Introduction………………………………………………………………………..3
1. Catering in kindergarten………………………………………………4
2. Drawing up menu layouts……………………………………………...8
Conclusion…………………………………………………………………….11
Literature……………………………………………………………………..12
Introduction
It is known that the state of health of the child population, the level of morbidity and mortality is directly dependent on the quality of nutrition.
Rational nutrition, which meets the physiological needs of a growing organism in nutrients and energy, ensures the normal harmonious development of the child, increases its resistance to various adverse factors, and contributes to the development of immunity to various infections. Poor nutrition, especially among children attending kindergartens, is one of the main reasons for the spread of acute respiratory diseases, an increase in the number of frequently and long-term ill children.
The study of the organization of nutrition, the sanitary and hygienic state of the catering unit within the framework of social and hygienic monitoring showed that the role of nutrition in modern conditions is significantly increasing due to the influence on the growing organism of such social factors as a sharp acceleration in the pace of life, an increase in the cognitive information received by children in the nursery - gardens and at home, involving children in physical education and other types of physical activity (rhythm, dancing, etc.).
In addition, the period of early and preschool age is characterized by the most intensive growth of the body, the rapid course of metabolic processes, the development and improvement of the functions of many organs and systems (especially nervous), motor activity, which in turn requires a sufficient supply of nutrients, which are the only source of energy for the growing organism.
1. Catering in kindergarten
The period of childhood is characterized by the most intensive processes of growth, metabolism, development and improvement of the functions of many organs and systems, especially the nervous system, and the development of motor activity. Intensive processes of growth and development, in turn, require a sufficient supply of nutrients, which are the only source of energy for a growing organism.
The energy consumption of an adult is about 45 kcal per 1 kg of body weight, in children aged 1-5 years - 80-100 kcal, in adolescents 13-16 years old - 50-65 kcal. Increased basal metabolism and energy consumption in children and adolescents require a special approach to organizing their nutrition.
Nutrition in childhood should be rational. Rational nutrition is a physiologically complete nutrition, taking into account gender, age, nature of activity. The main principles of rational nutrition are:
Compliance of the energy value of the diet with the energy consumption of the body.
Satisfying the physiological needs of the body in basic nutrients in certain quantities and ratios.
Compliance with the optimal diet that promotes the best absorption of food.
There are "Norms of physiological needs for nutrients and energy for various groups of the population" approved. Chief State Sanitary Doctor of the Republic of Belarus No. 5789-91, where the norms of energy consumption and the need for proteins, fats, carbohydrates, and minerals for various age groups are determined. So, for children of 3 years old, the daily energy requirement is 1540 kcal, in protein - 53g, fat - 53g, carbohydrates - 212g. In organized children's groups, when catering, physiological norms of nutrition are taken into account. The content of basic nutrients (proteins, fats, carbohydrates) in the daily diet should be in a certain ratio and equal to 1: 1: 4.
At the same time, the daily calorie content of the diet should be distributed as follows: breakfast - 25% of the daily calorie content, lunch - 35%, afternoon snack - 15%.
The distribution of food by caloric content throughout the day should be as follows: breakfast 25%, lunch - 35%, afternoon tea and dinner 15% each.
The nutritional norms for a child for one day at the age of 3 to 7 years with three meals a day in a children's institution (in grams) are recommended as follows:
wheat bread - 80, rye bread -40, wheat flour - 20, starch - 4,
cereals, legumes, pasta - 30, potatoes - 190, various vegetables - 200, fresh fruits - 60, dried fruits - 10, confectionery - 10, sugar - 45, butter - 20, vegetable oil - 7, eggs, pcs. - 0.5, milk, dairy products - 350, cottage cheese - 40, meat and meat products - 100, fish and fish products - 45, sour cream - 5, hard cheese - 5, tea - 0.2, cereal coffee - 2, salt - 5, yeast – 1, citric acid –0.1, bay leaf – 0.1.
According to the specified Instructions, it is recommended to combine foods and dishes correctly at each meal. So, if pickle, vegetable soups or borscht are served for lunch, then a side dish of cereals, pasta, a combined side dish, as well as a salad of vegetables or vegetables should be served for the second. In the event that cereal soups are prepared for the first, then for the second it is recommended to give vegetable dishes as a side dish.
Before lunch, it is advisable for children to take fresh vegetables or pickles (carrots, onions, garlic, tomatoes, cucumbers) in the amount of 10-50 grams, which should help increase children's appetite and better digestion.
Approximate amount of certain types of food for children from 2 to 5 years (in grams): Cereals or vegetable dishes for breakfast or dinner - 180-200, Coffee, tea, cocoa - 150, Soups, broths - 150-200, Meat or fish dishes - 60-70, Compotes, jelly - 150, Combined side dishes - 100-150, Fruits, juices - 50-100, Salads from fresh fruits and vegetables - 40-50, Rye bread (for the whole day) - 50, Wheat bread ( for the whole day) - 110.
All food products that enter preschool institutions must comply with the requirements of state standards and be accompanied by documentation (waybills, certificates) indicating their quality, timing of implementation, quantity.
The purchase or purchase of food products (meat, vegetables, fruits, honey, etc.) from individual or farm enterprises, cooperatives, gardening partnerships should be coordinated with the territorial SES.
In order to adequately provide children with B vitamins, lactic acid products must be included in the diet: kefir, acidophilic milk, fermented baked milk - at least 2 times a week at the expense of the norm for the amount of milk.
Fortification of the first and third courses of dinner with vitamin C is carried out by a nurse immediately before distribution (for a child under the age of 1 year - 30 mg, from 1 year to 6 years - 40 mg, over 6 years - 50 mg of ascorbic acid).
The most unsafe in relation to the occurrence of food poisoning are products made from minced meat and fish. Therefore, these products (cutlets, meatballs, zrazy, cue balls) must be subjected to a two-stage heat treatment: frying on the stove for 10 minutes, then processing in the oven for 10 minutes at a temperature of 220-250 degrees. Similarly, cheesecakes, fried fish in pieces, and liver should be prepared. If boiled meat, poultry is used for second courses, then after dividing them into portioned pieces, they are boiled again in the broth. Salads and vinaigrettes also require strict adherence to sanitary and technological requirements, so they are seasoned immediately before serving.
It is not allowed to cook jelly, meat salads, cold borscht, brawn, deep-fried products, creams, use cottage cheese, sour cream and flask milk without heat treatment in preschool institutions. It is allowed to use in the diet of children such dishes as pancakes with meat, with cottage cheese, navy pasta, liver pate, if they are prepared according to the technology that complies with the documents of the Ministry of Health.
Canned meat, fish or vegetables are not recommended in the diet of preschool children. Their use is permissible only as an exception in the absence of meat, fish, vegetables, and only after heat treatment for the preparation of first and second courses. Boiled sausage (such as milk, doctor's) must be subjected to heat treatment after dividing into portioned pieces.
For seasoning first courses and sauces, the method of sautéing in butter and vegetable is used. Sautéing is carried out in the stewing mode, that is, onions, carrots, roots are lowered into the heated fat and broth or water is added (to reduce the temperature to 100 degrees).
The general management of the organization of nutrition for children is carried out by the head of the preschool institution. The medical worker controls the sanitary condition of the catering unit, the conditions for storage and sale of products, the menu and the quality of food, conducts sanitary and educational work among staff and parents on rational nutrition.
The nurse of a preschool institution draws up an approximate menu layout, ensures the continuity of nutrition in the team and in the family through recommendations on home nutrition, monitors the quality of products, adherence to cooking technology, etc.
The issuance of ready-made meals is allowed only after a sample is taken by a medical worker (doctor, nurse, dietitian) or other responsible person (educator, methodologist), who is appointed by the head of the kindergarten.
The main indicators of the proper organization of nutrition for children in kindergartens are the well-being of children, the absence of gastrointestinal diseases, and low incidence in the children's team.
2. Compilation of layout menus
On the basis of the prospective menu, the nurse draws up a layout menu every day (in 2 carbon copies), which is a document for receiving products from the pantry and a work sheet for the cook on the consumption of food for dishes in separate meals.
One copy is given to the cook, the other remains with the manager, who after a day passes it to the accounting department. According to this copy of the layout menu, the accounting department writes off the products and maintains a cumulative statement for accounting for the products used for the month.
In the layout menu, the date, the total number of eating children and separately children in the institution at a given time, as well as the number of eating employees are put down. Children receiving individual meals are highlighted in a separate column. A special column lists dishes for each meal and indicates the consumption of products for their preparation.
For each dish, the yield (mass of a portion of the finished dish) is indicated in grams - per child. It is better to indicate the mass of products only in grams or only in kilograms. For example, there are 100 children in a kindergarten. For breakfast, 5 g of butter per child was prescribed for porridge, and 80 g of beef meat for a cutlet for lunch. Here the entry can be made as follows: oil - in grams - 5/500 or in kilograms - 0.005 / 0.5; meat - in grams - 80/8000 or in kilograms - 0.080/8. You can write in grams for one child, in kilograms for all (5 / 0.5), but each time you need to write it down the same way to avoid confusion. Usually in the layout menu in the column "number of products" the gross weight is fixed.
