PRACTICAL WORKS

HYGIENE OF CHILDREN, AND

TEENGERS

Activity and rest regime of children

and teenagers.
Food survey in a community
 STRUCTURE

I. The daily activity and rest regime of children

aged 0-3, pre-schoolers, schoolchildren and
teenagers
II. Food survey in a community
Purpose of the Practical Work:
To present the daily activity and rest regime of children aged 0-3 years,
pre-schoolers, schoolchildren and teenagers and the food survey in a
community

Educational objectives of PW:

Knowledge of the principles of organizing children's daily regime
Knowledge of food consumption assessment methods

PW Content:
1. Principles of organizing the daily regime of children aged 0-3 years, in
preschool, school and adolescent groups
2. Norms for the duration of the school activity
3. Food survey - food behaviour, generalities
4. Food survey - classification and methods
I. The daily activity and rest regime of
children aged 0-3, pre-schoolers,
schoolchildren and teenagers
I. PRINCIPLES OF ORGANIZING THE DAILY REGIME
OF 0-3 YEAR OLD CHILDREN

The life regime of the child up to 3 years old is organized

taking into account the needs of activity, rest, sleep and the
educational needs of the child.

The rhythm and duration of sleep and wakefulness periods are

determined by:
day-night periodicity
the frequency of food administration moments
 THE NEED FOR SLEEP
The smaller the child is, the higher is the need for sleep and the longer are
the periods of sleep in 24 hours:
at 2 – 6 months: 16 hours
at 7-9 months: 14-15 hours
at 10 months - 2 years: 13-14 hours
at 2-3 years: 12-13 hours.

Sleep periods:
At the end of the first quarter apart from night sleep, the child has 3
periods of sleep during the day, 2-3 hours long each.
The older baby sleeps 2-3 times a day for 1 ½ - 2 hours.
By the age of 1 ½ years, the child has 2 periods of sleep.
After 1 ½ years he sleeps once a day.
EATING
Food can be administered according to the following scheme:

first month: 7 meals (6, 10, 12, 15, 18, 21, 24)

2nd month: 6 meals (the 24:00 meal is cut, and the last meal
is given at 10:00 PM)

from the 6th month, 5 meals can be given every 4 hours until
1 year.
 THE NURSERY-STRUCTURE AND
EDUCATIONAL REGIME
The daily educational programe aims to stimulate the physical and
neuro-psychic development of children.

1. SKILLS DEVELOPMENT
The child must become as independent as possible meeting immediate
needs:
to eat
to dress with as little help as possible,
to acquire the spirit of active collaboration with those who care for
him,
to develop elementary representations of good and evil,
to respect order,
to get the idea of personal cleanliness,
to acquire a polite behaviour
 THE NURSERY-STRUCTURE AND
EDUCATION
2. PLAYING AS A LEARNING PROCESS

a way of training in the activity of handling toys, observation and

sensory exploration, also sketching the rudiments of role-playing
games

develops and stimulates language through drawn images, illustrated

stories

by playing with dolls the child can acquire knowledge about clothes,
furniture, tableware and other objects in the environment and he
can sketch role-playing games

musical toys, including music discs, contribute to the development of

perceptual skills for tones.
2. PRINCIPLES OF ORGANIZING THE DAILY REGIME
IN PRESCHOOL GROUPS
Children's daily activities schedule in kindergartens.

7-7.30 - waking up at fixed times, refreshing gymnastics for 2-5 minutes

8.30-9.00 - breakfast for approx. 30 minutes
after 9.00 - games of your choice, 30-60 minutes, in the group room
after 9.30 - mandatory activities, which will last 10-20 minutes for the small group, 20-25 minutes
for the middle group and 30-35 minutes for the large group - (starting with the middle group (5-6
years old) you can perform 2 mandatory periods daily with a 10-15 minute break in between)
1 ½ hours of fun games and activities (running or outdoor walks before meals)
12.00 -12.30 – mandatory hand washing is followed by lunch which should not last more than
30-40 minutes
13.30 -15.30/16.00 - daytime sleep lasts approximately 2-2 ½ hours; serving a snack
16.30 - 17.00 - small and medium-sized pre schoolers carry out activities and games of their
choice, and older ones, as needed, a mandatory 30-minute activity
19.00 - 19.30 - dinner followed by a short period of fun games
20.00 - 20.30 the children will go to bed (no later than 21.00 in the summer – for older
pre-schoolers
EDUCATIONAL REGIME OF PRESCHOOLERS

Games may be:

passive - didactic or spontaneous, for perfecting the sense of

observation, developing attention and the ability to manipulate
objects (appreciate their size and notice the similarities and
differences between them, their spatial relationships).
active - movement, muscle activity predominates and through
this motor skills are perfected.

Their role is to reduce fatigue through active rest

SLEEP
Children's sleep needs are 12-13 hours out of 24 hours.
⚫ daytime sleep (2-2 ½ hours)
⚫ night sleep, longer (10-11 hours).

