu in our canteen. No nitrates were found in all samples taken (Appendix).
Conclusion
Having studied the daily food ration of schoolchildren, we found out that 237 students receive hot meals every day. A fairly large percentage of students eat incorrectly, many do not follow a diet, as a result of which the percentage of students with diseases of the digestive system may increase. An analysis of the nutritional status at school shows that students’ diets contain small quantities of foods necessary for health: cottage cheese, milk. I was pleased that the school cafeteria does not sell harmful products: chips, kirieshki, carbonated drinks, which negatively affect health. We will bring the results of the study to the attention of students, parents, and school teachers. We would like to give students and parents a number of practical tips and specific recommendations, the implementation of which will help them maintain their health (Appendix). We will conduct educational work among schoolchildren to promote proper nutrition and an active lifestyle in order to improve their health. (We developed and conducted classes in elementary schools “Proper nutrition is the basis of health”; based on the results of the research, we created a stand about healthy and rational nutrition). Having identified the need for proper nutrition for school-age children, we believe that we have achieved the goals of our work. The hypothesis that if you eat right, you will get less sick was confirmed.
Always remember that health is in our hands, and proper healthy nutrition is the key to our longevity. Be healthy!
List sources of information and Internet resources
Nutritionist advice: healthy eating for schoolchildren. silver- studio.com.ua›…znat/sovety…shkolnikov.html Proper nutrition for schoolchildren is the basis of health...
zid.com.ua›rus_creativework…shkolnykov…zdorovya-y…
Ozhegov's Dictionary - Wikipedia ru.wikipedia.org›Ozhegov's Dictionary
Borovskaya E. “Healthy nutrition for schoolchildren” “Eksmo” 2010
I. Melkov “Rational nutrition of school-age children” M. “Enlightenment” 2009
Annex 1
Squirrels - the main building material for our body. Protein consists of muscles, internal organs, the circulatory system, the immune system, skin, hair, and nails. The best sources of protein are fish, chicken, turkey, lean meat, low-fat dairy products, nuts, whey products, and egg whites.
Fats - the most powerful source of energy. In addition, fat deposits protect the body from heat loss and bruises, and the fat capsules of the internal organs serve as support and protection from mechanical damage. The source of fat is animal fats and vegetable oils, as well as meat, fish, eggs, milk and dairy products. Fats improve the taste of food and make you feel full.
Carbohydrates– the main source of energy. The body receives approximately 60% of its energy from carbohydrates, the rest from proteins and fats. Sugar, honey, cookies, cereals, pasta, bread, pastries and cakes, ice cream, candy - these are products that contain carbohydrates.
Appendix 2
Vitamins.
| Name vitamin A | What is the benefit vitamin A? | Symptoms from a lack of vitamin in the body | What products contain |
| Vitamin A | There is an exchange of proteins, the growth and formation of bones and teeth, and skin renewal processes. | Cracked lips appear, twilight vision disorder - “night blindness”, development of chronic sinusitis, bronchitis, tracheitis. | Carrots, peppers, peaches, apples, apricots, rose hips, fish oil, liver, eggs, milk. |
| Most common forms vitamin B – these are: B1, B2, B3 B5, B6, B7, B9, B12. | Ensures the normal functioning of the brain and nervous system, and also participates in the formation of blood. | Lack of appetite, fatigue, peeling skin, conjunctivitis, anemia (anemia), muscle pain, nervous system disorder. | Liver, egg yolk, dairy products, oats, rolled oats, buckwheat, cottage cheese, cheese, meat, fish |
| Vitamin WITH | Stimulates growth, promotes the absorption of carbohydrates, increases the body's resistance to infections, normalizes cholesterol levels in the blood, and promotes the absorption of iron from food. | Changes in the central nervous system and skin, sleep disturbances, rapid irritability, muscle pain, increased bleeding from the gums. Scurvy. | Rose hips, sea buckthorn, black currants, all fruits and vegetables. |
| Vitamin E | Promotes the absorption of proteins and fats, participates in the processes of tissue respiration, affects the functioning of the brain, blood, nerves, muscles, improves wound healing, and delays aging. | Anemia (anemia), weak reflexes, poor coordination of movements, disruption of the vestibular apparatus, and the likelihood of injury increases. | Cereals and legumes, cabbage, tomatoes, lettuce, peas, spinach, parsley tops, rose hips, meat, eggs, milk, beef liver. |
| Vitamin RR | Participates in protein metabolism, regulates higher nervous activity and the functions of the digestive organs. Used for the prevention and treatment of gastrointestinal diseases, non-healing wounds and ulcers. | Lethargy, apathy, fatigue, dizziness, irritability, insomnia, weight loss. | Meat, liver, kidneys, eggs, milk, wholemeal bread products, cereals (especially buckwheat), legumes, mushrooms. |
Appendix 3
Food pyramid.