The layout menu accurately indicates the full name of the product and its variety, category, type of technological processing (meat or poultry of the 1st or 2nd category, fish with heads or fillets, dairy products with an indication of fat content, etc.). The consumption of products of the same name is determined for each dish separately, and not for all meals. For example, at lunch, the consumption of potatoes or butter is affixed to the first and second courses not as a total figure, but for each separately. The consumption of the product for the manufacture of the dish (the figure in the numerator) must correspond to the accepted recipe, file cabinet. Arbitrary discharge of products for dishes is not allowed. It leads to deviations in the composition of nutrition, is often the cause of underestimation and underestimation of calories, and sometimes veiled abuse. In practice, an undifferentiated approach to prescribing products for meals for children of different ages in a preschool institution leads to the same consequences.
For example, the first dish on the menu for children of all ages is cooked in one pot. Its output for preschool children is 250 g, for early children - 150 g, i.e., 40% less. This means that the products prescribed for all children in the same way could not be fully used up, which can be considered as prescribing additional products that are detrimental to the nutrition of children.
The layout for the preparation of a particular dish should be constant. If the required quality of the dish is not achieved according to the accepted recipe, for example, with the specified amount of cereal, the porridge turns out to be too thick or vice versa, then test cooking is carried out in the presence of a health worker.
The results of the trial brewing are documented. The act is approved by the head of the children's institution and is a valid document for the consumption of the product for this dish.
To improve the quality of dishes and diversify the menu, qualified chefs are given the opportunity to develop their own "signature" dishes. However, before preparing these dishes for children, it is necessary to taste them in the presence of the manager, doctor, nurse and staff of the children's institution. The introduction of such a dish in the menu is agreed with the doctor of the sanitary epidemiological station.
In cases where any product for the compiled menu is not delivered on time, it must be replaced with an equivalent one: protein products are replaced with protein products, vegetables - with other vegetables. So, a product containing animal proteins, such as meat, should be replaced with fish, cottage cheese, eggs. It is impossible to allow the replacement of meat and fish with flour and cereal products. In the winter-spring period, it is possible to replace fresh vegetables with pickled ones, and fresh fruits with canned, dry fruits or juices. It is not allowed to replace vegetables with cereals, milk with sour cream, compote, tea. Milk should not be replaced at all. In some cases, the use of dry or condensed milk is allowed. The replacement of products is carried out in such a way that the amount of protein and fat in the daily diet does not change. In this case, use the table of replacement products. For example, it was planned to cook a fish dish, but the fish was not delivered to the institution. In this case, a suitable meat dish is selected from the card index, taking into account the cost and, most importantly, the content of animal protein in it.
Take into account the time of its preparation. If the dish is replaced, you should immediately make an entry in the main document - the layout menu. The entry is placed at the top of the form and is certified by the signature of the head. For example: “Due to the lack of fish, I allow you to replace boiled fish with a meat dish (stewed meat). The layout for stewed meat is attached.
When compiling a menu layout, you need to take into account the daily volume of food and the mass of each dish. The amount of food should be appropriate for the age of the child
For children with individual nutrition, a correction is made in the menu layout in accordance with their need for nutrients and energy per 1 kg of the proper body weight, which corresponds to age. Young children should receive 3.5-4 g of protein and fat per 1 kg of body weight, carbohydrates - 15-16 g, 95-110 kcal, preschool children - 3-3.5 g of protein and fat, respectively, carbohydrates - 12 -15 g, 90-100 kcal.
For an overweight child, a flour dish is replaced with a vegetable dish, part of the white bread is replaced with black, the portion of porridge is reduced, instead of a potato side dish they are given cabbage containing less carbohydrates, instead of a sweet compote - an apple, etc.
The crucial point in compiling the layout menu is determining the yield of dishes. Without this, it is impossible to control the investment of products, as well as the correct distribution of food between children.
The output of each dish is noted in the menu-layout and in the menu, which is posted for parents. Moreover, in the second courses, the output of meat or fish products, garnish, sauce and other products that complement it are separately indicated. Separately record the output of dishes for children of early and preschool age.
The layout menu with a detailed indication of the output of dishes is signed by a medical worker, a cook and approved by the head of the children's institution. To determine the yield of dishes, the percentage of waste during cold processing and the change in the mass of the product during thermal processing are taken into account. Some products (meat, fish, vegetables) decrease in mass during heat treatment. For them, the mass loss is determined. Other products (cereals, pasta, flour) increase the mass, give welding, baking. These data are given in special tables that indicate the waste during cold processing: for vegetables, taking into account seasonal changes in their quality, for meat, taking into account fatness (beef of the 1st and 2nd category), for fish, depending on its type (hake , sea bass, etc.) and the method of technological processing (fish with heads, without heads, fillets).
Conclusion
Feeding children in kindergarten is a labor-intensive, multifaceted and technologically complex activity. Rational nutrition has the most direct impact on the life, growth, and health of children.
Rational nutrition of preschool children is a necessary condition for their harmonious growth, physical and neuropsychic development, resistance to infections and other adverse environmental factors. In the process of catering in kindergarten, children develop cultural and hygienic skills, good habits, and a culture of behavior is brought up.
Meals in kindergartens are provided according to approximately 10 daily menus for children aged 1 to 1.5 years, from 1.5 to 3 years and from 3 to 7 years, according to specially developed recommendations.
The high growth rate, physical and mental development of children and adolescents, combined with a significant neuropsychic load due to an intensive learning process, which, starting from the age of 3-4 years, predetermine the need for a constant intake of a complex of all essential and nonessential nutrients with food , including proteins and amino acids, fats and fatty acids, various classes of carbohydrates, including dietary fiber, micronutrients (vitamins and vitamin-like substances, mineral salts and trace elements), bioflavonoids, nucleotides, etc.
This requirement can be met only if properly organized, rational (healthy, optimal, balanced, etc.) nutrition of children in kindergartens.
Literature
1. A.S. Organization of nutrition for children in preschool institutions: A guide for the educator of children. garden / M. Education, 2003-125s.
2. Nutrition of children in preschool institutions and schools / Comp. S. G. Tabliashvili and others, Tbilisi B. 1990 - 14s
3. Approximate ten-day menus for the nutrition of children attending preschool institutions of the RSFSR. Method. Recommendations. Ladodo K.S. Belgorod B. 1997- 103 p.
4. A guide to the nutrition of a healthy and sick child / Lukushkina E. F.; Publishing house Nizhegorsk. state honey. acad. 1997 - 48s.
Properly organized nutrition of children of pre-preschool and preschool age in the conditions of kindergarten is an important factor in shaping the growth and development of the child, his health, not only at the moment, but also in the future. Catering, regardless of the type of preschool institution and the time the child stays in it, should be based on the following principles:
proper organization of the diet;
adequate energy value of food rations (at least 70%), corresponding to the energy consumption of children;
a balanced diet for all the necessary food ingredients (proteins, fats, carbohydrates, vitamins, macro- and microelements);
the use of adequate technological and culinary processing of products, ensuring high taste qualities of dishes and preservation of the nutritional value of products;
compliance with all sanitary and hygienic requirements for the receipt and transportation of products, places and conditions for their storage, culinary processing (taking into account the specifics of kindergarten), distribution of dishes, processing of dishes in group cells;
daily monitoring of compliance with all sanitary and hygienic requirements;
taking into account (as far as possible in preschool institutions) the individual characteristics of children.
In preschool institutions, daily the head, together with the health worker, draws up a menu-requirement based on an approximately 10-day or two-week menu. The menu is a list of dishes included in the daily diet of the child. When compiling the menu, they proceed from the physiological needs of the child in various nutrients. Children should receive food 4 times a day with intervals between meals no more than 4 hours. Breakfast is 25% of the daily energy value of the diet, lunch 35%, afternoon tea - 15-20%, dinner - 25%.
For breakfast, cereals, vegetable purees or other solid dishes, as well as hot drinks should be given: tea with milk, coffee, cocoa; for dinner, it is better to have milk and vegetable food with a limited amount of liquid.
Lunch should include the first liquid dish, the second - predominantly meat or fish, and the third - a sweet dish. Within one day, homogeneous dishes should not be repeated. Using the same product during the week, you should vary the preparation of dishes from it: for example, boiled potatoes, potato cutlets, mashed potatoes, etc.
Meat and fish dishes are best served for breakfast and lunch, dairy vegetable and cereal dishes - for dinner, milk, lactic acid products, berries, fruits, sweets, cookies - for an afternoon snack. If there are no certain products, it is possible to replace them with equivalent ones (in terms of protein and fat content).
Honey. staff (nurse or doctor) or the head of the preschool institution is present when laying the main products and distributing ready-made meals. They make sure that during cooking the products do not lose their valuable qualities, so that the volume of prepared food exactly corresponds to the number of servings according to the approved norm.
Before eating, preschoolers go to the toilet room to wash their hands. If she is next to the room where the children have lunch, they, as they wash their hands, sit down at the tables on their own and begin to eat the already served first course. It is necessary to ensure that those pupils who eat slowly are the first to wash their hands and sit at the table. If the toilet is separated from the dining room by a corridor, the children, having washed their hands, return all together, accompanied by the teacher, and sit down at the table at the same time.
In the room where children eat, you need to create a cozy atmosphere. Tablecloths or oilcloths on the tables should be clean, the dishes in which food is served should be small, aesthetic (preferably the same shape and color, at least for each table).
Prepared food should be distributed immediately after it is prepared. This is necessary to preserve vitamins and taste in it, as well as to prevent food poisoning. Finished food is covered with lids. Vitaminization of food is carried out daily in the catering unit or group children's institution immediately before distribution.
