Conversation on the topic “Proper nutrition. Conversation "secrets of healthy eating" Conversation for schoolchildren about proper nutrition

Extracurricular activity in elementary school. Topic: Do we know how to eat properly?

Target: create conditions for the formation of ideas about basic nutrients, products containing them, and rational nutrition.

Equipment: cards with images of healthy and harmful foods; cards with images of vegetables and fruits.

Progress of the lesson

I. Introductory part.

Organizing time. Setting goals.

First reader.

A person needs to eat

To stand up and to sit down,

To jump, tumble,

Sing songs, make friends, laugh.

To grow and develop

And at the same time not to get sick,

You need to eat right

From a very young age to be able to.

Presenter. These verses are not a joke, but the truth. You also learn from a young age in health lessons how to eat properly. And for proper nutrition you need... ( healthy foods). They contain nutrients: fats, proteins, carbohydrates.

II. Main part.

1. Role-playing game “We are going to the store.”

The postman is knocking on the door.

Postman. I brought a letter from Carlson:

Hello, friends! I am writing my letter from the hospital. My health has deteriorated, my head hurts, there are stars in my eyes, my whole body is lethargic. The doctor says I need to eat right. I made myself a menu for lunch: cake with lemonade, chips, jam and Pepsi-Cola. This is my favorite food. I'll probably be healthy soon.

Yours, Carlson.

Teacher. Guys, did Carlson put together the menu correctly? Now we are going to the store and choosing products for him. (First and third row - buyers. Second row - controller)

Customers add pictures of various products to their shopping cart.

Teacher. We have selected the healthiest products. Now let’s put the rest of the products on two plates: on the yellow one - healthy products that are used quite often, on the red one - products that are rarely present on the table.

The second row is working. The rest are controllers.

2. Conversation on the topic.

Teacher. To eat healthy, you need to fulfill two conditions: moderation and variety.

What does "moderation" mean?

Ancient people had wise words: “We eat in order to live, and we do not live in order to eat.” Overeating is very harmful; the stomach and intestines do not have time to digest everything.

What does "diversity" mean?

No single food provides all the nutrients you need to maintain good health. Some foods give the body energy to move, think well, and not get tired (honey, buckwheat, rolled oats, raisins, butter). Others help build the body and make it stronger (cottage cheese, fish, meat, eggs, nuts). And still others - fruits and vegetables - contain many vitamins and minerals that help the body grow and develop (berries, greens, cabbage, carrots, bananas).

Explain how you understand the proverb: “Vegetables are the pantry of health”? Come up with riddles about vegetables and fruits.

Think about how you can prepare a three-course meal if you only have beets, potatoes, beans, onions and rose hips?

III. Wellness moment.

Game "Tops and Roots".

If we eat underground parts of food, we need to sit down, if we eat above-ground parts, we need to stand up to our full height and stretch our arms up. (Potatoes, beans, carrots, tomatoes, beets, cucumbers, turnips, pumpkin)

IV. Final part.

1. Re-enactment of “Vegetable Dispute”.

Each vegetable (the child holds a picture with the corresponding vegetable in his hands) proves that it is the healthiest and tastiest.

2. “Before I sit down at the table, I will think about what to eat.”

Draw healthy foods.

V. Summary.

Second reader.

Let us now summarize.

To grow you need protein

For protection and warmth

Nature created fat.

Like an alarm clock without a winder

It won't go either way,

So we are without carbohydrates

There's no way around it.

Vitamins are just a miracle!

How much joy they bring:

All diseases and colds

They will be turned away.

That's why it's always

For our health

Complete food -

The most important condition.

O. P. Vlasenko

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Rational nutrition is nutrition that ensures growth, normal development and vital activity of a person, helping to improve his health and prevent diseases.

Balanced nutrition involves:

1. Energy balance

2. Balanced diet

3. Compliance with diet

First principle: energy balance

The energy value of the daily diet should correspond to the energy expenditure of the body.

The body's energy consumption depends on gender (in women they are lower on average by 10%), age (in older people they are lower on average by 7% in each decade), physical activity, and profession. For example, for people engaged in mental work, energy consumption is 2000 - 2600 kcal, and for athletes or people involved in heavy physical labor, up to 4000 - 5000 kcal per day.

Second principle: balanced nutrition

According to the principle of balanced nutrition, the provision of essential nutrients implies the supply of proteins, fats, and carbohydrates in the body in a strict ratio.