Daytime sleep should start ½ an hour after lunch.

Preparing for sleep includes washing hands and teeth,
changing from day clothes to pyjamas.
3. PRINCIPLES OF ORGANIZING THE DAILY SCHEDULE FOR
SCHOOLCHILDREN AND TEENAGERS
RULES FOR REST AND SLEEP
The younger the child is, the greater the sleeping period will be - from 11-12
hours for a 7-year-old child to 9 hours for an 18 year old.
There is a close relationship between the duration and quality of sleep and
school performance and student behaviour.
Sleep is unrestfull for 6% of the students of the lower grades and for 50% of
the students of the last grades.
The research carried out in Romania shows that the sleeping period is
reduced due to faulty organization of the daily programme
For the students of the last grades, a significant number (80-90%) have fewer
hours of sleep than the mentioned norms, a reduced phenomenon in small
classes (10-35%).
The causes would be: late bedtime due to eating the evening meal at late hours;
television and radio programs; the inconsistency between the adult and
children's programs, etc.
 4. RULES FOR THE SCHOOL ACTIVITY
Physiological stress curve:

Increases gradually: 7-9 am (maximum)

Plateau: 9-11am for small students, 9-12am for big

students

Decreases between 11am-2pm (minimum)

It increases again between 3-7pm, but not as much as in

the morning
4, RULES FOR THE SCHOOL ACTIVITY

Factors influencing work capacity:

Age,
Health status,
Neuro-psychomotor development,
The intensity and duration of effort,
The nature of the request, the working conditions.

Factors that decrease yield:

School hours: should not exceed 8 hours (at school and at home),
Severe fatigue of students from XII class,
State of health - chronic conditions: ocular, hypotrophy, rickets,
inadequate status,
Environment conditions,
Risky behaviour: smoking, alcohol.
 4. RULES FOR THE SCHOOL ACTIVITY

The best working capacity is

in the morning
between 9.00 - 11.00 for small students
between 9:00 a.m. and 12:00 p.m. for older students
in the afternoon
between 15:00 and 18:00.

The lowest working capacity is between 1:00 p.m. - 3:00 p.m.

and after 8:00 p.m.
 4. RULES FOR THE SCHOOL ACTIVITY

The period of time for lessons should not exceed:

30-40 minutes for I-II grades
40-50 minutes for III-IV grades
25-28 hours/week (4-5 hours/day) for V-VIII grades
30 hours/week (5 hours/day) for IX-XII grades

Psycho-physiological and hygienic-sanitary research has shown that after 3 hours of

activity (excluding breaks) in the Ist class, after 4 hours in II-IVth class and after 5 hours
in V-XIIth class, the resistance to physical and intellectual effort decreases
intensely .

Reading should not be introduced as the first activity hour on Monday, because it
generates neurological fatigue phenomena
Writing to be introduced in the 2nd hour; if introduced in the third hour it generates
fatigue, especially when it is preceded by mathematics
Mathematics to be entered in the first or second hour or in any hour except Monday
RULES FOR PREPARING THE HOMEWORK
The duration of homework preparation depends on:
the daily school schedule,
the degree of difficulty of the tasks,
students' working style.

The duration of homework preparation, added to the

working time at school, should not exceed a total of 5-7
hours/day, depending on the age of the child or teenager
 RULES FOR RECREATION ACTIVITIES

Breaks or recreations (5-10-20 minutes) are provided in the school timetable

to restore working capacity and prevent fatigue.
in addition to recreation, 1-2 breaks of 5 minutes each can be granted to
students from I-IV classes during classes, in order to combat fatigue and
sleepiness, as well as to recover the tired body due to the forced position on the
bench.

In weekend it is recommended:
⚫ physical exercises, sports, outdoor games,
⚫ not too tiring trips,
⚫ cultural activities (theatre, cinema, music festival, radio, literature and art
books, etc.)

Extracurricular activities must be consistent with:

⚫ age,
⚫ the individual physical and mental possibilities of the students,
⚫ health status.
Food survey
 EATING BEHAVIOR

Eating behavior is influenced by:

food preferences
family, ethnic, religious tradition
convenience (easier to prepare)
nutritional value

Important is the balance between the body's needs and the

nutritional content of the food consumed!!!
(Digestive Utilization Coefficient)
 EATING BEHAVIOR
The ideal diet
should meet the following conditions:

to respect a fair proportion of nutrients

to ensure an adequate amount in order to maintain body weight
to be varied
to ensure appropriate growth and development
to determine a good physical and intellectual activity
to maintain health
to avoid excess salt, sugar, fat, alcohol
 FOOD SURVEY - OVERVIEW

Food survey:

• is a food consumption assessment

• estimation of consumption and early detection of possible

nutritional imbalances
 FOOD SURVEY - OVERVIEW

The Food Survey (FS) is carried out differently in the urban

environment (spring and autumn) compared to the rural
environment (in all 4 seasons)

FS is performed during a period of a 7 consecutive days, by

calculating the arithmetic average of the obtained values.
 FOOD SURVEY – CLASSIFICATION BY
PURPOSE

1. Consumption surveys = FS is a method of food assessment

quantitative (by food groups) and
qualitative (based on nutritional principles) regarding
nutrition.