The base of the pyramid is three product groups: vegetables(3-5 servings) and fruits(2-4 servings), whole grain products - whole grain bread, brown rice, whole grain pasta, porridge (6-11 servings). Also in this group are vegetable fats containing polyunsaturated fatty acids (olive, sunflower, rapeseed and other oils). These foods should be consumed at every meal.
Milk and dairy products, yoghurts, cheese, etc. People with lactose intolerance should replace dairy products with products containing calcium and vitamin D3. We consume 2-3 servings per day.
At the very top of the pyramid are foods whose consumption should be reduced. These include animal fats found in red meats ( pork, beef) and butter, as well as foods high in so-called “fast carbohydrates”: white flour products (bread and baked goods, pasta), refined rice, carbonated drinks, sweets. Recently, the latter group began to include potato due to its high starch content.
The consumption of these products should be reduced or, if possible, completely eliminated from the diet.
Appendix 4
Studying the menu in the school cafeteria
In a conversation with the head of the school canteen, we found out that the subsidized cyclical menu is designed for age groups 7-10 years; 11-17 years old and for students in the preferential category. The layout is done for 12 days. In addition to the listed dishes, the menu indicates how much protein, fat and carbohydrates the dishes contain. Minerals and vitamins are also listed. Energy value is expressed in kilocalories. The most calorie-dense meals on the menu for age groups 7-10 years were the days when children received: beef meatballs (192 kcal), boiled pasta (135 kcal), coffee drink (116 kcal) and rye-wheat bread enriched with nutrients ( 88 kcal). Total – 531 kcal. The lowest-calorie day was when children received: sausages, meat products baked in dough (200 kcal), a drink made from rose hips (100 kcal) and fresh fruit (47 kcal). Total – 365 kcal.
The most calorie-dense meals on the menu for age groups 11-17 years old were the days when children received: milk semolina porridge with butter (288 kcal), cocoa with milk (190 kcal) and rye-wheat bread enriched with nutrients (88 kcal). Total – 566 kcal. The lowest calorie day was when students received the same foods as the age group 7-10 years (365 kcal).
For students in the preferential category, the most high-calorie meals on the menu turned out to be the day when schoolchildren received: “Ryzhik” salad (216.23 kcal); soup – homemade noodles (170 kcal); zrazy, chopped with butter (122 kcal); boiled pasta (117 kcal); drink made from rose hips (100 kcal) and rye-wheat bread enriched with nutrients (177 kcal). Total – 902.23 kcal. The lowest calorie day was when children received: Siberian borscht (50 kcal); fish stewed in tomato with vegetables (109 kcal); boiled rice (139 kcal); orange drink (106 kcal) and rye-wheat bread enriched with nutrients (177 kcal). Total – 581 kcal.
Analyzing the school menu, we found out that liver pancakes with butter have the largest amount of proteins - 13.94 g. And the largest amount of fat was contained in boiled sausage with butter - 15.6 g. Milk rice porridge with butter contains the largest amount of carbohydrates - 51.6 g. The least proteins were contained in drinks: cherry, apple, orange and tea with sugar (0.2 g). The least amount of fat is found in rye-wheat bread enriched with nutrients (0.3 g). Fats were absent in tea with sugar, orange drink and tea with lemon. Boiled sausage with butter turned out to have the least amount of carbohydrates.
