According to "Dietary Guide for China Residents" and "Recommended Intake Standard for Children's Daily Dietary Nutrients", and according to the requirements of human physiological needs for heat energy and various nutrients intake, the recipe for entering the park was compiled. In order to achieve the purpose of reasonable nutrition and promote the healthy growth of children.

Kindergarten cookbook is a scientific formula for a balanced diet every week, which can meet the needs of young children for energy and various nutrients, including food types, quantity, meal time and cooking methods. A balanced diet can supply all kinds of nutrients needed by children's growth and development, and ensure children's daily intake of nutrients in proportion. Give full play to the nutritional efficacy of various foods and improve their physiological value and absorption and utilization rate.

2. How do kindergartens prepare recipes with quantity?

2. 1 Reasonable arrangement of food and balanced diet

According to China Residents' Guide to Balanced Diet, foods are divided into five categories: cereals, animals, beans and products, vegetables and fruits, and pure energy foods. Each person chooses 2-4 kinds of food from each category every day and mixes them with vegetarian food to form a reasonable diet [1].

According to the Recommended Intake Table of Children's Daily Dietary Nutrients, Children's Daily Reference Food Quantity [3] and Food Composition Table [4] recommended by China Nutrition Society in 2000, food supply should be carried out reasonably.

To ensure the distribution of food sources of calories in the diet: 50% ~ 70% of cereal potatoes and more than 20% of beans. High-quality protein accounts for more than 50% of protein's total. Colored vegetables account for more than 50% of the daily vegetable supply.

The distribution of caloric nutrients in diet: protein 10% ~ 15%, fat 25% ~ 30%, carbohydrate 50% ~ 60%.

The recommended intake of various foods is an average and proportion, and the recipes should include all kinds of foods in the table, and the amount and proportion of all kinds of foods should be consistent.

2.2 Similar exchange, deployment of colorful meals.

Try not to reuse vegetarian food for a week in the recipe, try to change the staple food, and arrange at least two miscellaneous grains every week. When food changes, varieties and cooking methods can change. For example, meat for meat (beef for pork, pork for chicken, etc. ), cereal for cereal (rice noodles for noodles, miscellaneous grains for miscellaneous grains), tofu for dry incense, etc. All kinds of fruits and vegetables are served in turn. This is not only nutritious, but also suitable for children's physiological needs, which improves children's interest in eating and makes the nutrition in food better absorbed and utilized.

2.3 Reasonable distribution of food per meal

Because children's liver stores less glycogen, less carbohydrates in the body, and they are lively and active, they are prone to hunger. In addition to arranging three meals a day, our garden has also increased recess, noon and postponement, and rationally distributed the whole day's food intake among the three meals. Breakfast should have enough calories and intake of protein and carbohydrates to meet the needs of children's study and activities in the morning; There are foods containing protein, fat and carbohydrates for lunch; Dinner is light, arrange some digestible cereals, vegetables and fruits, and add milk later [5].

The proportion of energy distribution in the whole day is: breakfast accounts for 20% ~ 25%, Chinese food accounts for 35%, dinner accounts for 30%, and snacks account for 10% ~ 15%. Day-care children have two meals at two o'clock in the park according to 70% of the all-day supply standard.

3. Examples of how to make weekly recipes in our garden.

3. 1 The average intake of each nutrient should meet the standard.

According to the unified standards of Changsha Maternal and Child Health Hospital for kindergartens in Changsha, the average intake standards of nutrients for young children are as follows: ① It is normal that the daily calorie intake reaches 90% ~ 109.9% of the recommended daily intake standard. ② It is normal that the daily intake of protein, fat and carbohydrate reaches 80% ~ 104.9% of the recommended daily intake standard. ③ It is normal that the daily intake of vitamins such as vitamin B 1, vitamin B2, vitamin C and nicotinic acid reaches more than 80% of the recommended daily intake standard. ④ It is normal that the daily intake of minerals such as calcium, iron and zinc reaches more than 80% of the recommended daily intake standard.

