Agayunus Myradova, a specialist at the Department of Nutritional Hygiene at the Myrat Garryev State Medical University of Turkmenistan, explained how to organise children’s diet and fluid intake properly during the hot summer months.

According to the expert, a loss of appetite in children during the summer is a natural physiological reaction: in hot weather, the body expends less energy on thermoregulation and redirects its resources towards cooling, whilst the digestive system operates at a reduced rate. For this reason, the expert recommends not forcing a child to eat, but instead offering them light, easily digestible food.

According to Myradova, it is best to plan your main meals for the morning – before 10:00 – and the evening, after 19:00, when the heat has subsided. Between 12:00 and 16:00, it is best to stick to light snacks – such as fruit, yoghurt or ayran. The expert also refuted the common belief that ice cream and cold drinks help to quench thirst: according to her, a sudden change in temperature can cause blood vessels to constrict and lead to a sore throat. She stated that the ideal temperature for food and drink is room temperature or slightly cool — 20–25°C.

The expert paid particular attention to fluid intake. She recommended drinking water regularly in small amounts — 50–100 ml every 20–30 minutes — whilst avoiding large quantities of fluid during meals, as this impairs digestion. As well as water, children can be offered unsweetened dried-fruit compote or fruit-flavoured drink.

Speaking about diet, Myradova highlighted the benefits of seasonal fruit and vegetables — watermelons, melons, apricots, peaches, tomatoes and cucumbers — which are 80–95 per cent water and rich in potassium and magnesium. Watermelon, she said, should be eaten separately from other foods to prevent fermentation in the gut.The expert also recommended fermented milk products — ayran, kefir, yoghurt and cottage cheese — and made a special mention of the traditional Turkmen camel’s milk drink "chal", which, according to her, contains three times as much vitamin C as cow’s milk and is rich in beneficial bacteria.

Among the dishes suitable for a summer menu, the expert mentioned okroshka made with kefir, cold beetroot soup and pureed vegetable soups. She recommended adding herbs — dill, parsley, basil and mint — to salads and drinks to stimulate the appetite.

Myradova also recommended limiting fatty, fried and smoked foods, as well as sweets, crisps and fast food, as such foods place an additional strain on the body and disrupt the body’s water-salt balance.

The expert emphasised that the summer children’s menu is not a diet, but a sensible way of adapting to the climate, and urged parents to be mindful, ensure their children drink enough fluids, and not to make mealtimes a chore.