SCIENTIFIC AND METHODOLOGICAL ASPECTS OF DESIGNING NUTRITIONS FOR SCHOOLCHILDREN

Abstract

The current state of healt hand schoolchildren’ nutritionin Ukraine, in cluding Cherkasy, has been studied and analyzed.The Ukrainian schoolchildren physiological need sinbasic nutrients and energy and the actual in take of nutrients have been analyzed. It has been found that the schoolchildren’s diets do not meet physiological standards in terms of protein, lipid, carbohydrate balance and energy value, have a significant deficiency of minerals (zinc, selenium, iodine, iron, calcium), fibre, pectin, B vitamins and the antioxidant group vitamins (ß-carotene, ascorbic acid, tocopherol). Regulations of «Norms of Physiological needs of the population of Ukraine in basic nutrients and energy» have been analyzed. As it was discovered, these regulations do not include physiological needs for minerals: sodium, potassium, chlorides, manganese, fluorine, chromium; absent recommended consumption of biologically active substances: inositol, Ļ-carnitine, choline.To ensure the rational nutrition of schoolchildren of secondary schools, options of diet at home and schools, scientific and methodological directions of food design have been proposed and substantiated. Ways to optimize the schoolchildren’s diet and theimpact of changesinnutrient composition on their the body functional systems have been identified. Food rations have been developed and implemented taking into account daily needs and energy value. The influence of food rations on functional features of schoolchildren's organism has been studied, the complex indicator of quality has been calculated and the model of quality influence of a food ration on an organism functions has been constructed. Itincludesalso developed functional food and beverage. A comparative analysis of the recommended physiological needs of schoolchildren in basic nutrients and energy was discernedincluding nowadays and developed rations. A comprehensive indicator of the quality of school lunches indicates an increase in the quality of developed diets and it is equal to 1.06 for students in grades 1–4, for students in grades 5–11 – 0.93, as in fact diet – 0.66. It has been proven that the developed diets have a positive effect on the functional characteristics of schoolchildren and their health.

Keywords

• food ration
• schoolchildren
• food norms
• nutrients
• rational nutrition
• complex quality indicator