Our booth for organizing healthy nutrition
Appendix 5
Questioning of schoolchildren
| constantly | ||||
| How often do you eat vegetables and fruits? | ||||
| Do you eat foods that contain chemicals? | ||||
| Do you take medications containing vitamins? | ||||
| Do you have breakfast at home before classes? | ||||
| Do you eat seaweed? | ||||
| How often do you eat chips and crackers? | ||||
| Do you eat dairy products? | ||||
| Do you eat fish? | ||||
| Do you eat meat products? | ||||
| Do you eat porridge? | ||||
| Do you drink carbonated drinks? | ||||
| When buying products in a store, do you read what they contain? | ||||
| How often do you experience stomach discomfort or indigestion? |
Appendix 6
Photo report on chips research
Photo 1. Let's start studying chips. Photo 2. Describing the contents...
Photo 3. Samples are ready for testing!Photo 4.Determination of fat content
Photo 5. Samples checked... Photo 6. Test result...
Photo 7. The lowest fat sample... Photo 8. Test for starch content.
Photo 9. Meeting with the school medical worker. Photo 10. Drawing conclusions.
Appendix 7
Testing vegetables and fruits for nitrate content
Photo 11. Products are prepared. Photo 12. Nitrate - test for determining nitrates
Photo 13. Researching food products
Photo 14. Testing products for nitrate content
Photo 15. Testing products for nitrate content
Photo 16. Nitrate content does not exceed permissible standards!
Photo 17. Nitrate content does not exceed permissible standards!
Photo 18. Nitrate determination table. Photo 19. Results of testing for
nitrates...
Everything in nutrition should be in moderation:
Food should be varied;
Food should be warm;
Chew food thoroughly;
There are vegetables and fruits;
Eat 3-4 times a day;
Don't eat before bed;
Do not eat smoked, fried or spicy foods;
Do not eat dry;
Eat less sweets;
Start your day with a nutritious breakfast;
It is advisable for a child to eat fish 1-2 times a week;
Healthy Nutrition suggests milk and water as the most suitable drinks for schoolchildren - since they do not damage their teeth;
Do not snack on chips, crackers or drink carbonated drinks.
Goal: to study material about proper nutrition. Tasks: View the material on the Internet; View material on the Internet; go to the library; go to the library; view notes on proper nutrition in newspapers and magazines; view notes on proper nutrition in newspapers and magazines; systematize the material; systematize the material; write a paper; write a paper; make slides; make slides; make a presentation of your work make a presentation of your work
Interesting facts The German philosopher Arthur Schopenhauer once said: “Nine-tenths of our happiness depends on how healthy a lifestyle we lead.” The German philosopher Arthur Schopenhauer once said: “Nine-tenths of our happiness depends on how healthy a lifestyle we lead.” 50% of a person’s health is determined by how healthy a lifestyle he leads, 20% by genetic factors and heredity, another 20% by living conditions (ecology, climate, place of residence), 10% by healthcare. 50% of a person’s health is determined by how healthy a lifestyle he leads, 20% by genetic factors and heredity, another 20% by living conditions (ecology, climate, place of residence), 10% by healthcare. The concept of “healthy lifestyle” appeared in Russia in 1989; the authorship of the term is attributed to professor-pharmacologist Israel Brekhman. The concept of “healthy lifestyle” appeared in Russia in 1989; the authorship of the term is attributed to professor-pharmacologist Israel Brekhman.
Proper nutrition Proper nutrition Rational nutrition (from the Latin word rationalis “reasonable”) is physiologically complete nutrition for healthy people, taking into account their gender, age, nature of work, and climatic conditions. Rational nutrition (from the Latin word rationalis “reasonable”) is physiologically complete nutrition for healthy people, taking into account their gender, age, nature of work, and climatic conditions. Proper healthy eating is also disease prevention. Anyone who leads a healthy lifestyle and eats right is not afraid of weather disasters, diseases, or viruses. Such people are always cheerful, active, more resilient and cheerful, and live longer. Proper healthy eating is also disease prevention. Anyone who leads a healthy lifestyle and eats right is not afraid of weather disasters, diseases, or viruses. Such people are always cheerful, active, more resilient and cheerful, and live longer.
