Моделирование системы оценки «индекса несъедаемости» в школьной столовой на примере рыбных блюд

Abstract

The aim of the study is to assess the eating behavior of preschoolers and schoolchildren when organizing two hot meals a day according to the system of free choice of buffet dishes, modeling the calculation of the inediency index of food waste (FW) dishes, including the analysis of demand and consumption of fish dishes in the school cafeteria by consumers of different age groups.
 The article provides up-to-date information on the volume of consumption of fish products recommended by sanitary rules and regulations for catering for preschool and school-age children. In the course of the study of consumer preferences on the example of a private school and kindergarten, the main reasons and patterns of unpopularity of fish dishes among preschoolers and schoolchildren were established, as a consequence of influencing the growth of the "inedibility index" of dishes in the school cafeteria. The questionnaire method obtained data on the main reasons for the unpopularity of fish dishes: in the first place, 54% of refusals among children aged 7-11 years are associated with the unpleasant smell of these dishes. Organoleptic evaluation of fish dishes showed that in order to increase the demand for consumption of these dishes, it is necessary to increase their taste advantages. It was found that 58% of preschool children and 54% of children aged 7-11 years do not like the fishy smell. The same trend is observed for the other groups. To reduce the "inedibility index", the development of an up-to-date "recipe bank" of fish dishes is required. Raising awareness of the population about the benefits of fish and its quality criteria does not exclude the possibility of developing a wide range of fish semi-finished products of industrial production that will meet the requirements of a healthy diet of the population.