KEY ASPECTS OF ORGANIZATION OF THE PROCESS AND INDIVIDUAL CHARACTERISTICS OF NUTRITION OF PUPILS AND STUDENTS OF DIFFERENT TYPES OF MODERN EDUCATIONAL INSTITUTIONS.

OBJECTIVE: The aim: Study the key aspects of organization of the process and individual characteristics of nutrition of pupils and students of different types of modern educational institutions. PATIENTS AND METHODS: Materials and methods: To adequately assess the process of organization of the regime and individual characteristics of nutrition of pupils and students of different types of modern educational institutions, we have evaluated the key characteristic features of a rational diet: number of daily meals and their duration, food consumption rate, conditions and priorities as well as distribution of dish volume and caloric content in accordance with food intake frequency. RESULTS: Results: The results of the study have shown a significantly high rate of abuses in individual diet key components. Thus, majority of pupils and students do not observe proper food intake frequency, often skip their main meals, fail to maintain proper time intervals between meals, spent insufficient time for their main meals, incorrectly distribute food volume and caloric content according to the number of meals, do not have breakfast, consume the largest volume of food for their supper, eat their meals at a quick rate, and, certainly, abuse street and fast food. CONCLUSION: Conclusions: The revealed violations of the basic nutrition principles and patterns may be the cause of functional disorders and adaptive incapabilities of the body, as well as the development of various polynutrient deficiencies and food-related diseases, therefore requiring justification and implementation of the possible ways of their correction.