Children are in the period of growth and development, and their metabolism is more vigorous than that of adults. Therefore, it is an important guarantee for children's healthy growth to formulate scientific, reasonable, balanced and appropriate dietary nutrition recipes in kindergartens. According to the routine of children's food management, our park has established a partnership Committee. Children's meals are managed democratically and consist of directors, health care doctors and nurses, teachers, chefs and accountants. Hold a meeting once a month to study the problems existing in children's diet and solicit opinions at any time, discuss and study the weekly recipes, and make appropriate adjustments according to the problems, so as to achieve a scientific and reasonable nutritional balance, sum up experience and continuously improve the quality of meals. There is a special nutrition manager who can make recipes and make a recipe every month. Weekly recipes are not repeated, and one month is selected every quarter for children's dietary nutrition analysis. When cooking, make sure that the child's intake of nutrients meets the requirements, and there can be no leftovers. Therefore, on the basis of fancy recipes, we should make a quantitative recipe. 1, making fancy recipes. According to the market supply, make a menu once a week, and the requirements for properly adjusting the pattern are as follows: (1) Make a menu according to the market supply; (2) Pay attention to the complementary role of protein and make full use of bean products; (3) Pay attention to the combination of dry and wet diet, meat and vegetables, thickness, eat less sweets and fried foods, and control the amount of salt; (4) Breakfast: staple food, supplemented by high-quality protein. Lunch and dinner should have vegetables, lunch should be vegetarian, and seasonal vegetables should be used more. Ensure a certain amount of green and orange vegetables; (5) Recipes should meet the needs of children's age characteristics (variety, size, color, fragrance and taste); 2. According to the food management grade standard, our garden has reached the first-class food level. The first-level requirements are as follows: (1) Daily nutrient intake per child: day care accounts for more than 75% of DRIs; (2) calorie distribution per meal: day care-breakfast 25%-30%, lunch 35%, extra meal 5%- 10%, dinner 30%. (3) Heat source: protein heating12%-15%; Heating fat 25%-30%; Carbohydrate heating 50%-60&; . (4) protein origin: animal protein and bean protein reach 40%-50%, not less than 30%. (5) The quantity of vegetables is basically equal to or slightly more than that of grain; Eat more green and orange vegetables. (5) The profit and loss of meals shall not exceed 2%. Children's meals are earmarked for special purposes. There are five principles for making scientific and nutritious baby recipes: 1. Adequate nutrition According to the standard of children's dietary nutrient reference intake (DRIs) in China, for day care, the average intake standard of children's nutrients is: 85% of calories and DRIs in protein, 70% of vitamin A and calcium, and 80% of daily recommended intake standard of minerals. Grain is the staple food to provide heat, which can ensure the energy consumption needed for children's activities and growth and development; Meat and beans are the main foods provided to protein. Protein is very important in early childhood. It has the functions of forming and repairing tissues, supplying heat, enhancing body resistance and regulating physiological functions. Vegetables and fruits mainly supply trace elements and vitamins, and the important trace elements are calcium, phosphorus, zinc, iron and iodine. Second, the rational distribution of dietary food Because the glycogen stored in the liver of young children is not much, the carbohydrate in the body is less, lively and active, and it is easy to produce hunger. Therefore, kindergartens add two kinds of snacks in addition to three meals a day, and properly distribute food between the two meals. As the saying goes, "Eat early, eat well at noon, and have enough for dinner" is reasonable. In children's daily routine system, the morning is the longest, with more activities and a large proportion of calories consumed. Therefore, breakfast should ensure enough calories, protein and carbohydrates to meet the needs of children's morning study and activities, and the supply of calories should account for 25% of the total calories; Lunch should contain protein, foods with more fat and sugar, and the supply of calories should account for 35-40% of the total calories; The two dots account for 10- 15% of the total heat. Dinner can be light without eating too much, so as not to affect digestion and sleep. You can arrange some digestible cereals, vegetables and fruits. Heating accounts for 25-30% of the total heat. Third, a scientific and balanced diet can give full play to the nutritional efficacy of various foods and improve their physiological value and absorption and utilization rate. First of all, we should pay attention to ensuring that the proportion of six nutrients (protein, fat, carbohydrates, vitamins, minerals and water) that children consume every day is appropriate; Secondly, the proportion of eight categories of food, such as cereals, meat, eggs, vegetables, fruits, bean products, oil and sugar, should be reasonably distributed. Because of the different nutritional values of various foods, a balanced diet should not only have the above-mentioned foods, but also pay attention to the collocation of cereals in order to achieve the purpose of mutual supplement. Don't repeat the main and non-staple foods of every meal in a day. Non-staple food should not be repeated more than twice in a week's diet. When changing food varieties, meat can be exchanged for meat, and cereals can be exchanged for cereals. All kinds of fruits and vegetables are supplied in turn, and meat and vegetables are well matched. This is not only comprehensive in nutrition, but also suitable for children's physiological needs, so that the nutrition in food can be better absorbed and utilized. Fourth, considering the physical and mental characteristics of children, children have a small stomach capacity, a small amount of digestive juice, and monotonous food is prone to anorexia and partial eclipse. Children are very curious and easily influenced by the external environment. Therefore, when making recipes, we should pay attention to the color, aroma, taste and appearance of food, and often change the varieties of colors to promote children's good appetite. At the same time, it is necessary to avoid food being too sour, salty and greasy, minimize the loss of nutrients during cooking and production, and let children get as much nutrition as possible from quantitative food. When matching food, rice and flour should be matched, thickness should be matched, meat and vegetables should be matched, lean and thin should be matched, and salty and sweet should be matched. Of course, all aspects should be considered when making recipes, and the production process of group meals should not be too complicated, otherwise it will be difficult to implement. Fifth, the diet balance Kindergarten meals should be nutritious, and at the same time, it is necessary to ensure the rational use of food expenses and strictly control the profit and loss of meals within 2%. According to children's nutritional needs and daily food expenses, make a reasonable recipe with quantity, strive to balance income and expenditure and nutrition, flexibly put in the amount of food according to children's attendance on that day, and strictly control the error of food dosage within 5% to avoid unnecessary waste. Promote the health of young children.