Research work on the topic "Proper nutrition is the key to health"
I. Introduction.
1. Statement of the problem.
The children were given the task of writing a letter for their classmates, where they had to reveal their point of view on the following questions.
What is health and why do people most often wish each other health?
What does health depend on?
Wish each other health, choose warm, kind words for this.
From the letters, one of the main factors that negatively affects health was identified - unhealthy diet.
2. Research objectives:
1) to intensify the cognitive activity of students when studying the topics of the “Healthy Lifestyle” section in the subject of life safety,
2) draw attention to the problem of preserving health by organizing proper nutrition.
3) increase the level of intellectual and creative potential of the child’s personality.
3. Research objectives:
1) study scientific information and analyze data on the research topic;
2) summarize and systematize the material,
3) describe the impact of malnutrition of a primary school student on his health and future life;
4) offer your own ways to solve the problem,
5) carry out a set of measures aimed at solving this problem,
6) develop didactic material.
4. Object, subject and participants of the study.
Relevance. Project hypothesis.
Object of study: Human.
Subject of study: human health, the impact of unhealthy diet on health.
Participants: 4th grade students, their parents, independent participants.
Relevance The project is due to the importance of proper nutrition in maintaining the health of primary schoolchildren. The health of a schoolchild is the health of the future generation.
Research hypothesis. We assume that poor nutrition is harmful to health.
5. Research methods:
Observation,
Sociological research (questionnaire),
Consultation with a specialist
Collecting information from books, newspapers, magazines, Internet sites,
Data processing,
Experiment,
Competition of riddles, poems,
Presentation of research results in the form of presentations and publications,
Development of a series of classroom hours on the research topic,
Presentation of results and defense of the project at the lesson - conference.
II. Project implementation stages.
1. Theoretical part.
Solving problem situations with children:
1.What is proper nutrition?
2. What is the role of vitamins in proper nutrition?
3. What foods have a negative impact on health?
4. Is overeating a bad habit?
5. How much should I weigh?
Proper nutrition is an important condition for maintaining health and performance. Food supplies our body with all the substances that are necessary for its growth and maintenance of all physical and spiritual functions. Proper nutrition is based on the fact that you should eat only when you feel hungry, not when you feel hungry.
Appetite can arise at the thought of any food, at the sight of food, at the smell of food.
While eating, a person should enjoy food and have fun.
Of course, health is promoted not only by the satisfaction of food, but also by the ability of food to satisfy the body's needs for appropriate nutrients.
Vitamins play a big role in our health. The word “Vitamins” comes from two Latin words “vita”, which means “life”, and the chemical name “amines”, that is, nitrogenous compounds are vital substances for humans. A person cannot live without vitamins. With a long-term lack of one or more vitamins, a person develops a condition called vitamin deficiency. This condition is characterized by inhibition of metabolic processes and numerous other disorders.
Vitamins are divided into two groups - water-soluble (C, B) and fat-soluble (A, D, E, K). Water-soluble vitamins do not accumulate in the body, so we have to replenish their supply daily. Fat-soluble vitamins can remain in the body for some time. The main source of vitamins is products of animal and plant origin. Each vitamin plays its role.
| Vitamin name | Functions of the vitamin | Products |
| Protects the upper respiratory tract from pathogenic microbes and viruses, and at the same time maintains visual acuity | Liver, eggs, butter, dairy products, fish oil, carrots, peas, green onions, sorrel, cabbage, sea buckthorn |
|
| They are needed for intestinal function, support certain metabolic processes, and affect the functions of the nervous system, skin and mucous membranes. Vitamin B12 deficiency harms blood cells | Bread, cereals, beans, nuts, pork |
|
| Milk, sour-milk products, cheese, cottage cheese, eggs, meat, fish, yeast |
||
| Cereals, bread, meat, potatoes |
||
| Meat, liver, dairy products, eggs, poultry, cheese |
||
| Supports immunity and increases the body's resistance to colds. This is the vitamin of vitamins | Rose hips, oranges, black currants, apricots, cranberries, cabbage, green onions, red peppers, lemon, tomatoes |
|
| Necessary for bone metabolism, without this vitamin it is impossible to absorb calcium, which helps keep bones and teeth healthy | Butter, milk, egg yolks, poultry liver, sour cream |
|
| This vitamin is an integral part of our cells and performs an important protective function against the harmful effects of free radicals, that is, for the prevention of cancer and atherosclerosis | Nuts, oils, spinach, sunflower oil and seeds, whole grains |
|
| Provides the body with energy | Rice, durum wheat, peanuts, pork liver, mackerel |
In addition to nutrients, food also contains microelements (calcium, phosphorus, iron, iodine, etc.), which are involved in the formation of bone and muscle tissue, and are part of the blood, nerves, hormones, and cells of internal organs. Each microelement has its own area of work in the body. Thus, iron is actively involved in supplying cells and tissues with oxygen, promotes normal growth and mental development of children, protects the heart, strengthens the body’s immune system, closing the door to disease. Iodine supports thyroid function and helps maintain normal metabolism, preventing mental retardation in children. Microelements necessary for humans are found in vegetables, fruits, seaweed, as well as in some products of animal origin - cow's milk, liver, eggs, fish and other seafood.
Overeating is a bad habit. Our body is overloaded with excess food! Variety is an impetus to gluttony. Violence against nature leads to disastrous consequences. It is necessary to eat a diet that does not include many types of foods: when we eat one type of food at a time, we eat less. Too many foods at one time complicate the digestion process. Food is most digestible. Consisting of one component in one go, for example: in the morning - starch, in the afternoon - proteins or in the morning - potatoes, in the evening - cottage cheese and an egg.
A person must chew food thoroughly. The impulse to saturate the stomach reaches the brain after 15 minutes. Therefore, if you eat too quickly, you can eat too much and overeat greatly. And constant overeating is a direct path to obesity.
You need to be careful with foods such as: chocolate, candy, hamburgers, chips, sweet carbonated drinks. The body gets used to them very quickly, and a person develops a need to constantly consume these products. With an uncontrolled intake of food, the body cannot cope with the excess. It processes exactly as much as is necessary to restore the energy spent by a person. Excess food is stored in the body as fat, and a person gradually, sometimes without noticing it, gains weight. You need to be careful with foods such as: chocolate, candy, hamburgers, chips, sweet carbonated drinks. The body gets used to them very quickly, and a person develops a need to constantly consume these products.
Dangers of “fast food”:
When you eat on the go, you can easily overeat;
When you are enthusiastically watching an interesting film or reading a book, you can easily overeat;
- “fast food” contains a lot of calories;
Fast food is high in fat and salt;
A large amount of salt retains excess fluid in the body.
2. Sociological research.
1) "Height Weight".
Whether the energy supplied from food corresponds to the actual needs of the body can be easily determined by the correct ratio of body weight and height.
2) Questioning.
The questions required answers: yes or no.
3. Issue of leaflets to attract attention to proper nutrition.
4. Auction of riddles and proverbs “Healthy food for the whole family”
5. Drawing competition
6. Photo report
7. Final presentation.
Project product :
1) Release of a book with important and useful information about proper nutrition.
2) Compilation correct menu for younger schoolchildren.
An eleven-year-old, active girl needs every day:
150 grams of grain food
2 cups plant-based foods
1 1/2 cups fruit
150 grams of meat and legumes food
5 teaspoons oils
An eleven-year-old, active boy needs every day:
200 grams of grain food
3 cups plant-based foods
2 cups fruit
3 cups dairy food
200 grams of meat and legumes food
6 teaspoons oils
· Food must be fresh.
· Products must be of high quality, that is, as natural as possible.
· Nutrition should be varied and balanced. The more different foods included in the diet, the more biologically active substances enter the body.
· Schoolchildren's nutrition should be optimal. When compiling a menu, the needs of the body related to its growth and development, changes in environmental conditions, and increased physical or emotional stress must be taken into account. With an optimal nutritional system, a balance is maintained between the intake and expenditure of essential nutrients.
· Follow the rule: compatible - incompatible. Proteins and carbohydrates are digested in different parts of the gastrointestinal tract, and therefore they must enter the body separately, with an interval of several hours.
· The diet should contain raw vegetables and fruits. Raw fruits contain concentrated life-giving power; they retain significantly more vitamins and microelements than boiled ones.
· Remember the seasonality of food. In spring and summer it is necessary to increase the amount of plant foods. In winter, on the contrary, it is advisable to add foods rich in proteins and fats to the diet.
· Limit your diet. Overeating reduces performance and causes fatigue.
· Breakfast should consist of three main elements: fruits, grains and dairy products.
· During lunch, be sure to feed your child soup or borscht. First courses based on vegetable or meat broths are strong stimulants of the stomach receptors. This helps improve the digestion process.
· Afternoon snack and dinner should be light. These can be vegetable, fruit, dairy and cereal dishes.
· From childhood, instill in your child a culture of nutrition, and then he will grow up healthy.
III. Conclusion.
conclusions:
1. Conducting the research requires the active and feasible participation of children in the development of the project.
2. Children acquire knowledge that is not achieved with traditional teaching methods.
3. The project has practical value and suggests the possibility of solving a current problem. The most important thing is to preserve the health of the younger generation.
4. The practical use of the research results will allow us to work to develop in children a responsible and careful attitude towards their health.
RESEARCH WORK ON THE TOPIC “SEDIENT LIFESTYLE AS A FACTOR AFFECTING PHYSICAL DEVELOPMENT AND HEALTH OF STUDENTS.
Supervisor : Kokina Oksana Vladimirovna
The modern life of a schoolchild - going to school, preparing homework, reading, computer, TV - presupposes a sedentary lifestyle. Most of his time (about 18 hours a day) the teenager is in complete or relative immobility (including sleep). And only 6 hours are left for outdoor games, walks, and sports. But this is not enough! Our body is designed for movement. Any function or work of the cell is carried out precisely at the expense of previously stored energy.
A sedentary lifestyle is a state that is unnatural for a person who has a biological need for movement.
Restriction of physical activity on a growing organism is especially detrimental, as all indicators of children’s development lag behind: body length, body weight, chest circumference, level of neuropsychic activity.
One of the important indicators of health is the physical development of a schoolchild. First of all, it is assessed using anthropometry to determine the state of the musculoskeletal system.
Anthropometric studies include measurements of body length (height), weight, chest circumference and determination of anthropometric indicators of physical development. This allows us to assess the individual and collective health of students and their compliance with age standards.
For me, the important question is about the impact of a sedentary lifestyle on the physical development and health of a schoolchild. Is physical inactivity dangerous for children? How is the health of our schoolchildren? What should you do to relieve symptoms caused by low mobility? What type of physical activity does a particular child need? And to find out, we decided to conduct this study.