Proteins are the main building material body, a source of synthesis of hormones, enzymes, vitamins, antibodies. Proteins should provide 10 - 15% of daily calories, while the proportion of animal and plant proteins should be the same. The optimal amount of protein should be 1 g per 1 kg of weight.

Fats have not only energy, but also plastic value due to the content of fat-soluble vitamins, fatty acids, and phospholipids. The optimal amount of fat consumption is 15 - 30% of calories. A favorable ratio of vegetable and animal fats is considered to be one that provides 7 - 10% of calories from saturated, 10 - 15% monounsaturated and 3 - 7% polyunsaturated fatty acids.

Carbohydrates are the main fuel material for the body's functioning. Carbohydrates should provide 55 - 75% of daily calories, the main share of which is complex carbohydrates (starchy and non-starchy) and only 5 - 10% - simple carbohydrates (sugars).

Fiber is one of the indigestible carbohydrates. Despite the fact that fiber is practically not absorbed in the intestines, normal digestion is impossible without it. Dietary fiber is found in most types of wholemeal bread, cereals, potatoes, legumes, nuts, vegetables and fruits.

Minerals and vitamins are important for proper metabolism and the functioning of the body.

A balanced diet implies that proteins provide 10 - 15%, fats 15 - 30%, carbohydrates 55 - 75% of daily calories.

Third principle: diet

Meals should be fractional (3 - 4 times a day), regular (at the same time) and uniform, the last meal should be no later than 2 - 3 hours before bedtime.

Rational nutrition is nutrition that ensures growth, normal development and vital activity of a person, helping to improve his health and prevent diseases.

Balanced nutrition involves:

1. Energy balance

2. Balanced diet

3. Compliance with diet

First principle: energy balance

The energy value of the daily diet should correspond to the energy expenditure of the body.

The body's energy consumption depends on gender (in women they are lower on average by 10%), age (in older people they are lower on average by 7% in each decade), physical activity, and profession. For example, for people engaged in mental work, energy consumption is 2000 - 2600 kcal, and for athletes or people involved in heavy physical labor, up to 4000 - 5000 kcal per day.

Second principle: balanced nutrition

According to the principle of balanced nutrition, the provision of essential nutrients implies the supply of proteins, fats, and carbohydrates in the body in a strict ratio.

Proteins are the main building material of the body, a source of synthesis of hormones, enzymes, vitamins, and antibodies. Proteins should provide 10 - 15% of daily calories, while the proportion of animal and plant proteins should be the same. The optimal amount of protein should be 1 g per 1 kg of weight.

Fats have not only energy, but also plastic value due to the content of fat-soluble vitamins, fatty acids, and phospholipids. The optimal amount of fat consumption is 15 - 30% of calories. A favorable ratio of vegetable and animal fats is considered to be one that provides 7-10% of calories from saturated fatty acids, 10-15% from monounsaturated fatty acids and 3-7% from polyunsaturated fatty acids.

Carbohydrates are the main fuel material for the body's functioning. Carbohydrates should provide 55 - 75% of daily calories, the main share of which is complex carbohydrates (starchy and non-starchy) and only 5 - 10% - simple carbohydrates (sugars).

Fiber is one of the indigestible carbohydrates. Despite the fact that fiber is practically not absorbed in the intestines, normal digestion is impossible without it. Dietary fiber is found in most types of wholemeal bread, cereals, potatoes, legumes, nuts, vegetables and fruits.

Minerals and vitamins are important for proper metabolism and the functioning of the body.

A balanced diet implies that proteins provide 10 - 15%, fats 15 - 30%, carbohydrates 55 - 75% of daily calories.

Third principle: diet

Meals should be fractional (3 - 4 times a day), regular (at the same time) and uniform, the last meal should be no later than 2 - 3 hours before bedtime.

Health

In the subsection

Proper and healthy nutrition

Today the topic of our conversation is rational and healthy nutrition.

Nutritionist Vladimir Sergeevich Ugolek answers questions

Alexander Mikhailovich, what kind of problem is this - rational nutrition, what is its essence?

The problem of rational nutrition is so important that it is included in one of the ten global problems of our time put forward by the UN to humanity. What is nutrition? This is the body's supply of energy, plastic substances, proteins, fats, carbohydrates, biologically active substances, enzymes and hormones. After all, it is known that the key to human life is the constant conservation of energy. How much energy he expended, the same amount must be received in food, that is, there must be a connection between nutrition and metabolism. This principle allows us to develop standards for human food needs. The norms are the criteria for rational nutrition.

