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https://doi.org/10.14300/mnnc.2014.09068

Hygienic assessment of nutrition of children in educational institutions of the ci ty of Stavropol considering different methods of cooking

[Pediatrics]
Artem Sohiev; Boris Minaev;

The article presents the analysis of the actual nutrition of children on the macro- and micronutrient composition of 12-day diets of pupils of educational institutions of Stavropol aged 11–14 years. Schools were selected taking into account the technology of cooking dishes on the traditional and the modern new technological equipment. Research results show that the use of new technologies in cooking food (cooking with convection ovens with vaporization) allows to save more macro- and micronutrients than when using traditional technologies of cooking.

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Keywords: food, macro-, micronutrients, the technology of cooking, children of school age