2. Motivation surveys
- which deals with the specifics of nutrition depending on
age,
urban/rural environment,
country
 FOOD SURVEY - CLASSIFICATION ACCORDING TO THE
NUMBER OF PEOPLE INVESTIGATED

1. The investigation at the national level

- objective: getting the knowledge regarding the consumption needs and
the existing food quantities
- determines a person's food consumption at the national level by food
groups and subgroups over a given period of time
- the role is
forecast in order to supply the market
for the correction of deficiencies in the food consumption of the
population
2. Investigation in organized communities
- food consumption from food establishments (e.g. canteens) serving
homogeneous groups of consumers is appreciated
- based on food/nutrition sheets
 FOOD SURVEY - CLASSIFICATION ACCORDING TO THE
NUMBER OF PEOPLE INVESTIGATED
3. Family investigation
- it is used to establish the amount of family income allocated for
food
- the social factor is identical but the group is heterogeneous
(different activities, different generations)
advantage - follows a group of people who have the same income;
disadvantage – the non-homogeneity of the group
4. Individual investigation
- investigating the diet of a single person
- mandatory for people with a certain medical condition that requires
a special diet (e.g. metabolic and nutritional diseases)
FOOD SURVEY - METHODS

1. statistical method

2. weight method

3. chemical method

4. questionnaire method
 FOOD SURVEY - METHODS

1. Statistical method – by inventory

- especially in investigations organized in collectives
- it is done on the basis of food/nutrition sheets by accurately recording all the
quantities of food used in a given period of time
- calculating the average food consumption/day, caloric value of the menu, nutrient
content
advantages: it is quick and easy to do
disadvantages: it does not take into account the food preparation techniques, the
number of consumers is higher than that listed in the data sheets
 FOOD SURVEY - METHODS

2. Weight method – by weighing

- it is used more frequently in family investigations

- involves the rigorous weighing, by a qualified person, of all the food used to
prepare the menus and of the uneaten leftovers

• advantages: it is more accurate

• disadvantages: not accepting a foreign person in the family, does not take
into account the preparation techniques
 Food survey - methods
3. Chemical analysis method
- frequently used in investigations organized in communities
- it involves the random collection, for a week, of portions of food from the
consumers' tables, their homogenization and the chemical determination of
the nutritional principles (proteins, lipids and carbohydrates), mineral
substances and vitamins.
- thus obtaining the nutritional value and then the caloric one
• advantages: it is the most accurate
• disadvantages: it is expensive (requires specialists, equipment, reagents)
 Food survey - methods

4. Questionnaire method –

- during the investigation period a questionnaire is daily

completed with data on the quantity, quality, food preparation
techniques consumed the previous day

advantages: it is easy to do

disadvantages: not an exact method

- kits with plastic models are used (3 sizes: small, medium, large
for fruits, meat, vegetables).
 FOOD SURVEY – OVERVIEW

Meals distribution for

Meal distribution for children - is divided into 4-5
adults – 3 meals: meals:

- 30% breakfast - 25% breakfast

- 50% lunch - 10% snack
- 20% dinner
- 40% lunch
- 10% snack
- 15% dinner
 THE CALCULATION METHODOLOGY FOR THE
QUANTITATIVE INTAKE

The number of consumers in the 7 days is estimated.

The total amount of food from each group is related to the total
number of consumers.

The consumption is obtained in grams/day/person.

The inedible part of a food must be removed from the calculation

The value obtained is compared with the norms of nutritional ratio.

 THE CALCULATION METHODOLOGY FOR THE
QUALITATIVE INTAKE

Estimating the intake of nutritional principles and calories with

help of the composition tables of food products
It indicates:
the inedible part,
the content in nutritional principles, calories, mineral elements and
some vitamins.

We calculate the nutritional principles for a person for 24 hours

by adding up their value from all the foods consumed.

The results are related to the norms

 CALCULATION OF THE CALORIC VALUE OF FOOD

Calculate the amount of the food product used (in grams)

This value is divided by the total number of meals served (the number
of people who serve the meal) including the canteen staff =˃ the gross
amount of food product to each consumer

From this value, the percentage of losses (leftovers) is subtracted

according to the loss figures in the tables =˃ the actual amount due to
each consumer

This value is multiplied by the caloric value of the respective product

and divided by 100 (result expressed in calories) because the caloric
value in the tables is given per 100 grams
THANK YOU!