3? 6 years old is a critical stage for children's growth. Due to its own particularity, the brain and organs of the whole body grow rapidly and need a lot of nutrients. If the supply is insufficient, it will lead to physical and mental retardation, and even lead to various diseases, endangering health and causing lifelong inconvenience. So, kindergarten should put it? Diet management? As a key work, strictly operate and conscientiously implement it.

The first is to formulate scientific formulas through multiple channels and directions.

The first library network to meet children's nutritional needs

1. Make recipes according to children's nutritional needs.

Children need six nutrients, such as protein, fat, carbohydrates, minerals, vitamins and water. Adequate supply of these nutrients is necessary to ensure the healthy development of children and maintain their lives and health. Therefore, the recipe must be reasonably matched, and the nutritional intake should be calculated according to the age characteristics of the child. Distribute all kinds of foods needed in children's recipes reasonably in the form of main and non-staple foods. In line with the principle of diversity, balance and moderation, pay attention to the heating and heat distribution of protein, fat and carbohydrate in three meals, and pay attention to the complementarity of protein of animals and plants, the combination of thickness, thinness, meat and vegetables, and the combination of sweetness and saltiness.

2. Make recipes according to the characteristics of different seasons.

There are different fresh vegetables and fruits all year round. Winter and spring are the periods when children are susceptible to infectious diseases. Adequate heat energy and protein supply can improve their ability to prevent diseases. The late spring and early summer is the period of accelerated growth of children's height. In order to meet the needs of growth and nutrition, it is necessary to choose calcium-rich foods such as milk, shrimp skin, eggs and fish to supplement vitamin D and promote bone growth and development. After entering summer, the weather is getting hotter and hotter, which will affect children's appetite and easily lead to iron deficiency anemia. So we let children eat more animal foods such as pig liver and eggs and fresh vegetables such as melons, fruits and tomatoes, which can not only clear away heat and relieve summer heat, but also provide reasonable nutrition for children. When the weather is cool in autumn, children's appetite increases and their growth and development speed accelerates, especially when their weight increases rapidly, they should supplement calories and various vitamins in time, and choose foods such as apples, bananas, loofah, pumpkins and small red fruits.

3. Make recipes according to regional characteristics

When making recipes, carefully calculate the proportion of nutrients and the collocation of various foods, so as to complement each other and avoid mutual interference, thus improving the physiological value of food. Our garden distributed a rationalization proposal form to the parents of the whole garden, and listened to their opinions and suggestions extensively. The feedback of home cooking has southern flavor, northern flavor and different strengths. According to the season, after discussion and research by the Dietary Committee and professional health care doctors, the unique seasonal recipes of our garden were formulated. For example, we are located in the northwest, and it is cold in winter, so children need to increase their calories. Our garden has added high-calorie beef and mutton to its diet, and selected some light foods in summer.

Second, strictly control quality and attach importance to food safety.

1. Sign a supply contract for safety.

The buyer and general affairs director of our garden go to the market to investigate and ask the supplier to abide by the law, be in good health, have complete three certificates (health certificate, business license and inspection certificate), and have sufficient supply, high quality and low price before signing the order contract.

2, fine inspection to ensure quality

Strict? Purchase license, acceptance license and operation license? The raw materials of food in our garden must be strictly weighed and tested by inspectors, and the freshness of dishes should be carefully observed: fish should be killed alive, meat should be shiny, potatoes should be avoided from sprouting, leafy vegetables should be fresh and tender, bean products should be fragrant and tasteless, three certificates should be complete at noon, and fruits should be fresh. The chef personally checks the operation, and the blanking sheet should be signed by the supervisor, general affairs supervisor, buyer and chef. If food safety problems are found, report to the general affairs director at the first time and coordinate the return of goods.

3. Food samples.

In order to prevent accidents, samples should be kept for 24 hours, and the quantity should not be less than 100g. In case of accidents, it is well documented.

Third, standardize the operation and make delicious dishes.

1. Scientific management of canteens

In order to ensure the food safety of all teachers and students, we have implemented the "quantitative and graded management of canteen hygiene", and implemented strict control from raw material procurement, rough cooking, stewing, meal preparation, meal storage, cooking utensils cleaning and disinfection, so as to achieve interlocking, people at all levels, daily records, and responsibility to people.

2. Technical competition

In order to train cooks' cooking skills, our garden holds on-the-job training competitions to urge them to strengthen their practice and improve their skills. The red case should be thin, thin, small, block and segment, with complete color, shape and taste. The white shell shall be free from collapse, stickiness and sand.

3. Fancy renovation

Scientific cooking is an important link to ensure the nutrition of food, which is of great significance to the digestion and absorption of food and the improvement of its nutritional value. Chefs and cooks in our garden are qualified as second-class chefs after examination. They use different cooking methods such as frying, sliding, frying, frying, boiling, frying, rolling, steaming, roasting, stewing and stewing alternately for different foods to meet the requirements of special recipes in our garden. Our garden also attaches great importance to the innovation of cooking methods For example, many children don't like coarse-grained hair cakes, so the chef tries to steam them for a week, putting peach crisp noodles in the hair noodles, and the steamed hair cakes are sweet and tender. Improve children's appetite.

Fourth, adjust, improve and perfect.

1. Accept with an open mind and make continuous progress.

The Diet Committee of our garden, which is composed of the director, the health care doctor, the general affairs director, the buyer, the chef, the teachers' representatives and the parents' representatives, holds a meeting once a month to review the nutrition calculation of recipes and the settlement of food expenses, discuss the existing problems and seek solutions. Before each meeting, our park will distribute reasonable suggestions and opinions to the parents of the whole park. First, summarize the withdrawn rationalization suggestions and opinions, then discuss them at the Food Committee, and finally announce the adopted recipes and suggestions in the window.

