The meals provided for young children should be varied to ensure that a full range of nutrients, and the number of nutrients is sufficient, the right proportion, not only to meet the physiological needs of children, but also to avoid nutritional disorders. The composition of the daily diet of young children should contain five major food groups: the first category is cereals, potatoes, dry legumes, which can provide carbohydrates, proteins, B vitamins, and is also the main source of calories. The second category is vegetables and fruits, which mainly provide dietary fiber, inorganic salts, vitamin C and carotene. The third category is dairy, soy and its products, which mainly provide protein, fat, dietary fiber, inorganic salts and B vitamins. The fourth category is animal foods, including meat, poultry, eggs, fish and milk, etc. These foods mainly provide protein, fat, inorganic salts, vitamin A and B vitamins. The fifth category is purely caloric foods, including animal and vegetable fats and oils, edible sugar, etc., which mainly provide caloric energy. These five categories of food should be provided to children in moderation.

2, the diet is reasonable

For young children to configure the meal should pay attention to the mix of food, to achieve a balanced diet. To ensure that the protein accounted for 10% to 15% of the total caloric energy, fat accounted for 25% to 35%, carbohydrates accounted for 50% to 60%, and should follow the high quality of breakfast, high quality, high calorie dinner, dinner light and easy to digest the principle.

3, appropriate cooking methods

For young children to cook food should try to save the nutrients of various things, based on the ability of young children's chewing ability and digestive ability, try to do crushed, fine, soft, rotten, and colorful and flavorful, to enhance the appetite of young children.

4, pay attention to food hygiene

Kindergartens should put safety in the first place, should ensure that the food provided to young children, meal preparation process, tableware, etc. are in line with health standards, such as dietary raw materials should be selected from higher nutritional value, fresh food; to ensure that the food is not contaminated by toxic and hazardous substances, to prevent food poisoning; the kitchen and its equipment should be clean; tableware should be washed and disinfected in a timely manner; staff should pay attention to personal hygiene. The staff should pay attention to personal hygiene and so on.