Nutritional health refers to maintaining health and preventing diseases through reasonable diet and nutrient intake. Balanced diet: Maintain a balanced diet and get enough nutrients such as protein, fat, carbohydrates, vitamins and minerals to maintain normal physiological functions of the body.

Control calorie intake: according to the individual's physical condition and activity level, control calorie intake to avoid excessive or insufficient intake. Moderate exercise: maintain moderate exercise, enhance the body's metabolism and immunity, and promote good health. Maintain good living habits: Keeping enough sleep, reducing stress and avoiding bad living habits such as smoking and drinking will help to maintain good health.

Regular physical examination: regular physical examination, understand your physical condition, and timely discover and treat potential health problems. Nutrition and health are important factors to keep healthy. Through reasonable diet and nutrition intake, good living habits and regular physical examination, diseases can be prevented and the quality of life can be improved.

Encourage the main leaders of the unit to be the heads of the Nutrition and Health Management Committee, and strengthen the leadership and support for the construction of nutrition and health canteens. At the same time, it is necessary to formulate work plans and implementation plans around reasonable diet and reducing salt, oil and sugar ("three reductions").

Main construction contents:

1, equipped with qualified full-time (part-time) nutrition instructors to provide professional guidance on nutrition and health for the canteen.

2. Carry out various forms of nutrition and health knowledge publicity activities, create a nutrition and health atmosphere, and improve employees' nutrition and health awareness.

3. Establish a "nutrition and health corner", place equipment and tools for measuring height, weight and blood pressure, and maintain them regularly; Post self-test and self-evaluation methods to facilitate employees to monitor their health status.

4. Provide nutrition labels for catering foods according to the Nutrition Labeling Guidelines for Catering Foods issued by the National Health and Wellness Committee; When the canteen provides homemade drinks or desserts, it should indicate the added sugar content to help employees understand the nutritional components of the food.

5. Establish a system to prevent and resist food waste, take measures to implement it, and advocate saving food and reducing waste.