Healthy food for schoolchildren from 6 to 17 years old

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.

[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