Try to eat on a schedule and not break it. Four meals a day. 7:30-8: breakfast. 11:00-12:00 - 2 breakfast. 14:30-15:30 - lunch. 19:00-19:30 - dinner.
Useful advice Scientists have established that in the daily diet of students there should be certain ratios between proteins, fats and carbohydrates, namely 1: 1: 4 or 5. So, for example, if an 8-year-old child receives 75 grams of protein, then for normal absorption of food he should get 75 grams of fat and grams of carbohydrates. Scientists have established that in the daily diet of students there must be certain ratios between proteins, fats and carbohydrates, namely 1: 1: 4 or 5. So, for example, if an 8-year-old child receives 75 grams of protein, then for normal absorption of food he must receive 75 grams of fat and grams of carbohydrates. Vegetables contribute to better digestibility of protein and better use of it by the body. Therefore, it is advisable to serve meat and fish dishes with vegetable side dishes. Therefore, from early childhood it is necessary to accustom children to vegetable dishes. Vegetables contribute to better digestibility of protein and better use of it by the body. Therefore, it is advisable to serve meat and fish dishes with vegetable side dishes. Therefore, from early childhood it is necessary to accustom children to vegetable dishes.
Menu of the day Breakfast: Semolina porridge with milk, wheat bread with butter, cheese, tea with sugar. Breakfast: Semolina porridge with milk, wheat bread with butter, cheese, tea with sugar. Lunch: Fresh cucumber salad, pea soup, potato casserole with meat, compote, rye bread. Lunch: Fresh cucumber salad, pea soup, potato casserole with meat, compote, rye bread. Afternoon snack: milk, bun, apple. Afternoon snack: milk, bun, apple. Dinner: Baked fish, rice, tea with sugar, wheat bread, kefir. Dinner: Baked fish, rice, tea with sugar, wheat bread, kefir.
Basic rules of proper nutrition If you want to grow strong, healthy, smart and beautiful, you need to eat healthy foods. If you want to grow up strong, healthy, smart and beautiful, you need to eat healthy foods. It is useful to eat different foods: vegetables and fruits, dairy products, meat and fish, bread and cereals, vegetable oil and butter. It is useful to eat different foods: vegetables and fruits, dairy products, meat and fish, bread and cereals, vegetable oil and butter. Before eating you need to wash your hands with soap. Don't forget to wash berries, fruits and vegetables before eating them. Before eating you need to wash your hands with soap. Don't forget to wash berries, fruits and vegetables before eating them. The break between meals should not be more than three hours, which means it is better to eat little by little five times a day. The break between meals should not be more than three hours, which means it is better to eat little by little five times a day. It is good to eat porridge for breakfast. It is good to eat porridge for breakfast.
A person eats the largest amount of food per day during lunch. Lunch should consist of four courses: appetizer or salad, first course, second course and dessert. Therefore, it is best to choose quiet activities after lunch. A person eats the largest amount of food per day during lunch. Lunch should consist of four courses: appetizer or salad, first course, second course and dessert. Therefore, it is best to choose quiet activities after lunch. The names of all meals: in the morning - breakfast, in the afternoon - lunch and afternoon snack, in the evening - dinner. The names of all meals: in the morning - breakfast, in the afternoon - lunch and afternoon snack, in the evening - dinner. To sleep well and rest at night, it is useful to eat only light food for dinner: casseroles, cottage cheese, omelet, kefir, yogurt. To sleep well and rest at night, it is useful to eat only light food for dinner: casseroles, cottage cheese, omelet, kefir, yogurt. In spring, it is very useful to eat salads made from fresh herbs. In spring, it is very useful to eat salads made from fresh herbs.