Purpose The study became: to identify the impact of a sedentary lifestyle on the physical development and health of schoolchildren.
tasks:
1. Familiarize yourself with the literature on this topic.
2. Conduct anthropometric studies, including measuring body length (height), body weight, chest circumference and determine anthropometric indicators of physical development:
Quetelet index (weight - height indicator);
3. Assess the individual health of schoolchildren and their compliance with age standards.
4.Using a sociological survey, identify the influence of the daily routine on the health of students.
When carrying out this work, we built the following hypothesis.
To identify the impact of low physical activity on the level of physical development of schoolchildren and to develop recommendations for eliminating this deficiency.
Research methodology.
The work was carried out from October 2006 to April 2007 at secondary school No. 2 in Kuvshinovo. It included an anthropometric study and a sociological survey. A total of 54 people participated in the study: girls and boys from 8 to 16 years old, students in grades 2, 7, 9. Groups of students in grades 2, 7, and 9 were selected for the study. They underwent anthropometric studies, including measurement of body length (height in cm), body weight (in kg), chest circumference (in cm) and determination of anthropometric indicators of physical development.
A number of methods were used to assess physical development.
1. Method for finding the Quetelet index (weight - height indicator), which characterizes the relationship between weight and height: it is necessary to divide the weight (in kg) by the square of the height (in cm).
2. Method for finding the Pigne index (physique assessment) using the formula: I = P - (B + Okr), where P is height in centimeters, B is body weight in kilograms; Circumference is the circumference of the chest in centimeters.
Table 1.
| Meaning | Grade |
| 10-15 | strong |
| 16-20 | good |
| 21-25 | Average |
| 26-30 | Weak |
| More than 31 | Very weak |
Method for finding the harmonious index of morphological development of IHMR.
It was calculated using the formula: IHMR = (P - B) * P/K * 2Ocr, where P is height, in cm, B is body mass (weight), in kg, Amb is chest circumference, K is development coefficient, which was according to the table.
Based on these methods and the results of anthropometric measurements, an individual assessment of physical development was given.
A sociological survey was conducted with students of our school (grades 2, 7, 9): “The daily routine of schoolchildren as a factor influencing the health of students.”
Research results and discussion.
The study was aimed at identifying the impact of a sedentary lifestyle on the physical development and health of students. As a result, 3 groups of schoolchildren (2, 7, 9 grades) were examined. The first group is 2nd grade students, the second group is 7th grade students, the third group is 9th grade students.
First group (20 2nd grade students). In 75% of students, the Quetelet index (weight and height indicator) is normal. Thus, the examined children are harmoniously developed, their body weight corresponds to their height. In 25% of students, the Quetelet index exceeds the norm; the weight of such children is considered overweight.
Second group (15 7th grade students). In 13% of students, the indicator is normal; body weight corresponds to height. 33% of students have a Quetelet index above normal, and 54% below normal, which indicates a lack of body weight.
Third group (19 9th grade students). For 74% of students, the weight and height indicator is normal, for 16% of students it is above the norm, and for 10% of students it is below the norm. This indicates that a larger percentage of the subjects are harmoniously developed, their body weight corresponds to their height. 16% of students have excess weight over height, and 10% have body weight below normal.
In the first group (2nd grade), 80% of students have a very weak physique, 20% have an average physique. The second group (7th grade) 27% of students have a strong physique, 7% of students have a good physique, 7% have a weak physique and 59% of students have a very weak physique. This indicates that those examined students who have a weak and very weak physique at the age of 14 are poorly developed physically as a result of a lack of movement and disruption of their lifestyle. 34% of students are well physically developed as they constantly engage in physical education. In the 9th grade, 37% of students have a weak physique, 27% have a very weak physique, and only 10% of students have an average and good physique.
IHMR - the index of harmonious morphological development in 70% of students decreases with increasing body weight and chest circumference, and in 30% of students it increases with increasing body length (2nd grade, first group).
The second group (7 grades) in 73% IHMR decreases with an increase in body weight and chest circumference, and in 20% of students this indicator increases with an increase in body length and only 7% of students meet the required standards. These data indicate that the majority of the subjects are underweight, and only a smaller number of students have consistent harmonious development.
In the third group (9th grade), in 84% of students, the IHMR decreases with an increase in body weight and chest circumference, and in 16%, this indicator increases with an increase in body length.
A survey was conducted with students (grades 2, 7, 9) about the influence of daily routine on the physical development and health of students, followed by generalization and analysis of the data obtained.
QUESTIONNAIRE.
1.How much time do you spend preparing your homework?
2. Do you attend any clubs or sections?
3. How much time do you spend traveling to and from school?
4. Do you do morning exercises?
5. What time do you go to bed?
6. What time do you get up?
7.How much time do you spend at school on average?
100% of 2nd grade students spend 4-5 hours a day at school, 7th grade 6 hours, and 9th grade 6-7 hours a day, which corresponds to the norm of the educational process.
35% of 2nd grade students spend about 2 hours and 65% less than 1 hour preparing homework. In 7th grade, 53% spend up to 1 hour preparing an assignment, 47% about 2 hours. In 9th grade, 47% of students spend 2-3 hours on preparation, 32% 1-2 hours, 21% less than 1 hour.
50% of 2nd grade students do not attend any sports sections or clubs; they prefer to be at home or walk outside. 10% attend sports sections and only 5% are involved in a dance club and swimming pool. In the 7th grade, 47% of students do not attend sections and clubs, they like to watch TV or play on the computer, 33% attend a football section (one girl among boys), 20% attend a dance club. Things are more complicated for 9th grade students, as 74% do not attend any sections or clubs, only 16% go in for sports and 5% attend a dance club.
58% of 9th grade students spend 20 minutes a day on the way to school, 37% spend about 1 hour and 5% spend about 2 hours every day. In 7th grade, 60% spend about 1 hour on the way to school, 40% about 20 minutes, 45% of 2nd grade students spend 1 hour a day on the way to school, 35% 2 hours and 20% from 10 to 20 minutes.
75% of 2nd grade students do not do morning exercises, 25% do them regularly. In 7th grade, 40% do morning exercises and 60% do not.
In 9th grade, only 10% do morning exercises and 90% do not.
75% of 2nd grade students go to bed at bedtime and their sleep duration is 11 hours, which corresponds to the hygienic standard, 25% have violations.
In the 7th grade, students go to bed on time and their sleep duration is 9 hours, which corresponds to the norm. In 9th grade, 31% have a sleep duration of 8 hours, which corresponds to the norm. In the 9th grade, 31% have a sleep duration of 8 hours, which corresponds to the norm, 53% go to bed late and 16% like late-night TV programs and disrupt their sleep patterns.
Thus, the motor mode of most students is limited mainly to travel by transport, physical education classes at school (rarely at home), and short walks on the street. As a result, students lead a sedentary lifestyle most of the day, doing homework or watching TV shows. Lack of physical activity affects overall health, mood swings and fatigue, which can ultimately cause distress and increase the risk of developing cardiovascular diseases.
CONCLUSIONS.
1. In the process of the study, to determine the physical development of schoolchildren, the following indicators were identified and analyzed:
Quetelet index (weight-height indicator);
Pinier index (body assessment);
index of harmony of morphological development IHMR.
2.75% of children in grade 2 are harmoniously developed, their weight corresponds to their height, and they have an average build. 25% have deviations from the hole as children are poorly physically developed, have a weak constitution and lead a sedentary lifestyle. 87% of 7th grade students were found to have weight-height violations, and 13% were within the normal range. In grade 9, 74% have normal anthropometric indicators, 26% have abnormalities.
3. A sociological survey conducted showed violations of hygiene standards among students in grades 2, 7, 9 regarding sleep, morning exercises and the distribution of free time.
4. To eliminate the negative consequences of a sedentary lifestyle (physical inactivity), recommendations were developed for correcting the identified disorders.
Pignier Index Score
IGMR assessment
RESEARCH WORK ON THE TOPIC “Nutrients and rational nutrition”
Head: Kokina Oksana Vladimirovna
Human health is established from a young age, when the body’s development processes are most intense. Teaching children at school requires heavy workload and strain on mental and physical strength. One of the important conditions conducive to the normal growth of a student, strengthening his health, and therefore successful learning, is a balanced diet. Nutrition plays an important role not only in maintaining a person’s physical health, but also in ensuring a normal emotional state. “The best medicine is proper nutrition” - this is what Hippocrates said back in the 5th century BC.
During the medical examination in the Kuvshinovsky district, 3,728 children were examined. Diseases of the gastrointestinal tract were identified in 86 children aged 0 to 6 years and in 212 children and adolescents from 7 to 17 years.
The causes of children's illnesses are different: bad heredity, poor ecology, poor nutrition of mothers during pregnancy. In many families, and there are quite a few of them in our area, they cannot buy fruits, meat, and dairy products for their children. Calories are obtained from rolls and concentrates. The child is given what he likes - sweets, flour, sausage, etc. With such a “one-sided” diet, he does not receive a sufficient amount of nutrients necessary for the normal growth and development of his body. In addition, the habit of a monotonous diet, as a rule, persists in the future, which necessarily affects human health.
For me, the important question is the impact of nutrition on a student’s health. What causes gastrointestinal diseases in children? How dangerous is this and how to deal with it? How is the health of our schoolchildren? How to organize your diet correctly? And to find out, we decided to conduct this study.
The purpose of the studybecame: to identify the influence of diet and diet on the health status of schoolchildren.
Based on our goal, we needed to solve the followingtasks:
1) Determine the student’s daily energy consumption per day.
Measure the student’s body weight and determine whether it matches the child’s individual characteristics.
Determine the optimal meal time for a student and compare the data obtained with the recommended ones.
When carrying out this work, we built the followinghypothesis: distorted ideas about proper nutrition and eating habits lead to poor health.
Research methodology.
The work was carried out from October 2007 to January 2008 at secondary school No. 2 in Kuvshinovo.
It included an experimental study and a sociological survey. A total of 78 people participated in the study: girls and boys from 8 to 16 years old, students in grades 2, 9, 10.
Groups of students in grades 2, 9, 10 were selected for the study. Anthropometric studies were carried out on them, including measurement of body length (height in cm), body weight in kg.
It is known that to replenish energy consumption per day, 14-17 year old boys should consume an average of 2900 kcal from food, girls - 2600 kcal. Using the data in Table 1, we calculated how many kilocalories students spend per day.
Table 1.
