First, make a scientific, reasonable and balanced meal plan, and make a scientific recipe. According to the dietary supply standard recommended by China Nutrition Society, a balanced diet suitable for our garden was worked out, and a "Weekly Diet" column was established to announce the meals of the day to nurses, parents and children every week. The purpose is to publicize nutrition knowledge, so that parents and nurses can understand the importance of dietary nutrition structure and dietary nutrition balance to children's growth and development, so as to achieve support and cooperation for dietary nutrition work. Children's nutrition should be reasonable and their meals should be planned. Reasonable nutrition is the main goal of creating a healthy eating environment and the necessary condition for promoting children's growth and development and material and energy metabolism. Only reasonable nutrition can have a good effect on brain, intelligence, physique, psychology and behavior. The reasonable nutrition of children means that the diet contains all the nutrients and calories needed by the body. The ingested food meets children's physical and mental needs, is easy to digest, promotes appetite, and contains no substances harmful to the body. Children can eat regularly on time. Reasonable nutrition embodied in diet is called balanced diet. No food can contain all nutrients, and no nutrient can have all nutritional functions. Therefore, it is required to distribute all kinds of foods reasonably, so that foods with different nutritional characteristics occupy an appropriate proportion in the diet, thus ensuring the balance between children's nutritional needs and dietary supply, the balance of various nutrients and calories, the balance of various amino acids and the balance of various foods. Making a meal plan is the main measure to adjust the diet environment and ensure the reasonable nutrition of children, and it is also an important link in the distribution and management of meals in kindergartens. The specific work of making a meal plan is to make recipes for one day and one week, and announce the main food names and cooking methods for three meals a day. Cooking should be based on children's age characteristics, health status, activity and supply standards, refer to kindergarten meal charging standards and market supply, scientifically allocate various foods and nutrients, and pay attention to the complementarity of staple food and non-staple food, and the complementarity of animal food and plant food. The meal plan also includes the establishment of a scientific meal system. Children's meals should be regular and quantitative, and the number and interval of meals every day should also be stipulated accordingly. According to the emptying time of the stomach, the characteristics of gastrointestinal function and the life schedule of children of different ages, the dietary system can be defined as two meals or one meal. The general requirement is to have a full stomach in the morning, good Chinese food and moderate amount in the evening. The daily calorie supply of full-time nursery children is not less than 90% of the standard, the full-time calorie supply of day-care children is not less than 80% of the standard, and the protein of animals is not less than 1/3 of the full-time protein supply. If bean protein is added, it is better to exceed 50% of the full-time supply in protein to meet the needs of children's growth and development. Making children's recipes scientifically and reasonably is the basis to ensure children's healthy growth. We realize that making recipes is an important measure to raise children scientifically, which is related to their health. According to the actual work in our garden, a cookbook making group with parents' participation was set up to participate in the formulation of children's cookbooks, and a partner committee was set up: once a month, leaders personally participated, and parents' representatives, medical staff, managers, financial teachers and so on. Summarize the work, listen to opinions from all sides, continuously improve the quality of meals, and check the nutrition of all ages in time. Food work should be earmarked, carefully calculated and planned, and accounts should be published to parents every month for comments. Some nutritionists regularly calculate the actual supply of various nutrients in daily diet, so as to make recipes suitable for children, draw conclusions and make meals suitable for children. The food with scientific dietary choices is nutritious and suitable for children. For example, spinach, we beat "spinach steamed bread" with spinach juice, "vegetable steamed bread" with carrot juice and sugar, and all kinds of rice, such as "pineapple rice" and "two-color rice". Changes in patterns have enhanced children's interest in eating. Green leafy vegetables are better than light-colored or root vegetables, fresh silly boy melons and eggplants are better, and internal organs (liver, etc.). ) are better than ordinary meat. Diversified food choices make various nutrients complement each other. Never eat greasy, dry, hard and irritating food. The formula should be changed once a week, and the samples should not be repeated every week. Seriously implement it. In order to better promote the improvement of children's food quality, we hold a food festival on the eve of June 1 every year. The purpose is to show the characteristics of food in our garden, work together with our homeland, explore food suitable for children, jointly promote the improvement of food quality, and let children grow up healthily and happily. During the food festival held in our garden during May 1 this year, our hometown