To provide balanced nutritional diets for students, we should advocate cutting down on oil, salt and sugar, guiding students to cherish food and oppose waste, and practicing the "CD-ROM action".

Knowledge Expansion:

Balanced Nutritional Diet, commonly known as Balanced Nutrients, refers to the whole protein-type non-elemental preparation from the seven nutrients consumed in daily life through scientific, advanced theories of the ratios, combined with the modern production process, in order to achieve the optimal ratio of absorption of the human body.

That is, through dietary supplementation to get all the nutrients people need, and there are enough quantity, but also the appropriate proportion. It is characterized by a balance of caloric nutrient composition, amino acid balance, balance between various nutrient intakes, acid-base balance, and balance between animal and plant foods.

It has the characteristics of balanced calorie nutrient composition, amino acid balance, balance among various nutrient intakes, acid-base balance, and balance between animal and plant foods, can be used as the sole source of nutrients or part of nutritional supplementation, can be taken orally or tube-fed, and is lactose-free to avoid diarrhea caused by lactose intolerance.

Encourage students to eat on time and maintain regular eating habits to avoid discomfort and digestive problems caused by overeating or prolonged fasting. Students are encouraged to understand and respect the food cultures of different places, to develop their knowledge and appreciation of traditional cuisines, and to promote the formation of healthy dietary concepts.

Students should try to avoid junk foods that are high in sugar, salt, fat and additives, such as candies, snacks, fried chicken and carbonated beverages, so as not to affect their health. Students are encouraged to choose healthy cooking methods, such as steaming, boiling and stewing, to reduce the intake of high-fat foods such as deep-frying and pan-frying.

For special groups of students, such as vegetarians and allergy sufferers, appropriate dietary adjustments and alternative ingredients should be provided to ensure that they receive balanced nutrition.

Schools should provide diversified meal choices, rationalize meal times, strengthen food quality supervision in cafeterias, and create a good eating environment. Students should be educated to control their food intake in moderation and not to overeat to avoid health problems caused by obesity and over-nutrition.