Organizing meals in kindergarten: methods and nuances. consultation

Diet in kindergarten

Meals in kindergartens are designed taking into account the age characteristics of the child. The norm for nursery groups is 155 kcal, for older children - 1900 kcal per day. Nutrition standards for preschool institutions were developed by the Institute of Nutrition of the Russian Academy of Medical Sciences.

The menu is designed in such a way that dishes are not repeated within 20 days. Agree, such a varied diet at home is rare, especially for working mothers.

Products are supplied by supplier companies that undergo a competition. The company that wins the tender enters into a contract with the preschool educational institution.

Thus, the supplier brings fresh products to the kindergarten, and there the cook prepares the food on site. Moreover, dishes must be prepared immediately before consumption: food that has stood for more than 2 hours is already considered stale.

Your daily diet should include:

• meat;
• milk;
• dairy products;
• bread;
• potato;
• fruits;
• cereals;
• vegetables;
• butter and vegetable oil;
• drinks (juices, cocoa, compotes).

Other products (fish, cottage cheese, eggs, cheese, etc.) - 2 - 3 times a week.

Dishes can be replaced with identical ones. For example, chicken can be replaced with turkey, beef, rabbit meat; fish - seafood, some vegetables can be replaced with others, etc. The main thing is that the number of calories when replacing corresponds to the norm.

For children with allergies, foods that cause food allergies are excluded.

Attention! Children are prohibited from giving food that has not undergone heat treatment, except for salted herring, trout and salmon. Also, their diet should not contain canned food, pickled vegetables, mushrooms, wild animal meat, dairy products with vegetable fats, cream confectionery, carbonated drinks, fried and spicy foods.

Also read on our website: The sixth month of a child’s life

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Organizing meals in kindergarten: methods and nuances. consultation

Organizing meals in kindergarten: methods and nuances.

Nutrition culture in kindergarten is a science necessary in modern life. Fast food, which looks attractive in conditions of eternal lack of time, strives to displace healthy food from our diet. This is not at all beneficial for a growing child's body. Since children spend most of the day in kindergarten, it is the educators who are responsible for teaching the child how to eat healthy, tasty, beautifully and, most importantly, carefully.

Etiquette lessons begin at an early age. The child learns not only to behave properly at the table, but also to confidently use cutlery, be neat and polite.

Table setting rules

In kindergarten, children are taught to eat in the classic, European manner: fork in the left hand, knife in the right. Based on this, tables are set. Forks are given to children starting from the younger group, and knives - from the older group.

It is advisable for each group to have its own dishes, the colors of which may correspond to the name of the group (“Daisies”, “Kids”). When moving to the senior group, the set of dishes changes.

In the older group, an additional item may appear on the tables - a salt shaker with a small spoon. Often children, not wanting to eat a low-salt dish, refuse to eat. But it is enough to allow them to add a little salt to the dish, and the appetite immediately appears. Of course, children need to be told that excess salt is extremely harmful and that moderation must be observed.

Depending on the meal time, tables are set differently.

For breakfast, a vase of flowers, a bread box, a plate with portioned butter, a napkin holder, and saucers are placed in the middle of the table. Forks are laid out on the left side, knives on the right, spoons parallel to the edge of the table. To keep it warm, the main course is served only when the child sits down at the table. Dishes are removed to the left of the sitting child.

For lunch, the table is set in a similar way, but juice and compote are poured into cups on the table in advance, and plates are placed in a pile on the edge of the table. At the same time, in the younger groups only deep plates are placed, and in the middle and older groups - deep and small plates in cases where the second dish is laid out in the group and not brought from the kitchen. Used dishes are immediately removed.

Some kindergartens encourage children's habits that may not always be considered healthy. For example, many children who do not like boiled onions, carrots or cabbage put them on a plate prepared in advance by the nanny. However, educators must work with students, trying to teach them to eat all the thick liquid along with the liquid. As a last resort, you can put a piece of onion on the edge of your plate.

For afternoon tea, the table is set as for breakfast - with the only difference: butter is not served.