3.2 Meet the recommended intake of China Nutrition Society.

See table 1 for the average daily intake of nutrients for children (2 ~ 6 years old) in our garden.

3.3 Reasonable collocation of food

① Food arrangement (two meals at two o'clock are calculated as 70% of the total amount of the whole day). Per capita consumption design: take the total daily carbohydrate intake178.13 ~ 213.75g, and subtract the carbohydrates in other foods (because the consumption is edible, the carbohydrates in vegetables account for about 3.2%, those in fruits account for about 13%, and those in milk). Take the daily grain quantity of 200g as an example, which is divided into three meals: breakfast: 200×25% = 50g；; Chinese food: 200×35% = 70g；; Dinner: 200×30% = 60g；; Two kinds of dim sum arrangement: 200× 10%=20g.

② Three meals with meat and vegetables. Arrange a combination of sweet potatoes, milk beans, vegetables and fruits for breakfast. Lunch and dinner are two dishes and one soup. Orange-green vegetables account for more than half of the daily vegetable quantity, and algae foods such as kelp, laver and auricularia auricula are arranged regularly every week.

③ Reasonable collocation of animal food. The daily total of fish, meat and poultry is about 50 grams. Meat beef, pork, ribs, chickens and ducks are arranged in rotation, deep-sea fish are arranged regularly 1 ~ 2 times a week, and a small amount of pig liver and pig blood are arranged regularly every week.

④ The daily safe exhaust volume of eggs is about 50g.

⑤ beans are about 25g per day. Use fresh beans and bean products in turn.

Six day-care snacks. 60g fruit will be arranged between classes in the morning. After getting up in the afternoon, milk will be added to cakes or miscellaneous grains. Milk arrangement can be made by mixing 150ml fresh milk or 25g milk powder with boiling water and 20g coarse cereals. Full-time nursery fruit 80g, snacks 20g.

⑦ The recipes in the whole garden are changed every Monday. The oil consumption per person per day is controlled at about 10g, and the salt consumption is controlled at about 4g. The weekly food intake of the whole garden can be compared with the planned weekly food intake in the monthly food intake plan of the whole garden, with little difference.

3.4 When making recipes, children's physical and mental characteristics should be fully considered.

Children's stomach capacity is small, the amount of digestive juice is small, and the food is monotonous and prone to anorexia and partial eclipse. At the same time, children are curious and easily influenced by the external environment. Therefore, when making and making recipes, we should pay attention to the color, fragrance, taste and appearance of food, and give full consideration to children's digestive function and ability to accept food, adapt to children's digestive ability and eating psychology, and avoid food being too sour, salty and greasy. In the process of cooking, it is necessary to reduce the loss of nutrients as much as possible, and use more cooking methods such as steaming, stewing and high-temperature frying, and less frying, so that children can get as much nutrition as possible from quantitative food. When matching food, try to match rice and flour, coarse and fine, animal food and plant food, dry and fine, salty and sweet. Variety is often changed, coarse grains are intensively cultivated, and flour and rice are skillfully cultivated to promote children's good appetite.

3.5 Combined with seasonal food supply

Recipe makers often know the food supply and price in the market, sum up the law of supply, and ensure that recipes are rich and sufficient in materials, reasonable in price and easy to choose, so that our recipes are economical, fresh and high in nutritional value.

3.6 food balance

Children's diet should be nutritious, economical and cost-effective. The profit and loss of food expenses should be strictly controlled within 2%. We make recipes according to children's nutritional needs and daily food expenses, and strive to control expenses in a planned way to achieve nutrition and balance of payments. According to the attendance rate of children on that day, the quantity of food should be put in reasonably, and the error of food quantity should be strictly controlled within five people to avoid unnecessary waste.

