Фактическое питание школьников в период дистанционного обучения в связи с COVID-19

Abstract

Healthy diet has a complex protective impact on physical well-being, it ensures optimal functioning of all processes in the child’s body, especially during the pandemic. Рurpose of the study: to assess actual dietary intake in secondary school students during remote learning due to COVID-19 quarantine and restrictive measures. Descriptive study aimed to assess actual dietary intake in 5th and 6th grade secondary school students aged 12-13 was carried out; the students lived in different mono-cities of Kemerovo region, and their parents had approved their participation in the study. Actual dietary intake was assessed using the 24-hour dietary recall (n=40). Comparison of the diet composition qualitative and quantitative characteristics was carried out based on the current sanitary regulations, as well as the latest issue of the Federal Research Centre of Nutrition, Biotechnology and Food Safety guidelines. Insufficient intake of fish and seafood, eggs, milk and dairy products, vegetables, fruit, and juices was revealed in children. The daily diet included excessive amounts of bakery products, pasta, sausage products, confectionery products, and sugar. Energy value of the diet in secondary school students exceeded physiological requirements recommended during quarantine. The diet was unbalanced in terms of micronutrient content: along with sufficient contribution of protein and carbohydrates to the total calorie value, the excessive amount of fat together with insufficient amount of vegetable fat was detected. The eating pattern shaped during homestay lead to insufficient intake of micronutrients (vitamins В1, В2, РР, А), as well as to imbalanced intake of phosphorus, calcium, magnesium, and sodium. The study has shown that the diet of secondary school students staying at home due to quarantine does not confirm with healthy eating principles and is not rational in terms of the food product set.