Food for children in preschool.
Organization of meals for children in a preschool institution.
In preschool, where the child spends most of the day, proper nutrition is essential.
The correct organization of meals for children in a preschool institution requires compliance with the following basic principles:
preparation of complete diets;
the use of a diverse range of products that guarantee a sufficient content of essential minerals and vitamins;
strict adherence to a diet that meets the physiological characteristics of children of different age groups; its correct combination with the daily routine of each child and the working hours of the institution;
observance of the rules of nutrition aesthetics, education of the necessary hygiene skills, depending on the age and level of development of children;
the correct combination of nutrition in a preschool institution with meals at home, carrying out the necessary sanitary and educational work with parents, hygienic education of children;
taking into account the climatic, national characteristics of the region, the season, changing the diet in this regard, the inclusion of appropriate foods and dishes, increasing or decreasing the calorie content of the diet, etc.;
an individual approach to each child, taking into account his health status, developmental characteristics, adaptation period, the presence of chronic diseases;
strict adherence to technological requirements for cooking, ensuring the correct culinary processing of food products;
day-to-day control over the work of the catering unit, bringing food to the child, the correct organization of nutrition for children in groups;
accounting for the effectiveness of children's nutrition.
Diet.
Strict adherence to the diet is important in organizing children's nutrition. Meal time should be constant and correspond to the physiological characteristics of children of different age groups. Strict adherence to the hours of food intake conditions the development of a conditioned food reflex for a while, that is, it ensures the production of the necessary digestive juices and good assimilation of the food taken. With random feeding of children, their food reflex fades away, appetite decreases and the normal functioning of the digestive organs is disrupted.
Children early and preschool age the process of gastric digestion lasts about 3-3.5 hours. By the end of this period, the stomach is emptied and the child has an appetite. Therefore, preschoolers should receive food at least 4 times a day with intervals between separate feedings of 3-3.5-4 hours.
The most physiological is the following diet:
Breakfast -7.30-8.30 Lunch-11.30-12.30
Afternoon snack - 15.00-16.00 Dinner - 18.30-20.00.
Some children under the age of 1.5 years, as well as weakened ones, can receive the fifth feeding in the form of a glass of kefir or milk just before putting on night sleep at 23.00-24.00 or early in the morning.
The diet of children in preschool institutions is established depending on the length of time the children stay in them. In children's institutions with a daytime stay of children (for 9-10 hours), children receive three meals a day:
Breakfast - 8.30 Lunch - 12.00-12.30 Afternoon snack - 16.00
Dinner (at home) - 19.00-20.00.
Children who are on an extended day (12-14 hours) or on a 24-hour stay receive four meals a day. At the same time, breakfast and other meals are somewhat shifted to an earlier time: Breakfast - 8.00 Lunch - 12.00 Afternoon snack - 15.30 Dinner - 18.30-19.00.
In round-the-clock groups, it is advisable for children to give a glass of kefir or milk before bedtime at 21.00.
Meal hours in preschool must be strictly followed. Deviations from the set time can be allowed only in exceptional cases π by no more than 20-30 minutes. Therefore, the heads of preschool institutions pay maximum attention to the correct organization of work at the catering unit and the timely receipt of food in children's groups. No food interruptions should be allowed. The child should receive each new dish immediately after he has eaten the previous one. Children are recommended to be at the table during lunch no more than 25-30 minutes, during breakfast and dinner - 20 minutes, during afternoon snack - 15 minutes.
One of important points the diet is a prohibition to give children in the intervals between feedings any food, and primarily various sweets, cookies, buns. It is necessary to pay special attention to this by the attendants and parents. Even such products as fruits, berries (especially with sugar), vegetable salads are given to children only during the next meal. In order to avoid appetite disorders, do not use sweet juices, sweet tea, milk, kefir as a drink.
The diet of preschoolers.
The formulation of diets for children over one year old is also based on their age-related requirements for basic nutrients (proteins, fats, carbohydrates) and energy. The nutrition of children of early and preschool age differs in the number of products, the volume of the daily diet and the size of single portions, as well as in the characteristics of the culinary processing of products.
Particular attention is paid to the organization of meals for children aged 1 to 1.5 years, since food for them requires special culinary processing. With a small number of children of this age, for them, as for children of the first year of life, meals are prepared according to an individual menu.
A rationally compiled menu in a preschool institution is a selection of daily ration dishes that meets the need. Children in basic nutrients and energy, taking into account age, health status and conditions of their upbringing.
Children in kindergarten pa day stay (9-10 hours), receive three meals a day, which provides approximately 75-80% of the daily needs of children for basic nutrients and energy. Breakfast accounts for 25% of the daily calorie intake, lunch is 40% and afternoon tea is 15% (dinner is 20% - the child gets at home).
In a preschool institution, a specific menu is drawn up for each day. It is important to observe the correct ratio of basic nutrients in the diets of children, which is called the principle of balanced nutrition. In the diets of preschool children, the ratio of proteins, fats and carbohydrates should be 1: 1: 4. Inadequate, excess or unbalanced nutrition can have a negative effect on the child's body. With insufficient nutrition, there is a poor increase in body weight, a deterioration in the physical development of the child, a decrease in immunological protection, which contributes to the onset of diseases and their more severe course. With excess nutrition - the use of large amounts of carbohydrates and fats (unbalanced, one-sided nutrition) - there is an excessive increase in body weight, the development of obesity and obesity, a number of metabolic diseases occur, changes in the cardiovascular and other body systems are noted.
Evaluation of the effectiveness of children's nutrition.
Evaluation of the effectiveness of children's nutrition is one of the sections of a doctor's work to control the correct organization of baby food in an institution.
The most adequate indicators of providing children with rational nutrition are such clinical and physiological parameters as satisfactory general state child, compliance of his physical and neuropsychic development with age standards, positive emotional tone, sufficient activity.
One of the most objective indicators of the correct organization of children's nutrition is the increase in the child's body weight. Therefore, in a preschool institution, it is necessary to strictly monitor compliance with the weighing schedule for children (if the child was absent on the day when the children of the group were weighed, he must be weighed upon returning to the institution). Based on the monthly weight gain of children, the doctor assesses the dynamics of their physical development. Measuring the height and circumference of the chest also provides the doctor with the necessary information about the pace of physical development of children. These measurements are made for young children once a quarter, for preschoolers - once every 6 months.
In a clinical assessment of a child's health, the doctor also takes into account the condition of the skin, mucous membranes, the development of the subcutaneous fat layer, muscular and skeletal systems, the functional state of the gastrointestinal tract and other internal organs and systems. Sometimes the doctor resorts to laboratory research blood, urine, feces. The level of morbidity (especially acute respiratory and intestinal diseases) can also serve as a criterion for the effectiveness of children's nutrition: with insufficient, excessive or unbalanced nutrition, the child's immunity and resistance are reduced.
With the proper organization of nutrition, the child has a good appetite, active behavior, a joyful, emotional state, he willingly comes into contact with other children, staff, takes part in games and activities, his physical and neuropsychic development corresponds to age, the process of adaptation to some negative influences are favorable, susceptibility to diseases is at a low level, in case of their occurrence it proceeds in mild form with minimal duration and does not give complications.
Early clinical signs of malnutrition (vitamins) include changes in the child's behavior: increased fatigue, irritability, tearfulness, nervousness, slight dystrophic changes in the skin and its appendages, as well as mucous membranes, can be observed. Timely identification of such conditions allows you to make the appropriate correction in nutrition in time or prescribe medications to the child.
Pronounced symptoms of malnutrition are impaired appetite, dysfunction of the digestive system, pallor, dystrophic changes in the skin and mucous membranes, a decrease in the subcutaneous fat layer, a decrease in the rate of increase in body weight or a decrease in body weight, in more severe cases, growth retardation. With malnutrition in children, lethargy, physical inactivity, and lack of interest in games and activities are noted. Children are easily susceptible to diseases, especially acute respiratory viral infections. Their diseases often take a protracted and recurrent course, and can cause complications. As a rule, malnourished children make up a group of children with frequent and long-term illnesses.
Maintaining the optimal amount of proteins, fats and carbohydrates in children's diets.
It is necessary to constantly strive to preserve optimal amounts of proteins, fats and carbohydrates in the diets of children and their correct ratio, preventing violations even on certain days.
When drawing up the menu, they adhere to the approximate daily sets of food products for children in preschool institutions. Some products included in these kits are included in the child's diet every day, while other children can receive it every other day or 2 times a week. So, in the children's menu every day it is necessary to include the entire daily rate of milk, butter and vegetable oil, sugar, bread, meat. At the same time, fish, eggs, cheese, cottage cheese, sour cream can be given to children not every day, but after 2-3 days, but increasing the dosage accordingly. It is necessary to ensure that within every 10 days, all the prescribed amount of food is consumed in full in accordance with the approved standards and age requirements.
When compiling a menu for feeding children in a preschool institution, the correct distribution of products throughout the day is observed, based on the physiological characteristics of the digestion of preschool children. So, given that foods rich in protein, especially in combination with fat, stay longer in the child's stomach and require more digestive juices to digest, it is recommended that dishes containing meat and fish be given to Children in the morning - for breakfast and lunch. For dinner, dairy, vegetable and fruit dishes should be given, since dairy and vegetable food is more easily absorbed, and during sleep, digestion processes slow down.
The specified requirements for the preparation of the menu in preschool institutions are reflected in the approved norms of the natural set of products. There is no difference in the amount of protein-containing foods for children with day and round-the-clock stays in a preschool institution. The difference is only in the amount of milk, vegetables, cereals, fruits. In daytime groups, their number is reduced compared to 24-hour and extended stay groups.