provided more than 65,438+000 kinds of dishes, which were different in color and quality from previous years. Second, according to the psychological characteristics of children's diet, it is important to prepare and cook food. Children aged 4-6 like to eat a variety of meals as they grow older, and they can gradually adapt to the combination of thinness and thinness. They like fancy pasta and all kinds of side dishes. When they hear their favorite food, they will tell their friends. They like food with good color, fragrance and shape, and food with stuffing, but they don't like long leaves, slippery laver, pasty pork liver and soup with too deep sauce. Jiaozi and steamed buns can be made of pork liver and carrots that children don't like at ordinary times, but they are rich in nutrition. Bean products that children don't like can be pickled into spiced dried tofu for breakfast and snacks, which can make children happy to accept and improve nutrient intake. According to the psychological characteristics of children's diet, it is important to prepare and cook food well. Children's diet should pay special attention to diversification, intensive cultivation of coarse grains, skillful cultivation of flour and rice, and varied patterns. Such a diet can be regarded as reasonable nutrition. 1 ~ 3-year-old children's diet has changed from breast milk to cereal, and from semi-liquid food to solid food. At this time, it is necessary to ensure the adequate supply of various nutrients, eat regularly and quantitatively, eat less and eat more meals, and the food contains high-quality protein to ensure the growth and development needs. Generally speaking, children should not eat sweet, sour, salty and greasy food. It is best to mix food with meat, vegetables, eggs and vegetables, dry, thin, salty and sweet, so that the nutrition is reasonable and the diet is balanced. Children aged 4-6 should give priority to providing foods rich in protein, inorganic salts and vitamins. The menu is often changed, and the staple foods are varied, such as rice, rolls, steamed stuffed buns, noodles and jiaozi. Through scientific cooking, food not only keeps good color, fragrance and shape, but also suits children's digestive ability and dietary psychological characteristics. It is necessary to emphasize the true colors of cooked vegetables and meat, for example, roasted meat is red, and sweet and sour pork ribs are red with sauce. It is necessary to remove the fishy smell and raw smell of food and make it have its own flavor. Any dish should pay attention to knife skills, and neat and changeable lines and patterns can give children a sense of freshness and stimulate their appetite. Diet and cooking should also pay attention to minimize the loss and destruction of nutrients. Don't add too much water when cooking, and eat soup with vegetables. Do not wash rice too often to reduce the loss of vitamin B 1; Don't throw away rice soup. The original soup of dumplings and noodles should be given to children. Third, pay attention to individual differences, create a pleasant and healthy dining environment and cultivate good eating habits. Dining environment includes physical environment and psychological environment. A healthy physiological environment refers to the restaurant with sufficient light, good air circulation, suitable temperature, clean and beautiful dining table and tableware, appropriate size, elegant and tidy indoor layout; A healthy psychological environment refers to a harmonious eating atmosphere, which makes children happy without forcing them to eat, corporal punishment or criticism. In the process of eating, teachers and students should communicate with each other and integrate knowledge education, emotional communication and behavior habit cultivation. You can also play some relaxing and beautiful music to stimulate your appetite. Noise, noise, crowding and pollution in the dining environment will inhibit the children's cerebral cortex and affect the quality and digestion and absorption of meals. Good eating habits contribute to children's dietary balance, digestive organ activity and disease prevention, and to the formation of children's good moral quality and civilized behavior. Eating habits are deeply influenced by the environment. Children's bad eating habits are often formed by imitating adults, or caused by lack of training, or by indulgence. There are many bad eating habits, such as partial eclipse, picky eaters, fast food, delicious snacks, salty food, hot food, squatting food, overeating on holidays, not washing hands before and after meals, drinking raw water, eating unwashed fruits and vegetables, eating spoiled and unclean food, sharing tableware and chopsticks, etc. Attention should be paid to adjusting various environmental factors that affect eating habits. Parents and teachers should demonstrate well. Kindergartens and families unanimously require children to eat regularly, quantitatively and at fixed points, and chew slowly. It is not easy for children to eat for at least half an hour at a time. No partial eclipse, no picky eaters, no leftovers, and be prepared before meals; It is necessary to create a good environment for imitating and learning from each other, so that they can consolidate correct eating habits and promote physical and mental health during the meal. In short, it is every child's right to have life and health, and it is the obligation given to every preschool teacher by law to safeguard children's life and health. In the future, we will continue to strengthen scientific diet management and make the kindergarten affiliated to Zibo Teachers College a paradise for parents' satisfaction, social satisfaction and children's healthy growth.