What standards exist for human food consumption?

Scientists have established: on average, per person per day, there is enough food containing 2,800 kilocalories. It should contain approximately 85 grams of protein. After analyzing the results of actual nutrition, the limit for fat was set at 33 percent. The need for carbohydrates in the new standards is somewhat reduced and justified. Carbohydrates that enter the body have mainly two sources: sugar and starch. Sugar is usually overused. And this gradually leads to diabetes. But scientists have not yet undertaken to say exactly how much sugar the human body currently requires, to clarify the upper limit of its consumption and to exclude the factor of diabetes. This is the task of the coming years. Vitamins play an important role in the new standards. Research shows that in highly developed countries, hypovitaminosis has become widespread. The reasons for this again lie in violation of the rules of rational nutrition. The main vitamins needed by the body - B, A and D - should be in food at any time of the year. But you can’t get carried away with them, everything is good in moderation. Scientists have found that the body needs three more vitamins: folacin ( folic acid), B12 and E. Great importance have minerals. The fact that calcium, phosphorus, magnesium, and iron are needed by the human body was known before. But it turns out that elements such as zinc and cobalt are no less needed. Their excess, as well as their deficiency, is equally harmful.

How pressing is the problem of obesity?

The spread of the disease of overnutrition in highly developed countries is a peculiar paradox of our time. Prevention and treatment of obesity is becoming a social problem. And an analysis of the nutrition of people in different geographical regions of our country confirms the presence of an imbalance in energy consumption and nutrition. This is the main condition for obesity. On the one hand, the calorie content of the food we eat increases, and on the other, our lifestyle becomes increasingly sedentary. There is a discrepancy between energy income and energy consumption. Dietary disorders often occur. The main share of food is taken in the evening hours. Obesity is a disease of improper metabolism. It contributes to premature aging of the body, sharply reduces performance, develops heart failure, not to mention the fact that it spoils appearance person. Obesity has one feature that distinguishes it from other diseases. As a rule, overweight people do not consider themselves sick and do not go to the doctor. But obesity is a disease, and also a curable one. Firstly, with the help of a balanced diet, the use of low-calorie diets, and, secondly, prolonged exercise and gymnastic exercises are necessary.

But there is a feeling of hunger, an appetite that makes a person eat as much as he wants. Is it possible to control it at will?

Everyone knows the feeling of hunger. This is a signal that the body needs to receive a new portion of food. In the cerebral cortex there is a so-called food center, which is excited by impulses coming from the body. There is no doubt that the feeling of hunger is a feeling inherited from our distant ancestors. They fought for food and, having won, consumed it in large quantities, their appetite was increased. It is possible that it is enshrined in the offspring.

continuation…

Conducted by Elena Druzhinina

Proper nutrition provides for high variety as one of the main and mandatory conditions for rationality(K.S. Petrovsky)

Target: To study the basics of hygienic food regulation for different groups of the population. Learn to evaluate a particular person’s diet and make recommendations for its optimization.

Basic hygienic requirements for balanced nutrition.

Characteristics and importance for public health of the main components of food (proteins, fats and carbohydrates, minerals, vitamins).

Principles for developing physiological nutrition standards for the population.

Eating disorders, related diseases and their prevention.

Laboratory work “Hygienic assessment of the diet.”

Rational nutrition They call physiologically complete nutrition, ensuring the constancy of the internal environment of the body (homeostasis) and a high level of vital activity. Basic requirements for the diet: a) energy adequacy of nutrition, i.e. correspondence of food calorie content to the body’s energy expenditure; b) adequacy of nutrition to the plastic functions of the body: the content of all necessary nutrients, minerals and vitamins in quantities and ratios that are most beneficial for the body (nutrition balance); c) maximum correspondence of the chemical structure of food to the enzyme digestive systems; d) proper diet; bioticity of nutrition, i.e. harmless to the body.

1. Diseases of starvation and general malnutrition (dystrophy, cachexia).

2. Diseases of partial nutritional deficiency: a) protein-energy deficiency (alimentary dwarfism, nutritional marasmus, anemia, kwashiorkor, cirrhosis of the liver); b) vitamin deficiency (scurvy, xerophthalmia, beriberi, rickets and others; c) mineral deficiency (endemic goiter, dental capitis, rickets, osteoporosis).