When composing the menu, first of all, you should think over the composition of the lunch, for the preparation of which the maximum amount of meat, fish, vegetables is consumed. As a rule, the norm of meat is completely consumed for lunch, mainly as a second course. For main courses, in addition to beef, you can use lean pork, lamb, chicken, rabbit, offal (in the form of soufflé, cutlets, meatballs, goulash, boiled, stewed, etc.).
The choice of first courses in the diet of preschoolers is not limited - you can use various broths, soups with meat, fish and chicken broths, vegetarian, dairy, fruit soups.
Considering the need for widespread use of various vegetables in the nutrition of children, both fresh and boiled, a salad must be included in the lunch, mainly from raw vegetables, preferably with the addition of fresh herbs. To improve the taste, you can add fresh or dry fruits to the salad (for example, cook grated carrots with apples, fresh cabbage salad with prunes, raisins, etc.).
As a third course, it is best to give children fresh fruits or juices, fresh berries, and in their absence - compotes from fresh or dry fruits, as well as canned fruit or vegetable juices, fruit purees (for baby food).
Food fats are indispensable for the child's body.
Fat is an essential part of every diet. Fats have high energy potential, and also serve as a source of many biologically active substances that are irreplaceable for the child's body (polyunsaturated fatty acids, fat-soluble vitamins, etc.). Certain types of fats differ in their composition and nutritional value.
Butter is most recommended for children. It is prepared by separating the fat fraction from the cream along with a small amount of other milk constituents. By its structure, butter is a thin fat-water emulsion that is easily digested and absorbed by the child's body. The biological value of butter is due to the content of many vitamins (A, D, C, group B). The industry produces various types of butter, differing in the amount of milk fat they contain. So, Vologda oil contains about 88% fat, amateur oil - 78%. peasant - 73%, sandwich - 62%. Low-fat butter contains correspondingly more protein, milk sugar, and minerals.
During the warm processing of butter, some of its valuable biological qualities are lost (the destruction of vitamins, etc.). Therefore, it is better to use this product in its natural form - for sandwiches, dressing of ready-made dishes.
Vegetable oils are also of great importance in the nutrition of preschool children. They contain a large amount of polyunsaturated fatty acids (linoleic, linolenic, arachidonic), which are not synthesized in the body. Vegetable oils also contain vitamins E, K, phosphatides, methionine. The latter has a beneficial effect on cholesterol metabolism, has a choleretic and antitoxic effect.
Sunflower, corn, olive and cottonseed oils are used in children's nutrition. The most common is sunflower oil, containing 50 to 70% of essential fatty acids, rich in vitamin E. Vegetable oil is used mainly for dressing salads, as well as for various culinary purposes - frying vegetables and fish.
Margarine is a fatty product produced from specially processed vegetable oils and milk with added sugar and salt. At least 10% butter is added to butter margarine. Margarine contains about 80% fat.
In baby food, margarine can be used in limited quantities for cooking and cooking.
It is not recommended to use refractory animal fats (mutton, beef, lard, etc.) in children's nutrition.
The correct ratio of vegetable and animal fats in the child's diet.
For preschool children, the most optimal is the content of vegetable fats in the amount of 20-25% to the total amount of fat in the diet.
A lack of fat in a child's diet negatively affects his growth and development, leads to a decrease in defenses, the development of disorders of the skin and mucous membranes. An excess of fat is also harmful, since digestion processes deteriorate due to the suppression of the activity of the digestive glands, the body's resistance decreases, and protein absorption is disrupted.
Carbohydrates are the main energy source. They are also part of cells and tissues, and take part in metabolism. In their presence, the use of proteins and fats is improved.
Carbohydrates are usually divided into simple (monosaccharides) and complex (disaccharides, polysaccharides). Monosaccharides include glucose, fructose, galactose; to disaccharides - sucrose, lactose (milk sugar), maltose (malt sugar). They have a sweet taste, dissolve easily in water, and are quickly absorbed. Fruits and berries are sources of fructose and glucose. Starch, glycogen, fiber, pectin and insulin are referred to as polysaccharides.
Fiber is of great importance in a child's nutrition. Although the nutritional value of fiber is low, it plays an important role in the regulation of intestinal activity, prevents constipation, enhances bile secretion, normalizes beneficial intestinal microflora, and stimulates the secretion of cholesterol.
Of no less importance are the pectin substances contained in vegetables and fruits. Pectin substances are able to envelop the intestinal mucosa, thereby protecting it from mechanical and chemical irritation. They bind and remove chemical and putrefactive substances from the body, purifying the human body.
With insufficient intake of carbohydrates from food, the digestibility of certain food ingredients is impaired, and digestion processes deteriorate. Excessive consumption of carbohydrates leads to increased formation of fat, which is deposited in the subcutaneous tissue. With an increased amount of carbohydrates, the child's resistance to infectious agents decreases, and the possibility of developing diabetes mellitus appears.
The need for carbohydrates is approximately the same in all age periods preschool childhood. In the first year of life, children should receive 12-14 g of carbohydrates per 1 kg of body weight per day. The amount of carbohydrates in the daily diet of children over one year old should be approximately 4 times the amount of protein. Thus, in children from 1 to 7 years old, the correct ratio of proteins, fats and carbohydrates should be 1: 1: 4.
The largest amount of carbohydrates is found in bread, cereals, potatoes, fruits and flour products. For preschool children, the body's need for carbohydrates is better satisfied with vegetables and fruits.
The qualitative composition of food, as a necessity for the correct development of the child.
The features of the growth and development of children listed above in different age periods determine their different needs for basic nutrients and energy.
Food is the only source from which the child receives all the substances necessary to build his cells and tissues, and energy that provides physical activity, maintaining body temperature, the work of internal organs and the nervous activity of the child. If the food is built incorrectly and the nutrients enter the child's body in insufficient quantities or in the wrong ratio, then the child's physical and mental development is delayed, and disorders in the structure and function of his organs occur.
The correct organization of nutrition provides for the intake of the necessary nutrients into the child's body in sufficient quantities and in the correct ratio that meets the physiological needs of a growing child's body. The food substances that supply the body with energy are proteins, fats, carbohydrates.
Proteins are the main plastic material for the construction and constant renewal of tissues and cells. Proteins are used to build red blood cells (erythrocytes) and hemoglobin, the formation of important biological compounds - enzymes and hormones. Protein requirements are higher in preschoolers than in adults.
The need for protein is highest in the first year of life. Depending on the type of feeding (natural, mixed, artificial) and on the quality composition of food (adapted and unadapted mixtures, the amount of complementary foods, etc.), the need for protein in children under one year old ranges from 2.5 to 4 g per 1 kg of body weight per day. Children aged 1 to 7 years should receive 3-4 g of protein per 1 kg of body weight per day. At the same time, the need for an adult in protein is only 1.5-2 g per 1 kg of body weight per day.
However, it should not be assumed that the more protein a child gets, the better. It has now been proven that excess protein can negatively affect metabolism, kidney function, and also increase the child's susceptibility to allergic diseases.
The child is sensitive not only to the amount of proteins, but also to their quality. In the gastrointestinal tract, food proteins are broken down into amino acids, which are absorbed into the bloodstream and converted into human-specific cell and tissue proteins. The protein contains essential and non-essential amino acids. Essential amino acids are vital to the body, although they are not formed in it, but only come from food.
Proteins of animal origin contained in meat, fish, eggs, milk, cottage cheese are of particular value.
Value proteinov dairy productsforthe body of a young child.
This is due to the fact that they contain important amino acids necessary for this age, and are also easily digested in the child's stomach and intestines and are well absorbed by the body. For children in the first months of life, mother's breast milk is the most complete food. It fully satisfies the child's need for proteins and essential amino acids.
It is important that the child's daily diet contains the correct ratio of vegetable and animal proteins.
Plant proteins are more difficult to digest and absorb by the body. However, with the correct ratio of animal and vegetable proteins in the diet, the digestibility of the latter increases, which makes it possible to ensure an optimal balance of amino acids in the child's body. For this purpose, it is recommended to provide the correct combination of products in the dishes. For example, the nutritional value of meat increases when it is combined with side dishes of potatoes and vegetables, milk with bread and cereal products.
Than less child, the more animal proteins it needs. For children of the first months of life, animal proteins should make up about 100% of the total amount of proteins in the daily diet; by 6 months, their share can decrease to 90%, by one year to 75%. Children aged 1 to 7 years should receive at least 65% of animal protein.
Fats are one of the important components of the cell. They provide the body's main energy expenditure, affect the function of the cardiovascular and central nervous systems, digestion processes, improve the use of other nutrients - proteins, vitamins and mineral salts. The role of fats is especially important as carriers of fat-soluble vitamins A, D, E, K.
The need for fat is especially high in the first months of life, then it gradually decreases. In the first year of a child's life, the need for fats (per day) is: at 1-3 months - 7-0.5 g per 1 kg of body weight, at 4-6 months - 6.5-6 g, at 7-9 months - 6-5.5 g and by the end of the year of life - 5 g per 1 kg of body weight. In children over one year of age, the need for fats approaches the need for protein (4 g per 1 kg of body weight). The correct ratio of these components is defined as 1: 1.
Vegetable fats rich in biologically active polyunsaturated fatty acids are of great importance for the normal development of a child. Their number in the child's daily diet over a year old should be about 15-20% of the total fat. Given the high biological value of vegetable fats, they are currently introduced into all adapted milk formulas used for artificial feeding children deprived of breast milk.
The main source of polyunsaturated fatty acids is vegetable oils - sunflower, corn, cottonseed. The value of vegetable fats is due to the content of phosphatides (lecithin) in them, which have a great effect on the activity of the liver, the state of the nervous tissue. Lecithin is also rich in buckwheat, green peas, eggs, dairy products.
The main food groups in the children's menu.
Every food product used in baby food has an inherent nutritional value. Some products are absolutely necessary for the child's body and must be included in the child's diet daily, others can be used 2-3 times a week. Some products are used in baby food only after special cooking.
