1. Are the five categories of food contained in the menu complete, and are the food categories diversified?

2. Is there enough food?

3. Is the intake of energy and nutrients appropriate throughout the day?

4. Is the energy intake and distribution of three meals reasonable, and does breakfast ensure the supply of energy and protein?

5. Is the proportion of high-quality protein in total protein appropriate?

6. Is the energy supply ratio of three productivity nutrients (protein, fat and carbohydrate) appropriate?

Look at the types of food, whether it conforms to the dietary structure, whether it reaches the dietary balance, and refer to the balanced dietary pagoda to see whether the intake of all kinds of food meets the standards (cereals, potatoes; Fruits and vegetables; Fish, shrimp, meat and eggs; Dairy products include beans and bean products; There are condiments such as salt and oil.

Evaluate the nutritional components from the color of dishes;

(1) Red: it represents meat, some fruits and vegetables, and mainly represents nutrients such as protein and carotene.

(2) Yellow: representing poultry and fish, some vegetables and fruits, vegetable oil, and mainly representing protein, fat, lutein, B vitamins, fat-soluble vitamins and other nutrients.

(3) White: it represents rice flour, beans, milk and dairy products, eggs, some vegetables and fruits, and mainly represents some nutrients such as protein, calcium and carbohydrates.

(4) Green: representing most vegetables and some fruits, mainly representing chlorophyll, vitamin C, dietary fiber and other nutrients.

(5) Black: representing the blood, viscera, black rice, mushrooms, seaweed, nuts, etc. of animals. , mainly representing trace elements such as iron, magnesium and zinc, and also representing unsaturated fatty acids.