The healthy growth of children is inseparable from a balanced and nutritious diet. Kindergarten is one of the main living places for children, so it is particularly important to make scientific and reasonable weekly recipes. The following is a week's cookbook for reference in kindergarten, aiming at providing children with adequate and balanced nutrition.
Monday
Breakfast: milk oatmeal, egg sandwich, fruit salad.
Lunch: rice, braised pork, broccoli, seaweed soup.
Lunch: yogurt, fruit platter, graham crackers.
Tuesday
Breakfast: soybean milk, bean curd, fried dough sticks and rice porridge.
Lunch: noodles, tomato and egg soup, fried vegetables and apples.
Lunch: milk, bananas, corncob.
Wednesday
Breakfast: milk cereal, fruit and vegetable juice, whole wheat bread
Lunch: stewed chicken with potatoes, carrots and corn cauliflower.
Lunch: yogurt, nuts, toast
Thursday
Breakfast: soybean milk, steamed bread, steamed bread and purple potato.
Lunch: rice, steamed eggs with fish, spinach, stir-fried vegetarian dishes.
Lunch: milk, fruit salad, graham crackers.
Friday
Breakfast: milk, bread, ham, fried eggs.
Lunch: noodles, fried sauce, cold cucumber and egg custard.
Lunch: yogurt, raisins, cake.
Saturday
Breakfast: soybean milk, tofu, fried dough sticks and rice porridge.
Lunch: rice, braised ribs, broccoli, seaweed soup.
Lunch: milk, fruit platter, graham crackers.
Sunday
Breakfast: milk cereal, fruit and vegetable juice, whole wheat bread
Lunch: noodles, tomato and egg soup, fried vegetables and apples.
Lunch: milk, bananas, corncob.
Collocation principle
There are many kinds of staple foods, and the thickness is matched: staple foods provide energy and should include rice, noodles, steamed bread and bread. , mainly coarse grains, such as purple potatoes, oats, corn and so on.
Meat and vegetable collocation, balanced intake: meat dishes provide protein, while vegetarian dishes provide vitamins and cellulose, with balanced nutrition.
Variety to meet the demand: provide all kinds of vegetables and fruits every day, with various colors to meet different nutritional needs.
Light and less salt to keep health: avoid heavy taste, focus on light dishes and reduce salt intake.
Pay attention to hygiene and ensure safety: the ingredients are fresh and handled properly to ensure the safety of children's diet.
skill
Make recipes more interesting: We can make recipes more attractive and stimulate children's appetite by combining different food shapes and colors.
Provide plenty of water: In addition to drinking water, you can also replenish water through fruits and vegetables.
Respect children's preferences: consider children's tastes and preferences, and make appropriate adjustments when matching.
Encourage children to participate: let children participate in pre-meal preparation, such as washing vegetables and selecting vegetables, to cultivate children's practical ability and food awareness.
Regularly adjust recipes: according to the season, children's growth and other factors, regularly adjust recipes to ensure balanced nutrition.