3. Diseases of excess nutrition (obesity, gout, atherosclerosis, diabetes, hypervitaminosis).

4. Food intolerance (allergies, fermentopathy) and incorrect food combinations (milk with herring or cucumbers).

5. Diseases wrong mode nutrition (gastritis, peptic ulcer stomach and duodenum, obesity, atherosclerosis).

7. Food poisoning.

Energy costs of a person consist of basal metabolism, energy associated with the intake, digestion and assimilation of food (“specific dynamic action of food” SDDP) and energy spent on various types of activities. Basal metabolism depends on a person’s body weight (on average for men 70 kg, for women 60 kg) and intensity metabolic processes, amounting to approximately 1400-1700 kcal. SDDP makes up 10-15% of the basal metabolism. Estimated energy consumption at different types activities are presented in table. 1.

Table 1. Estimated energy consumption for some types

Kind of activity

Energy consumption,

kcal/minkg

Kind of activity

Energy consumption,

kcal/minkg

Running 180 m/min

Working in the laboratory

Conversation standing, sitting

Textile worker's work

House cleaning

Miner's work

Laundry

Speech, report

Floor cleaning

Surgeon's work

Dressing, undressing

Computer work

Riding the bus

Gymnastics

Skiing

Swimming

Eating

Car repair

An important aspect of rational nutrition is the distribution of daily caloric intake among meals (diet regimen). The most favorable for adults is three meals a day (30-35% breakfast, 45-50% lunch, 25% dinner) or four meals a day (20-25% first breakfast, 10-15% second breakfast, 35-40% lunch and 25% dinner) and for children - four to five meals a day. Children in nurseries preschool institutions They receive four meals a day, but instead of the second breakfast, they have an afternoon snack between lunch and dinner.

Optimal ratio of essential nutrients in the diet healthy person: “proteins: fats: carbohydrates” = 1:1:4.

Protein food – the most important component of food, performing a predominantly plastic function - the construction of all cells and tissues of the body, the synthesis of antibodies and enzymes. The biological value of proteins is determined by the optimal ratio of essential amino acids in them (40 mg of isoleucine, 70 mg of leucine, 55 mg of lysine, 35 mg of sulfur-containing amino acids, 60 mg of aromatic amino acids, 10 mg of tryptophan, 40 mg of threonine, 50 mg of valine per 1 g of protein), which is observed in proteins of animal origin. Animal proteins should make up at least 55% of the total amount of protein consumed per day.

Table 2. Optimal level and content of the most important amino acids in foods of animal origin

Amino acid	Optimal level (FAO/WHO)
Tryptophan
Isoleucine
Methionine + cystine
Phenylalanine + tyrosine

Food fats provide the body with energy (caloric coefficient of 1 g of fat = 9.3), perform a plastic function in the synthesis of lipid structures (nervous tissue, cell membranes, prostaglandins), act as food solvents of fat-soluble vitamins and serve as a source of essential (irreplaceable) polyunsaturated fatty acids. The biological value of fats is determined by the optimal ratio of different types of fatty acids.

Table 3. The content of PUFAs in dietary fats and the amount of fat that satisfies daily requirement in PUFA

				Amount of fat, g
	Linoleic	Linolenic	Arachidonic
Animal fats
Butter
Beef fat
Pork lard
Goose fat
Chicken fat
Cod liver oil
Vegetable oils
Sunflower
Corn
Cotton
Olive

EFAs (palmitic, stearic) are used by the body as energy sources. MUFA (oleic acid) and PUFA (linoleic, linolenic, arachidonic acids), called vitamin F, belong to biological active substances. PUFAs (especially arachidonic acid) in the phospholipids of cell membranes ensure their fluidity and elasticity; participate in the metabolism of B vitamins pyridoxine and thiamine; increase the elasticity and firmness of the walls. PUFAs are one of the main components lipotropic amino acid lecithin and stimulate the oxidation of cholesterol, which helps remove excess amounts from the body and prevent atherosclerosis. Vitamin F deficiency causes dry skin, striated and brittle nails, and hair loss; the development of phrenoderm is possible. Since PUFAs are present in fats of liquid consistency (mainly of plant origin), the content of vegetable fats in the diet of an adult should be at least 30% of the total amount of fats.

