HYGIENIC ANALYSIS OF THE NUTRITIONAL COMPOSITION OF DAILY MEAL PLANS IN PRESCHOOL EDUCATIONAL ORGANIZATIONS

Abstract

Food poisoning in children is a significant medical and social issue that negatively impacts the health of children in preschool educational institutions. The physiological characteristics of preschool-aged children-such as an underdeveloped immune system and a sensitive digestive system-along with violations of sanitation and hygiene standards during food preparation, storage, and distribution, can increase the risk of food poisoning. In such cases, it is crucial to conduct an early assessment of the illness's severity, ensure the timely referral of patients to a medical facility, and select an appropriate treatment strategy.