1. In this recipe, the ingredients used every day can reach more than 18, and more than 80 kinds a week. In real life, the species of edible materials can be reduced appropriately, and it is suggested that the minimum is not less than 12 species per day and 25 species per week. 2. Use cooking methods such as steaming, boiling, stewing, stewing, stewing, etc., and use frying and frying as little as possible. Special attention should be paid to the shape of the cut, and special attention should be paid to completely removing the skin, bones, thorns, cores, etc. When cooking, it is convenient for children to chew, swallow and digest. 3. Pay attention to color, fragrance, taste and shape when cooking food, and improve children's interest in eating.

4. Choose foods with natural flavor, such as onion, garlic, onion, lemon, vinegar, pumpkin juice, spinach juice, purple potato paste, etc. Basically avoid monosodium glutamate or chicken essence, pigment, saccharin and other condiments. Ensure that children's nutritious meals are light in taste, but salty, greasy and spicy.

5. The average daily total dietary energy is 1267 kcal, and the actual intake in protein is 48.4g, accounting for15% of the total daily energy; The actual intake of fat is 46.8 grams, accounting for 33% of the total energy in the whole day; The actual carbohydrate intake is163.7g.