2. Family cooperation

We use parent-teacher conferences, publicity windows, parents' open days, etc. Publicize the knowledge of scientific diet to parents, and guide parents to cooperate with kindergartens to jointly manage children's diet. We have it in the health care window? Weekly recipes and monthly food expenses settlement publicity? Wait, on the one hand, take the initiative to accept the supervision of parents, on the other hand, it is convenient for parents to adjust the diet structure of their children according to the kindergarten recipes. Parents are invited to participate in the open day activities in our garden, such as: teachers, parents and children are invited to take part in jiaozi. Parents not only participated in the activities, but also learned about the children's meals. All these work will help us to continuously improve the quality of children's diet.

Scientific diet is closely related to children's growth. Kindergarten food management seems normal, but it needs scientific process, fine management and close cooperation from many parties. We should always make unremitting efforts to truly start from children's life and health and let them grow up healthily and happily.

Summary of Kindergarten Meal Management Mode Part V

First, the cook must insist on wearing work clothes and working caps before going to work, wash his hands before operation, take off his work clothes in the toilet, then wash his hands with soap, and pay attention to personal hygiene.

Online students should wash their hair frequently, cut their nails frequently, change clothes frequently, wear masks when cooking and distributing dishes and meals, do not spit everywhere, do not smoke when operating, do not directly taste the food in the frying spoon with their mouths, and pay attention to personal and food hygiene.

Second, strictly enforce the food hygiene law, do a good job in disinfection, fly prevention and anti-corrosion of cookware and food every day, ensure that tableware is disinfected once a meal, keep the kitchen clean, ventilated and dry, clean the kitchen every day, and wash the stove, workbench and dining table frequently on Saturday. To prepare double knives and dishes, raw and cooked should be strictly separated, and dishes and sinks should not be mixed.

Third, do a good job in the registration and use procedures of food procurement, acceptance, storage and warehousing, put an end to corruption and waste, distinguish between teachers and children's food accounts, publish accounts regularly, and prohibit anyone from eating and taking children's food without permission. Offenders will be severely punished, so as to purchase in a planned way, ensure low price and good quality, do not give children spoiled or spoiled food the next day, wash and disinfect fruits before eating, and take cooked food with chopsticks or clips to prevent food poisoning and intestinal tract.

Four, the refrigerator should be kept clean, in addition to food, don't store other private food, the refrigerator should be classified to store food, and there are fresh-keeping measures to prevent pollution and deterioration.

Every Friday morning, the health care doctor and the members of the cooperative Committee will work out the recipe for next week and announce it to the parents. Meals must be provided on time every day, and cold-proof facilities should be provided in winter to ensure that children can eat hot meals, hot dishes, hot soup and enthusiasm, and warm meals and cold water can be provided in summer. Recipes should be strictly enforced. If there are special reasons, you need to get the doctor's consent to change the recipe, and at the same time, you must ensure that the main and non-staple foods are not repeated every week and the colors are constantly changing.

Six, do everything possible to reduce costs, save water, electricity and fuel, improve the quality of food, serve children and faculty wholeheartedly, establish a food suggestion book, canteen staff to each class once a week, solicit opinions, make records, and constantly improve and improve the quality of service.

Seven, kitchen staff must unite and cooperate, every day according to the age characteristics of large, medium and small class children, supply enough food, avoid waste and shortage, tableware and other supplies should be allocated accurately, try to avoid mistakes.

Eight, kitchen staff should continue to learn cooking techniques, familiar with children's tastes, according to children's age characteristics, prepare food, so that the dishes should be washed before cutting, cutting fine, it is strictly forbidden to make irritating food and put strong condiments to ensure that children have enough nutrition.

Summary of Kindergarten Meal Management Mode Chapter 6

First, the democratic management of children's diet, the establishment of a leading group for diet, a clear person in charge of diet, the development of diet plans, arrangements for weekly recipes, and announced to parents as soon as possible. Hold regular Committee meetings to continuously improve the work and improve the quality of food.

2. Cooking personnel make children's recipes every week and submit them to the director for review; The food preparation is balanced, the main and non-staple foods are diverse, and the intake of children's food and nutrients is calculated regularly.

Three, meals are earmarked, staff meals and children's meals are strictly separated.

Four, canteen staff should establish the idea of serving children and faculty, strictly observe discipline, stick to their posts, clear division of labor, friendly cooperation.

Five, strictly enforce the food hygiene law, do not buy spoiled food, properly keep the remaining food, and it is strictly forbidden to eat spoiled food.

Six, buy food carefully, it is forbidden to ask for kickbacks, do not buy food for private people, and the accounts are settled every week.

Seven, strict food storage system, the warehouse should be kept by special personnel, and the establishment of warehouse accounts. Cooking utensils and appliances in the canteen shall not be borrowed without the approval of the leaders.

Eight, strict food inspection system, without inspection shall not be accounted for, do not meet the hygiene of children's food resolutely returned.

Nine, strict dining time, dining personnel should eat at the designated time and place, not to take food away.

Ten, keep the kitchen clean, cooking utensils, tableware, tableware should be cleaned and disinfected every day.

XI。 Cooking Manager Kindergarten Meal Management System members hold regular business meetings, listen to the opinions of teachers and parents with an open mind, improve cooking skills and pay attention to scientific cooking.

Twelve, strictly implement the system of children's work and rest, supply meals and snacks on time, and the interval between meals is not less than three and a half hours.

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