Relationship between impaired physical development of children and adequate school nutrition

Gavryushin, M.Yu.; Sazonova, O. V.; Бородина, Л М

doi:10.20953/1727-5784-2016-6-13-17

Cited by 5 publications

(1 citation statement)

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“…В последнее время отмечаются тенденции в увеличении дисфункций желудочно-кишечного тракта, хронических заболеваний пищеварительной системы, отклонений физического развития, частоты анемии и ожирения, ассоциированные с питанием у детей различного возраста [35][36][37]. Развившись в детском и подростковом возрасте, гастроэзофагеальная рефлюксная болезнь, функциональная диспепсия и синдром раздраженного кишечника имеют склонность к формированию хронических и рецидивирующих форм и других осложнений, в частности, являясь фактором риска развитие неопластических процессов пищеварительного тракта [38,39].…”

Section: Medical Aspects Of Catering For Children Of Diff Erent Agesunclassified

Medical aspects of catering for children of different ages

Chernenkov,

Glushakov,

Glushakova

et al. 2024

jour

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The problems of nutrition of children and adolescents are currently of the greatest interest to domestic and foreign researchers. Currently, the issues of early formation of proper eating habits, taste perception and the impact of nutrition on the health of children of different ages are being actively studied. Various foreign and domestic studies of the nutrition structure and nutritional status of children and adolescents point to significant shortcomings in the organization of children’s nutrition, it is worth noting that these factors influence the formation of the health of children and adolescents of various age groups. The purpose of the review is to study the features of eating behavior, in particular, the issues of snacking and catering for children of different ages.

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Section: Medical Aspects Of Catering For Children Of Diff Erent Agesunclassified

Medical aspects of catering for children of different ages

Chernenkov,

Glushakov,

Glushakova

et al. 2024

jour

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The Study of the Nutrition Features in Primary School Students in the Presence of Alternative Menu

Valina

Shtina

Ustinova

et al. 2019

HAS

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Introduction. The actual nutrition of primary school students in the organization of public catering with the provision of three diet options for breakfast, which differed in price and range of meals has been analyzed. Material and methods. The survey included the organized nutrition assessment of students according to 36 menu plans using the individual weight method (5960 portions). Food parcel of daily diet has been analyzed according to 149 food diaries. Results. Nutrient content and energy value of the meal in actually consumed rations is 1.7-3.4 times lower than the information presented in the menu and 2.0-2.7 times lower than the average need for nutrients. By comparing three options of ration it was established that the standard breakfast (cost up to 50 rubles) is the scarcest (37%-87%) according to the actual level of nutrients and energy value consuming by students. The alternative breakfast containing additional salads, fish and meat dish, pasta, pastry and bakery products is the most completed according to the consumption of food substances. In the analysis of daily rations of students by food logs, a decrease in the consumption of fish, rye bread, dairy products, eggs, vegetables is established while increasing the consumption level of chicken, pasta, and pastry. Conclusion. The data of the current study testify to the inconsistency between the calculated data of menu plans and actual levels of nutrients incoming with diet, which deficit accouts for 59-87%. The actual consumption of food substances from school breakfasts increases when is accompanied by an alternative menu. It is necessary to improve the control systems for catering in children’s collectives, to use modern models of the student service organization and to form the right stereotypes of food behavior.

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Nutritional analysis of school-age children

Боровкова

Nikolaeva

2021

Ross. vestn. perinatol. pediatr.

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Many studies demonstrate an increase in the number of diseases, the development of which can be influenced by poor nutrition in school-age children.Purpose. To improve the prevention of children’s health disorders by developing an algorithm for the optimal qualitative and quantitative composition of school meals based on the identified deficiencies in the nutrition of schoolchildren of three educational school sin Cheboksary.Methods. 212parents of pupils of the 3-4th grades and 248 pupils, 182 parents of pupils of the 10-11 grades and 220 children in these classes were anonymously surveyed in education schools in Cheboksary.Results. Analysis of the nutritional quality of children showed that more than 90% of both junior and senior schoolchildren consume baked goods, meat dishes, cereals, soups, fruits and vegetables every day or several times a week. About 50% or more of children of both groups consume milk and sour-milk drinks, eggs, cottage cheese, fish dishes every day or several times a week. The meal regimen is more accurately followed in the primary school group. Parents of the junior and senior pupils are unanimous in their opinion about the need to teach children in school the principles of proper nutrition (96,4%).Conclusion. The authors advise to conduct educational work among children and their parents on the formation of healthy nutrition culture. Pedagogical and medical workers of the educational institution, nutritional specialists among the parents can be involved for the implementation of educational activities.

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Relationship between impaired physical development of children and adequate school nutrition

Cited by 5 publications

References 0 publications

Medical aspects of catering for children of different ages

Medical aspects of catering for children of different ages

The Study of the Nutrition Features in Primary School Students in the Presence of Alternative Menu

Nutritional analysis of school-age children

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