Methodological recommendations for preschool teachers on organizing the nutrition process and setting tables in groups. Catering

1. General provisions and scope

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

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

These Methodological Recommendations apply to canteens and catering units of educational institutions, basic public catering establishments that organize meals for children and adolescents at their place of study, including school catering plants, school canteens.

• 
  Law of the Russian Federation dated July 10, 1992 No. 3266-1 “On Education” (as amended on March 16, 2006);
• 
  Decree of the Government of the Russian Federation dated August 15, 1997 No. 1036 “On approval of the Rules for the provision of public catering services” (as amended on May 21, 2001, No. 389);
• 
  Sanitary and epidemiological rules SanPiN 2.4.2.1178-02 “Hygienic requirements for learning conditions in educational institutions” Sanitary and epidemiological rules SP 2.3.6.1079-01 “Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food raw materials in them ( as amended on April 1, 2003);
• 
  Methodological guidelines for organizing rational nutrition for students in secondary schools, approved by Order of the USSR Ministry of Trade of December 26, 1985 No. 315;
• 
  Regulatory acts and technological standards in force in public catering.

The capacity of public catering establishments at the place of study is determined in accordance with SNiP 2.08.02-89 “Public buildings and structures” (as amended on August 29, 2003) and SanPiN 2.4.2.1178-02

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

In educational institutions, meals for students, teachers, and staff are organized in canteens and cafeterias. In educational institutions with more than 100 students, meals are organized in canteens, and for smaller numbers - in dispensing canteens. The supply of hot dishes to the canteens and dispensers is carried out from a specialized procurement enterprise (ShBS, KShP).

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

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

The enterprise does not house premises for housing, does not carry out work or services not related to the activities of the public catering establishment, and does not keep animals and birds. There should be no unauthorized persons in production and warehouse premises.

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

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

The duration of breaks intended for meals must be at least 20 minutes, and when students eat in two turns, at least 30 minutes.

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

Lunch for students in grades 1-4 is best organized between 13:00 and 14:00, and for students in grades 5-11 - from 14:00 to 15:00 (after the end of compulsory classes).

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

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

The administration of the catering unit and the school must draw up a schedule for visiting the canteen for students of each class, taking into account the mode of study sessions.

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

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

• 
  compliance of the energy value (calorie content) of the diet with the age-related physiological needs of children and adolescents;
• 
  ensuring in the diet a certain ratio (balance) of basic nutrients in grams;
• 
  replenishing the deficiency of vitamins and other microelements in the diet of schoolchildren by adjusting recipes and using fortified products;
• 
  maximum variety of diet (diversity is achieved by using a sufficient range of products and various cooking methods);
• 
  technological processing of products, ensuring the taste of culinary products and preservation of nutritional value;
• 
  compliance with the optimal diet and proper distribution of the daily diet into individual meals throughout the day.

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

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

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

If any products are unavailable, you should select a replacement that is equivalent in the content of essential nutrients according to the product replacement table.

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

For normal physical and mental development of children and adolescents, a complete, balanced diet is necessary, ensuring plastic processes and energy expenditure of the body, taking into account its age. The energy value of the daily diet of children and adolescents should be 10% higher than their energy expenditure, since some of the nutrients are necessary to ensure the processes of growth and development of the body. Daily physiological nutritional norms for children of different ages are shown in the table:

Table 1

Daily requirement of children and adolescents for basic nutrients and energy

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

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

When organizing discounted meals for students at the expense of budget funds (or other sources of funding), it is preferable to organize meals in such a way that all students receive hot breakfasts (in the second shift - afternoon snacks). At the same time, primary school students and children from low-income and socially vulnerable families should be provided with full-fledged hot breakfasts.

Simultaneously with the sale of complex diets, it is possible to provide additional forms of service organization: dispensing dishes of free choice, operating bars, buffets, buffets, tea, vitamin tables with an additional assortment of baked goods, dairy products, vegetable salads, juices, hot and cold drinks, etc. The work of additional forms of service is also recommended in the afternoon and during extracurricular activities.

5. Additional forms of organizing services for children and adolescents. Recommended range of food products for free sale.

The formation of an assortment of food products for additional nutrition of children and adolescents in canteens (buffets) of educational institutions is carried out by compiling assortment lists of food products for free sale (“buffet products”).

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

The range of products includes mainly ready-to-eat industrially produced food products in individual packaging, and if appropriate commercial equipment (bain-marie, refrigerated counters) is available, it also includes home-produced dishes and culinary products. For culinary products and ready-made dishes sold in educational institutions for free sale (from buffets, bar counters, etc.), it is advisable to use disposable individual consumer packaging (made of polymer materials, foil, laminated paper, etc.).

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

It is better to use natural juices, nectars and juice drinks (except fortified ones), without added sugar, with 50-100% juice content.

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

Dairy products should always be on sale in individual consumer packaging, the volume of which is designed for one serving, including sterilized milk, fermented milk products (drinks), such as kefir, fermented baked milk, yogurt, etc., as well as various assorted yogurts at least 1-2 items. Industrially produced curd products are sold in sealed portioned packaging made of polymer materials with a capacity of up to 100 g; you can sell hard and processed cheeses in portioned packaging with a capacity of up to 50 g in buffets of educational institutions. All dairy, fermented milk products and cheeses are sold with the obligatory use of a refrigerated counter.

To organize additional nutrition for children and adolescents, at least 1-2 types of bakery products must be on sale. Bakery products (including buttery ones) enriched with vitamins (vitamin-mineral mixtures) are sold.

For sale in canteens and buffets of educational institutions, as part of an additional range of food products for free sale, we can recommend cereal breakfast cereals enriched with vitamins and minerals (weighing up to 50 g per package, except for chips fried in oil), which can be included to a limited extent puffed corn, plain croutons without flavoring additives, except natural ones (dill, garlic, etc.).

In canteens and buffets in educational institutions, a limited assortment may be sold industrially produced flour confectionery products (gingerbreads, gingerbread cookies, muffins, rolls, waffles and other products, except cream ones) in individual portioned (weighing up to 100 g) packaging, as well as flour confectionery products own production weighing up to 100 g (except for products with cream).

Prepared dishes and home-made culinary products are recommended for sale in buffets salads and vinaigrettes homemade (serving size from 30 to 200 g). Salads are dressed directly upon sale. Hot dishes are recommended sausages baked in dough; boiled sausages with garnish; school pizza (50-1 OOg). Sausages can be cooked immediately before sale using microwave ovens. Can also be served hot sandwiches (with cheese, sausage boiled or semi-smoked, etc.). Hot sandwiches are prepared immediately before sale using convection heating or microwave ovens. The sales period for these products is 3 hours from the moment of preparation with the obligatory use of refrigerated counters.

6. Basic principles of developing a diet and creating menus for students in educational institutions

An important element of rational nutrition is the distribution of the daily food requirement between its individual meals.

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

Every day, on the eve of the day of cooking, the production manager draws up a menu plan (form No. OP-2, approved by Decree of the State Statistics Committee of the Russian Federation dated December 25, 1998 No. 132) for each day. The menu plan indicates the name of the dish, a brief description, the layout number according to the Collection of Recipes, and the portion yield. Depending on the age of the children, you should adhere to the weight (volume) of the portion indicated in Table No. 4.

Approximate serving size for school-age children

Table 4

Taking into account the difficulties that arise in organizing rational nutrition for students: high prices for food products, the amount of compensation allocated from budgets of various levels, depending on specific conditions, it is allowed to sell breakfast and lunch rations with an incomplete set of dishes, reduced portions, provided that caloric content is ensured.

Meat and meat products:

Poultry meat (chicken, turkey);

Rabbit meat;

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

Boiled sausages (doctor’s, separate, etc.), no more than 1-2 times a week, post-heat treatment;

Offal (beef liver, tongue).

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

Chicken eggs - in the form of omelettes or boiled.

Milk and dairy products:

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

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

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

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

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

Kefir;

Ryazhenka, Varenets, bifidok and other fermented milk products of industrial production;

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

Butter (including peasant butter);

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

Confectionery:

candies (preferably marshmallows, marshmallows, marmalade), caramel, chocolate - no more than once a week;

Biscuits, cookies, crackers, waffles, muffins (preferably with a minimum amount of food flavoring);

Pastries, cakes (short and sponge cakes, without cream);

Jams, preserves, marmalade, honey - industrial production.

Potatoes, white cabbage, cauliflower, carrots, beets, cucumbers, tomatoes, zucchini, squash, onions, garlic (for preschool children - subject to individual tolerance), parsley, dill, celery, tomato paste, tomato puree.

Fruits:

Dried fruits.

Legumes: peas, beans, soybeans.

Juices and drinks:

Natural domestic and imported juices and nectars of industrial production (clarified and with pulp), preferably in small-piece packaging;

Industrially produced drinks based on natural fruits;

industrially produced fortified drinks without preservatives and artificial food additives;

Coffee (surrogate), cocoa, tea.

Canned food:

Stewed beef (as an exception (in the absence of meat) for preparing first courses);

Salmon, saury (for making soups);

Compotes, fruit slices, eggplant and squash caviar;

Green pea;

Sterilized tomatoes and cucumbers.

Bread, cereals, pasta - all types without limitation.

Additionally, if there is financial opportunity, the following can be used in feeding children:

Sturgeon and salmon caviar, granular (no more than once every 2 weeks);

Salted red fish (preferably pink salmon, chum salmon) - no more than once every 2 weeks;

Tropical fruits (mango, kiwi, guava, etc.) - taking into account individual tolerance.

In the nutrition of children and adolescents in state educational institutions it is not allowed to use products that contribute to deterioration health of children and adolescents, as well as exacerbation of chronic diseases.

The use of food additives in the food products that form the diets of children and adolescents is limited. The use of chemical preservatives is excluded (benzoic acid and its salts, sorbic acid and its salts, boric acid, hydrogen peroxide, sulfurous acid and its salts, sodium metabisulfite, sulfurous anhydride, etc.).

Only fruit and vegetable juices, shore or powders, cocoa, colored vitamin preparations (including carotenoids, riboflavin, etc.) and vitamin (vitamin-mineral) premixes (in quantities that do not allow exceeding the established physiological standards for vitamin consumption), as well as natural dyes obtained from vegetables, fruits, berries (beets, grapes, paprika and other types of plant materials).