3.7 Strictly implement the "Children's Dietary Ration"

① The leaders of our park attach great importance to children's dietary nutrition, and the employees of the park actively cooperate. And there is a feasible system to regulate the implementation of kindergarten meals. Children's meals have a special purpose. The weekly dose recipes for children in our park are examined and approved by the director of the branch park, and the director of the general park asks questions. These recipes are posted in a conspicuous position in the park. A reasonable week's recipes will not be changed at will, and what kind of recipes there are will be what kind of meals.

The menu in our garden is changed every Monday, and at least one new variety is produced every week. When making recipes, we invite many parents of young children to participate in the formulation every week, asking parents to provide good recipes and put forward suggestions for improving our new recipes, so as to make the recipes more colorful and meet the tastes of young children.

(3) Accurately grasp the number of children's daily attendance, and weigh the amount of food in the pot for each meal. The quantity given in the menu with quantity is the quantity to be cooked, and the actually purchased quantity also includes a certain amount of inedible scraps. In order to ensure the accuracy of the quantity, our garden has a special person to record the weight of the weighed items before cooking. Doctors will randomly check the weight of food before cooking, and the amount of meals allocated to classes of all ages also has specific arrangements: Chinese food 160g, big class (5-6 years old) dinner140g; Middle class (4-5 years old) Chinese food 140g, dinner125g; Small class (3 ~ 4 years old) Chinese food 125g, Chinese food100g; Have dinner; Hold a big class (2.5 ~ 3 years old) with 95g and 90g dinners per person for Chinese food; Middle and small classes (2 ~ 2.5 years old) have 90g Chinese food and 85g dinner.

(4) Strengthen the propaganda of employees' children's nutrition knowledge, and complete food distribution according to the quantity. Make everyone fully understand the "children's recipes with quantity" and cooperate with the completion of quantitative food delivery to each class. And actively educate children to develop good eating habits that are not partial to food, picky eaters and overeating; Create a good dining environment, don't serve food in a hurry, and ensure a meal time of 20 ~ 30 minutes for each meal.

⑤ Continuously improve the production plan. The head teacher of the cooking class receives business knowledge training organized by health care doctors once a month, and is required to go to the class frequently to observe and understand the children's diet, record the children's favorite foods and preparation forms, and continuously improve the quality of work.

3.8 Implement monitoring to ensure children's balanced intake of nutrients and reasonable nutrition.

First, evaluate and analyze recipes regularly. The basis of dietary evaluation is dietary survey. We regularly investigate and analyze the dietary nutrition of children in our garden every quarter, calculate the average intake of various foods per person per day by weighing method, calculate the intake of various nutrients of children by consulting the food composition table, and compare it with the recommended intake standard for evaluation; The source distribution of caloric nutrients, the proportion of caloric food source, protein source and retinol source were analyzed and compared with the recommended intake standard. According to the comparison results, adjust the recipes in time to ensure the children's comprehensive, balanced and appropriate intake of nutrition.

The second is to regularly test and analyze the growth of children in the whole park. Children's growth and development is often considered as the best index to evaluate children's nutritional status [5]. According to the regulations of Changsha Maternal and Child Health Hospital, children's weight increases by 2kg per year, their height increases by 5cm per year, and it is normal for hemoglobin 1 10g/L to be above. In the assessment of urban kindergartens, it is stipulated that the annual weight gain qualified rate of children is ≥ 60%, the annual height gain qualified rate is ≥ 90%, and the normal hemoglobin rate is ≥ 90% [6]. From 2005 to 2006, the physical examination of children in our kindergarten was analyzed. The annual growth shows that all the indicators of children's growth and development have increased, exceeding the statistical indicators required by Changsha kindergarten health care work. It proves that our garden has achieved remarkable results in comprehensively balancing children's diet and rational nutrition (Table 2)! ◇

refer to

[1] Huang Chengyu, medical nutrition. Beijing: People's Health Publishing House, 2003, 9: 1 17.

[2] China Nutrition Society, reference intake of dietary nutrients for residents in China. Beijing: China Light Industry Press, 2000, 53: 73, 102.

