1, when making recipes, pay attention to the change of seasons, eat more high-calorie food in winter and eat more cool food in summer.

2. The diet and cooking of recipes should be based on the individual's digestive ability and must adapt to the individual's digestive ability.

3, the types of things should be diversified, and they must be foods that can promote appetite.

4. Change recipes every week to ensure balanced nutrition, otherwise the same recipe will always be tired of eating for a week.

5. Calculate the energy content of food in nutritious diet. The energy supply of three meals a day can refer to the recommended energy intake (RNI) in the reference intake of dietary nutrients (DRIs), and be determined according to factors such as labor intensity, age and gender. Diners.