Fresh and dried herbs, white roots (parsley, celery, parsnips), bay leaves, dill, cinnamon can be used as spices in food products: in small quantities - allspice, nutmeg or cardamom. In the production of culinary products for children and adolescents, no flavoring agents (except for vanillin) or flavor enhancers are used. (glutamate sodium, etc.). Only baking soda (sodium bicarbonate) should be used as a leavening agent.

The use of cooking fat, pork and lamb lard, and margarine is not allowed. Margarine is allowed only in the production of flour culinary products. Vegetable fats should make up at least 30% of the total in the diet. amount of fat. Along with sunflower oil, other foods can be used in children's nutrition. vegetable oils, incl. corn, rapeseed, olive, soybean. It is not recommended to use carbonated soft drinks, chewing gum, etc. in children's diets.

The use of fatty meats (poultry) in the diet of children and adolescents is limited. In the diet of children and adolescents, it is recommended to use less fatty meat: beef of category II, pork, poultry of category II, etc. Of the by-products, only heart, tongue, and liver are allowed.

Margarines (butter with a minimal content of trans-isomers of fatty acids) can be used in the nutrition of children and adolescents only to a limited extent, mainly in bakery and flour confectionery products.

Mayonnaise (spicy sauces based on fat emulsion) should not be used in the diet of children and adolescents. Instead of mayonnaise, when preparing salads and cold appetizers, use vegetable oil, as well as sterilized and pasteurized (thermalized) sauces based on milk (fermented milk) or cheese.

In exceptional cases, it is allowed to use canned milk (highest grade) instead of dairy products. Thus, condensed milk can be used as a sauce with curd and flour dishes (no more than once every 3-4 weeks).

Powdered milk can be used in the production of bakery products, flour confectionery and some culinary products. It is not advisable to use powdered or condensed milk when preparing hot drinks with milk (cocoa, tea, coffee drink).

For preparing dishes and culinary products intended for use in the nutrition of children and adolescents, you should use an egg of at least dietary quality.

In order to prevent food poisoning in the nutrition of children in educational institutions, the following is not used:

• 
  flask, barrel, unpasteurized milk without heat treatment (boiling);
• 
  cottage cheese and sour cream in their natural form without heat treatment (cottage cheese is used in the form casseroles, cheesecakes, cheesecakes, sour cream is used in the form of sauces and in first courses 5-10 minutes before readiness);
• 
  milk and yogurt “samokvas” in its natural form, as well as for making cottage cheese;
• 
  green peas without heat treatment;
• 
  pasta with minced meat (navy style), pancakes with meat, jellies, okroshka,
• 
  pates, herring mincemeat, jellied dishes (meat and fish);
• 
  drinks, fruit drinks without heat treatment, kvass;
• 
  mushrooms;
• 
  pasta with chopped egg, fried egg;
• 
  pastries and cream cakes;
• 
  deep-fried pies, donuts, potatoes, as well as pies, kulebyaki, pasties, dumplings and other flour culinary products, in the preparation of which raw minced meat is used as a filling;
• 
  raw smoked meat deli products and sausages;
• 
  powders of unknown composition as dough leavening agents;
• 
  natural coffee.

Allowed to use white roots (parsley, celery, parsnip), bay leaf.

For preparing dishes and culinary products, only iodized table salt that has a hygienic certificate should be used. In the Russian Federation, the standard for iodine content in salt is set at 40±15 mg per 1 kg of salt. With an average consumption of 7-10 g of salt per day and a loss of about 50% of iodine, this level of salt iodization ensures that the human body receives about 150 micrograms of iodine per day.

Salt must be stored in a dry place, away from direct sunlight. During heat treatment, some iodine is lost. In this regard, it is recommended to add salt to food at the end of heat treatment.

The shelf life of iodized salt must comply with GOST R 51574-2000 “Edible salt. Technical conditions".

When selecting cold dishes and snacks, it is preferable to use dishes made from raw vegetables and fruits. In salads, it is advisable to combine various vegetables and fruits: carrots with apples, carrots with dried apricots, pumpkin with tomatoes, white cabbage with tomatoes, carrots. Cucumbers (given their poor vitamin composition) are best combined with tomatoes, green onions, sweet peppers, and cabbage. Vinaigrettes can be supplemented with herring, non-fish seafood, and meat.

In winter and spring, in the absence of fresh vegetables and fruits, it is recommended to use fresh frozen vegetables, fruits, canned fruits and vegetables, juices, subject to the deadlines for their sale.

When preparing cereal side dishes, you should use a variety of cereals, V including oatmeal, buckwheat, barley, pearl barley, rice, which are an important source of nutrients. The diet should include milk and cereal dishes (porridge).

Cereal and cottage cheese casseroles and puddings, having high nutritional value, but poor in vitamins, should be provided with fruit juices and jelly. The same supplements are recommended during holidays viscous porridges from semolina, oatmeal, and rice. Viscous porridges go well with jam, condensed milk, sweet sauces.

Along with cereal side dishes, vegetables should be used in the diet, including complex vegetable side dishes. To the meat It is preferable to serve a vegetable side dish with fish - potatoes.

Dishes made from vegetables from last year's harvest (cabbage, onions, root vegetables) that have not undergone heat treatment can be included in the student diet only until March 1.

In the absence of any product to preserve the nutritional value of the dish and the diet as a whole, replacement with products of equivalent or similar nutritional value is allowed: meat, cottage cheese, eggs, fish are interchangeable in protein composition.

Wheat bread included in the student menu must be prepared using vitamin and mineral fortifiers; if flour and confectionery products are included in the menu, bread may be excluded.

The menu should be varied by day of the week. Variety is achieved by using a sufficient range of products and different cooking methods.

Organizing hot meals requires the mandatory use of hot dishes and culinary products at every meal, including first courses and hot drinks.

Breakfast should contain a hot dish - cottage cheese, eggs, meat, cereals (milk-cereals), as a third dish, preferably hot milk or a hot drink (compote, rosehip drink, fortified jelly, tea, cocoa, coffee drink with milk). Milk porridges, including those with vegetables and fruits, and a variety of puddings and casseroles are widely used for breakfast. It is advisable to give fresh fruits and vegetables for breakfast. It is advisable to include fortified drinks and juices in school breakfasts; it is recommended to use an instant drink prepared directly in the canteen of an educational institution, for example, the “Golden Ball” drink. Sweet dishes or sugary confectionery are included in the diet of breakfasts and lunches only as dessert, no more than 3-4 times a week.

CATERING ORGANIZATIONS

IN THE JUNIOR GROUP

Having tidied up your suit, washed your hands and sometimes your face,

the children, quietly pushing back their chairs, sit down at the tables and, without waiting for the teacher’s instructions, begin to eat.

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

would not press your chest against him, would sit straight, slightly bowed

head over food.

We must make sure that children do not put their elbows on the table, it is unsightly

and disturbs the neighbors.

Eat carefully without dirtying your clothes.

Cloth napkins are replaced with paper ones.

In Year 4, children receive forks and learn various techniques.

using them:

Pasta, pieces of meat, fish should be pricked, holding the fork at an angle (holding it on top with your index finger);

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

Cutlets, casseroles, pudding - use the edge of a fork to separate small pieces gradually, as the previous portion is eaten.

If the food is crushed beforehand, it will quickly cool down and take on an unpleasant appearance.

Children should hold the food with a piece of bread in their left hand.

Children should learn to chew food with their mouth closed.

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

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

When eating, you should not rush your child. He should have enough time to learn to eat correctly.

A differentiated approach should be taken to children regarding the amount of food.

Force feeding is not allowed.

You cannot leave the table with your mouth full.

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

Set the table using napkins and cutlery

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

Use a knife, dessert spoon, fork.

There are fruits, soft and dense foods, dessert.

Find out where to put the remaining berry seeds, candy wrappers, used sanitary napkins, and cutlery.

Correctly take food from plates and mouths from utensils, chew and swallow well, quietly, evenly, and make efforts to sit correctly at the table. (The spoon goes to the mouth, not the head to the plate, the elbows are not pulled to the sides, but are located near the body).

It is good to rinse your mouth after eating.

Help adults clear dishes from the table

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

ON CATERING ORGANIZATION

IN THE MIDDLE GROUP

In the fifth year of life, children are taught to use a knife, and it must be held in the right hand, and the fork must be transferred to the left. With a knife, children cut cucumbers, tomatoes, apples, hard-boiled eggs, pieces of meat, and sausages. We must ensure that children do not replace the fork with a knife, do not put it in their mouth, or lick it.

If you were given a hard-boiled egg for breakfast, for younger children you can give them in the form of sandwiches; the older ones themselves will spread butter and cut the egg.

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

To ensure that your child eats a portion of soup to the end, you can allow the plate to be slightly tilted away from you, but do not pour the leftovers into a spoon - this can get the table and hands dirty. (It’s better not to tilt, let a little bit remain at the bottom of the plate).

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

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

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

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

9. During the meal, teachers monitor whether children are willing to eat and whether they follow the rules of cultural food. If necessary, gives instructions without attracting the attention of other children, reminds or shows the necessary actions. All comments must be specific.

The instruction: “Eat carefully” is little understood by children.

If he hears: “Lean over the plate”, “Don’t put a lot of porridge on the spoon” - the child can immediately perform these actions.

10. Comments relating to the entire group should be made as rarely as possible.

11. During meals, unpleasant conversations should be avoided. Some questions related to the nutrition process - about duty, about using cutlery, about behavior at the table, about what certain dishes are prepared from - may be the subject of special conversations between the teacher and the children, not during meal times.

12. Children should not feel tense while eating; there is no justification for seeking complete silence from them. It is quite acceptable for them to communicate with each other in connection with the feeding process. But, avoiding excessive noise and talkativeness that disrupts the general order and tranquility.

13. The benevolent tone, patience and restraint of adults during meals causes children to have a positive attitude towards the eating process.

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

ON CATERING ORGANIZATION

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

Children must understand that a lot depends on the behavior of each of them: he made a mess during meals, stained the tablecloth - he gave extra work to the laundress, the assistant teacher, and those on duty.

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

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

It is necessary to encourage the desire to eat carefully and use utensils correctly.

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

In front of a child, you should not talk about his poor appetite, selective attitude towards certain dishes, intolerance to them, etc.

Persons on duty should not be allowed to begin their duties without finishing their food. In such cases, it is necessary to involve one of the children to help.

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

While setting the table, children quietly learn to count: they count plates, spoons, chairs. They approach the concept of “as much”, “more”, “less”, “equally”, “equality-inequality”.