Milk is an indispensable and irreplaceable product for baby food. It is in its own way chemical composition and biological properties takes an exceptional place among the products of animal origin used in the nutrition of children of all age groups.
Milk contains complete proteins, rich in essential amino acids, sufficient amounts of mineral salts, vitamins B6, Bl2, A, D, E. Cow's milk fat is a fine emulsion that is easily absorbed by the child's body.
Fermented milk products are widely used in baby food, which differ in a number of properties from fresh milk. In the process of lactic fermentation, they are enriched with vitamins B6 and Β12, acquire pronounced antibiotic properties, and prevent putrefactive processes in the intestines, since the lactic acid bacteria contained in them displace the pathogenic flora. Lactic acid products stimulate the secretion of digestive juices and bile, significantly improving the digestion process. Therefore, they are especially useful for children with weakened, unstable stools. In baby food from fermented milk products, kefir is the most widespread. One-day kefir has a laxative effect, two-three-day - fixing.
Curd is an easily digestible product, rich in complete protein, phosphorus, calcium and potassium. Cottage cheese is widely used for the additional introduction of protein to children who are weakened, with malnutrition, with reduced appetite, since it allows a child to be given adequate nutrition in a small amount of food.
In baby food, fatty cottage cheese is used, containing 18-20% fat, semi-fat (9%) and low-fat.
Highly nutritious dairy products include cheese, which is a protein-fat product in which proteins and fats retain the properties of natural milk. Mild cheeses are useful for children; processed cheeses can also be used.
Cream and sour cream are dairy products enriched with fat (10, 20 and 30%). In baby food, they are used to improve the taste of food and to enrich the diet with fat. Cream is often used to supplement fat and protein in young children with physical retardation.
Nutrition for children during the period of adaptation to a preschool institution.
Admission to a preschool institution for each child is accompanied by certain psychological difficulties associated with the transition from the usual home environment to the environment of the children's team. The younger the child, the harder this transition is. The period of adaptation to a preschool institution for different children lasts from 3 weeks to 2-3 months and is often accompanied by various disorders in their state of health.
During this period, in young children, appetite may decrease, sleep is disturbed, neurotic reactions are observed (lethargy or increased excitability, emotional instability, vomiting, etc.). As a result, many children have reduced resistance to unfavorable environmental factors, there is an increased susceptibility to infectious diseases. Often, the period of adaptation in children is significantly reduced body weight, delayed motor and neuropsychic development.
It is important even before the child enters the preschool institution to spend with the parents necessary work on preparing a child for education in a children's team. More specifically, this work is carried out by the staff of the institution where the child enters. Parents are introduced to the living conditions and upbringing of the child in kindergarten, with the regime of the day, the dietary habits of children in the institution, recommend that parents try to bring the diet and composition of the child's diet closer to the conditions of the children's collective.
In the first days of a child's stay in a child care institution, it is impossible to dramatically change the stereotype of his behavior, including his established eating habits. The child should not be offered dishes that are unusual for him. If he has any special eating habits (even negative ones), do not try to change them immediately. For example, if a young child is accustomed to receiving kefir or milk through a nipple, at first it is necessary to feed him from the nipple and only after getting used to the team, teach him to drink from a cup.
If the child does not know how or does not want to eat on his own, the teacher or junior educator feeds him at first. Some children who find it difficult to get used to the team can be fed at a separate table or after the rest of the children have finished their meal.
If the child refuses to eat, in no case should you force feed him: this will further worsen the baby's negative attitude towards the team. In these cases, you can allow the mother or another person close to the child to feed him in a group or give him home for 1-2 days.
To increase the body's defenses, children during the adaptation period are given lighter, but complete and enriched with vitamins and minerals food, they offer juices or fruit purees during meals, and fermented milk drinks are often used. You can mask some dishes with those foods that the child eats more willingly. From a conversation with parents, the teacher finds out what food the child eats most willingly.
Usually, children enter preschool institutions in the autumn period, when there is the greatest risk of the occurrence and spread of acute respiratory diseases in the collective. During this period, it is rational to give children a course of vitamin therapy, especially vitamin C, which increases the resistance of the child's body to various adverse factors, including infectious agents.
It is important to establish a close bond with the parents of new children. It is necessary to inform them on a daily basis about the child's behavior, his appetite, what foods and dishes the child did not receive during the day, and give specific recommendations on how to feed the child at home.
Features of nutrition of children in the summer.
In the summer, especially when a preschool institution operates in suburban conditions, the most optimal opportunities for conducting wellness work in the children's team. Children spend most of their time in the fresh air, take long walks, do hard work they can, working in the garden, in the garden; various hardening procedures are more actively carried out with them, they increase the load during physical education classes.
All this is associated with increased energy consumption and requires an increase in the calorie content of the daily diet of children.
Changes must be made to cover the increased nutritional and energy needs of children.
Firstly, the calorie intake of children in kindergarten should be increased by about 10-15%, which is achieved by increasing the amount of milk (mainly in the form of fermented milk drinks that have a beneficial effect on the child's body), as well as fresh vegetables, fruits and berries.
Secondly, the biological value of children's diets and the summer period is increased through the use of fresh herbs enriched with vitamins and microelements. In summer, children's diets include both garden and wild herbs: dill, parsley, sorrel, nettle, green onions, spinach, lettuce. In addition, in the children's nutrition, you can include a variety of berries grown on the site of the kindergarten or collected in the forest. This not only makes the food of children more complete, but also makes the dishes look more attractive, stimulates the appetite (on hot summer days, it often worsens in children).
In the summer, in many preschool institutions, especially those located in areas with a hot climate, some change in diet is practiced: lunch and afternoon tea change places, which is physiologically more justified. Lunch is postponed until after daytime sleep... In the hot afternoon, when the appetite of children is sharply reduced, they are offered more easily food in the form of a second breakfast, consisting of fermented milk products, juices, fruits, berries. Children who are rested after a nap and are hungry after a light second breakfast do well with lunch at 4 pm.
In summer, in hot weather, children have an increased need for fluid. This must be remembered and always have a sufficient amount of drink in stock. Drinks are offered to children in the form of fresh boiled water, rosehip decoctions, vegetables, unsweetened juices.
Drink is recommended to be given to children after returning from a walk and before carrying out water hardening procedures. When organizing long excursions, educators must take with them a supply of drink (boiled water, unsweetened tea) and glasses for the number of children.
Vegetables, fruits, berries, herbs
A special place in baby food belongs to vegetables, fruits, berries and herbs. These products have excellent taste, are a rich source of vitamins, minerals, organic acids, aromatic and tannins. Fiber is a valuable component of vegetables and fruits. It increases the motor and secretory functions of the intestines and contributes to the normal course of digestion. Aromatic substances and organic acids, which are rich in many vegetables, fruits and berries, stimulate the secretion of the digestive glands and increase their enzymatic activity. Therefore, it is recommended to give vegetable and fruit snacks, salads before the main meal to stimulate appetite.
Most fruits and vegetables contain little protein, and their amino acid composition is much poorer than the amino acid composition of animal proteins. At the same time, when using vegetables, fruits, herbs, the digestibility of proteins from other products (meat, bread, cereals) is significantly improved. For example, the average digestibility of protein in dishes consisting of meat, bread, cereals, pasta, without vegetables is about 70%, and with (adding vegetables it rises to 85%.
Vegetables and fruits contain a large amount of carbohydrates, which are represented by various sugars: glucose, fructose, sucrose, maltose, starch. The latter is especially abundant in potatoes, green peas, and bananas.
A valuable quality of vegetables and fruits is the presence in them of special pectin substances, which have the ability to swell and form a loose mass in the intestines, which helps to cleanse the intestines. It is believed that pectin substances also have bactericidal properties and promote tissue epithelialization. Apples, carrots, parsley, and potatoes are rich in pectin. Tannins (tannins), found in a number of fruits and berries, also have anti-inflammatory and disinfecting effects. Tannins are found in fruits and berries that have an astringent, tart taste (mountain ash, bird cherry, quince, pomegranates, pears, dogwood, etc.).
Vegetables and fruits also have phytoncidal properties. It has been established that plant phytoncides have a pronounced bactericidal effect and increase the immunological reactions of the body.
Vegetables, fruits, berries and greens are the main carriers of minerals and vitamins that a child receives with food. The mineral composition of vegetables and fruits is characterized by a high potassium content and an insignificant sodium content, which determines their diuretic effect, which is often used for medicinal purposes. Potatoes, apricots, peaches, rhubarb, black currants, spinach, cabbage, green onions are especially rich in potassium salts.
Cauliflower, tomatoes, beets, carrots contain iron and cobalt salts. The stone fruit contains a lot of iron and copper. Iron is also rich in spinach, quince, dogwood, apples, blueberries, pears. Bananas and oranges contain iodine.
Vegetables and fruits and how to prepare them correctly.
Vegetables are the main carriers of vitamins and minerals. However, with improper cooking, a significant part of these substances necessary for the child are lost.
Vegetables are thoroughly washed before cooking (with significant contamination - with a brush), then peeled, peeling off the peel as thin as possible. Vegetables are boiled and a minimum amount of water, which then should also be used for cooking.
For vegetable purees, salads, vinaigrette vegetables are best steamed in the peel, steamed. You need to cook vegetables only until tender: young potatoes, cabbage, carrots - 25-30 minutes, beets - 1-1.5 hours.
To prepare salads from raw vegetables, they must be thoroughly cleaned, rinsed in running water, rinsed with boiling water, then finely chopped or grated (for young children), seasoned with vegetable oil. Prepare salads just before use. Peeled and chopped vegetables and herbs should not be left in the air for a long time, since vitamins are destroyed in them under the influence of oxygen. Peeled vegetables cannot be left in water for a long time (more than 1-1.5 hours): vitamins and mineral salts are washed out.