Formation of cultural and hygienic skills at the table

As a child grows, his table manners improve. Go to the nursery and senior groups, and you will not only see, but also hear the difference. The kids sit as if due to their age and restlessness, crumbs are scattered, trying to chat - not everywhere, of course, but this is a typical picture. And take the older group: the children sit and eat quietly, no one chats or laughs. After eating, they wipe themselves with a napkin, thank the nanny and help the attendant clean up the dishes.

Young children (1-2 years old) are taught:

• wash your hands before eating and dry them with a towel (with the help of an adult);
• sit down at a chair;
• use a cup: hold it in such a way that the liquid does not spill, drink slowly;
• use a spoon;
• wipe yourself with a napkin after eating;
• eat thick food with a spoon or with bread;
• After finishing the meal, leave the table and push in your chair.

Children of the first junior group (2-3 years old) are taught:

• Wash your hands yourself before eating, wipe them dry with a towel;
• eat neatly, holding a spoon in your right hand;
• wipe yourself with a napkin after eating;
• give thanks after eating.

Children of the second younger group (3-4 years old) are taught:

• wash your hands independently and carefully with soap, dry yourself with a towel, hang the towel in its place;
• use cutlery correctly;
• eat carefully: do not crumble the bread, chew food with your mouth closed.

Children of the middle and senior groups (4-5 years old, 5-6 years old) are taught:

• take food in small portions;
• eat quietly;
• use cutlery (fork, spoon, knife) correctly;
• sit with a straight back;
• neatly arrange dishes after meals;
• take some of the dishes with you.

Children of the school preparatory group (6-7 years old) consolidate the acquired skills of table manners: do not put their elbows, sit up straight, chew their food thoroughly, and use cutlery correctly.

Forms of instilling a food culture

The forms of instilling a culture of nutrition in kindergarten are varied. One of them is duty. Desk attendants are given an elegant uniform consisting of colored caps and aprons. All these clothes are stored in the Duty Officer's Corner.

Children begin to be on duty from the second junior group, at the end of the school year. The attendant helps the nanny set the table, at which he eats. The preschooler arranges glasses, puts napkins, spoons, and puts out bread bins.

In the middle group, children consolidate table setting skills. In the second half of the year, responsibilities increase: arrange the saucers that the nanny had previously placed on the table, put napkins in glasses, remove bread bins and glasses with napkins after meals.

In the senior and preparatory groups, those on duty can independently set the table and clean up after meals. The responsibilities of the attendants include not only arranging dishes, but also, for example, folding cloth napkins. This activity greatly contributes to the development of fine motor skills of the hand.

The people on duty take the announcement of the menu seriously, a kind of mini-actor's skit. After all, the menu can be read out with expression so that children who have not yet experienced hunger will want to try all the dishes.

Celebrations are organized in preschool institutions. Food Culture Day is especially popular. As part of it, various master classes are held on preparing salads, decorating dishes, and conversations are held about culinary preferences and traditions that have come to us from other countries.

As you know, appetite largely depends on how “tasty” the food looks and how beautifully the table is set. In this regard, kindergartens often announce competitions for the best table setting.

Nutrition plays a big role in the process of growth and development of a child and is of great importance for his health. Insufficient provision of iron, selenium, iodine, zinc, calcium, etc. to young children can serve as the basis for significant impairments in the formation of intelligence, the musculoskeletal system or connective tissue in general, the reproductive sphere, decreased physical performance, etc. Therefore, , rational and nutritious nutrition of preschoolers is the key to good health, normal growth and proper development of children.

Nutrition is an essential component of the daily routine. The entire process associated with feeding children is of great educational importance. Children are taught the important hygiene skills of washing their hands before eating, rinsing their mouths after eating, and using cutlery and napkins; They are taught to chew food thoroughly, eat carefully and sit correctly at the table.

When carrying out the feeding process, everything that is included in the concept of “nutritional aesthetics” is of great importance.

During their stay in a preschool institution, the child learns to behave properly at the table, use utensils (spoon, knife, fork), and acquires certain food culture skills.

Issues of nutritional aesthetics should be given attention, starting with groups of young children. The earlier a child develops correct eating habits, the more firmly they will become established and become a habit.