Carbohydrates food provide the body with energy. Digestible carbohydrates: glucose, fructose, sucrose, lactose, maltose, as well as starch, dextrins and glycogen; indigestible - cellulose, hemicellulose, pectins and pentosans, lignin, resins, etc. The latter are represented by dietary fibers that regulate the composition of intestinal microflora, intestinal motility, absorption and excretion of excess steroids, cholesterol, toxins, etc. Depending on the amount of dietary fiber, food products are divided into “protected” (more than 0.4% fiber) and “refined” (less than 0.4% fiber).

Physiological nutritional standards for the adult working population determined by a person’s gender, age and professional affiliation (Table 4.5):

1st group – workers predominantly in mental labor;

2nd group – workers engaged in light physical labor;

3rd group - workers engaged in moderate labor;

4th group - workers engaged in heavy physical labor;

Group 5 – workers of particularly heavy physical labor.

Table 4. Energy, protein, fat and carbohydrate requirements of adult working men (per day)

Labor intensity groups	Age, years	Energy, kcal				Carbohydrates, g
				incl. animals

Daily diet for pregnant women women (5-9 months) exceeds the standards of the corresponding age and professional group by 350 kcal, 30 g of proteins (20 g of animal protein), 12 g of fat, 30 g of carbohydrates; diet of nursing mothers infants under 1 month of age. – exceeds the norm by 500 kcal, 40 (26) g of proteins, 15 g of fat and 40 g of carbohydrates; nursing infants aged 7-12 months. – 450 kcal, 30 (20) g protein, 15 g fat and 30 g carbohydrates.

Table 5. Energy, protein, fat and carbohydrate requirements of adult working women (per day)

Labor intensity group	Age, years	Energy, kcal				Carbohydrates, g
				animals

Daily diet for children determined by their age, and adolescents - by age and gender (Table 6).

Table 6. Energy needs of children and adolescents

Rational nutrition is a balanced diet, compiled taking into account gender, age, health status, lifestyle, the nature of work and professional activity of a person, and the climatic conditions of his residence. A properly formulated diet increases the body’s ability to resist negative factors. environment, helps maintain health, active longevity, resistance to fatigue and high performance. What are the basic principles of rational nutrition? What is needed to organize a balanced diet?

Food is the main source of energy for humans. With food, a person receives essential macro- and microelements, vitamins and acids that are not synthesized by the body. Food is necessary for the body to maintain vital processes, growth and development. The course of many processes in the human body depends on the nature and diet. Proper replenishment of proteins, fats, carbohydrates, vitamins helps slow down the aging process, increases the body's resistance to non-infectious diseases and the ability to self-heal. The body also needs micronutrients, biologically active compounds that promote the production of enzymes that normalize metabolism.

No more than 10% of the population adheres to balanced nutrition standards. Recommendations for rational consumption standards food products represent the average amounts of nutrients needed by a person. Compliance with the norms of rational nutrition helps to improve health, prevent diseases, and conditions caused by excess or lack of nutrients. The balance of nutrients in food contributes to the normal course of physiological and biochemical processes in the human body.

It is almost impossible to develop static standards in the constantly changing rhythm of life and the environment. The latest standards of rational nutrition are set out in Order of the Ministry of Health and Social Development of the Russian Federation No. 593 dated August 2, 2010. Rational human nutrition in accordance with these standards should include:

• Micronutrient-enriched bakery and pasta products;
• Vegetables, potatoes, melons;
• Meat, fish, fish products, poultry;
• Milk, dairy products (kefir, cottage cheese, butter, sour cream, cheese);
• Sugar;
• Eggs;
• Vegetable oils;
• Salt.

Not all products from the listed series are healthy. To obtain maximum benefits and maintain a balanced diet, you should give preference to low-fat foods, exclude processed foods, as well as foods susceptible to various types thermal and chemical processing (smoked meats, canned food, sausages). Preference should be given to fresh products, avoiding shelf-stable products.

This list also does not contain quantitative product standards, since these parameters are determined by individual human factors.

Rational nutrition is a special approach to organizing nutrition and its regimen, which is part of a person’s healthy lifestyle. Rational nutrition contributes to the normalization of digestive processes, the absorption of nutrients, the natural secretion of waste products of the body, getting rid of extra pounds, and, therefore, adherence to the basics of rational nutrition contributes to the body’s resistance to the development of diseases, the prerequisites for which are metabolic disorders, excess weight, irregular nutrition, low quality products, energy imbalance.

