^

Healthy food for schoolchildren from 6 to 17 years old

, medical expert
Last reviewed: 16.10.2021
Fact-checked
х

All iLive content is medically reviewed or fact checked to ensure as much factual accuracy as possible.

We have strict sourcing guidelines and only link to reputable media sites, academic research institutions and, whenever possible, medically peer reviewed studies. Note that the numbers in parentheses ([1], [2], etc.) are clickable links to these studies.

If you feel that any of our content is inaccurate, out-of-date, or otherwise questionable, please select it and press Ctrl + Enter.

Normalization of schoolchildren's nutrition is theoretically difficult due to the fact that at this age the widest variability of the constitutional properties of metabolism, the stereotypes of motor activity and the stereotypes of eating behavior develops. To this should be added the difficulty of organizing school meals in terms of compliance with some continuity between school and home parts of the daily diet, as well as the need to focus on their own internal "installation" of the child on nutrition.

Concentration of problems

  1. The peak of needs and the importance of their insecurity.
  2. The educational need for emphasis on nutrition. Standards of "food" education in school education as a key investment in the health of the period
  3. adulthood.
  4. Eating behavior:
    • depletion of the main food rituals;
    • increase in the number of "snacks";
    • excess of sweet drinks, cookies, rolls, chewing gum, chips, sweets, etc.
  5. Special forms of eating behavior:
    • orientation to intensive weight loss;
    • orientation to "body building";
    • correction of acne vulgaris;
    • psychosocial deprivation;
    • anorexia nervosa;
    • bulimia;
    • vegetarianism.
  6. Teenager and Pregnancy
    • hormonal contraceptives with loss of micronutrients;
    • food security in case of pregnancy.

All this together leads now to the fact that it is in a group of schoolchildren that the prevalence of dietary diseases is greatest. These include hypovitaminosis, iron deficiency, calcium deficiency, and general insufficiency and redundancy of nutrition, and a combination of nutritional redundancy with qualitative (partial) insufficiency. The group of the highest risk for diseases of nutrition are children from low-income families, children with limited and the highest motor activity - athletes, students of ballet schools and colleges.

Below is an approximate daily set of products and portions for children and adolescents of school age ("Formation of diets for children and adolescents of school age in organized collectives using food products of increased food and biological value." Temporary methodological recommendations in Moscow, MosRM 2.4.5.005 2002).

An approximate daily set of products for children and adolescents of school age (g, ml, gross)

Product name

Age

6-10 years

11-17 years old

Milk

350-400

350-400

Dairy products

150-180

180-200

Cottage cheese

50

60

Sour cream

10

10

Rennet cheese

10

12

Meat

95

105

Bird

40

60

A fish

60

80

Sausages

15

20

Egg, pcs.

1

1

Potatoes

250

300

Vegetables, greens

350

400

Fresh fruits

200-300

200-300

Fruit dry

15

20

Juices

200

200

Rye bread

80

120

Bread, wheat

150

200

Groats of beans

45

50

Pasta

15

20

Flour, wheat

15

20

Flour, potato

3

3

Butter

Thirty

35

Vegetable oil

15

18

Confectionery

10

15

Tea

0.2

0.2

Cocoa

1

2

Yeast

1

2

Sugar

40

45

Salt iodinated

3-4

5-7

Approximate volume of servings for school-age children (g, ml)

Dishes

Age

6 years

7-10 years old

11-17 years old

Cold starters (salads, vinaigrettes)

50-65

50-75

50-100

Porridge, vegetable dish

200

200-300

250-300

First meal

200-250

250-300

300-400

The second dishes (meat, fish, portioned sausages, egg dishes)

80-100

100

100-120

Garnish

100-150

150-200

200-230

Beverages

180-200

200

200

Bread

30 - wheat, 20 - rye or only 40 - rye

School meals are a special problem in organizing schoolchildren's meals. They must be energetically valuable and saturated with micronutrients to ensure a high degree of mental and physical performance of the child. An example of a recommendation for building school breakfasts can be seen in the following work of English pediatricians.

trusted-source[1], [2], [3], [4], [5], [6], [7], [8], [9]

Requirements for school breakfasts (United Kingdom, Birmingham)

At least 30% of the energy from the IAO (recommended daily intake).

  • »» 50% of RSA for vitamin C.
  • "" 33% of RSA for iron.
  • »» 10 g of fiber at 4200 kJ (1000 kcal).
  • "" 38% of the energy from fats.
  • "" 12% of energy from sugar.

School breakfasts contain

Nutrients, nutritional value

For younger schoolchildren

For senior students

Energy, kJ (kcal)

2520 (600)

3360 (800)

Ascorbic acid, mg

10

12.5

Iron, mg

3

4

Fat, g

25.3

33.7

Sugar, g

19.8

26.4

Fibers of fiber, g

6.6

8.8

Systematic large physical exertion, arising in children involved in sports, require not only carbohydrate, but also balanced multi-component compensation. The degree of such compensation also depends on the amount of energy expenditure and therefore can be roughly tied to sports. Below are product sets that provide increased energy needs.

An approximate set of products that provides a total energy efficiency of 14,700 kJ (3500 kcal), protein content is 115-120 g, fat is 110 g, carbohydrates are 480 g (in grams of market product)

Meat and meat products

250

Cottage cheese

75

Dairy products (milk, kefir, fermented milk, etc.)

400

Cheese

Thirty

Eggs

50

Butter

55

Vegetable oil

15

Sour cream

10

Cereals (all kinds of cereals, flour)

80-90

Potatoes

400

Vegetables

400

Fruit

200 and more

Juices

200 »»

Dried fruits

20

Sugar and sweet (honey, sweets, wafers)

100

Rye bread / wheat bread

200/200

An approximate set of products providing a total energy efficiency of 15 960 kJ (3800 kcal), a protein content of 130 g, a fat of 120 g, a carbohydrate of 520 g (in grams of a market product)

Meat and meat products

300

Fish and fish products

100

Cottage cheese

75-100

Cheese

Thirty

Eggs

50

Dairy products (milk, kefir, fermented milk, etc.)

500

Butter

60

Vegetable oil

15-20

Sour cream

10

Cereals (all kinds of cereals, flour)

100

Potatoes

400

Vegetables

400

Fruit

300 and more

Juices

200 »»

Dried fruits

20

Sugar and sweet (honey, sweets, wafers)

100

Rye bread / wheat bread

250/300

An approximate set of products providing a total energy efficiency of 18,900 kJ (4,500 kcal), a protein content of 150 g, a fat content of 140 g, a carbohydrate of 620 g (in grams of a market product)

Meat and meat products

350

Fish and fish products

100-120

Cottage cheese

100

Cheese

Thirty

Eggs

50

Dairy products (milk, kefir, fermented milk, etc.)

500

Butter

60

Vegetable oil

20-25

Sour cream

15-20

Cereals (all kinds of cereals, flour)

100

Potatoes

400

Vegetables

400 and more

Fruit

400 »»

Juices

300 »»

Dried fruits

Thirty

Sugar and sweet (honey, sweets, wafers)

300

Rye bread / wheat bread

250/300

Translation Disclaimer: The original language of this article is Russian. For the convenience of users of the iLive portal who do not speak Russian, this article has been translated into the current language, but has not yet been verified by a native speaker who has the necessary qualifications for this. In this regard, we warn you that the translation of this article may be incorrect, may contain lexical, syntactic and grammatical errors.

You are reporting a typo in the following text:
Simply click the "Send typo report" button to complete the report. You can also include a comment.