Healthy nutrition for schoolchildren from 6 to 17 years old

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

Concentration of problems

1. Peak needs and the significance of their insecurity.
2. The Educational Need for a Nutrition Focus: Standards of “Food” Education in School Education as a Key Investment in Period Health
3. adulthood.
4. Features of eating behavior:
   • impoverishment of basic meal rituals;
   • increase in the number of "snacks";
   • excess of sweet drinks, cookies, buns, chewing gum, chips, candies, etc.
5. Special forms of eating behavior:
   • focus on intensive weight loss;
   • focus on “body building”;
   • correction of acne vulgaris;
   • psychosocial deprivation;
   • anorexia nervosa;
   • bulimia;
   • vegetarianism.
6. Teenager and pregnancy
   • hormonal contraceptives with loss of micronutrients;
   • nutritional support during pregnancy.

All this taken together currently leads to the fact that it is in the group of schoolchildren that the prevalence of nutritional diseases is the highest. These are hypovitaminosis, iron deficiency, calcium deficiency, general nutritional deficiency and excess, and a combination of nutritional excess with qualitative (partial) deficiency. The group with the highest risk for nutritional diseases is 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 portion sizes for children and adolescents of school age (“Formation of diets for children and adolescents of school age in organized groups using food products of increased nutritional and biological value.” Temporary methodological recommendations of the city of Moscow, MosMR 2.4.5.005. 2002).

Approximate daily food set 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
Fermented milk products	150-180	180-200
Cottage cheese	50	60
Sour cream	10	10
Rennet cheese	10	12
Meat	95	105
Bird	40	60
Fish	60	80
Sausage products	15	20
Egg, pcs.	1	1
Potato	250	300
Vegetables, greens	350	400
Fresh fruits	200-300	200-300
The fruits are dry	15	20
Juices	200	200
Rye bread	80	120
Wheat bread	150	200
Legumes	45	50
Pasta	15	20
Rye flour, wheat flour	15	20
Potato flour	3	3
Butter	30	35
Vegetable oil	15	18
Confectionery	10	15
Tea	0.2	0.2
Cocoa	1	2
Yeast	1	2
Sugar	40	45
Iodized salt	3-4	5-7

Approximate serving sizes for school-age children (g, ml)

Dishes	Age
	6 years	7-10 years	11-17 years old
Cold appetizers (salads, vinaigrettes)	50-65	50-75	50-100
Porridge, vegetable dish	200	200-300	250-300
First courses	200-250	250-300	300-400
Main courses (meat, fish, portioned sausages, egg dishes)	80-100	100	100-120
Side dishes	100-150	150-200	200-230
Drinks	180-200	200	200
Bread	30 - wheat, 20 - rye or only 40 - rye

School breakfasts pose a special problem in organizing schoolchildren's nutrition. They should be energy-rich and rich in micronutrients to ensure a high level of mental and physical performance of the child. An example of a recommendation for building school breakfasts can be seen in the following work by English pediatricians.

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