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

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Published

2019-05-30

Issue

No. 5 (2019)

Section

Technical Sciences

License

Copyright (c) 2019 Jakub Koralevsky, Stevo Karapandzha, Svitlana Shapoval, Anna Radchenko, Iztok Legat

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