The first dishes at the time of distribution should have a temperature of about 70 ° C, the second - not lower than 60 ° C, cold dishes and snacks (salads, vinaigrette) - from 10 to 15 ° C. Pouring and laying out ready-to-eat food should be done with special pouring scoops or spoons, forks, spatulas. You should pay attention to its culinary design: beautiful, attractive dishes stimulate appetite, and hence better digestion.
During meals, it is necessary to create a calm, friendly environment and maintain a good mood in children, since the state of the child's nervous system affects his appetite. One should not be impatient if children eat slowly, forbid them to ask friends or adults during meals, constantly make comments. This distracts, unnerves the children and reduces their appetite.
If the child refuses any healthy food, you should gradually accustom him to it, giving food in small portions. It is better to plant such a child with children who eat food with pleasure, and do not force the child if he cannot eat the entire portion, since the recommended average norms are not designed for the individual characteristics and needs of the body. If in one feeding he did not finish his portion, do not force him to eat everything. If the child systematically eats less than the norm, he has a bad increase in body weight, he should be shown to the doctor. Perhaps he is unwell and needs a change in diet or general daily routine.
Often children do not eat up the food offered to them, as they get tired of acting on their own. Adults should come to their aid and feed them. The second dish can be allowed to the child to drink compote or jelly. This is especially necessary for those children who have little saliva, which makes it difficult to chew food and leads to a long delay in the mouth. You should not drink water with food, as it dilutes the consistency of digestive juices. It is not necessary to teach children to eat a lot of bread with the first and even more so with the second course (especially with cereals, pasta). Having eaten bread, they cannot fully eat a serving containing other healthy foods.
4. Education in children of hygienic eating habits
Children are taught to wash their hands before eating, to sit properly while eating (do not lean back in a chair, do not spread their elbows and do not put them on the table), and use cutlery. Preschoolers are taught to use a knife: properly cut meat, cucumbers, tomatoes. Adults grind food for younger children.
While eating, children should not rush, be distracted, play with dinner utensils, fill their mouths with food and talk at the same time, etc. The teacher teaches them to use a napkin. Babies put on bibs before eating, for older ones they put a glass with paper napkins on the table.
Every week or once every 10 days, a medical worker monitors the fulfillment of the average daily norm of food distribution per 1 child and, if necessary, corrects nutrition in the next decade. The calculation of the main food ingredients based on the results of the cumulative list is carried out by a nurse once a month (calculate the energy value, the amount of proteins, fats and carbohydrates).
YII. ORGANIZATION OF THE HARDENING SYSTEM IN PRESCHOOL INSTITUTIONS.
1. The essence of hardening
The human body is continuously exposed to various effects of the external environment (solar radiation, the chemical composition of atmospheric air and its physical properties, water, etc.). Of all environmental factors, air, solar radiation and water have the longest and continuous impact on the body.
Adapting to the complex effects of all these external conditions, the body is able to change its heat loss. This ability is reduced mainly to an increase or decrease in the amount of blood flowing to the skin. More or less blood flow to the skin, in turn, is due to the ability of skin capillaries to narrow or expand. This change in the lumen (diameter) of the skin capillaries is carried out by the muscles of the capillaries. In response to cold and heat stimuli received from the outside, appropriate impulses are sent from the central nervous system to the skin capillaries along the vasomotor nerves. As a result, the blood supply to the skin either increases and it gives off more heat to the environment, or decreases and heat transfer decreases.
The younger the child, the worse are the processes of thermoregulation in his body, the faster under adverse environmental conditions, he can overcool or overheat. This is explained by the fact that in children the surface of the skin relative to body weight (by 1 kg) is larger, its stratum corneum is thinner, and the lumen of the skin capillaries is wider than in adults.
Due to the low adaptability of young children, the transmission of stimuli to the centers and the response in them proceed slowly and not at full strength. Their body often does not have time to quickly respond and protect itself from cold or heat. Therefore, young children have to be artificially protected both from exposure to cold and from overheating in order to prevent the occurrence of various diseases in them.
Hardening in the pre-preschool and preschool age should be considered as the most important part of the physical education of children. The best means of hardening are the natural forces of nature: air, sun and water.
Hardening is understood as an increase in the body's resistance mainly to low temperatures, since cooling of the body plays an important role in the occurrence of a number of diseases (diseases of the upper respiratory tract, pneumonia, nephritis, rheumatism, etc.).
Purpose of hardening to develop the body's ability to quickly change the work of organs and systems in connection with the constantly changing external environment.
The body's ability to adapt to certain environmental conditions is developed by repeated repetition of the impact of one or another factor (cold, heat, etc.) and a gradual increase in its dosage.
In the process of hardening, complex changes occur in the child's body. Cells of the integument of the body and mucous membranes, nerve endings and nerve centers associated with them begin to respond faster and more efficiently to environmental changes. All physiological processes in tissues and organs, including the expansion and contraction of blood vessels, proceed more economically, faster and more perfectly. In addition, the skin and mucous membranes, which have become stronger under the influence of hardening, become less sensitive and less permeable to a number of pathogens, and the body's ability to fight pathogens that have already penetrated into it increases.
As a result of hardening, the child becomes less susceptible not only to sudden changes in temperature and colds, but also to infectious diseases. Tempered children have good health and appetite, are calm, balanced, distinguished by cheerfulness, cheerfulness, and high efficiency. These results can be achieved only with the correct implementation of hardening procedures.
Catering in
children's educational institutions
Properly organized nutrition of children of pre-preschool and preschool age in a preschool educational institution is an important factor in shaping the growth and development of a child, his health, not only at the moment, but also in the future. Catering, regardless of the type of preschool institution and the time the child stays in it, should be based on the following principles:
Proper organization of the diet;
Adequate energy value of food rations
(at least 70%) corresponding to the energy consumption of children;
A balanced diet for all the necessary food ingredients (proteins, fats, carbohydrates, vitamins, macro- and microelements);
Use of adequate technological and culinary processing of products, ensuring high taste qualities of dishes and preservation of the nutritional value of products;
Compliance with all sanitary and hygienic requirements for the receipt and transportation of products, places and conditions for their storage, culinary processing (taking into account the specifics of preschool educational institutions), distribution of dishes, processing of dishes in group cells;
Implementation of daily monitoring of the implementation of sanitary and hygienic requirements;
Accounting (as far as possible in the preschool educational institution) of the individual characteristics of children.
In preschool institutions, daily the head, together with the medical worker, draws up a menu-requirement based on an approximately 10-day or two-week menu. The menu is a list of dishes included in the daily diet of the child. When compiling the menu, they proceed from the physiological needs of the child in various nutrients.
Children should be fed 4 times V a day with intervals between meals no more than 4 hours. Breakfast is 25% of the daily energy value of the diet, lunch - 35%, afternoon tea - 15 - 20%, dinner - 25%.
For breakfast, cereals, vegetable purees or other solid dishes, as well as hot drinks should be given: tea with milk, coffee, cocoa; for dinner, it is better to have milk and vegetable food with a limited amount of liquid. Lunch should include the first liquid dish, the second - predominantly meat or fish, and the third - a sweet dish. Within one day, homogeneous dishes should not be repeated. Using the same product during the week, you should vary the preparation of dishes from it: for example, boiled potatoes, potato cutlets, mashed potatoes, etc.
Meat and fish dishes are best served for breakfast and lunch, dairy vegetable and cereal dishes - for dinner, milk, lactic acid products, berries, fruits, sweets, cookies - for an afternoon snack. If there are no certain products, it is possible to replace them with equivalent ones (in terms of protein and fat content).
The doctor or the head of the preschool educational institution is present when laying the main products and distributing ready meals. They make sure that during cooking the products do not lose their valuable qualities, so that the volume of prepared food exactly corresponds to the number of servings according to the approved norm.
Before eating, preschoolers go to the toilet to wash their hands. If it is located next to the room where the children have lunch, they, after washing their hands, sit down at the tables on their own andThey begin to eat the already served first course. It is necessary to ensure that those pupils who eat slowly are the first to wash their hands and sit at the table. If the toilet is separated from the dining room by a corridor, the children, having washed their hands, return all together, accompanied by the teacher, and sit down at the table at the same time.
In the room where children eat, you need to create a cozy atmosphere. Tablecloths or oilcloths on the tables should be clean, the dishes in which food is served should be small, aesthetic (preferably the same shape and color, at least for each table).
Prepared food should be distributed immediately after it is prepared. This is necessary to preserve vitamins and taste in it, as well as to prevent food poisoning. Finished food is covered with lids. Vitaminization of food is carried out daily in the catering unit or group children's institution immediately before distribution.
The first dishes at the time of distribution should have a temperature of about 70 ° C, the second - not lower than 60 ° C, cold dishes and snacks (salads, vinaigrette) - from 10 to 15 ° C. Pouring and laying out ready-to-eat food should be done with special pouring scoops or spoons, forks, spatulas. You should pay attention to its culinary design: beautiful, attractive dishes stimulate appetite, and hence better digestion.
During meals, it is necessary to create a calm, friendly environment and maintain a good mood in children, since the state of the child's nervous system affects his appetite. One should not be impatient if children eat slowly, forbid them to ask friends or adults during meals, constantly make comments. This distracts, unnerves the children and reduces their appetite.
If the child refuses any healthy food, you should gradually accustom him to it, giving food in small portions. It is better to plant such a child with children whoeat food with pleasure, and do not force the child if he cannot eat the entire portion, since the recommended average norms are not designed for the individual characteristics and needs of the body. If in one feeding he did not finish his portion,no need to force him to eat everything. If the child systematically eats less than the norm, his body weight does not grow well,it should be shown to a doctor. Perhaps he is unwell and needs a change in diet or general daily routine.