It is important that your baby develops a positive attitude towards eating so that he is not irritated or tired by the time he feeds. To do this, educators must take care to create a calm environment in the group. Before eating, you should avoid noisy games and strong impressions, which can inhibit the production of digestive juices in children and suppress the food reflex.

20-30 minutes before the next meal, children are returned from a walk or activities and games are stopped. This time is used to create a certain mood in children that is conducive to eating.

Before eating, children put their clothes in order, wash their hands thoroughly, and the attendants take whatever part they can in setting the table. Each child has a permanent place at the table.

During feeding, it is important to create a good mood in children. To do this, the preschool institution must have beautiful, comfortable, stable dishes and cutlery that are appropriate in size for the age of the children. The tables are covered with tablecloths or napkins, and vases of flowers are placed. The dishes are served beautifully presented, not very hot, but not cold either. To decorate dishes, it is advisable to use fresh herbs, brightly colored vegetables, and fruits.

During the feeding process, the teacher should not rush the children or distract them with extraneous conversations or comments. During feeding, children are told about the pleasant appearance, taste, smell of food, its usefulness, and they try to focus each child’s attention on food. It is necessary to monitor the behavior of children at the table, maintain cleanliness and tidiness, teach them to chew food well, not swallow it in large pieces, and eat everything that is offered.

Compliance by children with hygiene requirements is one of the responsibilities of the teacher during the feeding process. This is especially important in groups of young children, when children are actively developing and consolidating skills and habits. Young children are taught to sit quietly at the table, skillfully use a napkin, chew with their mouth closed, and not talk while eating. Children learn to use cutlery: from 1.5 to 2 years old they eat with a spoon on their own, from 3 years old they use a fork. In preschool groups, children are given a full cutlery set (knives should not be sharp). Children in the senior and pre-school groups should be able to use a knife and fork correctly, holding it in both their right and left hands.

After finishing the meal, the children carefully blot their mouths with a napkin and wipe their hands, thank them for the food and leave the table. Children should not be allowed to leave the table with a piece of bread or other food, including fruits or berries, cookies or candy.

When feeding children, especially young children, it is necessary to follow the sequence of processes and not force preschoolers to sit at the table for a long time waiting for the meal to start or a change of dishes. The next dish is served immediately after the previous one is eaten. Children who finish eating before others can be allowed to leave the table and engage in quiet play while standing at the table (for example, a builder).

Educators pay great attention to children with decreased appetite. When feeding such children, it is especially important to follow the recommended age-specific portion sizes and take into account individual tastes and habits. Too much food can only discourage the child from eating and lead to an even greater decrease in appetite.

During the adaptation period, many children also eat poorly. Here it is important to correctly explain to parents that the child did not eat everything or ate very little, and we did not force him, because... next time he won’t want to go to the evil aunt’s garden and therefore we ask that we feed him better at home

For younger children, portioned dishes (cutlets, cheesecakes) are placed whole on a plate and, in front of the child, they are divided into smaller pieces with a spoon.

You should not force feed your baby, entertain him while eating with toys, pictures, tell fairy tales, etc. When a child's attention is distracted, the production of digestive juices is inhibited and the food reflex is suppressed. You can accompany your meals with quiet, calm music.

Children with poor appetite can be offered small amounts of water or fruit juice at mealtimes to help them wash down a solid meal. In some cases, you can offer your child a second course first so that he can eat the more nutritious part of the meal before he loses interest in eating.

When feeding a child with poor appetite, his tastes and habits are taken into account: you should try to give your favorite dish, ordering it from the kitchen if necessary. Such a child is patiently introduced to other healthy foods. Sometimes it is allowed to mix the most nutritious dish the child needs (meat, egg, cottage cheese) with fruit puree, juice or another product that the child likes. Older children are explained in an accessible form the need to first eat this or that dish or part of it, and the child is praised if he has eaten everything without a trace.

For this purpose, the following rules must be observed:

• everything necessary for organizing meals (arranging tables in the prescribed order, setting them correctly for children of each age, etc.) should be prepared by the time the children begin to wash their hands.
• washing and sitting down at the table should be done gradually, starting with younger children and those who eat slowly.
• Do not keep children after finishing the meal.
• Prepare food for younger children in advance (cut meat, pancakes, etc.).
• the procedure for serving children, the requirements of the teacher and junior teacher must be uniform and constant.