Energy consumption for various activities
| Kind of activity | Energy consumption, kcal/h |
| Sleeping and resting lying down Making bed, washing Reading, watching television Washing dishes, ironing clothes Wiping dust, sweeping floors Washing clothes, mopping floors Reading textbook Teacher's explanation, lesson answer, test Performing laboratory work Playing sports Riding in transport | 65-77 102-144 90-100 130-144 167-180 200-270 100-110 100-120 120-150 200-600 100 |
6) Calculated the daily diet based on your own need for kilocalories. The most optimal is four meals a day. The calorie content of breakfast and dinner should be 25% of the total number of kilocalories per day, lunch - 35%, afternoon snack - 15%. To compile the menu, we used the data from Table 2.
Table 2.
Energy value of some foods and dishes.
| Name of product, dish | Weight, g | Kcal | Name of products, dishes | Weight, g | Kcal |
| Rye bread | 109 | Boiled beef | 134 |
||
| Wheat bread | 123 | Fried cod | 100 | 162 |
|
| Oil | Steamed beef cutlet | 100 | 168 |
||
| Egg | 1 PC. | 133 | Stewed vegetables | 225 | 140 |
| Tea with sugar | 200 | Boiled potatoes with butter | 250 | 280 |
|
| Coffee with milk and sugar | 200 | 139 | Green pea | 100 | |
| Cocoa with sugar | 200 | 218 | Herring light salt | 100 | 120 |
| Russian cheese | 104 | Boiled pasta with butter | 200 | 364 |
|
| Boiled sausage | 103 | Walnuts | 100 | 565 |
|
| Buckwheat porridge | 200 | 102 | Ice cream sundae | 100 | 226 |
| Hercules milk porridge with butter | 200 | 200 | Milk chocolate | 233 |
|
| Yogurt | 200 | 100 | Cookie | 100 | 298 |
| Cottage cheese semi-fat | 100 | 174 | Fresh cucumber | 100 | |
| Milk | 180 | 111 | Fresh cabbage salad with vegetable oil | 155 | 100 |
| Kefir | 180 | 109 | Rose hip decoction with sugar | 200 | 161 |
| Chicken broth with vermicelli | 200 | 260 | Apple, pear, orange | 100 | |
| Borsch with sour cream | 300 | 169 | Fruit juice | 200 |
The daily amount of food (along with the liquid you drink) should be within 2.5 - 3 kg. The compiled daily ration was recorded in a table.
Table 3.
Daily diet
| Eating | Name of dishes | Total weight, g | Total calories |
| Breakfast | |||
| Dinner | |||
| Afternoon snack | |||
| Dinner |
7) We determined the optimal time for eating, taking into account that physiologists advise that the interval be at least 3 hours. In addition, it was taken into account that the interval between dinner and bedtime should not be less than 2 hours.
We calculated normal body weight corresponding to the height and age of students using the formula: body weight (in kg) = 50 + 0.75 (T-150) + (A-20)/ 4 where, T is height in cm; And age (in years).
A survey was conducted with students (grades 2, 9, 10) about the impact of balanced nutrition on the health of schoolchildren, followed by generalization and analysis of the data obtained.
Research results and discussion.
The purpose of the study was to identify the influence of diet and diet on the health of schoolchildren. As a result, 3 groups of students were examined (grades 2, 9, 10).
The first group is 20 2nd grade students. 16 people have normal weight, 4 people are overweight, 2 people are underweight. The calorie content of breakfast and dinner in this group of children was 60% of the total calories per day, lunch - 50%, and afternoon snack - 30%.
The second group - 19 9th grade students. There were 18 people with normal weight, 1 with overweight, and 0 with underweight. The caloric content of breakfast and dinner was 30%, afternoon snack - 15%, lunch - 35%. The timing of breakfast corresponds to nutritional standards for 11 students, lunch - for 7 students, afternoon tea - for 5 students, and 5 people follow the dinner schedule. The daily consumption of kilocalories averaged 2653 kcal.
The third group - 18 people of 10th grade. 15 people have normal weight, 3 people are overweight, and none are underweight. Of these, 10 students correspond to the recommended time for eating breakfast, 7 people do not comply with the regime. And 1 person does not eat breakfast at all, which violates nutritional standards. On average, 10th grade students receive 2890 kcal per day for a boy and 2550 kcal per day for a girl.
A survey was conducted with students (grades 2, 9, 10) about the impact of balanced nutrition on the health of schoolchildren. 57 people took part in the survey.
Questionnaire.
1 How many times a day do you eat?
2. Do you have breakfast?
3. Do you eat regularly?
4. I take with me to school...
5. Do you often experience complaints from the gastrointestinal tract?
The results of this survey were as follows:
To the question, how many times a day do you eat? 69% of 2nd grade students responded that they eat 3 times a day, 13% - four times a day, which corresponds to nutritional standards. 8% of 2nd grade students eat only 2 times a day, which is insufficient for the normal development of children of this age. 10% eat more than 4 times a day. In the 9th grade, 28% of students eat 3 times a day, 17% eat four times a day, and 16% eat food twice a day, which violates their diet. In the 10th grade, 81% of students eat 3 times a day, 4% eat 4 times a day, which corresponds to the norms of the diet, 3% eat more than 4 times a day, which corresponds to the norms of the diet, 3% eat more than 4 times a day day and only 12% of students eat 2 times a day, violating their diet.
75% of 2nd grade students answered that they have breakfast in the morning, 15% of students do not have breakfast.
Among 9th grade students, 55% eat breakfast, and 45% eat breakfast, but not regularly. In 10th grade, 43% have breakfast in the morning, 38% do not have breakfast regularly, and 19% never have breakfast at all.
45% of 2nd grade students eat regularly, parents constantly monitor their children, eat regularly, but not always 25% and 30% of children do not have regular meals. In the 9th grade, 55% of students eat regularly, 17% eat regularly, but not always, and 20% of students do not have regular meals. In the 10th grade, 52% of students eat regularly, 33% do not always eat regularly and 15% do not eat regularly.
10% of students in grade 2 take fruits and mineral water to school; 90% of students in this grade do not take anything to school because after the first lesson they have breakfast at school.
In the 9th grade, 18% take mineral water to school, 72% of students do not take anything with them to school, and, if possible, buy pies in the canteen. In the 10th grade they don’t take anything with them to school, sometimes they buy pies.
53% of 10th grade students, 61% of 9th grade students, and only 10% of 2nd grade students sometimes experience abdominal pain.
Conclusions.
1. In the process of the study, the following were analyzed:
The daily diet is based on the student’s own need for kilocalories;
Optimal meal times for schoolchildren;
Body mass.
2. 82% of children in 2nd grade follow a diet (eat 3-4 times a day). Parents control the diet of their children. The daily caloric intake corresponds to the norm for children 7-10 years old: 2300 kcal/day. 8% of children violate their diet and often complain of abdominal pain.
45% of 9th grade students follow a proper diet, eat regularly, the daily caloric intake corresponds to the norm for students aged 14-17 years: 2653 kcal/day for girls and 2900 kcal/day for boys. 16% of students of this age violate their diet. In the 10th grade, 85% of students follow the diet, the daily caloric intake is on average 2550 kcal for girls and 2890 kcal for boys, which corresponds to nutritional standards, 15% violate the diet, the unpleasant sensations of acute hunger are relieved by eating pies in the school canteen.
3. A sociological survey conducted showed violations of hygiene standards among students in grades 2, 9, 10 regarding breakfast, meal times and regularity of meals.
4. To eliminate the negative consequences of students’ malnutrition, recommendations for identified violations were developed.
Monitor your weight;
Correlate the calorie content of food and calories burned;
Eat meals at set hours, do not eat anything in the intervals between main meals.;
Be sure to have breakfast (porridge and fermented milk products);
It is necessary to eat fresh vegetables and fruits;
Don't overeat before bed;
Do not eat to the point of obvious oversaturation, when a feeling of heaviness arises in the epigastric region, and the sight of food and the memory of it causes disgust;
Take your time while eating, as poorly chewed food is less digestible and irritates the walls of the esophagus, stomach, and intestines.
Do not eat very cold or very hot food; frequent cooling or burning of the mucous membrane of the esophagus and stomach contributes to the occurrence of inflammatory processes. Be sure to eat the first course at lunch.
School scientific and practical conference “Gold Placers”
Subject.
Nutrition of schoolchildren and their health.
Performed
Kovylkina Oksana,
9th grade student
Municipal educational institution secondary school s. Red hill
Kolyshleysky district
Penza region
Supervisor
Bogomolova V.S.,
biology teacher
Municipal educational institution secondary school s. Red hill
Plan.
1. Introduction.
2. Healthy eating.
3. Basic power functions.
4. Food hygiene.
5. Conclusion.
1. Introduction.
Nutrition issues are at the center of medical attention today. In all countries
interest in them is constantly increasing among various segments of the population, scientific
workers and government agencies. This is due, first of all, to the fact that now
there is a very significant shortage of food products on our planet
in general and protein in particular. About 60% of the world's population, mainly in
underdeveloped countries of Southeast Asia, Africa and Latin America receive
malnutrition resulting from insufficient consumption of animal proteins
origin. 15% of the population suffers from malnutrition due to
reduced protein and calorie content in the diet.
Nutrition is one of the most important global issues facing
put forward by the UN to humanity along with such problems as the protection
environment, energy supply and others. At the same time, it is of great importance
emphasis is now placed on the relationship between nutrition and health in countries with a high standard of living,
where a very large proportion of the population suffers from diseases acquired as a result
poor nutrition, one of the varieties of which is overeating.
In 2009, the Penza region, along with 21 regions of Russia, was among
winners of the competitive selection of experimental projects to improve
organizing school meals. Proper nutrition is the most important key to healthy
development of the growing child's body. Through healthy eating and a healthy lifestyle
in life you can:
prevent possible diseases;
maintain health and attractive appearance;
stay slim and youthful;
be physically and spiritually active.
2. Healthy eating.
Necessary products for proper nutrition of schoolchildren.
What is healthy eating?
This:
variety of products,
balanced diet,
delicious,
useful for everyone.
The main rule of rational nutrition for schoolchildren: energy value
food consumed should not exceed the body's energy expenditure.
The calorie content of a schoolchild's diet should be as follows:
710 years – 2100 kcal
1417 years – 25002900 kcal
if a child plays sports, he should receive 300,500 kcal more.
Necessary products for proper nutrition of schoolchildren.
Squirrels.
The most valuable for a child are fish and milk protein, which is best
is absorbed by the child's body. In second place in terms of quality is meat protein,
the third is protein of plant origin.
Every day a schoolchild should receive 7590 g of protein, of which 4055 g is animal
origin.
The diet of a school-age child must include the following:
products:
milk or fermented milk drinks;
cottage cheese;
cheese;
fish;
meat products;
eggs.
Fats.
A sufficient amount of fat must also be included in the daily diet.
schoolboy.