Often children do not eat up the food offered to them, as they get tired of acting on their own. Adults must come to their aid.
Transportation of products must also be carried out in accordance with sanitary and hygienic requirements. For each type of product, you need to have a special container or transport. This will protect the products from dust, dirt, rain. Meat should be brought in 1-3 days, depending on the existing storage conditions, in boxes upholstered in galvanized iron or duralumin sheets. Sausages are also brought in special boxes. Salted fish is delivered in barrels or boxes in original packaging. For fresh fish, closable baskets or boxes are needed. Milk, sour cream, cream are brought in special packaging or containers, dry or bulk products - in factory containers: bags or closed boxes. For the transportation of bread and bakery products, a well-closable box with shelves is used. Persons involved in the loading and unloading of products undergo regular medical examinations. They are provided with special clothing: a dressing gown, an apron, mittens. Food products entering children's institutions must be fresh and of good quality: without foreign impurities, pollution, rodent and insect infestation. This largely depends on the transportation and storage of food.
Delivered products are subject to sanitary inspection and rejection. All inspection data is recorded in a special journal. Before inspecting the products, you should familiarize yourself with the accompanying documents, from which you can obtain preliminary data on the products: the date of their release, storage conditions, and the timing of the sale. These data are especially important when receiving perishable products: meat, sausage, ham, fish, milk, etc. Products are rejected not only upon receipt at the warehouse or in the refrigerator, but also upon receiptthem from the warehouse to the kitchen.
The quality of products is usually assessed by a medical worker of a children's institution and a cook. At the slightest suspicion of the poor quality of a product, it should be separated from the rest and subjected to additional laboratory research, which is carried out by the sanitary and epidemiological station.
Meat and meat products have great nutritional value, as they contain high-grade proteins. As a rule, cattle meat (beef) is consumed; lamb, pork, goose meat, ducks in the diet of preschool children are not Recommended.
When accepting meat, attention is paid to the availability of documents that guarantee the quality of meat or meat products. Delivery of ready minced meat is not allowed. Meat products are stored in refrigerators.
Educating children about hygienic eating habits
Children are taught to wash their hands before eating, to sit properly while eating (do not lean back in a chair, do not spread their elbows I do not put them on the table), use cutlery. Preschoolers are taught to use a knife: properly cut meat, cucumbers, tomatoes. Adults grind food for younger children.
While eating, children should not rush, be distracted, play with appliances, fill their mouths with food and talk at the same time, etc. The teacher teaches them to use a napkin. Babies put on bibs before eating, for older ones they put a glass with paper napkins on the table.
Every week or once every 10 days, a medical worker monitors the fulfillment of the average daily norm for the distribution of products 1a 1 child and, if necessary, corrects nutrition for the next decade. The calculation of the main food ingredients based on the results of the cumulative statement is carried out by a nurse I once a month (calculate the energy value, the amount of proteins, fats and carbohydrates).
SANITARY AND HYGIENE REQUIREMENTS FOR DELIVERY, RECEPTION, QUALITY, CONDITIONS
STORAGE AND SALES OF FOOD PRODUCTS IN PRESCHOOL INSTITUTIONS
The delivery and storage of food products should be under the strict control of the head and medical workers of the preschool institution, since the quality of the prepared food depends on this.
Each preschool institution is provided with refrigerators. In addition, there are pantries for storing dry products such as flour, sugar, cereals, pasta, confectionery, and vegetables. Warehouses and cold rooms must be kept clean and well ventilated.
FEDERAL AGENCY FOR EDUCATION
GOU VPO "Tyumen State Oil and Gas University"
Institute of Technology
Department of Commodity Science and Food Technology
Course work
in the discipline "Organization of production and service
in catering establishments"
on the topic: "Organization of nutrition for pupils of preschool educational institutions"
(on the example of preschool educational institution No. 22 in Tobolsk)
Performed):
Student of CCI-07 group
Yuzhakova Julia
Checked:
Assistant of the Department of TTPP
Reshetnikova O.V.
Tyumen, 2010
| Introduction | 3 | |
| 1 | Analytical review | 6 |
| 1.1 | The relevance of the organization of preschool nutrition in our country and abroad | 6 |
| 2 | experimental part | 14 |
| 2.1 | The state of development of the preschool nutrition system (city, region, preschool educational institution No. 22 of Tobolsk) | 14 |
| 2.2 | Analysis of the material and technical base and organization of supply of preschool educational institution No. 22 in Tobolsk | 15 |
| 2.3 | Analysis of the product range and operational planning in the canteen of a preschool educational institution | 18 |
| 2.4 | Analysis and formation of service for pupils | 23 |
| 3 | Development of recommendations for improving the organization of nutrition for pupils of preschool educational institutions | 26 |
| Conclusion | 29 | |
| List of sources used | 30 | |
| Applications | 31 |
Introduction
Rational and nutritious nutrition of preschool children is the key to good health, normal growth and proper development of children.
The main stages in the organization of preschool nutrition:
- assessment of the state of children's health, determination of priority tasks for its preservation and strengthening;
- assessment of the diet of children in an organized team;
- study of the forms and actual conditions of catering;
- problematic analysis of the nutrition factor of children and adolescents in organized groups;
- determination of methods for managing the nutrition factor;
- organization of supervision and implementation of necessary measures to improve nutrition.
Main ways of development:
– improvement of the regulatory and methodological framework for the organization of preschool nutrition;
– targeted social and hygienic programming;
- systemic monitoring of children's nutrition;
– development of technical (technological) documentation for specialized food products intended for children;
– development of modern science-based diets;
- assistance in expanding the production of food products of increased nutritional and biological value for the nutrition of preschool children;
- increasing the effectiveness of explanatory work and hygiene education (administration, officials and specialists of facilities, as well as pupils, their parents and teaching staff of preschool educational institutions, including using the media).
With regard to the activities of the territorial departments of the bodies of Rospotrebnadzor, in order to increase the effectiveness of state sanitary and epidemiological supervision of the nutrition of children in preschool educational institutions, it is necessary:
- scientific and methodological support, including the development and implementation of guidelines for the implementation of supervision, questionnaires, effective classification of objects of supervision, the introduction of formalized forms of acts, detailed programs for sanitary and epidemiological examination, etc.;
– regular professional development of doctors.
To date, in many preschool institutions, but also in the city, a menu has not been developed that takes into account the taste priorities of children and their level of health. Weak technical equipment, low professional level of staff training and insufficient awareness of the importance of proper rational nutrition of children by parents are the main problems that face the kindergarten team and require urgent solutions.
By providing a properly organized, full-fledged balanced diet, you can largely guarantee the normal growth and development of the child's body, have a significant impact on the child's immunity, increase the efficiency and endurance of children, and create optimal conditions for their neuropsychic and mental development.
The purpose of the work: Studying the organization of the work of the preschool canteen, identifying the pros and cons, developing measures for improvement.
1. To study the material and technical base, the organization of supply and service, the assortment list of dishes of one of the preschool institutions.
2. Identify the advantages and disadvantages of the organization in work.
3.Develop measures for improvement.
1 Analytical review
1.1 The relevance of the development of preschool nutrition in Russia and abroad. Basic norms
The number of pupils in preschool children's institutions in Russia is growing every year. That is why catering in preschool educational institutions is a problem of great social significance, especially in today's difficult socio-economic situation. Therefore, the health and development of preschoolers largely depends on how well the food is organized in the preschool educational institution.
The main groups of problems that are associated with catering in many preschool institutions:
The principle of individualization of children's nutrition in preschool educational institutions has not been developed. Children come to the kindergarten group - "owls" and children - "larks", children with good and poor appetite, children with food allergies and obesity. Relevant in solving this problem is the creation of a variable menu, taking into account priorities and the level of health.
-Low professional level of personnel training and insufficient awareness of the importance of proper nutrition of children by parents. Even with good funding, excellent refrigeration and kitchen equipment, catering will depend on the level of staff training. The solution to the problem is in the course retraining of personnel in the field of nutrition of preschool children and the informatization of parents and teachers on the organization of rational proper nutrition of children in the family and preschool educational institutions.
- Weak technical equipment significantly reduces the quality of the food being prepared. Equipping the catering unit with universal drives, special devices through the search for extra-budgetary allocations is a solution to this problem.
- Not using information technology, special computer programs for auditing nutrition, creating a balanced menu layout and assessing the quality of nutrition. While such computer programs exist in the Russian Federation, they are not used in our city. To date, the solution to the problem is possible only by developing our own information computer comparative database.
With a large number of regulatory legal acts in the field of nutrition of the population, only recently has attention begun to be paid to the organization of nutrition for preschoolers. Thus, the main directions of the state policy in the field of healthy nutrition of the population are - full, high-quality nutrition of children; balance and rationality of nutrition; education of the population on the principles of healthy eating.
For the speedy and effective reorganization of the system of preschool and school meals, organizers at the regional and local levels need to:
- be guided by newly issued regulatory documents;
- inform the administration and teachers of educational institutions, parents, food suppliers about the introduction of new standards;
– develop and approve plans for the implementation of the requirements of new regulatory documents;
– hold meetings and seminars on this issue with responsible specialists and other employees;
- when planning production control, provide for laboratory studies of food products used in the nutrition of students and pupils of educational institutions, according to the main indicators of nutritional value included in the new regulatory documents.
