Children are in the stage of growth and development, and their nutritional status will directly affect their growth. The biggest feature of kindergarten recipes is to pay attention to nutritional balance; Nutritional balance refers to the balance of food quantity and nutritional structure: the balance of food quantity refers to the arrangement of 8 kinds of food in different proportions every day; Nutritional balance means that the proportion of six nutrients in daily diet should be appropriate to meet the needs of children's growth and development. A recipe that meets the requirements of these two aspects is a recipe that ensures a balanced nutrition. First, formulate reasonable nutrition recipes to promote children's healthy growth. A balanced diet is to meet the normal physiological needs of children's bodies, carry out scientific collocation and achieve the purpose of reasonable nutrition. According to children's physiological and psychological characteristics, pay attention to the variety of patterns, grasp the requirements of lust, fragrance, taste and shape, and make scientific arrangements and reasonable collocation when making a balanced diet for children for half a month. Make sure the menu is different for half a month. The amount of food in the cookbook is based on children's daily ration, and the nutritional analysis of each meal is carried out every day, which basically meets or exceeds the newly recommended daily dietary nutrient supply standard for children by China Nutrition Society. When formulating a balanced diet, it is necessary to reasonably adjust the child's food intake; According to the daily requirements of children aged 3-6 for various nutrients, the nutrition budget before eating and the nutrition accounting after eating are carried out. According to the seasonal characteristics, eight kinds of foods were selected, and foods rich in four nutrients (vitamin A, carotene, calcium, riboflavin) which were easily lacking in children's partial eclipse habits were arranged, and children's quantitative recipes were formulated. Vegetables should be reasonably matched in thickness, sweetness and salinity, and sweets and fried foods should be eaten less. When cereal is mixed with animal food, cereal is the main food, supplemented by animal food. Adequate carbohydrates in various foods must provide children with 30% calories a day, while the protein in animal foods is relatively complete. Only in this way can we meet the demand of children's brain and body activities for heat energy and the demand of protein for growth and development. The reasonable combination of coarse grains and flour and rice not only has complementary nutrition, but also contains crude cellulose, which can stimulate intestinal peristalsis, reduce chronic constipation and promote the healthy growth of children. Two, in-depth investigation, field observation, and constantly improve the structure of dietary varieties. In addition to carefully preparing children's meals according to the menu, canteen managers and staff should often go deep into the class to observe children's meals on the spot and directly feel whether children like their own meals. Because it is important to change the eating pattern, it depends on whether the child can accept it or not. In this way, the canteen staff changed from thinking about patterns in the kitchen to changing patterns according to the actual needs of children. Health care doctors and canteen staff widely listened to the reasonable suggestions of nursing staff and rebuilt their work in time. For example, once a faculty member suggested that young children like to eat fried mung bean sprouts with fungus, and the nutritional mix is reasonable, but mung bean sprouts are too long for young children to eat. In addition, kindergartens should take the initiative to listen to parents' reasonable suggestions, hold regular symposiums, distribute questionnaires and feedback forms, and carry out activities such as "going out, please come in" to train relevant personnel. Through the above forms, kindergartens can not only solve problems in time, but also receive many reasonable suggestions and collect dozens of dishes that children like to eat. Diet structure should be sweet and salty, well-known and thick. Eating milk, fish and eggs alone is nutritious, but it is easy to constipation; Eating vegetables and fruits alone is not only easy to be hungry, but also easy to cause malnutrition; Therefore, the diet must be balanced and reasonable, and children cannot be forced to eat. As long as they attach importance to feeding skills with a scientific attitude and master the quality and quantity of eating, they can provide adequate nutrition for their children and ensure their healthy growth. Three, health and cleanliness, scientific production, and constantly improve the quality of dietary varieties. Children have poor immunity and weak resistance. When cooking, we should put safety and health work in the first place. It is necessary to strictly enforce the food hygiene law, do it raw and cooked, and do not cook cold dishes for children; Disinfect and clean the operating room, cooking utensils, children's tableware and other supplies and appliances in time. 1, wash Vegetables should be washed whole. First, we should discard the yellow leaves and rotten leaves, then wash them into pieces (petals), and finally wash them with clean water, so as to reduce surface microorganisms and remove parasite eggs and residual pesticides. When cleaning non-staple food raw materials, don't cut them before washing, let alone soak them in water to reduce the loss of water-soluble nutrients. 2. Stop. According to the characteristics that children's digestive function has not been fully developed, raw materials should be cut into pieces when cooking dishes, but this will easily lead to the increase of contact opportunities and contact surfaces between nutrients of raw materials and air, thus leading to the oxidation loss of nutrients. Therefore, we should cut them and cook them as much as possible to reduce the loss of nutrients. 3. Match. Pay attention to collocation quality, color matching, fragrance, taste and shape; Also pay attention to nutrition, meat, and thickness. If it is a barbecue, you can add potatoes, carrots, tofu, vegetables, green vegetable cores and Chinese cabbage buds; Cooked fish can be added with tofu, vermicelli and vermicelli; Chestnuts, bean sprouts, roast chicken, etc. , are using the complementary functions of protein. 