Hygienic Analysis of the Composition of the Daily Ration of Primary Grade Students

Abstract

The analysis of the nutritional status of primary school children in the winter season revealed that the consumption of high-grade flour from group 1 products was 73.3% higher than the norm, bread was 12% higher, pasta was up to 100% higher, table salt was up to 2 times higher, sugar was up to 1.2 times higher, confectionery was up to 4.5 times higher, and margarine was consumed in the daily diet. The analysis of group 2 products showed the following: the total consumption of porridge was 60% higher, rye bread was 31.2% higher, total meat was 50.3% higher, fresh fish and fish products were 56.3% higher, and milk and dairy products were 42%. We can see that the average consumption rate of pure vegetables in group 3 is 58.1% (tomatoes 26%, cucumbers 32.5%, cabbage 70%, beets 44%, carrots 75%, onions 93.3%, and other vegetables 60%).