Essential fats are found not only in the “fatty” foods we are used to –
butter, sour cream, lard, etc. Meat, milk and fish are sources of hidden fats. Animals
Fats are digested worse than vegetable fats and do not contain fatty acids that are important for the body.
acids and fat-soluble vitamins.
The norm of fat consumption for schoolchildren is 8090 g per day, 30% of the daily diet.
Every day a school-age child should receive:
butter;
vegetable oil;
sour cream.
Carbohydrates.
Carbohydrates are necessary to replenish the body's energy reserves. Most
Complex carbohydrates containing indigestible dietary fiber are beneficial.
The daily norm of carbohydrates in a schoolchild’s diet is 300-400 g, of which simple
should account for no more than 100 g.
Necessary products in the schoolchildren's menu:
bread;
cereals;
potatoes;
honey;
dried fruits;
sugar.
Vitamins and minerals.
Foods containing essential vitamins and minerals
must be present in the student’s diet for proper
functioning and development of the child’s body.
Foods rich in vitamin A:
Bell pepper;
green onions;
carrots;
sorrel;
spinach;
greenery;
fruits of chokeberry, rosehip and sea buckthorn.
Products sources of vitamin C:
parsley and dill;
tomatoes;
black and red currants;
red bell pepper;
citrus fruits;
potatoes.
Vitamin E is found in the following foods:
liver;
eggs;
sprouted wheat grains;
oat and buckwheat groats.
Foods rich in B vitamins:
coarse bread;
milk;
cottage cheese;
liver;
cheese;
eggs;
cabbage;
apples;
almonds;
tomatoes;
legumes.
A schoolchild's diet must contain foods containing
mineral salts and microelements necessary for life: iodine, iron,
fluorine, cobalt, selenium, copper and others.
Recommended daily intake of fats, proteins and carbohydrates
Age
(years)
Energy
value,
Kcal
Proteins, g
Fats, g
of the whole Animal
origin
of the whole Animal
origin
Carbohydrates,
G
710
2300
1113,
boys 2700
1113,
girls
1417,
young men
1417,
girls
2450
2900
2600
79
93
85
47
56
51
79
93
85
16
19
17
100
60
100
20
90
54
90
18
315
370
340
400
360
There are usually two problems with the nutrition of schoolchildren: children are either overfed, or
underfed.
Overfed children are usually weaker than thin ones, get sick more often and have a hard time
diseases. As a rule, parents of well-fed children are not too worried - they hope that
This will pass with age and the child’s complexion will return to normal. This is not true: arisen
when overfed, fat cells often remain for life, appearing
constant tendency to be overweight. Overweight children from an early age
susceptible to frequent respiratory and allergic diseases.
Phlegmatic children waste energy due to insufficient physical activity
less than they get from food, and therefore gain weight. A vicious circle arises. The thicker
child, the less need for movement he has, and physical inactivity is a direct path to
completeness. In children prone to physical inactivity and obesity, it is necessary to arouse interest in
walks and exercise to instill a love of constant movement.
This is difficult, and the personal example of adults is very important.
A prerequisite for rational nutrition of schoolchildren is a varied diet for
taking into account both the use of different products and the methods of their preparation.
Recommended average daily food intake
Products
Rye wheat bread
Wheat bread
Wheat flour
Cereals, legumes
Pasta
Potato
Fresh vegetables, herbs
Fresh fruits
Dry fruits
Juices
Meat 1 cat.
Bird 1 cat.
Fish
Sausages
Milk, kefir, etc.
Cottage cheese 49%
Cheese
for school age children
from 7 to 11 years
from 11 to 18 years old
80
150
15
45
15
250
350
200
15
200
95
40
60
15
450
50
10
120
200
20
50
20
250
400
200
20
200
105
60
80
20
480
60
12
The right combination of lunch dishes is essential. If the first
The dish is vegetable, then the side dish of the second course can be cereals or pasta. In spring
summer and early autumn, you should prepare more dishes from fresh herbs, vegetables,
fruits, berries.
Biorhythmic features should also be taken into account. So, for children who are early risers
(with high performance in the first half of the day) breakfast and lunch may contain
up to 2/3 and even 3/4 of the total calorie content of the daily diet, while for night owls they are useful
a light breakfast, a low-calorie lunch and a hearty dinner.
Beautiful presentation of dishes and
table setting. The food temperature should not be too high or low.
A student's diet should be balanced. The most important thing for children's health
The correct ratio of nutrients is important. On the student's menu
must include products containing not only proteins, fats and carbohydrates,
but also essential amino acids, vitamins, some fatty acids, minerals and
microelements. These components are not independently synthesized in the body, but
necessary for the full development of the child’s body. Relationship between
proteins, fats and carbohydrates should be 1:1:4.
The purpose of my research: to study how healthy the nutrition of students is
different age groups of our school.
Tasks:
study the literature on this issue,
conduct a survey of students of different age groups,
carry out statistical processing of questionnaires,
draw conclusions.
Science has firmly established three functions of nutrition.
3. Basic power functions.
The first function is to supply the body with energy. In this sense, a person
can be compared to any machine that does work, but requires
fuel receipts. Rational nutrition provides an approximate balance
energy entering the body and expended to support processes
life activity.
The second function of nutrition is to supply the body with plastic
substances, which primarily include proteins, to a lesser extent minerals
substances, fats and, to an even lesser extent, carbohydrates. In the process of life activity in
In the human body, some cells and intracellular structures are constantly destroyed and
others appear instead. Building material for creating new cells and
intracellular structures are chemical substances that make up food
products. The need for plastic substances in food varies depending on
age: in children this need is increased (after all, they use it not only for
replacement of destroyed cells and intracellular structures, but also to implement
growth processes), and in older people it is reduced.
Finally, the third function of nutrition is to supply the body biologically
active substances necessary for the regulation of vital processes.
Enzymes and most hormones regulate chemical processes occurring in
body, are synthesized by the body itself. However, some coenzymes
(a necessary component of enzymes), without which enzymes cannot exhibit
the human body can synthesize its activity, as well as some hormones
only from special precursors found in food. These
precursors are vitamins present in food.
Relatively recently, data appeared about the existence of another (fourth)
nutritional function, which is to develop immunity. It was found that
The magnitude of the immune response to infection depends on the quality of nutrition and, especially, on
sufficient content of calories, complete proteins and vitamins in food. At
undernutrition, general immunity decreases and resistance decreases
body to a wide variety of infections. Conversely, a nutritious diet with
sufficient protein, fat, vitamins and calories strengthens the immune system and
increases resistance to infections.
4. Food hygiene.
Nutrition is closely related to metabolic processes. At the same time, a special role
allocated to essential nutritional factors.
Rational nutrition should be based on the theory of balanced nutrition and
provide the correct diet for food consumption. Need to know and follow
three rules of food hygiene: moderation, variety, eating regimen.
Moderation in diet is necessary to maintain a balance between incoming
food and energy consumed in the process of life.
Physical activity has a significant impact on energy expenditure in
human body. The more physical activity, the more energy is spent
human organism.
Diversity in food should contain a large set of biologically active
substances, since each product contains a certain part of substances that are not
found in other products.
The energy value of food depends on the proteins, fats and
carbohydrates. Carbohydrates supply predominantly energy, while fats and especially
proteins not only supply the body with energy, but are also a necessary material
to renew cellular and subcellular structures.
At the same time, as already mentioned, the diet should, whenever possible, be as
varied, without emphasis on flour, fatty, salty. During the winter-spring period you should
pay special attention to the content of fresh herbs and vegetables in food (carrots,
cabbage, which should be eaten raw).
The basis of food hygiene is diet. It consists of three main
principles:
1. Consistency of food intake according to the hours of the day, assumes uniform consumption
food in small portions.
2. Maximum compliance with the balance of nutrients at each meal
food. This means that a set of products for each main meal (breakfast,
lunch, dinner) should provide the human body with proteins, fats, carbohydrates, and
vitamins and minerals in a rational ratio.
3. Correct physiological distribution of the amount of food according to its intake during
day. This regime is most useful when breakfast accounts for about a third of the total
amount of daily ration, for lunch slightly more than a third and for dinner less than a third.
Diet should not be treated as a dogma. Changing living conditions
may make their own amendments to it. Moreover, some changes in diet
need to be added from time to time specifically for the purpose of training the digestive system
systems. However, as with training other organs and systems, one should not allow
too sudden changes in diet.
The main requirement of food hygiene is to eat at a strictly defined time.
Thanks to this, food is better digested and there is less chance of developing gastrointestinal tract
intestinal diseases. In the intervals between main meals for children and
Teenagers are only allowed to eat fruit.
The importance of vegetables and fruits cannot be overestimated. They are the only one
student. Therefore, this season it is advisable to use canned food more widely.
juices and fruit purees, decoctions of dried rose hips, cranberry jelly, tea with
lemon,
In order for a schoolchild’s nutrition to be balanced and varied, it is necessary
adhere to a physiologically based daily set of natural
products. Depending on age, it includes 500 ml of milk, including 200 ml
fermented milk products, 40-50 g cottage cheese, 10-15 g cheese, 15-20 g sour cream, 25-40 g
fermented
cabbage
butter and 10-20 g of vegetable oil, 140-220 g of meat, 40-70 g of fish, one egg,
70-100 g sugar, including confectionery, 45-60 g cereals and pasta
products, 200-300 g of potatoes, 250-350 g of vegetables, 150-500 g of fruits, berries, including
juices, 150-200 g of wheat and 70-150 g of rye bread. Minimum figures apply
for younger schoolchildren, maximum - for boys and girls aged 14-17 years.
The first dish acts as a stimulator of the digestive glands and, as it were,
the effect of the first hot dishes is due to extractive substances that
found in meat, fish, vegetables and are transferred to soups and borscht during their
preparations. No less valuable is the property of first courses - to evoke a feeling of fullness.
Many schoolchildren do not like first courses and refuse to eat them. Then you can replace
first course with a glass of vegetable or fruit juice. It also excites
appetite, activates the activity of the stomach glands. However, completely exclude the first
dishes is undesirable, because the established traditional
nutritional stereotype, and in our region the first liquid dish has received widespread
spreading.
Parents of high school schoolgirls are often concerned about their daughters’ attitude towards
nutrition. Some schoolgirls, trying to lose weight, refuse to eat food
prepared for the family, choosing for themselves various “fashionable” diets about which they
heard from friends, acquaintances or read somewhere. Since in adolescence
age, the formation of the skeleton, organs, tissues continues, malnutrition or
one-sided nutrition is dangerous, and various “starvation” or “semi-starvation” diets
harmful. They can lead to a sharp lag in body weight, serious metabolic disorders
processes in the body, the development of anemia, diseases of the gastrointestinal tract.
