1. The principles are safety, nutrition and high quality. First of all, food must meet hygiene standards to ensure the health and safety of passengers. Secondly, the provision of food needs diversified and balanced catering choices to meet the nutritional needs of different passengers and is nutritious. Finally, flight attendants need to provide high-quality, delicious food to enhance the dining experience of passengers, and they need to have high quality.

2. Taboos are high-fat food, heavy-taste food and bone food. Because passengers' appetites will become critical and sensitive in high altitude, the activity space is small, and they are prone to indigestion. In order to ensure the comfort of passengers after eating, high-fat and heavy-flavored foods are not provided on the plane. In addition, bumps are prone to occur during the flight, and food with spikes and bones cannot be provided in the catering, so as to avoid the danger of passengers dining.