From various boiled and mashed vegetables, you can cook cutlets, meatballs, like from cereals. To do this, the vegetable mass is mixed with a raw egg, thoroughly mixed, cut, fried on both sides and baked in the oven.
When cooking vegetable casseroles, cutlets, meatballs in dishes, the amount of vitamin C sharply decreases. Therefore, the preparation of such dishes can be recommended in the winter-spring period, when the quality of vegetables is significantly reduced and the content of vitamin C in them is practically reduced to zero. In summer and autumn, vegetables are rich in vitamins and it is better to give them to children raw or boiled.
Fruits and berries are given to children mainly in their raw form (salads, purees, natural berries, fruits). To prepare salads or mashed potatoes, fresh ripe fruits and berries are sorted, washed, peeled, if necessary, cut into pieces or grated. Peel and cut (rub) fruits and berries just before feeding the children, preferably right in the group. Otherwise, the nutritional value of these products will decrease significantly.
In children's nutrition, you can use frozen fruits and berries, as well as dry and canned ones. Dry fruits are thoroughly washed, poured with cold water and brought to a boil, and then infused for 2-3 hours. The finished compote is fortified before serving into groups. In frozen fruits, vitamins are poorly stored, so compotes can also be prepared from them.
Hot and spicy condiments (horseradish, mustard, vinegar, pepper) are not used for cooking in preschool institutions. To improve the taste of food, it is recommended to use fresh herbs, green onions, garlic, rhubarb, sorrel, which are rich in vitamins, as seasonings.
Vitamins are of great importance in a child's nutrition..
Vitamins are biologically active substances that play an important role in the life of the body. They are regulators of metabolic processes, increase the body's resistance, are closely related to the processes of growth and development, participate in the processes of hematopoiesis and oxidative reactions of the body. Vitamins are not synthesized in the body or are synthesized in small amounts and therefore must be ingested with food. If their intake is insufficient, the so-called phenomena of hypovitaminosis or beriberi may occur. Signs of vitamin deficiency develop in the absence of individual vitamins in food, hypovitaminosis - with a decrease in their intake. This can be the result of their reduced content in foods, for example, during the winter-spring period, or improper cooking when vitamins are destroyed. Any intestinal disease in which the absorption of vitamins is impaired can become the cause of hypovitaminosis.
The general signs of hypovitaminosis are decreased performance, increased fatigue, and decreased resistance to disease.
Vitamins are divided into two groups: water-soluble (water-soluble) and fat-soluble (fat-soluble).
Water-soluble vitamins include ascorbic acid, thiamine, riboflavin, niacin, pyridoxine, cyanocobalamin, folic and pantothenic acids, and biotin.
Fat-soluble vitamins include retinol, ergocalciferol, tocopherol. Check out a brief description of some vitamins.
Vitamin C (ascorbic acid) is essential for the body. It takes part in redox processes, in protein, carbohydrate and mineral metabolism, activates the action of some enzymes and endocrine glands, plays a role in the biosynthesis of steroid hormones, promotes the growth of tissues and cells. Thanks to ascorbic acid, the body's resistance to the harmful effects of the external environment, and especially to infectious agents, increases.
With insufficient intake of vitamin C, there is lethargy, malaise, snotty, there is a predisposition to the development of infectious diseases. With a more pronounced deficiency of ascorbic acid, hemorrhages appear in the skin, mucous membranes, fragility of blood vessels and a tendency to bleeding increase.
The main sources of vitamin C are greens, fresh vegetables, potatoes, fruits, berries.
Vitamin C is unstable and easily degraded by exposure to sunlight, heating and storage. However, in such berries and fruits as black currant, citrus fruits, ascorbic acid is preserved even in winter. Vitamin C is well preserved in vegetables, berries and fruits when they are quickly frozen. It is important to properly carry out the culinary processing of products containing this vitamin: vegetables and fruits cannot be kept in sliced \u200b\u200bform or in water for a long time; they need to be cooked in an enamel bowl under a lid, laying in boiling water.
Vitamingroup B.ANDx value for the development of the child's body.
Vitamin B1 (thiamine) plays an important role in protein, fat and carbohydrate metabolism. It is of great importance in ensuring the functional state of the digestive and central nervous systems.
With insufficient intake of vitamin Β1, changes occur in the intestinal and nervous systems, fatigue increases, and muscle weakness is noted. In young children, appetite decreases, regurgitation, constipation, and bloating occur. There is a decrease in the body's resistance, an increased susceptibility to diseases.
Vitamin B1 is found in rye bread, Yeast, cereals (buckwheat, oatmeal, millet), legumes, wheat bread, liver, kidneys, heart.
Vitamin B2 (riboflavin) is a part of a number of enzymes, participates in the metabolism of carbohydrates, proteins and fats, plays an important role in the functional state of the central and autonomic nervous systems, is important for the growth and development of the body, promotes better absorption of food, has a beneficial effect on liver function , gastrointestinal tract.
Vitamin B2 ensures normal health skin and mucous membranes, stimulates hematopoiesis. With insufficient intake of vitamin B2 in children, there is a drop or stop in the increase in body weight, height, weakness, rapid fatigue, changes often occur in the mucous membrane of the eyes and in the oral cavity in the form of ulcers, redness, stomatitis, glossitis. Dryness, flaking, cracks in the corners of the mouth appear on the skin. Symptoms from the mucous membranes of the eyes may appear - lacrimation, conjunctivitis, photophobia, anemia occurs, and resistance to infections decreases.
Vitamin B2 is found in significant quantities in animal products: meat, liver, eggs, yeast (beer and bakery), milk and dairy products, cheese, cottage cheese, legume pods, cauliflower, green onions, and pepper.
Vitamin PP (niacin, or nicotinic acid) plays an important role in the processes of cell metabolism, regulates vascular tone, and influences blood formation.
With a lack of vitamin PP, disorders occur in the gastrointestinal tract, inflammatory changes in the skin, mucous membranes of the mouth and tongue are affected, the nervous system is disturbed: the child becomes irritable, restless, he is tormented by insomnia, polyneuritis.
Vitamin PP is found in meat, fish, offal (kidney, liver, heart), yeast, mushrooms, bread, potatoes, buckwheat.
Vitamin (pyridoxine) is part of numerous enzymes associated with the exchange of amino acids. With insufficient intake of vitamin B6 in children, hyperexcitability, irritability, and convulsive syndrome may develop. In some children, a lack of vitamin B6 manifests itself in the form of lethargy, apathy, and decreased appetite. Often, changes appear on the skin in the form of dry eczema. The function of hematopoiesis suffers, the number of leukocytes in the blood often decreases.
Vitamin B6 is found in meat, liver, fish, egg yolk, vegetables, legumes, fruits, yeast.
INitamines - B12, A, D, E
Vitamin B12 (cyanocobalamin) is necessary for normal blood formation, has a great effect on protein metabolism, and plays a role in carbohydrate metabolism. With a lack of vitamin B12, anemia is observed, disorders of the gastrointestinal tract appear.
Vitamin B12 is found in meat, offal, egg yolk, milk, cheese. In small quantities, it can be formed by the intestinal microflora.
Vitamin A (retinol) takes part in protein synthesis, lipid metabolism, is closely related to the processes of normal growth of children, increases the body's resistance to infections, affects the condition of the skin, mucous membranes, and participates in the formation of visual pigment.
With insufficient intake of vitamin A into the body, resistance to diseases decreases, growth slows down, dry skin and mucous membranes are noted, vision decreases, especially at dusk.
Vitamin A is found mainly in animal products: liver, egg yolk, butter, cream, sour cream, milk.
Vitamin D (ergocalciferol) regulates the exchange of calcium and phosphorus, stimulates the growth of bone tissue. With a lack of vitamin D, symptoms of rickets appear (the formation of bone tissue is disturbed), deformation of bones is observed due to a decrease in the content of minerals in them, lethargy is observed, muscle tone decreases, sweating, irritability, tearfulness occurs, and delayed teething occurs.
Excessive intake of vitamin D also has a harmful effect on the child's body. In this case, intoxication, decreased appetite, pallor and dryness of the skin, a tendency to constipation, and changes in the kidneys can occur.
Vitamin D is found in animal products: cheese, butter, egg yolk, liver, especially cod liver, some types of fish - halibut, salmon, tuna, etc. Daily products do not satisfy the need for this vitamin in young children. Therefore, to prevent the development of D-hypovitaminosis, young children are prescribed vitamin D in the form of pharmaceutical preparations.
Vitamin Ε (tocopherol) has a pronounced antioxidant effect. Under the influence of vitamin Ε, the processes of absorption and assimilation of vitamin A are improved and it is deposited in the liver. Vitamin Ε plays an important role in the activity of the central nervous system, increases the resistance of erythrocytes to hemolysis, and maintains normal capillary permeability.
With a lack of vitamin Ε, muscle weakness, anemia, and lethargy are observed.
Vitamin Ε is found mainly in green parts of plants, lettuce, spinach, cabbage, green peas, as well as wheat, oats, meat, liver, eggs, breast milk, vegetable oils. There is little vitamin Ε in cow's milk and animal fats.
The requirement of preschoolers for vitamins is also higher than that of adults.
Trace elements and their importance in the regulation of metabolic processes in the body.
Iron promotes the transfer of oxygen to cells and tissues, plays an important role in the processes of hematopoiesis, is an integral part of hemoglobin, and participates in redox processes that intensively occur in a growing child's body. The absorption of iron is greatly influenced by the type of compound with which it enters the body (organic or inorganic iron compound). Iron from animal products is better absorbed. Iron absorption also depends on the accompanying food ingredients.