Basic principles of rational nutrition:

• Energy balance is the correspondence of the energy supplied with food to the amount of energy expended by the body in the process of life. The main source of energy for the body is the food consumed. The body uses energy to maintain body temperature and function internal organs, the course of metabolic processes, muscle activity. If there is insufficient energy intake from food, the body switches to internal sources of nutrition - fatty tissue, muscle tissue, which with prolonged energy deficiency will inevitably lead to exhaustion of the body. With a constant excess of nutrients, the body stores fatty tissue as alternative sources nutrition;
• The balance of nutrients the body needs for normal functioning. According to the basics of rational nutrition, the optimal ratio of proteins, fats and carbohydrates is 1:1:4 for the adult population with low labor intensity and 1:1:5 with high labor intensity. The energy value of the diet of an adult living in a temperate climate and not involved in hard work should be distributed in the sequence of 13% protein foods, 33% fat-containing foods, and 54% carbohydrates;
• Compliance with the diet is one of the basic principles of rational nutrition. The diet covers the time of food intake, its quantity, and the intervals between meals. Rational nutrition involves four meals a day, which helps to sufficiently saturate the body and suppress the feeling of hunger, no snacks between main meals, certain intervals between breakfast and lunch, lunch and dinner. This contributes to the development of conditioned reflex reactions that prepare the body for food intake.

To properly organize a balanced diet, it is necessary to take into account all individual factors that also determine a person’s capabilities (social status, financial situation, work schedule).

Proper organization of balanced nutrition is one of the leading principles, among which are the duration of meals, which should be approximately 30 minutes, correct distribution energy value of the diet during the day. Rational nutrition is based on the 25:50:25 principle, which determines the caloric content of the diet for breakfast, lunch and dinner. In the morning, preference should be given to slow-acting carbohydrates and proteins; at lunch, the body should receive the maximum amount of nutrients, while dinner should consist of low-calorie foods.

The principles of rational nutrition assume the consumption of a balanced diet daily, depending on the needs of the body, taking into account individual factors. If you follow a balanced diet, the menu should include:

• Cereals;
• Whole wheat bread;
• Lean meats, eggs;
• Low-fat fermented milk products;
• Fresh fruits and vegetables.

Also, with a balanced diet, the menu should exclude such types of thermal and chemical processing as frying, smoking, canning, since a balanced diet offers “healthy” alternatives to these products.

Elena Pashkova
Summary of a conversation with children “Healthy and unhealthy food”

I would like to bring to your attention conversation with children middle group on promoting a healthy lifestyle « Healthy and unhealthy food» , the purpose of which is to consolidate children's knowledge about wholesome and healthy food; continue to educate children about the importance of vitamins and minerals in human life; to instill in preschoolers a desire for a healthy lifestyle.

Progress of the conversation:

Educator: invites children to talk about whether a person can live without food.

Children: - can not; the person will be sick; will be weak; may die.

Educator: - Guys, why do you think a person can’t go without food for a long time?

Children: - if a person does not eat for a long time, then he will not have the strength to walk; Your head and stomach will hurt.

Educator: - What does a person eat?

Children: called food products.

Educator: - Guys, that’s right, a person eats vegetables, fruits, meat, fish, dairy products. Do you know what animals eat?

Children: - eat grass, twigs from trees, insects.

Educator: - Right. All living beings, from the smallest to the largest, eat, but as soon as they stop eating, the body begins to weaken. Do you know why this happens?

Children: - food helps humans and all living things live, the body grow and develop, because foods contain nutrients.

Educator: - Tell me what nutrients are in the foods.

Children: name the products and their beneficial features.

Educator: - Guys, do you have a favorite food? Name your favorite food.

Children: - juice, vegetable salad, fruit salad, soup, chips, etc.

Educator: - Well, guys, now you know what food you should eat and what you should refuse so as not to harm your health. In our kindergarten the chefs prepare only the best healthy food , and you must eat everything so as not to get sick, to grow big, healthy and beautiful.

Publications on the topic:

The purpose of the game is to consolidate children's ideas about healthy and unhealthy foods for teeth. Rules of the game: On the playing field, place a tooth around it.

We recently celebrated ABC of Health week. Where does our health begin? Of course, with proper nutrition. And the guys and I 2.

Lesson summary “Healthy and unhealthy food” (joint activity of children, parents, preparatory group teacher) Objectives: To consolidate children’s ideas about which foods are healthy and which are harmful to the body. Bring them to understand the contradiction: me.