The designed amount of nutrients for students' nutritious dinner should account for 35-40% of the whole day's supply, and the designed amount of various nutrients should be supplemented with more nutrients that are conducive to promoting growth and development.

The food for students' nutritious dinner should include fruits and vegetables, soybeans and their products, fish, poultry, eggs and milk, with the proportions of 60%, 10% and 30% respectively.

The variety of students' nutritious dinner should be 6- 10 or more (excluding soup, onion, ginger and garlic seasoning).

Pay attention to the reasonable collocation of color, fragrance, taste, shape and quality of recipes.