In 2008, the Chief State Sanitary Doctor of the Russian Federation adopted a number of standards governing the hygienic requirements for catering for children in preschool educational institutions:
According to these standards, in the preschool educational institution it is necessary to provide for a food unit operating on raw materials or semi-finished products. The catering unit is located on the first floor.
It is not necessary to place production and storage facilities for the storage of food products (dry, loose) in basements and semi-basements.
In the premises of the catering unit, equipment operating on electricity is installed. Technological equipment is located so as to ensure free access to it and compliance with safety regulations.
All rooms are cleaned twice a day with a wet method using detergents. Cleaning of premises is carried out with open transoms or windows. Particularly thorough cleaning of frequently polluted surfaces (door handles, cabinets, window sills, switches, hard furniture, etc.) and places where dust accumulates (floors near baseboards and under furniture, radiators, lighting fittings, ventilation grilles, etc.).
All catering workers are daily examined by a nurse for cuts, abrasions, pustular diseases on the skin and are questioned for the presence of catarrhal phenomena of the upper respiratory tract with an examination of the pharynx, with a mark in the journal of the established sample.
Catering staff should not wear rings, earrings, stab overalls with pins during work, eat and smoke at the workplace.
For PEI staff, at least 3 sets of sanitary clothing should be provided.
The requirements for the device, equipment, maintenance of the catering unit must comply with the sanitary rules and regulations for public catering organizations, the production and handling of food products and food raw materials in them, as well as standard instructions for labor protection when working in catering units.
Technological equipment, inventory, utensils, containers are made from materials that have a sanitary and epidemiological certificate of compliance with sanitary rules, and are marked for raw and finished products. During the operation of technological equipment, the possibility of contact between raw and ready-to-eat products should be excluded.
Cooking cauldrons, after being freed from food residues, are washed with hot water not lower than 40 ° C with the addition of detergents, rinsed with hot water using a hose with a shower head and dried upside down on lattice shelves, racks. Clean kitchen utensils are stored on racks at a height of at least 0.5 m from the floor.
Cutting boards and small wooden utensils: spatulas, stirrers, etc. - after washing in the first bath with hot water (50 ° C) with the addition of detergents, rinse with hot water with a temperature of at least 65 ° C in the second bath, pour over with boiling water, and then dried on metal lattice racks.
Metal inventory after washing is calcined in the oven; after use, meat grinders are disassembled, washed, doused with boiling water and dried thoroughly.
Tableware and tea utensils are allocated for each group. It can be made of earthenware, porcelain (plates, saucers, cups), and cutlery (spoons, forks, knives) - stainless steel. It is not allowed to use dishes with chipped edges, cracks, chips, deformed, damaged enamel, plastic and aluminum cutlery.
The number of simultaneously used tableware and cutlery must correspond to the list of children in the group. Staff should have separate tableware.
Work tables in the catering unit and tables in the group after each meal are washed with hot water and detergents with special rags.
Washcloths, brushes for washing dishes, rags for wiping tables in case of a complicated epidemiological situation are boiled for 15 minutes in water with the addition of soda ash or soaked in a disinfectant solution, then washed at the end of the day with detergent, rinsed, dried and stored in a special labeled container.
Cleaning is carried out daily in the premises of the catering unit: mopping, removing dust and cobwebs, wiping radiators, window sills; weekly, with the use of detergents, walls, lighting fittings are washed, windows are cleaned from dust and soot, etc. Once a month, it is necessary to carry out a general cleaning followed by disinfection of all premises, equipment and inventory.
Nutrition should provide the growing body of children with energy and basic nutrients. When organizing nutrition, age-related physiological norms of the daily need for basic nutrients should be observed.
In the daily diet, a caloric deviation of ± 5% is allowed. In a preschool with a round-the-clock stay, 1 hour before a night's sleep, it is recommended to give children a glass of milk or a fermented milk product.
For groups of short-term stay of children in a preschool educational institution (3-4 hours), a one-time meal is organized (second breakfast, lunch or afternoon snack), depending on the time the group works (first or second half of the day), while the diet should provide at least 15-25 % daily requirement for nutrients and energy.
Each institution should have a sample 10-day or 2-week menu based on physiological nutrient requirements and nutritional norms. A sample menu should be agreed with the institutions of the State Sanitary and Epidemiological Supervision.
Products such as bread, cereals, milk, meat, butter and vegetable oil, sugar, vegetables are included in the menu daily, and other products (cottage cheese, cheese, eggs) 2-3 times a week. Within a decade, the child must receive the full amount of products in the calculation of the established norms.
When compiling the menu, national and territorial peculiarities of the nutrition of the population and the state of health of children should be taken into account. In the absence of any products, it is allowed to replace them with products of equal composition in accordance with the product replacement table.
In winter and spring, in the absence of fresh vegetables and fruits, it is recommended to include juices, freshly frozen vegetables and fruits in the menu, subject to the terms of their implementation. For the prevention of vitamin and micronutrient deficiencies, as prescribed by a pediatrician (nutritionist), it is allowed to use biologically active food supplements (BAA) that have a sanitary and epidemiological conclusion, registered in the Federal Register of the Ministry of Health of Russia and intended for use in the nutrition of toddlers and preschool children.
In order to prevent hypovitaminosis, artificial fortification of cold drinks (compote, etc.) is carried out with ascorbic acid (for children 1-3 years old - 35 mg, 3-6 years old - 50 mg per 1 serving). It is possible to use the Golden Ball multivitamin drink (15 g per 1 glass of water) or multivitamin preparations (1 tablet per day during or after meals).
Ascorbic acid is introduced into the compote after it has been cooled to a temperature not exceeding 15°C (before sale).
To ensure the continuity of nutrition, parents are informed about the assortment of the child's nutrition by posting the daily menu during his stay in the preschool educational institution.
Particularly perishable foodstuffs are stored in refrigerators or refrigerators at a temperature of +2 - +6°C and in accordance with the requirements of the current sanitary regulations. Thermometers are installed to control the temperature in refrigerators and refrigerated chambers. If there is one cold store, the places for storing meat, fish and dairy products must be strictly delimited, with the obligatory arrangement of special shelves that can be easily washed and processed.
In the nutrition of children in preschool educational institutions, it is strictly forbidden to use: mushrooms, flask (barrel) milk without boiling, flask cottage cheese and sour cream, canned green peas without heat treatment, blood and liver sausages, eggs and meat of waterfowl, fish, meat that has not passed veterinary control , canned home-made products in hermetic packaging; canned food in jars with leakage, bombed, with rust, deformed, without labels; cereals, flour, dried fruits contaminated with various impurities and infected with granary pests; vegetables and fruits with mold and signs of rot.
A drinking regime should be organized in the preschool educational institution to ensure the safety of the quality of drinking water, which must meet the requirements of sanitary rules.
According to these requirements, the organization of the work of the dining room in the preschool educational institution should be built. Compliance with these regulations is checked by the commissions of the SES and Rospotrebnadzor.
Catering in preschool institutions in Europe and Asia is not as strictly regulated as in Russia. They do not have laws that unite all the rules for catering for schoolchildren and preschoolers, and there are no organizations that check their compliance. So, in many preschool institutions in Europe and America, children's food is not organized. Children bring breakfast with them and leave the preschool at 11.30 and have lunch at home. Some have a hot lunch.
2 Experimental
2.1 The development system of the preschool nutrition system in the Tyumen region and the city of Tobolsk
There are about 250 kindergartens in the Tyumen region (excluding Khanty-Mansi Autonomous Okrug and YaNAO). About 50 companies work on the tender system of supply. Many firms participate in the tender for the right to supply these kindergartens. The remaining PEIs independently conclude contracts with suppliers.
The observance of the correct organization of the work of the canteens of the preschool educational institution is monitored by the SES and the Department of Education of the Tyumen Region.
Over the past two years, there have been no special violations in the organization of nutrition in preschool institutions. Several violations were registered in the arrangement of equipment in catering units, the lack of some important components in the nutrition of children.
The institution under consideration is "Kindergarten of combined type No. 22" in Tobolsk. Head: Egamova Farida Salikhovna. Storekeeper-Popova Svetlana Alexandrovna. Address: Tyumen region, Tobolsk, Sumkino village, Zavodskaya street, 1. The number of pupils is 230. Opening hours: 8.00-18.00. Day off: Saturday, Sunday. Contingent: children from 1.5-7 years.
2.2 Analysis of the material and technical base and organization of the supply of preschool canteens
Material base. Children are fed at the expense of compensation of parental fees for the child's stay in kindergarten. A register is compiled for each group, all compensations are summarized. After that, an application is made to the education committee. The Education Committee of the Tobolsk city administration reviews this application and finances these compensations. They are transferred to the current account of the DOW. It is this financing that helps pay the bills of supplier firms for the products provided (see Appendix A)
The average amount of support for one child is 2230 rubles per month. Of these, 1470 rubles are spent on catering. Which means 70 rubles a day.
Technical base of the dining room preschool educational institution. It consists of a catering facility and equipment located in it, a pantry room and the organization of places for feeding children in groups.
The catering unit of the canteen of preschool educational institution No. 22 is a procurement and pre-cooking enterprise. Therefore, there are several necessary workshops there. Cold, hot, meat and fish, vegetable. As well as washing containers (except for tableware) and a pantry.
