It is an important content of kindergarten logistics 1653 management to strengthen the dietary management of children in 2113 and ensure that children can get 5261 for growth and development and 4112 for activities. Although the relevant documents of the state have made some regulations on the diet of kindergartens, there are still many problems in how to ensure the balanced nutritious diet of children, ensure the nutritional intake of children and manage the nutritious diet, and there is little research on this aspect. To this end, the author combined with his own work practice, in accordance with the guidance and requirements of modern management science, adopted some effective practices in kindergarten meal management, and received good results. First, scientifically formulate children's recipes to ensure the nutritional balance of children. Formulating recipes is to ensure the supply of various nutrients needed by children, and at the same time facilitate the management of children's diet by managers. Cooking must be based on the age, health status and activity intensity of young children, and refer to the daily dietary supply standard of young children to determine the daily calories and nutrients needed by young children. Under the guidance of the director in charge and the health care doctor, the canteen administrator and the cook will work out a balanced recipe for children's week. The following principles should be paid attention to when making recipes: (1) The principle of adequate nutrition comes from food, and we should choose food according to the needs of children for various nutrients. Different foods contain different nutrients. According to the nature of foods and the types of nutrients, foods can be roughly divided into five categories: cereals, meat, eggs, fish, beans and products, vegetables and fruits, and thermal foods. In order to ensure the health of children and promote their growth and development, children should be allowed to eat a variety of foods to obtain rich nutrition and sufficient heat energy. Children's diet should implement the principle of food diversity, with staple food and non-staple food matched, coarse grains combined with flour and rice, and meat food combined with vegetarian food, so as to ensure the intake of five kinds of food every day as much as possible to obtain sufficient nutrition. (2) The principle of reasonable collocation While ingesting a variety of foods, we should pay attention to the collocation between foods to achieve a balanced diet. Protein, fat and sugar account for 12% ~ 15%, 25% ~ 31% and 61% ~ 71% of the total calories in children's daily diet, protein from animal foods accounts for 1/3 of the total, and bean protein and plant protein account for 1/2 or 1/3 of the total protein. When making recipes, we should pay attention to the mutual collocation of all kinds of foods to complement each other and improve the physiological value of foods. The collocation of three meals should follow the following principles: breakfast is of high quality; Chinese food is of high quality and high calorie; Dinner is light and digestible. In terms of quantity, breakfast accounts for 25% ~ 31%, lunch accounts for 31% ~ 41%, lunch accounts for 5% ~ 11%, and dinner accounts for 25% ~ 31%. (3) The principle of considering children's physical and mental characteristics In order to meet the various nutrients needed by children's bodies, we should not only provide nutritious food, but also consider children's psychological and physiological characteristics. While setting the interval between meals (3 ~ 3.5 hours), we should pay attention to the color, fragrance, taste and beauty of food when making meals, and change the varieties of colors frequently according to local eating habits, so as to make coarse grains carefully cultivated and flour and rice skillfully cultivated to promote children's good appetite. (4) When making recipes based on the principle of local food supply at that time, we should know about the local market, choose inexpensive food, eat more seasonal fruits and vegetables, pay attention to the rich variety of food, diverse production methods, pay attention to scientific cooking and processing, reduce the loss of food nutrients in the production process, and achieve full color, fragrance and taste. Two, regularly carry out nutritional analysis, and constantly improve the quality of diet. The analysis and evaluation of children's diet in kindergartens can help to know whether the nutrition taken by children from the diet is sufficient, master the nutritional status and development level of children, find problems, correct and adjust them in time, and continuously improve the quality of meals. (a) regular physical examination of children, by measuring the height, weight, head circumference, chest circumference and other items to verify the rationality of children's diet. (2) Observe children's food intake on the spot to find out how much children like meals, how much they eat and how acceptable they are to meals. (three) on-site inspection of cooking methods and food quality. (4) Regularly analyze the nutrition of kindergarten recipes to accurately grasp the nutritional status of children, including the analysis of the total intake of various foods, the daily intake of various nutrients, the analysis of the sources of calories and nutrients, and the analysis of the proportion of various nutrients. Third, actively explore incentive mechanisms