Thus, systematic, purposeful management of children’s nutrition makes it possible to train them in many good deeds, instill stable hygienic skills, expand their everyday orientation, and solve the problems of moral education.

Diet in kindergarten

In accordance with SanPiN, meals for children are organized in a group at least 4 times (breakfast, second breakfast, lunch, afternoon snack). Some gardens also offer dinner.

The interval between meals is no more than 4 hours.

Optimal meal times in kindergarten:

• 8.30 - 9.00 - breakfast;
• 10.30 - 11.00 - second breakfast;
• 12.00 - 13.00 - lunch;
• 15.30 - 16.00 - afternoon tea;
• 17.00 - 17.30 - dinner.

Meal times fit organically into the general daily routine in kindergarten.

Every day the group posts a menu indicating the name of the dish and serving size, as well as substitutions for children with allergies and diabetes.

SanPiN-2021: what will change in the work of kindergartens

On January 1, 2021, by Decree of the Chief State Sanitary Doctor of Russia dated October 27, 2021 No. 32, SanPiN 2.3/2.4.3590-20 “Sanitary and epidemiological requirements for the organization of public catering for the population” (hereinafter referred to as SanPiN)

).

The new SanPiN will be valid until January 1, 2027

.

In this article we will tell you about the main changes in the new SanPiN relating to the work of kindergartens.

Changes in nutrition documents

Kindergartens need to draw up new or update existing official documents and local acts in accordance with the requirements of the current SanPiN.

1. Regulations on catering

The regulations on catering must be revised in accordance with the new sanitary rules: replace the canceled acts with existing ones, add information about new mandatory documents, etc.

It is also necessary to add new ones to the accounting documents. These should be documents on HACCP procedures, for example, worksheets, reports, etc. To describe HACCP documents, use GOST R 51705.1-2001.

1. Diet Control Sheet

The kindergarten health worker must keep a record of monitoring the children's diet. The document is drawn up every 7-10 days and filled out daily. The form of the document is presented in Appendix 13.

The quantity of food products from the list must not be lower than the minimum values ​​​​presented in Table 1 of Appendix 7.

1. Hygiene log (employees)

Inspection of food department workers for diseases should be carried out daily by a medical worker (if available) or a designated responsible person.

The results of inspections must be recorded in a hygiene log. According to SanPiN, it can be maintained in paper or electronic form.

The recommended form of the journal is presented in Appendix 1.

1. Temperature and humidity log of warehouse premises

A new obligation for kindergartens is to keep a log of temperature and humidity in storage areas.

The person in charge is required to take meter readings daily and enter them into the log. The journal can be kept in paper or electronic form.

1. Printed forms of rejection documents

The following columns have been added to the perishable food product rejection log:

• packaging;
• production date;
• manufacturer;
• provider;
• number of the document confirming safety;
• assessment results.

A recommended sample journal is presented in Appendix 5.

The results of weighing portioned dishes must be included in the finished food product rejection log. A recommended sample journal is presented in Appendix 4.

Changes in menu formation

Kindergartens need to pay attention to the changes that have affected the menu.

1. Main menu

The main menu is developed for at least two weeks for each age group. The development of the menu is carried out by the preschool educational institution if the food is prepared by kindergarten employees. The menu is approved by the head of the preschool educational institution.

If a catering company is involved, the menu is approved by the head of the enterprise and agreed upon with the head of the preschool educational institution.

If an individual entrepreneur takes part in organizing meals for children, the menu must be approved by the individual entrepreneur and agreed upon by the head of the preschool educational institution.

The menu should be compiled according to the recommended form from Appendix 8.

The names of dishes on the menu must correspond to their names in the technological maps.

The serving weight and total volumes of dishes for meals must be within the limits specified in Tables 1 and 3 of Appendix 9, respectively, and the daily requirement for nutrients and the share of energy value distribution - in Tables 1 and 3 of Appendix 10, respectively.

