Children Food - Nutrition And Nutrients

The lack of them in the body is serving a metabolic disorder and a general deterioration in health. Vitamins are found mainly in plants, through food chains they enter the body of humans.

Vitamins are low molecular weight organic compounds of various classes. The lack of them in the body is serving a metabolic disorder and a general deterioration in health. Vitamins are found mainly in plants, through food chains they enter the body of humans and animals.

The content of vitamins in the raw materials used for the production of confectionery, as in any other, is not constant and depends on many factors: the conditions for cultivating plants, the diet of farm animals, methods of processing and storing raw materials obtained from them. Some types of processing help preserve vitamins. Thus, rapid freezing of fruits, berries and vegetables, as well as storage at temperatures below 18 ° C, contribute to the preservation of up to 85-90% of the initial amount of ascorbic acid (vitamin C) in them. Repeated alternation of freezing and thawing foods leads to a complete loss of vitamin C. Most of the other vitamins that make up food products are more stable during storage.

Vitamins can be divided into two groups: water-soluble and fat-soluble. Water-soluble vitamins include vitamins of group B (B, B2, B6, B12), C, P, PP, etc.

With prolonged deficiency of vitamin B1 or thiamine, beriberi disease develops in the body with damage to the heart muscle and nervous system. Thiamine is found in cereals, bread, vegetables, fruits, meat, liver, milk and yeast. When cooking food, vitamin B is retained in a significant amount, the same applies to other B vitamins.

Lack of vitamin B2, or riboflavin, causes visual impairment and eye fatigue. The main sources of this vitamin are meat, fish, milk, eggs, bread, cereals.

A low content of vitamin C in the body causes fatigue, lack of appetite, muscle weakness. The absence or deep deficiency of ascorbic acid leads to the development of scurvy. Vitamin C is found in almost all fruits and vegetables. When storing fruits and vegetables, as well as during their heat treatment, the loss of vitamin C is especially significant.

Vitamin P, or rutin, protects blood vessels from fragility and blood capillaries from increased permeability. It is found in vegetables, fruits, tea, lemons and capsicum are especially rich in them.

Vitamin PP, or niacin, is found in milk, meat, fish, eggs, legumes, bread, cereals. The lack of vitamin PP causes a serious violation of oxidative processes, which is associated with inflammatory processes in the body and indigestion. In severe cases, pellagra develops.

Vitamins A, D, E, K are fat-soluble.

Vitamin A is found in cow's milk, butter, egg yolk, fish oil, and most yellow-red and dark green fruits and vegetables. A lack of vitamin A causes visual impairment, damage to the respiratory tract, a decrease in the body's resistance to infections, growth retardation in children, etc. Vitamin A is almost not destroyed during cooking. However, with prolonged drying of fruits in the sun, as well as when preserving them with sulfur dioxide, it is destroyed and its amount is significantly reduced.

Vitamin D, or calciferol, is found in fish oil, egg yolk, cow butter. There is very little of it in other foods, so this vitamin is sometimes added to food for dietary nutrition. A lack of vitamin D in the body of children causes rickets - painful changes in the structure of bone tissue, softness and fragility of bones, slow development of teeth, etc.

Vitamin E, or tocopherol, is found along with fats in cereal germ, vegetable oil, green leafy vegetables, nuts and seeds, and other foods. Vitamin E is resistant to heat.

Vitamin K is found in wheat, potatoes, tomatoes, etc. Vitamin K promotes blood clotting.

In the confectionery industry, vitamins are used to create products for medical and preventive purposes.

Sanitary and technical requirements for enterprises and workshops for the production of baby food

Food products for children should be produced at specialized enterprises or in workshops with a high technical and sanitary culture of production.

Workshops or lines for the production of baby food products should be located separately from other industries and located in a separate building on the territory of the food enterprise.

If baby food areas are located in a multi-storey building of an operating enterprise, separate elevators should be provided for the supply of raw materials and auxiliary materials, excluding the meeting of the flows of raw materials and semi-finished products with heat-treated products.

Unauthorized persons are not allowed to enter the premises for the production of baby food products (including persons working at this enterprise in other workshops). The doors are equipped with a bell and are closed with a coded lock.