and establish and improve management regulations. A solid style of work depends on institutional constraints and institutional guarantees. Introducing competitive incentive mechanism into canteen staff is also the key to implement scientific management of nutritious meals in kindergartens. Kindergartens should start with perfecting the system, insist on managing affairs by the system and managing people by the system. For example, kindergartens in several cities have established and improved a series of rules, regulations and assessment methods, such as Logistics Management System, Food Management System, Canteen Hygiene System, Job Responsibilities of Kitchen Personnel, Detailed Rules for Assessment of Quantitative and Qualitative Targets of Kitchen Personnel, and formulated food quality standards, so that all work can be followed by rules and evidence. In the whole park, the "appointment system for all faculty members" and "post responsibility salary distribution system" have been implemented, and quantitative and qualitative target management has been strictly implemented, with specific tasks and clear responsibilities, truly putting the system first and clear rewards and punishments. Commend and reward employees who have good catering operation skills, innovative spirit and conscientiously complete their tasks; Criticize and punish those who do not study hard, muddle along and cause accidents. It fully embodies the principle of remuneration according to work and excellent remuneration for excellent work, and mobilizes the enthusiasm, initiative and creativity of catering staff. Fourth, increase dietary skills training and strive to improve professional quality. Scientific management of children's diet is an important link to ensure that children eat well, eat well and eat healthily. In order to improve the level of children's nutrition knowledge and cooking skills, kindergartens should regularly organize cooks to learn the basic knowledge of children's nutrition ingredients, understand the supply ratio of protein, fat and sugar required by children per meal, and plan meals according to the needs of children's physical and psychological development. At the same time, organize them to study and visit the production methods of nutritious food to ensure the supply and proportion of various nutrients in children's diet. It is also necessary to organize cooks to study the "Food Law" in depth, find gaps in comparison with the actual work, further standardize food processing, and strictly follow the requirements of the "May 4th" system of food processing in production. Adhere to the "four noes system": buyers do not buy rotten raw materials; Keep the inspectors from collecting rotten and deteriorated raw materials; Processing personnel do not need rotten and deteriorated raw materials; Waiters don't buy rotten raw materials. It is required to check at all levels to prevent the disease from entering the mouth. Implement "four isolation": raw food is separated from cooked food; The finished product is isolated from the semi-finished product; Food is separated from sundries; Food is isolated from salt and ice. Implement "five passes" in eating tools: one washing, two brushing, three flushing, four disinfection and five cleaning. Environmental sanitation adopts "four decisions": personnel, materials, time and quality, division of labor, responsibility and implementation at all levels. At the same time, regularly organize business assessment, carry out job skills competition, and combine with field operation and taste scoring to continuously improve the cooking skills of cooks and promote the quality of children's diet work. Five, establish and improve the management mechanism, form a democratic supervision mechanism. To ensure children's dietary nutrition, we must pay close attention to dietary management. Kindergarten directors should personally take charge of the directors' specific work, and establish a food management committee composed of directors in charge, health care doctors, logistics team leaders, cooking squad leaders, food custodians, buyers, financial administrators, class tutors and parents' representatives. The Board of Diets should give full play to its role and form a democratic supervision mechanism for kindergarten meal management. First of all, it is required to often go deep into the team to understand the situation of children's meals and the cooking operation of cooks, and listen to the opinions of teachers and parents with an open mind to continuously improve the quality of children's meals. Second, hold regular meetings of the Board of Diets to review the analysis of each nutrition measurement, discuss the existing problems and seek solutions to the problems. Third, regularly check the income and expenditure of food expenses, so as to achieve earmarking, planned expenditure, rational use, careful calculation, daily settlement and balance of payments. Fourth, we should publicize scientific parenting knowledge to parents through various means, such as using parent-teacher conferences, publicity windows, home periodicals, special lectures, kindergarten websites and other forms to guide parents to cooperate with kindergartens and manage children's meals well. In a word, reasonable nutrition and diet are important conditions for children's healthy growth. Kindergartens should provide nutritious and balanced meals that meet children's physiological needs, suit children's tastes and hobbies.