The workshops are supplied with the necessary equipment, which is replaced approximately every 5-7 years. At the moment, the equipment has been partially replaced with a new one, the service life of the rest will expire in a few years. All technical passports are available in the accounting department of the organization.
In the pantry, all products are stored on racks and pedestals, in accordance with the requirements of GOST.
The following requirements are imposed on the organization and food supply of the enterprise: providing a wide range of goods in sufficient quantity and proper quality throughout the year; timeliness and rhythm of goods delivery; the optimal choice of suppliers and the timely conclusion of contracts with them for the supply of goods.
For the efficient and rhythmic work of the enterprise, it is necessary to organize the delivery of goods from different sources. One of the sources are enterprises producing food products of various forms of ownership: state enterprises, joint-stock companies, associations, private firms that manufacture food products.
A large contribution to the organization of food supply is made by agricultural producers: collective farms, state farms, farms, and private traders.
Acceptance of goods in a catering enterprise is an important part of the technological process. Acceptance is carried out in two stages.
Products are received in quantity and quality. The first stage is preliminary. Acceptance of products by quantity is carried out according to waybills, invoices, by recalculating containers, weighing. If the goods arrived in good packaging, in addition to checking the gross weight, the company has the right to require opening the container and checking the net weight. The second stage is final acceptance. The net weight and the number of trade units are checked simultaneously with the opening of the container. The tare weight is checked simultaneously with the acceptance of the goods.
If a shortage is detected, a unilateral act is drawn up on the identified shortage, this product is stored separately, its safety is ensured and the supplier is called. After the final acceptance, an act is drawn up in 3 copies.
Simultaneously with the acceptance of goods by quantity, the goods are also accepted by quality.
Acceptance of goods by quality is carried out organoleptically (by appearance, color, smell, taste). At the same time, compliance with standards, TU is checked. Certificates or certificates of quality are attached to transport documents.
The organization of contractual relations with suppliers in preschool educational institution No. 22 is carried out by the deputy. director of ACH. The storekeeper makes an application and the deputy. Director sends it to suppliers. Products are shipped daily. Firms providing their services to preschool educational institution No. 22: "Golden Meadows" - dairy products, "Ash-agro" - meat products, "Ekvator" - vegetables, fruits, "Radonezh" - cereals, pasta. (Appendix B)
Shipment of goods is carried out on the basis of waybills. The storekeeper is engaged in the arrival of products. After processing, documents (invoices and invoices) are sent to the accounting department.
2.3 Analysis of the product range and operational planning in preschool canteens
The operational planning of the production of the canteen of the preschool educational institution includes the following elements:
1. Drawing up a planned menu for the week, on its basis, develop a menu plan that reflects the daily production program of the enterprise; preparation and approval of the menu;
2. Calculation of the need for products for the preparation of dishes provided for by the menu plan, and drawing up requirements for raw materials;
3. Registration of the requirements of the invoice for the release of products from the pantry at the production site and the receipt of raw materials;
4. Distribution of raw materials between workshops and determination of tasks for chefs in accordance with the menu plan.
The planned menu of kindergarten No. 22 is compiled for a week. It is compiled jointly by the cook, storekeeper and medical worker of the kindergarten in the form No. 299.
When compiling the menu, kitchen workers in kindergarten take into account:
1. Daily set of products
2. Portion size
3.Norms of interchangeability of products in the preparation of dishes.
4. Norms of losses during cold and heat treatment.
5. Data on the chemical composition of products and dishes.
The menu presents a wide variety of dishes, their repetitions are excluded, products with increased nutritional and biological value are widely used, which allows you to adjust the nutritional value of the diet, to form healthy eating habits in children, the right taste preferences.
The menu includes 3 meals: breakfast, lunch, afternoon snack
| Menu for children from 1.5 to 3 years | |
| Breakfast | |
| Fresh fruits and berries | Fresh fruits and berries |
| Natural omelette with cheese (150 gr) | Natural omelette with cheese(200g) |
| Vitaminized coffee drink (100g) | Vitaminized coffee drink |
| Butter (20g) | Butter (20g) |
| Dinner | |
| Fresh vegetable salad with vegetable oil(100g) | |
| potato soup with pasta in poultry broth (150g) |
potato soup with pasta in poultry broth (200g) |
| Boiled bird (70g) | Boiled bird (70g) |
| Boiled rice with vegetables (80g) | Boiled rice with vegetables (100g) |
| Tomato sauce with butter (20g) | |
| Fresh fruit compote (100g) | Fresh fruit compote (150g) |
| afternoon tea | |
| Cottage cheese casserole (150g) | Cottage cheese casserole (150g) |
| Tea | Tea |
| Apple | Apple |
| Wheat bread from flour 1s Drinking water for children for the whole day |
|
The main stage of operational planning is the preparation of a menu plan. The menu plan is drawn up by the storekeeper, cook and medical worker on the eve of the planned day (no later than 15:00) and approved by the head of the institution.
It contains the names, numbers of recipes and the number of dishes, indicating the timing of preparation.
The main factors to consider when compiling the menu include: the approximate range of products recommended for feeding preschool children, depending on the type and type of diet provided, the availability of raw materials and its seasonality.
In kindergarten, the volume of dishes offered to the child is normalized. The amount of food is calculated taking into account the age of the preschooler. Thus, the daily consumption of products in grams for children ranges from 1000 g to 1700 g. The volumes of dishes offered for each feeding are also strictly observed.
Another indispensable condition when compiling the menu is to take into account the requirements of the sanitary and epidemiological service regarding prohibited foods and dishes, such as sausages, smoked meats.
The head of the children's institution, being responsible for the entire organization of its work in the institution, is also responsible for the proper organization of the nutrition of children. The Deputy Director for AHS supervises the work of business workers to ensure timely preparation of applications for the required number of products for a week, month, quarter, year. He monitors the composition of the products received, the delivery of products, compliance with the rules for their storage and use. The head of the institution is engaged in the organization of work at the catering unit, the correct preparation of menu layouts, compliance with sanitary and hygienic requirements in the preparation and distribution of food, and periodically checks the organization of meals in groups.
The doctor, the nurse, together with the head of the preschool educational institution, control the work of the catering unit, checking its sanitary condition, the quality of food preparation, the yield of dishes, and the fulfillment of natural norms.
Monitoring compliance with natural nutritional standards is carried out by checking applications drawn up by the manager and storekeeper, compliance with their approved nutritional standards for children in preschool educational institutions. Monitoring the correct state of the menu layouts, as well as conducting periodic calculations of the chemical composition and caloric content of children's nutrition, is carried out once a month separately for toddlers and preschool children (for the entire month or for any ten days in a row, each month) according to the accumulative statement. To calculate nutrition, official tables of the chemical composition of food products are used. At the same time, it is important to take into account the loss of nutrients during the culinary processing of products. The obtained data on the content of proteins, fats and carbohydrates in the diets of children, as well as the total caloric content of the diet, are compared with data on the chemical composition of the diets of children in preschools of various types and the physiological needs of children of this age in basic nutrients and energy.
If significant deviations from the norm are revealed during nutrition calculations, then the nurse takes prompt measures (makes the necessary correction when compiling menu layouts, achieving the necessary content of full-fledged products in them and compliance of chemical diets with current standards). This must be confirmed by power calculations.
The correctness of the laying of the main products (butter, meat, fish, etc.) is established by the control weighing of the products allocated for the preparation of this dish, and comparing the data obtained with the data of the layout menu.
It is necessary to pay attention to the correspondence of the volumes of prepared food to the volume of single servings and the number of children, avoiding the preparation of excess amounts of food, which reduces its calorie content, and also leads to a sick amount of food leftovers.
For the convenience of monitoring the output of dishes at the catering unit, you should have tables of food waste during cold cooking, tables of output and moisture standards for cereals of various consistencies, and tables of output of meat, fish and vegetable dishes during heat treatment.
Control over the quality of cooking consists in organoleptic evaluation.
After receiving the products from the storekeeper, according to the application-consignment note, the products are redistributed among the shops, where, according to the menu plan, dishes are prepared.
2.4 Analysis and formation of service for pupils.
In preschool educational institution No. 22, a 3-time meal plan with a packed afternoon snack is organized, in accordance with paragraph 2.10.15 of SanPin 2.4.1.1249-03. According to the results of work for 9 months of 2009, nutritional norms per child were fulfilled by 100% or more for all main types of products: flour, bakery products, meat and dairy products, cereals and pasta, cottage cheese, sour cream, potatoes, butter, butter vegetable, egg, sugar, yeast, fish, fresh vegetables and dried fruits.
Every ten days, medical workers of kindergartens monitor the implementation of the average daily norm of food distribution per child, and, if necessary, nutrition correction is carried out in the preschool educational institution in the next decade. The calculation of the main food ingredients: the amount of proteins, fats, carbohydrates and calories is carried out once a month based on the results of the cumulative statement. The average calorie content for 9 months of the current year is 2078 kcal for kindergarten, 1702 kcal for nurseries (net), which corresponds to the norm.
In order to prevent hypovitaminosis in children, artificial fortification of third courses with ascorbic acid is carried out year-round, and children receive multivitamin preparations (Revit, Undevit, etc.).
For the prevention of iodine-deficiency conditions in children, only iodized common salt is used in food preparation, which meets the requirements of state standards, as evidenced by laboratory studies of salt for iodine content during state control. For the same purpose, bread enriched with iodized protein is included in the diet of children.