Organization of meals for students of Municipal Educational Institution Secondary School with. Krasnaya Gorka can be considered clear,
thoughtful. School nutrition coverage is:
Class
Total students
Quantity
feeding
students
% of those eating
students
1
2
3
4
According to initial
school:
13
15
18
15
62
13
15
17
10
55
100%
100%
94%
67%
89%
5
6
7
8
9
According to the main
school:
10
11
By
school:
Total
school:
average
By
13
12
12
18
17
72
7
16
23
156
6
10
6
3
9
34
3
12
15
104
46%
83%
50%
17%
53%
47%
43%
75%
65%
67%
It is very important that you eat regularly. If a student eats erratically, don't
If you follow the regime, then good products are of little use. Irregular eating
disrupts the functioning of the digestive system, which can cause a number of
gastrointestinal diseases (gastritis, peptic ulcer, colitis).
I compared the number of students with gastrointestinal diseases over 3
recent years:
2007 – 3 people
2008 4 people
2009 – 7 people.
Poor nutrition and excessive consumption of sweets contribute to the development
caries:
2007 – 50 people
2008 44 people
2009 – 48 people.
To answer the question why many schoolchildren suffer from diseases
gastrointestinal tract, I conducted a monitoring study in 111 classes with
the purpose of identifying how correct the nutrition of students of different ages is
groups of our school. To do this, students were asked the following questions: 1. How many times a day
are you eating?
2. Do you have breakfast regularly?
3. Do you eat a big dinner?
4. Do you eat 1 meal daily?
5. Do you eat raw vegetables daily?
6. How often do you eat meat products?
7. How often do you consume fish products?
8. How often do you eat cereals?
9. How often do you consume dairy products?
10. Is your menu varied throughout the day, day?
After processing the results, the following conclusions were made:
1. Students should eat 4 times a day:
Breakfast at home at 7.45 8.00;
Lunch at 13.00-14.00, upon returning from school;
Afternoon snack at 16.30-17.00, during a break between preparing homework;
Dinner no later than an hour and a half before bedtime.
Most students in grades 111 eat 3 meals a day.
2. 104 students of grades 14, 1011 (66%) regularly have breakfast. However, more than half
students in 59 classes (54%) eat breakfast irregularly, which negatively affects
organism, reduces the mental performance of schoolchildren.
Human food should be varied and include various products. Time from
time, some newfangled idea appears about the dangers of sugar, salt, or
meat, then foods containing large amounts of cholesterol (eggs). If we reduce
Putting all these “recommendations” together, it turns out that it is generally harmful to eat anything other than
black bread, and drink anything other than water. However, the centuries-old experience of mankind
took away everything valuable in food that could be useful for the body. The diet should
meet the following requirements:
∙ Ensure consistency of body weight and its compliance with age standards (with
taking into account the nature of the physique);
∙ Cover all energy expenditures of the body, providing the necessary types of activity;
∙ Ensure the normal functioning of the digestive organs (for this it is important to have proper
the ratio of high-calorie, low-volume foods and low-calorie foods,
containing a large amount of fiber, which stimulates intestinal function).
3. The first dish acts as a stimulator of the digestive glands and, as it were,
prepares the stomach to digest the food eaten at lunch. Sokogonnoye
the effect of the first hot dishes is due to biologically active substances,
which are found in meat, fish, vegetables and go into soups, borscht during their
preparations. 110 students (71%) eat first courses daily, 29% refuse
them.
4. It is difficult to overestimate the importance of vegetables and fruits. They are the only one
a source of extremely important substances for a growing organism - vitamins and
mineral salts that have a beneficial effect on metabolism, promoting
maintaining high performance of the body, better digestion and absorption
nutrients, normal bowel function. The lack of vitamins is acute
in the spring at the end of the school year, when strength is at its maximum
student. However, only 69 students (44%) consume raw vegetables daily, 87
people (56%) refuse them.
5. Schoolchildren should receive the required amount of protein necessary for
implementation of growth processes, replacement of destroyed cells and intracellular
structures. The most valuable for a child are fish and milk protein, which
is best absorbed by the child's body. In second place in quality is meat
protein, in third – protein of plant origin. Every day a student must
receive 7590 g of protein, of which 4055 g are of animal origin.
34% of students in grades 111 consume meat products daily, 39%
eat meat 23 times a week. The survey showed that 3
students do not eat meat at all.
6. 51% of students eat fish products 23 times a week, 32% 23 times
per month, 15 students (10%) do not eat fish at all.
7. Schoolchildren should consume milk and dairy products every day. At school
There is a “School Milk” program that covers students in 17 grades.
However, only 33% of students (51 people) drink milk at home, 63 people (40%)
drink milk 23 times a week, mostly yogurt, Snezhok, and 14 students
(9%) do not consume dairy products at all.
School nutrition coverage is:
in primary school – 89% 55 people)
in primary school – 47% (34 people)
in secondary school – 65% (15 people).
Total school nutrition coverage is 67%, which is 2% less than in 2008-2009
academic year, when the coverage of hot meals was 69% of students.
5. Conclusion.
Since October 1, 2008 new sanitary and epidemiological requirements apply to
organizing meals for school students. The main requirement of the new sanitary rules
This is providing schoolchildren with nutritious (in all respects) nutrition. School
the menu has undergone thorough regulation. Now schools are forming an approximate
a two-week menu in which repetition of the same dishes is not allowed in the same
the same day or the next 23 days. The menu is developed in accordance with
nutritional and caloric needs of children of different age groups
daily diet, taking into account the territorial nutritional characteristics of the population. IN
The new rules list products that cannot be included in the school menu. IN
cream confectionery products, uncooked smoked sausages have been added to the black list,
hot sauces and seasonings, ketchups, mayonnaise, pates, instant food
based on food concentrates, dairy products and plant-based ice cream
fat Schoolchildren's meals must comply with the principles of gentle nutrition. So,
It is recommended to boil, stew, bake or steam foods, but
Deep frying is prohibited. For this purpose, it is prohibited in schoolchildren’s meals.
products with irritating properties. In accordance with the new sanitary
rules in schools for children who eat organized meals provide prevention
vitamin and microelement deficiency to ensure physiological
vitamin needs.
Providing hot meals for children while at school is one of the most important
conditions for maintaining their health and ability to learn effectively. According to the results
of the last academic year, hot meals were provided to schoolchildren of the Municipal Educational Institution Secondary School of the village. Red
Gorka was 69%, as of January 13, 2010, 67%. The lunch amount is 14 rubles.
An important problem is the lack of a healthy eating culture. Pupils,
especially high school students, prefer buffet products, the range of which
pizza, pies, buns, i.e. products that have low nutritional value and high
energy value. Nutritionists emphasize that the schoolchild, due to his age, is not able to do
choosing the right food option. Therefore, accustom your children to hot lunches
both parents and teachers should. Parents, when sending their children to school, should remember
that properly organized nutrition of a child is the key to his academic performance and health.
Schoolchildren need to instill the skills of cultural food, proper behavior for
table Before eating, they must clean themselves up, straighten their clothes, wash
hands. It’s good to involve the guys in setting the table. Even a junior schoolboy, if he
teach, can arrange plates, cups, arrange cutlery, serve bread, salad.
Participation in preparing for food, as it were, sets up the digestive tract for the upcoming
activity, as a result the digestion process improves.
The ability to eat neatly and beautifully is one of the qualities of a cultured person. It is important
both from an aesthetic point of view and from a hygienic point of view, since food taken “with feeling,
“sensibly, with arrangement”, is absorbed better.
Conclusions:
Most students have a varied menu throughout the week.
Many students, especially middle and high school students, do not follow the
nutrition, exclude full breakfasts.
The diet of many people contains insufficient quantities of fish and cereals.
Junior and middle school students consume sufficient amounts of
dairy products, and senior students receive few such products.
The vast majority of students snack between main meals
food, preferring foods that have a harmful effect on
digestive system
All this can lead to gastrointestinal diseases and obesity.
I suggest using a student’s health diary:
Students need:
daily consume 1 2 glasses of milk or fermented milk products, cottage cheese (30
50 g) or cheese (510 g);
limit salt intake and replace table salt with iodized salt;
combine butter with vegetable oil (sunflower, corn,
soybean, olive - up to 10-15 g per day);
limit the consumption of sugar, sweets, chocolate, fatty cakes and pastries;
use fish and seafood in your diet;
include meat or fish (preferably low-fat varieties) in your diet every day;
strive to use in food not sausages, frankfurters, small sausages, but dishes from
natural meat;
widely use all available vegetables, fruits, berries, juices in the diet;
strive to limit the diet of puffed corn, chips, breakfast cereals,
soft drinks, hot dogs and other forms of "fast foods"
I wish everyone good health!
1. Your child. I.I. Grebesheva. Medicine.1990.
Literature.
2. How to be healthy. (From foreign experience in teaching the principles of a healthy lifestyle
life). Moscow. Medicine. 1990.
3. Hot dishes. N.P. Ilyich. LLC "Harvet" 1995.
4. House doctor. Natela Yaroshenko. London Parson Walton Precc 1997.
5. A book about children's health. M.Ya.Studenikin. Moscow. Medicine.1986.
6. Basics of proper nutrition. Herbert M. Shelton Moscow "Young Guard" 1992
7. Workshop on biology. S. V. Alekseeva. Moscow. Education. 2000. 11. Educational
A guide to nutrition for a healthy child. Moscow "Medicine" 1980
8. Magazine "Biology at school". No. 7 2004
9. Teacher's newspaper. No. 38, No. 42 2007
Municipal budgetary educational institution
Priargunskaya secondary school
Research
“Rational nutrition is the key to health!”
Section “Natural Sciences and the Modern World”
students of 9th grade
Ivanova Margarita Alekseevna,
Proskurina Daria Sergeevna
MBOU Priargunskaya secondary school
Scientific adviser:
Yakimova Tatyana Ilyinichna.
biology teacher
Priargunsk village 2015
Brief summary
According to the Priargun Central District Hospital for the period from July 1 to December 31, 81% of students in grades 1-10 at the Priargun secondary school have gastrointestinal diseases.
Research carried out:
1. Questioning of 6th grade students.
3. Analyzed data from the Priargunsky Central District Hospital on adolescent gastrointestinal tract disease.
Results received:
The majority of students (more than 80%) suffer from gastrointestinal tract disease as a result of poor nutrition.
Priargunskaya secondary school
1. Pilaf with chicken - 100g/50g.
2. Tea with sugar and lemon - 200g/15g/5g.
3. Bread - 70 gr.
1. Borscht with meat, with mayonnaise - 250 gr. / 10 gr. / 70 gr.
2. Fresh cabbage salad - 50 gr.
3.Tea with sugar and lemon - 200g/15g/5g.