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

A certain attitude towards work is cultivated, the ability to concentrate on the task at hand is developed, and observation skills increase. Children learn to help each other and enjoy common success.

L I T E R A T U R A:

1. “Nutrition in kindergarten” V.F. Vedrashko, M. “Enlightenment” 1974 p. 71 – 80.

2. “Organization of nutrition for children in preschool institutions” A.S. Alekseeva, L.V. Druzhinina M. “Enlightenment” 1990

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

4. “Raising children in the 2nd junior group of kindergartens” V.V. Gerbova et al. M. “Enlightenment” 1981 With. 52 -55, 249.

5. Program and guidance for educators 2 ml.gr., kindergarten "Rainbow" M. "Prosveshchenie" 1993, pp. 38 - 43.

6. Program and guidance for educators 1 ml.gr. d/s "Rainbow" M. "Enlightenment" 1993, p. 50 – 52.

7. “Education of a preschooler at work,” ed. V.G. Nechaeva M. 1983 With. 162 – 171.

8. “Raising children in the middle group M. 1982.” pp. 40 – 42.

9. “To the teacher about the development of the child” A.A. Lyublinskaya M. - 72 With. 85 – 88, 132, 188.

10. “School preparatory group for children”, ed. M.V. Zaluzhskaya m. - 75g.

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

12. “Hospitality” magazine No. 1 – 91

DINING DISTANCE

IN JUNIOR GROUPS

Duties are of great importance in raising children:

Those on duty always perform work that has social significance and is necessary for the team. Forms a desire to work for the sake of others, to show a caring attitude towards one’s comrades, to develop the ability to help an adult, to notice where help is needed.

Being on duty in the canteen develops in children moral and volitional qualities and skills, the ability to accept a goal and achieve results.

From 2 years old children are invited to participate in the preparation of the feeding process, carry out the simplest instructions: place chairs correctly at the table, place plates with bread in the middle of the tables, place spoons on the right side of the plates standing on the table.

Canteen duty is carried out fromjunior group.

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

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

While on duty, the teacher explains the need to work hard and encourages any attempt by the child to show independence.

Reminds you of the priority in completing assigned tasks:

“Today Ira will take care of his comrades and will be on duty at his desk. Dima will set this table... Let them work for everyone today, and let other children do it tomorrow.”

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

The teacher says in a friendly tone: “Kolya, don’t rush. Why are you in such a hurry? You will have time to do everything. Lay out the spoons carefully for all the children.”

Supervising the work of those on duty, the teacher reinforces the skills of laying out cutlery: “Spoons should be taken by the handle, one at a time, placed on the right side of the plate.” If forks are given, then the fork lies closer to the plate with its sharp ends up, and then the spoon with its convex side down. Now put the bread basket in the very middle of the table so that it’s easy for everyone to reach, and then put the napkins. First you need to finish one thing, and then start another.”

“Let's see how you arranged the spoons. Did you miss anyone?

The teacher supports indecisive children and encourages:

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

You should not constantly set the same children as an example and assign them to duty. Slightly higher demands can be placed on them.

As children master skills, the teacher's role in supervising those on duty changes. Initially, he reminds the kids of work techniques, the sequence of operations, and helps them cope with the task.

Later, the adult limits himself to advice, general reminders, control, and approval.

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

DINING DISTANCE IN

MIDDLE GROUP

Tasks :

Form a responsible attitude for the assigned work.

Cultivate concern for each other, a desire to help help. teacher, work carefully and diligently.

Know how to properly set the table.

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

The duty officer's corner should have everything necessary for work: aprons, caps, scoops, trays. Vases for napkins and bread bins are in such a place that it is convenient for children to pick them up and put them away after use.

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

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

In the middle groupevery duty officer serves one table.

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

To work without haste, those on duty must be the first to finish the game and return to the room after a walk.

When the majority of the children are just starting to collect toys, the teacher reminds those on duty of their responsibilities and sends them to the group.

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

The teacher and junior teacher teach those on duty how to properly lay out the equipment.

The attendants place the plates, each opposite the high chair, spoons are placed to the right of them, and a glass with napkins is placed in the middle of the table. The cups are placed so that the handle is on the right side.

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

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

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

The teacher must be patient and encourage those on duty:

“Seryozha was truly on duty today, he took care of everyone, he remembered everything himself, he didn’t forget anything.”

The attendants remove bread bins and glasses with napkins from the table. They sweep the crumbs off the table, fold the tablecloths, turning to another person on duty for help.

You should not overload the attendants with duties that each child must perform himself, for example, pushing in a chair, stacking plates, putting away a used napkin.

At the end of the school year, children usually cope with cafeteria duties on their own, and the teacher is limited to monitoring and individual reminders.

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

(The tablecloth on duty is folded in half on the table, and then in half again, and only then folded lengthwise).

DINING DISTANCE

IN SENIOR AND PREPARATORY GROUPS

Canteen duty in older groups is gradually becoming more complicated as

independence and self-organization at work.

Tasks : formation in children of responsibility for the assigned work, the desire to work for the benefit of the team, and the habit of systematically performing duties.

Teach to thank those on duty for the service provided and to respect their work.

Assigned to canteen duty2 children each .

Those on duty come in early, wash their hands, put on aprons, headscarves or

caps and set the table completely in accordance with the number of children and

cleaned up after eating.

In part, children clean up after themselves. After eating, each child moves his plate to the middle of the table, stacks it on the others (if the teacher’s assistant did not have time to remove it), and takes the cup and saucer to the serving table (saucers on a stack, and cup on a tray).

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

The children thank the officers on duty for the help they provided.

Children themselves must firmly know the order of their duty and begin it without reminders.

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

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

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

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

The attendants themselves or with the help of the teacher decide who will do what.

The teacher addresses them as his assistants, teaches them to perform the task deftly, using economical techniques, encourages the inept, and approves of initiative and diligence.

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

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

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

NUTRITION FOR CHILDREN IN KINDERGARTEN

Tips for teachers and parents

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

With insufficient nutrition, the body begins to replenish expended energy using its internal resources, resulting in exhaustion. The nutrition a child receives should not only serve to cover the energy consumed, but also fully ensure the proper growth and development of the body.

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

Food proteins are of great importance in the development of the body; they serve as the main source for the construction of protein tissues. Valuable proteins are found in some products of plant origin: potatoes, fresh cabbage, buckwheat, rice, oatmeal, rolled oats.

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

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

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

Along with nutrients, humans need water. It serves to dissolve nutrients in it. It also removes toxins from the body. Water enters the body in large quantities, which strictly regulates its content in organs and tissues. Water is introduced into the body in the form of drinking and food.

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

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

The speed of absorption of nutrients is greatly influenced by the method of culinary processing of foods. Adding spicy herbs to food (dill, parsley, lettuce) has a positive effect on the secretion of the digestive glands.

The aesthetic design of the finished dish has a great influence on digestibility. Often a child refuses, for example, soup with pasta and willingly eats soup in which the same pasta dough floats in the form of stars, various figures, etc. Children are attracted to beautifully cut and beautifully presented vegetables. This child’s interest in food should be especially taken advantage of if his appetite is somewhat reduced. Completeness, good quality and variety of food, preparing it cleanly, feeding at set hours are the basic requirements for a child’s nutrition. Beautiful, clean, tasty appearance - that’s what creates an appetite!

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

In preparing and providing meals for children, consistency in the work of the teacher and nanny is necessary. Everyone must know their responsibilities firmly. By repeating it daily in the established order, the feeding process becomes familiar to both adults and children, while at the same time making it easier for children to learn the necessary skills and sequence of actions. It is important that nannies are aware of the program requirements for developing the skills of children of this age and about the individual approach to them in connection with the nutrition process. A prerequisite for rational nutrition is the creation of a calm environment, the absence of noise, loud conversations, and fussy movements of adults and children.

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

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

Feeding younger children requires special attention. In the second year of life, the nature of their nutrition changes significantly. Breastfeeding stops, food becomes more varied, thicker, denser dishes that require chewing are introduced. Children need to induce a positive attitude towards the food served and be taught to eat on their own, with some help from adults, not only thick but also liquid food. The sister draws the children’s attention to the appearance of the food, its taste, its smell, and makes sure that the child takes the food little by little on the spoon, chews it and not sucks it, swallows it, and doesn’t put it behind his cheek, as can sometimes be seen. Giving a piece of bread, the teacher reminds that it should be eaten with soup; cookies, crackers - with kefir, tea. “A piece and a sip,” she tells the children.

Particular attention should be paid to children with poor appetite and who refuse new foods. Calm, gentle persuasion, examples of children sitting nearby with a good appetite have positive effects. It is unacceptable to force feed a child, which in the future can cause a negative attitude towards eating any type of food.

During meals, children must be kept calm and the established order must not be violated. Children must understand that “no” is a categorical requirement that does not allow concessions, and it should not be violated.

When eating independently, small children usually get their faces, hands, clothes, and tables dirty. To protect children's clothing from contamination, younger children should use oilcloth or cotton bibs that cover the child's knees. During meals, the sister herself first keeps the child’s hands and face clean, carefully wiping them with a napkin after each contamination; older children are forced to repeat these movements.

It is necessary to ensure that during feeding the child’s sense of smell, which is necessary to stimulate appetite, is not impaired, and that he uses a handkerchief in a timely manner.

Meals for children, starting from the third year of life, are organized with the entire group at the same time. To serve meals with older children using double tables, it is advisable to connect the tables in pairs in the form of a square, then 8 children can be seated at each table. This also makes serving during meals easier.

From the age of two, children are involved in preparing the feeding process and carry out simple tasks: placing chairs correctly at the tables, placing plates with bread in the middle of the tables.

Four-year-old children begin to take part in regular duties, serving those sitting. The attendants place plates, napkins in cups in the middle, and spoons are placed opposite each chair on the right. The cups are placed so that the handle is on the right side. Forks, until their use becomes habitual, are best served at the table with food. For older children, the entire set of cutlery is served before meals.

For four-year-old children, the teacher reminds them of duty every morning.

Older children themselves must firmly know the order of their duty and begin it without reminders. Those on duty wash their hands first and put on snow-white aprons and caps. For a child on duty, an apron is not just protection from contamination, but an emblem of the execution of an important task. Its cut should be simple, without any special decorations and suit the taste of girls and boys.

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

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

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

Like no other household process, nutrition requires the implementation of a number of rules of cultural behavior. Developing these skills in children must begin at a young age. And the requirements must be the same: both in kindergarten and in the family.

