Breakfast: 250g of bean curd, 50g of miscellaneous grains steamed bread and 50g of boiled eggs.

Breakfast: 25 grams of soda crackers.

Lunch: brine shrimp100g, fried cabbage with auricularia auricula190g, shrimp skin and winter melon soup100g, buckwheat noodles100g.

Noon: cucumber juice150g.

Noon: cucumber juice150g

Dinner: shredded green pepper130g, loofah egg soup100g, celery mixed with dried seaweed110g, and rice (rice and millet)100g.

Later: 220 grams of milk.

Others: salad oil 25g, salt 4g.

Recipe 2

Breakfast: 220g of milk, 50g of steamed egg soup and 50g of miscellaneous grains steamed bread.

Breakfast: Sliced salted bread.

Lunch: fried amaranth150g, sliced white gourd soup125g, fried sliced lettuce125g, and rice100g.

Noon: cucumber150g.

Dinner: 50 grams of braised tofu, 0/00 grams of steamed fish/kloc, 200 grams of vegetable dumplings.

Later: tomato150g.

Later: tomato150g

Others: salad oil 25g, salt 4g.

Recipe 3

Breakfast: 50 grams of boiled eggs, 50 grams of millet porridge and 220 grams of milk.

Breakfast: 250 grams of tofu brain.

Lunch: 80g of mixed cucumber, 200g of fried mung bean sprouts, 2g of rice100g, steamed flat fish100g, dried shrimps, vegetables, seedlings and pickled mustard tuber soup150g.

Noon: pear100g.

Noon: pear100g

Dinner: shredded green pepper130g, celery fried meat130g, rice100g, tomato seaweed soup10g.

Later: tomato150g.

Others: salad oil 25g, salt 4g.

Recipe 4

Breakfast: 50 grams of boiled eggs, 220 grams of milk and 60 grams of wheat bran bread.

Breakfast: 30 grams of flower rolls.

Lunch: rice100g, braised tofu with black fungus 70g, radish soup150g, and shrimp with green beans 70g.

Noon: orange150g

Dinner: fresh mushroom broth 90g, rice100g, steamed flat fish100g, fried amaranth150g.

Later: 220 grams of milk.

Others: salad oil 40g, salt 4g.