Specifically, cereals and potatoes include rice, noodles, miscellaneous grains and potatoes. You can use miscellaneous grains or potatoes instead of rice or noodles to avoid providing staple food for a long time.
For vegetables and fruits, at least three kinds of fresh vegetables are provided every day, more than half of which are dark green, red, orange, purple and other vegetables, and appropriate amounts of bacteria and algae are provided. Conditional areas provide at least one fresh fruit every day.
Among fish, poultry and eggs, poultry can be interchanged with livestock, fish with shrimp and crab, and all kinds of eggs can be interchanged. Give priority to aquatic products or poultry; Livestock meat is mainly lean meat, and less fat meat is provided. Animal livers are provided/kloc-0 times a week, with 20 to 25 grams per person. Eggs can be eaten three times a day or one at a time.
On average, each person needs to provide 200g to 300g (a bag/box) of milk or a considerable amount of dairy products, such as yogurt. Provide all kinds of soybeans or bean products every day, such as soybeans, tofu, dried tofu, yuba, bean curd, etc. Milk and dairy products can be provided in three meals or one meal a day.
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The energy and nutrients provided by breakfast, lunch and dinner should account for 25% to 30%, 35% to 40% and 30% to 35% of the total amount of the whole day respectively. On the basis of meeting the needs of energy and nutrients for the growth and development of primary and secondary school students, we should diversify food, mix it in time, and pay attention to the combination of nutrition and taste.
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Schools should always provide the following foods rich in minerals and vitamins:
Foods rich in calcium: milk and dairy products, beans, shrimp skin, kelp, sesame sauce, etc.
Foods rich in iron: animal liver, lean meat, animal blood, fungi, etc. At the same time with foods rich in vitamin C, such as dark green fresh vegetables and fruits.
Foods rich in vitamin A: animal liver, seafood, eggs, dark vegetables and water.
If the nutrients provided by daily food cannot meet the needs of students' growth and development, we can encourage the use of micronutrients to strengthen food, such as fortified flour or rice, fortified soy sauce or fortified vegetable oil.