Having tidied up their clothes, washed their hands with soap, and sometimes their faces, the children quietly pushed back their chairs, sat down at the tables and, without waiting for the teacher’s instructions, began to eat. The teacher makes sure that the children sit close to the table, but do not press their chests against it; they sit straight, with their heads slightly bowed over the food.

Usually, while eating, both hands of the child are busy: with one he operates the device, with the other he holds the bread. But, even if one hand is free, the hand must be kept on the table to prevent the child’s body from being in an incorrect position. We must make sure that children do not put their elbows on the table, it is not attractive and disturbs the neighbors. At two years old, if a child eats independently, he is taught to hold the spoon correctly in his right hand, by the middle of the handle, between three fingers - middle, index and thumb, and not in a fist, to bring the spoon to his mouth not with the narrow end, but closer to the side , slightly tilt the spoon, make sure that children do not suck in food, but act with their lips.

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

Children should be taught to eat soup, taking liquid with a spoon; you can allow the plate to be tilted slightly, but do not pour the remaining soup into the spoon - you can get the table and hands dirty.

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

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

It is better to give butter to children of older and middle groups in portions so that they themselves spread it on bread; for younger children they prepare sandwiches. During the meal, educators monitor whether children eat willingly and whether they follow the rules of cultural food. If any of the children need to give instructions, the teacher approaches the child and, without attracting the attention of the other children, reminds or shows the necessary actions. All comments must be specific. For a child, the teacher’s instruction “Eat carefully” is difficult to understand. If he hears: “Don’t lean over the plate,” “Don’t put a lot of food on your spoon,” the child can immediately perform these actions. If explanations and reminders apply to the whole group, the teacher addresses all children. But such distractions for children from eating should not be used often. While eating, you should avoid any unpleasant conversations or reminders of children’s misdeeds, which can negatively affect your appetite and food absorption.

Some questions related to the nutrition process - about duty, about using cutlery, about behavior at the table, about what certain dishes are prepared from - may be the subject of special conversations between the teacher and the children outside of meal times.

Children should not feel tense while eating; there is no justification for seeking complete silence from them. It is quite acceptable for them to contact each other in connection with the process of nutrition. But this does not mean that excessive noise and talkativeness can be tolerated, disturbing the general order and tranquility. The benevolent tone, patience and restraint of adults during meals evokes in children a positive attitude towards the nutrition process and a desire to master the necessary skills for this.

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

It is possible to organize an exchange of experience on this issue, which will help young mothers. Adults must ensure that at home children follow all the rules of cultural food learned in kindergarten and participate in preparing meals.

Often the parents themselves are to blame for the child’s negative attitude towards this or that food. If he accidentally refuses to eat at home, the parents make an unfounded conclusion and report this to the kindergarten in the presence of the child: “Don’t give him milk, he can’t stand it.” Such remarks confirm the child in the legitimacy of his whims. Sometimes parents, regardless of meal times, forgetting about hygiene rules, give candy, ice cream, fruit on the street, on the tram, in the store. This not only disrupts the diet and worsens the child’s appetite, but also accustoms him to sloppiness.

CATERING ORGANIZATION

AT PRESCHOOL INSTITUTION

Practical advice

In a preschool institution, where the child spends most of the day, nutritious and well-organized nutrition is of primary importance.

Proper organization of children's nutrition in preschool educational institutions requires compliance with the following basic principles:

Preparation of nutritious diets;

Using a diverse range of products that guarantee sufficient levels 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 operating mode of each institution;

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

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

Taking into account the climatic and national characteristics of the region, the time of year, changing the diet in connection with this, including appropriate products and dishes, increasing or decreasing the calorie content of the diet, etc.;

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

Strict adherence to technological requirements when preparing food, ensuring proper culinary processing of food products;

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

Accounting for the effectiveness of children's nutrition;

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

Create an environment of calm communication that puts children in the mood for food. Before eating, noisy games and strong impressions should be avoided;

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

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

Initial table setting: tablecloth or individual napkins for each cutlery, plates, cutlery appropriate for breakfast, lunch or dinner / spoons - table spoon, tea spoon, fork, knife /, bread box, individual napkins, you can add flowers or greenery in low vases;

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

In preparing and providing nutrition for children, consistency in the work of teachers and junior educators is needed. Everyone must firmly know their responsibilities.

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

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

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

c/ when the teacher finishes working with the children in the washroom, he changes into uniform and joins in the distribution of food and catering in general,

d/ when distributing dishes, it is important to know the volume of portions for children of your age group, to be able to portion food, to decorate it beautifully,

d/ it is advisable to accompany the serving of each dish with a “message” about how to eat it correctly, what its main benefits are, who loves it... express confidence that the children will cope with it well and evaluate the result,

f/ change dishes after the child eats the previous dish. There is no need to rush - the child can wait a little and this is even good: fast food, poorly chewed food distort the feeling of fullness and ultimately have a bad effect on children’s health,

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

h/ in toddler groups, the junior teacher is responsible for setting the table, and the teacher is responsible for distributing food, who sits the children at the set table and serves them food, while the junior teacher washes the children in the washroom,

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

Young toddlers require special attention. Their meals are organized at a 4-seater table. The teacher teaches children to eat not only thick food, but also liquid food.

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

Under no circumstances is it acceptable in these groups to play music or loud conversations during meals, incl. and radio. You cannot push and rush, force feed or supplement, or condemn the child for carelessness or carelessness.

It is important to adhere to several principles:

The sequence of serving dishes should always be constant;

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

The dish should not be too hot or too cold;

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

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

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

Just ask your child to try this dish,

Disguise unfamiliar food with already familiar food.

While eating, small children usually get their hands, faces, clothes, and tables dirty. To protect children's clothing from contamination, you can use long bibs. The teacher first keeps the child’s hands and face clean, carefully wiping them with a napkin after each contamination, and teaches the children to do this. It is important to ensure that when eating, children’s sense of smell, which is necessary to stimulate appetite, is not impaired, and that they use a handkerchief in a timely manner.

In preschool age groups, meals are organized by the whole group, taking into account the principles of gradualism and consistency, which allows you to approach each child individually. Children from the age of four begin to regularly take part in canteen duties. Mandatory actions for children include: laying out cutlery, bread bins, and napkin holders.

Like no other process, nutrition requires children to comply with a number of rules of cultural behavior, the education of which begins from a young age. When sitting at the table, the teacher makes sure that the children sit close to the table, but do not press their chests against it, sit straight, with their legs positioned correctly and their heads slightly bowed over the plate.

Usually, while eating, children’s hands are busy, but if one hand is free, then the hand should lie on the table to prevent the child’s body from being in an incorrect position. It is necessary to ensure that children do not put their elbows on the table and use cutlery correctly. In the fourth year of life, children are taught to eat with a fork and are shown various techniques for using it. Children can start using a knife in their fifth year of life.

Children should be taught to eat soup, taking the liquid with a spoon along with the dressing, and not alternately - first thick, then liquid and vice versa. In order for the child to eat the soup to the end, he is taught to slightly tilt the plate away from himself, so that he can scoop up the leftovers with a spoon, but he should not be allowed to pour the leftover soup into the spoon, as this is unaesthetic and can stain the tablecloth and hands.

Second meat and fish courses must be taught to be eaten alternating with side dishes. Third courses - jelly, compotes - should be served in cups with saucers and teaspoons. Children are taught to eat compote fruits along with syrup. Younger children place the bones from the compote on saucers, older children first on a spoon, bringing it to their mouth, and then transfer it to a saucer.

Food is served to the table in such a way that the eating process is not complicated: the skin of oranges and tangerines is cut, it is better to serve bread cut into square pieces, it is better to give butter for children of middle and older groups in portions, so that the children themselves spread it on the bread. Sandwiches are prepared for children of younger groups; if children have a negative attitude towards sandwiches with butter, you can put butter in the served dish.

During the meal, educators observe how children eat, control their posture, gait, and compliance with the rules of cultural food. If it is necessary to give instructions to one of the children, the teacher approaches the child, without attracting the attention of others, reminds or shows the necessary actions. All comments must be specific. For a child, the teacher’s instruction: “Eat neatly” is still unclear. It’s easier for him to do the right thing when he hears the following remark: “Don’t put a lot of porridge in your spoon.”

NUTRITION FOR CHILDREN UP TO THREE YEARS OLD

Baby teeth finally erupt in a child at 2–2.5 years. Until then, he receives mostly pureed and crushed food, which does not require vigorous chewing. However, it is necessary to gradually accustom your baby to chewing, otherwise he will refuse solid food.

Children of the 2nd and 3rd year of life receive 3 glasses of milk per day.

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

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

During the day, food is distributed approximately like this:

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

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

Vegetables every day!

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

Hands are washed before eating

A napkin is tied around the neck,

Seated in their usual place,

Everything that is not related to food is removed from the table,

They feed without rushing or rushing the baby.

From the age of one and a half years, most children can feed themselves; you can only feed the baby with another spoon.

Having given your child independence, teach him to be neat: if his face gets dirty, wipe it with a napkin, if he spills something on the table, have a special rag ready. You will not put things in order silently, but by saying what you are doing, naming objects - this is important for the development of speech.

To make it interesting for your baby to eat, let him take in his hand what he can take - a pancake, a pie, a hard-boiled egg. Children usually enjoy this.

From an early age, a child should be taught to properly, beautifully set the table, and develop the ability to eat cleanly and neatly.

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

In the third year of life, children should be taught to follow the rules: eat calmly, without distractions, do not leave the table until you have finished eating, express your requests in words, say “thank you,” put the chair in its place, put away your napkin. Pranks at the table are unacceptable. Force feeding is unacceptable.

Nurturing independence and

cultural and hygienic skills during meals

in preschool children.

The more confidently and easily a child wields a spoon, fork, and knife, the less difficulty he has with food, the faster he copes with it.

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

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

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

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

Pay attention to your child’s behavior at the table.

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

Remind your child:

They sit straight at the table, without hunching or leaning to one side.

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

They drink and eat silently.

If you took a piece of bread, don’t put it back; Take another one only after you eat this one.

Don’t break the bread, don’t crumble it – take a little bite.

Don’t put your fingers into the plate - in extreme cases, an escaping piece of cutlet can be held back with a crust of bread.

Already in the fourth year of life, a child can use a napkin without being reminded, wipe his lips or fingers, not only after finishing a meal, but also whenever the need arises.

