(2) Category: According to Japanese dietary guidelines, the goal of eating 30 kinds of food every day. It is suggested that the elderly should choose as many kinds of food as possible from each of the above five categories and try to make dishes or meals containing a variety of foods. For example, people in China like eight-treasure porridge, vegetarian food, jiaozi, spring rolls, sliced pork with green pepper and fungus, egg cakes, celery dried beans, cold radish, green bamboo shoots and kelp; Add cereal, bread, steamed bread, dried rice, etc. to milk or soybean milk. These dishes or meals composed of various foods can absorb a variety of nutrients and give full play to the complementary role of nutrients.
(3) Meat and vegetable collocation: The food with meat and vegetable collocation is fragrant and delicious, with comprehensive nutrition and complementary amino acids, which can improve the nutritional value of protein. Vegetarian foods such as bean products and gluten can be eaten together with "meat dishes" such as meat, poultry and shrimp, and made into dishes such as minced meat tofu, shrimp tofu or fried noodles with shredded chicken. Adding vegetables to meat not only increases the delicacy of food, but also increases the synergistic effect of nutrients, such as stir-frying meat with green peppers. Vitamin C in green peppers can promote the absorption of iron in meat.
(4) Various forms: Different cooking methods can make various forms of food. For example, flour can be made into steamed bread, flower rolls, noodles, bumps, pancakes and so on by steaming, boiling and baking. The meat can be stewed, fried, steamed and retted to make stew, sliced meat, steamed meat and meatballs. Similarly, foods made by different cooking methods can also be matched, such as lean meat, vegetables and soup, and food forms can also be varied. Mix bread, steamed buns, etc. With corn flour porridge, mung bean millet porridge and red bean millet porridge; Vegetarian food such as soup pot can be eaten with rice, pumpkin pie, corncob and vegetarian cooking. These various food forms and collocation methods are conducive to promoting appetite.
(5) Color diversity: Different colors of food contain different nutrients. Reasonable collocation of foods with multiple colors can not only improve the nutritional value, but also increase the flavor of food and stimulate appetite.
(6) Diversity of tastes: Food should pay attention to the diversity of cooking tastes. Many foods have their own unique sour, sweet, bitter and spicy tastes, which can be matched when eating to increase appetite.