4. Bread - 70 gr.
1. Boiled vermicelli with butter - 100 gr. / 10 gr.
2. Sauce with liver - 50g.
3. Salad (carrot, apple) - 50 gr.
5. Bread - 70 gr.
1. Barley porridge with butter - 100g/10g.
2. Tea with sugar, lemon - 200g/15g/5g.
3. Bread - 70 gr.
1. Boiled pearl barley with butter - 100g/10g.
2. Goulash with meat - 50g.
3. Fresh beet salad - 50 gr.
4. Tea with sugar and lemon - 200g/15g/5g.
5. Bread - 70 gr.
annotation
Nutrition of a teenager is one of the main factors influencing the development and growth of the growing body. Therefore, it is so important to devote time and attention to this issue.
The time from 11 to 18 years is called adolescence. During this period of a child’s life, a whole revolution takes place, both physiological and psychological. The child’s body undergoes significant changes: growth increases significantly, internal organs and systems of a person are finally formed, puberty occurs. Yesterday's child turns into an adult. Naturally, nutrition during this period plays one of the most important roles in the formation of a maturing organism, and the gastronomic preferences formed in adolescence will influence the rest of life.
Goal of the work:
Establish the relationship between nutrition and health of a schoolchild.
Scientific knowledge
Observations
Findings:
Poor health in adolescents is the result of poor nutrition.
Research Article
Teenager's diet
Adolescence is a time of enormous change. The child grows and begins to choose food independently, often under the influence of peers. However, parents still need to set a good example for them and prepare nutritious food.
Proper nutrition plays a big role in the life of a teenager. It gives him strength, health, ensures harmonious growth, full development, protects him from diseases and helps fight infections.
It is necessary to know what products and dishes should be rationally used in a teenager’s diet, in what sequence they should be introduced into the diet, and how to cook correctly.
Vegetables and fruits are very beneficial for teenagers, as they contain essential vitamins, mineral salts, as well as pectins, dietary fiber and fiber, which have a beneficial effect on digestion processes.
To properly organize a teenager’s nutrition, care should be taken to ensure that some foods are included in his diet daily (milk, butter, bread, cereals, sugar, vegetables, fruits), while others are included every 1-3 days. So, an egg can be given every other day, cottage cheese - after 2-3 days, fish - once a week. Meat is usually given every day, but the amount can vary. Once a week it is permissible to have a vegetarian or fish day. However, in all cases it is necessary to ensure that within a week or ten days the teenager receives all the necessary products in sufficient quantities.
Among dairy products, a teenager needs cottage cheese - a source of biologically valuable and easily digestible protein.
Proper nutrition
Stable functioning of the whole body, complete absorption of all useful substances and elements, fast and correct metabolic processes in the digestive system are the key and guarantee of good health and high immunity.
Proper nutrition means certain and constant eating times. In this case, food is distributed throughout the day according to the number of calories and the set of chemical elements contained in the food. In addition, the set of dishes and their quantity must be taken into account. For mature and physically healthy people, nutrition experts recommend eating three or four times a day.
For some diseases associated mainly with the digestive system, it is worth eating five or six times a day. The daily food intake is distributed as follows: a light breakfast, equal to approximately a third of the total daily intake; a hearty lunch and dinner, amounting to a quarter of the daily requirement. Most nutritionists agree that 4 meals a day is the best choice. This proper nutrition system allows the body to optimally absorb nutrients and vitamins.
The distribution of products by hours of consumption very much depends on the composition and energy potential. For example: foods high in protein - meat, fish, legumes - should be consumed for breakfast or lunch. Such products increase the activity of the central nervous system. Before going to bed, you should eat dairy products, fruits and vegetables. They do not burden the digestive organs. You should not drink tea, coffee, or hot spices at night. This can activate your nervous system and disrupt your sleep. Eating too much or not eating enough also impairs sleep. It is best to start your meal with salads or vegetables. This way you will activate the activity of the stomach and increase the secretion of gastric juice. At the same time, dishes should be served no hotter than 50 degrees and no colder than 10 degrees. For good digestibility of food, it must be chewed thoroughly. Conversations, TV, books greatly distract from proper eating. Such food is harmful and spoils the digestive system.
Eat on a schedule and don't break it. Proper and systematic eating helps prevent the functioning of the gastrointestinal tract. Eat in moderation and within reason; overeating leads to the accumulation of fat mass and causes many different diseases, and reduces the active functioning of the immune system.
What can we achieve by eating right? By adjusting our diet, we can reduce the manifestation of chronic diseases that we have been suffering from for many years. For example, by reducing the amount of pepper in your favorite dishes, you can easily forget about heartburn and gastritis.
Proper nutrition and age
There are certain restrictions that can be ignored at a young age and which should become a “bible” for older people. A young person with a healthy digestive system can eat any food. I only recommend knowing when to stop and not relying on any one type of product. It is not advisable for older people to eat highly salty foods, so as not to provoke a hypertensive crisis. People over 50, especially women, need to consume more foods containing calcium: this is a necessary prevention of osteoporosis (brittle bones and frequent fractures in old age).
About the importance of proteins, fats and carbohydrates. Proper nutrition is based on the optimal proportion of proteins, fats and carbohydrates. It is not difficult to find out how many of them should be contained in food for each person. It all depends on what type of activity a person is engaged in. People with mental work move little, but their brain absorbs a lot of energy, so their diet should contain 100-110 grams of protein, 80-90 grams of fat and 300-350 grams of carbohydrates per day. People engaged in physical labor expend more energy in their muscles, so they need 115-120 grams of protein, 80-90 grams of fat and 400 grams of carbohydrates. In addition, every person should receive vitamins and fiber daily.
An optimal diet is one that contains meat, fish, dairy products, vegetables and fruits. Food rich in carbohydrates satisfies hunger well (flour, sweets), but there is very little benefit from such food. It is better to minimize the consumption of sugar and flour products. And if you really want something sweet, it’s better to eat a spoonful of honey than candy.
General basics of proper nutrition:
1. Food must be fresh. During storage, dietary quality inevitably deteriorates. Cooked food should not be left for long. The processes of fermentation and decay begin to take place in it. It is better to eat food immediately after cooking.
2. Proper nutrition should be varied and balanced. If you eat at work, it is better to order ready-made lunches delivered to the office. This will allow you to maintain a varied and balanced diet. The more different foods included in the diet, the more biologically active substances enter the body.
3. The diet should contain raw vegetables and fruits. Raw fruits contain concentrated life-giving power; they retain significantly more vitamins and microelements than boiled ones. Raw vegetables and fruits increase the speed of metabolic processes. For people who are overweight, phlegmatic, and prone to depression, it is very good to include raw vegetables and fruits in their diet to increase the speed of metabolic processes. People with increased excitability are better off eating steamed or oven-cooked vegetables and fruits.
4. Seasonality of nutrition. In spring and summer it is necessary to increase the amount of plant foods. In winter, on the contrary, it is advisable to add foods rich in proteins and fats to the diet.
5. Dietary restrictions. Weight gain always develops against the background of an energy imbalance, so to reduce body weight it is necessary to limit the energy value of the diet. In addition, overeating reduces performance and causes fatigue.
6. A certain combination of products. You cannot eat incompatible dishes, and this is a mandatory rule. With unfavorable food combinations in the intestines, the processes of fermentation and rotting of food are activated, and waste and toxins accumulate in the body. If we take into account the fact that about 90 percent of people over the age of 40 suffer from bloating, heartburn, bitter taste in the mouth, constipation, etc., then all of them should think about changing their diet.
7. We should get maximum pleasure from food. First of all, you need to give up rushing while eating, unpleasant conversations and reading.
And so to summarize: proper nutrition as a way of life is varied, fresh food in moderation, eaten for pleasure.
Research plan
The problem of schoolchildren is poor nutrition!
Poor nutrition of a teenager largely depends on their parents.
The survey results showed:
In total there were 80 people aged 11-12 years
Pattern of student morbidity:
REGISTERED
FUCKING EVERYTHING.
INCLUDING FOR THE FIRST TIME
INSTALLED. DIAGNOSIS
CARE OF 1000 CHILDREN.
CONSISTS UNDER "D"
UD. WEIGHT PER STRUCTURE
DISEASES OF THE ENDOCRINE SYSTEM, NUTRITION DISORDERS, METABOLIC DISORDERS
SUBSTANCES OF THEM:
DIABETES
OBESITY
INCIDENCE OF G.K.T.
Conclusion: disease J.K.T. 81% of students at Priargunskaya secondary school suffer. 19% associated diseases: obesity, diabetes mellitus and endocrine system diseases, eating disorders, metabolic disorders.
Diseases due to poor nutrition.
Conducting research, we came to the conclusion that poor nutrition in a teenager contributes to: loss of attention, weakness and fatigue, deterioration of memory and brain function, easy access to viral and infectious diseases.
Breakfast chart for 6th grade students.
Bibliography
1. All-Russian program “Healthy nutrition - health of the nation.”
2.Federal Law “On the Quality and Safety of Food Products”.
3. Concept of state policy in the field of healthy nutrition of the Russian Federation for the period until 2005.
4. “Lenten cuisine” Moscow, EKSMO, 2004.
5. “A person needs to eat”, Moscow, EKSMO, 2006.
6.Internet.
Applications
Brief summary................................................... ...........................................2
Menu of Priargunskaya S.O.Sh. ........................................................ ...........................3
Annotation................................................. ........................................................ ..........4
Research Article................................................ ........................................................ ....5
Teenager's diet......................................................... ................................................5
Proper nutrition................................................................ ...............................................6
Proper nutrition and age............................................................. ............................7
Research plan........................................................ .............................................eleven
Questioning of 6th grade students.................................................... ..................12
Structure of morbidity................................................... .................................13
Dynamics of incidence of gastrointestinal tract ........................................................ ..................14
Diseases due to poor nutrition
Breakfast diagram................................................... .............................................16
Bibliography................................................ ...........................................17
Applications........................................................ ........................................................ .......18
City conference of junior schoolchildren"Opening"
Section "Valeologist"and I»
Correct 
nutrition -
guarantee of health
Kogalym, 2015
Introduction 3
Chapter 1. Healthy eating is the basis of life 4
1.1. Formation of a healthy lifestyle 4
1.2. The role of vitamins in the nutrition of schoolchildren 4
1.3. Calorie content of food 5
1.4. Do you need morning breakfast 5
1.5. Food Pyramid 6
Chapter 2. Catering in the school canteen 6
2.1. The key to successful studies is proper nutrition 6
2.2. Meals for students of MAOU Secondary School No. 7, building 2, in school canteen 6
Chapter 3. Our research 7
3.1. Questioning schoolchildren on nutrition 7
3.2. Research on a popular product among schoolchildren – chips 8
3.3. Testing food products for the presence of nitrates 8
Conclusion 8
List of sources of information and Internet resources 9
Appendix 10
Introduction
“Health is worth more than gold,” said the English poet and playwright William Shakespeare. Our health is the most valuable thing we have. WITH Statistics show that by the end of school, most children have chronic diseases caused by poor nutrition.