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

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

At the table:

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

CHILD'S APPETITE

Primary requirements:

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

Refuse any additional means: persuasion and praise, intimidation and promises, as well as distractions. At breakfast he may eat less, but at lunch (if he does not “catch” something before lunch) he will eat everything and, perhaps, ask for more.

Talking about how “he doesn’t eat enough,” adults’ concern about this, and emphasized attention to how much he has eaten have an extremely negative impact on a child’s appetite.

Diversify the dishes and, showing proper tact and persistence, teach the child to eat all types of food that are healthy for him.

A common mistake parents make is that they too easily agree when their child declares: “This is not tasty,” “I don’t like this,” and replace the new dish with a familiar one.

What is put on the plate is what the child must eat.

Pay special attention to solid food, which the child must learn to chew well. This is important for the normal development of jaws and teeth.

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

The development of a child’s independence and the development of cultural and hygienic skills related to food also contribute to strengthening the child’s appetite.

A child with a good appetite, who has been taught the habit of eating willingly, enjoys food. These emotions may not be very complex, but they are positive. It feels good for him, and it’s nice for parents to watch their baby eat with pleasure everything that is prepared for him.

During lunch, breakfast or dinner, the family is dominated by that calm mood, which in itself is pleasant to everyone and is of no small importance for the good absorption of food.

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

ADVICE FOR PARENTS

for children's nutrition

Organizing children's nutrition is a very serious matter.

It is advisable to consider the following:

Do not allow your child to overeat or feel hungry;

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

Learn to correctly dose the amount of each dish;

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

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

BUT NOT: sweet tea, buns, sweet cookies, sandwiches, sweets, jam;

If a child is thirsty, the best way to quench his thirst is mineral water, water, rosehip decoction, infusions of currant leaves, strawberries, and bread kvass.

BUT NOT: compotes, jelly, sweet drinks.

Do not force your baby to eat. If your explanations do not help, watch him, look for the reason (bad mood, poor health, preoccupation with his problems, an unfamiliar dish, an unloved product, a negative opinion about food caused by someone, etc.).

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

REMEMBER! Children at this age are very attentive, they see everything, hear everything. Watch your food cues. We can only say good things about food. While eating, everything should be focused on this process.

DO NOT FORGET to praise children for neatness, slowness, cultural skills, friendly, calm communication during meals.

DO NOT focus children's attention on failures while eating, but remember what someone doesn't succeed in, so that later you can ask him the correct algorithm of actions.

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

Each meal should begin with vegetables, preferably raw, coarsely chopped; if salads, then freshly prepared /10 - 20 minutes before distribution/.

The best way to cook food is steamed, in the oven; in its own juice, with a small amount of fat.

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

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

TABLE SETTING

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

And now they are not the same for all nations. A lot could be written about this. But we will limit ourselves to saying: ideas about the culture of behavior at the table in a civilized society were constantly changing towards simplification, becoming morerational.

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

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

The whole complex and environment for eating I.P. Pavlov called “the complex hygiene of interest in food.” And myselffurnishings, table setting, behavior those around you during a meal are not at all indifferent to everyone sitting at the table, to his mood, appetite, to the entire process of assimilation of food. The presentation of the dishes is also very important. In Japan, for example, there is even a custom of decorating dishes according to the seasons.

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

Often a child refuses, for example, a dish - soup with pasta and willingly eats soup in which the same pasta dough floats in the form of stars, various figures, etc. Children are attractedbeautifully sliced ​​and beautifully presented vegetables. This child’s interest in food should be especially taken advantage of if his appetite is somewhat reduced. The entire dining environment should be calm and more aesthetically pleasing. The table must be properly set. And this, by the way, can be successfully accomplishedthe children themselves.

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

Before the second course, deep plates and spoons are taken away, leaving only everything necessary. Before the third, everything unnecessary is also removed.

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

THE TABLE IS SERVED AS follows:

A plate of bread and a glass of napkins are placed in the middle of the table. The plates are placed each against a high chair, spoons are placed to the right of them, and forks are placed to the left. For children under 4 years of age, forks are served with food. For older children, the entire set of cutlery is served before meals.

The cups are placed so that the handle is on the right side. If you serve compote or jelly for the third course, then the cups are served on saucers. A teaspoon is also provided. If you give tea or coffee, the cup can be served without a saucer.

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

Children under 4 years of age are reminded of duty by the teacher. Older children should know their own duty order. Nutrition requires compliance with a number of rules of cultural behavior. The development of these skills must begin at a young age, and the requirements must be the same in the home and in the family. Having tidied up their clothes, washed their hands and sometimes their faces, quietly pushed back their chairs, the children sit down at the table and, without waiting for the teacher’s instructions, begin to eat. The teacher makes sure that the children sit close to the table, but do not press their chests against it, and sit straight, bowing their heads slightly over the food.

Usually, while eating, both hands of the child are busy: with one he operates the device, with the other he holds the bread. But, even if one hand is free, the hand must be kept on the table to prevent the child’s body from being in an incorrect position. We must make sure that children do not put their elbows on the table, it is unsightly and disturbs the neighbors.

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

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

At the age of 5, children are taught to use a knife, holding it in their right hand and putting the fork in their left. With a knife, children cut a cucumber, a tomato, an apple, a hard-boiled egg, a piece of meat, and sausages. We must ensure that children do not replace the fork with a knife, do not put it in their mouth, or lick it.

Each dish requires its own meals. Children should be taught to eat soup, taking the liquid together with the dressing, and not alternately - first thick, and then liquid, or vice versa. To ensure that your child eats a portion of soup completely, you can tilt the plate slightly, but do not pour the remaining soup into a spoon - it can get dirty.

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

Food should be served to children in such a way that the feeding process is not complicated. Before cooking, break the pasta into small pieces so that when cooked they do not hang from a spoon or fork, otherwise the food can be turned into a game. The bread should be cut into small, preferably square, pieces, then it will be convenient to hold it with three fingers. You can take bread from a common plate with your hand without touching the other pieces. You should not offer to eat bread with flour products - pasta, cereals, which are already rich in carbohydrates.

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

During the meal, educators monitor whether children eat willingly and whether they follow the rules of cultural food. If any of the children need to give instructions, the teacher approaches the child and, without attracting the attention of others, reminds or shows the necessary actions. All comments must be specific. For a child, the teacher’s instruction to “eat carefully” is difficult to understand. If he hears: “Don’t lean over the plate,” “Don’t put a lot of porridge on your spoon,” the child can immediately perform these actions. If explanations and reminders apply to the whole group, the teacher addresses the whole group. But such distractions from food should be used as rarely as possible. During meals, you should avoid unpleasant conversations, reminders of some misdeeds of children, which can negatively affect the state of appetite and the absorption of food. Some questions related to the feeding process, the use of cutlery, behavior at the table, and what certain dishes are prepared from can be the subject of special conversations between the teacher and the children outside of mealtimes.

Children should not feel tense while eating; there is no justification for seeking complete silence from them. It is quite acceptable for them to communicate with each other in connection with the feeding process. But this does not mean that excessive noise and talkativeness can be tolerated, disturbing the general order and tranquility. After finishing eating, the children place the used dishes in a pile in the middle of the table and place the cutlery on top. Children of the middle and older groups take the dishes to the utility table, and a nanny helps 4-year-olds. Persons on duty should not be allowed to begin their duties without finishing their food. In such cases, it is necessary to involve one of the children to help.

Older children can handle serving the second course, and more dexterous children can serve the third. It is advisable to place jelly and compote on the tables at the beginning of lunch.

Children leave the table, thank the adults and put the chairs in place. The younger ones leave as the meal finishes; the older ones can wait for their comrades sitting at the same table and leave at the same time. After finishing the meal, those on duty in senior groups wipe the tables with a specially designated cloth or, if the tables are covered with tablecloths, fold them and sweep up crumbs around the tables using a broom and dustpan.

Adults must ensure that children follow all the rules learned in kindergarten at home. Sometimes you come across parents who consider compliance with any rules of behavior at the table to be completely unnecessary for a preschool child: “Let him eat as he wants, as long as he eats.” Why do some adults have bad manners? And the reason is that these adults were not taught the rules of etiquette from childhood. And information given too late is often extinguished by inertia and bad habits.

It has been scientifically proven that childhood impressions are the most lasting. After brain surgery, a person sometimes loses memory. Doctors have noticed more than once that memory returns gradually, in the sequence in which information entered the brain. There is a known case (not the only one) when a patient who had recently passed a candidate’s exam in a foreign language could not remember a single foreign word, but perfectly remembered the fairy tale that his grandmother read to him. This suggests that childhood impressions are the most lasting. All existing rules of “dining etiquette” are justified and logical. Therefore, the consciousness of children must necessarily participate in their assimilation. All these rules need to be presented not in the form of dogma, but explained why you need to do it this way and not otherwise. Not just “don’t put your elbows on the table,” but “don’t put your elbows on the table, because you’ll take up a lot of space and interfere with the person sitting next to you,” etc.

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

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

Older children can show even more independence. For example, sitting at a common table, make sandwiches for themselves, but they must learn: before spreading butter, cheese mass, pate, a small part of this or that food on bread, they must first put it on their plate and take it from there, and not everyone travel across the table to a common butter dish or plate.

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

When instilling table manners in your children, you must instill in them attention to other people and care for those around them.

Often children demand or take for themselves the most ruddy apple or the most beautiful piece of cake. Parents should explain that they should only take the apple or piece of cake that is closest, but from different dishes with several types of fruit or various snacks on the table, they can choose exactly the ones they like best.

Russian folk sayings help children to learn the rules of behavior at the table: “Don’t put your fingers in the salt shaker - don’t bring dirt into the salt shaker”, “Eat a pie with mushrooms - keep your mouth shut.” Through them, children learn intelligent and useful skills well.

HOW NOT TO FEED A CHILD

Seven great and obligatory NOTs:

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

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

DO NOT RUSH . Food is not firefighting. Haste in eating is harmful. If you have to rush somewhere, then it is better for the child not to finish eating than to swallow another half-chewed piece in confusion and panic.

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

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

NOT TO PENDER, BUT TO UNDERSTAND . Child differs from child. There are children with peculiar food whims. Consult your doctor, try to figure out what’s wrong. There should be no food compulsions, but there should be food prohibitions, especially for diathesis and allergies.

DON'T WORRY AND DON'T DISTURB . No worries about whether the child has eaten or how much. Just watch the quality of the food. And, of course, lead by example. Preferable in every way.

And for this, adults themselves

should know these table manners.