The menu can be adjusted taking into account the climatic, geographic, national, religious and territorial nutritional characteristics of the population, subject to the requirements for the content and ratio of basic nutrients in the children's diet.

Menu preparation service for children's meals →

1. Technological maps of dishes

All dishes and culinary products must be prepared according to a technological or technical-technological map, or technological instructions.

Technological maps of dishes →

According to the new SanPiN, there are no requirements for the form of technological documents, but there are requirements for the content: the document must indicate the temperature of hot, liquid and other hot dishes, cold soups and drinks.

1. Daily menu

The daily main nutrition menu should be prepared by the person responsible for daily nutrition for all age groups.

According to the new SanPiN, the standard form of the daily menu is not defined, so you can develop it yourself. However, it should contain information such as:

• name of meal and dish;
• weight and calorie content of a serving.

1. Individual menu

Now an individual menu must be developed for children in need of therapeutic and/or dietary nutrition.

According to the new SanPiN, the standard form of an individual menu is not defined, so you can develop it yourself. At the same time, the menu must contain diets prescribed by the child’s attending physician. Parents must provide the appointment.

We also draw your attention to the fact that if children in need of therapeutic and/or dietary nutrition bring ready-made food, there is no need to create an individual menu for them. However, in this case, such children need to create special conditions for nutrition.

If a child eats according to an individual menu, the distribution of food rations should be carried out under the control of responsible persons appointed in the kindergarten.

1. Prohibited foods

The list of prohibited foods for kindergartens has been significantly revised. Now this list consists of 45 items (previously there were 36).

For a more detailed list of added, excluded and clarified food products, see Appendix 6.

1. Product replacement

The list of replacing food products with equivalent nutritional value was also revised.

You can find out more about this list in Appendix 11.

1. Minimum daily set of products

To ensure that children need vitamins, minerals and nutrients, it is necessary to control the main menu - it must consist of a mandatory set of products.

Such minimum daily allowances are defined in Table 1 of Regulation 7.

1. Vitamins

Giving multivitamin preparations to children is not allowed. Instead, if there is a lack of individual microelements, the menu should use special industrial food products, enriched with vitamins and microelements, as well as industrially produced fortified drinks. Such drinks must be prepared in accordance with the accompanying instructions immediately before serving.

In order to prevent iodine deficiency in children, iodized table salt should be used when preparing dishes and culinary products.

1. Frequency of meals

Check whether the quantity and name of meals correspond to the new standards. If not, then you need to change the diet in your kindergarten.

For example, if the time of children’s stay in kindergarten is “up to 5 hours,” then there should be 2 meals, and the name of the meal is determined by the time the child is in kindergarten. You can find out more about the number of meals in Appendix 12.

However, when distributing the frequency of meals, one should take into account the exceptions that are described in paragraphs 8.1.2.1 - 8.1.2.3.

1. Meal times

According to the current SanPiN, the feeding hours for kindergarten students must coincide with the contents of Table 4 of Appendix 10. Analyze the daily routine in your preschool educational institution and, if inconsistencies are identified, update the routine.

However, meal times in groups with stays of up to 5 hours are still determined independently.

Changes in catering arrangements

Kindergartens need to study the new requirements of the current SanPiN regarding catering.

1. Conditions for feeding children homemade food

Now children in need of therapeutic and/or dietary nutrition have the right to eat on an individual menu or food brought from home.

If the parents chose the second option, the kindergarten must create special conditions in a specially designated room or place. A mandatory requirement is that it must have conditions for hand washing, as well as tables and chairs for the number of children eating home-cooked food. At the same time, there must be a refrigerator and microwave in the room.

1. Conditions for feeding children in family groups

To open a family group, the applicant's premises must be inspected in advance. He must have all the necessary conditions for feeding children (for more details, see paragraph 8.2.3).

For example, a kitchen can be used both for preparing and eating food, and there must be technological, refrigeration and washing equipment, as well as utensils and utensils.

Products can be purchased on the market or in a store only if they have a certificate of conformity and are labeled. The purchase of such food products must be confirmed by a receipt.

