Environmentally-safe technologies in preparing dietary food for children

Authors

  • Jakub Koralevsky Vocational Higher School of Health, Beauty and Education in Poznan Brzeźnicka str., 3, Poznan, Poland, 60-133, Poland https://orcid.org/0000-0002-0877-5025
  • Stevo Karapandzha World Association of Chefs' Societies Aleja kralja Zvonimira, 1, Varazdin, Croatia, HR-42000, Croatia https://orcid.org/0000-0001-6165-935X
  • Svitlana Shapoval Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156, Ukraine https://orcid.org/0000-0001-7195-0175
  • Anna Radchenko Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051 Kharkiv Trade and Economic College of Kyiv National Trade and Economic University Klochkivska str., 202, Kharkiv, Ukraine, 61045, Ukraine https://orcid.org/0000-0002-7101-6208
  • Iztok Legat World Association of Chefs' Societies Dimiceva 13, Ljubljana, Slovenia, 100 Kharkiv Trade and Economic College of Kyiv National Trade and Economic University Klochkivska str., 202, Kharkiv, Ukraine, 61045, Slovenia

DOI:

https://doi.org/10.15587/2313-8416.2019.169110

Keywords:

diet food, health food, food quality, children, health, eco-friendly technologies

Abstract

The article reveals the role and importance of proper healthy nutrition to ensure the functioning of the child's body. The main factors determining the health of the population, including children, and the preservation of its gene pool are analyzed. The specifics of dietary nutrition abroad are highlighted. The peculiarities of nutrition of children of different ages are substantiated. The possibility and feasibility of using chicken, turkey, quail, rabbit, nutria and ostrich meat dishes in the diet of children will be considered and will ensure healthy nutrition and strengthen the health of Ukrainian children

Author Biographies

Jakub Koralevsky, Vocational Higher School of Health, Beauty and Education in Poznan Brzeźnicka str., 3, Poznan, Poland, 60-133

PhD, International Coordinator

Stevo Karapandzha, World Association of Chefs' Societies Aleja kralja Zvonimira, 1, Varazdin, Croatia, HR-42000

Certified Judge of the World Association Сommonwealth Chef

Svitlana Shapoval, Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

PhD, Associate Professor, Vice-Rector on Scientific and Pedagogical Work

Anna Radchenko, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051 Kharkiv Trade and Economic College of Kyiv National Trade and Economic University Klochkivska str., 202, Kharkiv, Ukraine, 61045

PhD, Associate Professor

Department of Commodity Research and Examination of Goods

Lecturer, Methodologist of Highest Category

Cyclic Food Technology Commission

Iztok Legat, World Association of Chefs' Societies Dimiceva 13, Ljubljana, Slovenia, 100 Kharkiv Trade and Economic College of Kyiv National Trade and Economic University Klochkivska str., 202, Kharkiv, Ukraine, 61045

Honorary Life Member of the World Association chef societies WACS from Slovenia, WACS Judge – Level A. Member of the Cultural Committee, Heritage Honorary Judge of International Culinary competitions in: Belgrade, Nice, Sarajevo, Brachi, Umag, Slovenia, Europe

References

Lialyk, A., Kryskova, L., Kravchuk, L. (2017). Kontseptsiia funktsionalnykh kharchovykh produktiv. Stan i perspektyvy kharchovoi nauky ta promyslovosti, 114–115. Available at: http://elartu.tntu.edu.ua/bitstream/lib/22113/2/SPHNP_2017_Lialyk_A-The_concept_of_functional_114-115.pdf

Osoblyvosti kharchuvannia ditei riznoho viku. Available at: https://d-l.com.ua/ua-issue-article-187

Kroliache miaso – naibilsh diietychne. Available at: https://www.unian.ua/health/country/868840-krolyache-myaso-naybilsh-dietichne.html

Suleimenova, R. A., Kaldybai, I. Е., Okuskhanova, E. K., Smolnikova, F. Kh. (2017). Rol i polza kurinogo miasa v pitanii cheloveka. Molodoi uchenyi, 2, 252–257. Available at: https://moluch.ru/archive/136/38188/ (Last accessed: 25.03.2019)

Vitriak, O. P., Karpenko, P. O. (2011). Voda u kharchuvanni liudyny. Voda v kharchovii promyslovosti. Odessa, 7–8.

Dopovіd pro stan prirodnogo navkolishnogo seredovishcha v Kharkіvskіy oblastі u 2017 rotsі. Available at: https://kharkivoda.gov.ua/oblasna-derzhavna-administratsiya/struktura-administratsiyi/strukturni-pidrozdili/486/2736/95064

Boruk, S. D., Tevtul, Ya. Yu., Boruk, Y. Y. (2013). Bezopasnost prymenenyia hruntovykh vod Chernovytskoi oblasty v pyshchevoi promyshlennosty. Yakist i bezpeka kharchovykh tekhnolohii. Kyiv: Natsionalnyi universytet kharchovykh tekhnolohii, 17–18.

Melnyk, O. P., Ivanov, S. V., Mank, V. V., Halimova, V. M., Halimov, S. K. (2013). Vykorystannia inversiinoi khronopotentsiometrii dlia vyznachennia vmistu metaliv u kharchovykh produktakh. Yakist i bezpeka kharchovykh tekhnolohii. Kyiv: Natsionalnyi universytet kharchovykh tekhnolohii, 18–20.

DSTU 7525: 2014 «Voda pytna. Vymohy ta metody kontroliuvannia yakosti» (2014). Kyiv: Minekorozvytku Ukrainy, 25. Available at: http://metrology.com.ua/download/dstu-gost-gost-r/59-gost/1205-dstu-7525-2014

Dubova, N. F. (2014). Analiz zakonodavstva Ukrainy z pytan bezpeky ta yakosti kharchovykh produktiv (ohliad literatury). Hihiiena naselenykh mists, 64, 241–249. Available at: http://nbuv.gov.ua/UJRN/gnm_2014_64_38

Shtuchne likuvalne kharchuvannia. Available at: https://pidruchniki.com/2015060965407/turizm/shtuchne_likuvalne_harchuvannya

Instruktsiia z orhanizatsii kharchuvannia ditei u doshkilnykh navchalnykh zakladakh (2006). Zatverdzhena Ministerstvom osvity i nauky Ukrainy i Ministerstvom okhorony zdorovia Ukrainy. Nakaz No. 298/227. 17.04.2006. Available at: https://zakon.rada.gov.ua/laws/show/z2206-13

Galich, A. (2018). Perepelinoe miaso v detskom ratsione.. Available at: https://kolobok.ua/814223-perepelinoe-mjaso-v-detskom-ratsione-chem-polezno-i-chem-opasno

Miaso nutrii. Available at: https://myasnuyray.com.ua/ua/diietichne-harchuvannja-korist-mjasa-indichki/

Kharakterystyka korysti i shkody miasa strausa z foto, yak pravylno pryhotuvaty take miaso, a takozh retsepty z nym. Available at: http://how.in.ua/harakteristika-koristi-i-shkodi-myasa-strausa-z-foto-yak-pravilno-prigotuvati-take-myaso-a-takozh-retsepti-z-nim.html

NIH: National Institute of Diabetes and Digestive and Kidney Diseases. Dietary Recommendations for Healthy Children. Available at: https://www.niddk.nih.gov/health-information/kidney-disease (Last accessed: 23.05.2019)

Published

2019-05-30

Issue

Section

Technical Sciences