Abstract

The priority task in the development of gluten-free flour confectionery products is to ensure the health of children with metabolic disorders that lead to the development of diseases of the gastrointestinal tract and other pathological conditions, which in turn contribute to reducing the child's immunity. Children are the most vulnerable group, for whom nutrition is a factor in the development of all organs and life support systems. Students receive increased mental and physical loads, therefore, the lack of necessary food components negatively affects the development of children. Parents are undoubtedly aware of the role of proper nutrition, especially for children with various diseases of the gastrointestinal tract, but it is extremely important that educational institutions at all levels complement and in some cases completely make up for poor-quality nutrition of the child in the family. All educational institutions have children with metabolic disorders, and these institutions are already working in accordance with the sanitary norms and regulations of the Russian Federation, but the task of the University is to inform such institutions about the need to provide specialized products, including gluten-free ones.

Full Text
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