Ascorbic, citric acid, proteins, some amino acids, as well as a combination of animal and plant products increase its absorption. A mixed diet consisting of animal and plant products absorbs about 15% of the iron.
The greatest amount of iron is found in offal (liver, tongue), meat, egg yolk, fish, as well as in some cereals (oat, pearl barley, buckwheat), in the green parts of plants and fruits.
Copper takes an active part in the processes of hematopoiesis. It promotes the formation of red blood cells and hemoglobin. Deficiency of copper in the body leads to anemia, growth retardation.
The foods richest in copper are legumes, buckwheat and oatmeal, liver, eggs, and fish.
Manganese is a part of all body tissues, especially bone. It is an integral part of oxidative enzymes, increases the rate of utilization of fats in the body, has a hypocholesterolemic effect, and affects hematopoiesis.
Manganese is found in plant foods (wheat, rice, legumes, parsley, sorrel, dill, beets, pumpkin, cranberries, raspberries, black currants).
Cobalt plays an important role in the process of hematopoiesis, stimulates the absorption of iron, and is part of vitamin B12.
Cobalt is found in kidneys, liver, fish, milk, legumes, cereals, beets, gooseberries, black currants, raspberries, and pears.
Iodine is a component of the thyroid hormone, which helps to increase the body's defenses. It is found in large quantities in seafood.
Fluoride is a part of dental tissue and plays a role in bone formation. They are rich in seafood, meat, bread.
Insufficient intake of trace elements with food leads to the occurrence of various disorders in the child's body. So, a lack of cobalt, copper, manganese causes anemia, fluoride - dental caries, iodine - thyroid dysfunction, zinc - a violation
The requirement of preschool children for minerals is relatively higher than that of adults.
Nutrition for childrenher with decreased appetite.
When feeding such children, it is especially important to observe the recommended age-specific portion sizes, to take into account individual tastes and habits. Too much food can only deter the child from eating and lead to an even greater loss of appetite.
You should not force feed the baby, entertain him while eating with toys, pictures, tell stories, etc. With distracted attention, the child's digestive juices are inhibited and the food reflex is suppressed.
Children with poor appetite can be offered a small amount of water or fruit juice during meals so that they can wash down the dense food. In some cases, the child may be offered a second course first so that he can eat the more nutritious part of the meal before he has lost interest in the food.
When feeding a child with a poor appetite, his tastes and habits are taken into account: you must try to give him the dish he most loved, ordering it in the kitchen if necessary. Such a child is patiently taught to others. useful products... Sometimes it is allowed to mix what the child needs the most nutritious dish (meat, eggs, cottage cheese) with fruit puree, juice or other product that the child loves. Older children in accessible form explain the need to first of all eat this or that dish or part of it, praise the child if he ate everything without a trace.
With a child, you should not talk about his poor appetite, selective attitude to certain dishes, their intolerance, etc.
A special approach is required for overweight, obese and advanced obese children. In the absence of attention from caregivers, such children often overeat.
Usually, during feeding, they are united and seated at separate tables so that they do not feel offended if they are restricted in their diet.
For example, children are given not wheat bread, but rye bread, and not only for lunch, but also for breakfast and dinner. At an afternoon snack, if all children receive pastries, cookies or waffles, they are replaced with some vegetable dish (vegetable stew, casserole) or unsweetened fruits, you can simply give a slice of black bread to milk or kefir. If possible, fatty kefir and cottage cheese are replaced with fat-free and given without sugar.
During lunch, children prone to obesity are offered a double portion of salad, at the same time the amount of soup is reduced by half, and the amount of side dish is also reduced, especially if it is made from cereals, pasta or potatoes. The cereal side dish is best replaced with a vegetable or raw vegetable salad. If for breakfast, lunch or dinner the menu includes dishes that stimulate appetite (herring, forshmak, caviar, broth), then it is better not to offer them to children prone to obesity.
When jelly or compote is given as a third dish, it is better to offer unsweetened juice or rosehip broth to children prone to obesity.
If an overweight child refuses a meal or malnourishes his portion, do not insist that he eats everything to the end. When such children sit at a separate table, they will not affect those who suffer from decreased appetite.
When observing obese babies during feeding, attention is paid to the pace of their meals. Hurried absorption of food is not permitted. Children should eat slowly, chewing food thoroughly and taking short breaks between meals. They will feel satiated sooner than with a hasty meal and with smaller meals.
Holidays, birthdays of pupils, days of the union republics in preschool institutions is of great importance. Children prepare holiday dinner or offer an unusual, interesting dish for an afternoon snack. It is better to cook as many dishes as possible from vegetables, fruits, berries, and not resort to the standard distribution of gifts, which include any sweets (sweets, cookies, waffles), and at best, Give an apple or orange.
Balanced diet children from the hutsubjective weight.
Usually such children are calm, phlegmatic, avoid noisy outdoor games. They are of little concern to educators and caregivers do not pay enough attention to them. Overweight children should be involved in vigorous activity, encouraging them to be more active during physical exercises, walks, games, competitions, etc.
Parents are encouraged to organize weekend activities and holidays (tourist trips, excursions, skiing, etc.), and in the evening hours, limit the viewing of television programs by children, replacing them with walks in the fresh air. Parents can also be advised how early to involve children in housework, doing feasible assignments associated with active movements.
Despite the fact that morning hygienic exercises are carried out in a preschool institution, it is useful for full children to carry out morning exercises at home with their parents, preferably in the fresh air. If the kindergarten is at a distance of 2-4 stops from the house, you should not use public transport, it is useful to walk this distance. So the child will receive a certain amount of physical activity.
Parents should be advised to use mainly vegetables (salads and vegetable oil) and dairy products in the recommendations on the composition of home meals. The last meal should be no later than 2 hours before bedtime.
Considering that more frequent meals are recommended for full children (but in correspondingly smaller quantities), it is possible to advise parents to give such a child a light breakfast in the morning (a glass of kefir, rye bread, an apple), informing the teacher about this. Accordingly, the teacher reduces the nutritional value of the breakfast received by the child in kindergarten.
It is also recommended to use wheat bran at home. The nurse of the preschool institution can give parents the appropriate reminders with recipes and methods of preparing various dishes using wheat bran. Especially useful are dishes that can replace confectionery (cookies, cakes) and sweet third courses (jelly, drinks, etc.).
Pasta and confectionery. Sugar.
Pasta is rich in carbohydrates and is easily absorbed by the body due to its low fiber content. They contain a fairly large amount of vegetable protein (10.4%), but are relatively poor in minerals and vitamins. Therefore, it is not recommended to use pasta very often for baby food. It is advisable to use fortified pasta, which contains milk proteins, whole or skim milk, eggs, vitamins. For the smallest children, we produce macaroni crumbs enriched with milk protein with vitamins and iron.
Pasta in baby food is used as a side dish and for dressing soups. Milk porridge and soups can be made from pasta.
Legumes (peas, beans, beans, lentils) are rarely used in the diet of children, especially young children: they contain a lot of fiber, are poorly absorbed and digested. At the same time, legumes are rich in vegetable protein (for example, split peas contain 23% protein), minerals and B vitamins.
In baby food, legumes are used mainly for soups, less often as a side dish and in salads.
Sugar and confectionery - a source of energy
Sugar has a high energy value and is easily digestible. Adding sugar to food improves its taste and improves digestibility. However, an excess of sugar is harmful to the child's body, as it reduces appetite, can cause metabolic disorders, retention of excess water in the body, and excessive weight gain. Sugar is almost pure carbohydrate.
Bee honey is a high-calorie product rich in carbohydrates (80.3%), which are easily digestible. In addition to carbohydrates, honey contains minerals, vitamins, a number of organic acids and enzymes. Honey is recommended to be used in the diet of children, partially replacing sugar with it, but for some Children suffering from allergic diseases, honey is contraindicated.
From confectionery products in baby food, various jams, preserves, marshmallows, marmalade, low-fat cookies, waffles can be used. However, the excessive inclusion of these products in the diet of children leads to metabolic disorders and reduces appetite. Children, especially young children, should not be given chocolate and chocolates: they contribute to the appearance of exudative diathesis.
Aesthetics of nutrition.
Everything that includes the concept of "nutrition aesthetics" is of great importance during the feeding process.
During his stay in a preschool institution, the child learns to behave correctly at the table, to use devices (spoon, knife, fork), and acquires certain skills in food culture.
Consideration should be given to nutritional aesthetics, starting with groups of young children. The sooner the child has the correct eating habits, the more firmly they will become a habit.
It is important that the baby develops a positive attitude towards food intake so that he is not irritated or tired by the time of feeding. To do this, caregivers should take care of creating a calm environment in the group. Before eating, you should avoid noisy games, strong impressions, which can inhibit the production of digestive juices in children and suppress the food reflex.
20-30 minutes before the next meal, children return from a walk or stop classes, games. This time is used to create a certain mood in children, conducive to eating.
Before eating, children tidy up their clothes, wash their hands thoroughly, attendants (starting from 1.5-2 years old) take an active part in setting the table. Each child has a permanent seat at the table. Tables and chairs must be appropriate for the child's height and be labeled accordingly.
During feeding, it is important to create in children good mood... To do this, in a preschool institution it is necessary to have beautiful, comfortable, stable dishes that correspond to the size of the age of children, cutlery. The tables are covered with tablecloths or napkins, vases with flowers are placed. The food is served nicely, not very hot but not cold either. To decorate dishes, it is advisable to use fresh herbs, brightly colored vegetables, fruits.
In the process of feeding, the teacher should not rush the children, distract them with extraneous conversations, comments. During feeding, children are told about the pleasant appearance, taste, smell of food, its usefulness, they try to focus the attention of each child on food. It is necessary to monitor the behavior of children at the table, the observance of cleanliness and tidiness, teach them to chew food well, not to swallow it in large pieces, to eat everything that is offered.
