Organization of school meals for children suffering from phenylketonuria
Abstract
Hereditary phenylketonuria disease associated with metabolic disorders and requires dietary therapy. If the low-protein diet is not observed, it is accompanied by the accumulation of phenylalanine with its toxic products, which leads to a severe defeat of the CNS in the form of a violation of mental development. The article provides statistical data on the incidence of the disease. As the object of the study the food and assortment of school meals for children suffering from phenylketonuria are considered. As the object of the study, the food and assortment of school meals for children suffering from phenylketonuria are considered. The Purpose of the study is a qualitative study of the problems and features of the organization of school meals for such children in the Republic of Belarus. The main features of the organization of school meals in the Republic of Belarus are determined and the main problems of organizing school meals are formulated on the basis of documentation and scientific literature in the main part. The analysis of school nutrition provided to children suffering from phenylketonuria was carried out on the example of the school feeding plant of the Oktyabrsky district of Grodno. Weaknesses and shortcomings of the proposed nutrition have been identified. The conclusion defines ways to improve school nutrition.
About the Authors
T. P. Trotskaya
The Scientific and Practical Centre for Foodstuffs of the National Academy of Sciences of Belarus
Belarus
Belarus
Trotskaya Taisia P. – Doctor of technical sciences, professor, chief researcher of the nutrition department
29 Kozlova str., 220037, Minsk, Republic of Belarus
N. V. Chuhai
Yanka Kupala State University of Grodno
Belarus
Belarus
Chuhai Natallia V. – Senior teacher, Department of technology, physiology and hygiene of food
50 BLK, room 403, 230009, Grodno, Republic of Belarus
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For citations:
Trotskaya T.P., Chuhai N.V. Organization of school meals for children suffering from phenylketonuria. Food Industry: Science and Technology. 2019;12(4):6-14. (In Russ.)
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