It's good to eat foods with different flavors. It is important not to eat a lot of salty, sour, and sweet foods. It's good to eat foods with different flavors. It is important not to eat a lot of salty, sour, and sweet foods. A person should drink 6-7 glasses of liquid a day: milk, tea, juices and plain water. A person should drink 6-7 glasses of liquid a day: milk, tea, juices and plain water. If you play sports or have a heavier workload at school, it is especially important to follow a diet. If you play sports or have a heavier workload at school, it is especially important to follow a diet. It is good to eat vegetables, fruits and berries every day. It is good to eat vegetables, fruits and berries every day. It is useful to eat different vegetables all year round: cabbage, carrots, beets, greens. It is useful to eat different vegetables all year round: cabbage, carrots, beets, greens.
Healthy nutrition is one of the foundations of a healthy lifestyle. Leading a healthy lifestyle means constantly following the rules of maintaining and strengthening health: keeping clean, eating right, combining work and rest, moving a lot, not having bad habits. To stay healthy, never start smoking, try alcohol, or touch drugs. Leading a healthy lifestyle means constantly following the rules of maintaining and strengthening health: keeping clean, eating right, combining work and rest, moving a lot, not having bad habits. To stay healthy, never start smoking, try alcohol, or touch drugs.
The relevance of research
In recent years, according to the Russian Academy of Medical Sciences, it has been established that the deterioration of the health status and decrease in the functional capabilities of modern children compared to their peers in the 70s of the twentieth century is associated with very specific and clearly identified reasons. In combination with the increase in the volume of educational loads, the intensification of the learning process, the reason for the less adequate response and more pronounced fatigue of schoolchildren to educational loads is the malnutrition of children and adolescents. In the course of these studies, factors were identified that have health-preserving and health-destroying potential for children of school and preschool age. Incorrect or inadequate hot nutrition of children and adolescents was noted as the main and most powerful health-destroying factor. This thesis is confirmed by numerous applied medical studies, in particular this research work.
Department of Hygiene for Children and Adolescents, Medical and Preventive Faculty, Postgraduate Professional Education, Moscow Medical Academy. THEM. Sechenov, conducted research that made it possible to substantiate the methods of nutrition and education of preschool children, ensuring the full morpho-functional development of the body, the formation of motor qualities and skills, and the optimal state of psychomotor function of preschool children. The dominant role of nutrition of children and adolescents in this study takes on special meaning. Doctors-researchers have noted that poor nutrition of children and adolescents in recent years has created an increasing deficiency of microelements and vitamins in the child’s body.
In the course of analyzing the adaptive capabilities of the body of modern schoolchildren and the state of their adaptation, as a result of previous stages of development, personality formation and socialization, the most common risk factors for violations of the medical, biological and psychosocial adaptation of children were established. Among them were the low material standard of living of children, and, as a result, incomplete or incorrect and unbalanced nutrition. Incomplete and improper nutrition reduces the functional reserves of the body, contributes to high emotional stress, undeveloped communication skills, and the prevalence of bad habits.
The Federation of Restaurateurs and Hoteliers of Russia, the only professional non-profit organization of the food industry, has been working to study the problems of nutrition of children and adolescents since 1998 in 14 regions of Russia.
Applied research conducted by experts from the MAGNAT corporation and experts from the Russian Federation was carried out with the assistance and methodological support of the American Baby Nutrition Association, the British Association of School Catering Operators and the International Association of Restaurateurs and Hoteliers. This work made it possible to identify from a modern perspective the main shortcomings of the current catering system for students in school and preschool educational institutions and to outline priority directions for its improvement, centralization and industrialization.
These studies revealed:
– the absence of a universally timely process for transferring information obtained during the organization of medical examinations, preventive and health-improving work, from specialists in medical institutions to specialists - nutritionists and public catering technologists responsible for developing diets for children and adolescents;
– lack of a mechanism for introducing healthy nutrition technologies in accordance with internationally accepted standards, lack of medical career guidance for medical staff of educational institutions and medical and professional counseling in various educational institutions;
– lack of a program for diagnosing the dependence of the diet and physical activity of children and adolescents on the state of psychophysiological, psychoemotional and psychosocial functions;
– lack of an ideological social program for motivating children and adolescents to lead a healthy lifestyle, introducing a scientific concept for the formation of sustainable stereotypes of healthy and rational nutrition;
– lack of a computerized program for monitoring the health status of children, using complete and necessary criteria: quantitative assessment of the level of physical health, functional reserves and the direction of adaptation processes;
– permanent violations of the technology of production of culinary products, violations of the legislation of the Russian Federation in the field of ensuring food safety and hygiene, non-compliance with sanitary standards and rules, abuses in the process of purchasing raw materials and semi-finished products, lack of a quality control system for products for children and adolescents.