RULES OF CONDUCT AT THE TABLE

Men and women sit mixed at the table. Husband and wife, as well as close relatives, are seated separately, with the exception of newlyweds.

Try not to lean your chest onto the table, put your elbows on it, or lean too low over the plate.

It is inconvenient to sit sideways to the table; it is unpleasant for the neighbor sitting next to you.

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

You can refuse a dish or drink without giving a reason for refusal.

It is unwise to talk about poor digestion or other illnesses at the table.

It is rude to smack your lips, eat with your mouth open, or talk with food in your mouth.

The bread is placed to the guest’s left or in the center on a common plate and eaten, breaking off into small pieces.

Use your hands to take bread, pies, cookies, natural vegetables, fruits, cookies, sweets, sugar from a common dish or vase, /if special tongs are not provided/.

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

It’s not nice to cut the whole piece into pieces at once; it will cool down; you need to cut off pieces as needed, alternating them with the side dish.

Don't eat too hastily - this will confuse and rush your guests.

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

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

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

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

As a host or hostess, don't rush to finish your dish first; wait until the other guests finish.

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

From a common dish you need to take it only with a common utensil for laying out, or if you don’t have one, use your own clean knife.

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

To indicate that you have finished eating, place the cutlery on the plate parallel.

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

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

If you need to leave early, do it discreetly, leave without saying goodbye, and only inform the hosts.

Guests leave the table only after the hostess, and first the men help the women leave

SH P A R G A L K A

for those who love to eat beautifully

“S E R V I R O V K A S T O L A”

TABLE SETTING

/from the book “On the Culture of Behavior”

Cheboksary-1992

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

If the table is well set, it is comfortable and good to sit at, everyone eats delicious dishes with pleasure.

Chairs They are placed at the table in such a way that there is 60-70 cm for each place, so that the table leg and the neighbor’s elbow do not interfere with the person.

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

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

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

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

KNIVES. Place the blade to the plate on the right, the forks on the left with the tines facing up. The fish knife is placed next to the roast knife on the right. If you serve a light appetizer before the roast and fish, you also need small knives. Three pairs of knives and forks are enough for one person. Knives and forks are placed every 2 cm.

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

For the second course, they also take a spoon and fork. If there are no festive dishes, use ordinary ones.

CUP placed in the middle, to the right of the plate. For coffee, tea, milk, cocoa, drinks you need small cups. Beer mugs are placed on special stands, this protects the tablecloth from damage. At home they use small mugs. Juice and lemonade are drunk from a wine glass or glass.

HOW TO SERVE THE TABLE:

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

DINNER. When you are dining with just your family, the table is set as follows. A soup plate is placed on the underplate, a knife is placed on the right, a fork on the left, and a tablespoon behind the plate.

If sweet dishes are also served, you also need a dessert spoon. It is placed between the plate and a tablespoon. The plate with bread is on the left. For convenience, the housewife puts clean plates in a stack near her and pours soup into them. The tureen is also placed near you, so during lunch you can look after others without getting up.

BUFFET . This kind of treat is also widespread in our country. It is especially convenient where it is not possible to place a large table. In addition, guests choose and serve their favorite dishes themselves. You can eat standing, sitting on the side, holding a plate in your hands.

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

For guests seated at the table, the hostess may offer broth instead of a hot dish.

A buffet is often prepared during various meetings and conferences. Everyone serves themselves. A well-mannered man gives a woman what she has chosen from the table. At the same time, he places the plate on his hand covered with a napkin, and on the plate with a fork with the teeth up, a knife and serves it to the woman. Only then does he take it for himself and sit next to others. The canteen workers serve everything you need on the table and remove dirty dishes.

HOW IS IT RIGHT?

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

They only eat cutlets, bigos /meat with stewed cabbage/, dumplings, pates, omelettes, vegetables, scrambled eggs and, of course, fish with a fork.

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

BREAD.

We eat bread differently in a restaurant, at a reception, and every day in our own home. At home, we most often spread butter on a piece of bread, pick it up and eat it. In festive situations, bread is served with appetizers, which are eaten with a knife and fork, then it is broken off into small pieces and each piece is spread with butter. When we eat slowly, in a sense, performing a sacred act, it is not difficult to break off pieces. This is much more elegant than biting off a large piece; the bread then seems tastier. In general, everything is very tasty when you eat it without haste.

SOUP.

How should you eat soup? Should you tilt the plate away from you or towards you? Should you bring the spoon to your mouth with the side or the end? There is an opinion that when visiting, there is no need to tilt the plate at all, since the remains of the soup can be left at the bottom. And at home, you need to slightly tilt the plate away from you. What about the spoon?

The English present the spoon sideways, claiming that only medicines should be taken from the tip of the spoon. The French eat soup, on the contrary, from the end of a spoon.

Attention: during and after eating, leave the spoon on the plate. We never place it so that one end rests on the plate and the other, i.e. pen, on the table.

The way you tilt the plate towards or away from you, or eat from the end or side of the spoon, doesn’t really matter. No matter what we do, there will be no mistake, because... there are no significant logical arguments for or against.

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

A spoon is required for seasoned soups. Cups with two handles should never be brought to the mouth; one should always eat from them with a spoon, regardless of whether it is soup or broth, thick or thin soup.

MEAT WITH VEGETABLES .

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

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

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

FISH.

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

We eat fish with two forks and a special fish knife, and if we are served with only one fork, we help ourselves with a piece of bread. If there is a special spatula, then we hold it in the right hand / just like a knife, since it acts as a knife /, and a fork in the left, hold it with the fork, and use the spatula to separate the ridge, bringing the “safe” piece of fish to the mouth on a fork in his left hand.

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

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

BIRD.

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

CHEESE.

They enrich the reception very much. They are served after the last main course, before dessert. Best served on a wooden tray. Wood goes best with cheeses. So, on a tray or on a beautiful board - put three or four varieties in large pieces / no cut pieces / and a knife.

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

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

APPLE.

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

Those who find such things funny and exaggerated should peel the fruit in their hands and then eat from the plate with a knife and fork. An apple, peeled and cut into pieces, does not crunch.

“Program for raising a preschool child” under the guidance of. O.V. Dragunova Cheboksary, Chuvash book publishing house, 1995

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

A.S. Alekseeva, L.V. Druzhinina, K.S. Ladodo “Organization of nutrition in preschool institutions” Moscow, “Enlightenment” 1990.

V.F.Vedrashko, V.G.Kislyakovskaya, E.V. Rusakova “Nutrition in kindergarten” Moscow, “Enlightenment”, 1974.

“Rainbow” Program and guide for teachers of the first junior group of kindergarten”, Moscow, “Prosveshchenie” 1993, pp. 37 – 40.

"Rainbow" Program and manual for teachers of the second junior group of kindergarten. Moscow, “Enlightenment”, 1994, pp. 38 - 43.

“Rainbow” Program and guide for teachers of the middle group of kindergarten”, “Prosveshchenie”, 1994, pp. 27 – 32.

“Rainbow” Program and guide for educators on the upbringing, development and education of children 5–6 years old in kindergarten. Moscow, “Enlightenment”, 1997, pp. 42 – 43.

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

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

boxers, 1996.

11. “Children’s Home Encyclopedia” Volume 1. Moscow, ed.

“Knowledge”, AST-PRESS 1995, pp. 175 – 238.

12. “Encyclopedia for girls” Kyiv, MP “Scanner”, 1993.

HOW TO BEHAVIOR AT THE TABLE

WHILE EATING?

/ A set of rules that can be learned

any preschool child /

Rule one .

You need to sit upright at the table. And not the way some guys sit sometimes. They lean their elbows on the table, swing on the chairs, play with the tablecloth, and this is what happens: the chair falls, the tablecloth is pulled off the table, dishes fly to the floor, soup pours out of the plates.

Rule two .

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

Rule three.

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

Rule four .

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

Rule five .

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

Rule six .

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

Rule seven .

When you finish eating, you don’t put your fork, knife, or spoon on the table, they put it on your plate.

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

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

LITERATURE:

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

AST-PRESS, 1995.

HOW TO USE CUTLERY,

NAPKINS AND

OTHER RULES YOU NEED TO KNOW.

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

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

Children should use a paper napkin as needed: put it to their lips, then, squeezing it into a ball, place it on a used plate; if the food is not finished, then next to the plate.

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

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

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

The rest of the soup is eaten by tilting the plate away from you. The spoon is left in the plate.

SALADS and VEGETABLES are eaten with a fork, the fork is held with the tines up, whole or coarsely chopped vegetables are pricked with a fork.

Porridge, OMELETTE, JELLY, etc. can be eaten with a dessert spoon.

THE SECOND FOOD IS EATEN WITH A KNIFE AND FORK, including chicken and fish.

FRUIT is eaten in different ways: the apple is cut into 4 parts, peeled and cored, and the slices are taken with your hands or a fork. Apricots and plums are eaten in one or two portions, separating the pit in the mouth, spitting the pit into the hand and placing it on the edge of the plate; Babies should first separate the bones. Berries are eaten with a spoon, large strawberries are eaten with a fork, and grapes are eaten grape by grape, while the seeds and grains are spat into the hand and placed on the edge of the plate. Tangerines are peeled and eaten in slices. Watermelon is eaten with a knife and fork. For kids, watermelon is served cut into pieces without the rind and preferably already peeled from the seeds.

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

BERRIES FROM COMPOTE are eaten with a spoon, the stone is separated in the mouth, spat on the hand / spoon / and placed on a saucer. The spoon is not left in the glass.

The children themselves spread BUTTER and JAM onto the bun with a knife.

Children eat pies, cookies, gingerbread cookies, holding them in their hands.

SOUP WITH BREAD can be eaten by holding the bread in your left hand and biting directly from a piece. But it’s more correct to put it on the left side on a plate or napkin and eat it, breaking off a small piece at a time.

VOLUME OF SERVINGS PER 1 CHILD /GARDEN/.

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

Breakfast: meat 100

Hot dish 200 fish 50

Coffee, tea, milk 150 – 200 butter cl 23

Roll 40 butter 9

sour cream 10

LUNCH: cottage cheese 50

Salad 5 egg 0.5

Soup 200 – 250 makar. ed., 45

Cutlet 70 – 80 grains

Side dish 130 s/fr 10

Compote 150 St. fruits 150

Rye bread 60 vegetables 250

potatoes 200

sugar 55

milk 500

Afternoon snack: cheese 5

Milk, kefir 200 psh bread. 110

Cookies, roll 30

Dinner:

Vegetable dish, porridge 200

Tea, milk 150

Roll 40

_________________________________________________________

PROCESSING OF DISHES AND TABLES.