One of the main conditions for the normal development of a schoolchild is proper nutrition. Extremely important internal changes occur in the child’s body (the nervous, endocrine, lymphatic, respiratory, immune and other systems are formed) . Schoolchildren spend most of their time at school, doing hard work - obtaining and assimilating knowledge in school subjects, and at the same time they grow and develop, therefore they must eat well, since nutrition ensures the formation of the body and helps maintain health.
During the preparation of this work and the survey of students, we found out that there is a problem in organizing a proper diet. A schoolchild’s “working day” does not always begin with breakfast; often children simply snack on chips, crackers, and buns, washed down with soda. As a result of poor nutrition, health deteriorates. And then we thought about the importance of nutrition for schoolchildren, are the chips beloved by children really “scary”, do the fruits and vegetables that we eat in the school cafeteria contain nitrates? How caloric is the food in our canteen?
Relevance of our work: due to the need to analyze the importance of proper nutrition in maintaining the health of schoolchildren. Through this work, we will try to develop recommendations for rational nutrition for schoolchildren. Purpose of the study: find out the need for proper nutrition for school-age children.
Tasks:
Study information in sources on this topic;
Learn about the role of vitamins and what “calorie content of food” and “nutrition pyramid” are;
Study the role of morning breakfast and its importance for schoolchildren;
Find out whether chips are harmful to our health;
Conduct a survey among students;
Meet with the school medical worker and the head of the school canteen;
Draw conclusions based on the knowledge gained.
Research hypothesis: We assume that if we eat right, we will get sick less.
Object of study : Human. Subject of study : proper nutrition
Research methods : reading and analyzing literature on the topic; survey of schoolchildren;
conversation with a medical worker and the head of the school canteen; studying the menu
school cafeteria; research of products: chips, fruits and vegetables; analysis
research results, photographing the results of the work.
ChapterI. Healthy eating is the basis of life
1.1. Formation of a healthy diet
The most important stage in a person’s life is childhood, when the foundation of his entire destiny and his health is laid. School age is a period of development of the human body, in which the formation of bone tissue, the musculoskeletal system and other important organs is completed. That's why it's so important to have a balanced diet. A schoolchild's menu must include foods containing not only proteins, fats and carbohydrates, but also essential vitamins, minerals and trace elements. A modern schoolchild, according to nutritionists, should eat at least four times a day, and there must certainly be a hot dish for breakfast, lunch, and dinner. The correct ratio of carbohydrates, fats and proteins is the basis of a healthy diet (Appendix 1). The school canteen provides schoolchildren with hot meals. But, unfortunately, outside of school, schoolchildren, especially children of primary school age, not knowing or understanding the huge range of food products, are exposed to the dangerous influence of low-quality food. Healthy nutrition is nutrition that ensures growth, normal development and vital activity of a person, contributing to the strengthening of his health and the prevention of diseases.
1.2. The role of vitamins innutrition
The student’s body will grow and develop well if it receives the proper complex of vitamins. Vitamins (from the Latin “vita” - life), a group of organic compounds of diverse chemical nature, necessary for the nutrition of humans, animals and other organisms in minute quantities compared to the main nutrients (proteins, fats, carbohydrates and salts), but of great importance for normal metabolism and vital functions. Without vitamins, it is absolutely impossible to ensure full health. Many vitamins are quickly destroyed and do not accumulate in the body in the required quantities, so a person needs a constant supply of them with food. Of the 30 known and studied vitamins, about 20 of them are involved in ensuring human health (Appendix 2). They contribute to the proper growth and development of the child, participate in all metabolic processes, increase the body’s endurance and resistance to diseases. A lack of vitamins in food can lead to various diseases, such as vitamin deficiency, in which growth processes are disrupted, memory deteriorates and performance decreases. A person becomes irritable, quickly gets tired, and his appetite decreases. Consumption of a number of vitamins in large doses is just as undesirable as their lack of food.
1.3. Calorie contentfood
You can often hear the words “high-calorie product” or “low-calorie product” from adults. We wanted to figure out what the word “calorie content” means.
Under calorie content, or energy value, food refers to the amount of energy that the body receives when it is fully absorbed. The calorie content of food is expressed in calories (cal) or kilocalories (kcal). Each of us should receive as much energy as we expend during the day, i.e. Energy balance must be maintained in the body. Daily calorie intake depends on age, gender and activity, so it varies. The calorie content of a schoolchild's diet should be as follows: 7-10 years - 2400 kcal; 14-17 years old – 2600-3000 kcal; if a child plays sports, he should receive 300-500 kcal more. Anyone who wants to lead a healthy lifestyle needs to know the daily calorie intake and the ratio of proteins, fats and carbohydrates.
1.4. Is morning breakfast necessary
There is a wise saying among people: “Eat breakfast yourself, share lunch with a friend, and give dinner to your enemy!” The explanatory dictionary of the Russian language by S.I. Ozhegov gives the following definition: “Breakfast is the first meal of the day, morning meal; food prepared for the morning meal." Scientists have come to the conclusion: children who receive a nutritious breakfast develop better, are more successful in school, and are less likely to have illnesses and anxiety attacks. Breakfast affects performance, turning out to be real “brain food” for children. It has been found that certain foods can stimulate mental activity. For breakfast, it is better for a schoolchild to eat porridge, eggs or casserole. A hungry schoolchild who has had a dry snack gets tired faster and studies worse. You can drink breakfast with tea, milk, kefir or cocoa. Experts believe that a child's breakfast should consist of three main elements: fruits, grains and dairy products. Fruits - it is a source of vitamins that support immunity. Dairy products - milk, yogurt, cottage cheese, cheese - are an irreplaceable source of calcium, which is so necessary for the child’s body.
1.5. Pyramidnutrition
Nutrition is an integral part of our lives, and it is only natural that there are laws regulating proper nutrition. Food should be varied, and, of course, age, national traditions and place of residence must be taken into account. In general, these recommendations boil down to the food pyramid recommended by the World Health Organization. The food pyramid is a diagrammatic representation of the principles of healthy eating developed by nutritionists. At the base of this pyramid are physical activity and adequate fluid intake. Products located at the bottom of the pyramid should be eaten as often as possible, respectively, those located at the top should be excluded from the diet or consumed in limited quantities (Appendix 2).
ChapterII. Organization of rational nutrition in the school canteen
2.1. Correctfood - good study
Food is a source of energy for humans. You need to learn from a young age to maintain the “golden” mean, avoiding overeating or undereating, otherwise you can develop serious illnesses. Frequent diseases of students are cholecystitis, pancreatitis, gastritis, and gastric ulcer. Factors contributing to these diseases: hasty and dry food; eating with long breaks; eating smoked, fried, spicy, hot, cold food; chewing gum. The lack of stable hot food increases the risk of stomach and intestinal diseases in children much higher than in adults. Lack of nutrients causes in schoolchildren: loss of attention, weakness and fatigue, deterioration of memory and brain function, and easy access to viral infectious diseases. In a conversation with the school’s medical worker, we found out that 16% of students already have digestive diseases. To ensure that this percentage does not increase by the end of school, you need to properly organize your nutrition. If students do not eat properly, they will not be able to study well and achieve athletic and academic excellence. No less important than the classroom in school life is the organization of meals through the school canteen.
2.2. Meals for students of MAOU Secondary School No. 7, Building 2, in the school cafeteria
In our school canteen, 237 students in grades 1-9 and 11 receive hot meals. 47 students from large and low-income families enjoy discounted meals. Hot meal coverage is 100%. The dining room allows you to organize hot breakfasts and lunches and is designed for 80 seats. To ensure that all students receive hot meals, the school canteen operates according to a schedule. A number of employees are involved in the organization of catering at the school. They are responsible for the preparation of tasty food made in accordance with all technologies and the organized consumption of cooked food. To prevent vitamin deficiency and ARVI in schoolchildren, ascorbic acid and rosehip decoction are used in the diet. The atmosphere of warmth and homeliness in our dining room is extremely pleasant. The canteen staff always greets children with a smile. Therefore, children enjoy visiting the school canteen.
When compiling the school breakfast menu, the norms and calorie content of food are taken into account. Vitamins are an essential part of food, just like proteins, fats, carbohydrates and mineral salts. The more varied the food, the better the body is provided with the necessary substances and the higher the degree of absorption of food. What is the menu in our school canteen? What is the calorie content of breakfast? Do the meals that schoolchildren eat contain the required amount of proteins, fats and carbohydrates? We addressed these questions to the head of the school canteen. She told us about how a subsidized cyclical menu for schoolchildren was developed. We did not set out to examine the entire menu; we were interested in which days the caloric content of food was the highest and lowest, which foods from the school menu contained more and less proteins, fats and carbohydrates (Appendix). After a brief analysis of the school menu, we found out that it is varied and contains proteins, fats and carbohydrates vital for a growing body. All products contain minerals and vitamins. Considering that at breakfast it is necessary to receive 20-25% of calories from the daily norm, the calorie content of breakfast for students should be 800 kcal, unfortunately, in our canteen this norm is not maintained and on average for a 12-day period it is in the menu for age groups 7-10 years - 454 kcal. The menu for age groups 11-17 years old is 462 kcal. For students in the preferential category – 711 kcal.
To make students' meals in the school canteen balanced and nutritious, additional funds are needed. Lately there has been talk about increasing parental fees for meals.
ChapterIII. Our research
3.1. Questioning schoolchildren on nutrition issues
We conducted a survey of students in grades 5-7 and 11 on the topic “Your attitude to nutrition.” 70 students took part in the survey. Of these: 5D – 18; 6 E-15, 7 D - 20; 11D -17 students. The results of the survey (Appendix 5) showed that 33% of respondents love “junk food” (chips, crackers, soda). 89% eat foods that contain chemicals. 66% of respondents do not have breakfast in the morning or do it sometimes. Almost 50% do not eat iodine-rich seaweed, which is important for mental development. 48% occasionally eat fish, and 15% do not eat it at all. 57% drink carbonated drinks regularly or often. 61% do not or rarely eat porridge. What was pleasing about the survey was that 79% often consume foods high in vitamins (fruits, vegetables). 54% take medications containing vitamins. Many of the respondents prefer dairy and meat products. The survey statistics are disappointing. In most cases, children do not eat entirely correctly, not receiving all the nutrients and microelements. Poor nutrition contributes to the development of chronic diseases, fatigue, and decreased performance. Eating “junk food” leads to the accumulation of harmful substances in the body. If this continues in the future, the majority may develop various pathologies.