At the entrance to the production premises, a sanitary post is equipped. At the entrances to the enterprise, scrapers, gratings or metal nets should be provided for cleaning shoes from dirt, at the entrances to production, household and storage facilities - Disinfectant mats moistened with a 0.5% solution of bleach or chloramine. Cleaning of these devices should be carried out in a specially designated place at least twice per shift.

Technological premises must comply with increased sanitary requirements: walls up to the ceiling are lined with glazed tiles, ceilings are painted with oil paint, floors are epoxy coated or covered with tiles (metlakh or marble chips 10-13 mm thick), they must be waterproof, non-slippery, without gaps and potholes, with a smooth, easy-to-clean and wash surface, on raw areas - asphalt concrete, in order to ensure mechanical strength and efficiency of their sanitization.

Doors, panels, window sills and other painted surfaces are touched up throughout the season as the paint wears.

To receive milk, an unloading platform with a canopy is equipped, which has a device for pumping milk from tanks and flasks with water supply and containers with disinfectant solutions.

In production workshops and raw materials sites, for every 100 m2 of floor, at least one water tap with a mixer for supplying hot and cold water and drains or pits for sewage disposal are provided.

It is recommended to equip the production premises of the baby food plant with an individual ventilation system isolated from other production facilities. In the departments of centralized preparation of washing and disinfecting solutions and in the case of CIP equipment, it is necessary to carry out air exchange at least six times per hour.

At enterprises producing canned food for baby food, production laboratories are organized with microbiological and technochemical departments that carry out bacteriological and technochemical control every shift.

In industrial buildings, premises for service personnel, veterinary and sanitary services, and rest for workers should be provided.

Amenity premises should include: dressing rooms, washrooms, linen rooms, shower rooms, toilets, a women's hygiene room, smoking and eating rooms, a clothes dryer, etc. in accordance with the design standards for auxiliary industries of food processing enterprises. Welfare rooms for employees of baby food factories are equipped as a sanitary inspection room and are located in the immediate vicinity or in the factory building.

The storage of personal clothing, as well as the preparation and eating of food by employees, is not allowed in the production premises. Dressing rooms are recommended to be equipped with open cabinets or hangers for more convenient and thorough cleaning. All employees of the plant are provided with the necessary sanitary and special clothing and footwear, which are issued in the amenity premises of the plant. Employees of shops for the production of baby food are not allowed to enter other shops and premises of the enterprise in sanitary clothes of their shop. The room in front of the toilet is equipped with hangers for sanitary clothes, washbasins with hot and cold water supply, a solution of bleach or chloramine, as well as electric towels or disposable paper napkins. There should be a mat at the entrance to the toilet,

The hygiene of the hands of workers is especially carefully controlled. Nails on the hands should be cut short and not varnished. Sanitary treatment of hands is carried out before starting work, after a break in work, going to the toilet, and as they get dirty, they are first treated with disinfectants, then with water.

Workers involved in the repair of equipment are also provided with sanitary clothing, tools must be in closed boxes with a handle. In case of minor repairs, the areas where work is carried out should be separated by a screen.

Illumination of production premises should be provided in accordance with SN and III1-79 "Natural and artificial lighting". The design of glass blocks should provide easy access for their sanitization at least once a month. At night, the area must be illuminated in accordance with design standards. Replacing natural lighting with artificial is allowed in rooms with a short stay of workers and employees, where there is no supervision and production processes. It is forbidden to place electric luminaires directly above open equipment. All lighting fixtures and protective fittings should have easy access for sanitization at least once a month.

Technological equipment, inventory, water pipes Must be made of stainless steel or other non-corrosive materials approved by the Ministry of Health of the Russian Federation for contact with food products. bends, short, including detachable in bends. T- and Y-shaped connections must be easily detachable. Equipment that emits water vapor and a significant amount of heat must have local exhaust, thermal insulation and be sealed as much as possible.

PREMIUM CHAPTERS ▼

Confectionery with medicines (PREMIUM)

Products for children are made from natural high-quality raw materials that do not contain preservatives, hydrogenated fats, alcohol, coffee, artificial colors and aromatics.

Biologically valuable products, such as milk, butter, fruits and berries, nuts, are introduced into the recipe of these products.

The content of cocoa products is limited due to the presence of theobromine and caffeine in them.