This study is aimed at studying the nutrition system of students in general education institutions of the Republic of Karelia, assessing the physiological characteristics of the health status of schoolchildren for the current period and forming an integrated approach to the implementation of the project for reforming the school nutrition system in the Republic of Karelia. The object of this study is the subject of the study.
Goals and objectives of scientific research work (hereinafter referred to as research work): - assessment of the state of the nutrition system of students in school and preschool educational institutions in the region. Karelia (based on focus group analysis);
– development of practical recommendations for the creation of a unified mechanism for monitoring the activities of enterprises organizing meals for schoolchildren and preschoolers, in order to streamline the pricing process, eliminate violations of trade rules, food preparation technology, and sanitary and hygienic production control of enterprises;
– development of practical proposals for the organization and effective control over the design, construction and reconstruction of school and preschool nutrition enterprises from budgetary and extra-budgetary sources of funding;
– analysis of successful Russian and foreign experience in implementing a school and preschool nutrition system with the involvement of commercial food operators;
– development of recommendations for the introduction of a unified system for studying the dynamics of the health of children and adolescents based on data from mass medical examinations and in-depth instrumental studies, taking into account age, gender and type of educational institution (kindergarten, school, gymnasium, lyceum, primary vocational education institution);
– development of practical recommendations for the implementation of a computerized screening system for monitoring the health status of children and adolescents, depending on the dynamics of the introduction of age-specific food rations in school and preschool education enterprises;
– study of risk factors for the formation of functional abnormalities and chronic diseases in children and adolescents – increased educational load in the context of eating disorders, physical inactivity, social, psychological factors and behavioral risk factors among children and adolescents Research methodology:
– carrying out inspections of school and preschool food enterprises in the region. Karelia: raw materials and pre-preparation canteens, buffets, school feeding plants. Identification of the sanitary and hygienic situation in school catering enterprises (hereinafter referred to as SFS), analysis of the morphological and chemical composition of raw materials and the quality of finished products. Conducting a financial and economic audit of the economic activities of enterprises, assessing the efficiency of the logistics and procurement complex;
– analysis of statistical and scientific information on the health status of children and adolescents, preparation of analytical materials for the Ministry of Health and the Government of the region. Karelia;
– analysis of the process of interaction between government bodies and health care, education and social protection institutions that supervise the work of DShP enterprises;
– organization and conduct of epidemiological studies of the quality of finished ASP products;
– technical and technological audit of means of production and material and technical base of food enterprises. Identification of the percentage of equipment wear, expert assessment of the use of energy-saving and resource-saving technologies (identification of the amount of possible resource savings);
– questionnaires and focus surveys of groups of preschoolers, schoolchildren and parents, conducting psychological tests in the cities of the region. Karelia;
– analysis of the coverage of the hot meal program in schools. Analysis of the actual distribution structure of nutrition services for children and adolescents by funding sources:
– hot lunches at the expense of the budget,
– hot lunches at the expense of parental funds;
– buffet products at the expense of those eating;
– express breakfasts at the expense of parents;
– analysis of the process of stage-by-stage modernization of technological equipment of catering units, interdepartmental interaction on its operation, repair and replacement;
– conducting a comparative analysis of the health status and morbidity of children in modern preschool and secondary educational institutions;
– assessment of the dynamics of indicators of physical development of children and adolescents, medical and demographic indicators in assessing the environmental and hygienic well-being of the territory (Karelia River);
– identification of the main cause-and-effect relationships between the health status of children's groups and factors of catering in institutions and at home.