3.2. A study of a popular product among schoolchildren - chips
We found out that chips are one of the most popular foods among schoolchildren. To find out whether they are healthy or harmful, we conducted a study of chips from 5 manufacturers (Appendix). During this work, we found out that chips contain many dangerous additives that can affect health (Appendix). After conducting a study, we concluded that chips are harmful to health.
3.3. Research on healthy foods - vegetables and fruits
We conducted a study on the presence of nitrates in some fruits and vegetables that were used to prepare dishes from the school menu in our canteen. No nitrates were found in all samples taken (Appendix).
Conclusion
Having studied the daily food ration of schoolchildren, we found out that 237 students receive hot meals every day. A fairly large percentage of students eat incorrectly, many do not follow a diet, as a result of which the percentage of students with diseases of the digestive system may increase. An analysis of the nutritional status at school shows that students’ diets contain small quantities of foods necessary for health: cottage cheese, milk. I was pleased that the school cafeteria does not sell harmful products: chips, kirieshki, carbonated drinks, which negatively affect health. We will bring the results of the study to the attention of students, parents, and school teachers. We would like to give students and parents a number of practical tips and specific recommendations, the implementation of which will help them maintain their health (Appendix). We will conduct educational work among schoolchildren to promote proper nutrition and an active lifestyle in order to improve their health. (We developed and conducted classes in elementary schools “Proper nutrition is the basis of health”; based on the results of the research, we created a stand about healthy and rational nutrition). Having identified the need for proper nutrition for school-age children, we believe that we have achieved the goals of our work. The hypothesis that if you eat right, you will get sick less has been confirmed.
Always remember that health is in our hands, and proper healthy nutrition is the key to our longevity. Be healthy!
List sources of information and Internet resources
Nutritionist advice: healthy eating for schoolchildren. silver- studio.com.ua›…znat/sovety…shkolnikov.html Proper nutrition of schoolchildren is the basis of health...
zid.com.ua›rus_creativework…shkolnykov…zdorovya-y…
Ozhegov's Dictionary - Wikipedia ru.wikipedia.org›Ozhegov's Dictionary
Borovskaya E. “Healthy nutrition for schoolchildren” “Eksmo” 2010
I. Melkov “Rational nutrition of school-age children” M. “Enlightenment” 2009
Annex 1
Squirrels - the main building material for our body. Protein consists of muscles, internal organs, the circulatory system, the immune system, skin, hair, and nails. The best sources of protein are fish, chicken, turkey, lean meat, low-fat dairy products, nuts, whey products, and egg whites.
Fats - the most powerful source of energy. In addition, fat deposits protect the body from heat loss and bruises, and the fat capsules of the internal organs serve as support and protection from mechanical damage. The source of fat is animal fats and vegetable oils, as well as meat, fish, eggs, milk and dairy products. Fats improve the taste of food and make you feel full.
Carbohydrates– the main source of energy. The body receives approximately 60% of its energy from carbohydrates, the rest from proteins and fats. Sugar, honey, cookies, cereals, pasta, bread, pastries and cakes, ice cream, candy - these are products that contain carbohydrates.
Appendix 2
Vitamins.
| Name vitamin A | What is the benefit vitamin A? | Symptoms from a lack of vitamin in the body | What products contain |
| Vitamin A | There is an exchange of proteins, growth and formation of bones and teeth, and skin renewal processes. | Cracked lips appear, twilight vision disorder - “night blindness”, development of chronic sinusitis, bronchitis, tracheitis. | Carrots, peppers, peaches, apples, apricots, rose hips, fish oil, liver, eggs, milk. |
| Most common forms vitamin B – these are: B1, B2, B3 B5, B6, B7, B9, B12. | Ensures the normal functioning of the brain and nervous system, and also participates in the formation of blood. | Lack of appetite, fatigue, peeling skin, conjunctivitis, anemia (anemia), muscle pain, nervous system disorder. | Liver, egg yolk, dairy products, oats, rolled oats, buckwheat, cottage cheese, cheese, meat, fish |
| Vitamin WITH | Stimulates growth, promotes the absorption of carbohydrates, increases the body's resistance to infections, normalizes cholesterol levels in the blood, and promotes the absorption of iron from food. | Changes in the central nervous system and skin, sleep disturbances, rapid irritability, muscle pain, increased bleeding from the gums. Scurvy. | Rose hips, sea buckthorn, black currants, all fruits and vegetables. |
| Vitamin E | Promotes the absorption of proteins and fats, participates in the processes of tissue respiration, affects the functioning of the brain, blood, nerves, muscles, improves wound healing, and delays aging. | Anemia (anemia), weak reflexes, poor coordination of movements, disruption of the vestibular apparatus, and the likelihood of injury increases. | Cereals and legumes, cabbage, tomatoes, lettuce, peas, spinach, parsley tops, rose hips, meat, eggs, milk, beef liver. |
| Vitamin RR | Participates in protein metabolism, regulates higher nervous activity and the functions of the digestive organs. Used for the prevention and treatment of gastrointestinal diseases, non-healing wounds and ulcers. | Lethargy, apathy, fatigue, dizziness, irritability, insomnia, weight loss. | Meat, liver, kidneys, eggs, milk, wholemeal bread products, cereals (especially buckwheat), legumes, mushrooms. |
Appendix 3
Food pyramid.
The base of the pyramid is three product groups: vegetables(3-5 servings) and fruits(2-4 servings), whole grain products - whole grain bread, brown rice, whole grain pasta, porridge (6-11 servings). Also in this group are vegetable fats containing polyunsaturated fatty acids (olive, sunflower, rapeseed and other oils). These foods should be consumed at every meal.
Milk and dairy products, yoghurts, cheese, etc. People with lactose intolerance should replace dairy products with products containing calcium and vitamin D3. We consume 2-3 servings per day.
At the very top of the pyramid are foods whose consumption should be reduced. These include animal fats found in red meats ( pork, beef) and butter, as well as foods high in so-called “fast carbohydrates”: white flour products (bread and baked goods, pasta), refined rice, carbonated drinks, sweets. Recently, the latter group began to include potato due to its high starch content.
The consumption of these products should be reduced or, if possible, completely eliminated from the diet.
Appendix 4
Studying the menu in the school cafeteria
In a conversation with the head of the school canteen, we found out that the subsidized cyclical menu is designed for age groups 7-10 years; 11-17 years old and for students in the preferential category. The layout is done for 12 days. In addition to the listed dishes, the menu indicates how much protein, fat and carbohydrates the dishes contain. Minerals and vitamins are also listed. Energy value is expressed in kilocalories. The most calorie-dense meals on the menu for age groups 7-10 years were the days when children received: beef meatballs (192 kcal), boiled pasta (135 kcal), coffee drink (116 kcal) and rye-wheat bread enriched with nutrients ( 88 kcal). Total – 531 kcal. The lowest-calorie day was when children received: sausages, meat products baked in dough (200 kcal), a drink made from rose hips (100 kcal) and fresh fruit (47 kcal). Total – 365 kcal.
The most calorie-dense meals on the menu for age groups 11-17 years old were the days when children received: milk semolina porridge with butter (288 kcal), cocoa with milk (190 kcal) and rye-wheat bread enriched with nutrients (88 kcal). Total – 566 kcal. The lowest calorie day was when students received the same foods as the age group 7-10 years (365 kcal).
For students in the preferential category, the most high-calorie meals on the menu turned out to be the day when schoolchildren received: “Ryzhik” salad (216.23 kcal); soup – homemade noodles (170 kcal); zrazy, chopped with butter (122 kcal); boiled pasta (117 kcal); drink made from rose hips (100 kcal) and rye-wheat bread enriched with nutrients (177 kcal). Total – 902.23 kcal. The lowest calorie day was when children received: Siberian borscht (50 kcal); fish stewed in tomato with vegetables (109 kcal); boiled rice (139 kcal); orange drink (106 kcal) and rye-wheat bread enriched with nutrients (177 kcal). Total – 581 kcal.
Analyzing the school menu, we found out that liver pancakes with butter have the largest amount of proteins - 13.94 g. And the largest amount of fat was contained in boiled sausage with butter - 15.6 g. Milk rice porridge with butter contains the largest amount of carbohydrates - 51.6 g. The least proteins were contained in drinks: cherry, apple, orange and tea with sugar (0.2 g). The least amount of fat is found in rye-wheat bread enriched with nutrients (0.3 g). Fats were absent in tea with sugar, orange drink and tea with lemon. Boiled sausage with butter turned out to have the least amount of carbohydrates.
Our booth for organizing healthy nutrition
Appendix 5
Questioning of schoolchildren
| constantly | ||||
| How often do you eat vegetables and fruits? | ||||
| Do you eat foods that contain chemicals? | ||||
| Do you take medications containing vitamins? | ||||
| Do you have breakfast at home before classes? | ||||
| Do you eat seaweed? | ||||
| How often do you eat chips and crackers? | ||||
| Do you eat dairy products? | ||||
| Do you eat fish? | ||||
| Do you eat meat products? | ||||
| Do you eat porridge? | ||||
| Do you drink carbonated drinks? | ||||
| When buying products in a store, do you read what they contain? | ||||
| How often do you experience stomach discomfort or indigestion? |
Appendix 6
Photo report on chips research
Photo 1. Let's start studying chips. Photo 2. Describing the contents...
Photo 3. Samples are ready for testing!Photo 4.Determination of fat content
Photo 5. Samples checked... Photo 6. Test result...
Photo 7. The lowest fat sample... Photo 8. Test for starch content.
Photo 9. Meeting with the school medical worker. Photo 10. Drawing conclusions.
Appendix 7
Testing vegetables and fruits for nitrate content
Photo 11. Products are prepared. Photo 12. Nitrate - test for determining nitrates
Photo 13. Researching food products
Photo 14. Testing products for nitrate content
Photo 15. Testing products for nitrate content
Photo 16. Nitrate content does not exceed permissible standards!
Photo 17. Nitrate content does not exceed permissible standards!
Photo 18. Nitrate determination table. Photo 19. Results of testing for
nitrates...
Everything in nutrition should be in moderation:
Food should be varied;
Food should be warm;
Chew food thoroughly;
There are vegetables and fruits;
Eat 3-4 times a day;
Don't eat before bed;
Do not eat smoked, fried or spicy foods;
Do not eat dry;
Eat less sweets;
Start your day with a nutritious breakfast;
It is advisable for a child to eat fish 1-2 times a week;
Healthy Nutrition suggests milk and water as the most suitable drinks for schoolchildren - since they do not damage their teeth;
Do not snack on chips, crackers or drink carbonated drinks.