About nutrition in tables for everyone who wants to be healthy

A collection of tables, graphs, schemes allows you to quickly and competently navigate in matters of forming a balanced diet of children and adults.
The first part of the collection is compiled as a table book for people involved in the organization of food for children and adults in educational, wellness and other various organizations and institutions. It collected materials from various competent sources, including San PIN 2.4.5.2409-08, methodological instructions for the organization of nutrition in children"s educational and health facilities and the recommendations of specialists in dietetics and diet hygiene. The tables and schemes are made so that any unprepared reader will be able to use them to draw up his own diet, taking into account their individual characteristics.
20-day menu for 4 age groups of children and adolescents published in the collection, balanced and agreed with the Rospotrebnadzor authorities, is verified according to the norms of energy value and the content of nutrients. More than 200 technological cards are attached to the menu, for each day in the menu and additional dishes for replacement if necessary. Along with traditional dishes, technological maps and original dishes are offered using Russian vegetables, herbs, fruits. A special emphasis is placed by the author for a variety of nutrition and filling the diet with natural vitamins.
A fourth part of the collection “Conversations of nutrition” contains a number of popular articles from various sources on the current topic of organizing a healthy lifestyle and healthy diet in the family and school. Here, the basic rules of rational nutrition, the possibility of using food for the prevention of certain diseases, and food culture are analyzed in detail. This part of the collection can be used by educators and teachers to conduct thematic conversations with students and parents. The section affects various topics of nutrition, its values ​​for human health, the correct attitude to food, to the composition of everyday diets, the content of the necessary vitamins and trace elements in them, to the issues of designing the space of the kitchen and dining rooms, etc. Here, such subtle psychological people are also raised here for the first time. Questions, as a positive emotional attitude to the process of cooking, the impact on the health of a favorable environment, there is a systematic view of the relationship of a person with the macromir outside and with the micromir inside the body.
written in a living language, in the spirit of good old traditions, where the laconic constructions of tables are interspersed with entertaining information, advice of interesting culinary recipes, the book will undoubtedly be available and understandable even the most uninitiated readers who will find a lot of new and useful for themselves