You can also purchase ready-made meals and/or semi-finished products from a catering company. Such a purchase must be confirmed by a document.

1. Kitchen tools

According to the new SanPiN, the use of special symbols for marking kitchen equipment has become optional. Now it can be marked in any convenient way. The main thing is that the marking is clear and understandable.

However, workers have the right to use old marking methods.

Also, according to the rules, cutting equipment for finished and raw products must be processed and stored separately in production workshops (zones, areas).

1. Providing workers with gowns and disposable gloves

All food service workers must be given one robe. Employees will be able to use it while visiting the bathroom, wearing it over their work clothes. However, if there is no gown, catering workers are still required to take off their work clothes when visiting the bathroom.

Personnel who portion meals and prepare cold appetizers and salads must wear disposable gloves. The standards for issuing gloves are not regulated, so you can determine them yourself.

1. Mandatory vaccination

Previously, the requirements for mandatory vaccination of employees entering work in public catering organizations were not prescribed, but now, in the absence of vaccinations, they can be held accountable for violating the rules of the document.

1. Joint transportation of food products

Previously, only separate transportation (transportation) of food (edible) raw materials, semi-finished products and finished food products was allowed, but now combined transportation is allowed, subject to the presence of hermetic packaging, as well as subject to the temperature and humidity conditions of storage and transportation.

1. Product storage

Now, for public catering establishments with less than 25 seats, it is allowed to store food raw materials and ready-to-eat food products in the same refrigerator, provided they are in closed containers and gastronomy containers.

1. Raw material processing

According to the current legal act, it is allowed to process food (edible) raw materials and produce semi-finished culinary products from them in one workshop, subject to the allocation of separate zones (areas) and the provision of separate equipment and inventory.

No direct requirements

We draw your attention to the fact that SanPiN does not contain some direct requirements that previously had to be observed. They concerned:

• washing dishes in several sections of the bath and at a certain temperature;
• a ban on the use of stoves burning wood, coal, and other solid fuels;
• mandatory presence of natural light;
• disinfection and washing of cleaning equipment at the end of the shift;
• a direct ban on the use of dishes with chips;
• storing clean kitchen utensils on shelves of a specified height;
• availability of instructions for washing dishes;
• the courier has a medical book with him;
• storing flour and cereals at a set height;
• specific expiration dates: storage of salads (3 hours);
• a ban on cooking naval pasta and fried eggs;
• storing food waste in a separate refrigerator;
• specific temperature of hot dishes;
• using rags;
• compliance with egg processing procedures;
• performing special steps when processing vegetables;
• waste removal.

If necessary, compliance with these requirements may continue, but compliance will not be assessed during the sanitary inspection.

Thus, in this article we told you about the main changes and innovations that are reflected in SanPiN 2.3/2.4.3590-20. We advise you, if necessary, to familiarize yourself with the new SanPiN yourself.

We are also pleased to announce that our program “Kindergarten: Nutrition”

has already been updated in accordance with the current legal act and is available to users!

Sample kindergarten menu

The menu should include soups, cereals, baked goods, dairy and fermented milk products, main hot courses (meat or fish + side dishes), fruits and drinks.

In addition to the regular menu, which you can see in the group, a menu is compiled daily - a layout. This is a regulatory document that calculates the quantity of each product consumed, the number and weight of output portions. Menu - the layout is signed by the medical worker, cook and director.

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Guidelines for organizing catering in preschool educational institutions

Catering in preschool educational institutions.
Methodological recommendations For normal growth and development of a child, properly organized nutrition is necessary.

A properly organized nutrition process promotes good absorption of food and has great educational value.

Good absorption of food depends not only on its taste and the child’s appetite, but also on his general condition, mood, and on the organization of the entire life of children in kindergarten. Before eating, a calm environment should be created in the group so that the kids are not tired or excited, so that they are in a good mood.

The routine in kindergarten is designed in such a way that long walks and noisy games end about half an hour before meals. This time is used for quiet games and activities. The teacher teaches children to sit at the table calmly and makes the necessary comments during meals quietly, in a friendly manner.

