Meals at Nazarbayev Intellectual School in Astana

At the NIS IB facility

1. Awareness-raising meetings were held with schoolchildren, parents and food service providers about a balanced and healthy diet;

2. A new seasonal menu has been developed and introduced with a choice of 2 hot and 2 side dishes;

3. A new menu layout has been developed and introduced for a new menu with a reduced amount of sugar, salt, butter, with the addition of whole grain flour to pastries and an increase in the tab of meat, chicken and fish;

4. New recipes have been worked out with a guest chef;

5. The nutritional status of volunteer students was assessed;

6. Recommendations are given for the preparation of technical specifications and the purchase of equipment for the catering department of schools to improve catering;

7. The analysis of eating habits and social behavior of school students with chronic diseases was carried out;

8. The study of the existing dietary habits of students and their nutritional needs according to age and gender standards, as well as the wishes for nutrition at school, was carried out;

9. Master classes were held for medical workers and employees of the catering department on the preparation of new recipes with the invitation of the chef of an international hotel chain;

10. Compliance with the recommendations of a nutritionist was monitored (4 times);

11. Informational handouts on healthy nutrition for kindergarten students and pupils have been developed;

12. Information handouts on specialized nutrition for students in special cases (food allergies, obesity, type I and II diabetes, etc.) have been developed.;

13. A comparative analysis of changes in the organization of a healthy balanced diet has been carried out.