1, pay attention to the allocation of the pattern. When making recipes, according to the physiological characteristics of young children, five categories of food-cereals, animal foods (eggs, milk, meat, etc. ), soybeans and products, vegetables and fruits, and pure hot food should be fully combined and arranged reasonably in each meal.

2. Make recipes according to the principles of dry and wet collocation, vegetarian collocation, thick and thin collocation, salty and sweet collocation, animal protein and plant protein collocation, and put an end to the collocation between taboo dishes.

3. Eat less sweets and fried foods, mainly cereals, supplemented by animal foods. Do not use additive food other than yeast, and do not buy cooked food. Do not purchase mung beans, nitrite, daylily, potatoes, wild mushrooms of unknown origin, etc.

4. Adjust your child's diet according to the season and try to eat seasonal vegetables.

5, the cook in strict accordance with the washing, cutting, cooking, catering and other procedures to make meals, pay attention to scientific cooking, pay attention to the preservation of nutrients, especially to prevent the loss of vitamins.

6. The food provided to children every day should be cooked raw and reserved for future reference. The reserved samples must be kept in cold storage for more than 48 hours, and the reserved samples of each variety should not be less than 100g.

The significance of balanced diet

A balanced diet is an important material guarantee for children's physical development and healthy growth. If the various nutrients provided in the diet are insufficient, it will affect the growth and development, cause malnutrition and seriously damage the physical development of children.