Dishes are washed in a 2-section sink. First, they are cleaned of food waste, then washed in 1 bath with hot water with the addition of detergents /2% m-soda solution/. Rinse in bath 2 with hot water.

Tea utensils are washed separately from tableware. After washing, the dishes are dried on shelves, racks and stored in a closet. Tables in the group are washed before each meal and after with hot water using m-soda solution, with a specially selected rag.

FOR INTESTINAL INFECTION

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

FOR HEPATITIS “A” and “B”.

After washing, the dishes are immersed in a tank with 3% chloramine solution for 1 hour. Then they wash it. Tables are treated with 3% chloramine solution.

RAG PROCESSING.

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

FOOD WASTE .

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

VOLUME OF SERVINGS PER 1 CHILD /NUCHER/.

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

Breakfast:

Hot dish 200 meat 85g

Coffee, tea, milk 150 fish 25g

Roll 20 butter sl 17 g

vegetable oil 6g

sour cream 5g

cottage cheese 50g

Dinner:

Salad 40 egg 0.5 pcs

Soups 150 cereals, pop. ed. 30g

dried fruits 10g

Cutlet 60

Garnish 100 St. Fruits 130g

Compote, jelly 100 vegetables 200g

Rye bread 30 potatoes 150g

sugar 50g

milk 600g

cheese 3g

Afternoon snack:

Milk, kefir 150 psh bread. 60g

Cookies, roll 30/20 bread rzh. 30g

starch 3g

Dinner:

Vegetable dish, porridge 200

Tea, milk 150

Roll 20

________________________________________________________

CREATING CONDITIONS

FOR CATERING

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

2. Nutritional aesthetics

3. Terms

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

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

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

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

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

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

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

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

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

2. Nutritional aesthetics

When carrying out the feeding process, everything that is included in the concept of “nutritional aesthetics” is of great importance.

During their stay in a preschool institution, the child learns to behave properly at the table, use cutlery, and acquires certain nutritional skills.

Issues of nutritional aesthetics should be given attention, starting with groups of young children. The earlier a child develops correct eating habits, the more firmly they will become established and become a habit.

Before eating, children tidy up their clothes and wash their hands thoroughly. Tables and chairs must be appropriate for the height of the child.

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

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

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

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

3. Food conditions

Diet is one of the main conditions for ensuring balanced nutrition. A properly organized regime includes:

a/ observing the timing of meals and the intervals between them;

b/ physiologically rational frequency of doses

food;

c/ correct distribution of calories among individual meals

food throughout the day.

The diet in each kindergarten is built taking into account a number of factors. The determining factors are: the duration of the preschool institution, its purpose, and the season of the year. In accordance with the above, meals can be 3, 4, 5 times a day.

The conditions in which children's meals are organized are of great importance for the good absorption of food. It is necessary to create a calm environment in the room; nothing should distract the children’s attention while eating. The table setting, the appearance of the dishes, and their taste should evoke positive emotions in the children.

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

NUTRITION AND HEALTH OF PRESCHOOL CHILDREN

Education of hygienic and aesthetic eating habits.

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

The aesthetics of nutrition is one of the components of human culture. A child’s incorrect behavior at the table often causes trouble not only for parents, but also for others, and can ruin their mood and appetite.

Education of hygienic and aesthetic eating habits should begin from early childhood. The sooner a child learns proper eating skills, the better they will stick and become habits.

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

After finishing feeding, the child should wash his hands and face, give him a little (1 - 2 teaspoons) boiled water to drink so that there are no food residues left in the mouth. At an older age (from 1.5 to 2 years), a child should be taught to rinse his mouth after every meal and brush his teeth 2 times a day, which is the most effective means of caries prevention. It is important that children develop the habit of thoroughly rinsing their mouths after sweet foods or any treats that they sometimes receive outside of feeding.

In order to teach a child to observe hygienic rules for eating, adults need to scrupulously observe them themselves, because children are so prone to imitation. Even when feeding the smallest child, you need to make sure that the table is always in order: all unnecessary items are removed, a clean tablecloth or oilcloth is laid out, and the dishes are appropriate for their intended purpose. When feeding (or feeding the baby independently), if necessary, wipe his mouth and hands with a napkin, immediately remove fallen or spilled food, and cultivate the habit of cleanliness. At the end of feeding, you must immediately remove all leftover food, crumbs, and wash the dishes. From the age of 1.5 to 2 years, the child should be actively involved in this cleaning. He can help wash and put away the dishes, wipe the table, pull in a chair, etc.

It is important to create conditions under which the child develops a positive attitude towards eating. At the time of feeding, the baby should not be excited or tired. Immediately before meals, noisy games and strong impressions should be avoided, as this can lead to suppression of the food reflex and inhibit the production of digestive juices. Preschool teachers should pay special attention to this point. In them, often when the implementation of routine processes is not clearly worked out, especially when groups are overloaded with children, rush and fuss are allowed during preparation for feeding, which negatively affects the behavior and condition of children.

To properly organize the feeding process, you should return the children from a walk 20-30 minutes before the next meal, stop activities and games. This time is used for preparing food, a certain “mood” for the upcoming meal. Children put away their toys, put their clothes in order, and wash their hands thoroughly. The attendants (from about 2 years old) take whatever part they can in setting the table. When preparing for feeding, you should talk with children about what they will get for lunch or breakfast, about the pleasant smell and taste of the food, thus creating an appropriate setting that promotes the release of “ignition” juice.

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

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

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

The food should not be very hot, but not cold either. Sharp temperature effects can cause burns and inflammatory lesions of the mucous membranes of the mouth, pharynx, esophagus, and stomach. For first courses, the recommended temperature is 70 - 75 degrees C, for second courses - 60 - 65 degrees C. Cold dishes should have a temperature of at least 7 - 10 degrees C.

An important hygienic rule for eating is to eat slowly and chew thoroughly. During a hasty meal, food is poorly moistened with saliva, which significantly impairs its digestion in the stomach. In addition, pieces of poorly chewed solid food injure the mucous membrane of the esophagus and stomach. With such systematic mechanical irritation, inflammatory changes can occur, including the development of gastritis and peptic ulcers.

While eating, the child should not be distracted, talk loudly, or laugh. Firstly, it disrupts the very “mood” for food, switches attention to foreign objects and, thus, reduces the production of digestive juices. Secondly, when laughing or talking, food in the mouth can enter the respiratory tract. Of course, you cannot demand absolute silence from children. But it's better if it's a quiet conversation. During feeding, adults (teachers, parents) should pay attention to the correct behavior of children at the table (chew with the mouth closed, do not slurp, do not bang spoons, etc.), maintaining cleanliness and tidiness.

Preschoolers should know the rules of table manners, be able to sit nicely (sit up straight, without slouching or lounging, not too close to the table, but not too far from it, not put your elbows on the table), use cutlery correctly, and eat nicely and neatly.

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

As mentioned above, when organizing meals for children, their tastes and habits should be taken into account. Favorite foods can be served a little more often. However, you should not always follow the child’s lead. He must also be accustomed to necessary and healthy products, without indulging his whims. The child must be taught to completely eat the entire portion offered to him (of course, provided that it corresponds to his capabilities), not to leave uneaten food on the plate, to cultivate a caring attitude towards bread and other products, and respect for the work of the person preparing the food. Children should see that leftover food is used to feed animals and birds and is not thrown away. At home, they can find out what dishes can be prepared from stale bread, leftover fresh vegetables, and fruits.

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

Treats should be given to children during meals (after meals) and not too often. It is better if receiving your favorite sweets and delicacies is associated with some special date, holiday, or maybe just with receiving guests.

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

A few words should also be said about the hygiene education of children. Already at an early age, and in preschool it is obligatory, the child must be given in an accessible and interesting form basic information about the importance of proper nutrition, the role of individual nutrients (protein, vitamins) for the normal growth and development of each living organism, the usefulness of various products and dishes (milk , vegetables, fruits). It is important to ensure that the child takes a conscious approach to his health and understands how proper nutrition can help strengthen it, and how various violations and failure to comply with hygiene requirements lead to poor health and the development of dangerous diseases.

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

5. When organizing meals for students and pupils of educational institutions, it is recommended to include all food groups in their diets, including:

meat and meat products;

fish and fish products;

milk and dairy products;

eggs; edible fats;

vegetables and fruits;

cereals, pasta and legumes;

bread and bakery products;

sugar and confectionery.

6. It is recommended to provide students and pupils of educational institutions with all the nutrients necessary for normal growth and development, ensuring effective learning and an adequate immune response, taking into account the physiological norms of needs for nutrients and energy, the recommended average daily food rations (sets) for the relevant educational institutions.

7. It is recommended to provide students and pupils of educational institutions with average daily food sets (rations) in accordance with current sanitary rules and standards:

pupils of preschool educational institutions - average daily food sets (rations) for children of age groups in accordance with SanPiN 2.4.1.2660-10;

students of general education institutions - average daily food sets (rations) for students of general education institutions aged 7 to 11, from 11 years and older - in accordance with SanPiN 2.4.5.2409-08;

students of primary and secondary vocational education institutions - average daily food sets (rations) for students of educational institutions of primary and secondary vocational education in accordance with SanPiN 2.4.5.2409-08;

students receiving full-time higher vocational education in institutions of higher vocational education - average daily food sets (rations) for students in educational institutions of primary and secondary vocational education in accordance with SanPiN 2.4.5.2409-08;

students with disabilities in special (correctional) institutions - average daily food sets (rations) in accordance with the type of educational institution (general education school, general education boarding school);

orphans and children left without parental care - average daily food sets (rations) in accordance with SP 2.4.990-00.

8. When organizing meals for students and pupils of educational institutions, it is recommended to ensure that students and pupils of educational institutions consume nutrients whose energy value ranges from 25 to 100% of the established daily requirement for these substances (depending on the time of stay in educational institutions).

9. In the daily diet of students and pupils of educational institutions, the optimal ratio of nutrients (proteins, fats and carbohydrates) is recommended to be 1:1:4 (as a percentage of calories - 10 - 15, 30 - 32 and 55 - 60%, respectively) .

10. The intervals between meals for students and residents of educational institutions are recommended to be at least 2 - 3 hours and no more than 4 - 5 hours.