Children's products include: sweets - Dandelion, (milk chocolate body, with the addition of butter); Handbell (with a fondant body, with the addition of strawberry sauce, glazed with milk chocolate icing). Creamy toffee, Cow, Tuzik; caramel - Laika (from creamy fondant with ducat, 10% butter is added to the caramel shell), Squirrel, Strelka, Bee; marshmallow - Children's; chocolate - Children's; cookies - Oatmeal, Children's fun, School; strawberry cake, etc.

Fortified products are enriched during the preparation process either with vitamins obtained synthetically or with natural vitamin preparations in the form of powder or puree of wild rose, coniferous extract, yeast, etc. Many confectionery products are generally characterized by a low content of vitamins or their complete absence, therefore, to increase the nutritional value, fortification is of paramount importance.

More often, vitamins C and B are used for fortification (as they are required in the largest quantities), vitamins B2, PP, E, A, D, etc. are also introduced into some products.

Caramel, sweets, chocolate, marmalade, biscuits, gingerbread are made fortified, but dragees are mainly fortified, since the wax-fat layer on its surface ensures good preservation of vitamins.

Dietary products differ from conventional ones in that some nutritional substances are excluded (or limited) from their composition or, conversely, they are introduced in an increased amount. Such products are mainly intended for nutrition of persons with impaired metabolism or are used for preventive purposes.

Among them, products for diabetics have a large share. In patients with diabetes, carbohydrate metabolism is disturbed, they are contraindicated in the use of sugar and ordinary confectionery products, therefore products are made for them in which sugar is replaced by other sweet substances: sorbitol, xylitol. Assortment: Diabetic wafers on xylitol, dragees Peanuts on xylitol, Marshmallow with sorbitol, etc. Recently, sugar has been replaced with aspartame, sucralose, the sweetness of which exceeds sugar by 200-400 times.

Diet also includes products with seaweed. Seaweed contains proteins, carbohydrates, pectins, vitamins A, B, C, D, carotene, trace elements - iodine, bromine, cobalt, etc. Seaweed has an unpleasant aftertaste / but in combination with sugar and other additives, it is almost not felt.

Dragee Milk and Green Peas, White-Pink and Cream marshmallows, stalemate, Monpensier, Sea biscuits, etc. are made with sea kale.

Products with seaweed are recommended as a prophylactic, preventing the development of sclerosis, metabolic disorders and, mainly, the activity of the thyroid gland. Pectic substances of seaweed promote digestion. Products with seaweed are especially useful for middle-aged and elderly people.

Products with pectin can also be classified as dietary. Pectins have the ability to bind and remove heavy metals and radioactive elements from the body. At present, when atomic energy and radioactive elements are increasingly used in the national economy, expanding the range of products with a high content of pectin is of great importance. In addition, products with pectin are recommended for certain types of gastrointestinal diseases.

Products with vegetable oil are of great importance in expanding the range of dietary foods, because vegetable oils are a source of polyunsaturated fatty acids (vitamin B) for the human body. Such products are recommended especially for middle-aged and elderly people. With the addition of, for example, corn oil, New and Diet biscuits are produced.

Products with a high content of phosphatides are recommended both for the nutrition of middle-aged and elderly people, and for baby food. Phosphatides take part in fat metabolism, prevent the development of atherosclerosis, and phosphatide lecithin has a beneficial effect on the growth and development of a young organism. With the addition of phosphatides, dietary varieties of cookies and chocolate are produced.

Medical (medical, medicinal) products are manufactured with the introduction of medicinal substances. Medicines in the form of chocolate or sweets make it possible to significantly increase the physiological effect of the active principle due to the absence of unpleasant conditioned reflexes that occur when taking the medicine (especially in children).

For the treatment of the upper respiratory tract, eucalyptus-menthol and aniso-menthol caramel, menthol lozenges, Snezhok marshmallow containing mint oil and menthol are produced; to strengthen the nervous and hematopoietic systems - caramel with calcium glycerophosphate, ferratin and phytin; to regulate the work of the digestive tract - products with buckthorn extract.

The quality of children's, fortified, dietary and medicinal confectionery products is evaluated in accordance with the general requirements provided for by the standards. However, the use of cold makes it possible to preserve their quality better and for a longer period. Thus, the loss of vitamin C by products (sweets and caramel) stored at 0°C is on average 40-50% less compared to those stored at 18°C.