The theoretical basis of this study was made up of the works of leading Russian scientists in the field of public catering: Baskov L.P., Belyaev M.I., Bragin L.A., Bychkov V.G., Vanukevich A.S., Vasiliev S.S., Varfolomeeva V.L., Volkova B.A., Dmitrieva M.L., Malyshkova V.I., Mirotina L.B., Pivovarova V.I., Rogovoy A.L., Savkina R.V., Chernykh A. .R., as well as many other domestic specialists.
The work used materials provided by the NSDA (US Department of Agriculture), which oversees the National School Lunch Program in the USA.
The work used scientific publications and methodological documentation of the following organizations:
– State Institution “All-Russian Research Institute of Canning and Vegetable Drying Industry of the Russian Academy of Agricultural Sciences”
– State Scientific Institution “All-Russian Research Institute of Fats” (Moscow branch)
– State Institution “Research Institute of Human Ecology and Environmental Hygiene named after A.N. Sysina” RAMS
Methodological and theoretical basis of the study
In the process of research, methods of structural-functional, logical, economic-statistical analysis, as well as methods of logical-analytical modeling and mathematical modeling were used.
Ensuring the evidence of the provisions and reliability of the research results were:
§ photos and video materials;
§ questionnaires filled out by directors of educational institutions;
§ analytical materials and annual balance sheets of a number of school feeding plants in the Republic of Karelia;
Scientific novelty
– in a uniquely wide territorial and quantitative scope of the study (focus group is about 50% of all students in the Republic of Kazakhstan);
– in the development of a specific practical program for the implementation of school nutrition reform in the Republic of Karelia, based on the best experience of foreign countries and successfully implemented projects in the Russian Federation;
– in developing an algorithm for the functioning of a modern centralized management and monitoring system for the modernization project of school catering units and school nutrition plants;
Reliability and validity
– use of statistical and analytical materials obtained during the study (a package of primary documents is attached to the study on electronic media);
– theoretical, methodological and information materials of the Department of Consumer Market and Services of Moscow, St. Petersburg, Kazan, reflecting the most advanced experience in the field of organizing school meals in Russia;
– conducting economic research into the activities of more than 80 social catering enterprises based on submitted financial documents of both a formal and informal nature;
– use of statistical and analytical materials from official sources;
– publications of the largest foreign centers for studying nutrition problems of children and adolescents;
– testing of a number of theoretical provisions and recommendations of the study at scientific and practical conferences, round tables in the Ministry of Education and Science of the Russian Federation with the participation of representatives of the constituent entities - winners of the competitive selection of the constituent entities of the Russian Federation for the implementation of experimental projects to improve the organization of catering for students in state educational institutions of the constituent entities of the Russian Federation and municipal educational institutions;
– receiving positive feedback on the research work from leading experts from the Federal Department of Education and Science of the Russian Federation, the Academy of Management under the President of the Russian Federation, the Russian Economic Academy named after. G.V. Plekhanov.
Practical significance.
Structure and scope of the study.
The study consists of an introduction, four chapters, a conclusion, a list of sources used and applications. Theoretical and practical recommendations proposed by the authors of the research work can be used in the process of developing regulations and decrees of the Government of the Republic of Kazakhstan dedicated to reforming the school and social nutrition system. The data obtained can be used in the development of methodological programs and information projects in the field of promoting healthy eating among students in preschool institutions. The information and analytical material of the research can be used by school nutrition operators in the process of developing concepts and business models for creating modern production and logistics centers for the production of school diets. the results of the study are determined: the research consists of: work in the field of economics of food enterprises relating to the production, financial, marketing, organizational activities of these enterprises; scientific works of domestic and foreign economists; normative and legislative acts regulating the content and nature of the organization of school meals. is an assessment of the state of the school nutrition system in the region, an assessment of the material and technical condition of the catering units of school canteens, an assessment of the adequacy of the state of the school nutrition system to the physiological nutritional needs of children and adolescents, the formation of a plan for the implementation of school nutrition reform in the Republic of Karelia is the infrastructure of the school nutrition system of the Republic of Karelia, data on students' health status.