1. The Chinese Student Nutrition Promotion Association, established in 1989, under the auspices of nutritionist Yu Ruomu, combined with the World Health Organization’s strategic goal of health care for all in 2000, formulated the 1991-2000 Ten-year student nutrition work plan. This plan is named "Seedling Protection System Project", which determines May 20 every year as Chinese Student Nutrition Day. Its purpose is to widely and deeply publicize the importance of nutrition during student life and vigorously popularize nutrition knowledge.

2. The designed amount of nutrients in students’ lunch should account for 35-40% of the whole day’s supply.

3. The food supply for students’ nutritious lunches should include fruits and vegetables, soybeans and their products, fish, meat, poultry and eggs, and the proportions are 65% and 10% respectively. , about 25% is more appropriate.

4. Pay attention to the reasonable combination of color, aroma, taste, shape and quality of recipes.

5. Be good at making cheap, high-quality and nutritious dishes, such as soy products, pork liver, kelp, fatty meat, carrots and other foods.

6. Dinner design, student nutrition The designed amount of nutrients in dinner should account for 35-40% of the whole day's supply, and the designed amount of various nutrients should be more nutrients that are beneficial to promoting growth and development.

7. Nutritious dinner foods for students should include three major categories of food: fruits and vegetables, soybeans and their products, fish, poultry, eggs, and milk, accounting for 60%, 10%, and 30% respectively. About % is more appropriate.

8. The types of nutritious dinners for students should be 6-10 or more types (excluding soup ingredients, onion, ginger, garlic seasonings).

9. Pay attention to the reasonable combination of color, aroma, taste, shape and quality of recipes.