title: ÐÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ñ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð² Ð¾Ð±ÑÐµÐ¾Ð±ÑÐ°Ð·Ð¾Ð²Ð°ÑÐµÐ»ÑÐ½Ð¾Ð¼ ÑÑÑÐµÐ¶Ð´ÐµÐ½Ð¸Ð¸ Ð´ÐµÑÐµÐ¹ Ð¸ Ð¿Ð¾Ð´ÑÐ¾ÑÑÐºÐ¾Ð², Ð¸Ð¼ÐµÑÑÐ¸Ñ Ð·Ð°Ð±Ð¾Ð»ÐµÐ²Ð°Ð½Ð¸Ðµ Ð¿Ð¸ÑÐµÐ²Ð°Ñ Ð°Ð»Ð»ÐµÑÐ³Ð¸Ñ (Ð½Ð° Ð±ÐµÐ»Ð¾Ðº ÐºÐ¾ÑÐ¾Ð²ÑÐµÐ³Ð¾ Ð¼Ð¾Ð»Ð¾ÐºÐ°), Ð½Ð¾ Ð½Ðµ Ð¸Ð¼ÐµÑÑÐ¸Ñ Ð¿ÑÐ¾ÑÐ¸Ð²Ð¾Ð¿Ð¾ÐºÐ°Ð·Ð°Ð½Ð¸Ð¹ Ðº Ð¿Ð¾ÑÐµÑÐµÐ½Ð¸Ñ Ð¾Ð±ÑÐµÐ¾Ð±ÑÐ°Ð·Ð¾Ð²Ð°ÑÐµÑÐ½Ð¾Ð³Ð¾ ÑÑÑÐµÐ¶Ð´ÐµÐ½Ð¸Ñ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Catering in the educational institution for children and adolescents with food allergy (cow milk protein allergy), but without contraindications for visiting educational institution
Creators: name: ÐÐµÑÑÑÑÐ¸Ð½Ð°, Ð®Ð»Ð¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2020
Subjects: Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ Ð´ÐµÑÐµÐ¹
Ð¾Ð±ÑÐµÐ¾Ð±ÑÐ°Ð·Ð¾Ð²Ð°ÑÐµÐ»ÑÐ½ÑÐµ ÑÑÑÐµÐ¶Ð´ÐµÐ½Ð¸Ñ
Ð¿Ð¸ÑÐµÐ²Ð°Ñ Ð°Ð»Ð»ÐµÑÐ³Ð¸Ñ
ÑÐ¸ÐºÐ»Ð¸ÑÐ½Ð¾Ðµ Ð¼ÐµÐ½Ñ
Ð³Ð¸Ð¿Ð¾Ð°Ð»Ð»ÐµÑÐ³ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ñ
ÐºÑÐ»Ð¸Ð½Ð°ÑÐ½ÑÐ¹ ÑÐµÑ
nutrition for children
educational institution
food allergy
cyclical menu
hypoallergenic products
culinary section

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description: Presented work is devoted to catering for students with food allergy, particularly cow milk protein allergy, and development project of the culinary section for the production hypoallergenic products to provide educational institution. Normative documentation and science studies on designated topic were studied. Students with food allergy was conducted to identify the prevalence rate among school-age children, updated the information about their sensitization to food components. Balanced cyclical two-week menu of breakfasts and lunches for children with allergy has been planned, conformed to requirements of normative documentation. To produce hypoallergenic products, Cook &amp; Chill technology and technical documentation to it applying have been developed. Ðquipment for technological operations, production and support areas were calculated. Project of the culinary section have been settled up, according to the requirements of food safety. The staffing table of production workers and working week schedule were settled. Measures have been developed to ensure comfortable and safe work of section employees. Project proved to be economically viable. Annual trade amounted to 15 million rubles, payback period â 3.5 years.