[3] Zhou, editor-in-chief, Maternal and Child Nutrition. Beijing: Science Press,1997,3:128.

[4] Editor-in-Chief, Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine. List of food ingredients. Beijing: People's Health Publishing House,1995438+0,8.

[5] Ge You Ke. China Encyclopedia of Nutrition Science. Beijing: People's Health Publishing House, 2004, 10: 1058.

[6] Hu Ling, editor. Changsha kindergarten handbook. Changsha: Changsha Maternal and Child Health Hospital, 2003, 6: 2 19.

Table 1 Daily average intake requirements of energy and nutrients for children in our park

Average day care all day, two meals, average two points.

Project intake requirements

(70% of the daily total)

Energy (kcal) 1425 998

Protein (g) 35.63 ~ 53.44 24.94 ~ 37.4

Fat (g) 39.6 ~ 47.5 27.7 ~ 33.3

Carbohydrate (g)178.1~ 213.8124.7 ~149.6

Calcium (mg) 800 560

Iron (mg) 12 8.4

Zinc (mg) 12 8.4

Retinol equivalent (μ g) 580 406

Vitamin d (μ g) 10 7.0

Vitamin E (μ g) 5.2 3.6

Vitamin B 1 (mg) 0.84 0.59

Vitamin B2 (mg) 0.84 0.59

Vitamin c (mg)

Nicotinic acid (mg) 8.4 5.9

Table 2 Comparison of physical examination data of kindergarten children in Huda South Campus in recent two years

Time, physical examination rate, physical growth, weight gain, height increase and hemoglobin increase.

(%) Long birth rate, long qualified rate and normal qualified rate

(%) (%) (%) (%)

April 2005 100

April 2006: 1 0010083.7195.85100 balanced diet in kindergarten (1)

2009-06-03 09: 13:47 source: kindergarten popularity: 1805 comments 0.

week

kind

one

two

three

four

five

breakfast

Milk, bread

(milk130g, bread 30g)

Soy milk, eggs

(soybean milk130g, egg 30g)

Millet porridge, oily nang

(Millet porridge 130g, Younang 30g)

Milk porridge, cake

(Milk porridge130g, cake 30g)

Corn porridge, biscuits

(130g corn porridge and 30g biscuits)

lunch

Mutton mansaf

(Rice 80g, mutton 30g, carrot 40g, 15g clear oil, a little onion)

Mutton shaozi noodle

(Flour 30g, mutton 10g, carrot 20g, radish 20g, coriander 10g, onion, garlic, a little)

Fried radish rice with meat

(80g rice, 40g radish, 20g meat, 5g clear oil, a little onion and garlic)

Vegetable steamed bun millet porridge

(Flour 30g, vegetables 30g, mutton 10g, clear oil 5g, millet porridge 100g, a little onion)

Vegetarian mansaf

(80g of rice, 60g of carrot,10g of clear oil, a little onion)

snack

ham sausage

apple

biscuit

tangerine

dinner

Dragonfly noodles

(Flour 70g, mutton 10g, green radish and carrot 10g, Chinese cabbage 10g, clear oil coriander 5g, a little onion)

Potatoes, roast beef and scones

(Flour 30g, beef 10g, potato 40g, flour 60g, clear oil 10g, a little onion and garlic)

Wax gourd seaweed soup, flower roll

(wax gourd 80g, mutton 10g, kelp 40g, clear oil 5g, parsley and onion a little)

Butterfly face

(Flour 80g, mutton10g, green radish and carrot10g, Chinese cabbage10g, a little parsley and onion)

Bone soup, steamed bread

(Flour 30g, tomato 5g, mutton 5g, coriander, onion)

Note: 1, food intake is the intake of each meal for each child.

2, canteen staff according to the requirements of the recipe for food processing.

3. The monthly nutritional intake of each child: protein 25. 1g/ day, fat 24g/ day, calorie 849.3 kcal/ day, calcium 18 1.3mg/ day,