Features of nutrition of schoolchildren and students

Abstract

Food hygiene includes various aspects, including the metabolic and energy composition of the diet, microbiological safety, gender and age compliance. The study of the diet in educational institutions shows certain deviations from the norm. Nutritional status disorders are noted among students, manifested in deficiency or excess body weight, vitamin deficiency, decrease or excess intake of micro- and macronutrients. Lack of hot food, preference for fast food, eating disorders, excess calories, abuse of energy drinks can lead to disorders of the gastrointestinal tract, insomnia, endocrine diseases. Microbial contamination of food leads to food infections. The aim is to study the diet of students and students, as well as methods to improve food safety based on data from available scientific literature. An audit of the daily/weekly diet of students and students revealed numerous violations in the diet. Most often, a lack of protein food was detected. The lack of fats and carbohydrates was determined less frequently and to a lesser extent. In some cases, there was a shortage of vitamins and trace elements. There was often an excess of salt and sugar. Girls often had a calorie deficit associated with conscious refusal of food. The improvement of food safety was ensured by conducting training in the form of lectures, seminars and practical exercises.