CHARACTERISTICS OF FOOD PRODUCTS PROHIBITED FOR USE IN SCHOOLAS

Rakhimova, Durdona Zhurakulovna (2024) CHARACTERISTICS OF FOOD PRODUCTS PROHIBITED FOR USE IN SCHOOLAS. European Journal of Modern Medicine and Practice, 4 (11). pp. 190-198. ISSN 2795-921X

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Abstract

The most important factor in maintaining and strengthening the health of school-age children is rational and adequate nutrition. High-quality food should provide the body with substances that form the basis of various organs and tissues, compensate for energy costs, promote normal physiological and neuropsychic development of children, increase efficiency, create conditions for adequate adaptation to educational activities [3, 4.8, 11, 12, 16, 18, 20, 21]. Mandatory requirements and recommendations for organizing meals in general education organizations are established by state Sanitary and Epidemiological Requirements for Organizing Meals for Students in General Education Schools, Institutions of Secondary Specialized Vocational Education SanPiN RUz N 0288-10, Law of the Republic of Uzbekistan dated August 30, 1997 N 483-I "On the Quality and Safety of Food Products". A deep approach is required to compiling a complete diet for a student, taking into account the specifics of the child's body. Mastering school programs requires high mental activity from children. A small person who is becoming familiar with knowledge not only performs hard work, but also grows and develops, and for all this he must receive adequate nutrition [1,2, 6,10,11,13,19,22].

Item Type:	Article
Subjects:	L Education > LB Theory and practice of education
Divisions:	Postgraduate > Master's of Management
Depositing User:	Journal Editor
Date Deposited:	24 Dec 2024 06:32
Last Modified:	24 Dec 2024 06:32
URI:	http://eprints.umsida.ac.id/id/eprint/14996

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