Compliance with hygiene requirements by children is one of the responsibilities of the educator during the feeding process. This is especially important in groups of young children, when skills and habits are actively formed and consolidated in babies. Young children are taught to sit quietly at the table, skillfully use a napkin, chew with a closed mouth, and not talk while eating. Children learn to use cutlery: from 1.5-2 years old they eat with a spoon on their own, from 3 years old they use a fork. In preschool groups, children are given a full table set (knives should not be sharp). Children in the senior and pre-school groups should be able to properly use a knife and fork, holding it in both the right and left hand.
After finishing the meal, the children gently wipe their mouths with a napkin and wipe their hands, thank for the meal and leave the table. Children should not be allowed to leave the table with a piece of bread or other food, including fruit or berries, cookies or candy.
When feeding children, especially young children, it is necessary to follow the sequence of processes, not to force preschoolers to sit at the table for a long time, waiting for the start of eating or changing dishes. The next dish is served immediately after the previous one is eaten. Children who have finished their meal earlier than others may be allowed to leave the table and engage in quiet play.
Organization of food in the preschool educational institution
ETIQUETTE - this is the part of it that is associated with the behavior of children at the table and the education of food culture skills.
What are the rules of etiquette we teach children in the garden?
1 .How to sit at the table, how to have a table conversation and what not to do at the table .
Before each meal, children wash their face, tidy up their nose, hair, clothes. The child should sit correctly at the table: the lower back should be pressed against the back of the chair, the feet completely touch the floor, between serving dishes, keep your right hand on your knees, and your left wrist on the table.
You can't sit with crossed legs, swing on a chair, sit lounging, bend over the back of someone sitting next to you, push back the chair with all your body weight, drum on the table with your fingers, put your elbows on the table.
TABLE CONVERSATION MANDATORY.
When having a table conversation, children should learn only two rules:
Do not engage in conversation until the speaker has finished
Do not speak while food is in your mouth.
One of the conditions necessary for creating a supportive environment while eating is correct behavior adults and children during meals. Adults (junior educator and teacher) talk to each other in a calm, quiet voice only about matters related to the nutrition of children (it is appropriate to talk about the food that children eat: what products it consists of, where did these products come from). Do not comment on all children at once. You should not rush children with the words: "eat quickly", "finish eating soon", it is better to serve food on time and thereby ensure that children do not linger at the table. Gradually pupils get used to eating culturally. If two children are busy talking with each other, do not react to the others, then you should make a remark to them. Each child, approaching the table, should wish the sitting people a bon appetite, and they should thank them in return. Leaving the table, the child wishes the remaining bon appetit again or all the best!
“Thank you,” he says every time he is served food, the dishes are removed, etc.
2. How to use cutlery, napkins, hold a cup .
Keep the spoon in right hand, brought to the mouth with the wide side, closer to the narrowed edge, the contents are slowly poured into the mouth; the fork can be held both in the right and in the left hand: in the right - when the table is served only with a fork, in the left - when with a fork and a knife. Cutlery is placed on the plate only when it is no longer needed. A teaspoon is served with compote, tea, if there is something to stir in it.
Starting from the second half of the year, in the 2nd junior group, teach children to use a fork, in middle group - use a knife. Salads are eaten with a knife and a fork, prying a portion, hold the fork with the prongs up, and with a knife scoop up and slightly squeeze the rest of the soup, tilting the plate away from you. Leave the spoon in the plate. Many guys have a bad habit of catching pieces of cabbage and onions from the soup. It is necessary to explain to them that the cook sends us from the kitchen only what you can eat, everything is edible on the plates. It is necessary to teach to eat thick with liquid.
The second course with and without a side dish should be eaten with a knife and fork: chicken, fish, sausage, soufflé. Teach children to separate a piece with the edge of a fork and eat it by picking it up on a fork, and not cut the entire portion at once. Only toddlers who cannot cope with it themselves need to completely cut the portion. We teach children to eat a cutlet, meat, fish at the same time as a side dish: a piece of cutlet, meat or fish and a lot of side dish. Serve sausages, sausages in the younger group cut, from 4 to 7 years old children cut them themselves. Also serve sliced \u200b\u200bcucumbers and tomatoes. If not cut, children take them with their hands; pasta, mashed potatoes, omelet, cutlet - only with a fork; pancakes, pancakes, watermelon - with a fork and knife; berries in compote - with a teaspoon, the bone is separated in the mouth, spit into the hand and put on a saucer, do not leave a spoon in a glass; bread is not bitten off, but broken off with your hands, soup with bread can be eaten by holding bread in your left hand and biting off directly from the piece, it is more correct to put it on the left on a plate or napkin and eat, breaking off a small piece. Bread should be placed in the middle of the table in bread bins, cutting it into small pieces (20-25 g). To take bread from the common bread box, teach children with index and thumb, and hold it while eating, and not in a fist. Always keep your hand with bread above the table, and do not lower it down .. Put pies, cheesecakes, cookies, gingerbread in the middle of each table in common plates or bread bins. Teach children to take, without choosing, that pie, cookies that lie closer to them, pies, cookies, gingerbread children eat, holding them in their hands, they drink tea as usual)
Children should use the paper napkin as needed. It should be applied to the lips, then squeezed into a lump, put on a used plate or, if the food is not finished, next to the plate.A paper napkin is used only once, if necessary, take another.
A cup with a handle is taken with the index finger, which is pushed into the handle, placed on top thumb, and a middle one is placed under the handle to ensure stability. Ring finger and the little finger is pressed to the palm.
A glass without a handle, the glass is taken lower to the bottom.
SERVICE TABLE IN KINDERGARTEN
In young groups, products are givenportioned ... Bread bins are filled with bread for each change of dishes. The first dish is served to each child separately, as the first is eaten, the second is served.
Do not allow a young child to play at the table with food, do not allow it to be laid out on the table and put hands on a plate. Don't entertain him in the hope that he will eat more.
Perform the same ritual every day before meals. Arrange for hand washing, put on a bib and only then sit him at the table.
After eating, do not let your baby out of the table immediately. The child should not leave grimy. Show him how to use napkins - they should always be on the table.
Use them to wipe your baby's mouth and hands after eating. So you will teach him to be neat at the table.
In preschool groups, the table is served as follows:
BREAKFAST - in the middle they put a bread basket with bread, a plate with portioned butter, a napkin holder, saucers. Then forks, knives and spoons are laid out (depending on the dish). Fork on the left, knife on the right, spoon parallel to the edge of the table. An adult pours the drink when the main course is eaten and the plate is removed. The service staff pours tea or coffee on a separate table and brings it to the children as needed. This is necessary so that the drink does not cool down ahead of time.
The main course is served to the child only when he sits at the table. Dishes are not laid out in advance, except for those eaten cold. The plates are stacked on top of each other and left on the edge of the table.
DINNER - the table is served in the same way, but the compote is poured in advance, a tablespoon is placed next to the knife. The attendants are serving plates of salad, the teacher invites the children to the tables. As the children eat the salad, the junior teacher pours the soup, the teacher helps to carry it. The attendants are not allowed to this process. It is strictly forbidden to leave used dishes, during lunch it is necessary to teach children not to put a dirty plate in the middle of the table: this clutters the table and creates an ugly look. They are immediately removed by the junior teacher and the children on duty. The second dish is served as the first is eaten, the educator and the junior educator help to carry. The plates after the second are folded one into one at the edge of the table, the attendants remove them, since the table should always look neat.
Afternoon - the table is served in the same way as for breakfast. Only oil is not supplied.
DINNER - the table is served in the same way as for breakfast, except for butter.
Another important requirement for staff and teachers is not to create a stressful environment with your actions and words when children eat. Adults must constantly remember that children have just enteredinto this world and still do not know how. When accustoming them to good manners, one should be condescending to mistakes, not blame or rush. Manners should be taught naturally, calmly, and best of all by example, coming to the rescue whenever the child is in difficulty. Finally, the third requirement concerns coercion of the child while eating.
REMINDER FOR TEACHERS
on the organization of meals in groups
Conditions for fostering a positive attitude towards food:
convenient arrangement of tables, aesthetically pleasing table setting and serving of dishes;
favorable psychological climate, friendly and attentive attitude of adults;
clarification of the need for balanced nutrition, promotion healthy way life;
exclusion of aggressive methods of influence (coercion, threats, punishment);
gradual accustoming the child to the desired norm in food;
assisting with feeding, while providing the opportunity to exercise independence;
allow children to drink food with compote, jelly, juice or just warm water - then they willingly eat;
during meals, it is advisable for the teacher to be at the table with the children.
Organization of duty
General requirements:
The watch is in the nature of instructions;
Unity of requirements on the part of both educators and their assistant;
It is imperative to perform hygienic procedures, the presence of an attractive uniform for the attendants (apron, cap);
Assign 1 attendant for each table (junior, average age); 2 attendants at all tables - older age.
Encouragement and gratitude for help;
younger age:
- by the end of the year, you can put up a Duty Board and teach children how to use it;
Laying out spoons, napkin holders and bread boxes on the table.
average age:
Table setting under the guidance of an adult;
Cleaning of used napkins;
Cleaning of dirty dishes from children's tables to a specific place.
older age:
Table setting (independently and under the supervision of an adult);
Accommodation paper napkins in napkin holders (twisting into tubes, cutting, folding);
Cleaning of dirty dishes and used napkins, cleaning tables from crumbs.
REMINDER FOR CHILDREN
How to behave at the table.
Do not sit lounging.
Don't cross your legs.
Don't shuffle your feet, don't talk.
Don't turn around, don't push your comrade.
Eat gently, do not spill on the tablecloth.
Bite the bread over the plate.
Don't bite off large pieces of bread at once. Eat quietly. Don't slurp.