To ensure the continuity of nutrition, parents can receive daily information about the range of dishes. For parents, a menu is posted indicating the volume of servings and the cost of feeding the child per day. This allows parents not to plan at home the preparation of the dishes that the child received in preschool, as well as timely inform the kindergarten staff about food allergies or food intolerances in order to make an appropriate replacement.
Particular attention is paid to children with food allergies and atopic dermatitis. For them, dishes are prepared separately according to the doctor's recommendations. To do this, parents of pupils of kindergarten No. 22 must bring a certificate from an allergist. After that, an individual menu for the child or a product replacement for the same child is compiled. Thus, 224 pupils are provided with food every day.
Control over the organization of nutrition of children in groups is carried out by medical workers during visits to groups (daily rounds at different times). At the same time, attention is drawn to the observance of the diet, bringing food to children (if necessary, portions taken from the table are weighed), and the organization of feeding children. During meals, a calm atmosphere should be created in the group, without noise, loud conversations, distractions. It is important to monitor the aesthetics of food, table setting, instilling hygiene skills in children.
The control of the sanitary and epidemiological service over the proper organization of nutrition for children in the conditions of a preschool team consists in conducting periodic inspections of the implementation of the Sanitary Rules for the Design and Maintenance of Preschool Institutions, which contain specific requirements for the arrangement and equipment of a food unit, storage and processing of food, food preparation, and the quality of children's nutrition. , prevention of intestinal diseases and food poisoning, compliance with the sanitary and anti-epidemic regime, personal hygiene of personnel, etc.
Children are fed in groups, where tables and chairs are installed in a specially designated area. Assistant educators receive dishes at the distribution, in the kitchen and deliver them to the group room. Each assistant receives dishes at a certain time with a difference of 3-5 minutes. The kitchen (catering unit) is located in the preschool educational institution on the first floor.
Children are fed according to the following scheme. While the children are setting the tables (arranging bread bins and cutlery), the teacher's assistant receives the necessary dishes. Then, with the help of a teacher (in the senior and preparatory groups, with the help of children), he pours soup, porridge, tea, etc. And only then the children wash their hands in a specially designated room and sit down at the tables.
Dishes intended for children are located in the group's premises in a specially designated room. After eating, the children take the dishes to this room, where the teacher's assistant cleans them. Pots and other containers are returned for distribution.
Meals for children in groups are allowed by the SES authorities. The menu for each day is posted on the information stand of the group.
meals for pupils
The main problems in catering in preschool educational institution No. 22 in Tobolsk are:
- Lack of nutrition of fruits (in winter) and dairy products, and, accordingly, the necessary supply of nutrients for children.
- Lack of space for the competent organization of the catering process.
– Some monotony of the menu.
- Material base.
To improve the material base of preschool educational institution No. 22, the main step will be to find alternative means of replenishing the budget. And accordingly, this source of funds will help improve the technical base of the preschool educational institution. One way out of this situation may be a decision to increase the payment for food for children in kindergartens. In some cases, it will be correct and rational, but in most cases it will cause a wave of protest from the parents. The optimal solution for finding alternative means are: sponsorship, grants from the municipal government, tenders for supplying preschool educational institutions with the necessary food, grants from the city and region administrations. All these solutions are economically and socially effective to some extent. Let's consider them separately.
1. Sponsorship. Difficult, but real. Pluses: receiving a certain amount of funds necessary for the operation of the enterprise. Cons: it is almost impossible for a kindergarten to provide “return assistance” to sponsors (advertising). Another disadvantage is the limited number of firms willing to provide sponsorship. Conclusion: cost-effective within the framework of one sponsorship contribution for certain needs. Socially disadvantageous.
2. Development of projects to obtain the necessary funds. The degree of difficulty is the same. Pros: getting the amount for the necessary needs. Complexity is the development of a project that is important from all points of view. both socially and economically significant. With regard to preschool educational institutions, this can be the development of educational projects and the development of improvements in preschool nutrition in a qualitatively new aspect.
3. System of tenders for providing canteens of preschool educational institutions with the necessary products. This system is poorly developed in the Tyumen region. That is why, in order for the preschool educational institution to qualify for participation in this system, the administration of the preschool educational institution must apply to the authorities of the city, district or region with a corresponding request. Pros: constant supply of necessary products. Cons: high level of competition.
The solution to the problem associated with a lack of nutrients in the diet of children or the monotony of the menu should be the development of a qualitatively new menu, in compliance with all the rules and norms of nutrition for preschoolers. In this case, the financial cost of food can become a big problem. Then the administration of the preschool educational institution will have to solve problems with the material base.
Another problem is the lack of space for optimal catering. As mentioned earlier, meals for preschoolers take place in group rooms. That is why most of the territory is occupied by tables. And this is inconvenient, according to parents and the children themselves. Not enough space for outdoor games. That is why it is necessary to expand the territory of the groups (which is not yet possible) or transfer the territory of the dining room to a separate room (which is also impossible). Accordingly, the only solution to the problem at the moment will be a competent redevelopment (rearrangement) in the group's premises.
Conclusion
Most canteens at preschool educational institutions have a weak material and technical base. Due to the lack of funds in the budget of the preschool educational institution, the quality of food, its organization and technical equipment of canteens suffer. At the same time, the parents of pupils of preschool educational institutions say that kindergarten fees are too high. Thus, the competent decision here is the work of the state and municipal authorities to increase the financing of the budget of preschool educational institutions. And accordingly all other problems will be solved.
For the optimal organization of baby food, the coordinated work of the administrative, production and teaching staff of the preschool educational institution is necessary. Because if any problem arises, it must be addressed at all levels.
In this work, the material and technical base, organization of supply and organization of services in the dining room of preschool educational institution No. 22 were studied. The main problem identified in the analysis is the state of the material and technical base. Recommendations for a possible solution to this problem are indicated above.
List of sources used
1. Anosova M. M., Kucher L. S. Organization of production at public catering enterprises - M .; Economics, 1985.
2. GOST - R 50763-95 “Public catering. Culinary products sold to the population.
3. Methodological recommendations "Control over the organization of nutrition for children in preschool institutions" (approved by the USSR Ministry of Health on March 13, 1987 NN 4265-87, 11-4 / 6-33)
4.Radchenko L.A. Organization of production at catering establishments. - Ed. 7th, add. and reworked. - Rostov n / a: Phoenix, 2007. - 373 p.
5.SanPiN 2.4.1.2660-10 "Sanitary and epidemiological requirements for the device, content and organization of the work regime in preschool organizations" ""
6. Methodological recommendations "Control over the organization of nutrition of children in preschool institutions" (approved by the Ministry of Health of the USSR on March 13, 1987 NN 4265-87, 11-4 / 6-33)
7. http://www.det-sad.com
8. http://detskiysad.wordpress.com/
9.http://menobr.ru .
An article about nutrition in preschool. A.V. Mosov,
deputy head of the department for supervision of the conditions of education and training of the territorial department of Rospotrebnadzor for the city of Moscow, researcher at the Research Institute for Hygiene and Health Protection of Children and Adolescents of the National Center for Health and Human Development of the Russian Academy of Medical Sciences.
Essay
Catering in preschool institutions
Introduction
Among the activities aimed at improving the health of children attending preschool institutions, one of the first places is occupied by rational nutrition. The physical development of children, their performance, the state of immunological reactivity, and the level of morbidity largely depend on how clearly and correctly nutrition is built in a preschool institution.
rational nutrition preschool immunological
1. Building nutrition in a preschool educational institution
Meals in preschool institutions should be built depending on the age, length of stay of children in the institution, and their state of health. Most of the children are in the institution from 9 am to 12 pm, however, some children attend groups with round-the-clock stay, and their meals during the week are fully provided by the preschool institution. There are sanatorium pre-school institutions for children with tuberculosis intoxication, small and subsiding forms of tuberculosis, where nutrition plays a leading role in organizing medical and health-improving work. In recent years, groups for frequently ill children, for whom proper nutrition is also of no small importance, have been widely organized in preschool institutions.
Due to the different needs of children under 3 years of age and older for essential nutrients and energy, the food sets recommended for preschool institutions are built taking into account this age division. For sanatorium preschool institutions, special sets of products have been developed to provide weakened children with the necessary nutrients. According to the current situation, nurseries and nursery groups of nursery-kindergartens should accept children from the age of two months. When organizing the nutrition of children in the first year of life, it is necessary to strive to preserve breastfeeding as much as possible, to introduce juices, vitamins, and various types of complementary foods into the child’s diet in a timely manner; in case of a lack of breast milk, provide the child with the most rational mixed or artificial feeding, take into account the individual characteristics of the child, his state of health, systematically monitor the compliance of the diet with his physiological needs for basic nutrients.
Each child of the first year of life should be assigned individual nutrition, determining the required number of feedings, the amount of food, its composition. At least once a month, and if necessary more often, the chemical composition of food should be calculated, the amount of proteins, fats, carbohydrates actually received by the child per 1 kg of body weight should be determined, and an appropriate correction should be made. For this purpose, in breast groups, for each child under the age of 9 months, nutrition records should be kept, in which the doctor writes down the prescribed food, and the teacher notes the amount of food actually received by the child for each feeding.
Children aged 1-3 years receive nutrition in accordance with the age capabilities of the digestive system. Single and daily amounts of food should correspond to the recommended values for children of this age. Culinary processing of food should be gentle, without the use of spicy and fried foods.
For children from 1 to 1.5 years old, it is desirable to have a separate menu that provides for appropriate chemical and mechanical processing, which uses pureed, mashed, steamed dishes.