Beforehand, children put toys back in their places, wash their hands, and, if necessary, their faces. Those who eat more slowly wash their faces first; they sit down at the table and start eating without waiting for the others. Eating should only take place in a clean, well-ventilated room. The tables are arranged in such a way that it is convenient for children to sit down and stand up.

An important point in proper catering is good table setting. Experience shows that children like it when the table is covered with a white, clean tablecloth; Therefore, it is advisable to teach children to eat on individual cotton napkins from the very first days of their stay in kindergarten in younger groups.

Dishes should be age-appropriate, comfortable, pleasant in appearance, and uniform in shape and design. Forks need wide, flat, light, with four prongs. It is convenient for kids to use dessert plates and spoons. If compote or jelly is given for the third course, then they should be served in cups with saucers and spoons. Coffee, tea, milk are served not hot and without spoons, fruits are served on saucers.

There should be nothing superfluous on the tables that would interfere with taking bread, napkins, or placing plates.

There should not be long intervals in serving food, but short intervals are inevitable. Children of older groups sitting at the same table are allowed to talk quietly and exchange impressions at this time. During meals, tables must be kept in order. If any of the children accidentally spills food on the floor, they must wipe it up immediately. Children should be taught to be clean.

During meals, the teacher makes sure that the children eat their allotted portion. Children of younger groups need to be taught to take little by little, eat slowly, and chew their food. It is necessary to help children finish the portion, as small children's hands get tired quickly.

In the early days, you can let children hold the spoon and fork as they see fit. Subsequently, children learn to use cutlery: from 1.5 to 2 years old they eat with a spoon on their own, from 3 years old they use a fork.

When children learn to eat without the help of adults, the teacher shows how to hold a spoon and fork correctly: hold the spoon between three fingers, eat from its side; It is more convenient to hold the fork between the middle and thumb, holding it on top with the index finger, then it maintains an inclined, more stable position; if you take a side dish with a fork, it is turned with the concave part up and is used like a spoon.

While eating, they should lean slightly over the plate and chew silently with their mouth closed. If possible, you should use a handkerchief before eating.

Children should be taught to eat the thick part of the first course along with the liquid; Cutlets, fish, boiled vegetables, as well as pasta or vermicelli are recommended to be divided into small parts. Cucumbers and tomatoes are served sliced, fruits (oranges, tangerines) are peeled. It is advisable to cut hard-boiled eggs in advance and serve them on bread in the form of sandwiches. Children of older groups eat cutlets, fish, boiled vegetables, separating small pieces with the edge of a fork; They cut their own tomatoes and cucumbers, peel hard-boiled eggs and fruits themselves.

Cultural food skills improve with age. Children should be able to use cutlery correctly, eat independently, and carefully. In the senior and preparatory groups, children are given a full cutlery set (knives should not be sharp). Children should be able to use a knife and fork correctly, holding it in both their right and left hands.

The bread is served cut into thin pieces (20-25 g). Children are taught to take it from the bread bin, touching only one piece.

During meals, children sometimes ask for water to wash down their food. This request must be granted, since liquefaction makes food easier to swallow.

With properly organized nutrition, children eat willingly, with pleasure, and do not lose their appetite.

In the nursery group

The nanny is setting the table. When the food is brought, the teacher takes 2-3 children into the toilet and washes their hands. After washing hands, the child goes to the group room, sits down at the table and immediately begins to eat. The dishes are served beautifully presented, not hot, but not cold either. Children who have not developed the skill of eating independently are fed additionally.

After thanking the adults, the kids, as they finish their meal, go to play or get ready for bed.

2nd junior group

At the beginning of the year, the nanny sets the table. In the second half of the year, canteen duty is introduced. Four children are on duty every day, and sometimes more, depending on the number of dining tables (there is one person on duty at each table). Before introducing duty, the teacher organizes a special lesson in which he shows and explains in detail all the actions, involving children in their implementation.

The attendants serve with the help of an assistant teacher: they lay out napkins, lay out spoons for the first and second courses, and place bread bins with bread. By supervising the work of those on duty, the teacher consolidates the skills of arranging equipment, teaches consistency in performing actions, accuracy, and diligence.