Hold your fork, spoon and knife correctly.
After eating, place the spoon and fork on the plate.
When you leave the table, remove the chair and thank you.
Rinse your mouth after eating.
Proper balanced nutrition is the key to full development, the formation of a healthy lifestyle in children. Mom does not need to worry about sending a child to kindergarten that he will remain hungry. Of course, at first it's a matter of habit. Many kids adapt for a long time, are capricious, get used to a new diet. However, this is only beneficial. The main thing is what products the food will be prepared from.
involves daily inclusion in the dietproducts consisting of vegetables, cereals, meat, fish, cottage cheese, eggs.
Nutritional standards
The Ministry of Health, the Ministry of Education of the Russian Federation pay special attention to the preparation of baby food at the preschool educational institution. Standards have been approved, special ones have been developed taking into account the age and needs of the child's body.
Food should be healthy, varied, energetically valuable. Food consumption rates must necessarily correspond to age parameters. Children. The menu includes proteins, fats and carbohydrates. Approximate norms of Kcal per day for a child, taking into account age in:
- 3-4 years - 1540 kcal;
- 3-6 years - 1900 kcal.
Features of the diet
The diet should be distinguished by seasons. In the off-season (spring, autumn), vegetables and fruits should prevail.
Meals in kindergartens are divided into periods:
- summer autumn;
- winter spring.
Children at an early age need to saturate the body with natural healthy foods composed of minerals, fiber, vitamins. This building material is extremely necessary for the formation of growth, development of every child. The inclusion of semi-finished products in the diet is unacceptable.
Nutrition principles
is based on the following principles:
- full compliance with the energy value of the menu in relation to the energy consumption of children;
- a variety of dishes to the maximum to ensure a balanced diet for every day;
- adherence to the diet for the formation of skills in the culture of food intake in babies;
- strict adherence to the requirements for food preparation, technological processing, in accordance with established standards;
- maximum preservation of nutritional value, taste of dishes after cooking.
Children spend most of their time at preschool educational institutions, so food should be served varied, healthy, tasty. Preschool children have an increased need for meals made from dairy products, vegetables, fish, beef, and liver.
Particular attention is paid to sanitary standards, terms and conditions of product storage. A monotonous menu in a preschool educational institution for 1 week is not acceptable. Dishes should not bore kids.
Menu for every day
The menu is approved by the head of the child care facility for 7 days at once. The composition of the products must comply with the norms of a healthy diet. Diet - 4 times a day, consisting of: breakfast, lunch, afternoon tea, dinner. For breakfast, hot dishes, warm sandwiches and drinks are required.
It is unacceptable to cook dishes from meat of wild poultry (animals) that have also not been cooked. Harmful productsthat should be excluded from the children's menu:
- unpasteurized milk;
- confectionery, cream;
- gas. the drinks;
- natural coffe.
The responsibility of the kindergarten management is to inform parents about the products included in the children's meals. It is important that a child from an early age is accustomed to adherence to the diet according to age, time of stay in a preschool educational institution. Sample mode:
- breakfast - 8-9 am;
- lunch - 12-13 hours;
- afternoon snack - 15.30-16 hours;
- dinner 18.30 - 19.00.
At the discretion of the management, it is possible to schedule 2 breakfasts from 10:30 to 11:00.
Particular attention is paid to toddlers who are artificial from 1 year old:
- who receive nutrition from liquid, dry milk mixtures;
- food allergy sufferers, for whom the menu should be selected taking into account medical indications.
Parents should negotiate an acceptable diet with the management of kindergartens, make a menu together, taking into account individual characteristics, intolerance to children with allergies. Rational nutrition is the key to excellent mental and physical development of children. Many programs have been developed for children with chronic internal diseases of the musculoskeletal system and digestive organs.
The organization of the diet should correspond to the energy needs of preschoolers. The higher the training load, the more vitamins and micronutrients should prevail in the diet. Lack in the body is fraught with rapid fatigue, decreased academic performance, children lagging behind in height and weight.
Nutrition is a building material for the formation of full growth and development of the child's body. Protein (vegetable, animal) must be added to the body every day, otherwise disorders on the part of the immune system and the brain are inevitable. But overfeeding of children is also unacceptable. Excessive intake of fats, carbohydrates provokes metabolic failure, the development of serious chronic diseases.
We must not forget about the adherence to the drinking regime for children. The intake of purified water per day should be at least 1.5 liters.
The role of parents is to track the diet of their children. Experts advise:
- to bring food in a preschool educational institution as close as possible to home;
- carefully study the menu displayed in groups for every day;
- take into account existing diseases, contraindications in children at the time of inclusion in the diet to accept new products;
- do not feed the children in the morning, before going to kindergarten, otherwise the appetite will be reduced, and the diet will be disturbed, if necessary, you can give the child 1 glass of juice to drink in the morning or eat fruit;
- before sending the child to the nursery, it is advisable to teach himself to eat and hold a spoon, otherwise there is a high probability that the baby will remain hungry.
The selection of products in the preschool educational institution is carried out by complementing each other so that the prepared food becomes balanced, fortified, and varied. If a child has gastroenterological problems, then the menu must be agreed with the heads of children's institutions. For example, it is possible to prescribe a special diet, table number 5.
Compliance with sanitary and hygienic requirements is one of the important conditions for the proper organization of children's nutrition. Parents have no reason to doubt that the menu in preschool institutions will be drawn up incorrectly. However, at home, it is important to teach children to adhere to time intervals between meals - 3.5 - 4 hours.
Control over the nutrition of children is carried out by Rospotrebnadzor. Regular checks are carried out in kindergartens. Failure to comply with the standards of the diet of children, the sanitary condition of the food units is fraught with fines for the administrative leadership, suspension activities of preschool educational institutions generally.
Our plant will help in organizing children's meals, drawing up a menu for every day. We successfully cooperate with many organizations in Moscow: technical schools, colleges, kindergartens, schools, gymnasiums, and have achieved considerable success over the years of fruitful work. Our main goal is to provide children with healthy nutrition, which is essential for their full growth and development.
Food culture in kindergarten is a science necessary in modern life. Fast food, which looks attractive in the face of the eternal lack of time, strives to oust healthy food from our diet. This is not at all good for a growing child's body. Since children spend most of the day in kindergarten, it is up to the educators to teach the child healthy, tasty, beautiful and, most importantly, to eat carefully.
Etiquette lessons begin at an early age. The child learns not only to behave correctly at the table, but also to confidently use cutlery, to be neat and polite.
Table setting rules
In kindergarten, children are taught to eat in a classic, European manner: a fork in the left hand, a knife in the right. Based on this, tables are served. Forks are given to children from junior group, and knives - with senior groups.
In each group, it is desirable to have their own dishes, the colors of which may correspond to the name of the group ("Daisies", "Babies"). When moving to the senior group, the set of dishes changes.
In the older group, an additional item may appear on the tables - a salt shaker with a small spoon. Often, children, not wanting to eat a lightly salted dish, refuse to eat. But it is enough for them to allow a little salt to the dish, and the appetite immediately appears. Of course, children need to be told that excess salt is extremely harmful, that it is necessary to observe the measure.
Tables are served differently depending on the time of the meal.
For breakfast, a vase with flowers, a bread basket, a plate of portioned butter, a napkin holder, and saucers are placed in the middle of the table. Forks are laid out on the left side, knives on the right, spoons parallel to the edge of the table. The main dish, so as not to cool, is served only when the child sits down at the table. The dishes are removed to the left of the sitting child.
For dinner, the table is served in a similar way, however, juice and compote are poured into cups on the table in advance, and plates are placed on the edge of the table. At the same time, in the younger groups, only deep plates are placed, and in the middle and senior groups, deep and shallow plates are placed in those cases when the second is laid out in the group, and not brought from the kitchen. Used dishes are immediately removed.
Some kindergartens encourage children's habits that may not always be beneficial. For example, many guys who do not like boiled onions, carrots or cabbage, put them on a plate prepared in advance by the nanny. However, educators should work with the pupils, trying to teach them to eat all the thick with liquid. As a last resort, place a slice of onion on the edge of your plate.
For afternoon tea, the table is served as for breakfast - with the only difference: no butter is served.
Formation of cultural and hygienic skills at the table
As a child grows up, his table behavior skills improve. Go to a nursery and a senior group, and you will not only see, but also hear the difference. The kids are sitting anyhow because of their age and restlessness, the crumbs are scattered, trying to chat - not everywhere, of course, but this is a typical picture. And take the older group: the children sit and eat quietly, no one talks, no one laughs. After eating, they wipe themselves off with a napkin, thank the nanny and help the attendant clean up the dishes.
Young children (1-2 years old) are taught:
- wash your hands before eating and dry them with a towel (with the help of an adult);
- sit down at a chair;
- use a cup: hold it in such a way that the liquid does not spill, drink slowly;
- use a spoon;
- eat thick food on your own with a spoon, eat with bread;
- after the end of a meal, leave the table and move the chair.
Children of the first junior group (2-3 years old) are taught:
- wash your hands yourself before eating, wipe them dry with a towel;
- eat neatly, holding a spoon in the right hand;
- wipe off with a napkin after eating;
- thank after eating.
Children of the second junior group (3-4 years old) are taught:
- independently and carefully wash your hands with soap, wipe dry with a towel, hang the towel in its place;
- use cutlery correctly;
- eat gently: do not crush bread, chew food with your mouth closed.
Children of the middle and senior groups (4-5 years old, 5-6 years old) are taught:
- take food in small portions;
- eat quietly;
- use cutlery correctly (fork, spoon, knife);
- sit with a straight back;
- carefully make up the dishes after eating;
- carry some of the dishes.
Children of the preparatory group for school (6-7 years old) consolidate the acquired skills of the culture of behavior at the table: they do not put their elbows, sit straight, chew food thoroughly, use cutlery correctly.