With one, two, three and four meals a day, the distribution of calorie content among meals in percentage terms should be: breakfast - 25%, lunch - 35%, afternoon snack - 15% (for students in the second shift - up to 20 - 25%) , dinner - 25%.

When students and pupils stay in educational institutions around the clock with five meals a day, the distribution of calorie content is recommended to be: breakfast - 20%, lunch - 30 - 35%, afternoon snack - 15%, dinner - 25%, second dinner - 5 - 10%.

When organizing six meals a day: breakfast - 20%, second breakfast - 10%, lunch - 30%, afternoon snack - 15%, dinner - 20%, second dinner - 5%.

It is recommended to develop menus for each type of educational institution on the basis of approved nutritional sets (rations) that ensure the satisfaction of the needs of students and pupils of different age groups for basic nutrients and the energy value of nutrients, taking into account the duration of their stay in the educational institution and the educational load.

12. In educational institutions, it is recommended to provide a centralized supply of drinking water that meets the hygienic requirements for the water quality of centralized drinking water supply systems.

It is recommended to organize the drinking regime in an educational institution in the following forms: stationary drinking fountains; water packaged in containers.

13. When organizing meals in educational institutions, it is recommended to prevent vitamin and microelement deficiency in accordance with current sanitary rules and regulations.

14. The range of food products that form the basis of nutrition for students and pupils of educational institutions is recommended to be compiled in accordance with the requirements of SanPiN 2.4.1.2660-10 and SanPiN 2.4.5.2409-08.

15. It is recommended to organize two hot meals a day (breakfast and lunch) for students and pupils of educational institutions. The intervals between meals should not exceed three to four hours. For students and pupils of educational institutions attending an extended day group in general education institutions, it is additionally recommended to organize an afternoon snack.

16. In educational institutions (except for preschools), food products can be traded using vending machines.

Invoices (are a document of strict accountability). The invoice is provided by the supplier on the day the goods are released (along with the goods), no later.

Certificate of quality and safety of food products, veterinary and sanitary examination documents, documents of the manufacturer, supplier of products confirming their origin, certificate of conformity, declaration of conformity. Documentation certifying the quality and safety of products, as well as the results of laboratory tests of agricultural products must be retained by the organization until the end of use of agricultural products.

Label: name, date of manufacture, expiration date, manufacturer, storage conditions (stored until the end of the product sale (until the last pack, piece).

In nutrition, it is allowed to use food raw materials of plant origin, grown in agricultural organizations, in educational, experimental and garden plots, in greenhouses of the educational institution only if the results of laboratory and instrumental studies are available of the specified products, confirming their quality and safety.

When bread arrives without individual packaging and a label with information about the date of manufacture and expiration date, this information must be reflected in the invoice.

The supplier must put its stamp on the accompanying documents (thereby also taking responsibility for the accompanying documents provided).
To control the quality of incoming products, timely inspection is carried out and a record is made. in the journal of rejecting food products and food raw materials in accordance with the form (on the day the goods arrive according to the invoice (the data in the journal and the data in the invoice must completely match!).

1. 
   Median control .

Cyclic menu execution. Fortification.

1. 
   Food storage .

The production premises of the catering department include the following premises: vegetable processing, procurement and hot shops, a washing room for separate washing of tableware and kitchen utensils. Storage of food products and food raw materials should be carried out in pantries (for vegetables, dry foods, perishable foods). When organizing the daily supply of food products and food raw materials, it is allowed to use one pantry room. Shelving, storage shelving for food products, dishes, and equipment must have a height from the floor of at least 15 cm. Warehouses for storing food products are equipped with instruments for measuring relative humidity and air temperature, refrigeration equipment - with control thermometers. The use of mercury thermometers is not permitted.

Production and other premises of public catering organizations must be kept in order and clean. Storing food on the floor is not permitted.

1. 
   Keeping a log of monitoring the operation of refrigeration equipment .

Form 5. "Temperature Registration Log"

refrigeration equipment"

1. 
   Fortification.

To further enrich the diet with micronutrients, specialized food products enriched with micronutrients can be used in the menu, as well as industrially produced instant fortified drinks and fortification of third courses with special vitamin and mineral premixes.

In regions where there is an endemic deficiency of certain microelements, it is necessary to use fortified food products and industrial food raw materials in the diet.

Fortification of dishes is carried out under the supervision of a medical professional (in his absence, by another responsible person).

Heating fortified food is not allowed.

Fortification of third courses is carried out in accordance with the instructions for the use of premixes.

Instant vitamin drinks are prepared according to the accompanying instructions immediately before distribution.

When organizing additional enrichment of the diet with micronutrients, strict accounting of the total amount of micronutrients supplied with diets is necessary, which must meet the requirements contained in Appendix 4 of these sanitary rules.

Replacing the fortification of dishes with the issuance of multivitamin preparations in the form of dragees, tablets, lozenges and other forms is not allowed.

The administration of the educational institution must inform the parents of students about the measures taken at the institution to prevent vitamin and microelement deficiency.

• 
  With special permission from the sanitary and epidemiological station C-vitaminization of prepared food with synthetic ascorbic acid may not be carried out if fruit and vegetable dishes, rose hips and other natural vitamin carriers used in the diet contain such quantities of vitamin C that correspond to the norms of people's need for this vitamin approved by the USSR Ministry of Health. The SES may allow a temporary (seasonal) break in C-vitaminization based on laboratory control data for the relevant dishes.

  Vitaminization method: ascorbic acid tablets, calculated by the number of servings (or weighed ascorbic acid in powder, respectively) are placed in a clean plate, into which a small amount (100-200 ml) of the liquid part of the dish to be fortified is poured in advance and dissolved while stirring with a spoon, after which it is poured into a common the mass of the dish, stirring with a ladle: the plate is rinsed with the liquid part of this dish, which is also poured into the total mass.

  In seasonal summer health institutions, as well as in sanatoriums (during the summer season), it is recommended to carry out C-vitaminization of cold drinks. The vitamin is introduced into the compote after it has been cooled to a temperature of 12-15 degrees C, and in the jelly when cooled to 30-35 degrees C.

When fortifying milk, ascorbic acid is added immediately after boiling the milk at a rate corresponding to the need of children of this age for ascorbic acid, but not more than 175 mg per 1 liter of milk (to prevent it from curdling). When fortifying jelly, ascorbic acid is introduced into the liquid in which potato flour is stirred. Ascorbic acid (tablets or powder) used for fortifying ready-made dishes should be stored in a dark, dry, cool place, in a tightly closed container, under lock and key. from which it should be kept by the person responsible for fortification.

Chapter III. Diet therapy for celiac disease

Diet therapy for celiac disease is based on the principle of “bypassing” the affected metabolic link by eliminating gluten, which is toxic for these patients, from the food consumed. Celiac disease is characterized by persistent, lifelong gluten intolerance and therefore requires a strict and indefinite gluten-free diet. But this difficulty is rewarded by the fact that with impeccable adherence to the elimination diet, within a year the structure of the mucous membrane is completely restored and the general condition of the patient significantly improves.

The diet of a sick child is designed taking into account age, severity of the condition and adherence to general principles: protein and fat components are provided by meat, eggs, dairy products, vegetable and butter, carbohydrate components are provided by cereals, vegetables, fruits, berries.

The specificity of the disease dictates the need for a differentiated approach to the choice of foods and dietary dishes. This primarily applies to products containing cereals.

Should be excluded from the diet:

1. 
   Products and dishes containing prolamine - one of the 4 protein fractions of food grains. In different cereals, prolamin has its own name: in wheat and rye - gliadin, in barley - hordein, in oats - avenin, in corn - zein. Wheat, rye (33-37%) and millet (55%) have the highest prolamine content; moderate amounts are found in oats (10%). Thus, the list of prohibited foods includes all products and dishes containing wheat, rye, millet, barley and oats (Table 1 of Appendix 1).
2. 
   Industrially produced products containing hidden (not declared on the packaging) gluten. Wheat flour and its components are often used as a binding element and stabilizer in sausages and frankfurters, canned meat and fish, dairy products (yogurt, cottage cheese, cheesecakes), mayonnaise, ketchup, sauces, crab sticks, instant products - bouillon cubes and instant soups, instant coffee, even in corn flakes, which doctors usually recommend for patients with celiac disease. The list of these products is presented in table. 2 Annexes 1. In most European countries, people with celiac disease are not recommended to eat foods containing wheat starch, as they contain traces of gluten.

Allowed:

1. 
   Buckwheat and corn. These cereals contain an insignificant prolamine content (in buckwheat - 1.1%, in corn - 5.9%). In addition, the prolamine in them has a special chemical composition (does not contain proline and glutamine), which, apparently, allows patients with celiac disease to consume these cereals without harm to themselves. Rice, millet, amaranth, sorghum, quinoa (rice quinoa) do not damage the intestinal villi.

III.1. Specialized gluten-free products.

Even microdoses of gluten have an effect on the intestinal mucosa of a patient with celiac disease. Therefore, for patients with celiac disease, the availability of special gluten-free products that replace bread, flour, cereals, cookies, pasta, etc. is very important. In accordance with the requirements of the WHO Codex Alimentarius, products containing

For young children with celiac disease, there is a wide range of specialized industrially produced gluten-free cereals (Table 1 of Appendix 2). They come in both gluten-free milk and gluten-free dairy-free varieties. The great need for gluten-free products served as the basis for the development of domestic specialized grain products, ready-to-eat (“breakfast cereals”) and Nutrigen dry mixes for baking bread, bakery and confectionery products (Tables 2,3,4 Appendix 2). In order to adequately replace flour products with gliadin with gliadin-free options, you can use the data presented in table. 5 Appendix 2.

In Russia, certified products for nutrition of patients with celiac disease are also presented by the companies GLUTANO (Germany) and Doctor Scher (Italy). Such products are produced on the world market by the following companies: Finax (Sweden), Moulas (Finland), Barkat (England), Organ (Australia). Valio (Finland) supplies a wide range of gluten-free dairy products - milk, sour cream, cream, sour milk, kefir, cottage cheese, yogurt, desserts, cheeses.

In general, the diet for severe celiac disease provides for an increase in energy value compared to physiological norms due to proteins and carbohydrates, limiting fat, and increasing the consumption of vitamins, calcium, iron and other minerals. To select food products that do not contain gluten, you can rely on the assortment list of products and dishes intended for patients with celiac disease (Appendix 3) and the average daily set of products for a basic gluten-free diet (Tables 1,2 Appendix 4).