As the children eat the dish, the junior teacher removes the salad bowls from the tables; children begin to eat the first course; upon completion, the junior teacher removes the plates from the tables from under the first teacher; the second course is served; The meal ends with the third course. At the end of the meal, the children thank the adults and leave the table.

Middle group

In the middle group, each attendant serves one table.

At the beginning of the year, whoever wants to is on duty. When everyone has learned to be on duty, you can offer the children a duty schedule.

Children, together with the teacher and his assistant, begin to master table setting skills, that is, they are on duty in the dining room, put on specially sewn aprons and set the table.

The attendants lay down individual napkins, place plates (prepared in advance by the teacher's assistant), each opposite a high chair, place spoons and forks to the right of them, and place a glass with napkins in the middle of the table. The cups are placed so that the handle is on the right side.

In the second half of the year, knives appear in table settings for the first time, and the skill of handling them has not yet been developed.

If a knife is served for lunch, it is placed to the right of the plate with the blade facing the plate, next to a spoon, then a salad fork. The fork for the second one is on the left side of the plate.

A small spoon - in a saucer or next to a plate parallel to the edge of the table, the handle of the spoon should be on the right.

When the tables are set, soup is poured for those on duty before other children. Thus, those on duty are usually the first to finish lunch, after which they can begin their duties.

After eating, each child moves his plate to the middle of the table, stacking it on top of others, and takes the cup and saucer to the serving table. At the same time, it is important to ensure that children do not linger near the serving table and create chaos there. This will not happen if children are accustomed to folding dishes neatly.

The attendants remove bread bins and glasses with napkins from the table. Sweeping crumbs off the table.

Senior group

In the older group, the process and amount of work become more complicated. At the beginning of the year there are the same number of people on duty as in the middle group. From the second half of the year, 2 children are assigned to canteen duty.

The attendants come in early, wash their hands, put on aprons, headscarves or caps and set the table completely according to the number of children.

Dishes are offered by delivery. From delivery to the table, children place one item at a time.

Children place the necessary dishes and lay out the cutlery on the right side (spoons and knives on the right, forks on the left). Knives are safe for children with a dull blade. Children from the older group should be able to use cutlery correctly. When all the children’s work is finished, the assistant teacher pours out the prepared food. The children sit down to eat, and at the table the teacher talks with them about what they are eating, what this dish is made from, and what is healthy in it.

In part, children clean up after themselves. After eating, each child moves his plate to the middle of the table, stacks it on the others (if the assistant teacher did not have time to remove it), and takes the cup and saucer to the serving table (saucers on a stack, and cup on a tray).

The attendants must clear dishes, napkin holders, bread bins, and sweep away crumbs from the table.

The children thank the officers on duty for the help they provided.

Children themselves must firmly know the order of their duty and begin it without reminders.

Having thanked the adults, the children of the older groups wait for their table mates, and then leave the table in an orderly manner.

Preparatory group

In the preparatory group, those on duty pass the baton of duty in the evening, but they can be assigned for a whole week.

Starting in January, those on duty agree among themselves who will do what. One covers napkins, lays out spoons and forks, the other puts napkin holders, glasses, lays out knives, etc.

The work of the dining room attendants includes full table setting and cleaning after meals. The most appropriate organization of cleaning would be one that combines the work of the attendants and each child.

For example, after eating, each child moves his plate to the middle of the table, stacking it on top of others, and the cup is taken away. The attendants take away napkins, forks, spoons, bread plates, and wipe the tables. The teacher also teaches children to thank those on duty for the service provided and treats them with respect for their work.

According to the results of nutrition control in December

In 2019, the commission developed recommendations and proposals for organizing meals in groups for teachers and teaching assistants:

1. Educators of all age groups continue to work on developing eating habits and developing cultural and hygienic skills in children, according to the age characteristics of their group.

2. For older groups, depending on the menu, use the necessary cutlery every day when eating: forks, knives.

3. When setting tables every day, use napkins and place salads in separate dessert plates.

4. From middle age, the activities of those on duty should be organized and systematic.

5. Every day, before meals, have conversations with children about the composition and benefits of the dishes that are served.

2. Continue to work on interaction with the families of pupils on this issue.