Forms of instilling food culture
The forms of instilling a culture of nutrition in kindergarten are varied. One of them is duty. Those on duty at the tables are given an elegant uniform, consisting of colored caps and aprons. All these clothes are kept in the "Duty's Corner".
Children start on duty from the second younger group, at the end school year... The attendant helps the nanny set the table, at which he himself eats. The preschooler arranges glasses, puts napkins, spoons, puts bread boxes.
In the middle group, children consolidate table setting skills. In the second half of the year, duties are added: arrange the saucers that the nanny had previously put on the table, put napkins in glasses, remove breadbaskets and glasses with napkins after eating.
In the senior and preparatory groups, the attendants can independently set the table and clean up after meals. The duties of the attendants include not only arranging the dishes, but also, for example, folding cloth napkins. This activity is very conducive to development fine motor skills arms.
The attendants are serious about announcing the menu, a kind of acting mini-scene. After all, the menu can be read with expression so that children, who have not yet experienced hunger, will want to try all the dishes.
Holidays are organized in preschool institutions. The Day of Food Culture is especially popular. Within its framework various master classes on cooking salads, decorating dishes, there are conversations about culinary preferences and traditions that have come to us from other countries.
As you know, appetite largely depends on how "tasty" the food looks, the table is beautifully laid. In this regard, in kindergartens, contests are often announced for the best serving.
Nutrition plays an important role in the growth and development of a child, is of great importance for his health. Insufficient provision of children younger age iron, selenium, iodine, zinc, calcium, etc. can serve as the basis for significant disorders in the formation of intelligence, the musculoskeletal system or connective tissue in general, the reproductive sphere, a decrease in physical performance, etc. Therefore, rational and nutritious nutrition preschoolers - the key to good health, normal growth and correct development children.
Nutrition is an essential component of the daily routine. The whole process related to the nutrition of children is of great educational value. Children are taught important hygiene skills to wash their hands before eating, rinse their mouths after eating, use cutlery and napkins; teach to chew food thoroughly, eat carefully and sit properly at the table.
Everything that includes the concept of "nutrition aesthetics" is of great importance during the feeding process.
During his stay in a preschool institution, the child learns to behave correctly at the table, to use devices (spoon, knife, fork), and acquires certain skills in food culture.
Consideration should be given to nutritional aesthetics, starting with groups of young children. The sooner the child has the correct eating habits, the more firmly they will become a habit.
It is important that the baby develops a positive attitude towards food intake so that by the time of feeding he is not irritated or tired. To do this, caregivers should take care of creating a calm environment in the group. Before eating, you should avoid noisy games, strong impressions, which can inhibit the production of digestive juices in children and suppress the food reflex.
20-30 minutes before the next meal, children are returned from a walk or stop classes, games. This time is used to create a certain mood in children, conducive to eating.
Before eating, children tidy up their clothes, wash their hands thoroughly, the attendants take an active part in setting the table. Each child has a permanent seat at the table.
It is important to keep the babies in a good mood during feeding. To do this, in a preschool institution it is necessary to have beautiful, comfortable, stable dishes that correspond to the size of the age of children, cutlery. The tables are covered with tablecloths or napkins, vases with flowers are placed. The food is served nicely, not very hot but not cold either. To decorate dishes, it is advisable to use fresh herbs, brightly colored vegetables, fruits.
In the process of feeding, the teacher should not rush the children, distract them with extraneous conversations, comments. During feeding, children are told about the pleasant appearance, taste, smell of food, its usefulness, they try to focus the attention of each child on food. It is necessary to monitor the behavior of children at the table, the observance of cleanliness and tidiness, teach them to chew food well, not to swallow it in large pieces, to eat everything that is offered.
Compliance with hygiene requirements by children is one of the responsibilities of the educator during the feeding process. This is especially important in groups of young children, when skills and habits are actively formed and consolidated in babies. Young children are taught to sit quietly at the table, skillfully use a napkin, chew with a closed mouth, and not talk while eating. Children learn to use cutlery: from 1.5 - 2 years old they eat with a spoon on their own, from 3 years old they use a fork. In preschool groups, children are given a full table set (knives should not be sharp). Children in the older and pre-school groups should be able to properly use a knife and fork, holding it in both the right hand and in the left hand.
After finishing the meal, the children gently wipe their mouths with a napkin and wipe their hands, thank for the meal and leave the table. Children should not be allowed to leave the table with a piece of bread or other food, including fruit or berries, cookies or candy.
When feeding children, especially young children, it is necessary to follow the sequence of processes, not to force preschoolers to sit at the table for a long time, waiting for the start of eating or changing dishes. The next dish is served immediately after the previous one is eaten. Children who finish their meal earlier than others may be allowed to leave the table and engage in a quiet game while standing at the table (for example, a construction worker).
Educators pay great attention to children with low appetite. When feeding such children, it is especially important to observe the recommended age-specific portion sizes, to take into account individual tastes and habits. Too much food can only deter the child from eating and lead to an even greater loss of appetite.
IN adaptation period many children eat poorly too. Here it is important to correctly explain to the parents that the child did not eat everything or ate very little, and we did not force him, because next time he does not want to go to the garden to the evil aunt and therefore we ask that you feed him better at home
For younger children, portioned dishes (cutlets, cheese cakes) are put on a plate whole and, with a child, they are divided into smaller pieces with a spoon.
You should not force feed the baby, entertain him while eating with toys, pictures, tell fairy tales, etc. With distracted attention, the production of digestive juices is inhibited in the child and the food reflex is suppressed. You can accompany your meals with quiet, calm music.
Children with poor appetite can be offered a small amount of water or fruit juice during meals so that they can wash down the dense food. In some cases, the child may be offered a second course first so that he can eat the more nutritious part of the meal before he has lost interest in the food.
When feeding a child with a poor appetite, his tastes and habits are taken into account: one should try to give the most favorite dish, ordering it in the kitchen if necessary. Such a child is patiently taught to other useful products. Sometimes it is allowed to mix the most nutritious food that the child needs (meat, eggs, cottage cheese) with fruit puree, juice or other product that the child loves. Older children are explained in an accessible form the need to first eat this or that dish or part of it, they praise the child if he has eaten everything without a trace.
To this end, the following rules must be observed:
- everything necessary for organizing meals (in the established order to arrange tables, serve them correctly for children of every age, etc.) should be prepared by the time the children begin to wash their hands.
- washing and sitting down at the table should be carried out gradually, starting with younger children and those who eat slowly.
- do not detain children after eating.
- prepare food for younger children in advance (cut meat, pancakes, etc.).
- the procedure for serving children, the requirements of the educator and the junior educator must be uniform and constant.
Thus, systematic, purposeful management of children's nutrition allows them to exercise them in many good deeds, instill sustainable hygiene skills, expand their everyday orientation, and solve the problems of moral education.
SanPiN 2.4.1.3049-13
Preview:
Organization of meals in kindergarten
Food for children in Kindergarten is carried out in accordance with the documents regulating the organization of food in preschool educational organizations:
SanPiN 2.4.1.3049-13
Order "On the approval of the menu, assignment of responsibility for catering in an educational organization" dated 03/02/2016 No. 19-OD
10-day perspective menu (for children aged 1.5-3 years old, 3-7 years old)
Technological maps (which include a set of products and the correct cooking technology),
How are meals organized in kindergarten groups and what do we do to organize proper nutrition in groups? This question worries many parents.
The kindergarten has a separate catering unit, consisting of a brewhouse, a vegetable warehouse, and a pantry for storing food. The catering unit is equipped with the necessary equipment and inventory, staffed with a full staff of workers: 1 chef, 3 cooks, 1 kitchen worker. The entire cooking cycle takes place at the catering unit.All conditions have been created for the implementation of sanitary rules for the organization of baby food.
In kindergarten, meals for toddlers and preschool children are organized in group rooms. Finished food is issued only after a sample has been taken by the rejection commission, after which the corresponding entries are made in the rejection log of finished culinary products.
The junior educator delivers prepared food from the catering unit to the group premises. Places on plates, children sit down at the served table for eating.
Teachers in all age groups organize a watch, teach children how to use cutlery, napkins correctly, hold a cup, and eat carefully, carefully chewing food. To make it comfortable for children to sit at the beginning of the school year, tables and chairs are adjusted for the height of the children.In order for children to learn in more detail about vegetables and fruits, about healthy and unhealthy food, a competition for children's projects was held in kindergarten. Healthy eating". The competition was attended by older children and preparatory groups and defended their projects. The winners took part in the competition at the municipal level.
The project "On the benefits of milk" was presented in the competition for child-parent projects.
At the regional forum "Big Break", which was held on the basis of our kindergarten in one of the sections senior nurse told about the secrets of healthy eating.
Repeatedly health workers of our kindergarten, the issue of baby and dietary nutrition was also covered at parent meetings.
Also, parents who are interested in the issue of nutrition can receive advice both individually and at decorated stands in group rooms.
An exhibition of children's drawings "It's great to be healthy" was organized in the kindergarten.
As part of the implementation of the children's-parental project at the level of the educational organization "Autumn looked into kindergarten", parents took part in an unusual event of tasting dishes from the gifts of autumn, one original autumn dish was presented from each group and everyone could try what was offered to them.
The educational process in kindergarten is based on project activities and one of the themes of the project was devoted to the profession of a cook.
The topic of catering was raised at the pedagogical council of the kindergarten on 31.08.2016 No. 1 "Organization of interaction with parents on nutrition issues."
There were meetings of the meetings with the director on the topic "Organization of meals in groups", "Fostering a culture of behavior at the table."
Administrative control was carried out on the topic: "Organization of food in kindergarten," Organization of the work of the catering department.
All the activities carried out are confirmed by a documentary certificate or protocol.