4. heat. In order to satisfy the attributes of dishes, some raw materials often need to be blanched. Vegetables can be turned over and picked up in boiling water, which can not only keep the color bright, but also not affect the crisp taste. Some people think that spinach should not be scalded by water. However, although spinach loses some vitamins after boiling water, it can also excrete more oxalic acid, which is beneficial to the absorption of calcium in the body. 5. Cooking. The cooking principle to reduce the loss of nutrients is quick frying, which is often said that the fire is big and the oil is thick. According to some experimental reports, the average preservation rate of vitamin C in leafy vegetables is 60-70%, while the preservation rate of carrots can reach 76-96% by frying. For example, when tomatoes in vegetables are peeled and cut into pieces, fried in oil for 3-4 minutes, the loss of vitamin B 1 and B2 is 13% and 2 1% respectively, while the cut tomatoes are stewed with fire for 65% and 4 1% respectively. When frying, the heating time should not be too long to avoid the gradual solidification of water-soluble protein. The longer the heating time, the harder the solidification, which will affect the taste and the utilization of nutrients. 6. adjust. Pay attention to adding salt too early when cooking, which will increase osmotic pressure and make water-soluble nutrients suffer oxidation or loss. Adding salt too early when cooking beans and burning meat can make the protein in raw materials solidify too early, and it is not easy to absorb water and burst; If the raw material used to make soup is added with salt too early, it will not dissolve in the soup because of the premature solidification of protein, which will affect the concentration of the soup. The seasoning of monosodium glutamate is also very elegant. Monosodium glutamate is difficult to dissolve at room temperature, and the highest solubility is 70-90%. It is best to put it in when the dish is almost cooked. Four, close cooperation, standardized management, and constantly improve the dietary benefits of children. In the catering work, the faculty and staff strive to create a dining environment for children, make clear the routine of children's dining, and strictly follow the requirements: don't destroy, don't talk, don't worry. Grasp the quantity, speed and physical condition of each child, and provide individual education and help to individual special children according to the actual situation. First of all, creating a relaxed dining environment will help to increase appetite. In dining activities, children can freely choose their seats and have lunch with their good friends; The teacher only takes necessary measures when the child asks for help. Teachers should give children more time to eat, and don't deal with disciplinary problems in dining activities, such as "eat quickly" and "keep the desktop clean". Kindergarten is the link between family and society and cannot be completely different from family. Keeping children in a relaxed and happy dining mood can promote the secretion of digestive glands and increase appetite. At the same time, experiencing the happiness of collective life is conducive to children's active adaptation to society. During the observation, I once saw a child sick and unable to eat. He reads books alone at dinner time, but the teacher advised him not to eat. The head teacher walked over, comforted him gently, advised him several times, let him sit at the table, took a small chair and sat next to him, and talked to him. Half an hour later, the child finished eating and played happily with other children. Children should not be forced to eat, there is no strict discipline, but by adjusting their emotional state to promote their appetite. Secondly, it can create an opportunity for children to serve themselves. Kindergarten teachers work very hard. They have to go to the canteen to get meals, clear the table, distribute meals and vegetables to children, always pay attention to how much children have eaten, whether they need to add, and feed children who eat slowly or have poor eating ability. Clean up after eating and organize the children to sleep. In fact, children began to seek a comprehensive and independent way to get rid of the guardianship of adults when they were about 3 years old. They are willing to do their own thing and often hear their children say, "I'll do it myself." If children have the desire to help themselves, they should learn to do it by themselves with the help of adults, such as cleaning up the tableware, taking food by themselves, encouraging each other, not wasting food and being picky about food. Let children develop their own things, do not rely on the good habits of adults, and do things well. Teachers often attach importance to "security" and give meticulous care to children, while ignoring "education"-educating children to be independent and confident. Too much protection deprives children of the right to explore actively, which leads to the failure of children in the development of independent ability. In addition, create a place for children to communicate harmoniously with their peers and actively interact with teachers and children. Let children freely choose their partners, speak freely and exchange ideas with teachers from time to time in a democratic, relaxed and open upbringing, which is conducive to the formation of a harmonious class. This can benefit children in many ways. At the same time, create a good environment, arouse children's various senses, stimulate children's interest in various foods, provide children with "I am a friend of vegetables" wall decorations and various pictures, and stimulate children's interest in various foods in the form of anthropomorphism and self-reported activities. In addition, we have opened up a natural corner in the kindergarten, planted some corresponding vegetables, and provided corresponding materials, the content of which is "What to eat with these vegetables", for children to observe, play and communicate, enriching their knowledge and improving their understanding and understanding of various things. In a good educational atmosphere, children promote the development of observation and thinking through various practical activities, especially a better understanding of various things. The scientific management of kindergarten meals seems not complicated and profound, but it is not so easy to do it. This requires not only a management team with rich nutrition knowledge, strong planning and management skills, but also a cooking team with exquisite cooking skills and love for preschool education. Therefore, strengthening the professional technical training of kindergarten staff and improving the professional level of managers is the key to improve the scientific management level of children's diet, and it is also the top priority of most kindergartens at present.