When compiling menu layouts, one should take into account the daily set of products necessary for children of different age groups with different lengths of stay in the institution, the number of children, the volume of each dish, as well as the cost of the daily ration. It is recommended to draw up a 10-day menu, which allows you to achieve a sufficient variety of dishes. When compiling a promising menu, the daily amount of food should be multiplied by 10 days, and then distributed over separate days, taking into account nutritional value and calorie content. To compile an equivalent menu, it is convenient to use a card index of dishes, which indicates the set and quantity of products, portion yield, chemical composition, and the cost of each individual dish. In the absence of any products, you can easily replace one dish with another that is equal in nutritional value.
Children who are in a preschool institution for 9-10.5 hours receive three meals a day, providing 75-80% of the daily diet. At the same time, breakfast should be 25% of the daily calorie content, lunch - 35-40%, afternoon snack - 15-20%. Children who are in a preschool for 12 hours should receive four meals a day. In this case, the calorie content of an afternoon snack does not exceed 10-12%, and the calorie content of dinner is 20-25%. In some preschool institutions, when children stay for 12 hours, three meals a day are practiced, since parents take many children home a little earlier, and they do not have time to have dinner at the institution. In this case, the afternoon snack is made more high-calorie (up to 25-30% of the daily calorie content). With a 24-hour stay in a preschool institution, children receive four meals a day and, in addition to an afternoon snack, fruits.
In the menu of children, it is necessary to widely include salads from raw vegetables (children under 2 years old in a pureed form), fresh herbs, fruits (daily), as third courses, give fresh or canned juices and fruit purees for baby food. It is desirable that children receive two vegetable dishes and only one cereal during the day. For the second course, it is recommended to prepare combined side dishes from a set of various vegetables.
2. Meal time in preschool
In a preschool institution, it is necessary to strictly observe the diet, to avoid deviations from the established hours of eating by more than 10-15 minutes, which largely depends on the accurate work of the catering department.
It is very important to correctly build a diet for children in the younger group, where children with one and two daytime sleep can be brought up. In this case, life in the group should be structured so that the feeding hours of these subgroups do not coincide.
In the proper organization of nutrition for children, especially young children, the situation in the group is of great importance. Children must be provided with appropriate utensils; comfortable to sit at the table. Dishes should be served nicely, not too hot, but not cold either. Children should be taught to be clean and tidy at the table. Educators should be calm, not rush the children. When feeding children, one should follow the sequence of processes, do not force children to sit at the table for a long time waiting for the next dishes. Children who have finished eating can leave the table and play quietly. Those who do not know how to eat well on their own need to be supplemented. However, children with poor appetite should not be force-fed. They can be offered a small amount of water, berry or fruit juice during meals to wash down solid food. In some cases, these children can be given a second meal first, so that they eat more nutritious, protein-rich food first, and then give some soup. In no case should children be distracted while eating with toys, reading fairy tales, etc.
3. Continuity of nutrition in preschool and at home
For the proper organization of the nutrition of children in a preschool institution, it is necessary to take care of the continuity between nutrition in the institution and at home, to ensure that the child's home diet becomes an addition to the nursery. For this purpose, recommendations for parents on the nutrition of children in the evening, on weekends and holidays should be posted in children's groups. At the same time, specific advice is given on the composition of home dinners, taking into account what foods the children received during the day. It is rational to build meals on weekends and holidays for young children in such a way that it does not differ too much from meals in a preschool institution, since children of this age are quite conservative in their habits.
In the summer, especially when going to the country, the life of children is associated with increased energy consumption due to increased physical activity, long walks, feasible work, etc. In this regard, the caloric intake in the summer period should be increased by about 10 - 15%. This is achieved by increasing the amount of milk and dairy products, mainly due to fermented milk drinks, as well as vegetables and fruits. In the summer, fresh herbs should be widely included in the diet of children - dill, parsley, lettuce, green onions, garlic, sorrel. Fresh vegetables and herbs make dishes not only richer in vitamins, but also give them an attractive appearance and a pleasant taste, which is especially important in hot weather, when children may lose their appetite. Given the latter circumstance, in the summer it is recommended to change the diet, replacing lunch with a second breakfast (at the expense of an afternoon snack). At the same time, lunch is postponed to a later time, after daytime sleep. Such a diet in the summer is especially rational in the republics of Central Asia, Transcaucasia, where the air temperature is especially high at noon.
In summer, children's need for fluid increases significantly. Therefore, the group should always have a supply of fresh boiled water or rosehip infusion. Drinking should be offered to children after returning from a walk, before water procedures, on especially hot days, you can give a drink before eating. During walks, especially long excursions, children should also be provided with some kind of drink. To this end, educators, going on an excursion, should take with them a supply of boiled water and cups according to the number of children.
4. Catering in sanatoriums
The organization of nutrition for children in sanatorium preschool institutions (groups) has some peculiarities. An additional amount of food included in the set for preschool institutions of this type makes it possible to significantly diversify the menu, introduce additional dishes into it, expand the range of vegetable dishes, widely include seasonal vegetables, including fresh herbs, in children's diets. Vegetables are best used raw for salads, which can be given not only for lunch, but also for breakfast and dinner. Fruits and berries, the number of which is also increased, can be given fresh or in the form of juices, mousses, jelly, adding to lunch as a dessert, as well as for an afternoon snack or dinner.
In connection with the increase in the amount of dairy products in sanatorium institutions (groups), it is recommended to increase the number of meals by prescribing a glass of milk, kefir or any other fermented milk drink before going to bed. Cottage cheese for these institutions can be obtained at dairy kitchens, which will allow it to be given to children without heat treatment for breakfast or afternoon tea. At the same time, it should be emphasized that cottage cheese obtained from food bases must necessarily be subjected to heat treatment. It can be used to make casseroles, puddings, cheesecakes, etc.
5. Drawing up a menu for children with health problems
In preschool institutions, a certain part of the children have some deviations in the state of health (allergic mood, chronic diseases of the liver and biliary tract, excess or underweight, etc.). The nutrition of such children is built individually, taking into account the existing pathology.
Great attention also requires the organization of nutrition for newly admitted children, as well as children who have returned after an illness. In some cases, these children, as well as children with health problems, require the appointment of individual nutrition, taking into account their level of development, health status and existing skills.
For sufficient provision of children with vitamins in preschool institutions, year-round C-vitaminization of food is provided. The first or third courses are usually fortified (at the rate of 35 mg for each child under the age of 3), vitamins are dissolved in a small amount of the liquid part of the dish and poured into a cauldron removed from the fire. A special magazine on C-vitaminization of food is kept at the catering unit of a preschool institution. A nurse or other employee of the institution in whose presence C-fortification of food is performed daily notes in it the name of the fortified dish, the number of servings, the total amount of ascorbic acid administered, the time of fortification. C-vitaminization of nutrition in children's institutions should be carried out regularly, without interruptions even during the summer-autumn period, when food products are richer in vitamins.
As scientific studies conducted in recent years have shown [Spirichev V.B., 1984; Ladodo K.S., Spirichev V.B., 1986; By Thi Dyk Tho et al., 1987], even with properly organized nutrition of children, their need for vitamins is insufficiently satisfied, including in the summer-autumn period. This gave grounds to propose additional multivitaminization of children in preschool institutions using multivitamin preparations (“Gexavit”). Additional multivitaminization is primarily recommended for children with unsatisfactory somatic status (lagging behind in physical development, often ill, with reduced appetite), as well as children brought up in round-the-clock groups who have a significant deficiency of vitamins C, group B, PP, A. B during the period of spread of acute respiratory diseases, additional multivitamination is recommended for all children. Multivitaminization should be carried out for a long time - at least 4 months (mainly in the winter-spring period).
It is recommended to start multivitaminization of children with a favorable epidemiological situation from the end of November - early December, with an influenza epidemic, an outbreak of acute respiratory viral infections - from the moment the threat of the spread of diseases arises (from September-October). Multivitamin preparations ("Hexavit") are given to children during breakfast or lunch every other day (Monday, Wednesday, Friday) 1 tablet each. The duration of taking the drugs is at least 4 months. With indications (seasonal rise in respiratory diseases), multivitaminization can be extended for 1-2 months. When carrying out additional multivitaminization of children, C-vitaminization of nutrition does not stop.
Conclusion
The organization of baby food is a complex, but at the same time an important point in the development of the child. Since it can both prevent and treat many nutritional diseases and other types of diseases.
When catering, a complex of various factors should be taken into account, such as:
·Age
· Geographical position
· Individual tolerance
· The relationship of food in preschool and food at home
And also a number of other equally important factors, since proper nutrition must fully meet the individual requirements of the child's body.
Bibliography
1. Tamova M.Yu., Zaiko G.M., Shamkova N.T., Zlobina N.V. Exemplary Shamkova N.T., Zaiko G.M., Podloznaya V.I., Tamova M.Yu.
2. Scientific and practical foundations of catering for students in educational institutions / Textbook. Krasnodar: KubGTU Publishing House, Publishing House-South LLC, 2007. 208 shifts for catering for children in preschool educational institutions / Monograph. Krasnodar, 2009. 136 p.
3. Journal "Medical care and catering in preschool educational institutions" Article: Technological maps of first course recipes
4. Journal "Medical care and catering in preschool educational institutions" Article Guidelines for heads of educational institutions implementing a preschool education program to monitor the provision of comprehensive catering services
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