THE STUDY OF THE NUTRITION FEATURES IN PRIMARY SCHOOL STUDENTS IN THE PRESENCE OF ALTERNATIVE MENU

Abstract

Introduction. The actual nutrition of primary school students in the organization of public catering with the provision of three diet options for breakfast, which differed in price and range of meals has been analyzed. Material and methods. The survey included the organized nutrition assessment of students according to 36 menu plans using the individual weight method (5960 portions). Food parcel of daily diet has been analyzed according to 149 food diaries. Results. Nutrient content and energy value of the meal in actually consumed rations is 1.7-3.4 times lower than the information presented in the menu and 2.0-2.7 times lower than the average need for nutrients. By comparing three options of ration it was established that the standard breakfast (cost up to 50 rubles) is the scarcest (37%-87%) according to the actual level of nutrients and energy value consuming by students. The alternative breakfast containing additional salads, fish and meat dish, pasta, pastry and bakery products is the most completed according to the consumption of food substances. In the analysis of daily rations of students by food logs, a decrease in the consumption of fish, rye bread, dairy products, eggs, vegetables is established while increasing the consumption level of chicken, pasta, and pastry. Conclusion. The data of the current study testify to the inconsistency between the calculated data of menu plans and actual levels of nutrients incoming with diet, which deficit accouts for 59-87%. The actual consumption of food substances from school breakfasts increases when is accompanied by an alternative menu. It is necessary to improve the control systems for catering in children’s collectives, to use modern models of the student service organization and to form the right stereotypes of food behavior.